tag:blogger.com,1999:blog-47847863256745892422011-07-07T16:34:23.917-07:00R.http://www.blogger.com/profile/14472448525090640787noreply@blogger.comBlogger61100tag:blogger.com,1999:blog-4784786325674589242.post-4835969312155346222010-01-26T06:00:00.000-08:002010-01-26T06:00:59.978-08:00

I have an obsession with salt in my food. Yes, even after all the lies I tell my patients about hypertension and salt, I'm still salting my food quite liberally. See King Lear, where Cordelia announces that she loved her father as fresh meat loves salt! I'm not going to nag on about the political (Ghandi and his Salt March to Dandi) or cultural (Magick and salt offerings) aspects of this

R.http://www.blogger.com/profile/14472448525090640787noreply@blogger.com1tag:blogger.com,1999:blog-4784786325674589242.post-21362894134808255082010-01-02T02:46:00.000-08:002010-01-03T03:59:39.637-08:00

Eggs Benedict is a lovely breakfast item, pity that we don't get it very often on the menus locally. It's made up of English muffin, poached egg, Hollandaise sauce and bacon/ham. The one I've tried at Jones' The Grocer over at Dempsey was sufficiently good, however. I suspect the problem lies with the relative complexity of the dish - out of the ingredients, 2 of them (poached egg and

R.http://www.blogger.com/profile/14472448525090640787noreply@blogger.com0tag:blogger.com,1999:blog-4784786325674589242.post-72389761148726728502009-12-28T22:02:00.000-08:002009-12-28T22:02:20.255-08:00

 In a desperate bid to masquerade a poorly-done salad, I decided to do some fish instead. That, and I've been itching to do up some home-made food foam ever since I saw a feature article on Cuisine & Wine Asia a couple of years ago. Food foam is just that - foam. Much like what is atop a cappuccino. Some chefs have taken it further by infusing these foams with various flavours, in a bid to

R.http://www.blogger.com/profile/14472448525090640787noreply@blogger.com0tag:blogger.com,1999:blog-4784786325674589242.post-19886227923267759922009-11-22T04:23:00.000-08:002009-11-22T04:26:35.314-08:00

Now to let out the locations of some of my secret larders. =) I'm a firm believer that good food starts from good ingredients themselves. Witness the difference between a bunch of wilted, ill-treated greens versus vegetables that have been well-grown, transported properly and stored well. I'm not saying that everything in a dish needs to be top-notch; I must confess that I tend to buy my generic

R.http://www.blogger.com/profile/14472448525090640787noreply@blogger.com0tag:blogger.com,1999:blog-4784786325674589242.post-82920105459640729042009-11-10T03:17:00.000-08:002009-11-12T04:32:16.591-08:00

Mom, Yanxian and I are rapidly taking up this whole eating-greens-for-dinner-is-good-for-you idea, so here I am, with yet another salad recipe. Beetroots are officially my favourite vegetable for salads now. If you haven't tried roast beets from the previous recipe, you are seriously missing out. So I set off today to procure even more beets to stock up and roast. And as things would have it, we

R.http://www.blogger.com/profile/14472448525090640787noreply@blogger.com0tag:blogger.com,1999:blog-4784786325674589242.post-48407118702075476982009-11-08T04:57:00.000-08:002009-11-10T01:51:07.467-08:00

What is this - a new food blog? Didn't you just announce that you were going to stop cooking regularly?? Yeah I know, I know. But men can be fickle too, sometimes. I just thought I'd start on a more wordy and narrative food blog, rather than the previous one, which looked more like a standard recipe book with the occasional comment thrown in. In any case, I'm using a different URL purely for

R.http://www.blogger.com/profile/14472448525090640787noreply@blogger.com2