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About rarerollingobject

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    Sydney, Australia.

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  1. And my last name IRL is...Pritchett.
  2. Monday morning office cake. An 18 lemon cake - lemon and limoncello pound cake, impregnated with lemon syrup, doused in lemon glaze, and covered in candied lemon slices and crystallised lemon peel. Would you like some lemon with your lemon?
  3. No; it's like a crumble topping, with butter, flour, cinnamon and sugar and spread on a tray and baked until dry and rubbly. Though any topping-like preparation that suggests rubbing butter into flour, I just melt the butter and stir the dry ingredients in because it's quicker, and neither the texture nor the taste suffer ill effects.
  4. Made a cake last night..a four layer devil’s food chocolate cake, filled with thick salted butter caramel, coated in salted caramel buttercream, hazelnut praline with smoked salt, feuilletine, brown sugar crumb and edible pansies. And yes, it’s supposed to be roughly and thinly frosted like that, I figured there was more than enough sugar for my vulture colleagues to feed on as it is. I personally think it’s an abomination, but after I made that healthy pineapple and brown rice syrup ‘cakelet’ thing for the fitness and paleo blogger chick in my office last week, the chica whose birthday it is THIS week requested that I “put all the sugar that I took out of that cake into this one”. So I did.
  5. It might be because I (medically) have no sense of smell; I'm always looking for more intensity of flavour, perhaps to compensate. Lemon things never taste lemony enough to me; if a recipe says 1 tablespoon of ginger, I want 9 tablespoons, etc. Your instinct is probably the hallmark of a more nuanced cook; I just want more. MORE.
  6. Aha. No, that's not me - that's my colleague, the birthday girl. Imagine someone who looks the exact diametrical opposite - very, very short black spiky hair, skin pale as paper, masses of eyeliner, rotund in the all the wrong places - THAT'S me. Anyway, today's effort: because it's Monday and I bloody LOVE Mondays (not kidding, not sarcastic) - ginger and pear cupcakes. But not just any old ginger and pear cupcakes! These have a base of Fever Tree ginger beer (the gingeriest I've ever found) reduced to an intense syrup, chopped candied stem ginger, crystallised ginger, dried powdered ginger and grated fresh ginger. And roasted pear that I then pureed in pear nectar, a dash of Poire William eau de vie, and freeze-dried pear and mascarpone buttercream topped with candied pear wafers. I'm very into improving my baking to make ingredients/flavours (the ginger, the pear) taste the most OF themselves that I possibly can without being overwhelming, and layering them in texture and intensity so you hopefully go, "Wow, I have never tasted anything more pear-y. Even the last pear I ate was not as pear-y as this." (See also: that time I spent 2 days pureeing and reducing a whole watermelon, injecting fresh slices of another watermelon with the resulting watermelon reduction, and vacuum packing the lot overnight to produce a watermelon slice that SLAMMED YOU IN YOUR MOTHERFLIPPING FACE with watermelon.)
  7. Dinner 2017 (Part 6)

    This is dinner. Times 10. (The crackers, not the glasses of fino.) Sobrasada (raw, cured, spreadable chorizo) and brined cockles on Jatz crackers, a very cold glass of fino sherry on the side.
  8. Breakfast! 2017 (Part 2)

  9. Breakfast! 2017 (Part 2)

    Pretty common in China to eat fresh soft tofu with chili oil etc for breakfast. This isn't too far from that.
  10. Breakfast! 2017 (Part 2)

    Strange-flavour burrata for breakfast; a 12/10 mashup of Italy and Sichuan, with fresh burrata I bought direct from the makers in Marrickville. Burrata, if you're not familiar with it, is like a fresh mozzarella, but instead of being soft-solid curd on the inside, it's filled with fresh cream, that oozes lusciously forth when you cut it. It's not often sold in shops, because you need to get it fresh enough that the cheese carcass doesn't soak up the cream and ruin the prized pornographic gushing. With 'strange-flavour' dressing, the name for the classically fiery Sichuanese combination of nutty roasted sesame paste, Chinkiang black vinegar, toasted chilli oil, crushed raw garlic, green onion, soy sauce, fermented black beans, and green onion and sesame seeds. It's hot, it's salty, it's sour, it's nutty, and it's DELICIOUS against the cool, white, fatty creaminess of the burrata.
  11. For the alcohol, or the cakes? You realize I don't eat the cakes by myself, right?
  12. Because I’m hardcore, I did indeed get home from a cocktail event last night, catnap for a little, and then got up again at 4am, STILL QUITE DRUNK, to make a four layer pineapple and coconut chiffon cake, filled with homemade lemon curd, fresh blackberries, roasted pistachios, almond buttercream and a dehydrated pineapple flower crown. For a colleague’s birthday morning tea a mere few hours later. #drunkbaking
  13. Hey, I know Andy Bowdy!! And his new cafe is very near my house in Sydney; and he sells miniatures now: The Tony; cocoa nib cake, raspberry mousse, baked cheesecake, salted caramel, lemon jam, candied hazelnut, milk crumb: And the Rita; spiced ginger cake, passionfruit bavarois, coconut chew, caramelised pineapple, toasted coconut cream, candied pecan, ginger milk crumb:
  14. Dinner 2017 (Part 6)

    Host's note: this topic once again exceeded the ability of our servers to handle efficiently; the previous installment is here: Dinner 2017 (Part 5). Freezer-bowels digging meal - I had some Korean neuk gan sal beef. That's the intercostal strip of meat from between each beef rib, sometimes called the rib finger. It's incredibly tender and tastes unctuous without actually being fatty. It's a rare cut, very prized. Marinated it in soy, honey, mirin, black pepper and garlic and then stir fried it and ate it on top of Korean green tea buckwheat noodles (nokcha naengmyeon), with a dressing of wasabi, soy sauce and a drizzle of sesame oil, and topped with green onions and toasted sesame seeds.
  15. Dinner 2017 (Part 5)

    Thanks for your kind words, everyone. They mean a lot, more than you know. Anyway, after saying above that I'm totally out of the zone of cooking, I spent all yesterday...cooking. Mostly baking - savoury Suzhou-style pork belly mooncakes with hot water and lard pastry, and a gigantic strawberry, coconut meringue and mascarpone cake. You can see them over on the eG baking forum here And for dinner, I actually made some proper, non-alcohol food - baby squid, that I painstakingly gutted and scored, and a deeply fiery Malaysian sambal with roast prawn paste, chillis, garlic, ginger, candlenuts etc, that I made in a mortar and pestle and then stir fried with the squid. Not exactly an appealing food photo but nonetheless.