Nothing in particular

It's the first time Creative Culinaire is organising an Artisan Bread Course class, our first time at Artisan Breads and coincidentally its the instructor's first hands-on lesson too =D

Extra: 杏仁瓦片

At 8.30am in the morning, YH turned over and said,"Jiejie, you today can help me make a cake for my friend's sister birthday?" What a last minute order and she only got the sms at like 3am lol~

We ended quite late yesterday and had sore ankles from standing too much.
K had it worse cos he was a *WS*..no la he went for IPT and got injured from running too much.

K found a website describing some 5000 calories dish - The Bacon Explosion some weeks ago and posted this on SGSB forum asking, "Who dares to try this?".

As we had like 2-3 egg yolks leftover from macarons challenge, we just had to re-attempt pineapple tarts before the festive season is over.

Following last 2 weeks of failed attempts on making Macarons, I decided to google for more information and guess what? Searching for 'Macaroon' turned up more results actually!

K decided to attempt an online recipe on making macarons using italian meringue (pour hot sugar syrup into stiff egg white)method. He was confident of conquering the macarons and he set out on his task while I was cooking the pineapple tart jam over the stove.

We decided to re-attempt macarons today and due to the fact of leftover egg yolks, we had to do something that requires the YOLK but not the WHITE.

My first experience with macarons was bad, it gave me an impression of 'lao hong' biscuits XDDD
So from then on, I thought "what's the hype about this silly biscuit? It's lousy."

It's the 25th of Dec today and I am having a splitting headache zzz...meanwhile, K is trying out an online recipe for the challah bread. The challah bread is eaten on a holiday and as such K decided to do this bread on X'mas Day.

We had some fantastic chinese la mian on Monday at Amara Hotel Food Court and decided to try making some chinese dishes today. So dinner is gonna consist of La Mian, gyoza and dashi maki tamago(this is a overdue dish that we wanted to try weeks/months ago)

Today we are trying another ciabatta recipe at 67% water content but contains olive oil @_@
And K wanted to try cooking prime ribs again so we invested in a $9+ row of prime ribs.

Today we are adventurous and ready to explore the unchartered waters of making ciabatta and Taiwan speciality, 卤肉饭.

Time to make use of the new cup design mould we bought yesterday. This time we had the hair dryer with us, for drying the moulds and warming the bowl to melt the chocolates.

We were looking for a place for late dinner(9pm) after alighting from bus no.97 and we found ASTONS Express's signboard staring at us. K said he once tried it and it was pretty good, so we settled for dinner.

Went to Beppu Menkan cos Steph/Melon mentioned its their fav ramen restaurant and there's a newly opened branch just near the baking school =D So here we are after the tiring baking course @ Culinaire.

I decided to set a challenge for K tonight, that is to cook lamb meat for dinner. It's a challenge cos K has not cooked lamb for me before -_-'

Judy gave us some of the leftovers from the sponge dough and pate fermente from class(on 26th) ，and she said those who take back must practise ar!

K decided to cook dinner on a Saturday so we got our stuffs from Cold Storage and got down to work at 6pm plus =X