rarerollingobject

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About rarerollingobject

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    Sydney, Australia.

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  1. Dinner 2016 (Part 9)

    Oh, I didn't think you doubted me, I was just surprised as I'd found them pretty ubiquitous in China. But yes, there's no better way to spend a Saturday than up your elbows in pork fat!
  2. Dinner 2016 (Part 9)

    Must be a very Jiangsu regional thing, @liuzhou; I ate about a billion of these in Shanghai, and they're the only kind of mooncakes I saw in Suzhou, I didn't see any Cantonese ones.. https://www.google.com.au/search?q=苏式鲜肉月饼&client=safari&hl=en-au&prmd=ivn&source=lnms&tbm=isch&sa=X&ved=0ahUKEwi0g8f_36fPAhUQtJQKHd4HD38Q_AUIBygB&biw=375&bih=559
  3. Dinner 2016 (Part 9)

    @Anna N, most su-style mooncakes traditionally have some kind of red stamp on top, usually just the logo of the bakery. Here's one from the bakery next to my office:
  4. Dinner 2016 (Part 9)

    Exquisite as ever, @dcarch. Here's what I ended up making today; mooncakes. Suzhou-style, savoury, with a pork, white pepper and ginger filling and flaky, buttery pork lard pastry. You have to make two kinds of dough, a water dough and a lard dough, but it's much easier than European puff pastry and much tastier, too.
  5. Breakfast! 2016 (Part 2)

    Um, invite your good friend RRO to jump a plane to the GC and come help you eat them? But seriously, I'd do some combination of classic chilli/black pepper/white pepper. Maybe a few of each kind, if it's manageable. I've made this white pepper crab recipe before and it was sooooo delicious. I did have scallop sauce in my pantry, but if you don't, I don't think it'd suffer too much. A splash of fish sauce is a good substitute. http://themeatmen.sg/recipe-chili-and-white-pepper-butter-crab/ Other than that - at that scale? Roast em or get a clean kettle drum and boil.
  6. Breakfast! 2016 (Part 2)

    Sunday breakfast of champions; chao tom, Vietnamese sugarcane prawns. You make a paste of the prawns, garlic, white pepper and egg white and then shape it around fresh sugarcane sticks and steam them briefly to set and then crisp them to brown in a pan. Eaten with banh hoi steamed rice noodle mats, little crispy spring rolls I made out of some of the prawn paste and the banh hoi, lettuce, mint, coriander, shallot oil and nuoc cham dipping sauce. Good for what ails ye.
  7. Dinner 2016 (Part 8)

    Oshizushi (pressed sushi)
  8. Breakfast! 2016 (Part 2)

    Thick slices of brioche, soaked in eggs and raw milk and yuzu syrup, cooked till crisp in clarified butter and then topped with matcha crumble, mascarpone cut with a little whipped white chocolate ganache and more yuzu, freeze dried raspberries, mint and passionfruit curd and freeze dried mandarin segments on the side.
  9. Breakfast! 2016 (Part 2)

    Pretty before, less pretty but more delicious after; apple puff pastry roses. It's just slices of macerated apple, wound through puff pastry cups. Baked with innards of apricot jam and cinnamon/clove/nutmeg/chilli and ground rose petal sugar.
  10. Breakfast! 2016 (Part 2)

    I've been feeling like I've lost my cooking mojo of late. So I woke up this morning and decided that the best way to truly feel like I'm getting back on my feet was to cook an unnecessarily complicated dinner-breakfast; highly-marbled wagyu, that I par froze, sliced thinly and rolled around enoki mushrooms, blanched asparagus and green onions, pan fried in a reduced glaze of sake, mirin, soy and sugar, on rice, with crispy lotus chips, ohitashi spinach (ground toasted sesame seeds, sesame oil, mirin and soy) and a couple kinds of homemade Japanese pickles (cucumber, ginger and sour plum fermented in honey.)
  11. I did miss it, sorry! The roses are roses, the orange-y one was meant to be a chrysanthemum, the pink puffy one was a "I don't know, I'll just play with the shapes I can make with this piping tip" flower, and the small pinky yellow ones with leaves were MEANT to be mini tulips, but came out a bit messily so I could pretend they're either lantana, or yes, a Desert Pea.
  12. It's just buttercream (but butter only, no Crisco sold in Australia). Couple techniques to the colouring: 1. On the white rose with pink tip - use a long skewer dipped in food colouring to paint a line of pink along the seam of the piping bag, fill the bag with white buttercream, and voila 2. On the purple with pinky orange edge - used a skinny palette knife to smear a line of pinky orange buttercream along the seam of the piping bag, fill the rest with purple 3. On the pink flowers with yellow centres - for that one, I smeared an even rectangle of fuchsia frosting over a sheet of cling film, and then set a thick line of yellow down the centre of the rectangle. Then, you use the cling film to wrap it into a sausage, folding each edge of the pink over the yellow. Twist the ends of the cling film, snip off one end, and put the whole thing (still film-wrapped) into the piping bag so that the buttercream squeezes through the tip like that.
  13. Interesting. I did actually try it both ways - sprinkling the pistachios, cocoa and freeze-dried raspberry on the meringues before and after cooking - and the pistachio and cocoa held up just fine during the bake, but the raspberries came out shrivelled and overly dark. So I re-made the raspberry batch and sprinkled them on after cooking and they held just fine. I can see how the bake would liven up spices like cinnamon though..I might try that, thanks for the idea!
  14. More infernal cupcakes. I do believe I definitively now have the cupcake-piping urge out of my system for awhile.