Club 30's "Kill The Boredom Demon" Jive Pad, 38th Edition
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New thread!
BTW Bear's duck turned out fantastic
Mr Pinky Bear cooked it yesterday
Only difference is that it turned out a bit too salty
I think it's the soysauce
BTW Bear do you use the dark soysauce only or a mixture? -
woohoo..
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No photos?Originally posted by elindra:New thread!
BTW Bear's duck turned out fantastic
Mr Pinky Bear cooked it yesterday
Only difference is that it turned out a bit too salty
I think it's the soysauce
BTW Bear do you use the dark soysauce only or a mixture? -
No he didn't take photosOriginally posted by Wanda:No photos?
Our pot was not large enough too so he cut the duck into half
Anyway he is cooking another one for his mum -
only dark soy sauce.. one grade under the super premium one...
and.. told you it was fool-proof
methinks if anything in a skirt arrives at av's place with assam pork ribs and braised duck will have seduced av
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i think viciouskitty might take up ur suggestion.Originally posted by the Bear:only dark soy sauce.. one grade under the super premium one...
and.. told you it was fool-proof
methinks if anything in a skirt arrives at av's place with assam pork ribs and braised duck will have seduced av -
She' very down-to-earth in that sense...not being the haughty-high class kitchen goddess - i think that's why fans love her!Originally posted by the Bear:yeah.. the best and most endearing part of her show is at the end when they show her, in her nightclothes, raiding the fridge for things she made earlier and obviously enjoying the eating
alternatives, yeah.. i figure after pottering around the kitchen, most will know what to do... but some new pointers are always good
talking about tools.. i love the kitchen toys in Nigella's show...
If we could have our dream tools, I would have a fully-equipped industrial kitchen and SO would have a fully-equipped home improvement workshop!
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just a thought.. is it the duck or the sauce too salty?
if it's the duck itself, cut down on the salt in the spice mixture...
if it's the sauce, go one grade higher for the soy sauce...
now, save the sauce and make stewed eggs.. put the hard-boiled eggs in there, bring to boil, allow to just stay there.. bring to boil at night, then cover, turn off heat..
after 2 to 3 days, you have the most gorgeous stewed eggs -
Ok I think the problem was in the soysauceOriginally posted by the Bear:only dark soy sauce.. one grade under the super premium one...
and.. told you it was fool-proof
methinks if anything in a skirt arrives at av's place with assam pork ribs and braised duck will have seduced av
I think he used the other brand
Can't remember -
i want an industrial strength burner.. what you find at zhi-char placesOriginally posted by Wanda:She' very down-to-earth in that sense...not being the haughty-high class kitchen goddess - i think that's why fans love her!
If we could have our dream tools, I would have a fully-equipped industrial kitchen and SO would have a fully-equipped home improvement workshop! -
yeah.. i have never used anything other than the Tai Hua brand version so i'm not sure how the others taste like
just like vinegar trotters, i have used only the Bulldog brand of vinegarOriginally posted by elindra:Ok I think the problem was in the soysauce
I think he used the other brand
Can't remember -
The duck was too salty itselfOriginally posted by the Bear:just a thought.. is it the duck or the sauce too salty?
if it's the duck itself, cut down on the salt in the spice mixture...
if it's the sauce, go one grade higher for the soy sauce...
now, save the sauce and make stewed eggs.. put the hard-boiled eggs in there, bring to boil, allow to just stay there.. bring to boil at night, then cover, turn off heat..
after 2 to 3 days, you have the most gorgeous stewed eggs
But I think could be from the soysauce too?
Then Mr Pinky Bear lamented that he should have bought the Giant pot he saw the other day and he can hang some ducks and cook a few at the same time
I was like why the hell do you wanna cook so many ducks?
Not like you going to sell them
He said it would be faster and easier to cook a few braised ducks for X'mas instead of my orange duck
But hor Bear my orange duck alot of agaration -
I use Bulldog brand for vinegar trotters tooOriginally posted by the Bear:yeah.. i have never used anything other than the Tai Hua brand version so i'm not sure how the others taste like
just like vinegar trotters, i have used only the Bulldog brand of vinegar
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A nice article on why countries might be digging their own graves giving up their domestic manufacturing capability to save costs.
http://sound.westhost.com/manufacture.htm -
Vinegar trotters as in those meant for post-delivery women? Terh Kar chor? You cook those too? Waa...Originally posted by the Bear:yeah.. i have never used anything other than the Tai Hua brand version so i'm not sure how the others taste like
just like vinegar trotters, i have used only the Bulldog brand of vinegar -
Those nice to eat lehOriginally posted by Wanda:Vinegar trotters as in those meant for post-delivery women? Terh Kar chor? You cook those too? Waa... -
could be..
uhh.. got add water after duck is golden brown?Originally posted by elindra:The duck was too salty itself
But I think could be from the soysauce too?
Then Mr Pinky Bear lamented that he should have bought the Giant pot he saw the other day and he can hang some ducks and cook a few at the same time
I was like why the hell do you wanna cook so many ducks?
Not like you going to sell them
He said it would be faster and easier to cook a few braised ducks for X'mas instead of my orange duck
But hor Bear my orange duck alot of agaration -
It's very long! Can you summarise the main points pls?Originally posted by av98m:A nice article on why countries might be digging their own graves giving up their domestic manufacturing capability to save costs.
http://sound.westhost.com/manufacture.htm -
no idea manOriginally posted by the Bear:could be..
uhh.. got add water after duck is golden brown?
but he said he followed yr instructions on that page to the T
He can follow instructions unlike me who will sub this for that n this and that -
Might. But unlikely.Originally posted by stellazio:i think viciouskitty might take up ur suggestion.
Since I dont know how to make assam whatever or braised duck.
and only time you will see me in skirts is when I am working. Which I am not. Not for the next 3 years anyway. -
I've probably not tried it. Must be very oily, right?Originally posted by elindra:Those nice to eat leh -
that one.. i help to cook.. never get ingredients except for vinegar (only once) and just given instructions to cook the thing via being yelled at
but yah.. house got 2 brands of vinegar.. the bulldog one for trotters, the other (i forget what brand) for other things like noodlesOriginally posted by Wanda:Vinegar trotters as in those meant for post-delivery women? Terh Kar chor? You cook those too? Waa... -
Not reallyOriginally posted by Wanda:I've probably not tried it. Must be very oily, right?
The pork feet has alot of cartilage, skin and collagen
Very little fat there really
Though it looks like fat -
Hmmm.....vinegar trotters.
i didnt realise you folks likes it.
Really should organise one event to go eat that. Love that! -
Originally posted by the Bear:that one.. i help to cook.. never get ingredients except for vinegar (only once) and just given instructions to cook the thing via being yelled at
but yah.. house got 2 brands of vinegar.. the bulldog one for trotters, the other (i forget what brand) for other things like noodles
Wah same thing man for vinegar