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It is said that the editor of a newspaper often regrets that he has but one front page. I share the pain because there’s just too many alternate titles that I would like to use for this food blog entry. “Fried Egg On Training Wheels” comes to mind… perhaps it’s just as well there’s only space for one title.
Anyway, this is an easy experiment that does not require carefully controlled environments such as when Mrs. Blog is not at home.
This blog loves stews; There’s something very satisfying about rendering tough chunks of beef chuck into soft tender morsels of taste and there’s nothing like a pot of stew slowly bubbling away on the stove and perfuming your flat while you catch up on some inner-eyelid study on a lazy Saturday afternoon. I’ve done this many times but I’ve never gotten the taste I wanted mainly because a) my fire control is not up to standard and b) all the recipes I’ve used are off-the-mark.
So this time, I set my mind in neutral and let my hands and memories of all the good stews I’ve had before be my guide.
The result was some good eating.
Have you ever made pesto before? Do you remember the first time you made pesto?
The sensation from the first whiff of the freshly-made pesto is very much like the first time I saw her across the basketball court about 23 years ago.
I’ve never been really happy with the design and layout of this blog. It took me a half-day to cobble this current design together because I was rushed to change blogs (from typepad to wordpress) as I felt that typepad was no longer offering value-for-money.
Anyway, it’s been 2 (for shizz!) years since that hurried exodus and, to paraphrase certain US politicians, it’s time for change.
“The standard for peeling Daikon is that you can still read the newspaper print through 3 layers of the Daikon,” whispered the Chef.
The Master overheard, smiled gently and added, “it took me three months to train them to peel daikon.”
This blog does not use guidebooks. Not because of any masculine need to prove his manliness, but because he tends to forget to make a trip to the library or bookshop prior to the trip as there is simply just too many things to do before flying off, especially for a business trip on short notice. So any restaurants or eating places he finds is due to the fact that this is a lucky blog with a keen sense of hunger heightened by desperation and driven by ice cold winds at 2° Celsius.
The Replay Cafe near the famous Deak Ter is one such lucky find.
It usually takes 3-4 months to get used to the temperaments of a camera. With the Nikon D300, it’s taking longer because a) I’m busy, b) it’s hard to lug around, c) the fudging Manual is 400 fudging pages and mainly, d) I suck at it.
The Singapore Esplanade is a busy noisy place where people gather at the seafront area to drink alcohol and watch massive construction going on till late in the night when not attempting to imbibe some culture inside. The excellent live acoustic band performing in the open air bar fights a losing battle with the penetrative sound of numbing progress.
Wait a while and, for a mere $30, you can find yourself up in the air inside a massive Ferris Wheel for a bird’s eye view of sea brightly lit by the construction site’s floodlights all the while taking care not to be blinded by the welding torches which adds a festive sparkle to the whole facade.
Unfortunately, Aria is located at the Singapore Esplanade and Ganesh had been raving about the Chateaubriand served at Aria for a long time now. And this blog has had many good meals at Aria. After all, the former team from the late Les Saison was transplanted there.
Dave was in town and looking for some dead cow because his doctor said his (Dave’s, not the doctor’s) cholesterol levels were dangerously low, he was slightly anemic and recommended he take more red meat, so we decided to mobilize the Dead Cow Society, related alliances and friends to give Aria’s Chateaubriand a try save Dave.