Golden Deer Pub Community Forums

Coming from someone who is repulsed by even the smell of processed cheese I have yet to taste any cheesy properties in miso soup at home or at a fine dining establishment. Odd.

You hate cheese too? Wow, that's so rare to meet someone who can't stand it either.
Hmm, maybe I'll try some miso again when I get the chance then.

Did I not imply that over MSN?

Though I do not hate it as much I would rather do without it. In the same way that eating meat kills me but I will eat it if it is part of the meal. When I live independently I can make choices better for my body and budget.

Oh, I must've missed that. I thought you only disliked American plastic cheese.

Veggie/mushroom soup. I wanted to make veggie soup earlier this week, but I was too lazy to cook, so I settled for canned soup. Today I cooked real soup, with bonus mushrooms.

Please someone come to my house and make my chicken noodle soup ;___;

I will come to your house IN chicken noodle soup

Salad rolls~

Made 19 this time. They are becoming bigger and bigger to meet demands.

Somehow, family and guests have started some sort of conflict. Those who think my cooking is better and those who think my father's cooking is better. They will argue. They will compare. They will even take food from each other.

Earlier today I made some roll dishes, as mentioned. Notably the Vietnamese salad rolls which are always a favourite (and the inner crisp sushi that I make when I have more time/ingredients). I changed it up to have a better foundation which is overall the perfect mix of crunchiness (shaped cuts of vegetables, different preparation of the beansprouts) and form (increase in rice noodle, better wrapping). In addition to that I tried another import hot sauce. This was a huge hit.

Then comes dinner time. My father, in addition to his amazing stir fry, prepared a fish recipe which uses a unique combination of spices and held together with batter. Best fish I have had in months. Of course after this people are like "Well... I liked the rolls more!". Me and my father just go like


Can our cuisine just not co-exist like they always have!? I mean, my food is entirely different. Everything I have learned on my own leans more towards delicate foods and things very Asian-specific while my father is much more flexible and works wonders with curry. At least I can feel honoured that people can compare my cuisine to that of my father, who is an amazing chef.

¬ ¬

Who is 100x better than me!

I want Remmé to fix me dinner.

I did acquire chicken noodle soup. My fiancé brought it to me along with mass amounts of gatorade.

I want Rem to TEACH me how to cook -_-

In general I rarely read recipes and even when I do, I rarely follow it. I feel better relying on intuition. Most of what I do starts with my imagination. Then I imagine what it would taste like. This is very important. A lot of people use their imagination but have no idea how it will come out. Every ingredient has a specific taste.

Do not be like my mother and randomly toss in things as it is being made for the sake of doing so. Especially not horrid substances like mustard, random seasonings you have in reach or a vegetable that is very bad when not prepared correctly IE tomato.

Choosing and adding ingredients should be done orderly. Things that are similar can be used in similar ways while still having their specific strengths. For example while eggplant is good for batter like zucchini, the taste and texture can be used to replace potato in dishes like stew as long as it is cut small, since eggplant is much softer and mushier. Always take baby steps and if you want to perfect something, just make small changes until you have it right

The thing is, I'm not so talented as to even realize the taste of things and to be able to feel what would be good together. <_< I want to be the type of person that can do exactly as you say there, Rem, but sometimes I feel like that fat rat on Ratatouille that was unable to tell the difference in taste between anything when the things were put together.

I'd love to eat at Remmé's ♥ And learn how to make these wonderful foods from her.

Say, why don't you post some photos of these dishes? Gives us something to drool over