updated recipe

In All recipes, Bakery/Pastry, Christmas Morning Series (overnight roast), Got Nothing But Time, Meat, updated recipe

FAUX SMOKED MEAT/PASTRAMI

“There’s New York. There’s Montreal. THEN THERE’S THE REST OF THE BARREN WORLD WITHOUT THIS SMOKY PINK”

(My subconscious eagerness to share this may have caused me to accidentally publish it before saying anything… By the way, WordPress, if you’re reading, a “confirm publish” pop-up may be quite useful you know) Uhem… so, where was I?

There are two types of carnivorous Earthlings in this cosmos. One who has been blessedly graced by the acknowledgement and transformative tevilah of a truly, truly great pastrami. And one who unknowingly misunderstands it as being overrated. Before stepping a foot in New York, I couldn’t care less what a chunk of weirdly pink, muscularly dry and cold Jewish staple would taste like in between two pieces of woodboard-rye, but then of course, Katz got my tongue at the age of 21. Before stepping a foot in Montreal where they can’t even get bagels right, I couldn’t care less what us Canadians have to say about a warm, spiced-up version of pastrami they call “smoked meat”. Then I again stood humbly corrected at the heel of Schwartz a few years later. Life since, has never been the same.

March 25, 2014

In All recipes, Bakery/Pastry, Sweets, updated recipe

SPEED FOLDING, PEANUT SUGAR MORNING BUNS

“JUST TWO FOLDINGS, GUYS. TWOOO FOLDINGS!”

I literally cannot wait, cannot put another wasted minute between you and this recipe. Cannot contain the overjoy in the fact that I have fulfilled the purpose of why I was put on this earth, my designated service to humanity… it is all done, right here, after I push the “publish” button. I can die now and be accepted into heaven and I shall be in peace.

Yesterday, armed with skepticism, I entered the kitchen with an unlikely theory. A few hours later, I came out lit-up like a Christmas tree. This rarely happens, but it did.

March 12, 2014

In All recipes, Dairy, updated recipe

HOLY CRAPPED HOLLANDAISE

I’m sure it happens to everybody. I know, self-assuringly, that I’m not alone on this… I’m sure that once in a while, we all come across a recipe, a “trick” really, that gets us so excited we forget to reasonably doubt and then it fails on such an epic proportion that we quiver at the sight of the kitchen doorway for a week. Say it is so.

Well… even so, two days ago, when my cold lingered on and my eyes were so dry from the medication that they were about to crack open, it just wasn’t… really wasn’t the best time for this to happen.

And yet it so did. Three times it did.

November 12, 2013

In All recipes, Meat, Seafood, Snacks, updated recipe

insights to your shrimp dumplings

There are days, you know, not everyday, but days when I really… hate this. I mean, what is this anyways? A self-published “web-blog” about me making dinner. Talk about being a loving sponge when it comes to self-absorbing not to mention a shameless evasion from unemployment. Oops, did I not mention that? As many more dignified others who might do this as a hobby aside, I on my other sorry hand, just do this. No other self-sustaining professions at day, heck or even a non-profit charity to excuse myself of, it’s a testimony of prolonged immaturity and chronic, explicit laziness, hardly anything to be carved on my tombstone. So yeah, as this self-absorbing continues, sometimes I really hate this.

September 9, 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.

May 1, 2013

In All recipes, Dairy, Noodle/Pasta/Rice, Snacks, updated recipe

Egg Crepes

(简体)（繁體)

I think that more than lunch, or dinner, or snacks and what-nots, people tend to have a more fixated idea on what a breakfast ought to be. Even though I may have my Asian background to thank for (if I may) a broader window on other-than-American foods, I’m still sometimes a bit… pleasantly awed by what other parts of the world eat for breakfast during my travels (that’s IF I ever wake up for it… but let’s just pretend I do).

September 18, 2012