It’s the annual Chili Cook-off hosted by the Brown Alumni Club. And Ted and El were competing with their vegetarian chili.
I did a double-take: wouldn’t a chili non carne be cheating since it is in its own category? The other thing that brought on a smile were the words “Brown” and “Chili”. Well played Brown Alumni Club, well played.
Anyway, it’s all in good fun and the event is supporting the Sala Baï Hotel & Restaurant School in Cambodia.
The World Streetfood Congress is dedicated to awww screw this: let the deep thoughts come later but for now, head on down to the event at F1 Pit Building & Paddock, 1 Republic Boulevard, Singapore 038975.
There are many reasons to do this and they are…
Alert reader Shihui spotted a notice by Bjorn Shen of Artichoke on Facebook. It was about a new restaurant called Morsels on Mayo Street.
Being a fan of Artichoke and excited about new places to eat, Shihui quickly sprang into action, after a rapid social media poll, and organized a dinner there.
This is easily the most contentious thing that I’ve ever made. Just the description alone made people pucker up and cringe. Until they taste it.
My first taste test with a Euro-centric group garnered high praises, so much so that one actually reserved the pickling liquid to reuse at home.
Next to my oven, my cast-irons are my most treasured cooking equipment. This is because it’s very versatile and can stand up to a lot of
Actually what I love about my cast-irons is the fact that it holds heat very well. I don’t have to worry about dramatic temperature drops when I add relatively cold food to the hot pan. And of course, I can pop it straight into an oven to finish cooking.
However, after a while even the most cared-for cast-iron cookware will need a tune-up. This is especially after cooking acidic food like marinated mushrooms.