Quite possibly, but to tell you the truth, I'm not sure.

I love mandu. I always had a bag in my freezer in Korea. Sometimes that's all I had for dinner. You just throw them into boiling water, wait for them to bob to the top, drain and enjoy with some soya sauce.

Good Tiramisu is .... good. Sigh.

Rose flavouring is very popular here in Malaysia. Rose cordial, etc. A mate gave me some rose muffins that other day. They were ok - I think it was the texture, not sure. I love rose Turkish Delight. Then again, any flavour of Turkish Delight gets my vote. :D

Oh dear! I can't be neglecting the boys!!:sunglass: Urs, you'll have to say if this is the recipe I gave you... been a lonnnng time, lol!

Noodles
1 1/2 to 2 cups flour, divided, plus extra for rolling
1 egg, beaten
1/2 eggshell full of milk

Start with one cup flour, mix in egg and milk. Add flour as necessary to make a dry but cohesive dough. Roll out thin or thick on a well floured board, cut into noodles. Can be dried for later or cooked immediately.

The amount of flour you need depends on the size of your egg and the size of the eggshell half you use to measure the milk.

Salt is completely optional. I'm sure the original recipe called for it, but if you cook in salted water or broth you really don't need it.

I tend to roll these noodles pretty thick, and even fresh they take a while to cook when they're thick. I suspect they're maybe halfway to being dumplings.

Mandu are cute. They look like won tons - they're fun to make :)

Rose muffins sound interesting!

Lavender was a fun experiment, but it's quite strong. I didn't make it a regular part of my rotation. I did make some lavender salt though, which is lovely on fresh tomatoes. Bek likes it for the novelty factor.

Tiramisu - I could totally see how you'd get a marriage proposal for a good tiramisu :)

Yes, that's it!

Funny you said about the dumplings. Remember the first time I made them, I made them too thick and I ended up calling them numplings?

Since we are talking about Tiramisu I thought that I would post a recipe.

This one is pretty close to my own. If you do not use alcohol, substitute more espresso for the rum:

Giada's Tiramisu

I've been wanting to try this one from Masterchef Australia a couple of years ago. The judges raved about this one - it's fennel and prawn tortellini with chipotle truffle oil (note that a user comment on the recipe suggests a typo in the amount of truffle oil, she suggests it might be way too much).
http://www.masterchef.com.au/recipes...ruffle-oil.htm

Or if you're going for simplicity, 50/50 ricotta/goat cheese, plus egg and fresh lemon zest.

I also want to try a pansotti with herbs and cheese with a creamy walnut sauce - have had the recipe on my "must try" list for ages. Thanks for reminding me!

I'm even simpler. I don't care for a lot of cheeses or fillings, so I stuff manicotti with a meat sauce :).

Sounds divine Sun! One Spring, an expat friend and a Korean student/friend of mine and I had freshly caught and bbqed oysters on the beach with kimchi and soju. There was probably lettuce involved - maybe. It was so good! The sky was blue, the air was a little nippy, the beach was deserted, the restaurant owner was also the fisherman, my dogs were happy ...it. was. fabulous.

I have another kimchi story. :D Went up a "mountain" in Korea with my little sister and her students (anything remotely highish is a mountain in Korea). After we came back down, one of the mother's took us to a local restaurant.

For starters we had freshly made tofu and kimchi. Sun, you would have wet your pants with happiness. Well, maybe.

Lusciouskiwi inspired me. I just made 60 little dumplings and they're sitting in the freezer right now :)

Thank God for gow gee wrappers from the supermarket! I have a recipe to make them from scratch, but after a full work day I didn't have the time or energy.

I love having stuff in the freezer, it's like a "Get out of jail free card" for those days when you want something quick and easy.

I was inspired to fix a mess of beef and broccoli the other night, the gastric effects of broccoli notwithstanding. This thread has inspired me to get down the dust catcher, I mean wok ;).


Good advice on the water, Sun. Especially when it's getting colder, you still lose a lot. I like the non sweetened Crystal-Light like packets from Wal-Mart, which are much cheaper. I know a lot of people can't drink straight water without some flavor.

<-----------------Check the location ;), although not a native. I'm always "fixing to" do something, too.

I've been trying to just buy some lemons and cut up a wedge, and I try to order water with lemon in restaurants. I can sympathize with your sister; I'm trying to break a pop habit (did a Southernism pop out there?) and it's not easy! So police away ;).

The greatest soul food I have ever had was in a place that by appearance, was the diviest dive of divedom in a divey neighborhood. Don't judge a book by its cover (usually)!

I think they did a soup filled dumpling on Masterchef Australia last year. It looked very interesting. I think sharing dumpling filling recipes sounds like a wonderful idea!

I wing it most of the time, just throw in bits of this and bits of that... it's difficult when you can't taste as you go along, if you're using meat like chicken, etc. I'm usually too lazy to get a pot boiling just for one tester.

I'm just about to try a batch for breakfast now.

Oh so pretty
 

http://fantes.com/images/8839pasta.jpg


This is the flashy new toy that my chef buddy tells me just landed on his counter. Funny how that works. Cant wait to try it out. LOVE the color *swoon*

I live in New England and I've never heard anyone call it pop unless they're from the south.

I've heard some locals call it Coke even when it's not Coke though.

Here we just call it soda. :lol2:

Very very nice.
I get more excited about these kinds of things than shiny new red sports cars! Lol.

Sometimes they do use bugs. There's always at least one show devoted to seafood. Yummm <3

Last year (or was it the year before?) they were demonstrating how to prepare an octopus. I think you bash it against a rock?!

Dumplings were pretty good. I have to get out of the habit of buying the leanest mince possible though, I always forget when it comes to dumplings. I think they just need a little bit of that fat, for the texture.

Okies, maybe I should try to get ready for work. It's really hot already and it's not even 9:00 am - now there's an incentive to get into the airconditioning!

I know it's confusing-born and bred in Cleveland, found myself down here. I'm often asked if I'm from Wisconsin because of my accent (what accent?) ;).

Bugs are soooo goood - the meat is kind of like lobster.

The octopus is already dead! I think you need to bash it to tenderise it because the meat is very tough. Nonetheless, it looked like a lot of work and I don't think I'll give that one a go.

Yep - last night I had chicken mince, ginger, garlic, scallions, lemongrass, a little rice wine, chinese five spice, and some maggi seasoning. Oh, and a bit of carrot - just because my food processor needed a bit more volume to get going. Everything was getting stuck up the sides and not moving. I hate it when that happens!

Edited to add: ok, really really going to get ready for work now!