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About rarerollingobject

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    Sydney, Australia.

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  1. Dinner 2017 (Part 5)

    @chefmd, I'm so sorry - and best wishes for your travels, and your father. I myself am on the verge of some kind of breakdown for international travel + family reasons, having JUST returned from a hellish week to the wilds of British Columbia in Canada, where my brother in law has committed suicide, necessitating what has been a very upsetting trip. As a result of the stress, the jetlag, the grief, the shock and the general psychic distress of all combined, my dinners lately have basically consisted of things like this - a Rum and Rum and Rum and Rum and Raisin; Flor de Cana aged rum, Mount Gay Barbados rum, Sailor Jerry spiced rum, a rounding of treacly Pedro Ximenez, and giant, fat golden raisins that I've been macerating in rhum agricole for nearly 2 years. One day soon I'll cook again properly, as I struggle to find my new normal. Love and light to you all.
  2. Heading to SF - where to hit?

    Thanks for the recommendations, all (particularly @Shalmanese) - in a whirlwind three days in SF, ate at: El Farolito in the Mission - strawberry and pineapple aguas frescas and carnitas, al pastor, carne asada and chorizo tacos (and nachos for my friend in background): Dynamo Donuts - passionfruit and chocolate, and bacon, apple and maple: Mission Chinese - tiki pork belly, lamb dumplings, chicken fat and ginger fried rice, thrice cooked pork and Chongqing chicken wings. It was OK. Shalmanese is right, even hipster Chinese food is better in Sydney. Chez Panisse, for the most disappointing and overpriced meal I've had in years - I've always wanted to go there, but while the quality of the produce and the atmosphere was nice and all, I seriously feel like I cook more interesting food on a bog-standard Tuesday night. I would call this quality of cooking 'medium level wedding catering food.' AND it was all too salty. Bah. Brenda's French Soul Food - a GREAT recommendation. Hangtown Fry with a biscuit and hash, crawfish beignets, and pork belly with grits (and strawberry mimosas): Kazan sushi in the mission - the nigiri set was excellent: Excellent roasted crab and garlic butter noodles from Thanh Long: A strange dish I don't really understand - biscuits and gravy - from the Dipsea Cafe in Marin: And then, in a hat tip to the eG Baking threads, I lugged all my piping tips and food colours and lustre dusts and glitters to San Francisco to teach my friends' kids how to make my floral cupcakes - not a bad effort for kiddlios and a very jetlagged RRO: Then straight after SF, it was on to Golden, BC in Canada, where I didn't eat a single thing of interest or note!
  3. I might give these a go, I have a lot of rhubarb left over! One question; what's the quantity of millet to use? I notice it's in the directions but not the ingredients list. Thanks!
  4. The top view is a bit prettier:
  5. Got sad about my dropped lemon and elderflower tart, so woke up early and made a rhubarb upside down cake, glazed with strawberry syrup. At 4am. As you do.
  6. This WOULD have been a beautiful Meyer lemon and elderflower tart, had I not tripped over one of my three hooligan dogs while transporting it from the oven to the bench.
  7. Breakfast! 2017 (Part 2)

    The RRO breakfast of champions; oat porridge congee, cooked in chicken stock and dressed with green onion, white pepper, soy sauce, Lao Gan Ma black bean chili oil, crispy shallots, salted leek flower sauce and a dollop of duck fat. And some sour Japanese pickled honey plums as a chaser. And a fresh, homemade soy milk, not shown.
  8. NOW THAT'S WHAT I CALL A MONDAY OFFICE AFTERNOON TEA CAKE. (Triple layer pistachio, cardamom and rose cake, sandwiched between each layer with pistachio buttercream, yuzu syrup, freeze-dried mandarin segments and fresh raspberries and covered in dried pears, apples, pineapple and persimmon, edible watercoloured sugar paper, edible flowers and tempered white chocolate shards.)
  9. I have spent an inordinate amount of time this weekend dip-dyeing and dehydrating slices of fresh apples and pears, and watercolouring and gold dusting sheets and sheets of edible sugar wafer paper, to turn both into decorations for a four layer pistachio, cardamom and rose cake I'm baking. Origami leaves etc planned for the sugar paper. The results are pretty and everything, but I'm gonna have to explain to my first external work meeting tomorrow that despite the appearance of my hands, I have not, in fact, murdered a clown.
  10. Breakfast! 2017 (Part 2)

    Yes, I know I didn't actually cook it, but how good is Sydney as a city when even your bog-standard local suburban shopping centre food court has a Din Tai Fung, where a girl can get herself made-to-order crab roe xiao long bao, pork jiaoze in chili oil, Shanghainese siu mai with sticky rice, a crunchy deep fried chicken chop, and a big glass of fresh, warm soy milk...and finish it all by her hungry, hungover self?
  11. Unusual & unknown kitchen gadgets

    He's the same guy who did this knife business for me: https://forums.egullet.org/topic/153918-chinese-kitchenware/?do=findComment&comment=2086324 But then again, the man can tie a cherry stem with just his tongue, so his skills are diverse and highly impressive in general! https://m.facebook.com/kpritch515/posts/10155274840459122
  12. Unusual & unknown kitchen gadgets

    I have to share this with people who I know will appreciate it... About 18 months ago, I was telling a colleague at work that I really wanted a proper ‘tamper’ – a flat-bottomed implement with which to tamp down buttery crumbs to make cheesecake bases, or flatten Korean dough pancakes on the griddle, that kind of thing. A coffee tamper was too small, I felt, and the bottom of a glass or mug not quite fit for purpose. He insisted that he’d make me one. THAT WAS 18 MONTHS AGO. I've whinged to him a couple of times since then about how long he was taking, to which he'd simply say, "I'm still working on it." And I'd huff and puff and roll my eyes and bitch about how I "could've just bought one on eBay by now, for f***'s sake." Today, he presented me this, with this description of the process: “The handle is a family heirloom piece of wood I cut and polished from my grandpa’s 1930s bullet-making press. He’d made the press himself from an old farm tool belonging to HIS father, so the wood is definitely 1800s. At the base of the handle is an opal my father and I scavenged together when I was 7. I cut and honed it myself to use for this. It serves four purposes; it’s beautiful; it reminds me of your eye makeup; opal is your birth month’s gemstone, you know, because your birthday is in October; and it serves as a tactile guide for your fat little fingers so when you’re stamping out a cheesecake base or whatever, you know you’re holding the base in the same place each time so the pressure is consistent and the surface stays even. The tamper circle itself is aircraft-grade aluminium. I had to contact seven different places before I could find the right kind that I could buy in a small quantity. In the end, I had to deputise that bit to my dad, since he’s retired and has time to drive to these manufacturers during the day. That’s the only bit I didn’t do myself. The aluminium is nearly black in colour when you first buy it and you have to polish it. The top and bottom are polished to slightly different grades, a difference of 2/200ths, so that you can enjoy a different patination rate and it will age naturally as you use it, because I know you like that. It will show your finger tip marks and the stains from the butter and smudges from use, like a proper heirloom kitchen tool should. Without specialist machinery, you can only polish that aluminium with a fingertip wrapped in a rag, dipped in aluminium-cutting paste and going over it in circles and circles and circles, so that bit took me 2 months alone. I did it while I was watching TV and stuff. And then another three months of sanding the rim manually with diamond sandpaper so it was smooth. There is a SLIGHT bevel of the edge, half a millimetre or so – not enough so that the top side feels sharp, but enough to JUST see it with the naked eye so that as you’re standing over the cake base, you can visually sense where the outer edge is against the inside perimeter of the cake tin or whatever. Also, the handle itself is 9mm off centre from the circle – since you’re always going to be standing effectively BEHIND the tamper as you use it on the bench in front of you, if it’s not off centre slightly, you can’t know where the far edge exactly is. You could only visually know that if you were always standing directly vertically over the thing and it being perfectly perpendicular beneath you, and I’m pretty sure you can barely see over your boobs at the best of times. It IS a perfect circle, too. I made a guide of the circle out of a piece of wood first and then I used a pencil and a dremel tool I had to buy to mark the circle circumference. I thought I could use the same dremel tool to engrave the words, but then I realised I didn’t know how to engrave text, so I took a course. The words are one of the first things you said to me when we first met – you dropped a pithy quote in front of all these people at the pub, and then leaned back and laughed at your own wit and smugly said, “THAT’S SHAKESPEARE, BITCHES.” It made me laugh then and it still does, because it’s so you. The only thing I’m really unhappy with is the acrylic you can see at the base. I decided to use that because I was trying to waterproof the joint, because if water got in, it might ruin the wood and if the wood rots and breaks, the steel shaft underneath is very sharp and you might cut your hand. So that’s a bit of a mess. I’m sorry. I also had to make four entire versions of the whole thing before I thought it was good enough. I hope you like it.” SPEECHLESS.
  13. Heading to SF - where to hit?

    Thanks for this, @Shalmanese! I'll be in SF next month and this list is perfect.