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Posts posted by rarerollingobject

  1. Galbi kimbap for breakfast; I had some beautiful boneless wagyu beef short ribs, that I marinated in soy sauce, garlic, honey, crushed Nashi pear, black pepper and sesame oil and grilled.


    Rolled up in toasted seaweed with kimchi rice, shredded cucumber and green onion, and old fermented kimchi; brushed in sesame oil and sprinkled with sesame seeds.


    Galbi kimbap.






    • Like 8
  2. 20 minutes ago, heidih said:

    more info on "cripy pumpkin chips" please


    Just shaved strips of pumpkin flesh with a Y shaped vegetable peeler and dropped them into the sizzling butter (the same butter I later browned for the sauce) until the edges took on some colour; drained on paper towels and sprinkled with salt. They crisped up as they cooled. :) 

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  3. Dinner for breakfast, aka trying to do all your carbs in the morning; pumpkin and buffalo ricotta ravioli, browned butter, crispy sage, pistachios, guanciale, pecorino and crispy pumpkin chips. 




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  4. I made my friend's 40th birthday cake;  the bottom tier is four layers of vanilla cake with vanilla buttercream, feuilletine crispy toffee flakes, salted caramel and crushed, crunchy hazelnut praline with smoked salt; top tier is four layers of chocolate cake with dark chocolate ganache, chocolate buttercream, and crunchy Callebeaut chocolate pearls.


    Decorated with fresh and sugar roses, jonquils and Australian gumnut foliage, and we ate it by Sydney Harbour with champagne and lots of laughter. She was pretty happy. ☺️


    (And I was so happy to see her so happy, but almost as happy again when after I made sure that every kitchen and waitstaff got a slice, the head chef came out to say it was the best cake he'd ever tasted and what was the name of my cake company..haha! 😭)







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  5. The next instalment in my occasional series of “incorporating utterly superfluous tumbling blocks in food”: Personal Shepherd’s Pie for my boyfriend (I’m not a fan of it myself, but he loves it, so I make it just for him). With tiles of potato, sweet potato and squash.


    Will shut him up for days, this will.



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  6. A mega chocolate cake for my chocolate-loving staffmember’s birthday; four layers of dark chocolate cake, Valrhona 64% Manjari buttercream, freeze dried raspberries, chocolate crumbs, double chunk fudge brownie layer, dark chocolate ganache, feuilletine crispy toffee flakes, repeat all that, topped with chocolate roses, bitter chocolate macarons, more chocolate crumb and raspberries brushed in gold leaf.


    I thought about frosting the outside but I think all that is quite enough and I quite like the rough-hewn chocolate concrete look anyway.



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  7. A giant dragonboat cake!


    About six months ago, which was two months into my new workplace, a lady at work clocked the fanciness of my weekly office cakes, cornered me while I was distracted, and asked me if I’d make a dragonboat cake as the centre piece of her dragonboat club fundraising stall. I kind of shrugged and said, “Yeah, OK....” and promptly forgot about it for 5 months and 3 weeks, and here we are.


    I consider myself a pretty proficient baker, but I have never in my life, not even once, used fondant..so I thought I’d start with something simple, like a giant white chocolate mud cake with freeze dried raspberry buttercream, dark chocolate ganache, a ton of fondant, a sugar paste dragon head, two styrofoam boat tips, two pieces of wooden dowel, gold luster dust, copper dust, rose spirit alcohol, the biggest cake board you’ve ever seen, hundreds of feathers cut out of marshmallow fondant, an entire tub of piping gel, and a whooooooole lot of swearing.


    (My favourite detail is the drum, that I stamped with my Hong Kong heirloom moon cake mold and dusted in edible copper.)











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  8. I personally have never really seen the appeal of carrot cake - too suspiciously healthy-adjacent for my cake tastes, I think - but it is my Work Husband’s favourite, so I made the Momofuku carrot cake; layers of spiced carrot cake, liquid cheesecake, graham cracker buttercream, and white chocolate-coated shortbread crumble between every layer and on top.

    And because I really can’t help myself gussying things up, even though it's definitely not part of the original recipe; carrot strips, steeped in lemon syrup to soften and then twisted into roses.


    Home Husband got to lick the beaters and scavenge some leftover sugared carrot scraps, at least. :P




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  9. 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.



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  10. 1 hour ago, Okanagancook said:


    chillis are pretty cheap



    1 hour ago, KennethT said:

    @OkanagancookI was being serious!!!


    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.

    • Like 5
  11. 11 hours ago, Shelby said:

    Journeyed into the Asian Market again yesterday.  As always, I found some new things to try :)--oh and an update on the dragon fruit from a few weeks ago.  Disappointing sigh.  I knew that people say they have little flavor and boy were they right.  It had the texture of a kiwi fruit (which I love)and it tasted like the weakest flavored cucumber ever.  Oh well.   At least I can say I've tried it.  Anyway...here is yesterday's haul:


    Someone around here ....I think....or maybe it just looked like these....or maybe I dreamed it because I can't find the post now....but I thought it was @rarerollingobject ????  had some of these the other day.  I can't wait to try....although I don't really know what I'm doing (I know it says to microwave for 2 minutes and then eat--is that really the method?).  Google hopefully will help.




    Veggies.  Excellent cucumbers.  Wish I had bought a ton more.  And my first time to try baby bok choy.  I see @Anna N eat it occasionally and it always looks so good.



    Quail, noodles, wraps and fake crab.  Yes.  I like fake crab.




    Pork belly and chicken gizzards



    More noodles, tofu, shrimp in rice wraps, miso and some strainers to replace my sad, broken ones






    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.

    • Like 3
  12. 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.





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  13. 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.





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