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rarerollingobject

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About rarerollingobject

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    Sydney, Australia.

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  1. I've been trying to enrol there and can't get anyone to respond at all - please let me know if you succeed!
  2. I'm so dedicated to office baking, I keep my own marble cake stand here!
  3. How’s that for a Monday morning office cake; layers of pistachio dacquoise/meringue, white chocolate mousse, yuzu curd, and thick, fudgy pistachio ganache. Decorated with pistachio and smoked salt praline, cornflowers, and gold leaf. And because last week a whole bunch of office punters complained that they missed out on cake...I made two of them.
  4. Finger injury notwithstanding, another stellar office baking effort, if I do say so myself; sponge cake, into which a crunchy, pillowy layer of meringue is directly baked, then filled with 8-yolk lemon curd, whipped cream, and another sponge meringue cake layer.
  5. Lunch! What'd ya have? (2017)

    Saturday morning trip to Sydney Fish Market = epic sashimi/ kaisen don. Tuna, tuna belly, scallops and uni.
  6. And round 2; vanilla bean cupcakes, with fresh pear baked into the mix, the centers cored out and filled with pear caramel, feuilletine and pistachio praline, topped with that roasted and reduced pear buttercream, and decorated with a candied pear wafer. But the impressive part of all that is that even despite losing a significant portion of my fingertip to the mandoline when slicing the pears and bleeding non stop for five hours and eventually requiring proper medical attention, I still managed to get my eyeliner on more or less straight the next day, bloodied stump notwithstanding. This is my bandaged mandoline stump. Is a serious mandoline injury the sign of a TRUE eGulleter?
  7. More experiments in flavour layering; a cake involving 28 pears. Spiced pear layer cake, filled with pear curd and a caramel made out of reduced pear juice (the juice I squeezed out of the pears I shredded for the cake layers), cream and butter, and frosted with roasted pear and mascarpone buttercream. And then I poached pears in pear nectar and swirled that through the buttercream, and decorated the frosted cake with candied pear wafers (dipped paper-thin slices of whole pear in sugar and dehydrated until they’re toffee). And also pistachio praline in the filling (no pears in that.) Office people were very happy.
  8. I always have a lot of left over egg shells from all my baking, so I've started experimenting with things I can turn them into; first, I painted their insides dusty rose pink and amethyst, and gold/copper leafed their outsides. I figure I can use them as some kind of cake decoration. And part 2 of said experiments; cutting a small hole in the bottom of an egg, draining the yolk and white and washing it out, letting it dry completely for a few days; piping the shell full with liquid praline, sealing the hole, letting it set and painting the egg gold. Ergo, sum; gilded praline hard-boiled eggs.
  9. Made a similar version of this not long ago, but improved the flavours this time; Monday office cake; a three layer pistachio and Cara Cara orange dacquoise, filled with blackberry curd, crystallised pistachios, freeze-dried pineapple and almond mascarpone meringue cream, topped with dehydrated pineapple flowers brushed in yuzu syrup.
  10. Made a similar version of this not long ago, but improved the flavours this time; Monday office cake; a three layer pistachio and Cara Cara orange dacquoise, filled with blackberry curd, crystallised pistachios, freeze-dried pineapple and almond mascarpone meringue cream, topped with dehydrated pineapple flowers brushed in yuzu syrup.
  11. Frosted pistachio experiments, for a cake I'm making for work tomorrow. All flavours involve first crystallizing the roasted pistachios in melted sugar and water, but the flavours I've made today include: * Cardamom, white pepper and fleur de sel * Freeze-dried apricot powder and Murray River soft pink salt flakes * Orange blossom water, star anise, sea salt and a dash of espelette pepper * Sichuan pepper, freeze-dried strawberry powder and crushed black salt * Melted down pralines de roses from Lyon, almond kernel extract and fleur de sel * Kaffir lime leaf, lemongrass, ground dried Kashmiri chilli and crystallised, dried fish sauce granules for the salt (that I made myself by drying fish sauce in the sun and waiting for the neighbours to complain about the smell) And my personal favourite - cinnamon, ginger, cubeb pepper and smoked salt.
  12. Dinner 2017 (Part 6)

    Totally doable and delicious with oxtail too, @JohnT. In Korean, that's called gori jjim.
  13. Dinner 2017 (Part 6)

    Sometimes ugly food is the best food; galbi jjim, Korean beef short ribs, braised for 5 hours in honey, pear juice, soy, soju, mirin, black pepper and garlic. Soooo meltingly soft and a total umami bomb. With mini king oyster mushrooms, and chunks of carrot and daikon that I specifically commissioned my bf to shape into perfect rounded golf balls for me, by commanding him to hone the sharp edges of each chunk with a vegetable peeler. If you didn't know that trick, that's the secret of a non-cloudy braise and keeping vegetables in stews largely intact, btw; because a long cook will break down the edges of the veggies into a pulp that clouds a stew. The Koreans and Japanese hone their vegetable edges for exactly this reason.
  14. Breakfast! 2017 (Part 2)

    Getting back in my cooking groove, could not be happier; Sunday breakfast - haemul pajeon, crispy Korean green onion, squid and oyster pancakes. Scallop kimchi on the side.
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