Skip to main content

You Have To Watch This

In our quiet house last night:

Hubby: "Come quick!" He leaped from the sofa in front of the tv.

Me: "I'm not interested in World Cup." Carrying on to do whatever I was doing.

Hubby: "No, you have to watch this!" Sounded a bit more persistant.

Me: "Huh?" Walking over and thinking which team has gotten him this excited.

It wasn't the World Cup but Food Network Asia which has just touched down in our local network yesterday. We watched a half minute clip of Paula Deen making some sort of pesto mayo mixture for a portobello mushroom burger which she then held in her hediously manicured fingers. I mean, give me a break, you call yourself a cook with these heavily lacquered acrylic?

So the ultimate food porn has arrived and will that inspire more of us here to cook? I, for one, didn't get a single drop of inspiration after watching it for an hour last night. Maybe that's just me. That is the irony about cooking channels. They are suppose to teach us how to cook and eat better, but instead all it is actually doing is making us hungry. The clip on Paula Deen making the pesto mayo mix devoted as much time to describing how delicious the burger is and how it tasted like meat in the mouth as the actual process of making the pesto mayo mix. In a 30-second clip, go figure.

If you do get a chance to watch, let me know if you come away with anything else other than hunger. Maybe the latest kitchen wear fashion?

Comments

Popular posts from this blog

Post-meditated Pumpkin and Mushroom Soup

I cannot help but notice that recently the trendy words that seem to flood the wellness media always carry words like “self-care”, “meditation”, “gratitude”, and even “mindfulness” has been thrown in for good measure. Yes, all these single-word suggestions sound good. We all need to know how to take our stress level down a few notches at a time when we need to keep our face masks up.  So when I read the news about a nail being found in the pumpkin mushroom soup of an unidentified Asian passenger on board our national carrier bound for Auckland, imagine my dilemma. Should I feel grateful that my previous soups on board were served without any nails? Or should I feel grateful that I could not afford to fly our national carrier often enough to be served soups which might actually have carried nails or other specials in them? As you can see, I am pretty new to this wellness speak and hence very confused about this “gratitude” aspect of the trend.     Like any dutiful social m

Rosemary Cuttings

I think I am really bored with life. So bored that I am trying my hands are transplanting my rosemary plant! This is just after I killed by some mint off-shoots recently by transplanting them. I have black fingers, I think. Not that I need another rosemary plant. I am just plain curious why some people here are able to root a cutting from a Cold Storage pack . It sounds so easy that it is absurdly unfair. Maybe it is just my lack of technique and common sense when it comes to plants. Here's a link that I found helpful about transplanting rosemary . Seems that the chances of success for my transplanted rosemary doesn't look high. I didn't dip it in rooting powder (!!??), I transplanted it in medium sized container, and the soil is of highly questionable source (don't ask). Well, if the little fellow didn't make it, you will hear of it here soon.

Main Course Salads: Salade Nicoise

My motivation for looking into main course salad was born out of sheer laziness. I was looking for a one-dish meal (less plates) that requires minimal cooking (less pots/pans) and packs lots of veggies as well as being filling. No skimpy wimpy diet salads for this gal. So if I have to put this into a checklist of evaluating a salad, it would probably look like this. Salade Nicoise has all the ticks in the check-boxes. Everything in this salad can be made ahead of time. Right down to the proteins of eggs and fish (either canned tuna or leftover grilled salmon). Now, isn't this dish time friendly? The dressing for Salade Nicoise is just a simple olive oil and acid mix (ratio is 1 : 1.5)with shallots and herbs thrown in together with Dijon mustard. The recipe for the vinaigrette I used came from The New Best Recipe which you will be able to find it on Simply Recipe . I haven't had many main course salads in restaurants, but from the very few that I had eaten, the dre