Cookwithlove

I am new into bread and would like to hear from experienced barker the prons and cons of fresh yeast vs commercial yeast. I know fresh yeast is very tedious and time consuming wheras commercial yeast is convenient. Every eco-system has its own mircoorganism population and I always marvel and attracted by its distinct taste of european hard bread like somerset cider bread, rye, caraway & raisin bread, olive bread, walnut, pain de campagne and multiseed bread. I would like to know how to make fresh yeast? Thanks you

Congratulations great effort well done on your first attempt. What camera you used to take those sharp picture?

I am trying to help a friend create a recipe for Organic Mango Pudding which means I can't use gelatine(animal product). Look like I will have to puree fresh mango or buy ready made puree, the natural fruit is not sweet enough probable have to use organic brown sugar, London gold 35% cream(I need some advice here regarding abt organic whipped cream without using animal fat and the natural mango colour is not good enough) Thanks for sharing and take care!

Shinju I think our national Library here in Singapore have the book on miso recommended by you. Thanks anyway.

Hiroyuki san, any of bonvivant or others magazine on Japanese cooking by Japanese available for subscription that you come across? ← Subscription? I don't know of any at the moment. I'll post a link if I find one. ← You can subscribe to bon vivant "meru maga" (email magazine) from here. Click おとなのたまり場 ボンビバン メルマガ申込み located near the upper right corner, and a subscription window will appear. The problem is that you will need a Japanese friend to guide you through the subscription process. ← Thank Hiroyuki san, you right lost in the process. Anyway superb video learn alots in such a short space of time. Very educational always admire the rich Japanese culture!

Hiroyuki san, any of bonvivant or others magazine on Japanese cooking by Japanese available for subscription that you come across?

Thanks Uncle Dave for your prompt reply. It's in liquid form. I know this stuff is rather hard to get, probable from reputable and large meat supply company. Once smoked liquid is apply, the meat after BBQ the surface of the meat is shiny, aromatic, tasty and succulent inside. I did a check and its scientific name came out as Polycyclic Aromatic Hydrocarbons- pah. I need to double to make it very sure. Please correct if i am wrong.

Hi! I am new to smoke liquid. Upon probing by couple of friends that smoked liquid is used in BBq meat. Can anyone elightens me on this stuff, its scientific name and how does it help in the aroma of BBQ meat. I understand it's difficult to get(I know it's a control item)? Thanks in advance for sharing.

Hi, What are some of those authentic American food and the latest addition or creation from this great land of opportunity?

Tks shinju and others and apologise for this belated reply as I was away in my ancestor's home in hainan where i cross over to shanghai, sushou and Hangzhou where I sample an array of diverse cuisine. my interest and taste bug still incline to the Japanese version for its high standard. I read the excellent kaiseki cookbook by yoshihiro murata and will having a lengthy discussion abt its ingredients.

May I know how to use miso to marinate says a fish of how to concote a recipe for a miso vinaigrette for salad or rather how does miso enhances or compliment a dish(please correct if I am wrong)? Thanks

OLD FASHION OR ENGLISH FISH AND CHIP BATTER Anyone have a better recip than mine for english fish and chip?. 12 tbsp flour 1 tsp Bicarbonate of soda seasonging Mix well and gradually add beer depending upon how thick yoy want the batter to be. Thanks

Great effort! well done hope to see more photos.

Right information! Many thanks Baggy very kind of you for sharing.

I have a very vague knowledge about Italian cuisine and is limited to several dishes like spaghetti bolognaise, napolitana, alio Oglio, cabonara, some pasta, tiramisu and others. I certainly wish to increase repertoire of my Italian regional dishes and specialities of the different region of this vast, beautiful country with rich culture?

Whoops, my sincerest apologies for that milady. A CHOY!! Cookwithlove, unfortunately i had both hands full so i couldn't take any photos of the wrapping process. I made quite a few this time round so it may be a few weeks before make another batch. Will make sure to take some photos next time and resurrect this thread. Hopefully you'll still be interested? Dejah, love those links. ← Thanks! look forward to it.

Great minds think alike! Thanks guy for the input. I take into consideration natural products like White Asparagus, heart of palm and White mushroom. Also natural products like Beetroot, Asparagus, palm, mushroom must be pair with the right marination depends on how it tastes. I am against mock meat in any forms per se.

Hi, Since you post picture of the Loh Mei Fan, I have returned here often. I like how you wrapped it. Look like parcel, and let me be bold and ask if you could post pictures of the sequence how you wrap the Lor mei Fan for us to see? Thank.

I need some recommendation to substitute crab meat with a vegetarian look alike ingredient. Think of substitution I think of fat man! The last time I post for substitution for Tuna, he came up with beetroot which fit nicely to replace tuna, Thanks

Thank John and I value the points alonamoana made. Lots of them, myself include just to take grab some new techniques and ideas and incorporate some new idea whatever our intention. The central attention is Adria's foam technique depend entirely on a specific piece of equipment, the siphon. He recomends using the 0.5 litre isi gourmet whip which is versatile in executing both cold and hot(warm)sauce . my 2 cents...

I understand the following series of Elbulli books in english are; 1) Elbuli 1994-1997 2) Elbulli 1998-2002 and 3) Elbulli 2003- 2004 I wanted to buy to buy just one book and with lots of instructions and picturesexplaining a recipe and hence seeks your recommendation. Thanks n good days!

Excellent Weinoo suported with photo, what kind or type of rice u is this? Cookwithlove

I need some new ideas on hot garnish to accompany main c.ourse be it broiled/grilled/pan fried/baked fish/ beef of lamb? Thank you

Yesterday i had a good fish and chip. I do not know what fish they are using definitely not dory but a much better fish; succulent, moist and cook to the teeth. Golden brown probably clean oil and right temperature and the meat nice white probably soak or season in milk. I think is an old fashion english fish and chip batter form. what says you the professional....... your comment? my 2 cents Happy cooking!

Mediterranean food composed of Greece, Tunisia, Sicily, malta, crete, Balearic Island, sardinia, corsica............ I guese some more, please help to insert. As mediterranean food is still new to me, I very keen and eager to learn more on this type of food. I understand it is rich in colour and healthy. The common ingredients are olive oil, nuts, cheese, tuna, seafood, egg plant, pepper and others and the list goes on ........ I still do not know the particulars fish that the sea here is rich for, the unique products the famous chefs in this area, the culture and its people . my 2 cents