miladyinsanity

I got 8 out of 11, but I got the first one wrong too, despite being Chinese! There's another story about that, about it giving you pockmarks.

So...the Time Has Come. I'm going to spend my time cooking and eating in the kitchen. I shall let you all know what I demolished. Fresser, I think you need body armor. A study conducted by UCLA's Department of Psychiatry has revealed that the kind of face a woman finds attractive on a man can differ depending on where she is in her menstrual cycle. For example: If she is ovulating, she is attracted to men with rugged and masculine features. However, if she is menstruating, or menopausal, she tends to be more attracted to a man with scissors lodged in his temple and a bat jammed up his ass... while he is on fire. Further studies are expected.

I can make something like that out of Agar-agar, sugar, coloring, and coconut milk. Anybody game to try it? (I can't stand jellified coconut milk)

http://forums.egullet.org/index.php?showtopic=19694&hl= If you don't have any other way of doing the burnt sugar on top, somebody suggests something else in that topic.

They are vegetables? My cousin told me they were worms!!! I never knew better!! It's never good being the youngest. I do see them here sometimes, though.

Thanks petite tête de chou. I really need to start on the EPO. :laughing: I never remember to take my pills. In the mean time, I'll enjoy my frozen chocolate milk.

I've seen the recipe, and my question is: Would they not be good to eat even without the salt? Probably not as good with, but why risk making the salt too obvious by sprinkling them on top?

Eggs for sure. Instant noodles of any sort just aren't the same without an egg. Minced meat balls and fishballs sometimes too.

I remember reading that most people wrap them well--to prevent freezer burn and the cake taking on odors. But I think the professionals here will know more than I do, especially since I don't usually frost cakes.

It's the Winter Solstice, so I've had bowls and bowls of glutinous rice balls in pandan syrup. So good! I love anything made from glutinous rice. Just wonderful wondeful stuff! My Nonya heritage at work, me thinks.

If you're a Japanophile, you probably already know of Minamoto Kitchoan. But if you don't, you should see whether there's one near you. They've got the best snacks!

Okay, just to recap a few things in earlier posts: Chinese old wives' tale says you can induce your period with pineapple. It's the same reason why pregnant women are not supposed to eat pineapple--fear of miscarriage. I have no idea whether this is true. Also, I have heard that eating pineapple during your period will cause cramps, or more cramps as the case may be, and a heavier flow. There's something else you can try, but I can't for the life of me remember what it is. Rosehip tea is said to work as a 'PMS tea.' Dong guai, aka Chinese angelica root, taken in stock (just drink the soup), together with wolfberries and other stuff, will work provided you drink it within a week before the red tide comes. Does anybody use Evening Primrose Oil? My doc told me to take it--and I ought to try, if no reason to cut down on painkillers, but...I do so love being high!

Can I join? I believe that booze, painkillers and chocolate are all the drugs a girl needs.

Chocolate, and anything that has chocolate. Cheesecakes of any sort--I've been known to eat a quarter of one in one sitting. My favorite sandwich involves garlic bread, filled with egg mayonaise, cheese and sausages in between the layers. Yes, you read that right. 4 slices of bread and 3 fillings. I eat 2 of them at a go, sometimes substituting the egg mayonaise for a scrambled egg. Fries--especially MacDonald's. Cookies Candy Fried Chicken Chao Guotiao My saving grace? I don't like pork or pork products. Ling, are you looking for a roommate? 'Cause I figure if we live together, we'll be able to eat more kinds of things each day. :laughing:

Assuming you start with the vanilla recipe... Don't bother with the vanilla. Infuse the water used with saffron, by boiling the water with the saffron and letting it steep awhile before removing it and make the marshmallows as usual. You'll probably have to tweak it some to get the result you want.

Have you tried the recipe in this thread http://forums.egullet.org/index.php?showtopic=41144?

...Toisanese=Hakka?

I will, when she cooks it. We have crab on the table when there's crab at the market, and it's the monsoon season, so it's not often. Sad, but true. May--loves seafood of any kind

Chocolate sorbet last night. I think I'll go for a fruit salad today--if I'm good.

JayBassin, I don't mean DON'T bake the crust. I do bake mine, I just don't blindbake them. I think they taste better that way.

I've yet to make anything, but I'll get there. On my list: Macarons--I'll reread the thread and decide which one to make Snowangel's burnt sugar cake in the muffin thread Pichet Ong's pate choux Chocolate Cake from the Best Chocolate Cake thread Marshmallows There are lots more, I'm sure.

If somebody wants my mom's chilli crab recipe, I'll volunteer to take pics and write down the recipe as she makes it--since she makes it by taste--the next time. Which will be soon I hope--I love crab.

Chinese culture is very much about food as well. We are taught to ask our elders whether they've eaten, kinda like asking 'How are you?' When my family travels back home to Malaysia, for example, the first thing we do is discuss where we're going to have the next meal. *snicker* Usually my relatives will bring food to whichever aunt/uncle's place we're staying at to start things off. I come from a pretty well-off family, and we typically eat out on weekends--partly because my mom's a housewife and she cooks on weekdays. Good food doesn't necessarily mean a ritzy place. It can mean a coffee shop or a hawker center. I've never been to the States, but I get this feeling that you are generalizing a bit too much, Austin.

It doesn't make any sense to me to blind-bake crusts made from crushed cookies/biscuits etc that do not have a raising agent like yeast or baking powder. It's going to be remain flat anyway, so why bother? I never blind bake my cookie crusts either.

-- would suggest that frequent stirring at lower temperatures is preferable to letting your gumbo/curry/chili sit to boil at higher temperatures. Is this why the homespun advice about cooler stocks seems relevant? If you whisk in cooler stocks into these bases (roux, bhunoed whatever), then you're lowering the temperature both by the addition and the whisking. ← In this case, with regards to coconut milk curries, it'd be started off by the oil used to sautee the spices and onions and garlic, wouldn't it? Also, Chris, bear in mind that coconut milk curries are supposed to have that thick film of oil. I'm not sure that it won't taste about the same without it, though. It'd certainly make me feel less guilty about the oil I'm pouring down my throat.