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rarerollingobject

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    Sydney, Australia.

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  1. Breakfast! 2018

    Hangover breakfast of champions; akami (lean tuna), chutoro (fatty tuna), scallop and squid sashimi kaisendon, with sushi rice, uni-flavored soy and seasoned nori toasted in sesame oil.
  2. Lunch! What'd ya have? (2018)

    I do reuse them actually; I put them in a jar and add salt and some of the chilli seeds I’d removed in prep and other seasonings and smoking hot oil and then it’s chilli oil condiment for weeks.
  3. Grocery Shopping

    Yeah, I use them all the time! Microwave on one side for 50 seconds to a minute, flip it over and repeat. You'll see them puff up through the door and stop it if starts to sizzle.
  4. Lunch! What'd ya have? (2018)

    La zi ji, Sichuanese dry-fried chicken. It’s intense. And my new best friend (an 80yr old grocer I met in Chinatown) gave me some very high grade red AND green Sichuan peppercorns and the green is so different; very sharp and floral and not at all musky or smoky like the red peppercorns. I also removed the chicken skin and chopped it and fried it separately, so there were lots of crispy, fatty little golden nuggets of skin to ferret out with your chopsticks from the chilli deathpile.
  5. Breakfast! 2018

    Easter Sunday breakfast in this household; homemade lup cheong (Chinese pork belly, rock sugar and rose wine dried sausages) steamed with rice and drizzled with dark soy sauce and shallot oil; zombie coffee.
  6. Breakfast! 2018

    红油抄手 - Sichuan pork and ginger jiaozi with a red chilli oil/Zhenjiang black vinegar/salted black bean and Sichuan pepper sauce.
  7. Chinese pineapple jam, for pineapple tarts in lard pastry; fresh pineapple cooked down with sugar, cinnamon, star anise and white pepper. I don’t cook it down as much as is traditional; I like it a bit zingier and fresher than you’d get in a normal Chinese pineapple tart.
  8. One of my favourite things about rhubarb is also one of my least favourite things about rhubarb; geometry. The beginnings of rhubarb upside down cake.
  9. Breakfast! 2018

    Vietnamese for breakfast; banh cuon (fresh rice paper rolls with minced pork and woodear mushroom, a bitch to make but worth it); banh hoi rice vermicelli; nem nuong lemongrass pork, which I grilled on sticks made from pineapple core and brushed with honey while grilling; lettuce and mint.
  10. Moscato and vanilla bean cupcakes (involving a whole bottle of moscato! Simmered down to an intense syrup so you can really taste it) with dried edible candy stripe rose petals, fuchsias and violas.
  11. Breakfast! 2018

    Roti paratha with egg, cheese, seeni sambol (a Sri Lankan onion chutney), green chilli and coriander.
  12. Possibly one of the most rustic-looking things I’ve ever made, but also one of the most delicious; dark muscovado brown sugar pavlova, ginger mascarpone cream, almond and cashew praline toffee, and figs. Lots of figs.
  13. Breakfast! 2018

    I’m at work by 6am most days; breakfast for me is generally a protein shake, a coffee and regret.
  14. Breakfast! 2018

    Seville orange and olive oil tortas de aceite, with whipped vanilla yoghurt lightened with orange blossom water and sweetened with orange blossom honey, bergamot orange zest and cornflowers.
  15. I made a pistachio layer cake, filled between each layer with mandarin curd, pistachios candied in yuzu syrup and crushed, and then iced with mandarin French buttercream frosting. Decorations will be freeze-dried mandarin segments and canded baby clementines. And then I made a cupcake version of the same, for the inevitable whingers at work who'll miss out on the main cake. But note to self; shutting your freshly-made cupcakes in the laundry so your dogs can’t get at them for the hour you’re out of the house isn’t very effective if you accidentally lock a dog in the laundry with them while you’re at it. She ate them all, cupcake liners included.
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