Serious Eats - seriouseats.com

since you started posting about ramps, i've been curious to try them! despite keeping a lookout for them here (in singapore), i don't see them anywhere at all! are there any singaporeans here who could point me to them?

@kenji: i never thought mapo tofu could be elevated by the addition of ramps but the flavour profile just makes so much sense!

@ridethefader: *slap forehead* it totally escaped me that vegemite would make a decent beef stock substitute for vegetarians - my bf is vegetarian and would totally love this idea!

@quarian: omg bovril! i totally forgot about that!

this is a great slideshow!

i like century eggs + thin slices of pork! at least that's when i eat cantonese congee / "chok". with teochew porridge / "mueh" (tender, discrete grains of rice in a watery base) it's definitely pickled olive greens, pickled mustard leaves, pickled cucumber, fermented chilli bean curd, fried egg with pickled radish and a simple steamed fish. yes, teochew porridge comes with alot of pickled stuff!

chichi, you have to try kuay chap then. pork intestines braised in the multifunctional brown chinese braising sauce, typically served with a bowl of wide, rice sheet noodles swimming in the same sauce, and kickass red vinegary chilli. usually also served with other stuff braised in the same sauce (e.g. tofu, pork belly slices). also served sometimes with kiam chye / mui chye.

give chitterlings another chance!

I've been reading seriouseats.com for the past year now, and it was this post that has prompted me to sign up for an account just so that i could leave a comment.

this is absolutely the best column seriouseats.com has come up with, and this post has blown my mind with its ingenuity. meatonnaise! kenji, you have inspired me to make my own mayonnaise (never contemplated making it before) and graduate straight on to meatonnaise right after.

thanks for making my day!