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?
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!!
what do you mean by "the base becomes slightly syrupy"? Like, coats the back of a spoon?
Sorry, make that everything in sight, for the 6th time today.
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.
Hmm, a sweeter version of toad in the hole. Intriguing.
just had this on Sunday. Is it too soon to have it again? #cholesterolbomb
It somehow always feels like a betrayal to my sweet tooth these days when I order a less sweet anything.
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.
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?
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.
Alcoholic Aviator bears. Squeal.
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.
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!
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.
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.