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fast_asheep

What do I eat in Nagoya?

hey Kenji, thanks for the (only) reply! I'll definitely hit up some of those places in Kyoto. I'm visiting a friend who is studying in Nagoya, so of course we have to eat our way around! Any tips from your mum on Nagoya?

Salted Caramel Banana Bread Puddings

We just made this! We had extra custard and poured it into the pan of salted caramel (waste not!), added a pinch of salt,a generous splash (or 3) of rum. Heated it all over a low fire taking care not to let it boil and made the best custard sauce ever. Epic!!

Bourbon Peach Brown Sugar Ice Cream

what do you mean by "the base becomes slightly syrupy"? Like, coats the back of a spoon?

An Introduction to Singaporean Food

Sorry, make that everything in sight, for the 6th time today.

An Introduction to Singaporean Food

Quite ballsy of you to write about Singapore's food in just one article. The editing on that must have been sheer hell. Hope you liked Singapore, am heading out now to eat everything in sight.

Sunday Brunch: Sausage-Stuffed Corn Muffins

Hmm, a sweeter version of toad in the hole. Intriguing.

The Nasty Bits: How to Eat Bone Marrow

just had this on Sunday. Is it too soon to have it again? #cholesterolbomb

The Scoop: On Chocolate Chip Cookie Dough

It somehow always feels like a betrayal to my sweet tooth these days when I order a less sweet anything.

This Week at Serious Eats World Headquarters

Actually, I'm surprised chow fun (fried rice, hello) comes out as noodles. I'd have sent it back too. And really, hello Hambone! Honestly, I love that you guys still pretend that the slideshow is about the Serious Eats team.

Cakespy: Birthday Cake French Toast

can I ask, will the raw egg on the underside of the cake (as it's only fried on the two flat sides)be a cause for worry?

Why Nacho Cheese Doritos Taste Like Heaven

Seriously such a great article. I laughed out loud at the image of a flavour arms race - these are difficult concepts to get our heads around, so thanks for de-glazing our eyes when we stare at the ingredients. It's amazing (and a little Jetson's kind of trippy) how flavour chemistry is so prevalent. And on that note, let us bow our heads in praise of the genius of Kikunae Ikeda.

How to Make Rummy Bears and Other Drunken Gummies

Alcoholic Aviator bears. Squeal.

Bake the Book: 'Sinfully Easy Delicious Desserts'

Right, freeze a few overripe bananas. Whizzzz in blender, 3 seconds. Instant-ish banana ice cream. Drizzle with honey and chocolate sauce. Awed screams of happiness from lactose intolerant housemates optional.

Will Gordon's Bottom Shelf Caloric Journey

it's uh, the year of the Dragon, really. Although if you're aiming for year of the Monkey, by all means - it's 4 years from now. Good luck!

Spice Hunting: Palm and Coconut Sugar

Oh, and I also put in a generous slug of gula melaka syrup in my coffee, black - it just gives my normal coffee swig an extra jolt of better-than-caramel happiness.

Spice Hunting: Palm and Coconut Sugar

I find using a vegetable peeler, and peeling off short curls of the sugar the best way to go. Also, the Javanese spa/massage house down the street from where I live makes the most amazing ginger tea with palm sugar, pandan leaves and fat slices of ginger. Best part of the massage, really.

Bread Baking: Jam Muffins

Necessity may be the mother of invention, but in my house, sometimes clumsiness is the mother of breakfast. When a jar of raspberry jam fell off a shelf and the lid got a little dent, I heard the distinct thnnuck of the lid losing its seal. I put the jar in the fridge and contemplated what to do with it. More