Raining Chaos

Blog

  • GINger cured salmon???

    For a while now, I’ve wanted to see if I could ever make a vodka ceviche, because it sounds like fun. I may not be able to consume copious amounts of alcohol, but that doesn’t stop me from cooking with it! Or in the case of a ceviche, not even cooking it!

    Me being me, recipes are just guidelines. I take one look, then do whatever I feel like. Which can have disastrous consequences.

    In any case, I tossed together some really random things and decided to go with gin cured salmon.

    Salt, sugar, basil, pepper, gin, lemon juice and a tiny dash of ginger (just so I could write GINger).

    This was me tossing everything into a container. I took no note of how much salt and sugar was in here, and I assumed I had to have enough liquid to cover my fillet. Perhaps I should have paid more attention to the recipe I consulted…

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  • Mr Black Co

    It has arrived! Batch 1 of the most fantastic combinations ever… and I’m on a no coffee spree again too -_-

    It is definitely awesomely tasty, so this one goes into storage being batch 0001 and all, so I’ll keep it forever and ever. Pretty pictures! But the glass was so shiny it was hard not to get a reflection I didn’t want, so the best I could do were macro shots.


  • WHERE’S MY SOUFFLE, I ASKED FOR A SOUFFLE, WHERE IS IT.

    Turns out yelling about souffles makes people think I’m drunk, which is pretty hilarious. Press* Food&Wine had a souffle special which I passed up for a bombe alaska, and since then I’ve been wishing I also had the souffle. I could always make one, but I’d probably fail miserably. A strawberry vanilla souffle does sound nice if I could pull it off, though.

    In other news, I finally decided to test out preparing a squid. Since my visit to Peel St where they had crispy pork and squid Vietnamese style salad (which was amazing!!!), I’ve been craving squid. I thought it’d be difficult, but after watching a video on how to do it, it wasn’t so bad. It actually happened as the video said it would and it was quick, clean and simple! Since I have previously fried squid legs, this time it was the slow cook challenge. The oven was set to less than 100°C and the squid was cooked for 30mins with salt and olive oil in a bag. The end result was very tender squid – though it could have been a little more perfect to be totally melt in the mouth, but this was a great result regardless.

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  • BOMBE ALASKA

    The real bombe alaska; flaming brandy! With a strawberry-raspberry sorbet centre of delicousness and goodness, pineapple and creme anglais. From Press* Food and Wine

    I need to convince someone to sit with me at Peel St so I can grab some pictures from there too. Turns out crispy pork with squid is trending, l o l.

  • Reine’s Serendipitous Springtime

    This spring has been spent sneezing, spending, and cooking! I still absolutely adore central markets and the farmers markets, and now go to both, because it’s fun and the produce is amazing.

    There is great joy in unplanned purchasing (of ingredients mind you, not impulse buying!), so I end up with goodies like heirloom carrots and blood oranges to play with.

    First up, to get the silliness out of the way, there are two neverfail ingredients that can help out in a pinch – the first, as you know, is bacon. The second, is tomato sauce. One day, I had no dinner prepared whatsoever, and managed to create a chicken, bacon, tomato pasta that was somewhat decent! >_> Free parsley also helps 🙂

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  • Not enough people look up to the sky

    For a long time, I’ve believed that people don’t look up enough. There are some awesome things in the sky, and sometimes in buildings too.

    Umbrellas hanging trinkets from a dreamer

    The cloud that is the essence of a wish

    The silhouette of a passing dragon

    Or just some pretty flowers and things.
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  • Trendy Terrariums

    I am not a hispter, and here are my hispter plants to prove it!

    I think this last one looks like a green fuzzy spider primed to strike. It’s so cute! 🙂

    Terrarrrararararrium

  • All the blood oranges!

    So I have just completed 6 days of no coffee, just cause. Turns out day 2 is when the body suffers some crazy withdrawal – I had a pounding headache for most of the day.

    And of course, here is my obligatory post of coffee:

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  • Culinary springtime, and dolphins

    It’s getting warm and I love the colour of heirloom carrots. They make me happy and when I’m happy I turn into a culinary genius.

    WATCH THIS SPACE, OR SOMETHING LIKE THAT


    Also what does it mean when I dream about swimming with dolphins, I have never had a dream like that before and it weirds me out.

  • Death by caffeine, Cronut Jenga

    My friend visited Adelaide, and being foodies and all, plus the fact that I wanted to experience death by caffeine, lead to us going on a grand adventure of all things tasty.

    Friday was super epic and involved trying to consume as many coffees as possible, so here was my list for the day, assuming one filter has more caffeine than espresso and therefore is more than “one coffee”:

    Exchange Specialty Coffee: 1.5 filters

    Please Say Please: 1 espresso

    Coffee Branch: 1 espresso

    Little Seeds Pop Up: 1 espresso

    Argo on the Square: 1 piccolo

    Hey Jupiter: 1 flat white

    Total count in 1 day: approx 7 coffees! Woohoo!

    We had an awesome moment of cronut jenga and kind of spilt sugar everywhere when our tower fell (twice!) but it was so fun, and the fallen cronut was still within the 3 second rule PLUS it ended up on my umbrella so it was still good. Very tasty, loved the texture because donut dough is too heavy, so croissant dough to make donuts is genius!

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