miladyinsanity

Any of the "mi goreng" varieties in particular? According to http://noodleson.com/review/category/indonesian-brand/ there are at least 4 different kinds from Indomie. ← I like the plain one. I keep them around for days when I'm just not up to cooking--I live alone and I'm a university student, that's my excuse. I like Mama brand, and Koka's not bad either. Occasionally, I get a craving for Maggi's Assam Laksa, just because.

Custard apples have green and dark purple varieties. I know, I love them no matter the color.

I've not had Cherimoya, but I've seen it and I don't think it's the same thing. But report back anyway Ling!

That's how when I know the spices in the pan about to burn. I cook better with butter than I do with oil because butter sounds different when it's hot enough for you to dump stuff in. The listening to cakes thing has never worked for me because I can't figure out how to do it in a way that might not accidentally burn my ears. (I fear the most irrational of things.)

I'm rapidly demolishing: A canister of mini Oreos A bag of salted cassava sticks Contemplating mint hot chocolate made with cream and Green & Black's mint fondant bar.

I think K8memphis has a recipe for it that's on eG somewhere, and I really want to try it because she kept saying it wasn't THAT hard. I just don't have a table that's big enough! (I have to run, but I'll dig it up for you tomorrow.)

Yup. I'm the same. I crave instant noodles. And too funny!

Wee Nam Kee's not bad. I used to study close by, and we'd go there to eat pretty often--they gave us a discount if we were in uniform.

I think this is Soursop, not custard apple. ← You know, you might be right. I've only seen them whole and then as juice (I drink it constantly when I'm in Vietnam). I've never seen it cut up. ← I didn't have time to elaborate yesterday, but with custard apple, you don't usually cut it up. If it's ripe enough to eat, you'd just pull it open with your hands, so you'd not have straight lines. Plus, you don't get straight lines with custard apple anyway, because you'd probably need to cut through seeds--custard apple has more seeds.

I think this is Soursop, not custard apple.

Oh, Erin, why couldn't you have done this blog BEFORE I went to Prague! LOL. I was in Prague 2-3 weeks ago, and Erin is just absolutely wonderful. We met, and we bonded over food and the fact that someone made up walk uphill over cobblestones in heels.

I like Boon Tong Kee in Balestier, and according to my little brother the chicken rice connoisseur (and believe me, my parents indulge him so he's had chicken rice from all over the little island), it's his favorite.

Do they at least have the wasabi flavored ones? ← Nope. :sad:

*looks mournful* I miss buying all the different types of Japanese snacks I could get back home (Singapore, not Japan, but we get a good selection anyway). *munches on a bag of too expensive Original Calbee prawn crackers*

I've substituted Heavy Cream for double cream in a few recipes and normally it's fine, maybe a little less rich. What kind of filling is it?

Not having read the actual study, but I think generally the issue with such reports in newspapers and such is that the writers are not numerate enough to summarize the data carefully. Me, I had a grandma who ate like a dozen eggs for a month at a time 14 times (during confinement) and she lived to a healthy, hearty 80-something.

Assuming it's UK plus experimenting young'uns in the Chinese forum, we get Prawncracker who's in Birmingham.

According to Cook's Thesaurus, one pound fresh is equals to one cup cooked and 5 ounces frozen, so 2 pounds fresh, I think.

Rob, if you want to wait, I'm going home this summer. I should be able to find one for you. The rosette irons might work, but according to the how-to, you're supposed to remove the pastry after it's cooked. I've seen this being made, and it should slip off the mould whilst it's still in the oil. Not sure whether this makes a difference. If you can't wait (I totally understand this LOL), then I'd recommend something like the Geometric Spanish Rosette or Spanish Rosette on the site that the baroness linked to.

Another option, though perhaps less tasty, is to cook the rice first. That's what I use leftover rice for.

Yes! More Peter! I nearly missed this. How long will you guys be there? If it's more than a week I'm not going to be able to follow this through in real time. *wails*

One of my aunts makes this (we are Chinese, though, so maybe it's different?). It's basically a very thin, smooth pancake-like batter, with less eggs and my aunt uses coconut milk in place of all the other dairy products, with a mix of rice and wheat flour. If you search online for any 'love letter' or 'kuih kapit' recipe, you can use that batter for this, though you might want it to be a little less liquid. You need a special mould, which you dip into hot oil, then into the batter (I remember it sizzling), and then back into the hot oil, which should cause it to slip off the mould in one piece.

The best way to get a chocolate extract might be to infuse roasted cacao beans?

The move necessitated looking at what I have. Too many packets for making dashi Too many herb packets for soup Too much flour for someone who doesn't bake here 5 different kinds of noodles 3 different types of pasta We'll see how far I get in three weeks. In a perfect world, I'd only have to take the dashi packets and herb packets back down, but I couldn't eat that much.

The skin on the pudding is my favorite part! I eat it first before eating the rest of the pudding. ← I cheat, and press clingfoil to the top when I make chocolate pudding so that there's no skin.