Wednesday, January 5, 2011

Tuesday January 4, 2011

Hoisin chicken and rice
Today's Food Diary
Breakfast: Rolled oats with figs and peanuts
Lunch: Hoisin chicken and rice
Dinner: Cheese on sourdough toast, muesli
Sweets: Ice cream

Hoisin chicken was yum! It had the right balance of sweet and salty, and the chicken had a good texture. A bit of kick from chilli would have been nice though. In any case I finished the meal in almost record time:) The accompanying broccoli and onions provided a nice balance and added color to the dish as well. After all you eat with your eyes first! Unfortunately I hardly ate anything with my eyes...I was in a hurry to eat using other conventional methods! Boring, I know.

Today I bought a Swedish cheese called Arn Svart, produced by Falbygdens Ost. The cheese is described as very strong flavoured and long aged (matured for a long time). The cheese is slightly sweet with a hint of nuttiness. What I found interesting was that due to its long maturation period salt crystals developed. The crystals were very noticeable, providing a unique and interesting texture. I occasionally wondered whether I was eating cheese rind. I tested the cheese on its own, on toasted sourdough bread and with a drop of red. All three test drives produced good results. My favourite combination was with a drop of red, obviously! The cheese complimented the red quite well, or vice versa!

Today's Favourite Blog
I love braised dishes. Ang Sarap presents a Chinese braised beef dish. The dish uses an extensive array of sauces, oils and vege’s, producing what I imagine is a complex and rich sauce with beef slices so tender cutting it would be like cutting butter with hot knife. Braising is quite a forgiving dish to prepare, if you go wrong with the balance of flavours you have plenty of opportunity to fix it along the way. Ang Sarap’s list of ingredients is almost like a masterlist – its comprehensive. You could leave out some items and still produce a nice tasting dish

Today's Favourite Photo

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