Alright look here for a second, I need your attention. If you live in Singapore, do yourself a favor and get some quality bread from The Bread Project located at Joo Chiat. There was zero intention to make my trip there a post but the quality of the bread has left me with no choice. The croissant packs an an immensely crackly-crisp exterior, one which brings music to your ears when you bite into it. The interior of it was soft and buttery and I wasted no time devouring it. I didn’t manage to get a picture of it before I finished it. (or rather I couldn’t be bothered to) Then, it hit me that I have a food blog to update so I present to you this semi-eaten peach danish which in my humble opinion is the best I’ve had in my life so far. There are just no words to describe how well executed the pastry shell is. 147 Joo Chiat Road, you wont regret it.
See that? That is just 1.5”. Where is the pleasure in sinking your teeth into a soft muffin? Totally nonexistent. I would have to eat this with individual teeth. The hell is going on? What is happening to this world? I fail to see the wonder behind this gaudy monstrosity.
“Beyond taste and trend, Stuart Dahan of Stuffed Artisan Cannoli said there was a more practical reason why food entrepreneurs might be going micro: cost. For bakers using prime ingredients, like fresh local ricotta and Callebaut coating chocolate, tiny quantities are more cost-effective.
“The inside costs us a lot more than the outside,” he said, pointing out the crisp shell and creamy filling of a cannolo. The micro sell for half the price ($1) of mini ones ($2), but hold less than half the filling.”
What is the point of food if it is not used to feed but rather to reap maximum profits? I foresee the day when such products arrive at our sandy shores and people going mad ga-ga over it.
Caramalised bananas with cinnamon and nutmeg sugar. Oh it’s good. It’s good. The winner here would have to be the sugar & butter syrup with the amazing fragrance of bananas. I mean, just look at how much it glistens. Grab a tub of vanilla ice cream and you are all set for a binge-feast.
Everything You Never Wanted To Know About Figs
Christina Agapakis shares what may be her “new favorite symbiotic relationship”:
Figs are not actually fruits but a mass of inverted flowers and seeds that are pollinated by a species of tiny symbiotic wasps. The male fig flower is the only place where the female wasp can lay her eggs, at the bottom of a narrow opening in the fruit that she shimmies her way through. The baby wasps mature inside the fig into males that have sharp teeth but no wings and females ready to fly. They mate, the males chew through the special fig pollen holders and drop them down to the females, chew holes in the skin of the fig to let the females out, and then die.
The females, armed with the pollen, fly off in search of new male figs to lay her eggs in. In the process some of the female wasps land on female figs that don’t have the special egg receptacle but trick the female into shimmying inside. As the female wasp slides through the narrow passage in the fig her wings are ripped off (egg laying is a one-way mission) and while she is unsuccessful in laying her eggs, she successfully pollinates the female flower. The female flower then ripens into the fig that you can get at the supermarket, digesting the trapped wasp inside with specialized enzymes!
I’ve had my hungry eyes on this book for at least half a year but never ever managed to get to the process of purchasing it due to the absurd cost of purchasing books in Singapore. With the closure of borders I am basically constrained to Kinokuniya as my final option. Granted, they have a good selection of books but I could feed myself decently for a week with the money I spend there.
At last it is on its way thanks to a credit card and amazon, at a much cheaper cost to boot even with international shipping. As promised by amazon, I’ll be receiving this gem by November 8. Niki Sengit here has managed to pair 99 ingredients together into one fine book. Chocolate & Bacon, Peanut & Grape anyone? This book was described as “An original and inspiring resource.” by Heston Blumenthal. If you can’t trust Heston, who can you trust?
So I decided to give the authentic Italian Carbonara a try. There is no cream added in the cooking process. Instead, I relied on egg yolks to give that creamy texture to my pasta. It was not much of a success although it did taste fantastic. (Perhaps I should have consulted Google before diving in head-first) I was unaware that most of the recipes online called for whisking cheese and egg yolks together. Perhaps I would give it a try the next time round.
I believe I forgot to mention the fact that this is effortless to cook. I bought some bacon and tossed it into the pan with some finely chopped onions and parsley. Next went the spaghetti for a quick toss in the pan and lastly I mixed it with two egg yolks. Delicious and the leftover spaghetti & bacon warrants me another try very soon.
So I started a food blog on advice from my sister. Lets see where this is headed.