Cuisine Magazine
It has been a week already of -ribbing on- with my feminine side, well I am a woman, so there’s got to be some way of releasing the strangled and suppressed femme endorphins in my system.
Next week, I will start again my rants about them Dutch *wicked grin*. They are an interesting subject, so stay tuned.
Bedankt! (Thanks!)
The stacks of Cuisine magazine under my living room center table. The magazine is pure gourmet, I relish on it.
I would like to thank my good friend Chef Doll from NZ. She gave me a 2 year CUISINE magazine subscription as a birthday and christmas all-in-one gift a year ago. It’s a quarterly magazine boasting the slogan of: food, wine, & good living and filled with all the desired goodies a woman who loves to cook and enjoy life can muster.
I don’t really follow recipes, I am not the down to the last morsel of ingredient from the recipe book girl. I prefer originality --but I do admit, I check food pictures and use the visuals as aids in my food experiments. Or when dining in the restaurant, I pay close attention to the mix and the taste of the food. If I like it, the copycat in me goes challenged at home, hehe.
I guess others do that as well?
(Foto's updated in Travel Flashback, Dutch Sneak Preview, and What's in My Kitchen)
Bedankt! (Thanks!)
I would like to thank my good friend Chef Doll from NZ. She gave me a 2 year CUISINE magazine subscription as a birthday and christmas all-in-one gift a year ago. It’s a quarterly magazine boasting the slogan of: food, wine, & good living and filled with all the desired goodies a woman who loves to cook and enjoy life can muster.
I don’t really follow recipes, I am not the down to the last morsel of ingredient from the recipe book girl. I prefer originality --but I do admit, I check food pictures and use the visuals as aids in my food experiments. Or when dining in the restaurant, I pay close attention to the mix and the taste of the food. If I like it, the copycat in me goes challenged at home, hehe.
I guess others do that as well?
(Foto's updated in Travel Flashback, Dutch Sneak Preview, and What's in My Kitchen)
like you, i like a recipe as a basis to cook .. but rarely follow the details (i tend to say that god, not the devil, is in the details) to the end. in the kitchen, i get inspired just by looking at pictures - and try to whip up dishes just from photos alone.
ReplyDeletemost of my dishes are rather tasty, but i always forget to write down what i add or how much, so it's a unique dish every time. martha steward (yes, channelling her again) and i would not get along here; she's a stickler for exactness (those a-type personalities just don't get it).
the last dish i made with some pride was pan-fried salmon with a sweet chili sauce, served with polenta. i know, it was a rather odd side dish but i wasn't in the mood for steamed (yet, again) brussle sprouts.
D*L, Yup, the pretty part is the presentation hehe, and when having visitors, I love to decorate the table complete with candles and what have you. Happy birthday to your Leandro and I hope your weekend will be great and fun!
ReplyDeleteNam, You said the right phrase, "A recipe as a basis to cook". Your salmon sounds tasty! They are good, not too much calories in it and they burn real fast. I love those thin fillet style Norwegian salmon and partnered with a dip sauce of lemon + wasabi + ginger + kikkoman. Norwegian Japanese style, YUM!
hey, girl! i love food mags, myself, not to mention, watching food shows. that's one thing i miss back home (US) - the 24/7 Food TV Network they have on cable. we don't get it here (germany). sigh. oh well.
ReplyDeleteyou and i, both. i don't follow recipes. even when i do my own creation - no recipes to follow. when i see recipes that i like, i either read what ingredients needed, then i give it with my own twist. or, like you, i just look at the pics and know what and what not to put ;)
my husband is into recipes. he will follow step-by-step-by-step. LOL. omg! he kinda freaked the first time he saw me cook. so i kicked him out of the kitchen and he doesn't go in there when i'm in there. i know, i'm bad. what can i say? lol.
limoncello :)
This comment has been removed by a blog administrator.
ReplyDeletelimoncello, Hey where have you been girl? Were you on holiday? I also miss the Food Network program, I had that on cable back in Manila. What's new? We don't have them here in NL too! Your hubby sound sooo Germanic, hehe, he follows it step-by-step, very process oriented... very Germanic! But I am impressed, you did well by throwing him out of the kitchen. Like you, I am also bad, the Dutchman is on tip-toe mode when he enters my kingdom, the kitchen!
ReplyDeletei should buy some stock of the company who makes/distributes kikkoman. seems like everyone i know has a few bottles around. it's the staple for asian cooking as olive oil is for italian cooking!
ReplyDeletegirl, i've been busting my butt off here. LOL. been busy with work and my online class (for web developing through UMUC-Europe). it's been bustin' my chops, that's for sure. LOL. but, it's all good.
ReplyDeletei do miss reading your posts. so, this weekend, i've been *trying* to play catch-up on that and my emails, among other junk i have to do. Oi!
holiday... hmmm... frickin' work gets in the way of life of fun and luxury. ugh! the last time we went on a holiday was a couple of months ago in rome! yikes! that's been awhile. anyhoo... good to be back here reading all the fun stuff you've been doing.
tell the Dutchman to watch it. because i tell my husband that if i slice and dice him while i'm in the kitchen, it'll be his fault. because, i'm too busy to notice anything. so he makes some kind of noise to warn me that he's in there to get something. hehehehe. take it easy and i'll catch-up with you later! tschuess! limoncello :)
Nam, Do you use kikkoman too? I only use them for my salmon and japanese sushis and sashimis. I love jap food! And speaking of Asian, are you of Asian heritage? Which?
ReplyDeleteLimoncello, You studying web developing? Is this class done in English and is it only limited in Germany? What are the pre-requisites? I am looking into courses for web/content development/management because I am tired with sales. Don't worry, the Dutchman never messes around in the kitchen, he cowers when he sees the knife! haha. tscheuus!
Scha, Haute Cuisine! That's your line, your forte *wink*. Like you, I just whip up anything on whats inside my fridge. Its a challenge and its exciting. When are you giving me a gastronomic tour in Oslo!?
i'm such a terrible asian-american (i should know better): i use kikkoman on practically everything. once, without thinkig, i started to pour kikkoman on pancake!
ReplyDeletei identify myself as 'just' asian-american, but i'm of 2nd generation mixed heritage. as you can guess from my name, i'm part vietnamese. my mom is vietnamese-chinese, but dad is a bit more complicated. he's mixed filipino-dutch-indonesian-chinese-black.
it used to bother me on when it came to ticking off the box for ethnicity on some forms; that was back in my activist college days! i don't think about it anymore, as i've just come to accept that we all can't have what we want, and that life isn't always fair. so, i just identify myself as asian-american, with ethnicity either as vietnamese or chinese or filipino depending on how lazy i am. if i had the choice, i just go with 'pacific islander' :-)
Well, if I one day later am a good cook, then if I see a food that I've ever cooked before I should just cook the similar food as it is but maybe add something that i think it'd be delicious hehe...but for now i like the originality, and i like the food my mom cooks :D
ReplyDeleteDP - Ask the Dutchman if I can borrow you while the wife's away, I'm starving! I'm living on takeout pizza and wine down here...send help...
ReplyDeleteRik
Nam, Yeah, I figured you were partly Vietnamese, the "nam" alone gives away your identity but I just want to make sure. Your father is very international indeed! Re: ethnicity, I may not be able to relate because I am 100% Filipino though my ancestry points that we had Spanish influences (great grandparents) on both my parents side. Anywho, a lot of Dutch kids here in NL are mixed. My colleague alone, a half Dutch, half Lebanese... another one is half Dutch, half German.... and a 15% Dutch, 75% Hungarian.... they all tell about their struggle living in a multicultural family. Strange but they often times don't identify with the Dutch even if they are 50% Dutch, but when they are in the other land (of their other nationality/heritage), they also don't identify with it... so they sometimes feel like they are in between, in some kind of limbo. Quite a challenge.
ReplyDeleteEcha, One thing I noticed here in NL. All Chinese food tastes Indonesian! Must be the spices? Am I the only one who noticed this? Whatever happened to the real chinese "rijst" (rice) and "noodles"? They have adapted the Indonesian terms of "Nasi" and "Bami"!
Rik, Poor you! You're coming over soon to AMS anyway, so we will just Fedex you some of the left overs for the meantime, haha. Don't worry the "patat" (Fries) with mayo you will soon have, and you will get your Thai food! That reminds me, I have to finalize and book the restaurant soon!
jori, you still find time to dish up gourmet meals? i am reduced to eating my dutchman one pot meal of rookwurst and mashed potato, carrots, onion, and kumara(kamote)at least twice a week...somehow my japanese student loves it, lol...
ReplyDeleteanyway, i'm glad that you find cuisine mag useful to you. if you must know, that's my kitchen bible too. sometimes, if a recipe sounds and look interesting, i do give my best shot to re-create it and see what it taste like...most times, it does and make note to my self to include it in families favourites list of recipe...
here's a tip to those who love kikkoman soya sauce...try frying courgette(zucchini), a clove of slightly crushed and sliced garlic, sliced onion in olive oil, then season it with kikkoman soya sauce and a drizzle of balsamic vinegar, or if, your tastebud is on the salty side, sprinkle a little bit of maldon seasalt to taste...this goes well with a nice grilled steak, fillet of fish or chicken...that's a humble recipe all the way from new zealand, lol...
i can relate to those who don't identify with their racial background. but ironically, whenever i travel internationally i tend to identify with my asian side ("i'm vietnamese or chinese or (insert)" whenever i'm asked my background); but when i'm in the U.S., i'm just simply "american" and don't think twice the deeper meaning of the question, "who are you" - i'm sure you've seen that. i'm sure you've observed the same thing in your friends.
ReplyDeleteDoll! I love gourmet stuff, when I have the TIME to do it, now TIME is the problem! Your Dutchman is worse than my Dutchman in this rookworst thing, hehe. Hope his birthday was a blast and everyone enjoyed the scrumptious meal you made. I actually have tried frying courgette with cloves and onions, and I also paired it with sliced eggplant, but instead of Kikkoman, I used the ordinary soy sauce. I will try it with Kikkoman. Thanks for the tip!
ReplyDeleteNam, "i'm sure you've seen that. i'm sure you've observed the same thing in your friends" - Yeah correct but mostly with my non-Dutch mixed friends. The Dutch mixed group here are just a strange bunch, but I blame the culture on that, they are cynical and they love to insult and make fun of each other. I should make an entry about this! :-)