Personality deciphering based on the type of coffee you like???
http://www.theage.com.au/news/entertainment/epicure/can-coffee-predict-personality/2010/02/08/1265477562658.html?page=fullpage#contentSwap1
Pity there is nothing to describe those who like their short macs, piccolos, ristrettos etc What do you call those who like their siphon coffees, their pour overs, their Vietnamese drip coffees?
Evidence that, yes, there are hard core foodies out there, much more obsessed about the subject matter than the Foodie Team can really ever be:
http://www.theage.com.au/news/entertainment/epicure/foodies-unite/2010/02/08/1265477561336.html
Of course, what is the sharing of food without learning about how to make small talk, work out when it is appropriate to disclose revealing personal facts and gauge whether a person will laugh or run away screaming at your jokes?
http://www.theage.com.au/news/entertainment/epicure/talkin-bout-my-conversation/2010/02/04/1265151934535.html?page=fullpage#contentSwap1
Yes, the Toastmasters are not people obsessed with bread and how it should be toasted, though the name does denote a wonderful match with the hard core foodies in the second Epicure article and certainly the group would probably be attributed (wrongly) to this little invention:
http://www.independent.co.uk/life-style/food-and-drink/features/the-ten-best-toasters-994490.html?action=Popup&ino=5
This same company also came up with a variable temperature kettle that has five, yes you read right, FIVE temperature controls for "optimal tea and coffee brewing". Whatever happened to "listening to the kettle's whistling"?
Many of us will by now have noticed Matt Preston's very public jump to News Corporation by absence from the Tuesday Age, joining his Masterchef colleague Sarah Wilson (who has been previously lauded in this blog for her writing and hosting style). One consequence of this is that the Foodie Team will no longer be able to connect online readers to his articles as the News Corporation has decided Matt's pieces will appear only in hard copy *bawl*. If anyone can find his 2010 articles online, please let the Foodie Team know.
Showing posts with label Review. Show all posts
Showing posts with label Review. Show all posts
Wednesday, February 10, 2010
Saturday, January 2, 2010
Lemon tarts
My dearest FH,
I have something to confess, darling. I 'm so jealous that you maybe sipping coffee while waiting for desserts at Pierre Herme's shop in Paris rightnow. I just tried a recipe from Pierre's book and very satisfied with the result. My satisfaction 's enough to make me wonder how extraordinary Pierre's desserts will be.
When I bought Pierre's dessert book last week, I was intimidating because the recipes 're quite complicated and demand concentration while making. However, these recipes are very tempting to make. I finally chose between two recipes; lemon tart and cookies. I finally chose the lemon tart since the cookies require 5 egg yolks.... which means I have to make lots of meringue to make use of the egg whites, lol. The other important reason 's I love to make citrus tarts... lemon, lime, orange... they 're all very aromatic... I love the aroma of citrus that lingering in the air while I cook the filling.
Pierre recipe 's so amazing... the tart dough 's very crumbly like very soft butter cookie dough which it seems like melting in my mouth. The lemon curd 's also wonderful, very well balance flavour, aromatic, and very silky. I think the secret ingredients of this recipe 're butter, butter, and butter. The tart dough contains about 25% of butter more than my normal recipe (after I decrease another 20% of butter from Pierre recipe!) And, the curd also has lots of butter to ensure the silkiness.
Not only that I 'm impressed with his desserts, I also like Pierre himself. I think he 's very honest with his customers, juding from his book. As I said, his recipes 're complicated but he tried to clarify the details as much as he can all the way through. Eg; the tart dough 's very crumbly that dough will be ready when its texture 's like butter cookie dough not a tart dough. If he didn't mention it, I definitely overworked the dough :P
Happy New Year 2010,
SL
P.S. Please... please... eat his desserts for me :D
I have something to confess, darling. I 'm so jealous that you maybe sipping coffee while waiting for desserts at Pierre Herme's shop in Paris rightnow. I just tried a recipe from Pierre's book and very satisfied with the result. My satisfaction 's enough to make me wonder how extraordinary Pierre's desserts will be.
When I bought Pierre's dessert book last week, I was intimidating because the recipes 're quite complicated and demand concentration while making. However, these recipes are very tempting to make. I finally chose between two recipes; lemon tart and cookies. I finally chose the lemon tart since the cookies require 5 egg yolks.... which means I have to make lots of meringue to make use of the egg whites, lol. The other important reason 's I love to make citrus tarts... lemon, lime, orange... they 're all very aromatic... I love the aroma of citrus that lingering in the air while I cook the filling.
Pierre recipe 's so amazing... the tart dough 's very crumbly like very soft butter cookie dough which it seems like melting in my mouth. The lemon curd 's also wonderful, very well balance flavour, aromatic, and very silky. I think the secret ingredients of this recipe 're butter, butter, and butter. The tart dough contains about 25% of butter more than my normal recipe (after I decrease another 20% of butter from Pierre recipe!) And, the curd also has lots of butter to ensure the silkiness.
Not only that I 'm impressed with his desserts, I also like Pierre himself. I think he 's very honest with his customers, juding from his book. As I said, his recipes 're complicated but he tried to clarify the details as much as he can all the way through. Eg; the tart dough 's very crumbly that dough will be ready when its texture 's like butter cookie dough not a tart dough. If he didn't mention it, I definitely overworked the dough :P
Happy New Year 2010,
SL
P.S. Please... please... eat his desserts for me :D
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