My kind of pie

Beautiful upon the outside

and glorious upon the inside

The great part about this recipe is which it makes dual pies. TWO! Great to bake as well as take.

The topping is done using basic pecan cake ingredients. we used the same reduction from this pecan cake recipe as well as scaled them down to accommodate.

Mix brownish-red sugar as well as flour.

Add corn syrup as well as vanilla. Yum!

And melted butter. Yummer!

A integrate of eggs

And pecans of course.

Then the chocolate part. This is easy. Just brew up the unchanging box of brownies according to the directions upon the box.

Divide the spirit kick in betw! een dual solidified low plate cake shells.

Then order the pecan cake topping right upon tip of that. Tah dah dual pies.

And bake away!

So the original vigilant when we decided to use brownies as the base, was to have the spirit hardness inside the cake membrane with the pecan cake right upon top. But it turns out TOO much pecan cake reduction will produce the fudgy, romantic center. The heaviness basically total with the spirit kick instead of sitting upon top.

Good, but we wanted to try it again to have the cakey, spirit hardness instead.

So we oven baked dual some-more pies.

This time we decreased the amounts of the reduction for the pecan cake reduction as well as also used unchanging size cake shells instead of low dish.

And voila

Brownie Pecan Pie!

But now, after all that, we think we like the initial one better. Especially straight out of the fridge. Fudgy as well as cold. Either way, its my kind of pie. Chocolatey!

Brownie Pecan Pie

SUPER-FUDGY VERSION
3/4 crater melted butter
3/4 crater packaged brownish-red sugar
1 Tablespoon self-rising flour
3/4 crater light corn syrup
1 teaspoon vanilla
2 eggs
2 cups pecans

1 package spirit brew as well as reduction listed upon the box

2 solidified low plate cake shells

OR

BROWNIE BASE V! ERSION
1/4 crater melted butter
1/4 crater packaged brownish-red sugar
1 Tablespoon self-rising flour
1/4 crater light corn syrup
1 teaspoon vanilla
2 eggs
2 cups pecans

1 package spirit brew as well as reduction listed upon the box

2 solidified unchanging cake shells

• Preheat oven to 350 degrees.
• Place brownish-red sugar in the vast play as well as work out lumps. Add flour as well as stir together until the flour disappears.
• Add corn syrup as well as vanilla. Stir until thoroughly until combined.
• Add melted butter. Fold in to reduction until it disappears.
• Loosely kick dual eggs in the separate play as well as fold in to reduction until the eggs disappear.
• Stir in pecans as well as set aside.
• Prepare spirit kick as instructed upon package.
• Remove dual solidified pies shells from freezer as well as order spirit kick evenly in between the two. (Deep plate for fudgy chronicle as well as regular-size for the spirit version.)
• Spoon pecan cake reduction evenly in between the dual cake shells.
• Bake fudgy low plate chronicle for about 40-45 minutes. Place the vast piece of foil across the tip of the dual pies for the final 10-15 mins to equivocate cake membrane from browning as well much.
• Bake spirit unchanging cake bombard chronicle for about 35 minutes.
• Remove from oven as well as cool.

FYI The fudgy chronicle is really great refrigerated as well as we favourite the spirit chronicle most appropriate during room temperature.

So, what dessert have been we planning to make this Thanksgiving? A special pie, cake, pudding? A decadent dessert? Whats your familys favorite? Do tell.

Living & Leisure Buzz

It's a Bird! It's A Plane! It's a Noodle Bar, Bangsar Village 2, KL.

from Paranoid Android by Paranoid Android

(no pork served)

Exterior.

Lunch options in Bangsar are always a headache. Nothing is depressingly bad, but nothing is outstandingly good either. Somehow or another being stuck in a upper middle class nightmarish dreamscape with has rendered the food scene docile and subservient in form and conventionality like it's inhabitants. The Telawi area in Bangsar, bounded by Maarof and Jalan Ara is a little crucible of chicness with flagrant displays of wealth. The flaunting of German Marquess and French Label handbags are unabashed together with the affectionate displays of the expatriate and their local trophies.

Interior with schizophrenic hanging table lamps

Bangsar Village has taken the place of the neighborhood mall, and housed within Bangsar Village two is a pair of dizygotic twins, one christened with a clever pun "For Goodness Sake" which concentrates on Japanese cuisine and Sake, and the other christened plainly "It's a Noodle Bar". Both of them share a common menu. The decor is interesting, sort of a cross between Meathead David Chang's Ssam Noodle Bar and the functional fast food chain Wagamama at Soho with Lewis Caroll having a whimsical free hand in it's interior concept.

Seared Beef with ponzu. Hardly the tataki as described in the menu as it was sliced really thin but unfortunately, no hint of rawness.

The menu features the classic noodles dishes that are found in the streets plus some Japanese Udons. Side dishes for lunch include some Makis, and finger food such as soft shelled crabs and seared beef with ponzu. Those expecting edgy menus with new permutations of old favourites will be disappointed.

Beef Noodles

The Cold noodles were fairly well presented, the Cold Cha Soba was served on a bed of crushed ice whereas the Oroshi Udon was garnished in pretty orange daikon. There was nothing particularly adventurous or magical to it, nor anything that gives you an epiphanic vision. Just some well prepared cold noodles.

Cold Cha Soba

My dining companion who was recovering from a sordid weekend of sordid Bacchanalian Orgy opted for the warm beef noodles which smelled pretty good from where I sat.

Cold Oroshi Udon

The Umaki was a dreadful concoction of unagi eel omelet doused with Kewpie Mayo. The seared beef with ponzu was much better in comparison and the deep fried soft shelled crabs were crispy perfection.

Deep Fried Soft Shell Crabs with Ponzu

There only two types of ice cream served as Japanese dessert and Yakitoris are only available for dinner.

Umaki-ller

At a first glance, It's a Noodle Bar seemed to have fallen for the same disease as the other eateries in the vicinity with it's unimaginative offerings. However it's lack of pretension is accentuated with it's very decent down to earth prices of about RM9 to 18 for noodle dishes and RM8 to 38 for side dishes. A decent meal with a drink can be had for RM20+.

What makes it stand out would be it's very eager to please and pleasant staff and it's quirky Alice In Wonderland gone bonkers in Asian kitchen decor. A charming place to dine on the run without hurting the wallet. Otherwise, It's just another Noodle Bar.

It's a Noodle Bar
2F-29, Bangsar Village II,
No. 2, Jalan Telawi 1, Bangsar Baru, KL.

Ms. Jazz Reviews: Sage, The Gardens

For a past couple of days, i have been flattering emo. Lots of things running through my mind. we do not routinely write about personal things in this blog, as well as i'm not as well sure about we guys, though good food regularly conduct to tweek a little smile upon my face. we theory food partner can understand this feeling?

Refer to a prior virtuoso visit here


I adore being surrounded by people who enjoys food, we can outlay hours as well as hours articulate about food as well as a subject is never-ending. we was recently invited to a cooking @ Sage with friends who has a same passion as we do.

We were since a pleasure to representation Chef Daniels specifically pattern menu to us during a very in accord with price, as well as to top it off, Sage threw in a free bottle of rose Shiraz for us to start off a night.

The 8-course chefs menu set ahead has definitely got me articulate for a couple of days now, its which good!! Chef Daniel is important for his sauces, what was presented ahead of us may appear like simple presentation which we gobbled down in couple of mins though it requires couple of days preparation to achieve such shining result.

The customary ingredients which can be seen in his menus are often- foie gras, caviar, truffle oil, as well as yes we had all these during a cooking session, i can't contend i'm angry most :)

The business has since flourished from my last visits. The restaurant was filled during weekend.

P/S contemptible for a shade sneaking in a dilemma of every picture. Must be carrying a bad camera day.

We proposed off with an espresso sized Cream of Porchini Soup infused with white truffle oil. OMIGOSH im not exaggerating when i said i'd die a happy woman drinking this! The truffle oil was so heat! ed as we ll as a porchini essence was so dense, with a spirit of chocolate aftertaste. This, my friends, were a single helluva tantalizing soup! We drank it sip by sip worried which it will run out soon.
Eventually it did- didnt take as well most bid as well =D
Mmm.. Mmm. Yum Yum.....
What creatively was not in a designed menu, Chef last minute pop in a yellowtail kampachi with caviar as well as truffle oil. We were perplexing to outguess each alternative where a pointed smoky essence came from, turns out we were right, it was dark right in a caviar.Daintily presented, this is by distant a single of a best plate of a night, The kampachi was very fresh! We cannot get sufficient of it.
Very well rebuilt as well as served cold is a cappellini Pasta with Tarabagani as well as Sea Urchin.I'll be utterly honest with you, a little of a meals of a night receptive to advice so foreign to me, i meant what is TARABAGANI really? Sound so indian. haha. A discerning google poke shows which Tarabagani is a type of King Crab additionally well known as a Red King Crab. The plate uses lightingredients though any powerful sauces.
Foie Gras Enfold with Yuba bean skin as well as glassy Anago.Although i would have adore to have Chef's infamous vessel bo! iled foi e gras in a ala grant menu, i'm good with a swap choice he made. The Yuba bean skin was crispy wrapped around a oh-so-sinful gooey foie gras. Anago is a japanese word for salt H2O eel, it tasted very identical to unagi which is uninformed H2O eel disproportion is Anago meat is more proposal as well as moist.
Pan boiled Hiramasa with Zucchini Flower as well as King Crab Sauce. A tall peculiarity Kingfish which is farmed under despotic standards. Firm hardness with honeyed rich flavours, a thick king crab salsa complements well in a palate.

Granny Smith Apple Granite. It was so wonderfully refreshing with graphic apple taste. Again, i wish we were since more of this =)


For a mains, we had a Grilled Wagyu Beef with Mashed Potato as well as Red Wine Sauce. The piece of meat was wonderfully marbled with a slight trim of fats adding oomphs to a beef. The Red Wine Reduction no doubt has outlay most days tumbling around a pot. It was packed with flavours though my only comment is it'stad bit as well honeyed to my liking.
Chef Platter of Desserts *clap hands in glee*Chocolate Souffle with glassy strawberries as well as cappucino ice cream (?) correct me if i'm wrong.In a bubbly beverage potion sits 2 different sorts of mangoes, a single honeyed a single sour. One can never contend no to honeyed as well as sour. The Souffle was runn! y inside , only a approach i like them, brings me behind to my Max Brennar days in Melbourne.
Picture credited to Ning Geng
Picture credited to me. See a big difference? F.A.I.L.com ... another reason to shift a brand new camera hehe, may be santamay come early!
It was a single restaurant i almost couldnt find fault in. Thank we for such an enjoyable cooking with a good company.
Our check came up to about RM250 per pax for an 8 course degustation menu. How freaking cheap is that? Innormal days this would costapprox RM500 in Sage.
Ratings:
Food: 9/10
Ambience: 7.5/10
Service: 8.5/10
Food Presentation: 8.5/10
Overall: 8.5/10(one of a highest we've since so distant in augustdiners years, Chef Daniel's passion in food is unequivocally moving as well as infectious)
~*~*~*~*~*~*~*~
Sage Restaurant & Wine BarThe Residences Level 6The Gardens, Mid Valley City
Tel: 03-22681328
See Some Cool, Strange & Funny Stuffs

With the WineSleuth In Burgenland

Our outing via Munich to a Euro Wine Blogging Conference in Vienna wasn't all about drinking as well as eating! Sleuthy as well as we indulged in some pretty critical investigative broadcasting I'll have we know - in in between all which wine imbibing as well as stuffing our faces with some pretty decent Austrian food - as a following two in-depth as well as ground-breaking videos demonstrate. (Ummm... when we say ground-breaking as well as in-depth...)

All we RSS subscribers have to click by to a site to view... With interjection to jim Budd for a (on-going) loan of his Canon Powershot A620 with which these were taken.

Living & Leisure Buzz