Thank you & Good Bye..............Say Hello to.....

Dear readers,

Thank you for your support over the last few years.

I have finally gotten some time to work on my new blog   www.alfredfoodography.com

Happy to announce its READY !!!

 Over the next few months, I will slowly be transfering my post from here over to the new website. 

The new website was designed with the intention of making it neat, coordinated,  more vibrant looking and with better social integration. 

If you like my new webpage, please spread the word by

\
liking my facebook page here -----    



 http://www.facebook.com/pages/Alfred-Foodography/255402931227663

following me on twitter here -----   


https://twitter.com/#!/AFoodography



With a Thankful heart. Good Bye from Jiapuioh


Welcome to Alfred Foodography

The Seafood Restaurant: A pictorial

 

 

 

 

The Seafood Restaurant

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The Scores  

Saint Andrews

Fife KY16 9AS

Tel:	01334 479 475

Happy Birthday Girl !!!

Happy Birthday GIRL !!!!!

Once again, kor ate the pie on your behalf hahahaha.






Copper I was told has good heat conducting properties

 

  

Simple Ingredients

Juicing was the hardest bit for me  > <

The recipe can be found here and any form of trouble shooting can be found in the comments section. (My  tart didn't set properly initially)

Chopped Pork Burger

Continuing with the theme of  "insatiable appetite for burgers", I finally took some time out to attempt a pulled pork sandwich. Yes a PULLED PORK BURGER that ended up being a chopped pork Burger thanks to some errors in recipe interpretation. I had assumed by going slow and low at 100 degrees C, I would be able to achieve the "fall apart" effect. Sad to say, I left it too long in the oven

I still believe the recipe works. I just need to confirm it another time but for now lets just see what I did to trouble shoot.

The recipe comes from here with lots of pictures.

 

The spice RUB mix that will go over the pork. Got most of the items from tescos. This tub of spice mix was probably 20% more than enough for my 1.5kg pork.

 

My "porkie" (in no particular reference to any living being) after soaking in the brine mix overnight and then dusted with more spice rub. 

This was the bit when I realised that it had gone wrong. The recipe had recommended

" Place baking pan uncovered in a 225F degree oven on the middle rack. Insert a probe thermometer into the center or thickest part of the shoulder, but not touching the bone. Monitor the temperature throughout cooking (a digital thermometer with an alarm function is the easiest way to do this). Do not remove from the oven until the center of the shoulder reaches 200F degrees. When the shoulder has reached 200 degrees, shut off the oven and let the roast cool for a couple of hours before removing from the oven. If the bottom of the pan is dry (or crusted with dried spices) then cover the pan with foil to retain internal moisture of the meat during the cooling period. When the temperature drops to 170F degrees or slightly lower, remove from oven."

BUT instead I went for 100C for almost 6 hours..  sighz... The meat was really quite tough.

 


Rather than endure a painful dinner with TMJ arthritis the next day, I proceeded to exercise my rusty surgical skills
So it was back to the stewing pan for another hour, with all that meat juice for an extra moisture boost plus more rub mix + trusty Heinz BBQ sauce for added flavour.

Whilst doing that I started making my coleslaw and baking the curly fries. Homemade coleslaw IMHO is one of the best things available. Cabbage + mayo + pinch of salt + celery seeds is all you need. I threw in some carrots to make it abit healthier. ahhahaha



End Results


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A pretty darn good juicy burger with loads of extras extras overflowing.
It was juicy, meaty with enough fibres to give you that bite yet soft enough to be pleasurable. The mushrooms not only provide flavours but also helped to balance out the saltiness of the meat. The cold coleslaw creates more temperature textures which seems to cut through all that fattiness.
Last but not least curly fries for a bit of crispy effect and all of that washed down with good old traditional root beer.



I am feeling hungry again..


Ok time to sleep.






P.s: exciting times ahead.

Betty's, Harrogate

 

All I wanted to do when I was down in Harrogate was to visit Betty's

 If you love a story read here

Overwhelmed by the sheer number of grannies and grandpas, I slowly sipped my tea and savoured my benedicts in my little window corner.  

 

Some macaroons for the lovely flatmate who turned 2*   last week. 

Bruadar, The Millhouse

The burger hunt brought me to the end of Byres road.

For years I have sought to seek out for a place in Glasgow,  to satisfy my cravings for a juicy, meaty, power packed burger with loads of fries and good going slaw. 

Sad to say, I din't find it here. 

Even more sad, I think Burger king still triumphs them all  IMHO

 +ve: Frnech fries, purple cabbage slaw, great variety of burgers, NOT CROWDED which gives it a really exclusive feeling. Ample parking nearby. Wide range of booze.

-ve: Not the ultimate burger. 6oz patty was too small for my big burger appetite. Wasn't juicy.

Perhaps I will return again to give it one more chow.

Bruadar, The Millhouse

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2 Partickbridge Street 

G11 6PL

Tel: 0141 337 1200

http://fullerthomson.com/eating-and-drinking/bruadar/

 

P.s : Trying really hard to blog but been busy. It will be better come August. !!!

Triad at Banana Leaf Malaysian Chinese Cuisine

Its not often that you have 3 Chinese doing receiving at same time and as my ex-dragon lady consultant (now affectionately known as Auntie Ruth) says, "one... two.... three..... makes a triad isn't it"

This post is dedicated to DC who has been such a joy to work with and so generously bought this meal.


NOW.... Let's Feast !!!





Best Char Kway Teow in Glasgow. Generous ingredients with noodles seared by the wok master. All it needs is a "solid" chilli to turn up the wok hei flavour..





Its not going to win trophies in Singapore anytime soon but I will gladly have this 4 days a week if need be. The star is of dish is the chilli which I have forgotten to include in the picture.





Restaurant grade Nasi Lemak served on banana leaf with condiments included on a seperate dish. Plenty of credits to the pan fried egg with a gooey yolk.. mhmmm mmmhm..





Malaysian style curry laksa vermicelli. Totally not the type of laksa I was brought up with.
The curry broth did hit the spot though. Just to compare, there's char siew, fish ball, deep fried wanton in this version whereas Singapore's version has prawns, dried shrimps and tau pok.





Satay that has been deep fried and not grilled over a char-coal flame. A new take on satay that I probably won't get used to. The peanut sauce was authentic nevertheless.

This has been one of the most satisfying meals I have had. No Michelin stars whatsoever, just comfort food to nourish the soul.

DO check out the main dishes that this restaurant also serves.

Banana Leaf - Malaysia Chinese Cuisine
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87 Cambridge Street
Glasgow G3 6RU
Tel: 0141 333 999

Ben & Jerry's Core Series

It seems to take ages for B & J to come up with new flavours for ice cream. (I am only ranting because I have almost exhausted all the flavours in UK)

Excited I am much, (pardon the yoda grammer) when these 3 new flavours came onto the market.

I have sneakily finished 2 tubs on my own while my flatmates were away and boy were they delicious. Not sure what anti freeze produce they add to the thick gooey core sauce but they were smooth as sauce can be despite freezing away in my freezer.

I am going to be bias here and say they all taste good. Grab them whilst they are still discounted at Tesco !!

Back to ♥ Tribecca Glasgow

On request of Aa, we decided to do brunch at Tribecca.
It was his turn to savour the glorious post night breakfast. Sadly, there's still 4 more nights to go .
The place was empty at 1025am but started to fill up as we approach the 11am mark. No reservations accepted btw.




Totally love the canopy





Aa went for the stacked pancakes which he gave a good thumbs up. Fluffy as one would like them to be.

I went for THE HUDSON: A classic Honey Roast Ham, Tomato & Melted Swiss Cheese Omelette. Served with a generous portion of toast.

Mind you , these omelettes consist of 5 eggs per serving. Be totally WoWed when the UFO-sized plate land on the table. I am sure they use large eggs or ostrich egg of some sort.. (joking..)

I was extremely full by the end of the meal. Managed to stay satiated until dinner time. Certainly makes the 12 pound meal (Medium Mocha included) more value for money

Tribecca Cafe
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102 Dumbarton Road
Glasgow G11 6NX
Tel: 0141 576 0122
http://www.tribecacafe.com/menus/menu/

Coleman's Season + Shake: Tried and tested

Seeing that there was an offer Coleman's Spicemix (2 packets for 1pounds. normally 1.49 per packet -__-"), I decided I shall continue being lazy at the weekend and throw some chicken in the oven and let the spices do its magic.

Suprisingly tasty despite not having any MSG, Preservatives or Colouring. Perhaps its because there was 8g of salt in each packet.

Anyway.... highly recommended since its on offer now.