November 19, 2012 § 2 Comments
I tend to find places I love to eat, and then go back to them with the kind of regularity that makes me never want to eat there again. See: China Red, The European and Thien An. I’m going to try very hard not to do this with Mamak, the popular new Malaysian place in the city’s North. But the temptation is certainly there; Mamak is close to home, cheap and totally addictive.
November 2, 2012 § Leave a comment
So I got to do a food blogger thing.
October 27, 2012 § 3 Comments
When I was a teenager, a bit of a cold was a pretty good thing. I could stay home, drink endless cups of tea and re-read The Lord of the Rings (have I said too much?).
But now as an adult (give or take), getting sick is the worst. You can’t do any of the fun things, and when you don’t go to work, the work just piles up. I have stuff to do now.
So I’m going to get my wellness on and drink all the carrot and ginger juices and water and lemon and honey and ALSO, smash some broccoli. And why not broccoli and tempeh?
October 24, 2012 § 5 Comments
Salt is mainly used as a flavour enhancer like sugar (this is why salty-sweet combos are so tasty, it’s all flavour enhancer), but it is also a mineral/chemical (sodium) which does some fancy shit when you’re not looking. So it’s handy to know when to use it, and how.
October 22, 2012 § 1 Comment
Making your own flour tortilla for tacos is so easy and cheap and rewarding, you’ll never have to pay for overpriced Mexican street food again (hola, Melbourne!).
October 20, 2012 § Leave a comment
I took my mum to Chin Chin on a Wednesday night at 6 p.m and we got a seat at the kitchen bar immediately. I thought I’d start with that information, as people still seem to be obsessing about how long it takes them to get a table. It’s definitely easier to get a table for two than for four or more.
October 12, 2012 § 3 Comments
Most mayonnaise that you can buy is pretty underwhelming, if not entirely horrible. And although I think Thomy is ok, making mayonnaise at home is so easy and it’s so damn tasty. I favour a more Japanese-style mayo, with rice vinegar and a nice lightly-flavoured oil such as peanut or canola or rice bran. I can’t tell you anything about their respective health benefits (or otherwise), you’ll have to work that out for yourself. Olive oil, I find, is too strong for mayonnaise and overwhelms the all-important egg flavour.