Club 30's "Kill The Boredom Demon" Jive Pad, 66th Edition
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why?
comes highly recommended
btw, i'm going to go buy lunch in a while.. i think about $4 of cut fruit
Originally posted by Ferret:eeeeee....!!!
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I have been asking but so far no luck. One pack of 15 or 20 (can't remember) costs about S$6 to S$10 depending on the tea...the one with ginseng/tonic costs about $10.Originally posted by elindra:Maybe it is being sold in some organic stores now?
How much did they used to retail for? -
me thinking... Sunset Way Steamboat?
Originally posted by Fatum:I just clicked on the blog ... the steamboat looks good .....
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time. and too much effort.Originally posted by the Bear:do it.. do it!
and my poor nose's gonna be whacked. -
Ok i am just plain lazy.
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ginseng??
I am recently hooked on ginseng tea... 
Originally posted by Wanda:I have been asking but so far no luck. One pack of 15 or 20 (can't remember) costs about S$6 to S$10 depending on the tea...the one with ginseng/tonic costs about $10. -
Wow...u can cook curry.....Originally posted by Ferret:time. and too much effort.
and my poor nose's gonna be whacked.
Erm....since u ...erm...said.....er....got no affinity with ....er....
....er....kitchen appliances....
*Siams and runs out for lunch* -
I make excellent chicken curryOriginally posted by Wanda:Wow...u can cook curry.....
Erm....since u ...erm...said.....er....got no affinity with ....er....
....er....kitchen appliances....
*Siams and runs out for lunch*
All it takes it coconut milk, curry powder, the token chicken, a wok and lots of luck -
okay.. i'm reading No Reservations by Anthony Bourdain..
here's an exerpt for ferret coz i just read what pinkybear said in the blog
ahem!
There are no "good" and "bad" ingredients in China. THere are the easy - usually expensive - ingredients. And then there's the real stuff - the stuff where it took maybe a few centuries of trial and error to figure out how to make it good or discover what was good about it all along. Great French chefs know, for instance, that the fish's head is the best part. But they would seldom dare to serve it. In French restaurants in the US, they literally can't give it away. In China, cooks take it for granted that you will prefer the head. Who wouldn't? Chinese cooks and chefs are used to preparing food for customers who know what the fuck they're eating: what's good, where it's good, and when it's good... -
u forgot the lemongrass and potatoes...Originally posted by Ferret:I make excellent chicken curry
All it takes it coconut milk, curry powder, the token chicken, a wok and lots of luck -
Originally posted by the Bear:
okay.. i'm reading No Reservations by Anthony Bourdain..
here's an exerpt for ferret coz i just read what pinkybear said in the blog
ahem!
There are no "good" and "bad" ingredients in China. THere are the easy - usually expensive - ingredients. And then there's the real stuff - the stuff where it took maybe a few centuries of trial and error to figure out how to make it good or discover what was good about it all along. Great French chefs know, for instance, that the [b]fish's head is the best part. But they would seldom dare to serve it. In French restaurants in the US, they literally can't give it away. In China, cooks take it for granted that you will prefer the head. Who wouldn't? Chinese cooks and chefs are used to preparing food for customers who know what the fuck they're eating: what's good, where it's good, and when it's good...[/b] -
I was in a business meeting with my asian-pacific counterparts @ Beijing..
we were served at the so-called Ma Han Quan Xi:
The Fish Head, Camel Humps, Turtle Tails, Geese Tongue, Horse Meat, and god knows wat.........lucky no Bear Paw...
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lemongrass ? eeEEeee ...!!!!!Originally posted by LOTUSfairy:u forgot the lemongrass and potatoes...
NO LEMONGRASS IN MY CURRY.
Potatoes fall under the luck category.
Luck as in got someone to remind me -
no need lemongrass...
get good curry powder... roll chicken in it...
heat up pot and put some peanut oil in it.. fry the chicken a bit and then toss in some curry and chilli powder... stir a bit.. put in some water.. stir a bit..
add coconut milk.. stir constantly and gently over gentle fire.. do not let it boil vigourously.. add potatoes...
watch over curry to ensure it doesn't burn.. and allow to heat for a couple of hours...
result = good curryOriginally posted by LOTUSfairy:u forgot the lemongrass and potatoes... -
goose tongue is delicious!
too bad no duck head.. duck tongue is also delicious -
yeah yeah something liddat...Originally posted by the Bear:no need lemongrass...
get good curry powder... roll chicken in it...
heat up pot and put some peanut oil in it.. fry the chicken a bit and then toss in some curry and chilli powder... stir a bit.. put in some water.. stir a bit..
add coconut milk.. stir constantly and gently over gentle fire.. do not let it boil vigourously.. add potatoes...
watch over curry to ensure it doesn't burn.. and allow to heat for a couple of hours...
result = good curry
minus out the peanut oil....
and yeah it will turn real thick and creamy.... -
i know near Mustafa there is a small shop who grind great curry powder...
dunno can buy from them or not...
let try next week...Originally posted by the Bear:no need lemongrass...
get good curry powder... roll chicken in it...
heat up pot and put some peanut oil in it.. fry the chicken a bit and then toss in some curry and chilli powder... stir a bit.. put in some water.. stir a bit..
add coconut milk.. stir constantly and gently over gentle fire.. do not let it boil vigourously.. add potatoes...
watch over curry to ensure it doesn't burn.. and allow to heat for a couple of hours...
result = good curry -
december busy month..
must learn how to cook,...curry chicken, marinated prawn (diff taste/style), deviled eggs, beggar chicken..Originally posted by Wanda:Wow...u can cook curry.....
Erm....since u ...erm...said.....er....got no affinity with ....er....
....er....kitchen appliances....
*Siams and runs out for lunch* -
the best part of a fish, are it's cheeks ...
prepared right they have the consistency of scallops ...
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Originally posted by Fatum:the best part of a fish, are it's cheeks ...
prepared right they have the consistency of scallops ... -
no seriously...
the best flesh of the fish..
tuna cheek dish = US$75 at jap restaurant..Originally posted by Ferret: -
like some kind of horror movie.Originally posted by the Bear:no seriously...
the best flesh of the fish..
tuna cheek dish = US$75 at jap restaurant..
and all these talk of curry.... I went to buy katsu curry don -
Ferret is so picky about food, next time get married how ? ... -
okay.. good news for ferret and bad news for you...
ducks come without heads or feet...
on 30th, cook some rice? the assam gravy which comes with the ribs are damned good with riceOriginally posted by Fatum:Ferret is so picky about food, next time get married how ? ... -
i am not picky !!!Originally posted by Fatum:Ferret is so picky about food, next time get married how ? ...
i prefer to eat "normal" !!!!
what has marriage got to do with anything ?