Posts Tagged ‘Plaza’
Ragin Cajun Preps for Move to Plaza El Segundo
February 9th, 2011
Different types of Pickles at Spencer Plaza, Chennai
April 4th, 2010
Block Party at Plaza El Segundo
July 9th, 2009
Signature Kitchen at Macy’s South Coast Plaza
February 3rd, 2009
Vegetarian Food Festival at Olives , Deccan Plaza - Chennai
January 23rd, 2009
Kung Fu Plaza Restaurant in Las Vegas
January 12th, 2009
San Francisco - Ferry Plaza Farmer’s Market
October 27th, 2008Apologies for not properly giving everyone a chance to wish me “Bon Voyage” before my recent trip to Beijing. I was desperate to leave Hong Kong’s typhoonic weather, only to get stranded in the airport as my flight was delayed for more than 6 hours!!! Welcome to Hong Kong’s typhoon no 8 signal. But when I finally got to Beijing…
Oh wow! Beijing has changed A LOT since the last time I visited about 7 years ago. Fortunately, for the better.
These are some of the appalling things I won’t miss from the old pre-Olympic preparation Beijing:
- The beyond hideous public toilets (Hello pristine, air conditioned, fully equipped public toilets!)
- Countless beggars harrassing you non stop, get rid of one, here comes 1000 more
- “Persistent” i.e. the pushiest souvenir hawkers EVER. Yes, they do follow you to the toilet and no, language barrier do not deter them
Despite all of the above changes, there are some things which remained authentic. Such as the public toilets at…
Back with a Duck, the Beijing Duck
July 1st, 2008
New York Style Cheesecake-The Good, The Bad & The Ugly
July 1st, 2008
Zucchini and Chicken Salad
July 1st, 2008
Crazy good Pork Tenderloin!!!!
July 1st, 2008
Strawberry Oatmeal Crumble Bars
July 1st, 2008I shall refrain today from gushing about my gorgeous pup and will instead share with you a discovery: the best way to roast a pepper (capsicum).
What’s wrong with the normal ways, I hear you ask. Â
Quite a lot actually. Â
The most common method of roasting a pepper is to place them whole in a hot oven or over coals. Undeniably, this creates perfectly cooked, juicy flesh but the post-cooking removal of the seeds makes me swear furiously. Those sticky little buggers get everywhere!Â
Another popular option is to cut the peppers into sections and then roast them.  No seed problems with this method but, more often than not, by the time the skin is charred, the flesh has dried out. Placing the same slices under a grill has the opposite drawback: the skin chars too quickly leaving the pepper still quite crunchy.  It’s a dilemma.
Or it was, anyway. I’ve now discovered that combining these latter two …