I am a fan of immersion in gaming and movies and whatever else is an experience you can have without actually being in danger or within grasp of the elements etc. I wrote an article some while back about ASMR and how binaural ASMR recorded with 3D stereoscopic mics make for a surreal yet relaxing experience. Now to visuals, the battle for your loungeroom wall is an epic one and with the latest from the big brands vying to blow you away with their 4K resolutions on massive screens. Even though I am a fan of many inches… of screen real estate you still can’t sit that close to the screen and when you sit where you usually sit the whole affair is not much larger in perspective than my Macbook is sitting on my lap. This whole screen size thing is going to get silly, soon enough they’ll paint your wall with some liquid screen stuff hooked into a media controller and you will watch the wall. That or you will be able to purchase rolled up LED/LCD wallpaper that when applied to any surface or framed will be the screen. Basically really big TVs with virtually limitless possibilities with screen size and application.
Experimental Kitchen: Martha Stewart Style
Each day we are posed with the same, nagging and somewhat difficult question: What should I make for dinner tonight?
Living away from home and not being treated by mum’s legendary cooking skills, this has become a daily struggle. Not that I’m complaining because I know I’ve got it good compared to many, and it also allows me to experiment and be creative in the kitchen. As we do nowadays, I turn to Google. I’ve used a number of sites and searched for recipes as well as used Apps but now I’m trying something else. I’m turning to Martha.
Recently I tried this recipe and it turned out really well. It was simple yet delicious and looked impressive. So here’s my slightly altered version.
Ingredients
Chicken breasts (at least 1 for each person) – Martha Stewart recommended to use chicken breast with bone but I used boneless and it was still juicy and tasty.
1 Mozarella ball (125g)
A handful of fresh basil leaves
Sundried tomato (approx. 4 slices – can be more)
1 fresh tomato
2 cloves of garlic
Olive oil
Juice of a lemon (fresh or from a bottle)
Salt and pepper
Method
1. Preheat oven to 220 C and line a tray with aluminium foil.
2. Use a sharp knife to cut a slit through the side of each breast. Carefully create pockets in the breasts for the filling.
3. Finely chop up the basil leaves, sundried tomato slices, garlic cloves and fresh tomato and garnish with salt, pepper and a squeeze of lemon juice.
4. Spoon the filling into the chicken breasts and insert a slice of mozzarella in each. Close the chicken breast pockets with toothpicks or metal sticks.
5. Arrange chicken breasts on the tray, rub/brush them with olive oil and season with salt and pepper. Put in over for 30-35 minutes or until golden brown.
6. In the meantime, to create a sauce, heat up chopped up tomatoes from a can/carton and then stir in chopped up basil leaves and season to taste.
7. Serve with spaghetti noodles or cous cous.
Eat and enjoy!
KOKSTARS 