90 Shades Of Toast

 

Popping Corn Kernels

Here are snippets of some pretty remarkable stuff – which otherwise would have been missed if not for super-slow-motion video cameras.

Credit: ForGIFs

A related video by The Slow Mo Guys:

The Maillard Reaction – An Infographic

 

The full article on this chemical reaction that contributes to our food’s additional depths of flavour (think of that lovely seared outer crust on your steak) can be found here. Also available from the folks at Compound Interest are more food-chemistry infographics. Definitely bookmarking that site!

The Famous “Rooster Sauce”

The gastronomically-inclined in North America rave about this must-have “legendary” condiment in an almost cult-like fashion. I’ve seen it in cookbooks and on numerous cooking shows. But I’ve only had it once before (it tastes like the garlic chilli sauce from Singapore’s chain of McDonald’s (which, some say, is actually Sinsin Garlic Chilli Sauce), sans the pungent kick of garlic) on a burger I put together in the not-so-distant past. I find it to be quite OK; but nothing to go crazy over (and I soon hear a unison of mortified gasps in the distance along with cries for punishment to be meted out against an alleged offence of “hot sauce heresy”).

So, as the army of die-hard Sriracha aficionados assemble to propose stronger plans for a baptisim-by-hot-sauce ritual (of which will soon be bestowed – most likely by brute force – upon yours truly), I shall leave you with this short video by the folks from Hypebeast (they do food too?!) about the humble beginnings of a now well-established and revered American food icon.

(There’s even a documentary about this much-celebrated hot sauce!)

S(Infographics) – Pratalogy

Sinfograph-Pratalogy

S(Infographics) – Pratalogy by the folks at Blue Pill Red Pill

Some call it prata. Others say roti prata. Malaysians know it as roti canai. For those who aren’t familiar with this crispy, flaky, and buttery flatbread derived from India; think of it as the lovechild of a tortilla and croissant.

I tend to swear by the classic kosong (plain) or telur (egg); while the adventurous ones know no limits as to what they like to have concealed (be it sweet or savoury, or even both) within the folds of the pan-fried concoction – as depicted above.

Whatever your fancy, this unpretentious and humble crispy-on-the-outside-yet-oh-so-fluffy-on-the-inside goodness is a common sight on Singaporean as well as Malaysian plates. Traditionally a breakfast staple, it is now widely consumed at almost any time of the day – including supper (especially for those who’ve had one too many nightcaps).

No prizes for guessing what I’ll be having for breakfast tomorrow…

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