Mar 29
Ciabatta literally means slipper translated from Italian, and though the shape of the bread vaguely resembles a slipper, it must belong to a clown. The loaf itself is elongated, broad, flat and irregularly shaped, usually with large air bubbles, a crisp crust and a soft, chewy texture. It is excellent for making into sandwiches, if …
Mar 29
I will admit, I am a relative late comer to cooking fish, yet alone frying fish. Over the years, so to speak “I have dipped my toe in the water” when it comes to cooking fish, but I have had a significant amount of unfounded skepticism of my own capabilities. Sometimes I think watching Iron …
Mar 28
I subscribe to the old fashioned method of preparing asparagus, i.e. snapping. Snapping the asparagus stem between your fingers near the base ensures that you are left with a tender piece in one hand and a woodier piece in the other. However, there is more waste with this method, instead of just cutting off and …
Mar 24
Every now and then, I encounter a food or drink that is so unusual that I cant help but investigate. A few years back, while investigating absinthe, to be blogged on another day, I discovered this odd liquor called Liquor de Violette. As a warning, it is not the same as Crème de Violette. I …
Mar 23
The first time I tasted Mongolian Beef was at a Chinese chain restaurant called P.F. Changs. The beef was wonderfully salty, savoury and very tender. Since then, I’ve developed my own recipe and it has now become a regular dish on our dinner table. The dish itself is of American-Chinese origin has has nothing to …
