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About rarerollingobject

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    Sydney, Australia.

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  1. Dinner 2016 (Part 6)

    Dak gangjeong, or Korean crispy popcorn chicken in a sweet soy sauce and garlic glaze. Not shown: a huge salad.
  2. Dinner 2016 (Part 6)

    Yukhoe, Korean beef tartare; beef, sesame oil, honey, maesil sour plum syrup, soy sauce, black pepper, octopus, nashi pear, black sesame seeds, gochugaru chilli flakes, crispy deep-fried garlic chips, spring onion and a duck egg yolk.
  3. Dinner 2016 (Part 6)

    The entirety of my dinner..a s'mores parfait, with gingersnap crumbs at the bottom, a layer of that very interesting Heston Blumenthal chocolate-and-water mousse recipe, and Italian meringue on top, lightly blowtorched. #cleaneating
  4. Breakfast! 2016 (Part 2)

    Morcilla, duck egg, crispy duck fat potatoes.
  5. Breakfast! 2016 (Part 2)

    Kimchi jeon, or crispy Korean pancakes with chopped kimchi, prawns and a dipping sauce of soy, apple vinegar, sesame oil and sesame seeds.
  6. Breakfast! 2016 (Part 2)

    They were gloopy, but I just sliced fast with my wide Chinese cleaver that I'd dipped in boiling water and dried, and turned the halves on their backs quickly and it worked OK. Maybe un-minty dental floss would work too or fine wire, the way you slice soft cheeses and things.
  7. Breakfast! 2016 (Part 2)

    I might be sick, but I'm not too sick to experiment with brûléeing soft boiled eggs for breakfast; a perfect onsen tamago egg, sprinkled with smoked salt and a tiny pinch of white sugar, hit with a blowtorch for a few seconds. Warm and smoky and toasty and molten eggy, with slight tones of salty caramel.
  8. Yes, my blurry video kind of skipped over that bit - you take them out of the oil and let them cool on an upside down bowl or similarly-curved thing and as they cool, they harden into that curved shape, like a flower. I didn't have a sufficiently small bowl, so I improvised with some wadded up balls of aluminium foil.
  9. Lately, I've become obsessed with learning to make Thai dok jok, or lotus blossom cookies. You need this brass mold, which I ordered from Thailand, and lime stone paste, or calcium hydroxide, which makes the cookies extra crispy and basically physically unable to ever go soggy. From there it's just whipping up a batter of rice and tapioca flours, sugar, coconut milk, egg and water and doing the dok jok jiggle. Aren't they pretty?. Dok jok. Here's a video of me making them: link
  10. Breakfast! 2016 (Part 2)

    A pre-breakfast breakfast, for when your friend wants to meet up for brunch, but you're up at the crack of dawn anyway and can't wait that long to eat without getting severely hangry (I'm like a toddler-senior citizen nightmare hybrid). I found these beautiful wild enoki mushrooms in a Korean grocer yesterday. Most enoki are snow white because they've been commercially cultivated away from light to make them longer and more delicate. Wild enoki are chestnut brown, stumpier, and come in wonderful other-worldly clumps, like a thousand bristling nipples. Cooked with sweet white saikyo miso, a mix of dried porcini, chanterelles and wood ear mushrooms, mirin, sake, soy sauce and butter. On toast, and sprinkled with chilli flakes, thyme and gorgonzola cheese.
  11. Dinner 2016 (Part 6)

    No pretty way to take a photo of this; but since last night was the Australian federal election, which is like Super Bowl night for election nerds, I made nachos..but with crispy fried pork wontons instead of chips, Korean chilli sauce (gochujang) mixed with sour cream, honey, rice vinegar and kimchi juice, wasabi sour cream and a salsa of kimchi, tomato and spring onion. And lots of melted cheddar and mozzarella cheese. And a VERY optimistic dog in the background there.
  12. Dinner 2016 (Part 5)

    Two observations on the carbonated kimchi: old kimchi gets fizzy anyway. I have a couple of jars in my fridge of various ages, one nearly 2 years old - and it's fizzy. I love it, and kimchi aficionados crave the fizz; it's a very desirable quality that people specifically age kimchi to achieve. The carbonation practice may be a way of speeding that up, to get the coveted fizz - take new kimchi and make it old again! If so, great idea, @zend, love your work and may try it myself. Secondly, pureed liquid kimchi would be a great addition to a Bloody Mary if you ask me!
  13. Dinner 2016 (Part 5)

    Incidentally, I've always cooked with the theory that sauces (curry, bolognese, etc) aren't ready UNTIL the fat separates from the sauce; that's the telltale sign that it's ready, no matter what the kitchen timer says.
  14. Dinner 2016 (Part 5)

    Yes, the fish balls are already cooked with the frying, so it's a long cook time purely for the sake of the sauce. But I liked how the fish (actually cuttlefish) balls became fat and swollen and engorged with the sauce flavour, so I think that's the benefit of the long simmer time as far as the balls themselves are concerned.
  15. Dinner 2016 (Part 5)

    Another winner recipe from ladyandpups.com; Hong Kong curry fish balls. Fried till crisp and then simmered for an hour in red and yellow curry pastes, coconut milk, lemongrass, darkly browned shallots, kaffir lime leaves and palm sugar. On noodles. With bok choy greens on the side.