gourmetodyssey.blogspot.com
Gourmet Odyssey: January 2008
http://gourmetodyssey.blogspot.com/2008_01_01_archive.html
Sunday, 13 January 2008. A Load of Cow (And Other Strange Bits). S and I were in Argentina over Christmas and we of course looked forward to the oodles of good beef we expected to find there. Our expectations were so high that during one particularly hungry afternoon driving between San Francisco and LA, S declared to me that he was "going to eat steak for both lunch and dinner everyday". All topped off with a massive portion of what some might consider disturbing but which are regarded as delicacies in ...
gourmetodyssey.blogspot.com
Gourmet Odyssey: December 2007
http://gourmetodyssey.blogspot.com/2007_12_01_archive.html
Wednesday, 26 December 2007. Bouchon and The Cookbook. After a particularly stressful day at work recently, I picked up the Bouchon cookbook on impulse. At HKD500, it wasn't a cheap acquisition, but it is sooooo good it's like food porn. Needless to say, I've spent many nights drooling over its pages and falling asleep with dreams of creamy rilettes, crispy frites and succulent roast meats. Mmmm. Recep: "I'm sorry we are closed first week in January and I have nothing thereafter either. Me: "Ok." At ...
gourmetodyssey.blogspot.com
Gourmet Odyssey: August 2007
http://gourmetodyssey.blogspot.com/2007_08_01_archive.html
Sunday, 26 August 2007. I bought The French Laundry Cookbook 2 weeks ago and have been completely enamoured by it ever since - S will attest to the fact that most nights I fall asleep rolling on whatever page the book is opened to, and dreaming of how to perfect that recipe. At around the same time, I also stumbled upon the French Laundry at Home. Don't get me wrong, I love offal (I'm Chinese - I'll eat just about anything), but I don't think S or too. I started out with Parmesan Crisps with Goats Cheese...
gourmetodyssey.blogspot.com
Gourmet Odyssey: October 2007
http://gourmetodyssey.blogspot.com/2007_10_01_archive.html
Saturday, 27 October 2007. Despite having cooked somewhat seriously or otherwise for the last ten years, it had never occured to me to try to make bread. I think it was a combination of the lack of counterspace for kneading, along with the intimidation at working with a live culture (yeast! That probably deterred me for the longest time. I am so inspired, I have even attempted to make kaya (coconut curd)! Links to this post. Sunday, 7 October 2007. Masochism. (aka Tunnel-Boning). Now before anyone misint...
gourmetodyssey.blogspot.com
Gourmet Odyssey: A Load of Cow (And Other Strange Bits)
http://gourmetodyssey.blogspot.com/2008/01/load-of-cow-and-other-strange-bits.html
Sunday, 13 January 2008. A Load of Cow (And Other Strange Bits). S and I were in Argentina over Christmas and we of course looked forward to the oodles of good beef we expected to find there. Our expectations were so high that during one particularly hungry afternoon driving between San Francisco and LA, S declared to me that he was "going to eat steak for both lunch and dinner everyday". All topped off with a massive portion of what some might consider disturbing but which are regarded as delicacies in ...
gourmetodyssey.blogspot.com
Gourmet Odyssey: July 2007
http://gourmetodyssey.blogspot.com/2007_07_01_archive.html
Sunday, 22 July 2007. I have a bit of an obsession with roasts and as a result, I am always trying different ways and means to inject flavour and texture into the roasts I make. I discovered the technique of brining about a year ago, and it proved so successful that I now brine all the poultry I roast. I had never tried brining pork before, but on the advice of the chefs at the CIA, I decided to give it a go. I find the loin quite dry (unless it is kurobuta pork! I was disappointed that the skin did not ...
gourmetodyssey.blogspot.com
Gourmet Odyssey: June 2007
http://gourmetodyssey.blogspot.com/2007_06_01_archive.html
Friday, 29 June 2007. This is intended for the team members of "Team Amateur". For easy sharing, I've decided put the recipes of the extras I prepared on this blog. All measurements are not precise because I normally just taste and adjust as I go along. Garlic, half a large bulb. Ginger, about the same quantity as garlic. Long grain rice, pref Jasmine, about 4 cups. Rendered chicken fat (enough to coat rice, say half cup). Chicken stock, about 6 cups or so. The chilli sauce (or relish). Garlic, 1 part.
gourmetodyssey.blogspot.com
Gourmet Odyssey: September 2007
http://gourmetodyssey.blogspot.com/2007_09_01_archive.html
Wednesday, 26 September 2007. There are certain foods that invoke happy, long stowed-away memories of childhood for each of us. For me, popiah never fails to wash me over with a wave of nostalgia for the times gone past. It’s not just any popiah though – it’s got to be the popiah that my late grandmother used to make, the recipe that’s been passed down through my family for generations. Links to this post. Subscribe to: Posts (Atom). I cook, I eat, therefore I blog. I cook, I eat, therefore I blog. Sugar...
