Club 30's "Kill The Boredom Demon" Jive Pad, 36th Edition

• av98m

  2 May 07, 15:55

  Originally posted by Ferret:

  not going kushinbo
  
  -breath a sigh of relief-

  
• the Bear

  2 May 07, 15:57

  check out the sticker on the shotglass the kitten gave me
  
  
  
  
• stellazio

  2 May 07, 15:57

  Originally posted by av98m:

  *is happy that the cockroach is sad*

  
  
  i'm sad cause my fav team season is over. and i could only sit by and cry myself to sleep, waking up facing reality that my team is out.. gosh, how i hate today.
• stellazio

  2 May 07, 15:58

  Originally posted by laurence82:

  this mth ur birthday mth?

  yeah, and my best birthday gift won't be realized.
• Ferret

  2 May 07, 16:00

  Originally posted by av98m:

  

  skip the family outing.
  
  remember ur DND ?
• the Bear

  2 May 07, 16:00

  *offers to loan av a phone which can receive MMS*
  
  
  
  

  Originally posted by Ferret:

  skip the family outing.
  
  remember ur DND ?

• tare

  2 May 07, 16:05

  Originally posted by the Bear:

  *offers to loan av a phone which can receive MMS*
  
  
  
  

  how abt loan him a 3G phone?!
• av98m

  2 May 07, 16:06

  Originally posted by Ferret:

  skip the family outing.
  
  remember ur DND ?

  
• Ferret

  2 May 07, 16:06

  Originally posted by the Bear:

  *offers to loan av a phone which can receive MMS*
  
  
  
  

  x2.
• ShrodingersCat

  2 May 07, 16:07

  a gizzard is a subset of giblet.
  
  gizzard is right.
• the Bear

  2 May 07, 16:08

  should i bring my camera to take high res shots of the food using the macro mode?
• Ferret

  2 May 07, 16:08

  Originally posted by av98m:

  

  once bitten twice shy.
  
  U do it again...means utter foolishness.
• the Bear

  2 May 07, 16:09

  never thought of it like that...
  
  mathematical definition of offal
  
  

  Originally posted by ShrodingersCat:

  a gizzard is a subset of giblet.
  
  gizzard is right.

• soulwinner

  2 May 07, 16:09

  
• Wanda

  2 May 07, 16:14

  Originally posted by the Bear:

  shouldn't be that hard to make..
  
  actually, i have a confession to make.. i dunno how to cook teochew porridge.. the dishes, i know how to make.. but the actual porridge itself, i dunno how to make

  Dear bear, I make a mean plain white porridge with newly harvested rice. I'm not sure if it's the teochew style, but it's taste different and has a wonderfully smooth texture. I'll be happy to contribute the porridge while you contribute the teochew dishes and other condiments.
• the Bear

  2 May 07, 16:18

  one of these days.. one of these days
  
  can make the pickled seehum, preserved radish omelette... the rest are.. hmmm.. what do i usually eat?
  
  oh oh.. i see if i can actually make home-made kiam chye in vinegar.. i usually buy the stuff coz the stuff in the jar is better than the home-made version...
  
  gotta get the recipe for the sesame-seed pickled mustard green from my aunt..
  
  the rest of the stuff, is dependent on the availability in the market.. i like the cooked whole fish, squid and stuff like that.. damned good with fermented bean sauce with chilli..
  
  i gotta go ask how to make kiam chye stingray.. and it's been ages since i've had braised shark too...
• ShrodingersCat

  2 May 07, 16:19

  Originally posted by Wanda:

  Dear bear, I make a mean plain white porridge with newly harvested rice. I'm not sure if it's the teochew style, but it's taste different and has a wonderfully smooth texture. I'll be happy to contribute the porridge while you contribute the teochew dishes and other condiments.

  Are u hokkien?
  
  I love the newly harvested rice porridge, cooked smooth and creamy. Can pick up with chopsticks type? Supposed to be hokkien style. did i mention i lurve it?
  
  But teochew porridge is more soupy+rice grains type. My husband who is teochew dont like the smooth version. He say teochew porridge the rice grains cooked until 'open' then a bit more enough liao. not 'NUAH' like hokkien porridge. heee
• the Bear

  2 May 07, 16:20

  that's the version i don't know how to make
  
  

  Originally posted by ShrodingersCat:

  Are u hokkien?
  
  I love the newly harvested rice porridge, cooked smooth and creamy. Can pick up with chopsticks type? Supposed to be hokkien style. did i mention i lurve it?
  
  But teochew porridge is more soupy+rice grains type. My husband who is teochew dont like the smooth version. He say teochew porridge the rice grains cooked until 'open' then a bit more enough liao. not 'NUAH' like hokkien porridge. heee

• ShrodingersCat

  2 May 07, 16:20

  Originally posted by the Bear:

  one of these days.. one of these days
  
  can make the pickled seehum, preserved radish omelette... the rest are.. hmmm.. what do i usually eat?
  
  oh oh.. i see if i can actually make home-made kiam chye in vinegar.. i usually buy the stuff coz the stuff in the jar is better than the home-made version...
  
  gotta get the recipe for the sesame-seed pickled mustard green from my aunt..
  
  the rest of the stuff, is dependent on the availability in the market.. i like the cooked whole fish, squid and stuff like that.. damned good with fermented bean sauce with chilli..
  
  i gotta go ask how to make kiam chye stingray.. and it's been ages since i've had braised shark too...

  I like the 'owe hee' steamed mullet with kiam chye
  
  BEST HA!
• stellazio

  2 May 07, 16:21

  i had teochew porridge with dishes + oyster omelette + mutton satay for supper ytd with my friends.
  
  ahh the wonders u could do when not working.
• Wanda

  2 May 07, 16:22

  Originally posted by the Bear:

  one of these days.. one of these days
  
  can make the pickled seehum, preserved radish omelette... the rest are.. hmmm.. what do i usually eat?
  
  oh oh.. i see if i can actually make home-made kiam chye in vinegar.. i usually buy the stuff coz the stuff in the jar is better than the home-made version...
  
  gotta get the recipe for the sesame-seed pickled mustard green from my aunt..
  
  the rest of the stuff, is dependent on the availability in the market.. i like the cooked whole fish, squid and stuff like that.. damned good with fermented bean sauce with chilli..
  
  i gotta go ask how to make kiam chye stingray.. and it's been ages since i've had braised shark too...

  Ooh...i love the squid....and I know how to make kiam chye stingyray....but it's been a long while since I made it coz SO don't like to eat fish, except for salmon which I'd taught him to enjoy. Luckily, my FIL loves to eat shark so he cooks shark with kiam chye. *salivating liao*
• the Bear

  2 May 07, 16:23

  mullet.. i like just steamed.. with fermented bean sauce with chilli for dip
  
  actually, what i like very much is kinda... weird to a lot of people...
  
  the "song hir" or big head carp head.. just steamed and eaten with either chilli/garlic/vinegar mixture or fermented bean sauce/chilli/lime mixture for dip
  
  

  Originally posted by ShrodingersCat:

  I like the 'owe hee' steamed mullet with kiam chye
  
  BEST HA!

• ShrodingersCat

  2 May 07, 16:24

  i used to buy shark fillets to cook porridge... cos cheap
  
  its very FIRM and tender.. good fish for fish porridge!
• tare

  2 May 07, 16:24

  Originally posted by the Bear:

  one of these days.. one of these days
  
  can make the pickled seehum, preserved radish omelette... the rest are.. hmmm.. what do i usually eat?
  
  oh oh.. i see if i can actually make home-made kiam chye in vinegar.. i usually buy the stuff coz the stuff in the jar is better than the home-made version...
  
  gotta get the recipe for the sesame-seed pickled mustard green from my aunt..
  
  the rest of the stuff, is dependent on the availability in the market.. i like the cooked whole fish, squid and stuff like that.. damned good with fermented bean sauce with chilli..
  
  i gotta go ask how to make kiam chye stingray.. and it's been ages since i've had braised shark too...

  pickled seehum!!!!!!!!!!
  
  erm.... how abt braise pig trotters?
• ShrodingersCat

  2 May 07, 16:25

  Originally posted by the Bear:

  mullet.. i like just steamed.. with fermented bean sauce with chilli for dip
  
  actually, what i like very much is kinda... weird to a lot of people...
  
  the "song hir" or big head carp head.. just steamed and eaten with either chilli/garlic/vinegar mixture or fermented bean sauce/chilli/lime mixture for dip
  
  

  got this place at racecourse road
  steam song hir tao... with the sauce u say over the fish...
  
  walao damnsuperduper nice
  
  i can't continue talking in this forum. hungry liao.
  
  -goes scavenge-