We will make our own snacks

One of our resolutions was to cut down on junk and outside-bought food, and so far, apart from the ton of snacks we brought back from China (yah, I know, right?) we’ve kept to our word.

Of course, it helps when you’ve got this, a Christmas present we gave ourselves, not least because we share the same sentiment as Mark Bittman:

By becoming a cook, you can leave processed foods behind, creating more healthful, less expensive and better-tasting food that requires less energy, water and land per calorie and reduces our carbon footprint. Not a bad result for us — or the planet.

Our first batch of dried apple snacks

Search for Stroganoff

Naomi’s mum was hankering for beef stroganoff the other day, and she remembered enjoying a serving of it tremendously at Rochester Park Cafe.

So we went, but unfortunately, the original Rochester Park Cafe is no more, replaced by a business called Seb’s Bistro, which still uses Rochester Park Cafe’s menu covers, but without the items on the menu. More importantly, Seb’s doesn’t serve Beef Stroganoff.

Not much else matters in the world when Naomi’s mum hankers after a dish. Not even when you tell her that beef stroganoff hasn’t been fashionable since the early ’80s, and even then, only in private establishments such as The Tanglin Club.

So please, if you know of anywhere that serves beef stroganoff, let us know.

No, the one they serve at Shashlik isn’t up to scratch.

New Year’s Nom

Over the New Year’s weekend, we:

Appreciated the greenery outside our window
Blanched lots of spinach
Braved some China-grown Buck Choy
Sharpened our dipping sauces with grated daikon
Sprinkled green onions into our dipping sauce
Boiled lots of cabbage in Shabu-Shabu
Hoped for a sweet new year with osechi
Enjoyed some really friggin expensive slices of beef

Apple Corner

Anyone who’s been to the ToTT Store in Bukit Timah will know what a kitchen wonderland it is, chock full of appliances we can’t afford, plus an IKEA-style cafeteria that is suspiciously not as crowded as IKEA’s cafeteria.

We had been looking for an apple corer over the weekend, because one of our new projects required coring many apples at a go, and doing it the conventional way would mean at least half a dozen apples going bad before we finished a batch.

We called ToTT, and some friendly chap called Thud (but who spelled his name as “Thad”) very helpfully went around the 36,000sf store and found three types of corers in stock, and said to come down and take a look.

We did, found a Jamie Oliver Twist N Slide Apple Corer, and asked one of Thud’s colleagues for the other two types. They looked it up on their computer and said, “Sorry, it’s the only one”.

We said, “No, your colleague Thad said there were three!”

They said, “Thad? Oh. Thud. Wait, we call him and ask.”, and picked up the phone and said, “Hello? Thud? Gut one customer say you tell dem gut three kind of apple corner, but we cannut pine. Dut’s what we entered: APPLE CORNER. Don’t hub. OK, I look again”.

We bought the Jamie Oliver Twist N Slide in the end.

Jamie Oliver cornering an apple