Blog Archives

Oatmeal Porridge – A Beginner’s Guide to Boiling Water

Oatmeal topped with caramelized blackberries.

(Note: I don’t really like releasing individual oatmeal recipes because of how redundant and easy they are, so I decided I just wanted to compile all my oatmeal knowledge into one post and call it a day. The only exceptions are my apple cinnamon porridge and my steel-cut apple risotto. If I ever make another exception in the future, it’d have to be absolutely amazing.)

I won’t lie, I used to be a health nut. So after reading that cereal is just empty calories and that I should be eating a healthier breakfast, I learnt about porridge, particularly the porridge known as oatmeal. Porridge basically refers to any kind of grainy starch (e.g. rice, quinoa, buckwheat, barley, etc) cooked in water or milk. At the time I didn’t know about the varieties of oats, all I knew was that I didn’t want those shitty microwavable Quaker packets that I always hated as a kid. So I instinctively bought a bag of small rolled porridge oats labeled “quick-oats” and a porridge mix which included whole flaxseeds, both of which were a bad idea. First of all, don’t get a porridge mix, get just the oats and mix them with your own stuff (you can’t even digest whole flaxseeds unless you grind them… what were they thinking when they made that mix?) Second of all, don’t get quick oats. More on that later.

Read the rest of this entry

Champ (Mashed Potatoes with Scallions)

Irish-style mashed potatoes with scallions and finished with a pool of butter.

Champ. Pretty much just a mashed potatoes recipe, but adding in scallions makes it Irish. Same way I made it Hungarian by adding paprika at the end (this was done after the picture was taken because it looked stupid).

Besides being “just a mashed potatoes recipe”, this is also the BEST mashed potatoes recipe ever. So warm, so fluffy… this is the ultimate comfort food…

Also, that pool of butter? Hnnggghh……….

Read the rest of this entry

Bangers & Mash

Go to the delicatessen… pick up some kolbász… get recommended some krainers and buy them… make bangers & mash.

That’s basically what happened. So here we go, sausages & potatoes, or in Brit-language, bangers & mash. (´・ω・`)

Read the rest of this entry

Food Talk – Goodbye UK Menu

An earlier prototype of my “UK-Style Scrambled Eggs”.

So if you check the menu by region, which serves as a gallery for all the dishes that I’ve made thus far (or just the good ones), you’ll noticed that I removed the section which showcased the dishes of UK origin. It has been replaced by a Western section which showcases dishes of both UK and American origin, since I’ve decided it no longer made sense to have an entire section of a menu showcasing dishes which I no longer have any interest in.

“W-what do you mean Treble-kun? You used to love pub-style English food~!!” Yeah, I also used to like McDonalds, when I was 12.

As I’m writing this, I think back to what happened last night; I decided to head out to a pub for the first time in a very long time. And it wasn’t only the first time in a very long time that I went to a pub, but the first time in a very long time that I went out to eat food which I hadn’t prepared myself.

Read the rest of this entry

Tartare Sauce

Homemade tartar sauce!

Homemade tartar sauce!

So ignoring what happened when I tried deep-frying last Friday, I actually learnt a really tasty tartare/tartar sauce recipe that day! (´・ω・`) This thing goes great with French fries, my sweet potato fries recipe, maybe as dip for certain veggies like celery, but for God’s sake, don’t eat this by itself. There’s a reason it’s called a “sauce” and not a “meal”. My mother, who clearly has no idea how to eat, started eating it by itself thinking that that’s a reasonable thing to do, and then a few bites in she started making excuses for why she wasn’t enjoying it. “It’s different from last time.” she said. “You tried something new.” she said. No, mom, it’s literally the exact same sauce. The only difference is that you’re not eating it with fish & chips, you’re eating it by the spoonful. That’s not how you eat it. Jesus Christ… I’m actually kind of angry now. Going to scream into my pillow before I continue writing this…

Read the rest of this entry

Food Talk – The Deep-Frying Incident, and why I’ll never deep-fry again.

So I believe I mentioned in another post that I don’t really like to deep-fry because it’s generally unhealthy, and one of the main reasons I got into cooking in the first place was because I stopped trusting others to prepare my food for me, and I wanted to be totally in control about what goes in and out of my body. (¬‿¬) So for whatever reason last Friday, I attempted deep-frying anyway, deciding to try my hand at making some homemade fish & chips, possibly because I was building a UK-inspired menu, and possibly because I forgot that I was a health nut. In any case, I learnt two very important lessons that day: 1. I am borderline retarded and 2. I’m never deep-frying again.

So I had purchased a bottle of peanut oil the day before, which is rare for me since I usually do my high-temperature cooking with coconut oil or lard, but obviously you can’t use those in large amounts without putting a pretty big dent in your wallet, so I went with peanut oil. I had gone to the fish market that morning to buy my fish too; they didn’t have haddock, which is what I was looking for, so I had to settle for Icelandic cod, which happened to be on special (it was still ridiculously expensive though, I mean $22 for 3 fillets totaling 0.7 kilos. Srsly?) For the rest of the day though, I honestly felt like my humanity was fading away. For months now, I’ve been doing such an excellent job in the kitchen; literally all of my attempts at trying new dishes have been successful. While to many this may have been a good thing, it left me feeling cold, emotionless, and empty, like I had no room to improve on any aspect of my life. I was the master-being whom I had set out to become all those years ago, and now that I had reached that status I had lost all purpose in life. Strange, I know, but that’s how I felt. So naturally I hadn’t thought very differently about attempting deep-frying for the first time; I had been reading up and watching video tutorials for that entire week, preparing myself for this one dish, as I usually do. I thought it was just going to be another day in the kitchen for me where absolutely nothing goes wrong…

Read the rest of this entry