What's your craving for today?

• the Bear

  8 Oct 03, 17:36

  that's coz he's working hard for the dosh now..
  
  

  Originally posted by keisha:

  never

• keisha

  8 Oct 03, 17:37

  Originally posted by the Bear:

  that's coz he's working hard for the dosh now..
  
  

  tats bullsh1t
• the Bear

  8 Oct 03, 17:39

  oh dear
  
  one more gag over the other side then
  
  

  Originally posted by keisha:

  tats bullsh1t

• keisha

  8 Oct 03, 17:41

  Originally posted by the Bear:

  oh dear
  
  one more gag over the other side then
  
  

  okay, i'm waiting
• keisha

  8 Oct 03, 17:49

  Originally posted by HENG@:

  kekeke..... where can buy?

  why, u wan buy for me ah?
• keisha

  8 Oct 03, 17:57

  gog off liao. tok about other cravings tomorrow
  
  chao folks *hugs*
• the Bear

  8 Oct 03, 17:59

  ciao bella
  
  chocs can get at Original Sin
  
  nice to eat but expensive
  
  

  Originally posted by keisha:

  gog off liao. tok about other cravings tomorrow
  
  chao folks *hugs*

• HENG@

  8 Oct 03, 18:05

  going home too.... haha.... tata
• the Bear

  8 Oct 03, 18:06

  am home
  
  

  Originally posted by HENG@:

  going home too.... haha.... tata

• JLennon

  8 Oct 03, 18:10

  Originally posted by the Bear:

  am home
  
  

  this quote always reminds me of Raistlin.
• the Bear

  8 Oct 03, 18:11

  huh?
  
  

  Originally posted by JLennon:

  this quote always reminds me of Raistlin.

• JLennon

  8 Oct 03, 18:16

  Originally posted by the Bear:

  huh?
  
  

  nah, just quoting from some fantasy novel that i read during my teens about this coolest black-robed mage Raistlin Majere. anyway off-topic.
• NeonTetra

  8 Oct 03, 20:14

  
• HENG@

  8 Oct 03, 20:53

  can't quite believe a topic about food jumped to over 200 posts in a single day. the prefect ratings booster...
• the Bear

  8 Oct 03, 20:56

  yah cool huh?
  
  had dinner yet? satisfy any cravings?
  
  

  Originally posted by HENG@:

  can't quite believe a topic about food jumped to over 200 posts in a single day. the prefect ratings booster...

• NeonTetra

  8 Oct 03, 20:58

  i craving for something other than food.........
• HENG@

  9 Oct 03, 08:18

  morning!
  today i shall introduce another very nice Southern French dish...
  the Bouillabaise
• keisha

  9 Oct 03, 09:13

  Originally posted by HENG@:

  can't quite believe a topic about food jumped to over 200 posts in a single day. the prefect ratings booster...

  lust for food n lust for sex is about the same. juz tat lust for food easier to satisfy
  
  can post a photo of your dish?
• keisha

  9 Oct 03, 09:14

  Originally posted by NeonTetra:

  i craving for something other than food.........

  like wat? a bashing from me?
• NeonTetra

  9 Oct 03, 09:43

  going to my indonesian teacher hse this AFTERNOON to cook some indo dishes for this sat's cultural exchange.......oh no....i nv touch a wok before!!!
• HENG@

  9 Oct 03, 09:50

  Originally posted by keisha:

  lust for food n lust for sex is about the same. juz tat lust for food easier to satisfy
  
  can post a photo of your dish?

  ah... finding... finding.....
• keisha

  9 Oct 03, 09:51

  Originally posted by NeonTetra:

  going to my indonesian teacher hse this AFTERNOON to cook some indo dishes for this sat's cultural exchange.......oh no....i nv touch a wok before!!!

  hey, indo food is nice. love their curry, sweet sweet de
• HENG@

  9 Oct 03, 09:54

  here it is!
  man..... that was the 1st dish i had in marseille!
  
  the orange sauce at the side? thats rouille and the fish gravy was heavenly!
  here a writeup on it:
  
  BOUILLABAISSE
  
  It is not possible to standardize cooking. Indeed it is an art in which success depends on the chef's savoir-faire. Bouillabaisse, however, the most typical dish of Marseilles, includes precise ingredients which are important to use if traditions are to be respected and the customer or guest is not to be short-changed.
  
  There is a "Marseilles Charter" that specifies the elements of a good quality Bouillabaisse with the goal to make this local dish better known while at the same time respecting the art of the professional.
  
  HISTORY OF THE MARSEILLES BOUILLABAISSE
  
  It was originally a fisherman's dish. While sorting out the fish intended to be sold they used to put aside certain species which they would then prepare for themselves and their families.
  
  It is a very simple family dish which has been improved over the years and which may now include a binding sauce and even crustaceans.
  
  SERVICE
  
  The way in which the Bouillabaisse is served is left to the discretion of the restaurant manager, but as a general rule it is served in two different dishes, the fish in one and the soup in the other. Depending on the guest's wishes the dish may be served mixed together in a soup plate or served separately.
  
  There is, however, one fundamental rule: the fish must be cut up in front of the guests or customers. Pimento flavored mayonnaise, accompanied with croutons, is also to be served.
  
  
• NeonTetra

  9 Oct 03, 09:56

  Originally posted by keisha:

  hey, indo food is nice. love their curry, sweet sweet de

  oh...no idea here. wait and see wat she teach lor...
• keisha

  9 Oct 03, 10:10

  Originally posted by HENG@:

  here it is!
  man..... that was the 1st dish i had in marseille!
  
  the orange sauce at the side? thats rouille and the fish gravy was heavenly!
  here a writeup on it:
  
  BOUILLABAISSE
  
  It is not possible to standardize cooking. Indeed it is an art in which success depends on the chef's savoir-faire. Bouillabaisse, however, the most typical dish of Marseilles, includes precise ingredients which are important to use if traditions are to be respected and the customer or guest is not to be short-changed.
  
  There is a "Marseilles Charter" that specifies the elements of a good quality Bouillabaisse with the goal to make this local dish better known while at the same time respecting the art of the professional.
  
  HISTORY OF THE MARSEILLES BOUILLABAISSE
  
  It was originally a fisherman's dish. While sorting out the fish intended to be sold they used to put aside certain species which they would then prepare for themselves and their families.
  
  It is a very simple family dish which has been improved over the years and which may now include a binding sauce and even crustaceans.
  
  SERVICE
  
  The way in which the Bouillabaisse is served is left to the discretion of the restaurant manager, but as a general rule it is served in two different dishes, the fish in one and the soup in the other. Depending on the guest's wishes the dish may be served mixed together in a soup plate or served separately.
  
  There is, however, one fundamental rule: the fish must be cut up in front of the guests or customers. Pimento flavored mayonnaise, accompanied with croutons, is also to be served.
  
  

  looks absolutely delicious
  i never heard of or see this before. maybe i sua gu lah
  
  i need to go search for sea cucumber dishes. i feel liek eating 'her' today!