AzRaeL
-
Posts
551 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by AzRaeL
-
-
So I'll never taste that case of '61 Bordeaux in the cellar. And I'll never again feel quite the same eating in a 4-star restaurant (where they look so disappointed when you tell them you won't be drinking wine).
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.
-
In addition to not being able to test drive a knife in stores and the lure of exotics (like those Hattoris posted recently) only available via mail order, I would hate to move to a Japanese knife and then in 3 months wish I had the heft of a German style knife. Has anyone had regrets in this area or felt the need to use a heavier knife frequently?
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.
-
But enough about Eastern cuisine! What about wacky Western cuisine???
how about a Stuffed Dormouse?
i haven't eaten it but it's definitely counts as wacky western cuisine.
-
AzRael: Being from Singapore i'm sure that your aware this Blood is coagulated or cooked. Plus it's almost always served with "GARLIC" so I'm just a resident 
But certainly not a Vampire. [unless you read the last line on my messages] 
Irwin
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.
-
And yes, attap chee or palm fruit is the young fruit of the nipah palm of which the dried fronds are used for attap roofs. So I guess palm fruit would be called Buah Nipah Muda in Malay. It's used a lot in ais kacang so you may eaten some before - it's the flattish slightly chewy translucent shaped somewhat like a fava bean things.
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.
-
I just don't remember these other fruits AzRaeL and Shiewie are talking about. Also, I never liked ais kacang (shaved ice with beans, condensed milk, and various other stuff, a popular dessert throughout Southeast Asia).
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.
-
No, but you increase your enjoyment until you die. And we've all got to go sometime.
Are you afraid to Die or are you afraid to LIVE :)
-
I take back what I said about people ordering beef at work. Out of about 160 guests tonight, two people ordered beef. It was all chicken and shrimp, which we had to start thawing in the middle of the dinner rush. I guess the media hype is starting to sink in.
ha! wouldn't eating Chicken for them be a form of Cannibalism?
-
Soursop (called "Dutch durian" in Malay [unless they changed the word in the last 25 years or so - place names for fruits and nuts seem to be disappearing in Malay], though it really isn't much like a durian) is another thing I never thought much of as a kid and haven't been impelled to try as an adult.
My favorite Malaysian fruits would include rambutan, local bananas, mangosteen, and the bracingly tart jambu air (I forgot the English name). When I was a kid, I used to gather buah kemunting, red berries that grew wild near a local graveyard (my neighbors thought I was berani [brave and perhaps an unwise risktaker] to ride my bike to such a spooky place for those berries. Loved 'em! Unfortunately, by last August, the birds had eaten all the berries, so I missed the season and a chance to taste them as an adult.
As a kid, I found buah salak OK but nothing amazing.
I'm really not sure what palm fruit is.
AzRaeL, do you know the Malay word for custard apple?
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!!!!)
-
that would be my rice cooker.
i dont use my Microwave either.
-
I snapped my Kyocera in 2 while peeling a sweet potato after just 18 months.
ouch! i dont like my Kyocera paring knife either.
feels too kitschy
-
get a Kyocera, guaranteed NOT to rust.
-
Geez, I feel bad about ratting my Mom out like this, but hearing all of these stories has reminded me of a sad, sad fact.
I didn't taste real butter until I was 18. My mother always used margarine. I don't even think I was aware that margarine was fake food-it was all I knew. The first time I tasted real butter was a profound moment.
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.
-
What's your favorite ?
Pork Blood
Chicken Blood
Duck Blood
Goose Blood
Beef Blood
Lamb Blood
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.
-
more likely to get gunned down in California than die of BSE
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?!
-
but do think twice about the global, as the handles may be slippery.
always have a rag ready to wipe your hands or the knife handles
-
isn't there a fancier word for "scum"? something french maybe? suzannef?
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
The dangers of the high horse
in Food Traditions & Culture
Posted
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.