Dainty Bites

Have you ever thought of attending a cooking class? The immediate reponse when I told Hubby when I told him so, he said that my time and money would be better spent on cooking books. Before I was able to ask him if that was a compliment or not, he walked into a shop to get something. Men! I need a de-coder! Anyway, here is another place I found when I was walking along Tiong Bahru. It's called Creative Culinaire . I spotted Japanese cooking immediately but most of the interesting lessons were already over. Sigh ...

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Back in my early foodie days, I would be extremely eager to try any recipe that I can lay my hands on. Be it a handwritten recipe from a friend or a clipping from newspaper/magazine; anything goes. But with age comes wisdom (I truely, hope) that no two recipes for the same dish are ever equal. From the library, I found 300 Slow Cooker Favorites and I must say that I am very tempted to try some of the recipes in it. They look absurdly easy to put together. So one of the recipes which I had flagged for trying was New England Clam Chowder. I can't say that I love clams, but in this house, anything laced with cream goes. So I knew that I had to give this a try. The recipe calls for evaporated milk as the base and it comes with a tip box that explains why evaporated milk was chosen for slow cooker version. So I picked up a tin of evaporated milk in the supermarket. But when I was doing my final reading of the recipe, I stopped cold. Do I really care of a soup made from evaporated mi