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Cookwithlove

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  1. Cookwithlove

    Resume

    Thanks guys for the input.
  2. Fellow chefs, I need some pointers or sample on the proper and neat looking resume of a trained professional chefs undergoing many hours of laborious trainning in the kitchen for years? Happy cooking!
  3. You are what you eat is the common motto. My little knowledge of organic foods are they must be organically or naturally grown with: * No artificial coloring * No preservative * No pesticides * No chemical * No chemical fertilizers * No genetic modification and no radiation treatment Known is one thing but how to prepare and some creation is another thing altogether. For this we have to ask those organic food lovers to share their input? May all be healthy, Alex
  4. Thanks indeed Hiroyuki for updating me, will certainly keep up posted if I can come up with any. Thanks for all the great works and efforts you put here. Honestly I learned alot.
  5. Hi, Recently I have been obsessed with the Oshizushi box which I learned the name from Suzysushi ,although I used it many times in the course of my career. Althought I wish to specialise in only one type of cuisine unfortunately our competitive climate here does not allow one to or else you cannot survive. Coming back to the Oshizushi box, I am toying to use it to prepare a mille-feuille of vegetable incorporating Japanese technique. This spring to my mind, seeking Hiroyuki san help for some ideas on the creative use of the Oshizushi box, unique vegetables and other stuff popular in Japan. Let saddhu the Japanese for their high creative standard of cuisine which many of us emulate and held in high regards. Let's share our knowledge for all the more we know we are living in an impermanent world. Be grateful to all.
  6. Oh, you mean an oshizushi box. That's also sold at Asian grocery stores or online. http://www.sushilinks.com/oshizushi.html ← Suzysushi thanks you very much. What a relieved! yes it's a Oshizushi box. I have been using it for many years now but really didn't know the name. Yes, Indeed I learned a new word from you.
  7. Thanks Prasantrin & suzysushi for your input. It's like a wooden box where both bottom and top can be remove to press the layer stuuff to flatten it. I am still searching for its name or anyone can briefly tell me the procedure on how to upload the picture here. I did before unfortunately forgotten. Thanks anyway.
  8. Hi, I need some advice and ideas on how to use a Japanese gadet(use for making sushi) to prepare a , "Mille- Feuille of vegetable here is the link:http://www.floconsdesel.com/galeriefds01plat01.htm. The gadget that I am talking about(picture is attached. Hope I am successful in uploading the picture) Hope you tell me the name of this gadget.
  9. Dave, thanks for the picture. I'm simply curious! guese the photo has been taken with a sharp close up len. I think he uses a small tin mould 15 by 7cm and wonder how he keep the slice vegetable flat and straight?.
  10. No idea what it is? It's a cantonese dessert? ← I'm fairly certain it's Cantonese (or at least Southern Chinese). It's normally served cold (again, it's refreshing) and other than the previously mentioned longans (did I mention they were dried?), there's lychees, seaweed slices, chestnuts, pearl barlies and uhh...I don't remeber the rest. According to what I found online, its Chinese characters are ← 清补涼. literally means "Cooling & Refreshing" in chinese. Here in Singapore we have a similiar version in hokkien dialect known as "清汤 literally means clear soup(dessert) First boil the dry longan with water. After a while light brown color emerge and add the following Pong Tai Hai(is cantonese translation for an olive seed after soaking in water a jelly-like substance appear(unfortunately I forgot the english name, will check it out), sago(small, after cooking), lotus seed(Tin or fresh up to you)and pearl barley my 2 cents...
  11. Hi, Morning HK Dave, thanks for your input. Here is a link with picture of mille-feuille of vegetable by a french chef that set- off my curiosity to find out more abt this particular dish. After sseing the picture, can you tell me what the white stuff is?... look like white radish or maybe I am wrong.....?http://www.straitstimes.com/Free/Story/BgSty_238488_1.htmlhttp://www.straitstimes.com/Free/Story/BgSty_238488_1.html
  12. Thanks for the recipe. Certainly will try it out and feedback 2 u ASAP.
  13. Hi, I wish to learn how to make a "mille-feuille of Vegetables" , your guidance please? Thanks you very much
  14. Hi Dougal, Good morning and greeting to you from Singapore. Thanks for your passion and precious time taken by you in educating me on healthy bread, a basic food in our diet first to eat in the morning so it has to be healthy and economical. With the current financial turmoil and the drastic price increases in today's highly impermance world. Food vendor increases their price randomly without regard for the man in the street. Sourdough is one of my favourite bread. Perhaps you teach me how to make wild yeast and I am also on the look-out looking for a reliable oven for kneading bread as well as fo pizza and cooking and a wok table for bread, any suggestion? Thanks you very much
  15. Hi Andiesenji, Thanks for sharing the recipe. What is the othe name for Teff. Names known in other nationality? ←
  16. Hi Dejah, Sorry for it beltated reply. Yes! Yes, I am looking for recipe on almond and walnut cream dessert. Alex
  17. Good morning, Could bread lover or enthusiast point me to the variety of breads regardless of nationality that you know of? A few types I knew of are Turkey bread, ciabatta, forcassia and that is about all.... those that are free off improver, enhancer and others raising agent but using olive oil. Thanks you and hope to hear and learn from you. Take care and cheers!
  18. Could someone enlightens me the history behind these 2 Italian eggplant creation namely "Egg Plant Parmigiana", and "Gefuellte Auberginen"? Ringraziarla molto Alex
  19. Thanks you very much Theresea
  20. Could anyone keep me abreast of Alain Passard's latest development , whether he publish any latest book on his new love, "Vegetable"? merci
  21. Dear fellow master bakers, Could fellow practitioners enlighten me on the different variation of dought and for which type of pie/cake/pastry/;dessert dought like pate a foncer, pate brisee, pate sucree, pate sable and others? Thanks you very much
  22. Hi, I would like to understand more about infused oil. I heard about so many type of infused oil. How do you make them, appropriate occasion to use and ideally what temperature to store them. Thanks you very much
  23. Totally disagree with this. Hotness comes from black or white peppercorns and not hot bean sauce, according to the dozen or so cookbooks I checked. ← Chefs rcipe differs between one another. I don't use white peppercorn in my recipe and therefore my spicyness comes from the hot beans sauce. It has to blend well with the black vineager. I have used this recipe countless times and they like it. The degree of spicyness differs between red chill, chilli padi, black peppercorn, white peppercorn and so is sourness between lemon juice, tamarind, tamarind skin, thai lemon and small or large lime are different. Cookbook provide a very good guide and wealth of information and ideas to me and most of the times when I get a recipe from book or colleagues I test it. Once I colleague give me a recipe which I take for granted and 2 hours before I cook a meal for dinner, I found the taste in the sauce funny, immediately I throw it away and try a new recipe and in the end they were very happy with the meal I cooked for them.My advice test any recipe before using For sharing.... my 2 cents.
  24. Cantonese people those from Hong kong that I knew used to cook 糖水 sugar water as a kind of in between meal in the afternoonas light snack. Guese we have to trace history their original 糖水were? Philip mentioned creamy walnut (heata lao)I am looking for that recipe and creamy almond cream to try it out......
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