chevvie's IReallyLikeFood

Monday, October 25, 2010

Mon, 25 Oct 2010 22:23:09 GMT

I've recently re-discovered that buttery, flaky delight that forms the shell to so many classic desserts: the delicious pastry shell.

My god, it is delicious. <3

This started a while ago, with the talk of baking adventures with a few uni friends, naturally, the conversation evolved to a thoughtless slobbering over our favourite desserts.

Have I told you mine?

It's a simple dish, the golden delight that is lemon-lime tart. (Back story; I first ate this at the sea side with my parents, it was like the first time you stepped into water, or looked at a yellow baby duck. It was glorious.)

So anyway, my thought process naturally turned to the way in which this wonderful thing could be created by an ordinary human being (quite apart from that superior race we call chefs), and as these thoughts turned to ambition, I made plans, borrowing equipment, calling on friends, buying ingredients to start me on the process of getting to this golden cup of deliciousness.

I started with a simple lemon meringue with two friends, curbing my excitement and anxiousness with the inundation of fun.

It was... wow.

Emboldened by my success, the apple pie followed.

(Picture to follow when I find one)

I experimented a little with the pastry this time, adding a little bit of this and that, trying out that lovely looking pate brisee covered in Julia Child's manual - The Art of French Cooking.

It ended well, lacking a little in the filling, but exhibiting, if I say so myself, a terrifically rich crust.

Maybe next time, I'll try for gold and finally make that elusive lemon-lime tart.

things i do while i eat

Wed, 10 Mar 2010 09:58:07 GMT

Today, as I was munching on a delicious chocolate cigar, I noticed that there is a routine involved with eating that I follow through each time.

Whenever I am in a place with windows, I always look outside after my first bite in the food, no matter how inconvenient it may be from my initial position.

Do you have any foodiosyncrasies?

don't judge me! D:

Fri, 11 Sep 2009 07:29:11 GMT

In accordance with the food theme of this blog, I must confess that of all those projects I had wanted to do once my exams were over, not one was actually made for the enjoyment of my family and peers.

I apologise.

Soon. I promise.

Exeunt Stage Right.

Clicking

Mon, 17 Aug 2009 06:15:59 GMT

"Blog now" is so refreshing

almost as refreshing as a good cucumber sandwich.

I wonder how they make that lovely mustard sauce...

To-do List

Sat, 15 Aug 2009 23:06:47 GMT

I made a list of desserts to make after Trial period.

It goes something like this

Date Scones
Raspberry and White Chocolate Cheesecake
Baked American Cheese
Brownies
Shortcake
Tapioca Dessert
Rice Pudding
Angel Food Cake
Double Chocolate Baked Cheesecake
Green Tea Mousse Cake
Passion fruit Mille-Feuille

I am going to be busier after trials than I have been for a long time. D:

Exeunt Stage Right

I hope

Sun, 02 Aug 2009 10:52:32 GMT

one day, I will possess enough capital, interest and time to open my own cafe.

It shall serve delicate pastries, rich cakes, decadent creams and mouth watering meals.

That shop shall never grow larger, even though more and more people clamour to taste my art. It shall remain the quaint little corner store which, despite competition, keeps its own through its quirky, homely feel.

The shop shall have a few usuals, people who come in purely for some conversation with the waitresses and chefs, purely soaking up the atmosphere, and in their laughter, add to the charm of the place.

And of course, the kitchen. The kitchen shall be mine.

Pocky

Fri, 17 Jul 2009 22:42:59 GMT

is delicious.

What's the difference between Pocky

and its Korean counterpart, Pepero?

Exeunt Stage Right

studying

Mon, 13 Jul 2009 00:33:11 GMT

always made me hungry

have been looking at a few things from cakewrecks (google it.) and this is why you're fat (also google)

found a few things which excited my appetite

http://www.flickr.com/photos/chockylit/39829525/in/photostream/

and also Spam Sushi

Mmmm.

Exeunt Stage Right.

Mustard

Fri, 10 Jul 2009 11:45:04 GMT

tastes like wasabi.

I had never noticed before.

I looked it up and found out they were both made from horseradish (albeit different varieties).

That makes sense, I guess.

Learning

Fri, 03 Jul 2009 10:15:40 GMT

the truly important things

Today, my mum's cleaning lady taught me how to make mochi (a sticky cake made from rice flour wrapped around a filling such as red bean, black sesame or peanut).

See Image

It's surprisingly simple.

Ingredients:

Rice flour - 250 grams
Water - 70% of a rice bowl
Sugar - 90% of rice bowl
Coconut Milk - 1 carton

Method

Mix ingredients together
Pour it into a steaming platter and steam for 30 minutes on high flame
Let cool (until it's warm to the touch) then take a spoonful and place a spoonful of filling (your choice) on it
Close the opening and roll in desiccated coconut.

The Measurements are iffy, but you should get the point.
I'll post up photos when I actually make some

Exeunt Stage Right.