‘French Cruller’ is basically deep-fried Choux pastry (Profiterole pastry). It is very popular in Japan, but I don’t see them in Melbourne. If you have made Profiteroles before, it would be quite simple to make. One important thing to remember is to use a star-shaped nozzle when you pipe out…
We’ve got some po boy sandwiches coming up, so I thought I’d try my hand at making traditional NOLA-style french bread! These were the two recipes I tried: King Arthur Baking Saveur Both were tasty, although the Saveur bread fell quite a bit. We ended up greatly preferring the King…
I was taught that the ratio of Vinegar to Oil is 1:2. I though the amount of Oil is too much and I always reduced it. If you reduce the amount of Oil, the dressing will separate back into Vinegar and Oil no matter how well you mixed it and…
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Missed the stream? Watch it on Twitch! I first tried chili crisp a few weeks ago, when a friend brought a jar to our Asian Dumplings Cookbook Club potluck at the beginning of December. Son was instantly hooked, and has been asking me to make a batch ever since. It…
Gakugei Daigaku is probably not the place you’d expect to find a Provençal restaurant but then again, given the eclectic and wonderful nature of Tokyo dining (even in the suburbs), perhaps of course that’s where you’d find one. After years of passing through Gakugei Daigaku on the Toyoko line on the way to work, I’ve recently had the opportunity to explore the place a bit further. It’s really a pleasant area and there are a lot of what seem like newly opened bars and izakaya under the train line, which will be worth a try at some point.I digress. La Provence Gourmand Olivier is a bit of a mouthful to say, but it’s in no way pretentious. It …
