Sunday, November 16, 2008

PR XIII ChocoCo


17 november 2008, senin

Hari ini nyempetin bikin PR nih...pilihannya bikin cookie, abis bosen bikin masakan trus...nyobain bikin cookie yg gampang praktis...

Bahannya gampang kok, cuman perlu 80 gr tepung, 30 gr gula, 60 gr mentega, 40 gr bubuk almond, n coklat chip secukupnya.
Semua bahan dicampur jadi satu, trus bikin buletan, isi coklat chip, panggang 180 drjat 15 mnit...jadi deh. Trakhir dicelup ke coklat lumer...wiih, sip...

Enak juga cookienya, ga terlalu keras...lumer di mulut, disertai rasa coklat, tapi ga terlalu berasa yak almondnya...ato kurang banyak? hehhee...

Going Dutch

Every once in a while I run across a recipe that calls for a Dutch oven. A Dutch oven is a cast iron pot used to make casseroles, stews, and dishes that start on the stove and finish in the oven. The recipes always sounded delicious (I'm a sucker for a good stew), but I either avoided them or revised them to be done entirely on the stove.
But why shouldn't I have a Dutch oven? I have a fully stocked kitchen and an affinity for stew. I own an immersion blender, an ice cream maker, and a crockpot. The Dutch oven should have been acquired years ago but I finally got one a couple of weeks ago.
It's the kind of pot you "season" by never washing it with soap and letting it take on a dark black, smooth and shiny appearance, as if it were non-stick. Per Wikipedia, "When properly cared for, a Dutch oven is good for decades or even centuries of use."
Centuries of use? My great-great-grandchildren could be using my Le Creuset Dutch oven (which tags itself a French oven for branding purposes) with the seasonings from the meal I made tonight infusing the interior.
This first Dutch oven meal was a new twist on one of my favorite dishes: beef short ribs. The short ribs are marinated in spices, then browned on the stove. After adding garlic, onions, chicken broth, tomatoes, lime juice, and chipotle peppers to the pot, the short ribs are transferred from stove to oven to bake for 1.5 hours, then returned to the stove to reduce the sauce for another half hour. In the end you get tender meat and a silky, spicy sauce with depth.
I could have made this recipe entirely on the stove but I like to think that the Dutch oven added to the flavor. And I love a pot that can handle different cooking environments. No matter where you put it, it makes a damn fine stew.

It is here

pandai tak 3 out of 25. mati lah



Will not be blogging for quite sometime now, at least until 24th.
See you soon.

Lorena Bobbit's culinary dream....



ASPARAGUS and SMOKED SALMON roll, with Vinaigrette and Red Spawn
(Rollo de Espárragos y Salmón Ahumado, con vinagreta y huevas rojas)


Advices:

Not recommended for upset wives



Hide all knives before sleeping


Say "I love you" or hire a band:


Good luck!

Thanks Jackie from Durango!

Galbi Tang Suncheon





Recipe here here
Galbi-tang (beef short rib soup)
A bowl of galbi-tang will keep you warm during this cold winter.
This Place is Behind Tom and toms
Its 7000 for a Bowl.

Melons

I think this is a Yubari_Melon

Fruit salad
Pomegranate
Asian melon
Apple
Asian Pear
Irresistible Sweet Fruit Juice, Melon
Melon is a widely favored fruit dessert since it is especially because of its rich and sweet juice than any other fruits; and the flesh is soft with a unique sweet smell. The yellowish flesh is abundant in carotenoid and beta carotene, which is effective in preventing lung cancer as well.
The melon produced in Korea is characterized by its higher level of saccharinity. The smell and fragrance is especially dense since it is grown under the intense sunlight and strict cultivation condition of high temperature with high humidity.
Information from here
more on melons

Today is "San Martino of the poor"

Today is San Martino of the poor,

and now the famous biscuits in "Barocco style" or "Rococò".

And a glass of "Vino Moscato"