The 4th Annual Chili Cook-off hosted by the Brown Alumni Club

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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.

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Posted on 18th Mar 2014 in American, Food and Drink, Fun, Mexican, Western  |  Comments off

A quick guide to the World Streetfood Congress 2013

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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…

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Posted on 5th Jun 2013 in American, Asian, Chinese, Food and Drink, Indian, Indonesian, Malaysia, Mexican, Singapore  |  1 comment

Morsels on Mayo Street

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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.

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Posted on 15th Mar 2013 in American, Food and Drink, Modern European  |  Comments off

Pickled Grapes

Pickled Grapes

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.

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Posted on 4th Feb 2013 in American, Food and Drink, Recipes  |  2 comments

Refurbishing your damaged cast-iron skillet

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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 abuse.

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.

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Posted on 6th Dec 2012 in American, Recipes  |  Comments off


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