Recent content by kathrynb23

I have to say wouldn't it depend on the type of curry you make? Coconut milk does provide a distinct taste to a curry, like a lot of Thai and Vietnamese curries I just can't imagine omitting the coconut cream/milk. Or is there a way? With Indian style curry I usually use yoghurt or sour cream.

I absolute agree with you! To me truffle oil is merely just Truffle scented oil. I have both white and black truffle oil at home, both scents are closely the same strong earthy scent, flavour absolutely none. If your buying the oil and you rarely use it, I'll just buy the most affordable one.

My partner and I are very different, his cheap easy no fuss meal would be instant noodle especially mie goreng witha fried egg. I on the other hand would die or a cheese and Vegemite(A yeast base spread from Australia, that's not for everyone) toast! Night or day! Super cheap! Nice and easy...

My grandma often uses Shark Fin imitation in a crab meat soup. From what I know some chicken broth, crab meat(with shell), ginger, scallions, and maybe some cinnamon as well.

I recently made a Pandan Creme Brulee(I didn't come up with this, it's been around for sometime already).

That looks really yummy. I love seafood!!!!!

Whenever I think of Taiwanese cuisines, I always think of a lot braised food, and strange combination(don't get me wrong, all the flavour, texture and taste are wonderful). I love Taiwanese food and a lot of the dishes I make at home stem from a lot Taiwanese dishes. When I think of Taiwanese...

OMG I have the same problem with mutt mint. My mother in law has absolutely no common sense when she started growing these :mad:. I've got a backyard full of out of control herbs growing.

I'm Australian so Celsius would be correct :)

I live in Sydney Australia, it's like mid spring here right now :)

I've just started growing eggplants recently, 3 plant altogether.

I don't know if this helps, I've got a Breville Convection as well at home. I always have my oven on the bake setting, and I usually set it at 130 degrees for most things I cook(sweet or savory).

OMG now I'm scared to put my most loved baking tray in the oven, because it is glass! I've never have it cracked or explode on me, but this is scary, cause it seems like it actually does happen quiet often judging by the response in this thread!

If i feel like filling salad, chicken ceasar with loads of dressing or potatoe salad with bacon and egg. But if its just a side salad, then fresh tossed greens(mainly baby spinach and ice berg, or cos lettuce) plain and easy!

Its not almost impossible, its almost non existence! :) If I want anything that old, I would have to in some way manage to sneak it out of the old man's cellar!