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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!

Thanks Kadesma, I thought a dented chopping board will work well with a mezz and bowl would be too deep. Like i said I didn't know a mezz was till yesterday LOL! :) The mezz I have my eyes on is double handed with the knobs on either side to rock it back and forward. I dont think this would be...

I prefer to get my herbs in dry form, I don't use them too often so fresh is a waste. Rosemary usually last quiet long if you put their stalks in water, otherwise I just freeze them as well.

I freeze mine as well!

I dont have one of those kitchen bench mixers, I've only got a electric hand mixer and that works great, relatively inexpensive as well I think mine was $15AUD (not even on sale) and it been years, never had to replace it yet. I really think a electric hand mixer is useful. I've tried whipping...

I was just watching Nigella's Kitchen last night, and saw her use the Mezzaluna, now I'm also in in search for new Mezzaluna for my kitchen as well! Before yesterday I didn't even know what a Mezzaluna was! Most of the Mezzalunas that I've seen in online catalogues comes with a slightly dented...

I have DeLongi Pixie Nespresso machine, I wanted to get Latissima, but I'm the only one in a 2 people household that drinks coffee, so the Latissima would be a bit too much. I love Nespresso I cant live without it. To me I don't think the quality is anything bad.

I have an untouched garlic press as well. Nowadays I just use my mini Garlic and Ginger grater if I wanted my Garlic to be really fine, otherwise a good ole smash with the knife blade is the way to go. I agree the Garlic press is a fail, and difficult to clean as well!

I love my Mandoline, but I don't use it as often as I would like. I do have a fear that one day I might slip my finger through it, but I've never heard of horror accidents with the Mandoline.

I love collecting mini kitchen gadgets, my partner thinks its ridiculous, but they have been proven handy ALL the time in the kitchen. I have a mini box grater that's perfect for my ginger and garlic that I love "till death do us part" My mini muffin trays, I'm sick of cooking full size muffins...

I love cooking with dog! I watch this channel religiously and have recreated alot of their dishes.