Food disclosure: January 2010

2010/01/15 Breakfast

From 2010/01/15 Breakfast

2 Totally different pork chops.

First was hot: Chili powder, black pepper, hoisin, garlic and dill.

Second was sweet: Maple syrup and coconut.

Both were slow cooked on very low heat, as low as my stove will go.

Being prepared for disaster, especially on the sweet one, I was pleasantly surprised. The hot was perfect for me, noticeable but not uncomfortable or even too distracting. The sweet was interesting, surprisingly complex and fitting on the meat. There's potential here for something new, with more work. Maybe I can submit an SR&ED claim.

2009/11/23 Supper

From 2009/11/23 Supper

Dim Sum, bought frozen and steamed. Hoisin sauce and apparently bread to join.

The best part of a steamer is you can't overcook. Even if you leave it for hours, it's fine, and only the steamer will start to stink and smoke when the water runs out, but the food is still good. Sui Mai are my favorite.

2009/11/20 Supper

From 2009/11/20 Supper

Pork roast with rosemary, bree and stock. I'm sure I added other things, I can't remember exactly. In the slower cooker for 6 to 8 hours.

This is always good. Everything blends well, and cooks right. This went up to my parent's place for a supper in the forest, cutting fire wood.

2009/11/14 Lunch

From 2009/11/14 Lunch

Tapioca bubble cooked, added to milk tea with flavour.

Bubble tea! Home made. The secret is a LOT of water to boil it in, and let it boil and sit for at least as long as they suggest. Otherwise it'll turn into mush, or have powder centers. After that it's easy. The more I make it, the more it tastes like what I get at shops.