rarerollingobject

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About rarerollingobject

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    Sydney, Australia.

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  1. For my team at work; a gigantic raspberry-ripple pavlova; crushed Iced Vo-Vos (classic biscuit de Australiana) and freeze-dried raspberries sprinkled on top; whipped cream (with seven vanilla beans!), meringue kisses swirled with raspberry purée, and a wending line of fresh raspberries. Styled to itself look like a giant Iced Vo-Vo.
  2. Things I have baked today; GIGANTIC, 15 cm wide, highly indelicate chocolate chunk cookies (with beurre noisette and all that Valrhona, after 'curing' the cookie dough part in the fridge for 36 hours to deepen the sugars/caramelised toffee flavours and to better hydrate the flour for a more tender crumb). And their diametrical opposite baked good; delicate shattery lacey pecan florentines, sandwiched together with egg nog buttercream, redolent with fresh nutmeg and Vietnamese cinnamon, and a healthy slug of dark rum.
  3. Dinner 2017 (Part 2)

    Spent all afternoon making a gigantic batch of these beauties; crystal prawn dumplings a la @ladyandpups, with prawn, pork and ginger filling, tapioca and wheat starch skin, prawn brain mayonnaise, and a little lemon zest and chilli on top.
  4. Saw your octopus post.  what was the time / temp on it?

    1. rarerollingobject

      rarerollingobject

      I did 5 hours at 75 Celsius. Would probably go a little longer next time; they were good, but not velvet.

       

      Kate

  5. I had six apples to use up and not enough going on in my life, so I made a giant apple rose tart for breakfast this morning. Shortcrust pastry base made with orange juice and zest, blind baked, brushed in apricot jam and then with slices of apple fanned out over in. Dusted in ginger, sugar and baked, glazed with stem ginger syrup and more apricot jam and eaten warm. Them apples; you would like them.
  6. Breakfast! 2017 (Part 1)

    I had six apples to use up and not enough going on in my life, so I made a giant apple rose tart for breakfast this morning. Shortcrust pastry base made with orange juice and zest, blind baked, brushed in apricot jam and then with slices of apple fanned out over in. Dusted in ginger, sugar and baked, glazed with stem ginger syrup and more apricot jam and eaten warm. Them apples; you would like them.
  7. Dinner 2017 (Part 2)

    I don't know what possessed me to make these on a 42 degree day, given the amount of time they require you to stand over a giant wok of steaming water, but these are a banh beo/banh bot loc mashup; Vietnamese tapioca starch dumplings, with spicy minced pork and prawns, shallot oil, chilli/garlic/fish sauce and lime to dress, and deep fried crispy shallots. They look like nothing once cooked, since the tapioca starch cooks to completely translucent, but you turn them over on themselves with a spoon, make sure you get all the garnishes on, and it's down the hatch in one happy mouthful.
  8. More office baking; milk chocolate and Frangelico mousse tart with gold chocolate shards on top and a base packed with popping candy; @FrogPrincesse's ginger, butter and aged rum (30 year old rum!) tart.
  9. Breakfast! 2017 (Part 1)

    Bruce, we're a hivemind; I like to have my main meal of the day on Sundays at breakfast mostly just because it gives me a chance to rummage gleefully in my fridge, see what wonders I can find, and set about happily constructing a cooking project out of them. Today, I had these beautiful baby king oyster mushrooms to use up, along with a handful of thinly-sliced wagyu beef, and some cooked rice. So I made Japanese curry beef fried rice a la @ladyandpups, with crispy garlic and ginger and a deeply-browned onion, Korean curry powder, Japanese curry roux blocks melted in, a pinch of dash granules, a lot of black pepper, a hit of cocoa powder to mysterious things up, and a nice slick of melty butter on top. Needed an egg on top, but my ova are ovah. Along with some warm fresh soy milk and some cold blanched sesame spinach, I’m ready for my day and fighting fat. Fit. No, fat.
  10. Dinner 2017 (Part 2)

    Why? It's more or less like scrambled egg.
  11. Dinner 2017 (Part 2)

    炒牛奶, stir-fried milk with prawns, prawn roe, flying fish roe and crispy yu tiao doughnuts. Hong Kong comfort food is the best.
  12. I say colleagues, but I actually bake for the team I manage as a form of enslavement! To become one of them, all I want is your soul, your every waking moment, every ounce of energy and every flicker of the fire in your belly that you have, every shred of effort and endeavour and moral fibre and momentum...and for our every meeting to last no more than 15 minutes max, because talking about work is not work.
  13. Others things I make for my colleagues; an enormous trifle, with two layers of pistachio and marzipan gateaux, raspberry curd and raspberry coulis, creme diplomat (creme patissier folded into softly-whipped cream), jelly I made myself with 3kg of raspberries, caramelised pistachio praline and edible silver leaf.
  14. Dinner 2017 (Part 1)

    BRUCE!!
  15. Dinner 2017 (Part 1)

    Mille feuille nabe; layers and layers of cabbage, thinly-sliced pork belly, cavolo nero leaves, thinly-sliced beef, and enoki mushrooms. You drizzle it all in stock, sake or soju and sesame oil and simmer it till cooked. Mille feuille nabe.