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My First Ever Ryzen Build, Part 1

My First Ever Ryzen Build, Part 1

I’ve traditionally been an Intel builder, with my last build being a Core i7 920 on an Asus P6T motherboard. That was maybe about 10 years ago about the time Faizah and I got married. My Intel builds have been generally straightforward and worry free, so I thought, how could an AMD build be much different?

Boy, was I wrong.

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Living with OLED as a PC Display

It has only been about a month since I got my LG C9 display which I use with my newly built PC (another post on that later). People talk a lot about how this OLED+PC combination is bad because there is higher chance of burn-in, so here are the current measures I’ve tried to alleviate this.

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Luncheon Meat Gyoza

Bought halal chicken luncheon meat from Lolili. Each portion is about 300 grams, and I would usually use half of it in each of the luncheon meat dishes I make.

Okay maybe not all dishes. I made the super-yummy Sweet & Sour Luncheon Meat with Potatoes and I decided to use the whole thing.

Was looking at more ideas for using luncheon meat, and I’ve mentioned often my love for making and eating dumplings, so why not make some luncheon meat gyoza?

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Breadmaker Wu Pao Chun Champion Toast Bread

I’m on quite a few Facebook groups related to breadmaking and breadmaker usage, and quite often I see folks posting their Wu Pao Chun bread. I was wondering what this was all about, and many times those posts didn’t come with the recipe.

One day Rudy shared with me the link to the recipe by The Domestic Goddess Wannabe, written specifically for the breadmaker. I adjusted the recipe to suit my Kenwood BM450, both for a 500 and 750g loaf.

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Sweet & Sour Chicken Luncheon Meat with Potatoes

Recently Rudy ordered a few items from Lolili’s Delights, which sells halal Chinese delicacies like bakkwa, chang, stuff that was completely inaccessible to us in the past. Among the few things we bought was the luncheon meat, and I wasn’t sure how best to use it.

Searched online and found this really simple, yummy recipe by Spice n’ Pans. Just watching this video and imagining how comforting this dish might be made me want to make it right away, so here we are.

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Horlicks Bread

I generally like Horlicks, but I noticed that it is slowly disappearing from day to day life. Many eateries no longer offer Horlicks on their beverage menu, although a few places like the wonderful Inside Scoop has Horlicks ice cream (yum!)

I wondered how Horlicks put in bread would taste like, so here I am trying out a recipe from the blog MJ Bakes a Lot. The recipe calls for us to shape it by hand and baking in a loaf pan using an oven. I’ve tried baking it straight in the breadmaker, but after a few tries the loaf always ended up underproofed and undercooked.

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Grilled Cheese Sandwich

Anyone who has seen the movie Chef starring Jon Favreau would probably remember the scene with the absolutely decadent-looking grilled cheese sandwich. In the early days after watching the film, I practically fantasized about how gooey the cheese might be, and what the different cheeses might taste like.

At long last, after quite a few years, I stumbled upon the recipe for this amazing looking grilled cheese sandwich. My oh my did this match everything I ever dreamed of.

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Shrimp and Turkey Ham Jambalaya

Wanted to do another round of clearing up the freezer and larder. I found my stash of turkey ham and happily about half a liter of homemade shrimp stock in the freezer, and there was a can of whole peeled tomatoes in the larder. Dug through my fridge and found all the necessary ingredients for this jambalaya recipe by Emeril Lagasse, so this was what we had for lunch today.

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Momo (Nepali Dumplings)

So I was talking to my colleagues at work about food and dumplings and yummy stuff to eat, when Shu mentioned momos. Momos are Nepalese dumplings, she said, and you eat them with chutney.

To me, that sounded simply wonderful. I have always loved dumplings, and I also thoroughly enjoy making them especially the pleating part which I find most therapeutic. However, the dumplings I’m used to have always been the East Asian variety (mandu, wonton, gyoza), and I’ve tried Filipino molo which isn’t too different either. Now here I was, presented with a more exotic variety of dumpling, filled with flavorful spices and herbs like cumin and coriander and cilantro, and I simply couldn’t wait to experience it.

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