What to post.

Hi guys,


Sorry for the long wait that you have to endure for my next post, but I have ran out of ideas to post on this blog and I would really need your help to give me a few tips and topics to talk about on this blog. As Leonard has said on the Chat Board, I shouldn't post recipes up if I hadn't tried them. So i am really trying to squeeze my brain juices out to think of something to post online. So please help. =)

Pieces out XD

Ham

Picture from: http://ecx.images-amazon.com/images/I/51DUC5LiYfL._AA280_PIbundle-1,TopRight,0,0_AA280_SH20_.jpg

Hi everyone,

Today's post would be all about *drumroll* HAM. Yes, it's gonna be all about ham. Though I personally find this a really vague topic but I'll try my best to cover the basics.

Ham is used very commonly throughout the ages and throughout the world. It ranges from
China to Europe and people used it commonly. In China, people used ham for "Buddha Jumps Over The Wall". Their ham is different from the western ham that I love and I know many do too. They used dry-cured hams or known commonly to us as Jin Hua Ham ( Huo Tui) .

Besides China, a really large number of European countries use ham in their daily cooking. Countries like Germany and France have different ways of preparing the ham. France produce Bayonne Ham which is an air dried salted ham that takes its name from the ancient port city of Bayonne in the far South West of France. Germany produce hams like the Black forest ham which is made by being seasoned, dry cured, then smoked over sawdust and fir brush.

And since it's going to be Christmas, I'll talk about Christmas Ham a bit. A Christmas Ham or Yule Ham is a traditional dish associated with modern Christmas, Yule and Scandinavian Jul. The tradition is suggested to have begun amongst the Germanic peoples as a tribute to Freyr , a god in Germanic Paganism associated with boars, harvest and fertility. Isn't that nice?

Information From : www.wikipedia.com

Anyway, my post won't be published without a recipe for all of you to try out so here's a real nice recipe for all to try:

Honey Glazed Smoked Ham

You'll need:

16 pound/Around 7kg "ready to eat" ham
1 cup pineapple juice
3/4 cup chicken stock
1/2 cup honey
1 1/2 tablespoon vegetable oil
1 tablespoon black pepper
1 tablespoon paprika
1 tablespoon sugar
1/2 tablespoon salt
2 teaspoon dry mustard
1/2 teaspoon cayenne
1/2 teaspoon ground cloves
30 minutes Prep. Time
6 Hours Cooking Time

Steps:

The night before you smoke the ham, mix together the pepper, paprika, sugar, salt, 1 teaspoon of dry mustard and cayenne.

Rub over the surface of the ham, wrap in foil and let sit in the refrigerator overnight.

In the morning remove the ham from the refrigerator and let it sit for 1 hour.

Remove foil. In the meantime prepare the smoker.

You will be smoking at about 210 degrees F./ 100 degress C.(98.89) for 6 hours.

Mix together the chicken stock, 3/4 cups of pineapple juice, vegetable oil, 1/2 teaspoon dry mustard, and cloves.

Warm over medium heat until completely mixed.

Place ham in smoker and baste with sauce once every hour.

While the ham is smoking prepare the glaze by mixing together the honey, 1/4 cup on pineapple juice, 1/2 teaspoon dry mustard and a pinch of ground cloves.

Brush generously with glaze a couple of times during the last hour of smoking.

Recipe from : http://bbq.about.com/od/hamrecipes/r/bl81128a.htm

And that pretty much wraps up my post and see you guys next time. =)

Pieces Out XD

Ginger Bread Man/Lady/Cookie

Picture from: http://media.photobucket.com/image/gingerbread%20man%20professional%20photo/d-k-photos/Gingerbread%20Man/Gingerbreadman000015.jpg

Hi guys! Once again, I am going to share with all of you a nice recipe to celebrate this year's christmas and from the title, it's all gonna be about Z cookie. What's christmas like without that fragrance in your oven and that mouth-watering batch of freshly made cookies on your dinner table? ~All I NEED for Christmas is my fresh cookies! ~ ... Anyway, here's a real simple recipe for a nice post-dinner or mid-night snack. And molasses is a type of syrupy sugar though I can't find any in singapore so use honey instead for it's almost the same colour.

You'll need:
1 c. molasses/Honey
1 c. sugar
1 c. melted butter
1 egg
1 c. milk
2 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
5-6 c. flour

Steps:
Add following ingredients in order given - molasses, sugar, butter, egg and milk. Sift soda, salt, cinnamon, cloves, and nutmeg in 1 cup flour, and add to other mixture. Add 4 more cups flour, and mix well. Turn onto floured board and roll quite thick.

(If dough is sticky, add flour until it is not). Cut out with any cookie cutter - makes a great gingerbread man. Bake on greased cookie sheets 10-12 minutes at 325 F/170 C until lightly golden brown.

If making gingerbread men, use raisins or M&N's for eyes, and nose, and buttons.

Recipe from: http://www.cooks.com/rec/doc/0,1710,152183-253194,00.html

And that pretty much wraps up for today's post. =) Hope all of you enjoyed the recipe above!

Pieces Out XD

Crème Brulee

Picture From: http://www.blissoriginals.com/creme%20brulee.jpg

Hi guys! It's 12 pm in the night and way past my bed time, but I'm still awake and making this post. I accidentally deleted my post which was suppose to be this post and I have to do this all over again. Damn Blogger. That aside, as you all can see from the title, I'm gonna tell you and hopefully the world that food is amazing. It's like magic. O.O Nevermind that, creme brulee is an awesome dish that ends your meal with a Boomz. XD The warm and creamy texture of this great dessert is a must-have favourite for cream lovers so here's a really easy way to make Creme Brulee You'll need: 4 eggs Vanilla Sugar Heavy cream Salt You'll want some custard cups or ramekins, too. Step 1: And here are the tools you'll need: A whisk, a small bowl, and a medium mixing bowl that's microwave safe. You'll also need a roasting pan, an oven, and a microwave. Preheat the oven to 350F/180C. Step 2: Separate the 4 eggs. Put the yolks into the small bowl. Set aside for a minute. Step 3: Next, put 4 tablespoons of sugar into the mixing bowl. Step 4: Add 1 pint of heavy cream. Step 5: Stir gently with a whisk. You're not whipping this, just stirring. Next, put it into the microwave for 2 minutes to dissolve the sugar. Step 6: While that's going, whisk those yolks a bit. Just enough to break the yolks up and smooth it out some. Step 7: When your sugar-cream mix is done in the microwave, stir it a bit to make sure the sugar dissolves. Stir in the eggs and whisk it well. Add a dash of salt and a teaspoon of vanilla. Step 8: After it's well whisked, pour it into ramekins. Put the ramekins into a roasting pan. Step 9: Put the roasting pan with ramekins into the oven. Pour in enough hot water to come up halfway on the ramekins. It doesn't have to be boiling, just hot. I normally do it straight out of the faucet. Step 10: Bake @ 350F/180C for 40 minutes. They should still be jiggly when you pull them out. Don't worry about it. It will set up in the fridge, just like a cheesecake. Let them cool a bit and then pop them into the fridge. It's best to chill them overnight, but they're certainly edible after a few hours of chilling. Step 11: When you're ready to serve, get out a butane torch of some sort. I've got a nice one that came in a set with the ramekins. There are plenty of options. If all else fails, you can melt the sugar under the broiler. Step 12: Sprinkle on some sugar.(Upon one's preferance of plain, brown or vanilla) Recipe from: http://visualrecipes.com/recipe-details/recipe_id/344/Easy-Creme-Brulee/ And that pretty much wraps up my post for today. =) Pieces out XD

New Blog!! ( My first one too)

Ok, Hi everyone!!

As ya'll can see, this is a really noob blog, though I already have plans to make this blog really fantastic. Anyways, I won't be talking about my life and how it sucks (though it doesn't really) nor about teachers(yuk...) but this blog is dedicated to random stories I come up with while doing stuff and FOOD. I love food and who doesn't? Anyways, it's all about the food and ... the stories. Yeap. Oh, and I have no idea how blogger functions and so if there's anyone who could recommend me some of the cool widgets, please feel free to use Z chatbox. (Nor do I have the knowledge to stop you) =)

Pieces out XD