Owner: Kitchen Wench URL:http://www.insanitytheory.net/kitchenwench/ Join Date: Mon, 21 May 2007 20:44:31 -0500 Rating:0 Site Description: I'm a 20-something Korean-Australian female, documenting her successes and failures as I learn my way around the kitchen, one recipe at a time! Site statistics:Click here
Mushroom mania 2007-05-21 06:18:53
I have always been a lover of mushrooms, they come in a huge variety of varieties and each have their own distinct characteristics and flavours that can really give a big boost to almost any dish. Though their bodies mostly consist of water (hence the drastic shrinkage during cooking), many varieties contain lots of fibre and protein as well as minerals such as iron and potassium. Though the wilder mushroom varieties are said to contain far more robust flavours than the cultivated varieties, there’s quite a bit of choice for the average supermarket shopper. For a strong mushroom flavour in soups and broths, the use of dried porcini and shiitake mushrooms which have been rehydrated can give a boost, and supermarkets these days tend to stock everything from enoki to shiitake on their shelves.
The only thing to beware of with mushrooms is their delicate texture - overcooking will either make them make them horribly rubbery or render them completely textureless to the point of disin Read more:Mushroom
Who said all fakes are bad? 2007-05-17 09:26:59
An ice-cream maker has long been on my list of things I wish to buy for my kitchen, but since quitting my job to concentrate on study in February, money has definitely been one of the things I’m lacking in (well, the purchase of my highly overpriced but much loved Canon G7 probably had a bit to do with that too!). This has left me ice-cream maker-less and pining over my computer every time I’ve seen those luscious ice-cream posts on other food blogs! However, when I spotted this faux banana ice cream on the lovely Lis’ blog ‘La Mia Cucina‘, I literally jumped out of my chair and whooped for joy. Why, you ask? Because this recipe could be made WITHOUT an ice-cream maker!
*listens to a heavenly choir a-singin’ in her ears*
Ahem.
Anyway, we had a stash of bananas, but none were really ripe/bananay enough to give this a try, so thus began the waiting game. A rather dangerous waiting game, truth be told, as my brother has a tendency to devour 1-2 bananas
The sweetest puff of all 2007-05-13 15:22:40
Cream puffs are one of those desserts that can appear either super posh or as everyman’s fare, depending on how you dress them. Filled with a simple vanilla pastry cream and dusted with a little icing sugar, they are delightful sweets that are easily held in the hand and devoured in a few quick bites. To turn them into something breathtaking, they can be dipped in caramel to build a towering croquembouche, decorated with swirls of spun sugar till it shines with a golden hue like a beacon from afar.
The basics of these sweet bites are the same - choux pastry either spooned or piped into rounds are then baked, which allows a pocket of steam to build up inside their firm exterior. Baked till they are firm enough to hold their form once the steam is removed, the hollow can carry almost any sweet or savoury filling, though typically they are served with some pastry cream, custard or chantilly cream.
My family do love their desserts, but they’re not huge fans of overly sweet or
Food bloggers are good for both body and mind 2007-05-11 15:16:27
One of the web’s many food bloggers
who never fails to grab my attention is Neil from At My Table. A fellow Aussie and Melbournian, he’s a seasoned cook who makes delights such as infused cherry vodka and mussels in cider as well as writing on a variety of topics from wines and spices to kitchen gadgets and processed foods. One of the few food blogs on the internet that (till recently) wasn’t accompanied by photographs, his writing never fails to engage my attention and make me think.His highly personal blog also helps to draw his readers in, there’s no way that you can’t become drawn to him as he tells tales of his past and present, and shares the thought-provoking stories of life as an individual, husband and father.
Though there have been many recipes that Neil has blogged that I have bookmarked to make (both the vodka and mussels are from the top of that list), when he blogged this creamy apple tart I knew that it had to be made immediately - my famil
Too many food blogs, not enough time 2007-05-08 18:14:36
As my fellow food-bloggers and readers may know, there are a lot of food blogs out there, and with that many different people blogging their cooking, it inevitably leads to a situation where there are WAY too many recipes that you want to try, and to give them all a shot, you’ll need to stay chained to your kitchen and cook non-stop for the next 10 years!
Okay, so that may be a *slight* exaggeration, but I doubt it’s far off the mark
Now, while my list of recipes to try continues to grow, when I saw these absolutely gorgeous twisted tuiles by Gilly at Humble Pie, I fell in love. Pure, pure love.
Go and have a look at them. Trust me.
Back? See what I mean?? How could you NOT want something that cute and sweet-looking?
My desire for these darling twisted cookies was so overwhelming that as soon as I managed to place a comment (difficult as it was from all the drooling that was going on), I raced off to the kitchen to try and replicate these wonders!
As you can see, my fe
Weekend Herb Blogging Round-up 2007-05-27 20:44:13 I just wrote up the round-up for this week’s Weekend
Herb Blogging
…and then my computer died, so I have to start over
What can I say about this week’s round up? We’ve got a variety of entries and ingredients, from basil to truffles and the dishes cover everything from scrambled eggs to risotto. Thanks to everyone who submitted entries to this week’s edition of Weekend Herb Blogging, and I hope that you will enjoy the round-up as much as I did!
Also folks, bear in mind that next week, this event returns back home to where it was created, over at Kalyn’s Kitchen. Entries need to be up by June 2nd, and can be sent to kalynskitchen AT comcast DOT net and the rules for entries can be seen here.
And now, without further ado, onto the round-up!
From Myriam at Once Upon A Tart, we’re treated with a recipe for Basil Oil, which can be used to add a boost of basil flavour to any dish.
Neil from At My Table gives some interesting reading on the t
Forget Fergie, this is meme-a-licious! 2007-05-25 09:31:00
Sorry folks, there’s no food photo, so here’s a picture of Mr Woofy’s muzzle to tide you over till I have food to post
Hallo folks! The posts are going to be few and far-between from now till the 5th of June (the date of my last exam before FREEDOM!) and I’ve told myself that I am not allowed to cook until I finish my assessments. This is proving torturous, but it’s also providing immense incentive as this month’s edition of the Australian Gourmet Traveller arrived on my doorstep this week and there are a number of recipes I am dying to try. However, just because I can’t cook doesn’t mean I can’t post Awhile ago, I saw that Ilva of Lucullian Delights had posted an interview of her done by another blogger, so when she asked who else would like to be interviewed, I immediately put my hand up! How fun, a chance to be interviewed (well, kinda) by another person! Below are the questions that Ilva sent me, as well as my answers!
If yo Read more:Fergie
What’s the matter with you? Eat some sugar! 2007-06-10 08:09:11
I’m baaaaaaaaaaack! Yes! After my 2-week hiatus from the food blogging arena, I return refreshed and with a new vigor for churning out delights in my kitchen Did you miss me?
I have to admit that it was really difficult to get back into the blogging world…I slowly weaned myself back by reading the occasional post and browsing photos, but when I sat down to write, I found that my mind went blank. It was almost as if my final essays and exams had liquefied my long-suffering brain and it had finished leaking out of my ears.
*brushes liquid brain-bits from shoulders*
Anyway, during my time off I’ve been watching COPIOUS amounts of movies, in fact, the title of this post is from one of my all-time favourite cult classics, ten points to whoever correctly picks the movie
Need a hint?
Withnail: [having just drunk a bottle of lighter fluid] Got any more?
Marwood: No. I have nothing!
Withnail: Liar! What’s in your toolbox?!
Marwood: Nothing!
Withnail: Liar! You&rsqu Read more:matter
For the love of chocolate sauce 2007-06-13 08:21:06 I have a problem.
What is that problem, you ask? The fact that I can rarely follow a recipe to the letter. I don’t know what it is, but I always find myself tinkering, trying to get the flavours adjusted to my tastes rather than trusting the person who wrote the recipe to begin with. And this happened yet again with my search for a recipe for chocolate sauce
.
Rich chocolate sauce drizzled on ‘ice cream’
A few months back I was in desperate need of a chocolate hit, but looking through my cookbooks for a chocolate sauce recipe revealed that every single one asked for cream. The problem? I had no cream, and was not about to walk through the pouring rain to try and acquire some (yes, I’m 25 and I’m still on my learner’s permit! Just don’t ask how long I’ve been on it for…).
What happens when your cookbooks fail you? Why, you turn to your fellow food bloggers, of course! I started trawling through site after site, but my desperation o
Fairly flaky & surely sweet, these treats are good to eat! 2007-06-18 08:30:53
I’m not a food snob, really. I occasionally enjoy toasties with plastic cheese and white supermarket bread and I’ve been known to enjoy a mug of instant soup just as much as home-made (Cup-a-soup creamy chicken and corn, nyum nyum!). However, when it comes to things baked or sweet, for some reason I find myself blanching at the thought of buying instant or premade anything. I pale at the thought of biscuits from a packet (except the biscuits that I use for the base of my cheesecake and Tim Tams), I frown at the notion of cartons of pourable custard and I sniff disdainfully at the idea of buying puff pastry.
However, as I held a great fear of actually MAKING puff pastry, this also meant that I was left unable to try recipes that called for them. No mille-feuilles, no delicate little pies or tarts….*sniff* Simply put, this situation would not do! Being on holidays at the moment, I made up my mind that I’d make a careful venture into the world of puffiness, and t Read more:treats
Pains aux raisins 2007-06-20 02:57:35
If you’ve managed to make the Pâte à Brioche Feuilletée and survive, well done! Now, as the best application for this beautiful dough, here’s the recipe for these gorgeous Pains
aux raisins - a truly delightful and calorific treat!
Pains Aux Raisins
(from The Cook’s Book)
Ingredients
1x Pâte à Brioche Feuilletée dough
200g almond cream (frangipane)
250g sultanas/white raisins, soaked overnight in orange juice
1. On a floured surface, roll the dough into a rectangle about 60cm long and 2.5cm thick. Spread the almond cream (also known as frangipane) over the dough, leaving 2cm clear all around the edges.
2. Sprinkle the raisins evenly over the almond cream, then roll up the dough like a swiss roll, starting from one of the long sides.
3. Using a sharp knife, cut the roll into 24 slices about 2cm thick. On each slice, tuck the end underneath to prevent the scroll from unrolling as it expands.
4. Place the pastries 5cm apart on baking trays lined with baking paper, and
I don’t need no stinkin’ Kitchen Aid! 2007-06-20 01:22:46
It seems that everyone and their momma has a Kitchen
Aid mixer these days. That is, everyone except me. A particularly frustrating predicament to be in, particularly when there are are so many recipes for things such as delicious, butter brioches out there. They mean that a person like me can do nothing but sit on the sidelines, gnashing my teeth and sulking at my inability to create these morsels.
Now, I’d been staring at this recipe for pains aux raisins in The Cook’s Book for as long as I’d had the book, whimpering sadly as I read and reread the instructions that asked for a mixer with a dough hook. ARGH! Such delicious scroll-ness out of my grasp, how dare it exist??
There must have been something in the air on Sunday, as I don’t know what it was but I just snapped. NO! I declared - I would not let the lack of a mixer stand in the way of me and this Pâte à Brioche Feuilletée, a dough which my cookbook promised would taste like a brioche, but have the cri
If you’re crazy and you know it, bake a tart 2007-06-25 11:13:54
Hi, my name is Ellie and I’m an oven-addict.
I know you’re laughing, but you shouldn’t. You see, it’s a legitimate problem. I have a pastry-obsession and I need to bake at least once a week to feel sane. I love sifting flour, I adore beating eggs and working with butter sends shivers down my spine.
My mother has tried an intervention, but alas, to no avail. Her pleas, her reprimands, warnings and orders to stay away from the oven fall on deaf ears as I gaze affectionately at its temperature dial and cheekily stroke the inner shelves. We’ve been through a lot, this oven and me. We’ve had our ups and downs, our failures and our successes, but through it all we’ve stood firmly by each other, defiant in the faces of those who would try and tear us apart.
But, as is sometimes the case, loving something doesn’t necessarily mean it’s good for you, and after an incident last week, I think I need to explore other options. You see, I’m
A soup to bring you back to life 2007-06-27 09:43:31
Some dishes are classics - they are uncomplicated, fussy, time-tested and known the world over for the simple reason that they taste homely and good, and chicken soup is one of those dishes. Most people are familiar with the warming, restorative properties of a well-made broth, and there’s certainly good reason why people declare you to be in dire need of a steaming bowl of chicken soup when you’re unwell.
In fact, there’s even a series of extremely corny motivational books labeled “Chicken Soup for the Soul” (which I’m not going to link to as I’ve read a few books from the series and they made me snort with much derisive laughter, so I won’t inflict that on you).
When I’m down in the dumps and sniffly with aches and pains, the first thing that I ask of my mother is for her soothing chicken and corn soup. However, what happens when your bearer of soup is AWOL? Only a few days after my parents left on their trip for Adelaide, I star
From mother’s loving hands 2007-07-03 09:58:46
My family are absolute chicken fiends. We have red meat maybe once or twice a week, and lots of seafood and fish, but for some reason chicken tends to appear on the dinner table only about once a month. However, when it does, it’s usually done so in a ridiculously tasty way courtesy of my mother
’s tendency towards time-consuming but delicious meal preparations.
I once asked her why she bothered with the extra steps in her recipes, which appeared to me to be tedious and without merit, but she offhandedly replied that she didn’t care how long the preparation took as well as the fact that though I couldn’t see the point to her extended steps, that I’d surely notice the difference in the dishes when she left them out! In this particular dish, the milk marinade absolutely baffled me till my mother explained that it helped the make the chicken stay moist during the cooking, as well as helping to remove any ‘chickeny’ smell from the meat!
I think th
I think I need an intervention 2007-07-08 10:32:18
I make no secret of the fact that I thorough adore being in the kitchen - I feel like I’m truly in my element when I am chopping, blending or mixing, and so I rarely notice the time passing when I am merrily humming away in the the kitchen whilst doing my thing. However, occasionally I’ll go into a baking binge, during which I will bake a ridiculous amount of goodies while spending the entire day on my feet and during this marathon my enjoyment of the cooking process turns into more of a feeling of grim determination to bake until I literally fall over out of sheer exhaustion.
My mother continually comments that this is not a good thing, and with the way my feet feel from being almost continuously stood on for the past 2 days, I think
I’m inclined to agree.
This weekend, I managed to go through over 2kg of flour, 1kg of butter, 1.5kg sugar and about 24 eggs. And as a result, I now have a fridge and kitchen bench full of sweet treats of various kinds, and family membe Read more:intervention
Scone-sational! 2007-07-11 23:06:51
Sometimes you try a food or a recipe for the first time and it just lets you down. Pretty badly, in fact. That was my relationship with scones - I’d tried one when I was quite young at a little tea house in Olinda, but I was thoroughly unimpressed with the tough, doughy and flavourless cake and contented myself with drawing little monsters on my plate with the jam and cream instead.
A few years ago, I was talking to a friend of mine who was waxing lyrical about the wonder of scones, and I thought that perhaps I’d just had a bum ride with the first interaction between scones and me, so I decided to roll up my sleeves and try giving them a shot. I pulled a recipe out of one of my fairly well trusted cookbooks and went at it, my excitement building as I watched them rise rise and rise in the oven, and I had my cream and jam ready to roll the moment they had cooled enough to be held. I held my breath, sliced one in half, layered on my spreads then closed my eyes as I went to t
A cultural memory wrapped in a rice cake 2007-07-15 06:03:54
It’s a blustery day, the cold Autumn wind chafing my cheeks and turning my fingers into frozen little fishsticks despite my gloves. School’s finished for the day, and arm in arm with my girlfriends, we go racing down the path from our school to a tiny little shopfront just next door. The glass door has fogged up and hides the crowds of students who’ve beaten us here, laughing and talking while munching on all manner of cheap, freshly made eats. This is fast food, Korean-style, and anybody who has spent even a year in Korea will be familiar with this scene.
South Korea is technically still an occupied country, with American military posts and G.I.s all over the place…and with them, they have brought many of their own fast food chains such as T.G.I.F.s and Bennigans selling everything from burgers to Caesar salads to Monte Christo sandwiches (I had a friend who was SO in love with Bennigans M.C. sandwiches that he would order it every single time we went there.
Ice-cream for the gadgetless 2007-07-17 20:33:52
For those of you who read other food blogs, you’re probably well aware of the sudden increase in the number of ice cream and sorbet recipes appearing all over the place as our Northern neighbours hit the peak of their summer season with all the sweltering heat and humidity that it brings.
However, for me this poses two problems. Firstly, the fact that it’s currently cold enough to freeze the t*ts off a cow (say MOO!), and secondly, the utter frustration I feel when reading those posts because I know that since I am without an ice cream maker (and will continue to be without till I can afford one, probably next year), these tantilizing frozen desserts will continue to remain outside my grasp.
GRR!
Surely, I cannot be the only one whose kitchen does not contain this gadget! I can’t be the only one left, standing in the rain, under a balcony, yelling a heartbreaking “STELLA! STELLA!”
Woah, segue. Ahem - serves me right for dreaming about Marlon Brando as a f
I take thee, Nigella Lawson, to be my domestic goddess… 2007-07-19 06:38:35
I often joke with my friends that I live in the middle of Sticksville Suburbia - about a 20 minute drive from my home and you encounter paddocks of sleepy-eyed sheep and horses grazing side by side, and there’s an entire strip of road with small-scale farms all side by side selling things from fresh bok choi to bags of apples for eating and juicing. About every second Saturday, I take a trip to these green pastures to stock up on juicing apples and carrots, but also to check out any other produce that may be available, sometimes grabbing bargains on bags of Chinese greens, cabbages, potatoes and other assorted produce.
Last week’s trip, we stopped off at one farm to check out their carrots, when I happened to spot a giant wagon out the front with bags of limes, $1 per kg!
Can I get a WOOT WOOT?! Limes are ridiculously expensive at the supermarkets here, so though the limes in this bag were a bit pale and a little scarred, this was absolutely no deterrant as I grabbed a bag Read more:Lawson
Following the K-I-S-S principle 2007-07-23 10:19:35
Sorry that I’ve been a bit absentee of late, but I’m trying to finish a list of tasks that I need to get done before I go back to uni for the final semester of my BA in a few weeks and one of them in particular is driving me absolutely batsh*t crazy! Argh! In fact, it almost seems that this particular tasks exists for the pure and simple reason of driving me just a little loopy. And when this task is not driving me to my wits end, I am trying to combat the bone-chilling cold that currently has all of Melbourne (let alone the rest of the state) in it’s long-fingered and icy clutches.
Believe it or not, it’s a LITTLE bit hard to go out for a cuppa tea when its so bitterly cold out that the only bit of your body which is exposed to the elements are your eyes, and those only because you kinda need to see where you’re going, and wearing an eye-warming piece of clothing such as a blindfold is deemed somewhat impractical after receiving quite a few dents to you Read more:Following
So where did the alchy go? 2007-07-26 23:43:11 Not a recipe, but hopefully an interesting post regardless.
I’ve got ‘interesting’ taste buds. Born in the year of the dog (according to the Chinese astrology), my family have always kidded that I’ve got heightened senses - my eyes are quick to pick up on small details (interestingly, I’m the only member of my family not to wear glasses), I can smell the tiniest traces of definable smells such as perfume and celery, and my tastebuds can usually pick up certain flavours with uncanny accuracy.
In fact, the test of whether something in the fridge is not quite right is for my family is to stick it under my nose for me to smell, or if I’m unsure after that, dip a chopstick in it and give it to me to taste (feel sorry for me yet??).
Anyway, I digress.
One thing that I can nearly always pick up is if alcohol has been used the preparation of a dish. Despite people and cookbooks swearing that X amount of time will have burnt off the alcohol in whatever recipe
Let’s step this way and take a minute… 2007-07-31 02:23:04
Here’s a cute picture of Mr Woofy, for the first ever edition of Food Bloggy Pets Of The Month, a new event over at Peanut Butter Étouffee. Make sure to head over to see the round-up of pets next week
Right, now that I’ve lured you into reading this post with an adorable photo of Mr Woofy (and yes, his face is more sooky than usual as he’d just had a bath and he’s a water-hatin’ dog), let’s discuss something a bit more serious.
Being an avid (learner) cook, there are certain values and expectations that I have. Though I’ve been known to indulge in the occasional bit of take away or things such as ramen, if it is humanly possible then I’ll make sure to try and prepare my food from scratch, maintaining a relationship with the produce that I’m handling, something that I think is an essential part of understanding the relationship between our bodies and the food we fuel it with.
The thing that makes me sad about the increase in fro
Dreams of Coney Island 2007-07-29 10:04:12
My brother is a health nut. Almost every day for lunch he has a tuna salad (tuna in springwater, chopped vegetables with no dressing!) and he rarely if ever indulges in naughty things such as sweets, cookies, cakes or chocolate. In fact, I often have to cajole him to give any of my baking a try (and every time he refuses, I let him know very loudly that his knockback is in fact breaking my poor, fragile little heart). However, outside of this tuna-salad-and-calorie-watching-addiction, I can usually get his nose sniffing with something robust and meaty, so whenever he drops a hint that he might like a dish this way inclined, it usually has me scrabbling for a pen and paper to draw up a shopping list so I can get cracking in the kitchen!
Quite some time ago now, my brother told me that he’d spent about an hour on Wikipedia, looking up all manner of different dishes that are well known in the U.S…and then proceeded to describe them to me one by one. Of course, my memory bein Read more:Dreams
, Island
Simple elegance 2007-08-01 08:52:23
Anyone who has read this blog for any number of time knows that I love spending hours in the kitchen. Baking, in particular - I love rolling up my sleeves and attacking an unfamiliar recipe with gusto, watching with nervous anticipation to see whether it turns out. Nearly all the time, I revel in the process of turning flour, eggs, butter and sugar into some wonderfully soft and fluffy creation, but sometimes…well, the idea just doesn’t thrill me.
A bit of a problem, really, if I feel like something sweet but there’s nothing in the house (we don’t store bought cookies/chocolates/sweets in our home, so the only sweets we have are the ones that I make). If I’m feeling a bit too tired or drained, then it’s most likely that I’ll just go without fulfilling my sugar craving, grumbling as I complain to myself about the lack of desserty goodness in the fridge.
One such occasion arose awhile ago. I’d gone grocery shopping with the intent on mak Read more:Simple
Lamington lovin’ 2007-08-04 00:50:35
So what do you get when you take a sponge cake, chop it into squares, smother them in thick glossy chocolate icing then give them a good dredging in dessicated coconut?
Why, a wonderful treat known as the lamington, of course!
Much like the humble pavlova, the lamington’s origins are contested - this time, not just between Australia and New Zealand (and really, what would our relationship be without a little healthy competition ;)), but with the Scottish also putting up their hands for a claim on this little cake. In the end, regardless of where they originated from, they are just sinful little morsels that are a well known treat here - in fact, it’s common for schools to hold lamington drives as fundraisers, tables and tables covered in these speckled treats being sold and many goofy chocolate and coconut coated grins running round around them.
To make these, a soft yet slightly dense sponge is either just cut into squares or rectangles that are sandwiched with a little
A bounty of berries for a very special birthday 2007-08-08 04:58:06
Yes, this is a strawberry mirror cake. No, I’m not a member of the Daring Bakers clique - but read on…
Whilst I bake cakes fairly often (there is a new cake on the kitchen bench on average once a fortnight), I generally go for plain cakes that don’t require any fancing piping or icing - not as a personal choice, but because my family tend to prefer simple cakes for everyday consumption, and an iced cake is just a tad more difficult to pack for lunch than an cake that has not been gussied up.
What does this mean for me? Well, generally speaking, I have to restrain myself from making fancier cakes, bookmarking the recipes and gazing at them wistfully, the longing in my glances so keen that they could cut glass. The exception to this is when I bake for a birthday, and I tend to go…well, a bit mad with birthday cakes, as there’s nothing better than to see the look of delighted surprise on the birthday person’s face when you present them with a gorgeou
Steam it up one time 2007-08-06 05:40:26 Steam
ed buns - one filled with sweetened red bean paste, the other with finely chopped spring onion
With China, Japan and Korea being in such close proximity to each other, it means that many dishes cross the short distances to each country, either in its existing form or being recreated into a new variation (such as Korea’s kimbap - a take on the Japanese sushi, or Chinese sweet and sour pork which has been recreated in Korean cuisine into a dish called tang siu yook). Another instance of this cuisine switcharoo is the Chinese steamed bread known as baozi. In Chinese cuisine this soft, fluffy, slightly sweet bread appears in many different forms - served as is, or formed into dumpling-like buns with a variation of fillings. However, in Korea, just one variation has managed to become its own national icon - the doushabou, or bun with a sweetened red bean filling.
In Korea, we called this bun either a jjin bbang (literally ’steam bread’) or ‘hobbang‘, the
A cloud-like cheesecake 2007-08-11 07:00:17
This post was going to contain some silly comments about the variety of cheesecakes around as well as the qualities of baked goods from certain areas of the world - for example, Asian bakeries and their overwhelming amount of different kinds of soft milky breads (I think I’ve spoken before about the near impossibility of finding a wholemeal sandwich loaf in Korea before)…but…
I’ve caught my SECOND head cold for the winter (insert a highly colourful stream of expletives here) and thus can barely keep my head up, and staring at this screen for periods of more than a few minutes is completely out of the question, which is why you’ll have to forgive any incohesiveness in this post as I’m currently battling my blurring eyesight and fading consciousness as my fingers hammer out these words on the keyboard.
All I can say about this recipe is that it is the love child of the softest sponge cake you have ever eaten and a very light cheesecake - moist, see
Heavenly mess 2007-08-13 05:30:40
Definitely not the best looking potatoes in the world, but they taste divine!
My kid brother is a maniac. He’s an in-training bodybuilder who has shoulders broad enough to carry a house and seems to subsist with low-carb, low-fat, high protein meals nearly all the time (usually containing tuna or chicken). Now me, I can’t understand this obsession and I certainly can’t understand the meal plan he sticks by (eurgh! Tuna salad and boiled eggs for almost every meal? No thanks!), and I feel sorry for him when I see him sadly plowing through his own meals, so I’m always on the search for something that will tempt his tastebuds, yet be healthy enough that he won’t feel too bad about enjoying.
Now, even though he sticks to a fairly strict low-carb diet, he has a deep-seated love of potatoes, with one of his favourites being a twice-baked potato dish that he usually devours. The only problem is that though it is ridiculously tasty, it’s also very high in ca Read more:Heavenly
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