Nugget's weird-but-authentic-tasting-sweet-n-sour-sauce >.>

I got a wok!

And I didn't set my apartment on fire! (My last personal encounter with a wok resulted in a fire - just a tiiiiny one - in the middle of my wok, and failed Home Economics exam.)

AND I managed to make *proper* Cantonese sweet and sour pork omg! I was so surprised that it all got eaten without any documentation. :P

Not sure I would make it again though... so much *work*! I guess it depends on how desperate I get to find real sweet and sour pork done right in Melbourne. I found only one place, that did it right ONE time, and then they changed the darn cook! Hrmph.

>.> Now, about that sauce... I hate tomatoes, so I had to find some other way to get a nice, authentic-tasting sauce... (I don't care about authentic ingredients, I just care about authentic taste.)

Behold - my cheaty non-tomato sweet and sour sauce!

As usual, I didn't actually measure anything, so this is me thinking of what I madly shook into the bowl and approximating. :P

Crafting materials
2 large oranges (juice and zest)
4 tbsp caster sugar
2 tsp balsamic vinegar
4 tsp cornstarch
3 drops red food colouring, 1 drop yellow (totally optional, it doesn't look traditionally 'red' enuff without the colouring, cause no evil tomatoes)
Tiny bit of salt (optional - only needed if you think the stuff you're putting it on may not be savoury enuff.)

Crafting method

  1. Zest oranges
  2. Squeeze tiny bit of juice into some kind of microwave-safe container
  3. Add cornstarch and stir until you get a slurry
  4. Add rest of orange juice, orange zest, sugar, balsamic vinegar, and food colouring + salt if using
  5. Stir stir stir until sort of homogenous
  6. Nuke for 3m to 5m
  7. Check on the sauce in 30s intervals. You want it to turn sticky and drippy, but still liquid. Sort of like... wimpy glue in the sponge-topped bottles that they give to kids to do paper art or school crafts (...not sure if they even still make that lol)
    Wait no nevermind, better description! You want it to turn sticky and drippy, but still liquid, like warm honey! Woot! :P
    You can make the sauce on the stove as well if you don't have a microwave... But in that case, I have no idea how long it takes, just what it should be like (see above).

That's it really... >.>

Mascarpone Cookie Base aka the Great Festive Cookie Invasion!

Clockwise from outside top
Oreo cheesecake, green tea oreo, lemon cranberry walnut, poppyseed blondie, chocolate ginger caramel, strawberries and cream with walnut


Basic Tender / Chewy Cookie!
300g cake flour
100g salted butter (room temp)
100g caster sugar (150 for crispier version)
30g mascarpone
1 egg (whole… too lazy to separate the yolk lol)
Vanilla essence

  1. Cream butter and mascarpone
  2. Add vanilla essence, cream some more
  3. Add sugar, beat until fluffy
  4. Add egg, beat again
  5. Gently mix in flour
  6. Dump in fridge for 1 hour or so
  7. Preheat oven to 150-60C
  8. Make (large) truffle-sized balls
  9. Plop balls about 2 inches apart
  10. Bake for 20-30 minutes

>.> This recipe is less chatty than usual because really, it's my notes to myself that became a post. XD




    Subtraction.com - If it looks like a cow, swims like a dolphin and quacks like a duck, it must be enterprise software

    Funny post by Khoi Vinh! The post itself isn't particularly good (though funny), but the comments section is very long, and has some real gems.

    Since I'm now working on enterprise software, it's suddenly really, really easy to tell from the comments, who's actually been there and done that, too.

    The dynamics of power when it comes to the users vs purchasers of enterprise software was one of the hardest things for me to adjust to initially, when coming from B2C agencyland, as it were.

    These two comments really stood out for me, but if you bother to trawl through the whole lot, there are a couple more good ones. :)

    If you've worked on enterprise software at all, your head will be nodding and nodding like one of those bobbly dogs...