My Dad is a Fob

On staying up late

Posted on November 30, 2008 at 06:22pm

Honestly, you are living a very unhealthy life. It will affect your beauty such as skin.. 8 p

Should get back to a sleep at 10-11 and up at 6-7 life!

What are you to do when you have a family! 8 )

dad

Yummy snags!

Posted on November 30, 2008 at 01:32am

Great,

I brought some snags for you yesterday. I am looking for nice box before I can shipping you stuffs. As soon I find a good box. I will ship some stuffs to you.

Dad,

Songs about percentages

Posted on November 28, 2008 at 06:45pm

When T.A.T.U. “All The Things She Said” came on the radio in the car:

Me (singing along): All the things she said, all the things she said…
Dad: Those are the lyrics?
Me: Yea, what did you think they were?
Dad: I thought it was, “Only 2%, only 2%… this is not enough! This is not enough!”

He needs his own Food Network show

Posted on November 27, 2008 at 04:18pm

An email from Dad while my parents were in China:

Dear Kids;

Here is the recipe I have used to prepare and bake the turkeys for many years- – for your reference.

1.    Get 18 to 20 lbs frozen turkey when it is available (Note: Don’t wait until the last few days, you may not get the size you wanted.  Get it when it on sale maybe a week before.)

2.    Take it out of freezer 2 days before cooking.  It will take a whole day to defrost the turkey when leaving it in refrigerator. If the refrigerator is too full, you can leave it in a cooler. ( don’t leave it in the garage or back yard. Raccoons will get it.)

3.    The day before cooking, bring it out and make sure it is thawed.m Remove the clip on the legs, take the neck out of the minside from the rare opening and the giblets from front opening.

4.    Give turkey a bath and let it dry.  Rub in salt on it inside and outside.  Set it in a large steel container.

5.    Mix 2 cups of soy sauce, 1 cup cooking wine (Taiwan Michiu – itnormally sits on the window), half cup of suger, diced garlic-2 cloves, green onion and ginger), in a big bowl.  Let it sit for 15 minutes.

6.    Bring the turkey in container and give the turkey 2nd bath with the sauce, rub the sauce over the turkey by hands first, and then pour the left over sauce inside the turkey.  Sit the turkey with breast down in the steel container and cover the turkey in the container with plastic wrap.  Store it in the refrigerator until next day.

7.    At noon, pre-heat over to 325 degree F. (Don’t forget to turn on the hood fan and oven fan.)

8.    Take the turkey out wet the entire turkey in the saucenone more time.  Take the turkey out and drain the excessive sauce and set it in the large baking container (the one I always used) on the rack with breast up. Brush some cooking oil on breast, wings and thighs and wrap them with aluminum foil.

9.    Add 2 cups of water in the container place the lid onnthe baking container.  It should be totally covered without any opening gap.  Put the container in the oven, bake it for 2 hours.  Check it after 1st hour, make sure there is liquid in the container, add one cup of water in the container, if needed.  The turkey is cooked by the steam circulating in the container.

10.   The turkey will be fully cooked in about 3½ to 4 hours ( Approx. 5.5 lbs per hour).  Check at 3 hour and every ½ hour thereafter.  The temp. in breast and thigh shall be 165 degree F. when cooked. (Optional: To brown  the breast, take the lid off, turn the oven to 400 degree for additional 15 minutes, check the color of breast).  When done, turn the oven off and place the lid back on and leave the turkey in it until serve.

11.   To serve, take the turkey out and place it on serving plate. (the big plate is stored in the cupboard above the refrigerator – behind all the napkins – it’s in the big box) The 2 cups of the turkey sauce from the baking container remove the grease from top; add water and other flavors to make the topping sauce for the turkey meat at the dinner table.    Use the turkey knife, (the electric knife is stored in the cupboard above the toaster oven.) to remove the wings and thighs first and slice the breast to start serving.

Have a happy Thanksgiving!

Love,

Dad & Mom

Jie-Jie,  Please send me the investment funds you have, I like to keep them on my watch list.  Thanks!

Turkey day

Posted on November 27, 2008 at 01:00pm

Son,
JAPISANSGIBI! Eats lots of turkey nom nom

Daddy the Hakka

Posted on November 26, 2008 at 04:10pm

So in China, there’s this Chinese minority called “Hakka.” So here is a conversation that went down with my dad at the dinner table.

Me: So my roommate Connie’s Chinese too… oh! And her boyfriend is a Hakka!
Dad: Really? Professional or leisure?
Me: What? I don’t know…?
Dad: You know, Daddy is a Hakka too!
Me: Really?!?!?! How do you know?
Dad: I hakked the iPhone!

Dads on pop culture

Posted on November 26, 2008 at 04:05pm

Watching American Music Awards, Jimmy Kimmel is hosting, introduces award presenters Paris Hilton and T-Pain:

Me: Hahaha, nice hat! I love T-pain!
Dad (In Chinglish): Ooooh! Is that the Black Eyed Peas guy?!
Me: Nah, Pops, you’re thinking about will.i.am.
Dad: Eh, these hip-hop guys all look the same…
Mom (In Chinese): What a stupid comment! Son, yell at him for racism!
Dad: He’s dressed like a pimp. Who is that, his ho?
Me: No, that’s Paris Hilton.
Dad: Oh, not just his ho — everyone’s ho! HAHAHAHAHHAHA!!!

Thizz face

Posted on November 25, 2008 at 03:20am

The art of haggling

Posted on November 23, 2008 at 08:25pm

At a swap meet, my dad wanted to buy a used-but-still-in-excellent condition wrench.

Dad: Sir. Can I get this for phree?
Vendor: Sorry. I can’t give that to you for free.
Dad: No. Phree [holding up three fingers] dollars!
Vendor: Ohhhhh. Sure… you got a deal.

The man’s got priorities

Posted on November 23, 2008 at 08:21pm

Subject: just a reminder

to pick up beer, light bulb and toilet paper from costco.

dad