I was planning on selecting another photo. I really like Crimson Beetroot and fits perfectly into this month's theme. I am talking about the monthly photography event CLICK. Jai & Bee...

[Read the rest of this post on my website]

I recently posted about phở, my love for it and a certain person who loves phở so much he decided to turn it into art.

Meet Mr. Cuong Phu Le, Asian-Australian Community Cultural Development Officer of Casula Powerhouse Arts Centre in Sydney. Yes he's pictured above in a really cute I love phở shirt.

Those of you who attended the talk at the National Museum would be familiar with Mr. Cuong. I was most certainly inspired by him. You can see how he manages to fuse his interest for food and culture and present it to the lay person on the street with such enthusiasium that you can't help but be infected with the phở love bug.

I was helping out at the talk and managed to snap some shots just for you:











Yes, everyone had a hot bowl of phở at the end. It was quite a big portion and it actually tasted rather good.



I'm sure you're now wishing you had come! Ah well there's always next time. Anyway, the food was just a bonus. The talk was the highlight and it certainly was enlightening.

Just because he is the founder and curator of the I love Phở visual arts exhibition (which I hope makes it to Singapore eventually!), people expect him to know where to find the best phở. It's an occupational hazard! But Cuong doesn't mind it because it just gives him the perfect excuse to go suss out phở everywhere he goes!

He did just that in Singapore as well. I was tasked to bring Cuong around the island to find the best phở.

Okay, maybe not the best one because I got to admit that I myself have not eaten all the phở there is to be found here so I'm not the best judge. But I did do some research and we checked out Pho 24 and Va Va Voom.

Why these two places? Well Pho 24 is actually a franchise from Vietnam. Va Va Voom is a Vietnamese concept eatery I frequent occasionally when I'm craving for a hot bowl of phở. Oh and it was nearby. We were strapped for time that's why!

I don't have photos from Pho 24. I guess I was a bit disappointed that the beef phở wasn't ready when we arrived around 11:30am. They supposedly stew their soups for 24 hours with 24 different spices. Hmmm so maybe that's why their beef soup wasn't ready? We had the chicken phở instead. It wasn't too bad but it was my first time tasting chicken phở so I didn't have much to say.

So off we went to Va Va Voom to fix our craving for beef phở.





This Hue Spicy Beef noodle uses a clear spicy broth and the noodles are the same as the ones used in laksa. They're round, semi opaque and made from rice flour.

I did of course ask Cuong how he liked his beef phở. He did say it wasn't too bad but he wished it had more ginger in it. I never knew that the phở in Vietnam had ginger in it. At least now I know.

Looks like I wasn't the only one taking photos of the food..



Just too bad our tummies weren't bottomless or we could have gone on and visited other Vietnamese restaurants for more phở.

Anyway, do feel free to feedback to me if you are absolutely sure you have found the best phở in Singapore. I'll be sure to try it myself!

And if you're free this Saturday, do head on down to The National Museum at 3pm for a very delicious and enriching talk on "Chocolate in the 18th Century". Regional pastry consultant of Valrhona Vincent Bourdin will be giving the talk.

Here's more info:

An Enlightened Age: Chocolate in the 18th Century
In the 18th century, chocolate's popularity reached across Europe and the Americas. It was a time of great upheavals in society that influenced who got to enjoy chocolate and who didn't, and of advances in technology that made possible the first chocolate bars. In this workshop, learn how the history of chocolate reflects the changes in society in the 18th century.
3 May 2008, 3pm, Salon, $10

Tickets for "An Enlightened Age: Chocolate in the 18th century" can be booked online at www.nationalmuseum.sg (go to Online Booking Page) or at the Visitor Services Counter at the National Museum of Singapore (93 Stamford Road Singapore 178897). Tickets are S$10 each.

"I don't like rhubarb."

That's what I've been telling people for most of my life.

Now since I haven't even tasted rhubarb since I was about seven years old, it just might be time to give it another try. You think?

Yep, time to grow up.


© dailyinvention

So, I bought several stalks at the market this morning and now I need to do something with them.

When I told my husband, he immediately said, "Rhubarb Ice Cream!" (I think he loves with the new Ice Cream Maker more than he loves me) I countered with Rhubarb Crumble. I've always had a soft spot for Crumbles and the whole Crumble, Crisp, Grunt, Betty and Buckle family.

I would like to get your opinion. Rhubarb Ice Cream or Rhubarb Crumble?
Which will make me fall in love with rhubarb? See full article.

Related Entries:

"In" oder "Out"? - 08 April 2007

"kritisch konsumieren": Blog-"Parädchen" wohlauf, soll aber - 05 August 2007

"Das Loch ist noch da!" oder "In was für einer Welt leben wir - 31 Juli 2007

"Are You Interested", "Flirt With Me" - 24 April 2008

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I am called my old friends and discuss with them regarding the schoolmate gathering. We are planning to have a gathering for our schoolmates. We have no meet for more than 15 years. I think now should be a best time to gather again and show our own family members to each other. It must be fun when all the old folks gather together.

We should have a special gift to keep it as a souvenir on this special event. Therefore, I suggest getting a custom printed T-shirt for each of us. We could print the designs that belong to us on the Short Sleeve or long sleeve T-shirt. The price to print custom T-shirts is not expensive if we order more than 6 pieces. I think I better discuss with them again and see whether do they agree to print the custom T-shirt or not.

Korábban már írtam arról, hogy az egyik egyetemi haverommal, Alex-szel és feleségével, Michelle-lel havonta találkozgatni szoktunk egy ebéd erejéig. Sajnos egy kicsit elhúzódott a visszahívásom ezúttal, hisz decemberben jártam náluk utoljára, s azóta szinte nem is találkoztunk. Ellenben most nem csak egyedül, hanem Ditémmel együtt fogadtuk őket ;) Szokás szerint háromfogásos ebéddel készültünk, melynek az előételét majd vasárnap teszem csak közzé, mivel a vkf. 15. fordulójára készült pályaműveim egyike.

I mentioned in an earlier post that I had received the “E” for excellence award from Ben over at What’s Cooking. Part of the honor of winning that award is that I’m supposed to pass it along to a few other bloggers that I feel deserve the honor, so here’s my list of blogs that I feel deserve to be called excellent.

1. Chef Tom Cooks. Tom is a really great guy, and he posts some pretty wonderful recipes. Now, he just needs to go get a camera!
2. If anyone deserves this, it’s Lis at La Mia Cucina. She was not only one of the first visitors here at CbsoP, but she’s never stopped popping in to leave her support. We lover her and I’m proud to shoot this her way.
3. The Homesick Texan really deserves this as well. She’s been an inspiration to me and countless others over the years and I’ll be reading her work and admiring her photography skills for as long as she keeps going with it.
4. Matt Bites has most likely already gotten this award, but I’m going to send it his way anyway. If I’m ever 1/4 the photographer that Matt is, I’ll be very pleased.
5. Last, but never by any means the least of my choices to be considered an excellent blog to read is the venerable and rather charming(in a very strange but pleasant way) Dr. Biggles of Meathenge.  If you still haven’t popped over to check out his blog, you should.  It’s more than worth the time!

I wish I were able to simply state that everyone on my blogroll deserves this award.  As a matter of fact, I am going to say that!  If you’re on that list, you deserve this award!  Feel free to accept it.

(c) 2008 Cooking… by the seat of my Pants!. This feed contains copyrighted photographs and text from cookingbytheseatofmypants.com. If you are not reading this material in your news aggregator, at the aforementioned url, or at foodbuzz.com, the site you are viewing might be guilty of copyright infringement. Please contact jerry[AT]cookingbytheseatofmypants[DOT]com.

Meat Sauce - Crock Pot Italian Spaghetti Meat Sauce

1 lb. lean ground beef

1/2 lb. bulk Italian sausage

1 can (28 oz.) crushed tomatoes, undrained

2 (6 oz. ea.) tomato paste

1 can (6 oz.) mushrooms, sliced, drained

1 cup onions, chopped

1/4 cup green bell pepper, chopped

1/2 cup Burgundy wine

1/2 cup pimiento stuffed green olives, sliced

3 bay leaves

2 cloves garlic, minced

1-1/2 tsp. Worcestershire sauce

1 tsp. sugar

1 tsp. salt

1/2 tsp. chili powder

1/8 tsp. ground black pepper

1/3 cup cold water

Roux:

2 TB cold water

2 TB cornstarch

Serve over: Hot cook spaghetti

Grated Parmesan cheese, for garnish

In a large skillet, sauté beef and sausage; drain off fat. Transfer to crock pot. Stir in tomatoes, tomato paste, mushrooms, onion, green bell pepper, wine, olives, bay leaves, garlic, Worcestershire, sugar, salt, chili powder, black pepper and 1/3 cup water. Cover and cook on HIGH heat setting for 5 to 6 hours. Blend 2 tablespoons water and cornstarch and stir into the tomato mixture. Cover and cool for an additional 10 minutes or until thickened. Serve over hot cooked spaghetti. Garnish with Parmesan cheese.

Serves: 6 to 10.

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