Food scene in SG

Again, a poor experience at a mid level steak restaurant in orchard road. The food was mediocre - oil used to fry the calamari and chicken wings were already blackened from overuse. Why do restaurants always assume consumers are dumb and would not know? My steak costs almost 40 dollars for an 8 oz and I have tasted better beef from Melbourne for half the price. 

Rachel's burger was soggy and uninspiring. I am now seriously going to avoid eating at any restaurant in the shopping belt unless it's unpretentious.  Sushi tei serves food for what it's worth and do not charge Nobu prices so you don't feel fleeced. Or soup restaurant. 

My food is way better. 

Bake fest

The baking frenzy continues and the kids surprised me with these cute cookies. I applaud their efforts. 

Fabulous baker girls

I am never going to a baker because I am not a stickler for precision. I cook with intuition and this has been a strength rather than a flaw in my approach to cooking. Because of this trait, I can handle pressure tests and emulate recipes with a success rate of 80%. Not bad eh?

But the kids love baking. Maybe it's the opportunity to tinker with different equipment and the joy of watching your cake rise in the oven. In any case, second attempt of the brownie and it looks and tastes perfect. 

Stuffed for good!

I discovered stuffing recipes with apples as part of the ingredients create such a beautiful sweet note that brings the entire roast chicken to another level. 

The recipe is from Ina Garten and absolutely fool proof because she is a technical chef. My daughter pointedly told me the difference between a cook and a chef. Not that I did not know but didn't try classifying the Jamie Oliver's apart from the Michael Symons. The chicken was well roasted, juicy and tender. Stuffing was so delicious especially the burnt bits. Great job from the kids.