what are you eating today?

[mis]

Yeah, Ive never had a savoury crepe before, but it was from a crepe store

[Chicken]

casual superbowl sunday.

late lunch.

nachos!

beer!

and

ketchup chicken

as tweedles rightly pointed out - it's no wonder i loved it as a kid. the use of ketchup instead of tomato paste makes the flavour rather...corny. and so, endearing.

totally agree. so many things you can do with ketchup. like fried rice.

and dinner

home-made ramen

[azn8oi]

Looks great chicken.

[whizkit]

beef carpaccio

black cod with miso

basil crepe with glazed banana and rum topped with vanilla ice cream

[homi29]

last week

this weekend

[Ahlvahroe]

i just had some chasu-ramen, at this spot, kumako, in the japantown area of san jose, never been there before. i liked it, pretty good and the staff was really nice, id go back.

[whitney]

had a craving for steamed eggs since last night so i made it this morning. it turned out really smooth melts in mouth

[azn8oi]

thoguht wuz banila pooding

[evisu 2000]

i had 2 cans of pringles (light!) and a quart of sorbet. this thread makes me want to punch myself.

[madeinkorea23]

i had 2 cans of pringles (light!) and a quart of sorbet. this thread makes me want to punch myself.

did you have any problems while eating pringles light? mom bought some at the grocery store and i ate a couple and couldn't take it any longer. something about light chips makes your saliva very very thick and its weird. same goes for lay's light chips also. i think its that olevia oil or whatever it is that makes it weird.

[Analog]

had a craving for steamed eggs

Is that sweet? What goes in there (other than eggs)?

[whitney]

Is that sweet? What goes in there (other than eggs)?

Sugar and milk.

Sweetness can be adjusted accordingly.

[plongin]

Yeah, Ive never had a savoury crepe before, but it was from a crepe store

you still in SG?

[mis]

nope 10char

[tweeds]

reunion dinner

preliminaries

^round 1

with vast amounts of consumption ensuing...fobby azn ping-pong games afterwards...and hoegaarden...

[whizkit]

I had steam boat too. no pics, sorry.

[neme216]

peanut butter + jelly

apricots

cinnomon toast crunch

diet coke

a am so tired of pb+j

[whizkit]

汤圆

rice dumplings

[soepom]

^ tang yuan looks good - what stuffing?

reunion dinner this year was held at my aunt's place. everything you are about to see was prepared by her (except for my mum's suckling pig contribution). i can only hope, that the cooking gene runs in the family. actually, i hope they will be in fabulous health till a ripe old age...

warming up with home-baked festive goodies:

tossing of the raw fish salad (yusheng)

super duper crispy roast suckling pig with sweet sauce - you can hear the loud crunch of the skin even as it's being cut. sooooo gooooood.

braised pork ribs with pine nuts - sweet, salty and very very tender

abalone with fishmaw meatballs and fa cai

interesting dish which requires skillful preparation - chicken skin stuffed with cuttlefish and seafood paste, deep fried with seaweed. Served with plum sauce. The chicken skin is light and crispy, and the paste becomes very fluffy and springy. Your teeth sink into a very surprising texture.

steamed fish. again, carefully deboned and cooking time was perfect.

scallops, mushrooms and...mushrooms

grilled prawns - can't really tell from the pic, but prawns were bigass. and i mean, BIG.

crispy lobster noodles. mmm...crispy...oooh lobster!

[soepom]

p/s mrip neg repped me because my posts make him hungry?!?!?!?! i shall let it pass this time around. but the next time you shall feel the full length of my e-peen up your behind. hmph.

[suntorytime]

looking forward to all the upcoming food porn in the coming week. happy cny, may you all grow many long hairy moles on you faces, for many years.

[Guest jmatsu]

i noticed years back (and was reminded of this at a chinese new years street party) that alota chinese use ancient rice cookers for nabe/hotpot, or boiling/steam cooking.

it's pretty smart. who thought of this? i mean, they used a foreign made device in a way that it wasn't realy intended for... and shit works.

i will probably never do this (cause i don't have to), but i am genuinely curious as to how this is done. obviously the water will come to a boil, but is shit just kinda winged? there is no way to gauge the temp. does and how does the water temp fluxuate? anyway you guys might not know, cause you don't appear to impoverished like the ones i seen in various chinatowns.

[dunkin deeznuts]

what i remember from science classes....boiling water and steam happen at the same temperture (like 210 degrees or something like that) and I'm sure steam cooking like anything else comes with mostly experience and trial and error. it is also harder to burn or over cook something if you use steam i.e. steam tables in restaurants and buffets so better to let something sit in a steamer longer than to take it out too soon.......

[suntorytime]

the old rice cookers just keep boiling, there's no temp fluctuation. they'll turn off after a certain time which is always constant, at which point i assume they just turn it back on and add more water. new rice cookers haven't really changed much since, boiling times can be adjusted (for congee etc) and come with added functions (official steaming compartments instead of little metal prongs).

anyway i still prefer using my 10 yr old piece of shit cooker compared to new ones. though the water marks have rubbed off and i have to use my palm to guage water.

[dunkin deeznuts]

anyway i still prefer using my 10 yr old piece of shit cooker compared to new ones. though the water marks have rubbed off and i have to use my palm to guage water.

yep, i miss my rice cooker from college....the metal top used to shake when the rice was cooking and water was boiling

have a krups (or some round eye brand) rice cooker now........i feel much shame now.... must commit hare kare to save face........

[kpnv]

all this CNY stuff is depressing. my "reunion dinner" consisted of 3 lagers and 2 stouts. sobs.

[whizkit]

^ tang yuan looks good - what stuffing?

Just brown sugar. old school.

J - sorry, no idea how that started.

[plongin]

my contribution of some chinese new year festive goodies.

[prima]

last photo is really nice plongin! the dish itself looks pretty good in its own right too

[totally epic]

Where's the green layer?!