Jump to content

miladyinsanity

participating member
  • Posts

    1,364
  • Joined

  • Last visited

Everything posted by miladyinsanity

  1. You said it lady. Now I'm going to go practise my yoga so that I can have my cake and eat it too.
  2. The red spot is the syrup...just used to zoom up the flavor a bit. And this panna cotta used 3 C. half and half with 1 C cream - I'm not one to worry about health or weight Glad to know you made it work. In general I think in individual servings so my translations to 9" or other larger formats is a guess at best, plus you always have to determine what effect altitude will have, although I do normally post sea level recipes. BTW, my other favorite easy pastry cream recipe is from Dorie's book with Julia Child. Its a microwave version that I've yet to have fail. Its not quite as refined as PH's, but no one has ever noticed when I've served it to them and its done in minutes with little effort on my part. ← It's not the health/weight thing. I just don't like the all cream texture. Haven't really had time to play with the dozen panna cotta recipes I have. I live at sea-level. PH's recipe wasn't the problem. It was that I decided to try another recipe and that other recipe was the problem. LOL. My special kitchen skill is that custards do not scramble on me.
  3. Where's "around here"? Around where I am, I doubt there's a single Asian restaurant (Chinese or otherwise) that has butter for the rice, but I'm in Japan...But I don't even know of a single Chinese restaurant back home (Winnipeg, Canada) that would give you butter for your rice. Butter on jasmine rice would definitely be a sin. ← I think most Chinese would tell you it's a sin. I cannot imagine both together. Actually, I can and it makes me feel a little sick.
  4. We finally get to see what you like! Now, onto the food. I have to say, my first impression of strawberry and Coke was...negative, to say the least.
  5. miladyinsanity

    Fish Skins

    Shalmanese, that looks so good, I'm hungry again! I eat fish skin if it's fried. If it's steamed or poached, no--the texture makes my toes curl, and not in a good way. I do love salmon skin maki rolls.
  6. The red spot on top is the rose syrup, right? And do you use an only cream recipe? I prefer 1:1 milk to cream. Btw, I split and filled the Chocolate Canola Oil Cake with pastry cream--the pastry cream was a disaster, and I will now just stick with the PH recipe. It's good, but I think it's needs a teeny bit less baking soda (I can smell it). It doesn't have that awful chemical smell chocolate cakes made only with cocoa and no chocolate have. I will be making this again, so thanks for sharing, gfron! Also, if you bake it in a 9 inch pan, it takes more than 45 minutes. Underbaking gives you a sticky, almost gooey cake, which isn't necessarily a bad thing--I know this because I underbaked it. I might make self-frosting cupcakes with the batter tomorrow, because I still have left over pastry cream.
  7. I don't hate mangoes, but I'm definitely not a fan. I like fruits that have a good sweet/sour balance - mangoes, to me, are simply really sweet, just like you described. This is a great blog. I love the pictures and the astonishing variety of foods! You sure eat well!! ← Klary, that's because you don't get the variety of mangoes we get here. Plus the ones you've had are fully ripe. I can't stand that awful, nearly sugary sweetness you mention, and for this reason, I don't eat Philippine honey mangoes. Not all mangoes are sweet--some are so sour that, when ripe, they still make you pucker up. Some do have that sweet-sour balance you're talking about, and those are my favorite type of mangoes. But I don't discriminate.
  8. How can restaurants mess up sharks fin? It's just thickened chicken soup!
  9. We used to go to a Chinese restaurant that had fairly large diamond-shaped pieces of dough that were fried. The dough was sweet, but I don't remember if it was sprinkled with sugar. It may have been a specialy of that particular shop, but I don't know. The owners were Hong Kong Chinese, so it may have been a Hong Kong thing? I loved them, though, and I used to get really pissed off because I'd forget which Chinese doughnut I liked, and I'd accidentally order the long doughnut (yu tiao?). ← Diamond shaped. No idea. Anybody else? Yup, the long one is yu tiao--it's plain and slightly salty, right? How about those sesame ball things? I've seen them two ways... glutinous rice filled with mashed red beans, and one that is a gooey yam/glutinous rice dough. The latter I really love. ← Well, I took chrisamirault's question to mean plain dough/batter that's sweetened in some way but not with a filling. Maybe I'm taking him too literally. Though now that I think about it, I think there's one that's kind of like the Jin dui (that would be the sesame balls), but without filling.
  10. Can't think of a Chinese one that's sweet, unless you're talking about fillings, usually mashed beans or crushed peanuts.
  11. But a lot of times there are no forks and the fried rice is served on a big plate to be put on your individual big plate. What's a girl to do? ← I really hate eating most types of rice off of plates... I hate having to chase it around on a plate with a fork or spoon just to get a decent mouthful. I can be a total barbarian eating crab... lots of hand, fork and chopstick use. I don't need no stinkin' cracker doohickies. ← I use hands to eat crabs. You're supposed to use both fork and spoon at the same time. Sort of like using a fork to hold down the steak and slicing it with the knife, just that you are scooping it up with a spoon. Too funny about chopsticks and fried rice.
  12. Oddly enough, I like to bake precisely because it is so precise. I weigh everything, and it drives me mad when I'm adding stuff to a bowl that already has other ingredients, overshoot a little and can't do anything about it.
  13. First answer: I get yelled at if I try to use it for anything else. Expanded answer: Yoonhi says that, as the sesame mortar is wooden, and as she doesn't dare soak it or clean heavily for fear of cracking, it's important not to introduce flavours that would overwhelm the sesame. She cleans it with a moist wipe. I know your next question. "Why is it important to use a wooden mortar for sesame?" I asked Yoonhi this...."Why is it important to use a wooden mortar for sesame?" She answered with "I don't know". That's not an answer I normally get. I find that quite heartening! ← That makes sense, sort of, and I won't have to do this because my mortar is a solid stone one. If I dropped it on my foot, I think all the bones would be powdered. I have to disagree, phage. For certain uses, I find that grinding sesame seeds with a mortar tastes better.
  14. Hmm... I'm going to try canola and report back. It'd be a very versatile recipe if it works. Thanks!
  15. Honey is not pure sugar. There are things that are not sugar, so crystallization is inhibited. Not sure about Lyle's. What's in Lyle's? And I think yes, if heating is required, then the solution is supersaturated because heating means that it's not under normal circumstances.
  16. I'm guessing here, but maybe the lo is sort of like lo in 'lo yee sang'? You're supposed to mix it all up to eat, right? And I think you eat the tapioca with grated, fresh coconut meat. Dessicated coconut is the dried, awful stuff you buy in the supermarket that keeps forever. IMHO, Malaysia's cheap (okay, I spend SGD, so maybe it's different), if you stick to local products.
  17. They are? I was never told that, but my parents never leave me alone in the hotel room anyway--we usually go into a huge group, from the littlest to the oldies, and the oldies take turns to go strike jackpot. I've not been up in years. I'll let you know, but I don't think it's likely I'll be visiting. When are you leaving Malaysia?
  18. They are imported here, usually from Taiwan or Malaysia, all the time. They don't seem to spoil much faster than most other fruits, at least compared to tropical fruit. Apples and oranges don't count.
  19. I'm not yunnermeier, but they are rose apples, SuzySushi. Also called Jambu Air (I think...my Malay is close to non-existent).
  20. Why do you need a separate mortar and pestle for sesame seeds?
  21. Gastro Jie Jie, we can sit in the same corner together. That's what mine look like too.
  22. The chocolate cake Serena had would be the molten chocolate cake he's famous for? I've actually made that recipe--it's even available online. And why didn't you caffeinate Scud? That would fix things, surely? Also, Serena's going to be a little heartbreaker. Good luck, Daddy!
  23. I have to try this! Question: does it have to be olive oil or can I sub canola?
  24. Which part of Malaysia are you in? I don't think I'll get the chance to go back to visit the cousins before I leave in September *turns out pockets to show that they are empty* and that makes me sad. I've never seen buah nanam before.
×
×
  • Create New...