February 2012
83 posts
flawsinmoderation asked: YES! Custard was the word I was looking for - we don't have such a thing here. It'd be very pretty indeed and delicious. I thought they used a lot of spices, but not curry! I supposed only in India they used curry and China, it's interesting. But, hm, I'm sorry if I'm intruding but where were you raised? And where are you now? You like to travel around the world it seems....
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flawsinmoderation asked: oh, so it's very near then! You are almost a doctor! Congratulations! Hmm, I'm Brazilian and tapioca flour is pretty common here, although we only use it to make our 'tapiocas' (have you heard of them? A bit crunchy and you can fill it with any flavours you want?). That's why I told you to try to make the Brazilian Carrot Cake - because a) I from there and b) more people...
flawsinmoderation asked: so, I was interested in your beginning with this blog. Then I started looking through your archive and I found these 'tapioca pearls'. What is that? It looks amazing, so softy and yet crunchy and sweet. Could you please show us the recipe for them? I'm your fan, by the way. It's wonderful to see how you can manage your time to cook and study medicine which must be so hard. How...
flawsinmoderation asked: I was wondering why is your url peegaw? And by the way, I love how you take photographies! Now, I have an idea - it''s a very simple recipe -, why don't you do a Brazilian Carrot Cake? They are delicious and very very easy, you should try! (:
Anonymous asked: how did you made your banner? because i'm trying but it doesn't seem to work. nothing shows up. PS: my theme is the same as yours.
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Of baking when governed by the limbic system
When Andy Botwin was upset after learning that Nancy was pregnant, he made about a dozen of banana breads.
I myself am not usually one to just eat when there is a surge of emotions (though there are moments of exception, of course). I prefer to cook instead followed by eating.
Being a food blogger, there is always a basic recipe for nearly everything in your head even as you’re...
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carvinghipbones asked: If you're up for another foodwish (I have no idea if you have any sort of "policy" on them :P), then I would love to see you make the Swedish bread-like pastry called "semlor". They are basically fluffy, sweet bread rolls with almond paste and whipped cream in the middle. They sound boring, but trust me, the taste is unlike anything else!
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Making Sujebi (수제비) / Hand-Torn Noodle Soup
This is what’s left of the kimchi I made last week:
It’s looking a little lonely, and I thought I might as well end its misery by making it into something and finishing it off. I didn’t really have any specific hankering for anything, nor was there anything specific that I wanted to add it into. I mean, I would’ve just eaten it straight out of the jar (or airtight...
runwithforest asked: I've been seeing you on the food tracking tag on tumblr, and for some less than smart reason, I never decided to follow you. I just wanted to tell you that I love you. I don't know how you look, or what kind of person you are. You can be a total bitch for all I care, but your photography and your food. Oh my god. I will love you forever. I may be exaggerating a little. But you're...
thatonewannabechef asked: Just saw the setup you used for the roasted spiced chickpea recipe, love it! The full instructions at the bottom is wonderful. Will definitly want to try the recipe also, love hummus so I'd hope this tastes pretty darned good too <3
northeasternwinds asked: Are you a chef in study? I want to be a chef, and I plan on going to college for it. :)
kohikohi asked: I'm not sure if its been asked, but, is there anything you can't make?
Incoming answer spam.
Sorry guys. I don’t usually post that much answers but I think I’ll do it just this once.
bigredk9 asked: So, I've been silently stalking your blog for the past couple months and I've cooked legit one thing (the herbed fries, a simple one I know). But I'm cooking for my friend, like we made a plan that I would cook for her and that would be that. So, I was planning on the wonton mozzarella sticks (if I can find the skins) but I don't know what would be a good main thing to do....
Anonymous asked: What camera do you use?
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Making Roasted Spiced Chickpeas
This is way too early in my usual timeline to be posting about food, but this needed to be done because my grandmother is coming over (and you know you’re in for it, whatever it may be, when your father from another continent calls just to warn you that his mother is coming to visit) and I have nothing in the kitchen save for the staples (which explains the frequent use of basic flour...
rubberbend asked: I searched you on Facebook, and I really like your Timeline photo. The syringes and the doughnut. Really lovely. How long have you been photographing?
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Anonymous asked: There's a lot of blogs under the name 'novice chef", how did yours come about?
Anonymous asked: I just found this blog and I love your sense of humor. BTW I really love your pictures, most people use lots of colors but the darkness in yours is really artsy :)
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yanki-happiness-1108 asked: hello~ Are you korean?
iexhalevanillalace asked: The waffle iron DEFINITELY made it crispy and yet, fluffy on parts. It's great, you should really try it. The sugar is melty and yummy on the inside. Ya know, it almost tastes like a cinnamon roll without the icing. I bet if some icing were to be made and then drizzled on these lovelies, they'd taste just like waffle cinnamon rolls! Thanks for the reblog of my process pics!
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OMG Hoddeok Waffles! Hoddeok--Korean Sugar...
You know I’m going to reblog this as a full text post, glorious success pictures and all. Enjoy!
So last night, Peegaw posted this lovely recipe for created Korean Sugar Pancakes. They looked wonderful! They’re little doughy dumplings that are filled with brown sugar and nuts and cinnamon and then grilled in a pan and served warm/piping hot.
But I, with my inquisitive mind, immediately...
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Anonymous asked: I love the interview you did for deviantart!
iexhalevanillalace replied to your post: Making Hoddeok (호떡) / Korean Sugar Pancakes
Ok, so random question, but how well do you think this recipe would hold up if instead of using a pan to cook these lovelies, someone (maybe…me?) would grill them with a waffle maker? Just curious….
You know what, that idea doesn’t sound half bad at all! Because the dough is pretty soft I think it will mold...
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Making Hoddeok (호떡) / Korean Sugar Pancakes
***This post goes out to Beatnotthepoordesk who made a foodwish for Hoddeok and to Aina @Red+Black Apron who wants to see a post for it.
Hoddeok, or hotteok, is a popular Korean street snack that’s made out of balls of yeasty dough stuffed with a mixture of brown sugar, nuts and cinnamon. You then cook it as such so that the outside is brown and crispy while inside the sugar melts and...
beatnotthepoordesk asked: can you do a post on making 호떡 or hotteok?
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Making Kimchi Bokkeumbap (김치볶음밥) / Kimchi Fried...
First use of the kimchi that was made yesterday (well, technically second since I ate some last night). Kimchi bokkeumbap or fried rice is probably one of the easiest Korean food to make once you get your hands on some kimchi, and it taste oh so good. Although it is also said that however good the rice may be, the highlight of a plate of Kimchi fried rice is actually the fried egg, which is why...
Anonymous asked: How do you tell if a recipe is good before trying it?
beatnotthepoordesk asked: Thank you. I'm actually a Columbia University alumnus and don't really talk that way, but I got carried away by your terrific picture and just had to go off for a minute.
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missinglasses asked: About your kimchi recipe, you can add pickled seafood(like pickled shrimps or oysters) to the pickling paste. That's the way my mom and grandma and step grandma showed me. Apparently it helps with the fermentation process of the kimchi. I'm not sure if you'll be able to find any sort of pickled seafood in your area, but keep that in mind if you ever feel like making kimchi again.
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Making Baechu Kimchi / 배추김치 (Whole Cabbage Kimchi)
There are many variations to Lee Sung Min’s Hansik, but whichever you choose to make, always remember that there is no messing around with Korean red pepper powder.
I’ve always thought I could handle spicy food really well - maybe even too well, but a little restrain and self-control is needed when you’re dealing with this red gunpowder.
Always, always start with the...
bookwormblabber asked: Hi, for your watermelon bubble tea recipe, the 1/4 cup of hot water is for the tea, correct? Is that all the water you need? It just doesn't seem like much. Thanks!
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Making Steamed Shrimp Buns
Before we get on with the recipe I want to show you guys something.
This is what I’ve been wearing for the past few years:
Nothing much on it, just my name and student number.
And yesterday I finally got the chance to pick up the upgrades (intern ID and a rather painful vaccination and booster to follow suit). Nothing significantly different, but the name is clearer now and instead of...
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Of being a refer-ee
If you’re in the food photography community, or food blogging in general, then names like Katie Quinn Davies (What Katie Ate), Simone Van Den Berg (Junglefrog Cooking), and Helene Dujardin (Tartelette) will sound familiar to you. They’re writers and photographers of food blogs of a caliber you aspire yours to reach someday.
The beginning of a food photographer cum food blogger is...