I love to see this value in my staffs and myself..shows how passionate you are about your job.
However, *someone* woke me up early in the morning and said:
"Let's make steak for dinner tonite!!"
"....huh? It's only 7 in the morning. Let's decide later.....zzzzZZZZZzzzzzz"
and JS continued to babble on what to buy etc.....
Lunched at Shanghai Restaurant at Marriott and the usual cuppa later at SFC.
Then to Isetan for usual shopping before heading to BSC for groceries.
Jam dued to some really extremely important VIP..note the men in black on the bike...they are the bodyguards.....it was an entourage!!!
GOD damn heavy I can't even lift it up.
I wouldn't spend such amount on a pan....-_-
No oil nor butter needed to grill this baby....its own fat is enough to do the job.
served with de-glazed djon mustard in red wine, caramelised white mushroom, roasted chat potatoes, and aragula.
I had only a small piece....too much of calories today!!!
This Pensfolds has been aged in the barrel used for Grange...so you can imagine the fruity note you'll get.
A very young wine, so can get drunk easily....
This one guaranteed high in stock level....*happy happy happy*
JS still has a crate sitting in Australia.
Someone asked for the roast potatoes recipe the other day....
Here it is in my own language and measurement.
5 pcs chat potatoes (small plum size potatoes but chats are good for roasting) - cut into bite size pieces
1 head of garlic - separate cloves from the bottom
3 small shallots - halve them
3 sprigs of rosemary
2 knobs of butter
generous amount of olive oil
Salt & coarse black pepper to taste
1) Preheat oven to 180 degrees celcius.
2) Toss the above into the casserole dish/pyrex and spread evenly.
3) Smack them into the oven for 40 minutes or until potatoes are tender and browned. (You may wanna stir them from time to time)
4) Serve hot with almost anything....yum yum...
Let me know the outcomes ya!!!