miladyinsanity

The Manjari bar is one of my favorites, but for sheer chocolatey satisfaction, I prefer the Guanaja.

Oh I love tang yuan in guihua tang. Peony, where did you get the black sesame paste jam? I loooove black sesame anything, but I've not seen the paste anywhere. Is it sweetened?

Thanks, Sebastian, but I'll see what I can find first. You'll hear from me if I'm not successful, but hopefully I will be.

I sometimes buy these strawberries here for a treat. Boy are they expensive!!!

Wrong. Simply because it's produced in one country doesn't mean it's sold there. I'm still looking. I'm making my way through all the gourmet stores here. Fun.

I was quite sure that tabletop was yours (the picture posted in the eG foodblogs thread), and I'm so glad that I was right! The boys are cute. That pillow fort reminds me of my younger brothers when they were younger. I visited Seoul a few years ago, and I hope to take another trip there to visit places outside Seoul sometime.

I was told it's easier to get non-Dutched cocoa in the US than anywhere else in the world? I live in Singapore, and the shipping costs simply aren't worth it when I can get Valrhona so cheaply. I posted mostly to ask whether other people have this issue as well.

I've been finding in some recipes that use cocoa powder that it's got this kinda chemical-ish 'smell.' It tends to be more prevalent in recipes that use only cocoa powder, or where the chocolate to cocoa ratio is low. But I've also found where I've to keep the cookie dough in the fridge overnight, it doesn't have this smell. Andiesenji's cocoa cookies do not have chocolate, only cocoa powder, and it does not have this smell. I'm using Valrhona cocoa powder. Maybe because it's alkalized?

This is hilarious!

Is crocodile meat readily available in Singapore? My mom used to "oon'd" a specific kind of dried lizard/salamander with yeuk toy (herbs) for my grandfather who was asthmatic. These lizards are dressed, stretched out and dried, and I have seen them still in Chinese herbal shops. ← It's dried, and yes I've seen them in Chinese herbal shops here. Think that's where my mom bought the stuff. I only eat chicken, pork and seafood, and nowadays, a little beef, so I really couldn't take the awful gamey smell of the soup.

My little brother had to drink double-boiled crocodile meat soup. On those days, I'd go without dinner rather than have to drink the soup. Supposed to be good for asthmatics--I'm not, but both my little and not-so-little brothers were.

Is there a recipe for the broth?

Wonderful blog, Ah Leung! Also, I must go buy some White Rabbit candies. Now I've got a craving. LOL.

Stick it overnight in the fridge and you'll have nice, dry rice for fried rice. I think that if I continue reading this thread, I'll be in trouble when I get to uni (I'm moving out of the house). The eG version of too many cooks spoiling the broth--rice?

No leaps. Crawls. Lots of dead stops in between crawls. Then some more crawling. Seems fast in hindsight. I'm always amazed that for the longest time the whites who settled North America thought tomatoes were poisonous, until the Native Americans taught them otherwise. Somebody upthread mentioned that poisonous foods must have been learned very quickly and remembered very clearly. Very understandably. ← Maybe there's some sort of poisonous fruit or vegetable that resembles a tomato closely?

FWIW, I think the answers that a supertaster is likely to put down are rather obvious, and I think maybe that skews things up some.

I'm a supertaster. I do drink coffee, but it has to have milk. No milk, no coffee. But I refuse to eat cabbage and Brussel sprouts. They are just Evil.

Aha! That means I have (well, I can get my mom to buy anyway) all the ingredients. Thanks Doddie! ETA: I do plan to add the glutinous rice, because I believe that glutinous rice makes everything better.

An ajumma is what I'd call an auntie. Tangyuan=glutinous rice ball We do so eat sticky rice. I'd rather eat sticky rice than white rice--but I'm an aberration. Maybe I should learn from your very cool signature and put "may is an aberration" in mine. But back to the point: we use black sticky rice to cook a kind of dessert porridge. I think it's just cooked with water and sugar, and some coconut milk/cream is poured over it at serving. That's the only kind of black rice I've ever seen. Maybe I'll PM Doddie. She might know.

What's an ajumma? I have to try this. I think I can make do without a recipe, but if anybody would like to contribute one, Please Do! Um, is sae al like the Chinese glutinous rice ball? Tangyuan? Does anyone have pics? And finally, the black rice melonpan and SheenaGreena are talking about...is it glutinous rice or what?

Oops. My bad. Sorry iii_bake! Will read posts twice before posting next time.

But isn't that exactly what Genny did? I'm reading what she wrote again, and I'm interpreting it as "She strained the banana into mixer bowl with the gelatin and then poured the sugar syrup in with the mixer whirring away." Unless her sugar wasn't hot enough...?

Thank you. The Q actually is...do i need to have the flame on the food. And, will any type of oil do? Or it has to be peanut oil? ← The first answer is No! You're not setting fire to the food! Any type of oil will do. The most important thing here that most home kitchens lack enough BTUs to get wok hei.

Kerry, maybe this link will be useful. It's the Like Wine For Chocolate edition of Wine Blogging Wednesday.

Gong Xi Fa Cai! You sound like you had a great reunion dinner. I couldn't taste any of the CNY delicacies (I'm recovering from a germ thing of some sort), which leaves me awfully sad because I won't be here for CNY for the next 3 years.