Stuff written by Ming
A letter from a fan
Dear Bee Gees, Firstly, I must tell you that I am a long-term fan of your work. I have listened to your songs since I was young. At first I mostly liked the earlier stuff that I confess, I had … Continue reading
Posted in personal.
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Taking experiments too far
So, pork. When done right, it’s tender, juicy, and packed with flavour. It pairs well with a lot of different things, which makes it a versatile and whimsical meat. Sometimes though, too much of a good thing is a very, … Continue reading
Food for family II
So, Tim came back for a very short while back in July, and we hastily prepared a little dinner for each our families. I took the chance to use my new Wedgewood plates, which I had bought only two of, … Continue reading
Another new short
Yeah, I’m on a roll … of two. I was hoping to write a novella, which is described as “not as long as a novel, but too long to be a short story,” so being in some vague area between … Continue reading
Posted in shorts.
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For Kate
You know which one I mean :D Sorry it took so long, I lost a couple in the laundry somewhere. Anyway, have fun in the eastern states!
One night in Italy
I decided to host a dinner party for some friends, which ended up being a lot of fun, not least of all because I drank a lot of wine. I called the dinner party, una notte in italia, or: one … Continue reading
Food for family
My cousin Tim is soon departing for a foodie’s dream job in Singapore. We decided to have one more cook-off before he leaves, to try some of the things we’d been meaning to have a go at, as well as … Continue reading
A new short (the first in two years!)
I was about to title this post, “Writing about taking a break from taking a break from writing,” before deciding it was probably only amusing to me. Ahem. Anyway. This short has been one I’ve wanted to write for quite … Continue reading
Making the switch
I don’t know much about databases and system administration and all that jazz. I’m quite willing to admit that, without an easily pressable and instant Undo button, I am most likely awful at it. However, thanks to a couple of … Continue reading
Today
Today, I watched as a young mother roughly “placed” her baby into the pram. When baby began to cry, she became annoyed and slapped baby’s leg. When that only made the crying worse, she (again roughly) picked baby up and … Continue reading
How to make a stable cream sauce
Rather than add copious amounts of butter and double cream and reduce (which a lot of cooks recommend,) try to restrain them: use single whipping cream instead (35% milkfat, no thickening gelatine) and firm up the sauce using cornflour + … Continue reading
Sous vide experiment: Maillard reaction
For those of you caught unawares, sous vide is French for “yum.” No, it isn’t really, it’s French for “under vacuum”: a style of cooking where a foodstuff is vacuum sealed and then cooked in a warm water bath at … Continue reading
An iPhone happy website
Developing websites for mobile devices has come a long way since I first started research on the subject; the only vaguely useful device for browsing was the Palm, and it had a really, really awful stripped-down version of Internet Explorer … Continue reading
Cooking with the Cuz II
My professional-chef-cousin Tim and I both had a decent length of break over Christmas, so we decided to have some cooking funtimes. We made three courses, and it went beautifully. Delicious. My only problem was the wine we were drinking: … Continue reading
Regard my roulade
Not a euphemism. I wanted to experiment with different cooking methods, and one that seemed to check the “vaguely healthy” requirement list was simmering a roulade. So, just what is a roulade? The word is taken from the French “rouler” … Continue reading
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