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Gourmet OdysseyI cook, I eat, therefore I blog
http://gourmetodyssey.blogspot.com/
I cook, I eat, therefore I blog
http://gourmetodyssey.blogspot.com/
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I cook, I eat, therefore I blog
gourmetodyssey.blogspot.com
Gourmet Odyssey: July 2007
http://gourmetodyssey.blogspot.com/2007_07_01_archive.html
Sunday, 22 July 2007. I have a bit of an obsession with roasts and as a result, I am always trying different ways and means to inject flavour and texture into the roasts I make. I discovered the technique of brining about a year ago, and it proved so successful that I now brine all the poultry I roast. I had never tried brining pork before, but on the advice of the chefs at the CIA, I decided to give it a go. I find the loin quite dry (unless it is kurobuta pork! I was disappointed that the skin did not ...
Gourmet Odyssey: June 2007
http://gourmetodyssey.blogspot.com/2007_06_01_archive.html
Friday, 29 June 2007. This is intended for the team members of "Team Amateur". For easy sharing, I've decided put the recipes of the extras I prepared on this blog. All measurements are not precise because I normally just taste and adjust as I go along. Garlic, half a large bulb. Ginger, about the same quantity as garlic. Long grain rice, pref Jasmine, about 4 cups. Rendered chicken fat (enough to coat rice, say half cup). Chicken stock, about 6 cups or so. The chilli sauce (or relish). Garlic, 1 part.
Gourmet Odyssey: January 2008
http://gourmetodyssey.blogspot.com/2008_01_01_archive.html
Sunday, 13 January 2008. A Load of Cow (And Other Strange Bits). S and I were in Argentina over Christmas and we of course looked forward to the oodles of good beef we expected to find there. Our expectations were so high that during one particularly hungry afternoon driving between San Francisco and LA, S declared to me that he was "going to eat steak for both lunch and dinner everyday". All topped off with a massive portion of what some might consider disturbing but which are regarded as delicacies in ...
Gourmet Odyssey: December 2007
http://gourmetodyssey.blogspot.com/2007_12_01_archive.html
Wednesday, 26 December 2007. Bouchon and The Cookbook. After a particularly stressful day at work recently, I picked up the Bouchon cookbook on impulse. At HKD500, it wasn't a cheap acquisition, but it is sooooo good it's like food porn. Needless to say, I've spent many nights drooling over its pages and falling asleep with dreams of creamy rilettes, crispy frites and succulent roast meats. Mmmm. Recep: "I'm sorry we are closed first week in January and I have nothing thereafter either. Me: "Ok." At ...
Gourmet Odyssey: August 2007
http://gourmetodyssey.blogspot.com/2007_08_01_archive.html
Sunday, 26 August 2007. I bought The French Laundry Cookbook 2 weeks ago and have been completely enamoured by it ever since - S will attest to the fact that most nights I fall asleep rolling on whatever page the book is opened to, and dreaming of how to perfect that recipe. At around the same time, I also stumbled upon the French Laundry at Home. Don't get me wrong, I love offal (I'm Chinese - I'll eat just about anything), but I don't think S or too. I started out with Parmesan Crisps with Goats Cheese...
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gemsroundtheglobe.blogspot.com
Gems Round the Globe: August 2007
http://gemsroundtheglobe.blogspot.com/2007_08_01_archive.html
Gems Round the Globe. Thursday, August 30, 2007. From Past to Present - Hong Kong. L has featured her cooking experiences/ inspirations in http:/ gourmetodyssey.blogspot.com/. After the dinner I retired to bed, whilst S stayed up playing Xbox 'Transformers' until the wee hours of the morning. Next destınatıon Turkey. Ready.jet set.go! Gems Round the Globe. Saturday, August 25, 2007. A vision to hold. Follow my passion for travel and create a unique adventure to celebrate the event. Visit new locations, s...
gemsroundtheglobe.blogspot.com
Gems Round the Globe: From Past to Present - Hong Kong
http://gemsroundtheglobe.blogspot.com/2007/08/from-past-to-present-hong-kong.html
Gems Round the Globe. Thursday, August 30, 2007. From Past to Present - Hong Kong. L has featured her cooking experiences/ inspirations in http:/ gourmetodyssey.blogspot.com/. After the dinner I retired to bed, whilst S stayed up playing Xbox 'Transformers' until the wee hours of the morning. Next destınatıon Turkey. Ready.jet set.go! Gems Round the Globe. What do you call this love? Yeah but what did you put on it? September 7, 2007 at 8:24 PM. Subscribe to: Post Comments (Atom). A vision to hold.
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Gourmet Odyssey
Sunday, 13 January 2008. A Load of Cow (And Other Strange Bits). S and I were in Argentina over Christmas and we of course looked forward to the oodles of good beef we expected to find there. Our expectations were so high that during one particularly hungry afternoon driving between San Francisco and LA, S declared to me that he was "going to eat steak for both lunch and dinner everyday". All topped off with a massive portion of what some might consider disturbing but which are regarded as delicacies in ...
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