[ezcol_1third] WHEN DID THE ALL-STAR WORD "CRUST" LEAVE THE PANCAKE CONVERSATION? I know, there are a lot of you out there, who loves pancakes. And I just want to say, really, I tried. I've never understood pancakes
[ezcol_1fifth] [/ezcol_1fifth] [ezcol_3fifth] WHEN I'M REALLY BUSY. THIS IS WHAT I EAT. [/ezcol_3fifth] [ezcol_1fifth_end] [/ezcol_1fifth_end] [ezcol_1half][/ezcol_1half] [ezcol_1half_end][/ezcol_1half_end] Serving: 1 Extremely easy and addictively satisfying, this is a beloved comfort-food in Chinese cuisine, with each region having their own twisted interpretations. The use of bacon is of course, a Western adaption, but you could also use pancetta or salted pork as substitute. Whatever you use, you will be amazed at how much flavour and depth you can extract with just these simple ingredients, plus the technique of deeply caramelizing/almost charring the scallions in pork-fat. It transform the fresh scallion flavour into something, intensely aromatic and worlds-away. With Asian recipes, I try to provide the exact brand of condiments I used whenever possible. But this time, I couldn't find the exact Asian black vinegar I have, so I provided a link to a similar product. If you already have a favourite brand, or even just regular balsamic vinegar, they should be able to work as good replacement in this particular case. Thin, fresh Asian noodles work best with this recipe, but if unavailable, dried wheat noodles can work, too. [ezcol_1half] Ingredients: 1 serving (7 oz/200 grams) of fresh thin Asian noodle, or equivalent amount of dried noodle 2 strips of fatty bacon, thinly sliced
"IF YOU GOT SOMETHING AGAINST SWIMSUITS
Dear juries if I may, truth is I wasn't planning on baking something for Valentine's Day. Clearly as you can see beyond the deceiving cuteness, these muffins have no place near the category of Romantic V-Day offerings unless the need of a relatively presentable figure wasn't on the agenda for the end of the night
Cuz I don't brown up nice in the oven. NO! I meant I can't bake! I'm paralyzed in the field of baking because I'm innately handicapped in following instructions. But I, too am a mere mortal who's powerless against the calling of fresh-out-of-the-oven pastries. And I have a thing for biscuits. For one, it is one of the few pastries that doesn't need egg (ok, I LOVE eggs but can't have them. That's a Ginormica sob story for another time). And plus, they're just endlessly versatile. They are the personal escorts, the Emporors Club of the pastry world. They will play any role you want them to play for the day, breakfast, lunch, dinner or dessert! Fantastic! If one could just be a gentleman, invest in a little courtship beforehand to get to know the biscuits well, to help her reach you-know-what. What? It's the RISE, baby!!! Make the biscuit happy, and she will return the favor. And all that biscuit ever wanted, is to rise. Since the birth of biscuits, how many of us amateur bakers' tears were shed over the walking-dead who didn't