Shui Jian Bao literally means ‘buns fried/cooked/steamed in water. It came to me as a sudden realisation. I didn’t know that the name was so literally translated! One really has to get down and cook a dish in order to fully fathom the essence behind its name.
This is my fifth Focaccia since the very first attempt in May. So far, I’ve experimented with a variety of toppings – luncheon meat (they call it SPAM here), herbs, cheese etc.
Perhaps it was based on pure accidental faith that somebody discovered this gem? Maybe somebody forgot to bring their trash out for a long time, had no time to do groceries, and resorted to using five-months old leftovers? Maybe, just maybe.
Chocolate fondant – it’s a nice way to call a half-baked cake.
My dissertation is, at present, also ‘half-baked’. What my brain needs now is a huge meltdown, before I bring its gears back up again on Monday.
Bramley apple is a type of sour apple that is usually used in cooking, due to its light weight and fluffiness, rather than eaten raw. I cannot agree more with this description given in Wikipedia – it tastes horribly sour by itself.
Well, at least I know now that green apples are not the only apples that are green!
