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Nice link. I think, I need to save this link to my bookmark and collect some recipes. Thanks for the post, it is really very helpful to me! :D

This looks so yummy. For me, I'll be stuffing milk fish with the mixture of tomatoes, onions, garlic, salt, pepper, ginger and soy sauce. Then, I will grill it. Miss this kind of recipe. :)

For dishes, I go for a saute' of mixed veges. It just takes 15 - 20 minutes of a single serve, if you have a ground meat, it can be added too. :)

I'm not sure of this, maybe you should add more baking powder.

Sparrowgrass? It is a relative of asparagus or it is only another name?

I will baked or fried the meat marinated with salt and pepper then, I will saute' the vegetables in oyster sauce and white wine. After the meat had been cooked I tooped the mozzarella cheese. :)

I'm just wondering why some Pyrex explode. For me, there's no problem at all, I'm using it for 5 years already and never encounter any problem. :)

Congrats! Can you show us the pictures of your new oven? And how's the price of it? Thanks!

Still, I'm smoking. I'm planning it to stop but, I really don't know when. Hope you'd be my inspiration and stop it totally. I'm starting to get old and somehow afraid of what may come to me. :)

I heard and watched the movie "Babe". It's just sad to know that he passed away. :(

For me, I think it would be junk food. When I was a child, I usually eat junk foods rather than a healthy foods. :D

What is ono? Is it a BBQ style of cooking? Thanks!

I can suggest to you, try cooking it with ground pork or beef in a saute' style. :)

Immerse first in room temp water then, try microwaving it for 2 mins? I think, it will work.

I envy your Gardens, if I had time to plant some garlic. I love garlic too. :)

Tamarind is one of the main dish for Thailand and probably in the Philippines. When it is not ripe, they use it to make a sour ingredient for their recipes. Really don't know the exact name of the ingredient but, in the Philippines, I know one of their main dish ( as I know). They called it...

It is really iffy, somehow if you hate throwing food away. Try smelling it first, if it still smells like the fresh chicken, I think it would be fine. Just be sure you cook it very well done. :) But if a 1 whole chicken doesn't hurt much of your food budget, you can disregard it for the expenses...

I like the idea of you GN but, still if I ever have the chance to out it outside. I will have the timer as reminder that I still have a work to do. :D

I'm used in cooking with onions and garlic but, this recipes looks nice. I wonder if it will be the same as the bbq sauce that has onions or garlic ingredients, i'll give it a try and see what turns out. :) Thanks!

Maybe this could help you some. I have not use any bread maker, still good for me the manual way. :)

As for me, when I do make my own fettucine. I don't dry them totally, just let the moist dry then I curl it wrap in a wax paper and refrige it. I want my fettucine still soft when I cook it. :)

A week ago, I have made a Chinese vegetables Spring rolls. And it turned out great!

Is it a magic recipe of Bolas mum? ;)

What a wonderful watermelon carving, you're friend is gifted. Thanks for sharing us.

Scoring the hotdog makes it safer to eat. As what Andy said, it is half-cooked already but not cooked fully. Just needed to cook a little more to be fully cooked, that is why some people cut it with lines to cook it faster. :)