Tuesday, May 22, 2007
Dim Sum Fans: Tau Sar Pau anyone?
Don't you guys have a fetish for pau?
Well ok lah, personally I'ld admit that I have a secret fetish for pau - I like to eat them (Even though it is not really "Baked" - it's still a type of bread right? Or bun - and it's steamed! So I can lie to myself and feel healthier for the day!)
To all those who do not know what I'm talking about, don't worry - you can read about Dim Sum here - thanks to Wikipedia.
My mum just brought home some wonderful Tiong Bahru Pau (237 Outram Road). She got Char Siew(Pork), Da Pau(Big chicken bun with egg) and Tau Sar Pau(red bean).
Well I really like the Tau Sar Pau alot for some reason or another cause it's usually small and petite unlike the others, it has a really smooth texture - and the red bean when steamed hot and fresh makes my tongue running with saliva. It's like some concise short moment of a hysterical delirium or something. Hahah.
Here, check out the irresistible Tau Sar Pau from Tiong Bahru Pau & Snacks!
Well, that's about it today. I think I deserved to eat a little more today cause I trained really hard earlier at Punch Academy, heh.
More stories to come in the week. Drop by!
OREO Cheesecakes! Yum!
Well, personally I really do. I had this cake as a birthday gift for a friend last year.
Yep. It's so rich and tasty and I felt so good munching on it. It was a brief moment of indulgence as I cut and stole a slice or two from it. I then thought maybe I should go figure out how can I start baking oreo cheesecakes on my own perhaps, heh! So I decided to go hunt for some help..heh heh :D
Ok, this recipe was shared from my cousin and she has been baking for about 6 years. I am about to share it with you guys. I've tried it once, and I tell you you won't regret trying it out. It's irresistibly delicious!!
Now, without any further due - the recipe, revealed!
Sarah's Secret Homemade Oreo Cheesecake!
CRUST:
1 1/4 c. chocolate cookie crumbs
3-4 tbsp. butter, melted
FILLING:
1 1/2 c. whipping cream
3 (8 oz.) pkgs. cream cheese, softened
1 c. sugar
24 Oreo cookies
FROSTING:
4 oz. semi-sweet chocolate
1/2 tsp. vanilla
1/2 c. whipping cream
CRUST: Combine cookie crumbs and butter. Press into a 9" or 10" spring form pan. Place in freezer while preparing filling.
FILLING: Whip cream until stiff peaks form. Place in refrigerator. Whip cream cheese until smooth. Add sugar and blend. Coarsely chop 24 Oreo cookies and fold into cream cheese mixture. Fold in whipped cream. Turn filling in crust and spread evenly. Cover and refrigerate at least 4 hours. Loosen cheesecake by running knife around edges. Release sides of pan.
FROSTING: Melt chocolate over low heat, stirring constantly. Cool slightly. Whisk in whipping cream and vanilla. Glaze top and sides of cheese cake with frosting mixture. Place in refrigerator about 30 minutes or until hardened.
Food Photography - Part 1 - Preparing for the Shoot
Hey everyone!
My name is Paul and I am really new to the vast world of food and baking blogging as it seems.
I wish to share all my ninja baking secrets, tips, screw-ups, stories, jokes, recipes, love, pictures, plus a lot of love and recipes yet again with everyone! :)
So please drop by, leave a tag or comment on my post/or at my tagboard. I'ld be glad to reply your enquiries. Just don't throw eggs and flour at me ok? That'ld be nice of you to just say hi even. :)
May everyone in this beautiful world of bread and baking come and share our wonderful stories!
Here's a great article and MY VERY FIRST POST on Food Photography. You really should take a read and share it with your friends! :)
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Food Photography - Part 1 - Preparing for the Shoot
Food is a fascinating and challenging subject to photograph, and done properly can evoke both an appealing and emotional response. The art of photographing food requires a vision of how the item should be depicted in an appetizing and appealing manner. Lighting, surrounding props, and background all add to the success of a winning image. Most importantly, however, is the display of the food item itself. How fresh does the product appear, does it look juicy, is it hot or chilled, does it seem as if it just came from the kitchen? All of these considerations should be thought-out and planned to make the item look as appealing as possible, and go into making the shot a success.
The first step is planning the food shoot. The client should have a list of items they want photographed, and an idea of how and where the photographs are going to be used. For instance, if an item is going to be used on a horizontal menu board and a vertical print ad, then the photographer needs to make two versions of the shot to accommodated both uses.
One of the most important things to consider is who is going to prepare the food for the photos. If the client is a food establishment such as a restaurant and has chefs, and has a set presentation for serving an item, then they need to be involved in the efforts. However, the chef may not be the best person to prepare the food for the photo session. You may need to add valuable member to the project called a food stylist. The stylist can do several things, like prepare the food for the shot, or guide the chef as to how to prepare the item, and then put the finishing touches on the item to make it look as appealing as possible. Usually an item is not prepared the same way for photography as it is for consumption. This is because many times a less heated food item just looks better than a fully cooked one. A stylist , in addition to preparing the food, also helps to construct the photograph by helping to prop the shot. Items surrounding the food, such as a colored napkin of a fork, can greatly enhance the scene. The stylist can also be responsible for buying the food and props. Props, such as forks, knives, glasses, ingredients, etc. should also be discussed. Decide what props should be brought to the shoot and who is going to be responsible for supplying them. Oftentimes the client, photographer, and food stylist will all contribute props to the effort.
The location of the photography is very important to a successful food shoot. If the client has a restaurant or kitchen then many time its more convenient for the client to do the photography at their facility. Ideally there needs to be an area cleared of tables, chairs, and free of customers if the photographer is going to do his best “on location”. When shooting packaged items or produce, its often necessary to do the shoot at the studio. Generally a photographer has more control over lighting, more room, and a greater access to equipment and props in the studio. A studio with a kitchen is ideal, or at least there needs to be is a decent sink and prep area to work in. Planning carefully before the shoot helps to organize your efforts, and serves to ensure a smooth and productive outcome for the photo session.
Robert Bruni is a San Diego photographer with over 20 years experience in commercial photography. View his portfolio at http://www.ambiencephoto.com. His work as been highlighted in numerous publications as a creative San Diego - Los Angeles photographer and a regional Southern California photographer.
Article Source: http://EzineArticles.com/?expert=Robert_Bruni