I found a recipe for cupcakes and these ones were supposed to be really moist with a cream cheese - melted chocolate filling, and although when I took them out of the oven I was surprised to find that the “filling” decided to migrate to the top of the cupcake and become a “topping”
they were actually quite delicious.
The 2nd attempt resulted in a better looking cupcake, but this batch had some variations from the original recipe (last minutes substitutions because of lack of ingredients), which IMO is better (the original recipe = better sorry for the terrible sentence construction).
So maybe in a month or so I’ll try again.
Here’s the recipe, Weng and Abby 
For this dish, the quality of the ingredients makes all the difference
Ingredients:
- 2 rib eye steaks
- 3-4 oz. foie gras
- 1 cup dry red wine
- 8 tsp. sugar
- 1 tbsp. butter
- salt and pepper
Instructions:
- Combine wine and sugar, reduce to 1/2 or 1/3, remove from heat and keep warm.
- Salt and pepper steaks, sear in buttered pan.
- Soak foie gras in salted water for 1 hour, slice into 1/3″ thick pieces, sear in pan used to cook steak.
- Place foie gras on steak, drizzle sauce around steak and if you want to — drizzle a bit on the foie gras.
- Enjoy.
We went to the Japanese grocery today to buy some rice and guess what they had? Fresh Wasabi, at 99.99 a pound.
Being that the only time I got to have a taste of this was when Luca, the sushi chef of Godzila (a sushi restaurant near church) slipped some in our Toro sushi (yum!) — I wanted to buy a piece, but the cheapest was almost 10 bucks, too much I thought.
Surprisingly, J said we could get some to go with some hamachi-from-japan-by-air and maguro-butsu. And that, together with some gyoza, and instant udon, was what we had for dinner.
J grated the wasabi using this little grater (that I would see in the utensil drawer and wonder what the hell was it for) and served it with the hamachi and the tuna bits. The tuna was so-so. Regular. But the hamachi was fresh and soft and buttery and if you looked at the slices you could see the fat veining the flesh.
This wasabi was milder than the tube-wasabi we usually use. It’s more complex, a bit sweeter (but not sweet) and the heat doesnt go through your nose and out your eyes like a bullet. We discovered that the finer grater gave a hotter, more developed wasabi taste.
I read a bit about this fresh wasabi just now and it says that we should have grated the wasabi, shaped it into a ball, and let the taste develop a bit. That’s what I’ll do with the rest next time.
being stuck in the office toilet after taking a crap because just when you were about to flush, a city main 6 blocks away gets damaged and 1/3 of San Francisco loses water service.
Regret, on the other hand, is thinking about that preliminary flush you did prior to crapping, for no reason at all.
crossposted from Me.Find.Home
There is a cat food crisis at the PAWS shelter. Please help PAWS keep our homeless feline friends’ tummies filled. The shelter is in dire need of cat food donations from those with a little extra to give. Every little bit helps. Being homeless is already bad as it is…
You may bring your donations to PARC (map here):
Address:
Aurora Boulevard corner
Marcos Highway,
Loyola Heights,
Quezon City
Tel: (+632) 4751688
I love eating out, and the big dine out occasions for J and I are our birthdays, and our wedding anniversary. Ideally I would ask J to take his camera with him so I can have photos of the food, but its not easy at all because the restaurants are usually formal, J has an enormous camera, and we / he just plain toe-curl a bit in shyness :S I’m going to list down what we ate though, so years from now I can read this and try to reminisce.
For our 2nd wedding anniversary last month (already!) J and I had dinner at Fleur de Lys. I won’t describe much, as the list of what we had should give an idea of how wow things were.
The place is very formal and romantic, and I can imagine that there have been quite a number of marriage proposals at this restaurant. It is that sort of place.
At Fleur de Lys you can pick between a 3, 4, and 5 course meal (the 5 course meal is the 4 course with a cheese course). Wine pairings are offered, and Joel had this to go with his meal. I just had a glass of pinot noir and got to drink the dessert wine, as J isn’t terribly fond of sweet wine.
________________________
So here goes, when only one dish is listed for the course that means we both ordered the same thing:
________________________
Amuse bouche - a chilled salsify vichyssoise with eggplant caviar and shitaake puree ,
warm oxtail consomme with a glaze of foie gras, and truffle popcorn and pumpkin flan
________________________Duo of Hudson Valley Foie Gras “Bartholdi” Baeckoffe of foie gras, truffle, and fingerling potato,
Seared duck burger and foie gras on a brioche bun
________________________Seabass with Black trumpet mushroom crust,
Warm cabbage and bacon salad, riesling sauce
~ 0 ~
Halibut, rolled in a potato and black pepper chapelure,
Rhubard coulis, Corn fondue, and truffle sauce
________________________Grapefruit sorbet
________________________Buffalo steak in a spicy lemongrass ginger sauce
~ 0 ~
Roasted colorado lamb loin & Braised lamb cheek cannelonis,
Lapsang souchong smoked tea infused Lamb reduction, vanilla oil
________________________Classic Grand Marnier Souffle, with a orange and cardamom ice cream
~ 0 ~
Chestnut mousse, with chestnut vermicelli, coffee cake,
dark hot chocolate for dipping, 3 types of ice cream
________________________A yummy chocolate mousse happy anniversary pastry
Petit fours - anise cookies, jellied fruit, truffles, mini fruit tarts, and madeleines ________________________
I was pretty impressed with the food, and I loved the Grand Marnier Souffle. J say’s he likes
Gary Danko more though :S Of course, the best part of dinner was holding hands with J and smiling a lot and saying sorry for being such an asshole sometimes
and that I am so happy we are married and together
I got this recipe from the San Francisco Chronicle. I would place just a bit of lime slices in the salad for color, but not for eating, because it is sour like a mofo.
ingredients:
- 1 pomelo, peeled and segmented, keep any juices
- 1 orange, peeled and sliced, keep any juices
- 1 lime, slice about ¼ in wedges, remove skin; juice the rest
- 1 avocado, peeled and sliced in thin wedges
- 1 tbsp fresh tarragon, minced, if you must substitute use parsley
- 1 ½ tbsp. almond oil (do not substitute)
- salt and pepper
dressing:
mix juices, tarragon, oil, and season with salt and pepper
for 2-4, plate individually:
- divide avocado slices into 2-4 portions, lay on each plate
- top with slices of pomelo, orange, and lime
- drizzle with dressing, and serve immediately
Dear sisters,
Re: My tragic wedding plans
I am beset with agony. My fiance and I cannot agree on a wedding date. He wants a lucky date but my sister has an engagement on that day and cannot break her commitment. He has told me to make love to myself. I do not know what to do….how can I make him understand?
Yours in tears,
Sister who cant stop stop stop her sobbing
________________________
Dear sister,
A girl who used to work at my office was going on a weekend trip with her longtime boyfriend. On the trip he proposed to her. She was so happy and said yes. He was happy too. On the way home an underaged drunk driver with a suspended license was speeding and hit their car, which hit a tree.
She died.
That is tragedy.
Your sister,
Mai
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