* Ingredient update I have never been a BBQ person unless you can call pastrami or Montreal's smoked meat "BBQ" (rubs
(简体)（繁體) Is it getting cold over there? Wherever you are. I woke up this morning today, and even in my post-dormancy haze I could sense the greyish tone seeping in from behind the curtains. I stumbled into my bathroom to finish morning my wake-up routine, went on to open my bedroom door and was embraced by a slight breeze of cold air. I let out a few sneezes, put on a pair of cozy pajama pants (and a sweater on my 12-year-old Maltese whose name is
(??)???) 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
(??)???) UPDATES AVAILABLE * 2013/03/11: online sources for ingredients added! I'm gonna start this by saying something that seems completely irrelevant
(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
(简体)（繁體） What I have hea is a rawther nice British meat pie (This is OBVIOUSLY accent, not typos
(??)???? The only equivalent comparison in life to this would be: In our last two years in New York when we were practically cast out of Manhattan by elitism (FINE, high rents) and moved to
(??)???? I mean, really. Taiwanese or not, if looking at this doesn't induce some watering in the mouth, I'm afraid we don't have anything in common. Just imagine that gelatinous pork belly coated in DARK, CARAMELLY AMBER SAUC