spaghetttti

I promise not to THROW OUT THE SOUP, so can we talk just a little about chik-kut-teh?

chan25 and Tepee made delicious looking rendang out of a box. I just saw a slew of Brahim's products at the supermarket and bought some along with a packet of Asian Home Gourmet spice paste for Hainanese Chicken Rice that I plan to try tonight. What do you think of these convenient pre-mixed spices/pastes? Do you like to use them?

Shalamanese, that deserves an award, in fact... I think it's worthy of this week's best/worst entry! I'm sure it tastes delicious.....

Wow, Patrick..that's just beautiful! Such a clean, neat cut...was it easy to achieve?

Absolutely gorgeous rendang, Tepee! You've made me very hungry, hmmm I wonder if rendang is good for breakast?

Jake, the carrot cake recipe that I’ve been using conveniently dumps everything into a large mixing bowl. I don’t bother with an electric mixer and just combine all the ingredients by hand with a big wooden spoon. In a large mixing bowl whisk together these dry ingredients: 2 cups all purpose flour 2 cups sugar 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon ½ teaspoon salt Then add: 3 cups shredded carrots 1 cup vegetable oil 1 teaspoon vanilla extract 4 eggs ½ cup chopped/minced pineapple ½ cup chopped walnuts Blend all the ingredients until well combined. Pour and equally divide into greased and flour baking pan(s), one bundt pan or 2 round 8’ pans. Bake for 30-45 minutes depending on pans used. I like to do the toothpick thing to check the center. We don't have very good firm cream cheese here, but I always try to frost with what we do have available, by mixing about 2-3 cups of powdered sugar into 8 ounces of cream cheese and 50 grams of softened salted butter, adding 1 teaspoon of vanilla extract at the end. I'm having the last slice as I type, and it's still good and moist after a few days. .

I don't know how Eunny made her homemade buttermilk biscuits in about 10 minutes from start to finish, it took me about twice that time. Why can't I make eggs like Percy & Susan? But I am proud of my homefries: oniony, buttery goodness with some gloriously crispy potato bits.

Ludja, they were good with the salmon . Melissa, because of this fabulous thread, we've been frittering away like crazy! Any excuse to batter up! As we sat around the dinner table tonight, everyone kept coming up with more ideas, and it was decided that we will soon have a fritter fest, hopefully this coming weekend. Here's some kangkung we had tonight.

Percy, there are no words (polite/politically correct) that I can type here that can express how this shot makes me feel. First, egg porn now SAUSAGE PORN

^ Lorna, your lemon meringue pie looks gorgeous! Do you happen to have a photo of a slice?

This thread just gets better and better!! Or worse, it's getting as it should be!! Grub, you're brilliant!

We made savory corn fritters to go with our lunch of grilled salmon steaks today. There are red chilies, scallions, shallots & garlic and celery leaves in them.

Jason, I love your recipe! Tower Isles are good in a pinch. But back in the '70s I used to make a beef patty run over to this place in Brooklyn where they had goat patties that were out of this world!!

Man oh man, I SO want to hop on the next flight to NYC! Daniel & Megan can I come and hang out with you?

I'm not that wild about carrot cake myself, but my husband would be a wildman if I didn't make it at least once a year. So I do. As the end of Ramadhan approaches I proceed to hand shred carrots (not too finely) and bake a carrot cake following a recipe a friend gave me, it's got chopped walnuts and pineapple, not crushed but hand chopped fresh pineapple. It's a cake I've been baking for close to two decades...(only about twenty times ) Usually baked in a bundt pan, this time I decided to make layers.

Megan, I think I love you.....tears are rolling down my face. Your photo and post makes me so homesick!

Thank you so much, Daniel. Well, you know racheld likes the details

We had fish curry tonight. The fish is kakap merah, a type of red snapper...it weighed 2 kilos! Smothered eggplant Deep fried fresh anchovies. Green chili sambal.

Oh heaven help me, please!!!! Alinka, I want a bite of that scone, it looks divine! Daniel, sheer ecstasy (I was gonna say eggstasy, but that's just too corny!) Thank you for offering up that bite, I can just taste it!) Megan, that lemon loaf is absolutely stunning! I love lemony stuff!

I've always seen it spelled Bibimbap. Recently, there was a brilliant Bibimbap-- Cook-Off IV.

Rachel Rachel!!! The meal centered around beef. Starting at about 8 o'clock and going clockwise: acar, or pickled matchstick veggies. Cukes, carrots, shallots and birdseye chillies. Next up is sweet soy sauce with some chopped chilllies & shallots. Following that is roasted peanut sauce. The five o'clock tray holds fried, diced beef liver cooked with garlic, shallots, spices, soy sauce, red chillies. In the center is a beef curry, very aromatic with coriander, cumin, cinnamon and thickened with candlenut paste.

Fritters!!! Cheese (like the old Magic Pan ones ) Banana (my Dad makes the best ) Corn Apple Codfish (Doraditos) (haven't had some in looooong time) A lovely fritter sets my heart a-twitter.....

Eid Mubarak, Selamat Hari Raya Idul Fitri! This year we didn't start off with our traditional feast. But you can see some of what we had today on the Dinner! thread. Peace, love, harmony and good health to all. Yetty

Thank you, Michael....the blueberries came from...... a can! Gasp gasp shock! No fresh or frozen to be found near 'round these parts. They're S&W brand out of San Francisco, CA. Will you still respect me in the morning?

Ramadhan is over. Eid Mubarak! Ketupat is traditional in our family. Grains of rice are loaded into these coconut leaf packets and boiled for about 4-5 hours. To achieve rice cakes like these: We usually have a chicken stew with lots of coconut milk gravy, but since many were concerned with avian flu, we decided to have beef satay. (Pre-grilling) Delectable desserts.