May 5, 2013 In All recipes, Bakery/Pastry, Sweets

almond byproduct tart

If you hoard much.  You know, unable to let go trunks of junks that's jamming your life, and aren't quite sure what the normal reaction is when you look down on a shampoo bottle where the shampoo is long gone (hi Jen) , or that your loved ones take great pleasure to be on a reality show as the world watches you being eaten away by your own shame.  Yeah, hoarders.  You keep everything.  It's a disease and I'm your new BFF.  Because I let go of possessions beautifully.  I trash donate things with a clean swift cut-throat almost artful peeerfection (someone needs this cheetah-print denim more than I do).  And I extend my virtue to touch those in need around me - may or may not be with consent - by trashing donating their shit for them, too.  They're welcome. So naturally as a non-keeper I was hoping I could avoid this question.  It emerged out of nowhere tickling my conscience after my very first batch of almond milk but I was too excited to respond to guilt.  Then it came the second time (how coincidentally) after the second batch of almond milk as the phrase "world hunger" briefly wobbled across my

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May 1, 2013 In All recipes, Dairy, Sweets, updated recipe

almond tofu x 2

I stare at the blinking cursor on my screen and completely blank out.  My mind is sucked dry from a trip to the veterinarian, and as my 13-year old Dumpling lays in the hospital with a tube down his throat and a three-day-hospital-stay ahead of him, the last thing I can gather my mind to gush about are these monotone desserts.  But let not the frosted land of sugary world be soiled by real-life shit that come our way, because it isn't the desserts' fault, no.  The  almond tofu is innocent, and we're going to talk about them even with my mind absent. What the hell is "almond tofu" it sounds relentlessly unappetizing.  Well, you'd be right if you are drawing references from the flavorless American lactose intolerant-aid almond milk, and not the worlds-away Chinese southern almond milk as I dedicated an entire post to.  This fragrant and flavorful extraction is the base for many desserts in Chinese cuisine among which the most popular form is almond tofu.  The name is extremely misleading as ingredient-wise and procedure-wise, it has NOTHING to do with tofu.  It usually appears in two variations and I'm going to feature both for thoroughness-sake.  But the value of this post

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April 1, 2013 In All recipes, Bakery/Pastry, Sweets

accidental strawberry pot pies

I'm mega-watt sick guys.  Really.  STAY AWAY on the other side of the computer and try not to touch the screen I am highly contagious!  This is like the 100+ times I've gotten sick since I moved to Beijing because my unevolved Canadianess is no match for China's uber-advanced virus.  My further disrespect for it led me to go out for a night of harmless chatters over my favorite Sichuan face-torching/throat-choking dishes, which left me MUTED after I came home.  MUUUTED, people.  Paralyzed and powerless even when I saw a lift of a leg at the sofa across the apartment (!!!!

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March 2, 2013 In All recipes, Bakery/Pastry, Noodle/Pasta/Rice, Sweets

Mochi Brownie

I chose this to be one of the away-from-home-super-short-post collection for a reason - I don't feel like explaining it.  You either know and share a great passion, or even obsession in some cases  for what this "mochi" is, or you don't.  No words I can say will convert you from one side to the other. I can tell you that it's a common treat in Asia (known by different names but mochi, which is Japanese, is the most commonly used), a chewy and glutenous dough made with glutinous/sticky rice loved by all generations.  But let's be honest, that doesn't sound very compelling does it?  Or that there's a wide range of varieties consisting of different preparation methods, regional flavors, soft/firmness as a result of rice:water ratio, even the temperature it's supposed to be eaten at, makes this particular type only a speck in the many.  OH please, I'm boring you aren't I? Like I said.  I can't sell you on this.  Then so be it.  You are either the demographic who will excite in overwhelming jitters at nothing but just the name of OMG MOCHI BROWNIES!!  Or you are not.  So my fellow mochi-eaters.  Jump.  Get to work in

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