Kelly has a thing about chili: He figures he makes the best chili, and that’s that. I guess we are all fond of our own chili the most. (It is kind of like being fond of your own farts the most…also a topic closely linked to chili. Hopefully unlike your own farts though, other people [...]
Australians love their pumpkin. As part of a standard “meat and three veg” meal, a slice of roasted pumpkin is often tastefully and deliciously included. Go to the supermarket, and you will likely find at least three different varieties of pumpkin, such as butternut squash, Japanese pumpkin (very yummy), and grey pumpkin. And although roasted [...]
Yes, one little recipe can do it all! My hero, Jamie Oliver, was the one to show us this little number, although he uses it soley for pizza crusts. Once I got over my fear of using yeast in recipes, I embraced this one fully. It makes a huge amount, which is good because it’s [...]
Yay for having a full kitchen again! After almost two years of sharing a kitchen, or having substandard non-functional kitchens, we are set up again! We have our very own gourmet paradise, and we take full advantage of it. Kelly & I immensely enjoy cooking and creating new dishes together, and are back into the [...]
Hospital Update May 28th: Things aren’t much better. It’s still ugly. We just hang on to the fact that the “fever” part of Dengue Fever is not supposed to last more than seven days, and we are at day six. Four days from now is our cut-off to be sufficiently recovered to be on the [...]
Anybody who spends some time on the road, especially in hostels, will eat more than their fair share of Ramen. You know – the oriental noodle-cakes you boil for two minutes, add “flavour” packets, and then “enjoy”? There are a number of reasons I object vehemently to this garbage: The first ingredient in the “flavour” [...]
With bananas growing in abundance in Hawaii, and since I can only eat them if they are baked (I love them raw however they don’t love me so much), it was natural that we had to find a way to enjoy bananas in the baked-goods form. Many an evening has been spent with these fresh [...]
As with the macaroons, the secret to making this dish unique and unforgettable is the use of fresh coconut in place of coconut milk. It adds amazing taste, richness, as well as texture that you don’t get with the coconut milk. However you won’t find it quite as smooth and creamy as the traditional counterpart, [...]
After discovering dried chipotle peppers at the health food store, we had to get a few and experiment. (We are addicted to buying spices at health food stores; we can get as much or as little as we like, experiment with new and different spices and seeds, and enjoy truly fresh spices at cheaper prices). [...]
Having shared a few culinary ideas here and here, and being the self-confessed foodies that we are, it is time to formalize our culinary adventures. We regularly concoct various meals and desserts, and then convince ourselves that people would pay good money for them. We try to use indigenous ingredients, so much so that you [...]
