Soup for a King Jake. I truly believe that its all about the stock.
I don't know how to make this pic smaller , I took it from my album. I made this awhile back .
Spring roll , stuffed with shrimp, pork, carrot, rice noodle, peppers, mint, coriander, topped with garlic chilli and sweet ginger sauce.
How about some Char Sui
Thank you everyone for your kind words.Torrie , I just wanted to comment on what you did with those 34 loaves of bread , fantastic. That's what I call "Paying it Forward" .One random act of kindness , no matter what it is, goes a long way to make this world a better place.As chefs/cooks/food lovers , there is always a part of us that is on the giving end. We feel it, we live it.There should be a thread on just that, paying it forward. It can be anything: open the door and...
Fascinating to know that about you Terry.
I have some odd pieces from Firenze which I used not that long ago for lining boxes. I'll post a pic for you of what I have used. I have never seen any paper from Japan and I would imagine that it's exquisite.
@ Hiro :
Well since you asked, which is very kind of you by the way , would love to have a piece of jewlery from mikimoto, namely the spring ring here in this...
A combination of things:
Spinach and feta tarts, dolmades, salad, roasted peppers, garlic sauce & baba ghanoush, tzatziki & hummus, chicken,pork, shrimp, tabbouleh, moussaka, pita, baklava
@ Ordo: that is a fav of mine, very nice dish
@ Oldschool: looks great
If someone has never made this dessert before, I would like to recommend a tip. Prior to cutting your squares/triangles, refrigerate it for 30 minutes before cutting as the fat will solidify and it will make much easier for cutting. Some have went ahead and cut the pastry only to find out that the phyllo rips.
In this particular dish I used rose water and vanilla. There are those that use other combinations but this is what I like to...