The oxtail stew arrived next, with chunky pieces of soft and beefy meat drenched in brown sauce and accompanied by steamed potatoes and vegetables. Given the fall-off-the-(tail)bone-ness of the meat, it was obvious that it was slow-cooked for many many hours. The sides were, as expected, boiled to death but were still delicious with the slightly peppery brown sauce. Because a good brown sauce makes anything taste good.
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We really tried our best to finish the generous lunch at Beach Road Kitchen
As we were browsing the various restaurants participating in this year’s Restaurant Week, the menu and compelling price point at Beach Road Kitchen caught The Wife’s attention and we found ourselves there on a weekday afternoon.
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It’s finally our turn to get jabbed
There were online articles about how some people had been waiting for weeks and weeks without any updates, and so we were expecting some time before it reached our turn. However, in less than ten days, we received SMSes with individually-customised codes, inviting us to book our vaccination slots online.
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Be careful, green chillies from India can be very dangerous
The moral of this story is to never underestimate big green chillies, especially those from India. And if you ever have to cut them, it’s a good idea to wear gloves before you do.
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I think I’m going to stop buying coffee equipment now
Hobbies can get really expensive, really quickly and the trick is knowing when to stop after you start going down a rabbit hole. When it comes to coffee equipment, I think I’ve reached that stage where I’ve bought all the gear that I need to enjoy my daily morning V60 pour over and the occasional afternoon flat white.
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Welcoming the latest member of our V60 family
For the longest time, my pouring setup was to first boil water with our normal electric kettle and then transfer it to a small gooseneck jug for better flow control. It’s worked well so far and I’ve managed to get good tasting cups, especially after I upgraded my grinder. But it’s been bugging me that I don’t really know what temperature I’m actually brewing at, so I decided to finally get a temperature-controlled gooseneck kettle.
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Hotpot at home using ingredients from Don Don Donki
To officially put our new induction cooker into service, we headed down to Don Don Donki at Orchard Central and picked up some fresh meats and vegetables for a simple home hotpot.
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Trading in the old Nespresso machine for a new Creatista Plus
My daily morning coffee is a cup of black V60 pour over and it’s usually enough for the day. But sometimes, during the late afternoon, I feel a bit sleepy and remember how nice a cup of flat white tastes. Especially one with a rich and creamy texture, topped with pretty free-pour latte art.
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How to make coffee: The science behind the bean
If you’re interested in making and/or drinking coffee, this book is quite a useful and interesting read. It won’t make you a professional barista, but it will explain what goes into the making of a good cup of coffee.
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Taking the new 1Zpresso JX-Pro grinder out for a spin
I opened a new bag of Mt Whitney Costa Rica Estate Tarrazu and started on an iterative search for the best setting on the 1Zpresso JX-Pro, a process commonly known as “dialing in the grind”.
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