October 8, 2012 In All recipes, Sweets

Great Pineapple Jam

(??)???) Has anyone ever wondered why pineapples are so left out in the community of preservatives? Neither have I. I mean I love pineapples. LOVE pineapples. But it never occurred to me that it should be offered immortality in a glass jar among berries and other things. Until a couple of years ago on a trip back to Taipei, I spotted a relatively new artisanal jam company in the most unlikely places - a bookstore. Tucked in a corner stall where an array of local food products all competing for attention, these little jewels of colorful glass jars unmistakably stood out. The name of the company is called Red On Tree, which is a translation from Taiwanese local dialect. Guys, this is HUGE. I mean to me, this is about the most exciting discovery there is about Taiwan in

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October 4, 2012 In All recipes, Bakery/Pastry, Dairy, Got Nothing But Time

The Dreamiest of Dreamy Milk Toast

(??)???) UPDATES AVAILABLE OH boy, do I have a sob story for this one. Well, not of me growing up with Hokkaido milk toast of course (If you love bread but don't know what it is, I feel truly sorry. It's the dreamiest loaf of toast you could dream up.). Those were only fond memories, VERY fond memories like - me standing in the bakery, staring and chuckling like an idiot at the milk toasts on the racks why because they were also smiling back at me, and couldn't stop myself from poking them with my fingers - kind of memories. The sobbing part is how I got to successfully making them in my kitchen, which was a road paved with disappointments, heartbreaks and betrayals (supposedly-trusted recipes out there

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September 25, 2012 In All recipes, Got Nothing But Time, Soup

Golden Foundation

(简体)（繁體) I know that I may have been a little (a little?) explicit about my harsh feelings toward this sad little place called Beijing. But I realized that sucks-ass it may (or certainly) be, moving here is undeniably a blessing in disguise when it comes to how my cooking has evolved. With all the convenience that came with living in New York, I would never have learnt about fresh pasta, layery biscuits, insanely flaky pies, crazy buttery brioche, plus many more that has yet to come next. And of course this, homemade golden broth. One may question if this is really worth its own post. Yes, yes it does. Because it's NOT JUST your average chicken stock. When it comes to broth, I don't know what you're into but I'm fixated on deep, dense, rich-to-a-point-of-milky-ness, lips-sticking broth (you know those ramen soup so milky it raises suspicion of cream as an ingredients?), and deem everything else unworthy. But for years I've settled for less in exchange for convenience (shaaaamme

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