I’ve never considered myself an epicurean but I know good quality food when I taste them. And my Dad first introduced me to the Paella Valenciana at Dulcinea’s I was hooked. And thus sparked my interest in culinary arts. I always thought about the savory and fragrant rice and how the flavours would not overwhelm but made you want more.
A few years on, well after college, I took up a diploma course for culinary arts. Through cuts and burns and singed hairs, I never thought I could learn how to cook for the life of me. But my instructor egged us on and from the basics of cutlery to making sauteed cuttle fish en flambe in California sherry, I did. Before I knew it, I was filleting fish, de-boning chicken and making lamb shanks from scratch. But what really got me excited was that I get to learn a proper text book paella as part of the curriculum.
Alas, upon my first taste of my first Paella, I was a bit miffed that it tasted nothing like what I had tried on previous occasions, Though I remember Chef’s comments were that it was just that it needed a bit more salt for him. Though when I cooked next for my mum, she thought it was just right.
I swore to myself that this would be my signature dish and that I had to get it right. So I ended up trying Paella’s from different kitchens. From what I discovered in my endeavors, none of them actually followed what was in my culinary book. Sure they all had similar ingredients but there were ingredients that were substituted, added or completely left out from that in my text book. Then it hit me. Something one of my grade school teacher once told me. That a text book isn’t meant to be the end all/be all in facts. They were a guide. And that it was up to me to understand what was in those books.
Soon after I ditched the book and got the preparation of the Paella down to memory. But I am still looking for that characteristic flavor that would give me my version of a text book paella.
With the 6th Dollism Plus wrapped up, here are some quick snaps and a few quips from what has transpired after another successful Hong Kong doll gathering. Soon as I sort what little photos I managed to snap, Mikuru will be making a full report of the event as well as introduce someone to you my humble readers.
•Mikuru’s homecoming as it was around this same time, 2 Solar cycles ago that when I picked her up from JR Toys. It was a time long before I knew the magnificent HK doll group, Ms. N and Dollfie World.
•Maid Cafe’s are more queer and fun than what I had imagined and experienced back home. Continue reading
Posted in BJD, blogging, dollfie, dollism plus, event, hobbies, Travel
Tagged BJD, blogging, doll, dollfie, Dollfie Dream, event, food, funny, Hong Kong, teaser, travel
Whenever I fly over to Hong Kong, one of the things I most look forward to is the food. And while there are places that certainly demand a good penny for a meal, if one knows where to go, a couple of bucks, HK$50 to be exact can take you a long way. A new show on goyeah.com will take you on an epicurean’s tour of Hong Kong. Showing you places to grab a grub from a quick bite to a filling dinner.
Read more : New show: Best Hong Kong food for under HK$50 | CNNGo.com
Well now, it’s been far too long. Also you might notice this set of pics to be some what food related. As is, with the current work sched I bear in the office, cakes, pastries, snacks and other om nommables … Continue reading
This was breakfast today. Grilled ham and cheese, and a cup of oatmeal. This is what I’m having for breakfast for the next couple of… months or until I’ve finished paying for DD Saber Lily from Dollpa 24. With that out of the way, let’s move on to other news. Continue reading
Yep, you read right, It’s a Halloween food post. No, No; It isn’t about the food we get to have during the Halloween party. But rather that the office hosted a trick or treat for the kids last Friday, and the day after, me and me mum found this new deli in one of the supermarkets situated in one of the larger malls in my area. So yeah, the office got decked out and everyone got nutty, well almost everyone. Continue reading