This is not a crayfish donut.
Chashu is the best if you can make it in a pressure cooker.
Woah! That looks mighty tasty.
Sidamo, Ethiopia. My favorite.
David Burke's Primehouse. End of story.
I only grubbed at one Steamboat place during my time in Singapore. It was in the Whampoa Market and it was alright. I say alright because it was expensive, or at least comparatively expensive for open air dining in Singapore. Everything in it was mighty tasty and they used the Sichuan style vessels, think bundt pan with flames spewing out of the center. I have also spent some time in Chengdu and Chongqing, and had many a real deal Sichuan hot pots there. I don't know how Sichuanese can eat drink that broth, one sip and your whole mouth is dead from all the peppercorns. Back to the Singaporean hot pot, it is indeed very good, but for the same price you could get so much more at a Hawker Centre so if you are a frugal eater like me, it can be hard to enjoy something so *expensive* (but honestly, not that hard, hehe).
My father would be a clam apizza.
I like the fact that every East Asian (and some South East Asian) counties have some kind of variation of shaved ice with lots of stuff piled on top. Hawaii has shave ice, Japan has kakigouri; Korea has pat bing su; China has bao bing; Malaysia, Singapore and Indonesia has ice kachang; and The Philippines has halo halo. I have had all of them in their respective countries and they are all kickass in their own way. A sub variation in Hainan, China, called jinbulian, is my favorite: coconut milk ice, then topped with tons of random stuff: peanuts, red beans, white beans, corn, shredded coconut, chendol, taro, sweet potato, agar agar cubes, glutinous rice balls, condensed milk, and sometimes barley.
That patty was way too small. Look at all that space around the bun! Another peg in the argument that just because you use a lot of good ingredients does not always mean the end product will be good.
It's hard for me to wrap my head around food when priced per pound. 3 dollars for an avocado seems like a lot.
Mmm...that last picture. 8 oz. Burger and Belgium Brew. Ideal.
That looks like a burger I would eat the first half right side up and the other half upside down. Juices would be flowing like the Nile. The brioche looks very well done, very challah-like.
H. Dieterle is one of my favorite chefs to come out of Top Chef. He hasn't done a bunch of crap TV shows and has opened three amazing restaurants. Hat tip. (Kenji, Dieterle is spelled differently in the first body paragraph).
White Birch soda? I will have to check that one out. // I have championed Vernor's for years. My favorite soda.
Tisanes sound a lot like Jamaican "Bush Teas".
@Max Falkowitz Unless you are trying to make Bacon and Egg ice cream. Hehehe! ;)
If you start coagulating the proteins, can't you hit it with an immersion blender to smooth it out or will the coag'd proteins mean it won't properly thicken?
They look pretty okay-good.
Kyaa!!! I want to try all of them.
Can any cookie be an icebox cookie?
My Current Coffee Kit:
-Aeropress
-Coava Disk
-Beehouse Dripper
-Hario V60-02
-Toddy Cold Brew System
-Bodum Chambord French Press
-Clever Coffee Dripper ver. 2.0
-Espro One Cup Press
-Melitta Joe Go Dripper
-Melitta Brown filters
-Hemp Drip filter
-Hario V60-02 filters
-Daiso Drip filters
-Bonmac Drip filters
-Cotton Sock filters
-Krups Blade Grinder
-Red Rooster Manual Mill
-Porex Mini Mill
-Hario kettle
-Some Old Spanish oil kettle
I try and mix it up everyday, but my go-to method is with the Melitta Joe Go or the Clever. They are quick, easy, and simple to clean.
If I am not mistaken this is the YDF place on the side of the "Yangtze" building in China Town, its big, blue, holds a smallish mall inside. I ate here too a few times. Little did I know that directly behind this stall (or rather on the opposite side of the "alley")is one of the better things in Singapore, semi-authentic Lanzhou La Mian. Ahh Yeah! The guy is super nice, doesn't speak a lick of English, and makes some hellaciously good hand pulled noodles. I like YDF enough, but for my money I would rather just go for Laksa, Hainan Curry Noodle, or Economical Rice. And if I am by this place in particular I will always go for the Lanzhou La Mian (and if you're with a friend, might as well order a bowl of Diao Xiao Mian, same dough but "peeled" into noodles). My favorite YDF places were in Hong Lim and Old Airport Road Food Centres. Yvonne, I hope you can cover Muah Chee (Hougang 6 Mile), Lime Juice (Smith Street FC), and the Singaporean obsession with Pearl/Bubble Teas (a la Koi Cafe).
But Orion makes Choco Pies. So...it's all even.
What makes this Asian?
The South Korean band called Clazziquai Project recently made this music video for their song "Love Recipe". It features some very cool food shots and loads of coffee paraphernalia from Korean coffee shops. The song is soft and melodic. I just wanted to post it for the awesome food shots and editing. Hopefully, you'll find it enjoyable too.
Perusing for a new lens for my camera, I came across this video testing said lens. The video is of a roadside stand in Malaysia featuring what look to be one helluva burger. Check it out! The bun is buttered then toasted atop the griddle, the burger, which is also griddled, and is where the really exciting part is, the cook cracks an egg, stirs it, places the patty in the middle of the egg, and then flips the "skirt" over so the whole thing envelops the patty. Fresh lettuce, onion seems to be the condiments, with what looks like Ketchup, Worcestershire sauce, or maybe Hoisin sauce used in copious amounts. He also cooks something that might be sausage or a fish cake or a pork patty. Anyways, I have never seen anything like this, it looks so good. Perfect drunk food. Apparently, this Malaysian creation is called a "Ramly Burger". The lens didn't look half bad either...
Has SeriousEats.com recently undergone some kind of server change or something that would cause it to require more memory (RAM) usage? I have recently been having some drastic slow down of my internet whenever I have tried to load any page on SeriousEats.com. I have been a regular to SeriousEats.com for over two years now, and have previously never encountered this kind of issue. I am using the newest Firefox update, so maybe that has something to do with it. Is anyone else experiencing slow downs on SeriousEats.com? Does anyone know how to fix this type of problem?
Has anyone else seen this article about Elevation Burger's new griddle? It looks like a cast-iron conveyor belt of hamburger goodness! Or at least very unique! Apparently, it was created out of necessity as wait times at some locations have become a bit long. I have personally not seen anything like this in all my burger travels. Does anyone else have thoughts about this new innovation in hamburger cookery?
Link to the article:
http://www.nrn.com/article/elevation-burger-debuts-efficient-new-griddle
The car website, Jalopnik.com, has an interesting piece on Three-star chef Heston Blumenthal, while he was on the British car show, Fifth Gear. Heston tries to learn how to perform a power slide with his car, then attempts to slice a cucumber with one of his Japanese knifes taped to the hood of his BMW M5. Entertaining and informative! Check the link for the article and the video of Heston Blumenthal's attempt at the ridiculous. Ridiculously cool that is.
http://jalopnik.com/5532676/bonkers-british-chef-slices-cucumber-with-samurai-knife-taped-to-powersliding-bmw-m5
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Ethiopia is my favorite coffee region! Sidamo is my favorite of favorites.