Friday, June 11, 2010

masa dengki dgn sy

ada sgt banyak benda sy nak membebel, tentang! tp masa sgt amat tidak mengizinkan. hurm. 12 june. lg 36 hari baru nak habis praktikal. oh itu adalah 1 masa yg sgt lama. bertuahnya sesiapa yg hanya 2 bulan praktikal. grrr~~~

sy nak ckp ttg ;
- kesakitan perempuan menempuhi PMS
- pemilihan masa depan semakin kurang jelas
- rancangan habis practical
- harus stop beli perfume
- 40% wang bulan june habis pd shawls & accessories
- wayang2 yg sudah ditonton
- 2 ekor kucing yg sakit mata - pepper & sugar
- perkahwinan mak sue la + pertunangan kak lin
- sehelai baju raya
- penambahan ilmu semasa

dan banyak lg sebenarnya... tp, itulah. malas nak transfer gmbr, jgnkan transfer, snap pun jarang. then bila ada masa free, seboleh2 nya nak tidur. dan rehat. dan jmpa yg tersyg. apa ingt masa yg tinggal 9mlm-9pg tu bnyk ke? sobbb. ;(

apa pun tak apalah, nnt akan cuba korbankan masa tidur sedikit utk blog. kesian kamu. shawls pun tidak se-aktif dulu. masa kerja tidak mengizinkan.

sebenarnya kurang sehat. sakit perut memulas-mulas. sehingga MC hari ini. ya sy kerja sabtu & ahad. tp, mahu jg update sebentar. oklah, rehat dulu. take care!




reasons why I love Sunway a lot ♥

one... Strategic place. Senang banget tinggal disini. Semuanya lengkap 1 area, ada hotel, mall, theme park, college, cafe2, hospital, sports club. Sunway semuanya ada. Jadi gak apa2 gak keluar2 dari Sunway selama sebulan atau dua bulan. I still can survive. =)


two... Sunway Pyramid! Mall paling bagus buildingnya di KL. Lengkap semua. Mau apapun juga ada. Dan itu, cuma sekitar 10 menit jalan dari apartementku, atau sekitar 3 menit naik taxi. Jadi tiap weekend, mainanku ama anak2 kesitu semua. Mau beli apa aja juga ada.


three... My lovely campus, Sunway University College. Gue sayaaang banget ama campus gue. High standard within freedom. Dimana gue bisa ketemu teman2 dari 60 negara, mereka semua baik2 dan friendly. Dimana gue bisa pake celana/rok pendek atau sendal jepit ke kampus tanpa ada larangan. Dosennya gaul-gaul semua. Dan my classmate, they are very precious to me. Program yang gue ambil pusatnya Lancaster University degree, ranking 4 besar di United Kingdom. Walaupun belajarnya bener2 bikin gila, tapi selalu ada freedom buat kita semua. Oh I just love my campus. Though it is really stress sometimes. :P


four... The food! Yeah ada banyak makanan di Sunway. Macam2 tempat makan yang enak enak semuaaa. Ada Rock Cafe, Orange, LunchBox, Pink, My Signature, dan juga cafeteria di kampus gue enak2 semua makanannya. Masih banyak lagi disekitaran Sunway Pyramid gak terhitung. No wonder why I getting fatter since Im here =)


five... Palmville Resort Condomium. Apartemen gue. Rumah gue yang berada di lantai 8, dimana dari balcon bisa liat pemandangan romantic lights :P Aman, ada swimming poolnya juga, walaupun gue gak pernah renang disitu sih..


six... Sunway Free Shuttle Bus. Naik bus for free? Lumayan menghemat donk. Di area lain jarang2 ada bus free. Kaya banget ya si Sunway City? :P Mana bagus lagi busnya. Haha.


seven... Sunway Landscape bener2 bersih dan teratur. Udah itu rindang, banyak pohon. Jadi kalo jalan ke college adem2 aja. Lanscapenya benr2 bersih, dan mungkin paling bersih dan teratur di KL. No wonder orang2 Malay selalu bilang kalo Sunway itu daerah elite. =)

Katharine's Basic Pantry Supplies

This is the stuff that I keep on hand most all of the time. When something is close to running out, I buy another because I never want to be without it. As I’ve talked about before, with milk, cheese and eggs in your fridge, there is no telling how many dinners you can put together. Add some sausage, tomato sauce, and dried pasta or cornmeal and you are set for a good long stretch of time. Add some salad greens—quickly picked up from the closest grocery store or farmers’ market—and you have quick, nutritious and delicious meals available to you, your friends and family whenever speed is of the essence. What would you add to this list?





















Cupboard:
vinegars: balsamic, white & red wine, rice, sherry
olive oil
canola oil
salt: kosher and any other kind you fancy
pepper
various dried herbs and spices, I buy as I need them and then refill the bottles from bulk jars at places like Whole Foods or Sonoma Market
soy sauce
fish sauce (if you do Thai)
Worcestershire sauce
Mirin (sweet Japanese rice wine)
dried pasta, couscous, polenta or cornmeal
rice
honey
molasses
raisins/dried apricots/cranberries/crystallized ginger
nuts
cornstarch
garlic
chicken stock (in boxes)
peanut butter
jar of pasta sauce
dried chile peppers of various sorts

Canned or bottled goods:
tomatoes
tomato paste in a tube
artichoke hearts
chicken stock
garbanzo beans
tahini
olives like kalamata ( buy pitted)
coconut milk










Baking supplies:
flour
white sugar
brown sugar
baking powder & soda
vanilla
chocolate
rolled oats

Fridge:
cheese: hard like parmesan, Swiss or cheddar
eggs
milk
lemons and limes
butter
yogurt
greens of some sort for a salad
green onions









Fridge door:
capers
mustard
ketchup
various Chinese sauces
mayonnaise
anchovies (in a jar)
chutney
maple syrup
sundried tomatoes
bottled horseradish
oils that need to be refrigerated
jams
tahini

Freezer:
butter
fresh pasta
frozen peas
frozen chopped spinach
ice cream or sorbet

Cooking from the Cupboard

Polenta, Sausage and Tomato Layers
This is one of those incredibly versatile dishes which is easy to prepare, immensely likable to just about every age group--especially teenage boys--with ingredients that can pretty much live in your cupboard or fridge. The better the ingredients you use in the dish, the better the result.

















1 recipe Creamy Polenta (see recipe below)
½ cup grated Parmesan cheese
4 Italian sausages, skin removed, coarsely chopped
Note: If your Italian sausages are not flavored with fennel seed, you can add ¼ teaspoon fennel seed to the sausage as you cook it
1½ cups home-made tomato sauce or a good one in a jar
12 ounces fresh mozzarella cheese, sliced ¼ to ½ inch thick
¼ teaspoon black pepper or Aleppo pepper

1. Make the polenta. See recipe below.
2. Preheat over to 375ºF. Butter a 2½-quart flameproof casserole.
3. Add ¼ cup Parmesan cheese to the hot polenta. Stir well. Pour into the prepared casserole. Sprinkle with 2 tablespoons of Parmesan.
4. While the polenta is cooking, sauté the sausage over medium heat, breaking up the pieces with a wooden spoon, until browned and cooked through, about 10 minutes. Remove from the heat.
5. Add the sausage to the casserole on top of the polenta, forming an even layer. Spoon on the tomato sauce, and sprinkle with the remaining 2 tablespoons Parmesan. Top with the mozzarella in an even layer. Sprinkle the mozzarella with black or Aleppo pepper (or both).
6. Bake until bubbling, about 30 minutes. If the top is not browned to your liking, place the casserole under the broiler until browned, watching it carefully. Let stand for 10 minutes before serving.

6 servings
Adapted from Julee Rosso and Sheila Lukins’ The New Basics

Creamy Polenta

















3 cups milk
Note: You can substitute other liquids if you desire.
1 tablespoon butter
1 teaspoon sugar
1 teaspoon salt
1 cup stone-ground yellow cornmeal
2 tablespoons butter, melted

1. Combine the milk, butter, sugar, and salt in a heavy saucepan and heat to a simmer.
2. Slowly add the cornmeal, whisking constantly. Lower the heat and continue stirring with a wooden spoon until the mixture has thickened and leaves the sides of the pan, about 10 minutes.
3. Taste for salt. Add more if necessary. Serve topped with melted butter.
If you are using this with Polenta, Sausage and Tomato Layers or as a bed for the Bacon-Tomato-Corn Ragout, you don’t need to add the butter at the end.

Note: If you make this ahead, you have two options: (1) Set it aside in the pan and reheat it on the stove adding more liquid to loosen it up to your liking. Or (2) Remove from the pan and place in a microwavable bowl, adding more milk or other liquid to loosen it up before serving. Warm it on low heat in the microwave. In both options, keep adding liquid and stirring and heating until it is the consistency of mashed potatoes. Check for salt.

6 servings
Adapted from Julee Rosso and Sheila Lukins’ The New Basics

Mock Meat Recipes


Vegan Salami: (V)
http://www.yourveganmom.com/your_vegan_mom/2009/09/salami.html


Homemade Vegan Sausages: (V)
http://vegandad.blogspot.com/2008/03/homemade-sausages.html


Vegan Boneless Chickenless Wings: (V)
http://vegandad.blogspot.com/2008/05/vegan-boneless-chickenless-wings.html


Vegan Lunch Meat: (V)
http://vegandad.blogspot.com/2008/06/veggie-lunch-meat.html


Ultimate Vegan Hot Wings: (V)
http://vegandad.blogspot.com/2009/08/ultimate-vegan-hot-wingz.html


Veggie Dawg: (V)
http://soundlyvegan.com/2010/06/28/veggie-dawg/

Vegan Cheeze Recipes


Nacho Cheeze: (V)
http://www.yourveganmom.com/your_vegan_mom/2010/02/nacho-cheese-party.html


Sundried Tomato Cashew Cheese Spread: (V)
http://www.yourveganmom.com/your_vegan_mom/2009/12/party-snacks.html


Vegan Crock Cheese: (V)
http://www.yourveganmom.com/your_vegan_mom/2009/05/i-have-a-book-for-susan-the-susan-that-left-comment-number-25-about-coercing-a-vegetarian-with-delicious-cooking-hope-it-he.html


Vegan Cheese Sauce Mix: (V)
http://www.yourveganmom.com/your_vegan_mom/2008/10/vegan-cheese-sauce-mix.html


Raw Cashew Cheese: (V)
http://chocolateandzucchini.com/archives/2008/11/raw_cashew_cheese.php

Mr. Schuman at Santa Eulalia: Sahakiel meets Scott.

"I believe that bloggers have a brilliant future into the fashion industry, but only if they've got something interesting to say about the world."

- Scott Schuman for Not Here to Please You-



I think that Mr Scott Schuman, also knows as The Sartorialist, doesn't need any introduction here. And, as you all may know by now, he was yesterday here, at Barcelona, in a private press conference at Santa Eulalia Boutique, one of the biggest one of the city that contains the most exclusive brands and who were releasing their new digital identity, with Facebook, Twitter, Youtube and a blog account... so great!



Scott looks like quite person. He answered all the questions that people in the press and through internet made to him with a detailed explanation, serenity and nice words.
He shared with us some of his opinions about the actual bloggers around the world, saying that most of them only wants to sit downs in the front rows of the biggest fashion events; but there's a lot of work behind those people who has finally get to this. I really felt very proud of me when he said that, because I'm not here beause of the fashion events or the brands; I'm here because I love fashion (as Mr Schuman).



He also said that he loves Milan, and thinks that Barcelona is a very beautiful city, with a lovely architecture and very stylish people. He thinks that here, people has got their own style, as in Stockholm; but we dress in a more sexy way, because of the weather.




When the press conference ended, I talked to him about my career and my final report od the Coolhunting postgrade. He thought that it was quite interesting and told me what it's at the begining of the post, as a quote for my report. This words (and a few more about this, as his opinion of all the Zara-Betty-Pandora war), coming from him are a great introduction for my final repot, don't you think?



And, of course, there was lots of lovely people there yesterday, but I spent mostly all the time with my dear Cristina, from La petite Nymphéa; and the lovely Saray, fron DansVogue; it was a very big pleasure, girls!! I met Rocío, from Diary of Style too, but as she came from Madrid, she had to leave early! I hope we could meet again soon.

With Cristina.
With Saray.
And the three of us! 
Thanks to cris for this pictures, my camera died after the press!!

And for the event, as you can see, I was wearing my lovely 50s vintage dress, one of my favourite ones; with a pair of red socks and my Mustang heels; you know, always on my line!


So as you can see, it was a great evening!

And if you want to read an interview to Scott Schuman, click here (in spanish only, sorry!)

Mexican Shrimp Burgers

  
  
I'm scared of peppers.  Perhaps scared isn't the best word, because I like peppers.  I like bell peppers, and I like spicy foods, which require peppers.  Probably the better word is daunted.  While I like spicy food, I don't like my food too spicy.  It's especially annoying to spend so much time preparing a meal and then have it inedible because it's too spicy.  Similarly, there are so many peppers that look relatively the same.  I can't really keep them all straight.  So, I've always been tentative about Mexican recipes.  However, one morning last weekend I caught the Food Network show Mexican Made Easy.  There we were in Marcela Vallodolid's kitchen making a seafood grill.  As pretty as Marcela is, I'm truly a sucker for kitchens with a view, in this case a panoramic view of rolling hills and the ocean.  And so I tuned in and saw this recipe.  This also occurred as I have just moved next to a Fresh Fields grocery story.  This isn't a plug for that store necessarily, but having a convenient source of ethnic ingredients is essential.  So, I took the plunge with this recipe for shrimp burgers and avocado aioli.  Of course, the best plans laid plans often go immediately awry.  They didn't have poblano chilis.  They had something else, that I don't even now remember it's name, but it kind of looked the same.  See how a little confidence can encourage you down the path?  Anyway, I picked out a couple of that looked similar and the serranos they did have.  All of the other ingredients are common and the assembly was easy.  I urge you to try this recipe at your next summer grilling experience.  Grilling is always fun, and a recipe with some spice will make it that much better.  Serves 6
     
Ingredients:
1 lb medium shrimp, shelled and deveined
1 egg
2 tbsp chopped cilantro leaves
3/4 cup plain gread crumbs
1 poblano chili roasted, peeled, stemmed, seeded and diced
1 tsp salt
1/2 tsp pepper
2 tbsp vegetable oil
1 avocado halved, pitted, and peeled
1/4 cup mayonnaise
1 tbsp lime juice
2 garlic cloves, minced
1 serrano chile, stemmed, halved and seeded
2 tbsp chopped cilantro leaves
hamburger buns, lettuce and tomato slices as desired
     
Directions:
In a food processor combine the shrimp, egg, cilantro, garlic, bread crumbs, poblano chili, salt and pepper.  Process until the mixture is a rough puree.  Form into patties, adding more bread crumbs if the mixture is too wet to mold.  Brush the patties with oil and grill over medium-high heat until golden, approximately 3 minutes per side.
In a food processor combine the avocado, mayonnaise, lime juice, garlic, serrano chili and cilantro.  Process until smooth.  Season with salt and pepper to taste.
Assemble the burgers on buns, topped with a dollop of aioli, lettuce and tomato slices.
     

FIFA World Cup Fever!!

Tsamina mina eh eh
Waka Waka eh eh
Tsamina mina zangalewa
Anawa aa
This time for Africa



Yeah, itu sebagian dari lyricnya Waka-Waka (Shakira)
Oh its FIFA World Cup guys!! XD
Rasanya excited banget, tapi sayangnya Opening Ceremonial bener2 'nothing' dibanding ama last time di Korsel-Japan. Bener2 boring, banyakan nyanyinya. Padahal Opening Ceremony yang paling gue pengen nonton. First match, Mexico vs South Africa, lumayanlah. Gue dukung South Africa karena banyak temen gue yang org Africa, haha.
BTW, I vote Brazil in this FIFA World Cup 2010
Glory glory Brazil! :)
Brazil National Team

dan gue sampe rela painting pipi gue buat draw Brazil flag..
Ini cuma pake spidol glitter warna warni yang gue beli di Popular.
Hasilnya lumayan kok.. :P

But, World Cup ini bener salah penayangan. Pas dateng saat kita lagi musim assignment dan menjelang exam =_="
Another distraction =_="
Hopefully all of soccer mania can do it well this semester!

Pool, new toy to fill break time

Hello peeps!
We got a new toy during break. Pool or Billiard or whatever I dunno how to call it in another version!
Waktu break setengah jam hari kemis habis tutorial principle and practice of management, kita bener2 bete duduk di Student Centre nungguin kelas econs. Gak tau ngapain lagi. Gue bener2 ga tau main Pool ini, tapi si Felly ngajakin. Akhirnya kita main, sisa masukin koin 3x50sen di mainannya yang di student centre.
Walau mainnya pada geje karena gue ama Indry di tutorin dari master, Felly and Tat Yang. Haha. Mainnya bener2 just for fun doank. Bener2 asal. Btw thanks to Felly to be my teacher of this 'subject' :P
Here is few pics..
inilah dia para pemain pro kita, haha..
sebenarnya yang expert cuma yang ada ditengah, yang di pinggir masih
beginner, tapi gayanya udah pada sok-sokan expert
haha.. liat aja serius banget.. XD

Trace snapped my weird pose when I learn how to hold the stick
WTF am I doing?
Looks like I always got problem with me 2 legs
They pose too much.. :P


upps Indry! =X
dia ngapain itu? haha..
Umm I pity her, she is getting blind because kena stick :(
UUuppps, kiddin! She just kiddin! Haha..
You need additional sunglass indry! XD

The master count and think how to shoot the right ball
Felicia Tiffany.. XD

What are you doing Tat Yang?
I guessed he asked Indri to represent him to shoot the ball
Muahahhaa..

here it is, trace said :
two private tutor teaching their students XD

dan lagi gue ngapain ini gaya gue gaya bener.. :P
pake senyum2 segala..
gue dituntun Felly ke gaya yg bener, itu tangan dia megangin lengan gue
Haha..

Habis main itu, kita ngerasa keringatan, padahal mainnya di ruangan AC yg dingin lumayan kok, dan cuma main Pool, ketawa2 doank.
Anw thats was great! Quite nice, next time we will play again! XD

Snack Recipes


Banana Cashew Balls: (V)
http://blog.fatfreevegan.com/2010/06/banana-cashew-balls.html


Saganaki:
http://closetcooking.blogspot.com/2007/08/saganaki.html


Pioneer Woman's Chex Party Mix:
http://thepioneerwoman.com/cooking/2007/12/pws_chex_party_mix/

Biking and Changes


So as you may have noticed my blog has changed a little bit. And if you read the last two posts you will find out why. I tried making a new blog and it lets me change what I want to, but I don't feel like moving everything over to a new blog and then making sure everyone has the new web address. So for now, I am just going to have to live with the large blue font! ugh!

On to other things, David and I purchased new bikes yesterday and took a 17 mile bike ride! I added a new section in my exercise log to put my biking miles. I would like to start biking at least once a week, if the weather is nice. Here is the a picture of what my new bike looks like.



I really like it so far. Of course, any bike on 17 miles is going to make you feel sore! :)


~ Heather


I finally understand durian

June 11,

That picture on the left, friends, is of durian. I should have posed the fruit next to something so you could see just how big a durian is. Each one of those bad boys is about the size of a human head.

I’m on Penang, an island in the Strait of Malacca just off the coast of the Malay Peninsula, and it’s my first day of a press trip to Malaysia, where my job is to eat the food and eventually write about it.

It is not a hardship posting.

This is my first time back in Southeast Asia since I left Thailand in 1997, after having lived there for five years. Malaysia’s not Thailand, but this is my third or fourth time in this country — and at least my third time to Penang — so it feels like something of a homecoming.

Living in the tropics made me into something of a fruit snob, and I’m eager to rejuvenate my soul a bit by gorging on the stuff while I’m here.

This morning before breakfast I availed myself of the basket of fruit in my room and ate a mango, and then at breakfast I had some pineapple and papaya and dragonfruit (either dragonfruit has no flavor or I haven't had a good one yet).

To be honest, durian wasn’t high on my list as something to try again. It’s a famously malodorous fruit — banned in many hotels and airplanes — with a fragrance similar to sulfurous, rotting sewage.

People say durian smells like hell but tastes like heaven, but that hadn’t been my experience. I’d had it twice before, once in Thailand and once in Cambodia, and both times it had the agreeable texture of a really good avocado, but it tasted like a toned down version of what it smelled like, only sweeter. Like sweet rotten sulfur.

Honestly, as bad as that sounds I didn’t hate it the way many people do, but given all the things you can put in your mouth, why invite durian in there?

But people I know who truly love durian — New York Malaysiaphile chef Zak Pelaccio among them — learned to do so in Malaysia. My friend Thomas Fuller, a great guy and durian lover who was based in Malaysia’s capital, Kuala Lumpur, for awhile while working for the International Herald Tribune, said that Malaysians have a saying about Thai durian — that it’s like the Thai people, universally sweet and all the same.

That’s not a very nice thing to say, but I wanted to find out what all the fuss was about. Was Malaysian durian really that great?

Right now just happens to be the height of durian season. So this morning, after a second breakfast of charcoal-grilled bread that we dipped in dahl and fish curry, plus coddled eggs with soy sauce and white pepper, all eaten at a Mamak food stall — that’s a stall run by Indian Muslims — when we walked to a nearby open-air market, we tried the durian.

And it was better than any durian I’d had before. Absolutely it was. Sweet and rich, aromatic and deeply satisfying. In many ways it was like a raw scallop, something that I also love, in that as much as I enjoyed it, a few bites was enough. So I gave the rest to one of our guides, A'dzimah Ahmad Ghazali, a nice Malay woman who had told me she could eat three whole durians in one sitting.

Durian out of the way, I insisted that my fellow travelers — the power food writing couple of Bob Lape and Joanna Pruess — have some longgong.

That’s longgong, on the right, in front of the Coca-Cola Light can. I just took that picture in my room here at the luxurious Shangri-La Rasa Sayang.

When I refer to longgong, people who think they know all about tropical fruit but don’t often correct me and tell me it’s pronounced longan. Longan’s different. A longan’s sort of a soulless brown shadow of a lychee.

Longgong has a smoother, drier texture than a longan and a bright acidity reminiscent of citrus. It has a flavor not unlike grapefruit, but with a somewhat floral bass note. It’s awesome, not like a stupid, boring longan.

We went on to sample some pickled fruit, including papaya, mango and salak (also called snake fruit, I’ll get back to that if I ever see a fresh one because they’re great in a weird, sort of off-putting way). After that we had a first lunch of Hokkien dim sum and then toured the mansion of Cheong Fatt Tze, I think to let the food go down before our second lunch, at an Indian place called Ananda Bawan.

Malaysia is an ethnic hodgepodge, but the three biggest groups (at least on the Malay peninsula; it’s different in the two Malaysian states on Borneo) are Malays, Chinese (mostly Hokkien, but with plenty of Hainanese, Teo Chiew, Hakka and Cantonese), and Indians, mostly Tamils.

That’s a big part of the official, government-mandated Malaysian Zeitgeist, their cultural plurality. I think that’s part of the basis of their insult of Thais and their durians — Thais are all Thais, and thus implicitly boring.

Of course, that’s patently false. About a third of the Thai population is Lao, ethnic Malays live in the southern provinces. The north (which also has an array of hill tribes) and west of the country have Shan and Mon people, and there’s a very healthy scattering of Chinese people thoughout the country, particularly in Bangkok and the South.

I used to think the durian insult was more grave than that — that it was meant to imply that Thais were shallow, insipid and boring, just like their durians — but today I’m under the impression that the intention is less deep than that.

Anyway, since we’d had Chinese food for first lunch, for second lunch, we naturally had Tamil food.

We had a classic banana leaf lunch, with curries and dahl and rasam and roasted chicken all served with rice on a banana leaf, which is to be eaten with your hands (or, more properly, your hand — the right one, which is used to conduct public business, while the left one is for more private activities.

From there we toured a Thai Buddhist temple and a Burmese Buddhist temple across the street from that and then went on a mission to get Bob a new recording device, as the one he brought with him was misbehaving.

Penang is actually an important center for assembly of electronic equipment, and it’s also quite wealthy, meaning electronic recording devices are easily found at any shopping mall.

So we went to the Guerney shopping mall and wandered around while Bob went to the Sony center.

The shopping mall, as malls are, was a great place for people watching, and there really was a great ease with which the Chinese, Malays and Indians all seemed to interact together. It reminded me very much of Brooklyn, actually.

The Chinese make up the majority of Penang’s population, but the country as a whole is mostly Malay. That means they’re Muslim. Although they’re fairly mellow Muslims, politically Malaysia likes to project itself as a leader of the Muslim world, and when it comes to issues such as Israel it tends to align itself with countries such as Syria.

So I was delighted to see quite risqué displays in the shopping center. I was so delighted, in fact, that I thought I’d display a picture of one, which you can see above on the right.

From there we went back to the hotel to recover from the heat and rest in advance of our cooking demonstration tonight. But I decided to update my blog instead. And I will finish this entry with a picture from the market of a cow’s head.

Mayonnaise

Mayonnaise
Ingredients :

3 egg yolks (for safety reasons, use pasteurized eggs)
1 pint vegetable oil
1 Tbsp plus 2 tsp white wine vinegar
2-3 tsp lemon juice
1 tsp Kosher salt, or to taste
Pinch cayenne pepper (optional)

How to prepare :

Let all your ingredients come to room temperature before you begin.

Using an electric hand mixer, stand mixer or a wire whisk, whip the egg yolks for a minute or two, until they're thoroughly beaten.

Add the 2 tsp vinegar and whisk for about half a minute. Then add the salt, and the cayenne if you're using it, and beat for another 30 seconds or so.

Now, with the mixer going full speed (or with your arm whisking as hard as it can) add the oil very slowly, as little as a drop at a time.

When the emulsion starts to form, you can add the oil more quickly, but keep it at a fairly moderate stream. Adding the oil too fast will break your mayonnaise.

When the emulsion thickens, add a teaspoon or so of vinegar to thin it out. Continue adding oil, stopping occasionally to add more vinegar if the mixture gets too thick.

Finish with the lemon juice, both to add a bit of tang as well as to achieve the right consistency.
Store unused portion in the refrigerator, where it should keep for a day or two.

Mayonnaise

Mayonnaise
Ingredients :

3 egg yolks (for safety reasons, use pasteurized eggs)
1 pint vegetable oil
1 Tbsp plus 2 tsp white wine vinegar
2-3 tsp lemon juice
1 tsp Kosher salt, or to taste
Pinch cayenne pepper (optional)

How to prepare :

Let all your ingredients come to room temperature before you begin.

Using an electric hand mixer, stand mixer or a wire whisk, whip the egg yolks for a minute or two, until they're thoroughly beaten.

Add the 2 tsp vinegar and whisk for about half a minute. Then add the salt, and the cayenne if you're using it, and beat for another 30 seconds or so.

Now, with the mixer going full speed (or with your arm whisking as hard as it can) add the oil very slowly, as little as a drop at a time.

When the emulsion starts to form, you can add the oil more quickly, but keep it at a fairly moderate stream. Adding the oil too fast will break your mayonnaise.

When the emulsion thickens, add a teaspoon or so of vinegar to thin it out. Continue adding oil, stopping occasionally to add more vinegar if the mixture gets too thick.

Finish with the lemon juice, both to add a bit of tang as well as to achieve the right consistency.
Store unused portion in the refrigerator, where it should keep for a day or two.