Barbecue Buttermilk Onion Rings

Onions Rings have me wish to splash Vanilla Milk Shakes.

Vanilla Milk Shakes have me wish to eat Cheeseburgers.

Cheeseburgers have me wish to eat French Fries.

French Fries have me wish to splash a Coke.

Lord have mercy. What have I gotten myself into?

Have we ever done onion rings before?

Nothing though trouble.

I coated these in grill as good as prohibited salsa then drowned a whole brew in buttermilk.

Do we have one of these grill thermometers?

Dont consider theyre only for whim kitchen cooking. This piece of steel is a key to french fries, doughnuts as good as onion rings as good as its fourteen bucks.

Do this.

Dredged.

And fried.

If youre wondering if we should feel guilty about this not only yet.

But now?

Dipped in a grill green thickk cream dip with chives yes. Feel guilty. I do.

Ps. This is a design of a kitten upon a bed.

More specifically its a design of my kitten upon my bed.

Yes, Im showing off. ! The kitt en. Not a bed.

Pps. Call your Dad. I have to call mine we should call yours too.

Barbecue Buttermilk Onion Rings

adapted from The Sophisticated Gourmet

makes about twenty-four onion rings

Print this Recipe!

2 tablespoons grill sauce

1 tablespoon prohibited suace

1/2 teaspoon salt

1/2 teaspoon uninformed belligerent black pepper

1 vast honeyed yellow onion

2 cups all-purpose flour

2 teaspoons salt

1/2 teaspoon paprika

1/2 teaspoon uninformed belligerent black pepper

1 quart (i know it seems similar to a lot) vegetable, canola or peanut oil for frying

For a Dipping Sauce:

1/2 cup green cream

3 tablespoons buttermilk

2 tablespoons grill sauce

1 teaspoon prohibited sauce

two pinches salt

2 tablespoons uninformed chives, slices tiny

Cut of a bottom as good as tip finish of a onion. Remove a skin as good as slice onion into rings as thick as we like. Separate a rings as good as place in a vast bowl. Save a small onion insides for a salad or something.

Mix onions, grill sauce, prohibited sauce, salt as good as peppers until a onion rings are good coated. Top with buttermilk as good as plunge all of a rings. Allow to rest for fifteen minutes whilst we arrange a flour as good as dipping sauce.

In a different vast bowl, brew together a flour, salt, paprika as good as belligerent pepper.

In a medium sized, heavy bottom vessel fit with a grill thermometer, begin to heat a oil to 360 degrees over medium heat.

Assemble a dipping salsa by whisking together green cream, buttermilk, grill sauce, prohibited salsa as good as salt. Sprinkle in a big teaspoon of uninformed chives as good as place in a fridge whilst we grill a onion rings.

Preheat oven to 150 degrees F as good as prepare a baking piece with paper towels to soak up a excess oil.

Fry a onions in 4 batches. Using tongs, remove several rings from a buttermilk as good as dredg! e utterl y in a flour mixture. Carefully place in a grill oil once it reaches 360 degrees F. Let cook for a minute as good as a half prior to flipping. Each collection will take about 3 minutes. Once golden brown, remove from a oil as good as place upon a paper towels. Let rest in a comfortable oven whilst we grill a rest of a batches. Note! Be certain to let a grill oil lapse to 360 degrees F prior to frying a second, third as good as forth batches.

Enjoy rught away sprinkled with uninformed chives with dipping sauce.

See Some Cool, Strange & Funny Stuffs

Dark Chocolate Brownies, Ginger Ice Cream & Salted Butter Caramel Sauce

from Tartelette by noreply@blogger.com (Helene)

For the first few years I moved away to the US, my family would always ask me to bake brownies when I’d come back to visit. There is a little of an unspoken love affair for that simple square of dark chocolate, sometimes studded with nuts, sometimes often adorned with a scoop of ice cream. Almost always with a short cup of espresso.

I can’t even recall where I found my first recipe for brownies and I admit I go through what B. dubbed my “brownie baking frenzy phases”. I have been known to bake quite a few batches in the span of a few days just to keep finding the elusive “perfect” one. I know I am not the only one with that problem.

Just as with anything in life, and after hundreds of batches tested and enjoyed by our friends and neighbors, I do believe there is no perfect recipe for us – just the one we like then. Consistently different and yet every time just right

However, there is one I have favored a bit more over the years, probably because I memorized it easily and it has never failed so far to produce the same deep dark squares of chocolate brownies, smooth and rich as velvet. The thing is, I am pretty sure I have never baked this one for my family here. I’m hoping to have enough time to do so and leave a batch on the kitchen countertop before I head back home to the US.

When Caitlin and her fiancé came to visit this past month so I could shoot their engagement session, I had just worked on a savory food feature and the fridge was fairly void of anything sweet. One evening that we had planned to grill and just chill on the patio, I figured Caitlin and I could tackle a batch of brownies as we went about the kitchen getting dinner together.

Who better than an “engineer baker” to share the kitchen with? Well, all my blogging friends actually but the dogs would go insane from excitement!! As we were baking, I threw in the idea of vanilla ice cream and caramel sauce. Salted butter caramel sauce to be exact. All of sudden I had 3 pairs of eyes staring at me with such intensity that I knew I could not get around that one and take my words back. You cannot take back “salted butter caramel sauce”...Period.

Before I left for France I made B. a double batch and tucked one in the freezer labeled "in case of an emergency - ice cream to your right". After only one week away, he said that batch is about gone. His schedule has been a frenzy of work and rehearsals for Hairspray (he plays trombone) afterwards and he has had no energy to cook afterwards. We are traveling in the Alps and Provence as you read this (the magic of scheduled posting) and I sure hope I don't get a text "come home now - brownies all gone!"...ehehe!

Vanilla ice cream worked perfectly with the brownies but I got to tell you that the ginger ice cream I made a couple of days after that weekend was so much better. It highlighted the intensity of the chocolate and contrasted with the sweet/salty caramel in such a way that it took us great self control not to polish a couple of more servings.

I made the same batch of brownies, ginger ice cream and salted butter caramel sauce three times that week. And if you find yourself with extra of either or and nothing to go with it, just a spoon will do. Trust me.

Dark Chocolate Brownies, Ginger Ice Cream & Salted Butter Caramel Sauce:

For the brownies (adapted from Martha Stewart):

Notes: you can replace the gluten free flours with 3/4 cup all purpose flour if not gluten sensitive.

6 tablespoons unsalted butter, at room temperature
6 ounces semisweet chocolate
1/4 cup best-quality unsweetened Dutch-process cocoa powder
1/4 cup superfine sweet rice flour
1/4 cup cornstarch
1/4 cup millet
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 cup sugar
2 teaspoons pure vanilla extract
1/4 cup Kahlua or strong coffee

Preheat oven to 350°F and position a rack in the center. Line an 8-inch square baking dish with parchment paper, leaving a 2-inch overhang on 2 sides. Butter the paper and set aside.
In a heatproof bowl set over a pan of simmering water, melt together the butter, chocolate, and cocoa. Remove from the heat and stir until smooth; let cool slightly.
In a medium bowl, whisk together the rice flour, cornstarch, millet, baking powder, and salt. Set aside. In the bowl of an electric mixer fitted with the whisk attachment, whip the eggs, sugar, and vanilla until pale on medium high speed, about 4 minutes. Beat in chocolate mixture. Add kahlua or coffee. Add flour mixture and beat until just combined, scraping down sides of bowl as needed.
Pour the batter into your prepared pan and bake 30 to 35 minutes until a knife inserted near the center comes out clean. Let cool 15 minutes, lift out of pan, and transfer to a wire rack. Let cool completely. (check at 15-20 minutes if using smaller molds). Cut into 8 rectangles. Brownies can be stored in an airtight container at room temperature up to 3 days.

For the ginger ice cream:
2 cups (500ml) heavy cream
1 cup (250ml) whole milk
1 cup (200gr) granulated sugar
2 tablespoons freshly and very finely grated ginger

In a large saucepan, stir together the cream, milk, sugar and ginger. Bring the mixture to a simmer over medium low heat, stirring occasionally to dissolve the sugar. Remove from the heat and let steep as it cools to room temperature. Refrigerate, preferably overnight. Strain if desired.
Process the mixture into your ice cream maker according to the manufacturer's intructions.

For the salted butter caramel sauce:
1 1/4 cup (250 gr) granulated sugar
80 ml water
1 stick (115gr) salted butter at room temperature, cut into small pieces
150 ml heavy whipping cream

In a heavy saucepan set over low heat, combine the sugar and water. Cook just until the sugar is dissolved. Add the butter. Let it come to a boil and cook until it reaches a golden caramel color. Remove from the heat and add the cream ( it will splatter and get crazy). Whisk to combine and put back on the stove. Let it come to a boil again over low heat and cook 25-35 minutes until you reach a creamy consistency. Pour into a jar and try to refrain yourself from drinking it!

The Doghouse, Darlinghurst

I consider this brings brand new (arm-stretching) meaning to a tenure "pop-up bar". At The Doghouse in Darlinghurst, a tables literally spring out from a walls (see below). And a drink bottles have been hoisted about by a rope-and-pulley system.




I asked a bar's interior architect, Adele Winteridge of Foolscap, whether this was tricky to do. Turns out it's all formed on "old-fashioned technology". That would be fitting, as a space is meant to elicit a past. It's a speak-easy bar a living (and drinking) sign of a 1920s which was put together in twenty-four days. The Doghouse is a brainspark of Melbournites Rob Dumaresq as well as Hugh Gurney winners of Drambuie's design-your-dream-bar competition, The Premise.



I've yet to see this in chairman but seeing as The Doghouse will be usually open for one last week end before it's flatpacked away, we thought we should put up a visible sign (and visible encouragement) to check out a space.








Photos courtesy of Foolscap

The Doghouse, Rooftop, The Village, 287A Liverpool St, Darlinghurst. Open Thurs-Sunday, 6pm-12am, for one last weekend.
Living & Leisure Buzz

S' Mores Doughnuts

By the miss of postings the single could consternation if we ever came down from the high which BlogHer Food as well as San Francisco. we did. we actually gave myself the single day to locate up as well as crashed tough upon Wednesday evening. Responsibilities strike me up again the following day. we love which work is violent as well as insanely good. we don't similar to which it keeps me widely separated from here this much. we definitely rely upon the 4 o'clock mangle finish with cookies as well as milk. Or as it was the box this week, doughnuts as well as prohibited chocolate!

I am not the single to be fearful of low frying though we certainly am the single to bashful widely separated from making doughnuts which often. we know we will end up eating too many. Right out of the prohibited oil. Almost. Perfectly brown. Crisp as well as soft. Lightly sprinkled with powdered sugar. Simple is regularly best though there is the place as well as time to venture out in baking. Especially when it comes to doughnuts. S'Mores Doughnut specifically.


Thanks to Lara Ferroni as well as her book "Doughnuts: Simple as well as Delicious Recipes to Make during Home", we only have to sit there as well as collect the next one. we know for carrying been partial of her contrast row which all the recipes have been seriously as well as thoroughly discussed, dissected as well as perfected. we could not have possibly tested them all as well as started making the list of the ones to bake once her book would be out. S'mores doughnuts of course, though also Apple Cider, Creme Brulees, Sopapillas, Loukoumades, Carrot Cake...there is literally the doughnut as well as the glitter for any friend we have.

You get it. we liked the boo! k. A lot . The doughs, the glazes, the fillings. The regulars similar to Basic Raised Yeast doughnuts, the simple cake, the chocolate version. And the exquisite gluten giveaway version. Maple glaze, bourbon, caramel, chocolate. There four pages of these for your belly's delights. See? Not kidding when we discuss it we there something for everyone.


If we have been in to visuals, Lara's book is truly the proverbial feast for your eyes. And how could it be differently with Lara's talent as the photographer as well as stylist. Knowing what goes in to the fire when working/acting as the single agent, from the shopping, cooking, styling, photographing, all the approach to post processing, we can discuss it which Lara poured her heart as well as perfectionism in to this book.

It shows. It's fun, it's straight foward, it's generous in details as well as instructions as well as it's quirky during times. Much similar to Lara...


So far this week, we made the Gluten Free Raised Doughnuts with the citrus glaze as well as the S'Mores Doughnuts. Wish we had not ran out of gluten giveaway flours when we decided to have these though from the demeanour upon B's face as he chowed through the couple, we know we must have them again this week! Stay tuned for another doughnut post...Both versions of the simple yeasted doughnut were similarly easy to work with as well as really tighten in hardness which is no tiny sequence in gluten giveaway baking. That makes me really really happy for the rest of the recipes in the book.

Bravo Lara! Hard work pays off, period. Wishing your book plenty of sweet as well as tasty success! we am honored everyday by your f! riendshi p as well as generosity.



S'Mores Doughnuts (reprinted with Lara's permission)

Makes 8 to 12

4 tablespoons unsalted butter, melted, divided
10 graham crackers, finely crushed
2 teaspoons superfine sugar
1 batch Basic Raised mix (recipe follows)
1 tablespoon divert or water
twelve 1-ounce squares divert or dim chocolate
48 mini marshmallows
Basic Sugar Glaze (recipe follows)

Stir together 3 tablespoons of the melted butter, graham crackers as well as sugar. Cover as well as set aside.

Prepare the mix as destined through the proofing stage. Roll the mix to only the bit some-more than 1/4 -inch thick. Cut in to 3-inch hole rounds. Roll out half of the rounds to about the 3 1/4-inch diameter. To assemble, easily brush any wider round with the divert or water as well as place the square of chocolate as well as 4 mini marshmallows in the center of each. Top with the smaller rounds as well as easily pinch to seal. Then recut with the same knife to sign the edges.

Fry the doughnuts as destined as well as let cold for only 3 minutes. Brush any doughnut with the little melted butter, then drop in to the graham cracker mixture. Serve immediately.

Basic Raised Dough:

3 tablespoons (22grams) active dry yeast, widely separated
1 crater of whole milk, heated to 110F, divided
2 to 2 1/2 cups bread flour, divided
2 tablespoons (30 grams) superfine sugar
teaspoon salt
1 teaspoon pure vanilla extract
3 egg yolks
stick (4 tablespoons / 2 oz) unsalted butter or unfeeling shortening
vegetable oil for frying

In the middle bowl, disintegrate 2 tablespoons of the leavening in to crater of the milk. Add crater of flour as well as stir to emanate the well-spoken paste. Cover as well as let rest in the warm mark for thirty minutes.

Combine the remaining d! ivert as well as leavening in the play of the mount mixer propitious with the paddle attachment. Add the complacent flour reduction along with the sugar, salt, vanilla, as well as egg yolks. Mix until smooth. Turn off the mixer as well as supplement crater of the remaining flour. Mix upon low for about thirty seconds. Add the butter as well as mix until it becomes incorporated, about thirty seconds. Switch to the mix hook as well as supplement some-more flour, about crater during the time with the mixer turned off, kneading the mix during middle speed between additions, until the mix pulls completely widely separated from the sides of the play as well as is well-spoken as well as not too sticky. It will be really soft as well as moist, though not so gummy which we cant hurl it out. You might have flour left over. Cover the play with plastic wrap as well as cool for during slightest 1 hour (and up to twelve hours).

Line the baking piece with the easily floured non-terry dish towel. Roll out the mix upon the slightly floured aspect to in. thick. With the doughnut or cookie knife (can make use of the glass, too) cut out 3-inch-diameter rounds with 1-inch-diameter holes (for filled doughnuts, dont cut out the holes).

Place the doughnuts upon the baking piece during slightest 1 in. apart as well as cover with plastic wrap. Let sit in the warm mark to proof until they roughly stand in in size, 5 to twenty minutes, contrast during five-minute intervals. To test either the mix is ready, touch easily with the fingertip. If it springs behind immediately, it needs some-more time. If it springs behind slowly, it is ready. If it does not spring behind during all, it has overproofed; no worries- we can punch it down as well as re-roll it once.

While the doughnuts have been proofing, feverishness the heavy-bottomed pot with during slightest 2 inches of oil until the thermometer registers 360F. With the steel spatula, delicately place the doughnuts in the oil. Fry for 1 to 2 mins per side or until golden! brown. Remove with the slotted spoon, drain upon the wire shelve over the paper towel, as well as let cold prior to glazing.

Disclosure: the book was sent by Lara's publishing house as the appreciate we for being the single of her recipe testers.

Book Review & Writing Tips

Universal Studios Singapore: Ancient Egypt

No road house stay, holiday, food or any amount of counselling can heal this wound. But we appreciate a strenuous support from my good friends, a good wishes & a opportunities which came my approach last week. *Big hugs to all of you. Thank we so much*

One particular crony whisked me off to Singapore last week for some R & R. A a single day pass for Universal Studios was shoved in to my hands & we found myself during a opening of a Resorts World Sentosa early a single morning.

1st thing we did was to get myself a map of course..

Then a picture of myself..

Presenting a seven zones of Universal Studios Singapore:. Im splitting up my knowledge in to 7 opposite posts to cover any captivate one-by-one.

Walking inside of Universal Studios Singapore is a breeze. As expected, Universal Studios is clean, good laid out, staff was well-behaved as well as ominous signboards are everywhere.

Im starting off my Universal Studios Singapore array with the Ancient Egypt Zone.

The attractions inside of Ancient Egypt: (each section has opposite attractions).

I hopped upon a Revenge of a Mummy float of course. Heres my SGD18.00 photo to infer it!
Can any one mark me? Epic wackybecky yea? Ha!

I couldnt take any photo inside a pyramid or during a float as it was forbidden. Else we would have loved to jot down a video of a ma ride. It was a reduced 10mins ride which was freaky as well as fun.
There were accelerations, pointy bends, remarkable betterment as well as free falls. we all forgot about my troubles for a while & hung upon for dear life!!
During a ride, there were realistic props (mummies, bullion chests, treasures, FIRE, receptive to advice effects, lights) during a sides of a rail of a car. So a total float was comparison going by an very old pyramid tour. Remember a Mummy movie with Brendan Fraser as well as Rachel Weisz? Yeah, something like that.

Below: Entrance to a Revenge of a Mummy Ride.

Next is the Treasure Hunter. Its a float some-more for kids. Driving by an mine site in a jeep is not my cup of tea.

Below: Entrance to a Treasure Hunters.

Puked after your ma ride? Each Zone has a few F & B options. For Ancient Egypt, Oasis Spice Cafe is a Egyptian-themed buffeteria serving specialties flavored with Mediterranean, Turkish, Lebanese as well as Indian spices.

Or get your drinks/fruits/snacks from a Cairo Market.

I met Cleopatra!!! Hmm.. is a guy supposed to be..err.. Mark Anthony?

Each section has lockers conveniently near a rides given we are not authorised to move any bags, possessions onto a rides.

Free of assign for a 1st 30mins. we didnt have to pay for locker use here given a float was shorter than 30mins.

Thats it for Ancient Egypt! Watch out for my next post in my Universal Studios Singapore series!

Additional Notes:

Revenge of a Mummy (Ancient Egypt): Height Restrictions:Guests underneath 122cm might not ride.
Treasure Hunters (Ancient Egypt):
Height Restrictions: Children underneath 122cm contingency be accompanied by a supervising companion. Hand-held infants are not permitted.

Website: www.rwsentosa.com

Hours of operation
Mon Sun: 10:00 am to 7:00 pm
Fri & Sat: 10:00 am to 7:00 pm; Hollywood After Hours: 7:00pm to 10:00pm

Address:
Universal Studios Singapore
8 Sentosa Gateway,
Sentosa Island, Singapore 098269

Email:
enquiries@rwsentosa.com

Contact number:
+65 6577 8888

DirectionsFor directions upon how to get to Universal Studios Singapore, please impute to Resorts Worlds How to Get Here map.
Book Review & Writing Tips