Club 30's "Kill the Boredom Demon" Jive Pad,106th Edition
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Originally posted by viciouskitty74:
You are just like my brother in law, he is a micrologist? And my sister was influenced by him, such that she has a germ phobia.Though, its the super flu and cold germs that put her down for about 2 days everytime anyone else is sick besides her, got her paranoid about personal hygience and cleaniness.
Actually there was an episode in Myth Busters or something that they did an experiment with food left outside and expiry dates and what not and that most food are still good and safe to consume past expiry if there have been no change in colour and smell and taste. Even the lab test turns out ok.They even showed a guy eating mouldy bread with no problems and the lab test shows that besides the awful appearance, the mould was actually safe to eat....but I draw a line at that seriously.
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Originally posted by Ferret:
what do u do with it after u add the cheese to the meat !?
I like to add mozerella to minced meatYou can bake them into oozy cheesy goodness or fry them
Up to you
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Originally posted by viciouskitty74:
You are just like my brother in law, he is a micrologist? And my sister was influenced by him, such that she has a germ phobia.Though, its the super flu and cold germs that put her down for about 2 days everytime anyone else is sick besides her, got her paranoid about personal hygience and cleaniness.
Yeah, see!! When it comes to food hygiene, I've got my hang up's.
I sniffed suspiciously at my possibly still consumable chicken fillets and my stomach started churning and I could feel my face turning a bit green at the thought of the festering microorganisms... all the Salmonella and what-have-you's start swirling around in my mind until... AAAAaaargh!! *dump!! Peace once more. 
Seriously, I don't trust the people who handle the meat. You don't know if they are clean. I mean even in a developed country like the US, you get food violations resulting in severe food recalls and food poisoning. And truthfully, a lot of these large organisations are pretty unethical. It was featured in a Current Affairs program here that some supermarkets have been known to re-package their meat and pump in some kinda gas when vacuum-packing the meat to make them look fresh and stay saleable longer. I've been alarmed at a Coles branch for their extremely poor and unsatisfactory chiller conditions. I've boycotted Coles meat at Richmond Mall for a long long time and I can't bring myself to enter the poultry stall at Victoria St nearby because of the foul stench that assaults me as I enter. I doubt the stuff is fresh. I doubt their hygiene standards are up to par. I doubt the chiller's cold enough sometimes.
Too bad, that's the limitations I have to live with. But vk, your bro-in-law, the microbiologist, he'd empathise.
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Originally posted by Rhonda:
Yeah, see!! When it comes to food hygiene, I've got my hang up's.
I sniffed suspiciously at my possibly still consumable chicken fillets and my stomach started churning and I could feel my face turning a bit green at the thought of the festering microorganisms... all the Salmonella and what-have-you's start swirling around in my mind until... AAAAaaargh!! *dump!! Peace once more. Seriously, I don't trust the people who handle the meat. You don't know if they are clean. I mean even in a developed country like the US, you get food violations resulting in severe food recalls and food poisoning. And truthfully, a lot of these large organisations are pretty unethical. It was featured in a Current Affairs program here that some supermarkets have been known to re-package their meat and pump in some kinda gas when vacuum-packing the meat to make them look fresh and stay saleable longer. I've been alarmed at a Coles branch for their extremely poor and unsatisfactory chiller conditions. I've boycotted Coles meat at Richmond Mall for a long long time and I can't bring myself to enter the poultry stall at Victoria St nearby because of the foul stench that assaults me as I enter. I doubt the stuff is fresh. I doubt their hygiene standards are up to par. I doubt the chiller's cold enough sometimes.
Too bad, that's the limitations I have to live with. But vk, your bro-in-law, the microbiologist, he'd empathise.
Haha they use carbon monoxide
That's the industry 'secret'
When you use carbon monoxide on meat, the meat may have turned foul and not fit for human consumption but the colour and appearance of the meat still looks extremely fresh like it has just be carved from the animal
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Originally posted by Rhonda:
I know, and I have done that. Separated into single-portion size ziploc bags and frozen them. But given a choice, I don't like it. I'd do it to save money and to be economical but like what Ferret declared, "I No Rikes!"
well, it's still meat.... frozen minced port with instant noodle is better than plain instant noodle! wahahahaahahahaa -
Originally posted by viciouskitty74:
Remember the last time I cooked for the kids.
No matter how much I cooked, my neice will simply spit out the foodstuffs if she does not like them.
At that time, was plenty of experimenting to see what the kids like.
In the end, its the boiled quail eggs for my neice. Deep fried chicken nuggets for the boy and cheese, ham sandwich with chilli sauce for my sis.
If it was not so funny, I will be terribly stressed out then.
Argh! I can't cook for fussy eaters! Suzie my big, fat cat tried to go fussy on me once. I heck-cared and told her, "Too bad, Miss Suzie! You eat it, or you starve!"
She made a big show of starving herself for one day but by the second day, she was so ravenous, she ate whatever!
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Originally posted by Ferret:
what do u do with it after u add the cheese to the meat !?
You wouldnt believe it. (Anyway, I did had a hard time trying to get those ultra big bottles of pamesan cheese thingy, those you see at pizza table for sprinkling onto the pizza, in Singapore)I ever wrapped some cheese minced meat into wontan skin and made wontans cooked in soup.
1 time is stuffed the cheese meat onto a upturned shitake mushroom and steam it.
1 time is make into balls and deep fried it.
Finally, stuff into the tomato shells and steam it using the rice cooker with the steam layer attachments, along with rice.
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Originally posted by Rhonda:
Argh! I can't cook for fussy eaters! Suzie my big, fat cat tried to go fussy on me once. I heck-cared and told her, "Too bad, Miss Suzie! You eat it, or you starve!"
She made a big show of starving herself for one day but by the second day, she was so ravenous, she ate whatever!
She's weak willedMy dog rufused to eat dog biscuits and starved himself for 3 days till we gave in -_-"
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Originally posted by viciouskitty74:
Well, chinese cooking actually can help the meat not smell errr.....not fresh.
Plenty of lovely spices, maybe some ginger juice.......wah lah!
Not forgetting the power of Chinese cooking wine. Zhao Xing Jiu.
I like Hua Diao Jiu.
And oooh... I found a lovely equivalent to my Choya Golden Honey Plum Wine!
It's Yuzu wine, easily available here... for now! -
Originally posted by elindra:
Actually there was an episode in Myth Busters or something that they did an experiment with food left outside and expiry dates and what not and that most food are still good and safe to consume past expiry if there have been no change in colour and smell and taste. Even the lab test turns out ok.They even showed a guy eating mouldy bread with no problems and the lab test shows that besides the awful appearance, the mould was actually safe to eat....but I draw a line at that seriously.
I have stuff in my fridge that expired in Jul 2008... but I'm still slowly consuming them!
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Originally posted by Rhonda:
I like Hua Diao Jiu.
And oooh... I found a lovely equivalent to my Choya Golden Honey Plum Wine!
It's Yuzu wine, easily available here... for now!
I like my hua diao jiu tooIt's likesoooo yummy
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Originally posted by elindra:
She's weak willedMy dog rufused to eat dog biscuits and starved himself for 3 days till we gave in -_-"
She's a foodie cat! She LOVES food! She's my special strawberry yogurt-loving cat.
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Dont you just love Singapore, where your mother goes to market and buys meat every morning instead of us buying from supermarkets every week?
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Originally posted by elindra:
Haha they use carbon monoxide
That's the industry 'secret'
When you use carbon monoxide on meat, the meat may have turned foul and not fit for human consumption but the colour and appearance of the meat still looks extremely fresh like it has just be carved from the animal
Carbon Monoxide?!! That's like, car exhaust fumes!!!
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Originally posted by elindra:
She's weak willedMy dog rufused to eat dog biscuits and starved himself for 3 days till we gave in -_-"
patches does this sometimes ....
she'd refuse her kibbles because I didn't spoon in enough of the canned meat .....
or if she doesn't like that particular can .... she'd flip her bowl over with her paw and walk off ....
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Originally posted by Rhonda:
I like Hua Diao Jiu.
And oooh... I found a lovely equivalent to my Choya Golden Honey Plum Wine!
It's Yuzu wine, easily available here... for now!
Woo hoo......am now kinda hooked on Ice Wine.Hows the yuzu? I doubt its taste as full as the plum wine. plum wine is like syrup, goes around the mouth and leave a oily feeling.
Yuzu should be more citrusy?
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Originally posted by tare:
well, it's still meat.... frozen minced port with instant noodle is better than plain instant noodle! wahahahaahahahaaI have frozen Pork balls with Mushrooms (Made in Singapore!) and Fishballs (Made in Malaysia) and frozen vegetables in my freezer for when I cook instant noodles.
Sometimes, got frozen shui jiao too although some brands are so yucky! There's this bag of Made in China dumplings that I want to discard, not because they are expired, but because they taste so horrible, and there's this really strange ammonia or what-not chemical smell and being Made in China, I can't help but look at it with a lotta lotta suspicion!! 
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I forgot to mention.
My sis has been cooking.
And because I refused dinner due to the heavy brunch. She made me a salad.
Steamed brussel sprouts & baby carrots soaked in horse radish cream aka wasabi cream.
The cream melted from a beige colour to clear old in the steamer.
My bro in law got a shock cause he wasnt prepared for the wasabi kick since the sprouts and carrots just looked normal wet from the steaming.
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Originally posted by viciouskitty74:
Dont you just love Singapore, where your mother goes to market and buys meat every morning instead of us buying from supermarkets every week?
Actually, even when I worked a five-day week corporate job, because I didn't have so much OT then, most weeknights I'd cook.
I'd just hop on the company bus after work to the NTUC at Boon Lay MRT Station (is it called Jurong Point or something?), then take the MRT back home to cook. Or drop by at the Ghim Moh market at night where a few stalls are thankfully open, to get dinner ingredients.
Yeah... love Singapore where fresh food is so much easier to get!
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cheese can fry ?
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Yup Carbon Monoxide
See the thing is it's safe to eat something gassed with Carbon Monoxide because it won't poison you. It's the inhaling part that will kill you.AVA in Singapore is very strict about gassing meat with Carbon Monoxide because you can't tell if the meat as gone bad. There is no colour change or smell but the meat has gone bad. That is the scary part
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Originally posted by viciouskitty74:
Woo hoo......am now kinda hooked on Ice Wine.Hows the yuzu? I doubt its taste as full as the plum wine. plum wine is like syrup, goes around the mouth and leave a oily feeling.
Yuzu should be more citrusy?
Erm... It wasn't so citrusy. It was very fragrant for sure. But it tasted like the Golden Honey Choya. There's probably honey added in although it's all in Kanji, I can't read it.
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Originally posted by Ferret:
cheese can fry ?
Only if you got enough oil to coat it so it wont stick to your pans.Or have the cheese breaded, or coated in flour before you fry.
Think cheese sticks.
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Originally posted by Ferret:
cheese can fry ?
Of cozGot fried cheese sticks ma
cover cheese sticks in batter and deep fry them
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cheese sticks !
