Burning the Midnight Oil

-


I admit, I'm a bit unusual. Not that I'm weird or anything, but I have the urge to do complicated things at a very inconvenient hour. e.g. start baking at 9pm on a weekday, when I have to go to work the next day.

AND to add on to my "what are you thinking" list, I decided at 23:50 that I'll start a blog and start rambling about my food adventures, using my fairly new computer, that I still don't know how to use more than half of the software that came with it.

Oh well...I'll live. Probably going to be sleep deprived, and in desperate needs for caffeine tomorrow morning, but at least I accomplished something today (rounding rule applied here, since it's 00:18 of the next day).

Comments

Post a Comment

Popular posts from this blog

Oatmeal Muffin (Take 2)

-
Image
  Fresh out of oven..... A few days ago, I made my first attempt of the oatmeal muffin , and the results were quite fantastic. According to review on epicurious, this recipe is supposed to be very flexible that you can make your own modifications. Since I still have my big bottle of buttermilk sitting in my fridge waiting to be consumed, I decided that I'd join the crowd and try to change things up a bit. Changes i made: Instead of butter, vegetable oil was used brown sugar quantity was cut in half half of the all purpose flour was substituted with rye flour added 1 tsp of vanilla and 1/2 tsp of cinnamon butterscotch chips in place of dried fruit lower oven temperature and slightly longer baking time With all the modifications I made, I was a bit scared of the result. I mean, usually I'd change one thing at a time, so if things didn't turn out well, I knew exactly what went wrong. However, with all the raving reviews on epicurous, I decided to just jump at
Read more

Crispy Flaky Chinese Scallion Pancake

-
Image
Don't worry, scallion pancake has no resemblance to the fluffy buttermilk pancake that shows up on your breakfast platter. It's a savory side dish, popular in mostly northern Chinese regions (where wheat is the predominant grain of choice). For southerners like me (hardcore rice consumer), it's one of the first wheat dishes that we liked enough (lie, we loved it) and accepted into our rice-centric diet. It's this flat pancake like disc, usually pan fried (or "tandoori'ed") to create a laminated dough and scallion heaven. Even for scallion non-eater (i.e. yours truly), it's delicious and worth making an exception for. It's also very quick to make with ingredients readily available in most western supermarkets. So for stranded (used to) international students  living in the heart of westerners' communities, it's one of those few items that we can recreate that authentic taste without making any sacrifice nor going out of our way to purve
Read more

French Apple Cake

-
Image
It's Fall. The leaves here in Germany are turning color. I'm frantically baking/cooking to finish as much of my pantry items as possible. Yes, you read it right, I'm moving again. It's time for me to pack up and move across the ocean back to California. I'm only here in Germany for 18 months, I still cannot speak fluent German (I claim to be just restaurant proficient =p) Back in the summer, I baked this French Apple Cake from David Lebovitz. The flavor is surprisingly clean, if you're used to the American classic combo of apple + cinnamon. I later baked it couple more times, bringing it to dinner party etc. We had it on its own, had it with vanilla ice cream, had it warm, had it cold...you name it...it's delicious! French Apple Cake Adapted from French Apple Cake  by Dave Lebovitz yields one round (20cm, roughly 8") cake Ingredients: 3/4 cup (110g) flour 3/4 teaspoon baking powder pinch of salt ~3-5 large apples (any kind) 2 larg
Read more