After experimenting with the ingredient ratios and the mixing technique, I have finally settled on a tart crust recipe that I like. I've already used this recipe twice, which is a big deal since I can never follow a recipe exactly (yes, I know I have a problem). I borrowed a technique from layer cakes where soft butter is added to the dry ingredients and mixed until the flour is coated in butter and is "waterproofed" to inhibit gluten formation. I typically use ounces in my recipes but for whatever reason, I switched to grams for this recipe. I think it's because I really like the round numbers. I also got rid of the volume measurements entirely because they are so inconsistent from person to person.
Wednesday, September 24, 2014
Tuesday, September 23, 2014
I had high hopes for the laksa at Lime Tree but this dish really missed the mark. The shrimp were tiny, tasteless, and rubbery and the soup felt flat without the usual laksa leaf garnish. But the biggest offender was the noodles; instead of the traditional thick, toothsome round rice noodle, thin flat rice noodles (the kind used in pho) were used instead. Totally wrong! For ten dollars, you can get a better noodle soup in many other places in the city.
|paratha and laksa|
Saturday, August 30, 2014
Sunday, August 24, 2014
Saturday, August 23, 2014
Monday, August 11, 2014
My amazing group of friends surprised me with an all-day eating extravaganza for my birthday. They know me so well!
|Ad Hoc fried chicken and Bouchon Bakery case|