AzRaeL

i use a lot of ready made stock in my cooking *LOL* Who has the time to boil bones just for stock? and for tomato paste? I use a bottle of Ragu or Prego spaghetti sauce. WORKS even better than Tomato paste.

yup, after a while i dropped the pretense. I'd order a freshly squeezed orange juice in a $100 a person type restaurant. Wine just makes me feel ill and unable to appreciate the food.

How important is heft? i use a 6" Santoku which is very light. When i need to cut something reallly firm, like a Galangal, i whip out the Chinese Chopper (no. 1 size, weighs damn near a pound or more).

ermm..a full third of the time, my cooking is so bad that it goes straight to the trash after a mouthful or two :) there i admitted it.

question: should your knuckles touch the chopping board when the heel of the blade is on the board or should the blade be tall enough that your knuckles dont graze the board.

how about a Stuffed Dormouse? i haven't eaten it but it's definitely counts as wacky western cuisine.

didn't know about the Garlic bit. It's usually available in cakes that look like black or really dark brown tofu. it usually goes with "Yong Tau Foo" with is this dish where you pick all the ingredients you want and the stall will poach it in hot stock and serve it with rice vermicelli.

Dried fronds are used as thatching and calledattap in Malay and nipa in the Philippines. http://www.naturia.per.sg/buloh/plants/palm_nipah.htm The immature fruits are white translucent and hard jelly-like. Called attap chee, they are a common ingredient in local dessert. so Attap really is a malay word.

Ice Kachang :) in malaysia they call it Air Batu Champur (not sure about spelling but this is how it sounds phonetically) Shaved on a bowl filled with boiled kidney beans, greenbeans, redbeans, multi coloured agar-agar jelly, chendol noodles, atap chee. evaporated milk, and multi colored syrup is poured on the ice. It's alright, on a really hot day.

Are you afraid to Die or are you afraid to LIVE :)

ha! wouldn't eating Chicken for them be a form of Cannibalism?

Palm fruit = Attap Chee Soursop is yummy in a drink Jambu air? Water apple. the little pink thingies right? (just remembr that "air" pronounced "ai yer" is malay for water) Is there a Malay name for Custard Apple? in the states, they call it Cherimoya Oh yeah, i've tried Mangosteen, Rambutan and the little bananas but they're like staple fruits in the tropics.

not sure what a WoodApple is. Tried the Palm fruit and Jackfruit, they taste absolutely NOTHING like Durian. Jackfruit is crunchy and slightly sweetish (doesn't taste like chicken) it has a deep, not too unpleasant aroma. Palm Fruit is small, translucent, kinda like a crunchy lychee. Sweet (from the syrup it's in) Other interesting fruits I've eaten. SnakeSkin fruit (buah Salak) http://www.gotouring.com/razzledazzle/fruit/salak.html Custard Apple (YUM) Soursop (delicious!!!!) Chempadak (makes good fritters) Chiku Buah Susu (a type of Passionfruit... my FAVOURITE!!!!) http://www.hort.purdue.edu/newcrop/morton/water_lemon.html

that would be my rice cooker. i dont use my Microwave either.

ouch! i dont like my Kyocera paring knife either. feels too kitschy

get a Kyocera, guaranteed NOT to rust.

ha! she stayed over this summer at my place. When she left, I found all my butter mysteriously replaced with "I can't believe it's not butter" Ha!

My mom is a Terrible Cook. How do i list her culinary transgressions? Let me count the ways. I guess I owe the fact that I can cook to her terrible cooking. If she was a great cook, I would have no impetus to learn to cook. I've tried to forget all her bad food and love her for being my mom so let me see if I can remember what food I hated. Baked salmon with mayonaise. This dish itself wasn't so bad as the fact that she served it EVERYDAY. Probably 10 months a year. We get salmon really cheap because we lived near the Fraser River in British Columbia. Every day, she'd slice up salmon steaks, slather them in Mayonaise and bake them in the oven. Day after day, week after week, month after month. To this day, I do not eat Salmon (unless it's Gravlax). Soup. she made really really bad soup. Soup comprising of leftovers, stuff her friends gave her, whatever is cheap at the farm, really odd stuff from unknown origins. I guess her bad cooking stems not so much from lack of skill but extreme CHEAPNESS. ha ha ha. Now that I live on my own, my food budget for just MYSELF alone is double what she used to feed a family of four.

Coool :) we have a resident Vampire

in Singapore, i pay the equivalent of USD 10/kg for Oxtail which is mostly bone. that's like $4.54/lb

a Foodie but not a true Epicurean or Gourmet.

wOrd the BSE scare is all Media OverHype and sensationalism. More people die from Food Allergies, Food Poisoning, Samonella than BSE. meanwhile, enjoy cheap cow. MOOOOOOOOO Where's the BEEF?!

always have a rag ready to wipe your hands or the knife handles

I don't think she'll appreciate you callin' it that. Booooo. I've seen Airplane too many times. wahahahahhaha! i love that movie. well she might enjoy culinary immortality. next entry in the 2005 edition of Larousee Gastronomique - suzannef the froth found on top of soup, usually skimmed off before serving

more likely to get gunned down in California than die of BSE