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Posts posted by annachan

  1. I love this pastry. From what I've gathered, it is very labor intensive, to the point that bakeries would buy the dough instead of making it themselves. I've also never had one with pate a choux holding it together. I think that would ruin that very crispy exterior to creamy interior contrast.

    This recipe seems to be portioned to be made with a pasta machine: http://www.sbs.com.au/food/recipes/sfogliatelle

    Haven't tried it though.

  2. One of those three--well, four--ingredient dishes that involve a bare minimum of effort. A recipe popped up on my Facespace feed that looked kind of fun. I wanted it today, tho'. Not in five or six days when the homemade pepper paste, which is apparently too salty anyway, is ready. The stuff just contains peppers and salt so I figured I'd find a workable substitute locally, if not the real deal. A local grocery store stocked a 'pepper sauce' that was really just red capsicums and salt and was, I suspect, the exact stuff the recipe called for minus the Portuguese name. I added a little bit of harissa to this, just for fun, and vac-marinated the pork ribs for a couple of hours.

    The ribs themselves were pretty good. Maybe the Portuguese stuff is a different product from what I got--like what polenta is to grits or sadza--but I reckon it worked. Might even up the quantity of harrisa next time. And hit them with some minced parsley at the last minute. The ribs, tho', were winners. The potatoes not so much. I reckon next time I'd ignore the recipe and boil them and basically just make roast potatoes underneath the ribs. Too, the pork I used was pretty lean. I'd be inclined to use a bit of rendered bacon fat or some plain old lard next time. Just to help the tatters along.


    I saw that recipe and thought about using if I can get my hands on some decent ribs.

    It's wonton noodle for tonight. Not my usual filling - used chicken, prawns and shitake this time.


    • Like 8
  3. My grandmother (father side) for sure. She was a great cook who could adapt to anything. She's the one who taught me how to wrap wontons and some basic dishes when I was little. I also went food shopping with her most of the time, so I know how to pick my veges and such.

    Other than my grandmother, I'm the best cook in the family. No one else really cares about cooking. Even though my mother's family was in the restaurant business, they were more in the management side of things than the cooking side. Because I grew up with my grandmother and was very close to her, I picked up her love of cooking.

    • Like 2
  4. When I want a quick meal, I look to eggs. Carbonara is always quick. I know it's not traditional, but I add vegetables (i.e. asparagus) to it sometimes. Or just some nice pasta (I used to get this fantastic lemon pasta back in San Francisco), a little cheese and a fried egg on top. If I have some on hand, I also add some toasted breadcrumbs.

    More on the Asian side, fried egg over rice, with a little soy sauce. Or an omelet with Chinese sausage with rice. Egg fried rice if I have any leftover rice. Tomato eggs over rice or noodle is another one.

  5. Thanks folks for all the suggestions. Everything ended up being planned the last minute. Had a great dinner with views at Cafe Sydney. Found a couple of good breakfast places at The Rocks - La Renaissance Cafe Patisserie and Le Pain Quotidien. And a cheap hole in the wall in Chinatown with some authentic Xi'an food (Xi'an Cuisine). Though I wouldn't have been able to get a reservations at Quay anyway, I would have been pissed if I did as there was a large cruise ship parked outside, blocking the fantastic view....

    I need to go back another time for a more foodie-centric trip.

  6. I don't use a recipe when making my own thousand island - I just eyeball it. Mayo, ketchup and sweet pickle relish. For something extra, sometimes I'll add a dash of cumin or celery seeds.

    That's how I used to make thousand island. I don't care much for it so I don't really make it anymore.

    Sriracha + mayo would be good.

  7. Dipping sauce is a personal thing. For me, what I use depends on my mood. At the very basic, it's just black vinegar. Sometimes I add some soy, or various chili sauce/oil or sesame oil. Or just plain chili sauce, sometimes mixed with rice vinegar. Sometimes, I like a mixture of black vinegar, ketchup and sriracha (learned that from family friends). Husband on the other hand, usually just use soy.

    • Like 1
  8. Since we just booked the hotel and flights, I'm not quite sure what the itinerary will be yet. As we're staying Sun/Mon nights, I think our options are limited due to places not open during those days. I checked Sepia and it's not open. I was thinking Aria more for the location and the views.

    Will post more info once we figure out what our plans may be.

  9. I will be in Sydney for a few days in December (22-24) with hubby and my parents. We'll be staying at the InterContinental by the Circular Quay. I haven't spent much time in Sydney so I'm looking for suggestions.

    We'll probably have one of two expensive meals. I know I won't be able to get a table at Quay, Tetsuya and Guillaume at Bennelong are not open during the days we're there. Aria, Rockpool and Est. seem to have tables available. Anywhere else I may want to consider? What about casual places?

    Also, will likely be visiting Manly, Bondi, other tourist attractions. Any good eats (probably more casual places) around those areas? Maybe somewhere for high tea with a view?

    As far as cuisines, we're not picky. I would say no Mexican food and no Cantonese food (parents will be in Hong Kong pre and post visiting us).

  10. There is no reason for the couple not to eat. We ate our entire meal before getting up to meet the guests at their tables.

    If I remember correctly, we had 3-4 finger food type appetizers when guests arrived. I don't remember what they were now. I don't think we touched much if any of that as they started serving them before we arrived. Then it was a 3 course meal. I think we started with a salad, the main was steak and chicken (we didn't bother with a vegetarian option, double portion of chicken for my grandmother who didn't eat beef) and mango and raspberry sorbet for dessert. Wedding cake was chocolate hazelnut plus a carrot cake for a friend's birthday (she doesn't like chocolate so the pastry chef made her a separate cake).

    • Like 1
  11. I ordered Zhajiang mian at a Chinese restaurant (in San Francisco) once and was given noodle with chopped up bbq pork....not the worst tasting dish ever, but probably the worst interpretation of the dish.

    While bad tasting stuff is not good, the worst meals are probably the ones you get physically sick after....

  12. I go with onion soup. I can use up quite a lot in a batch. If you don't feel like cutting up the onions, just peel and cut in halves or quarters (depending on the size of the onions), put them in a slow cooker with some butter. Cook on slow for 8-10 hours. You'll get a lovely onion broth base for onion soup.

  13. I don't have many (any?) vegetarian/vegan friends. Some of them do go with a vegetarian diet for a short period time here and there. However, they've always been quite flexible when we eat out. They realize that it's their special diet and will find something on the menu. The picky friends are the ones who give me a headache when we eat out....

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