ad astra per alia porci

Carlsberg beer
September 27, 2008, 8:36 am
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Light but not tasteless. Too unexotic for me. I prefer something more bitter. The lack of gas is good though.


September 27, 2008, 8:31 am
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My first reaction was “whoa”. It is thick, dark, very dense and fibrey, almost like a soft biscuit. The flavour is amazingly thick with a lingering taste of beetroot syrupt. The wiki entry said it is usually eaten with rich stuff like caviar and smoked salmon. Sadly I had to have it plain.

simple pork chops
September 20, 2008, 8:47 am
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This turned out very well. Simple, unpretentious, and most importantly, delicious. The trick is in timing: the meat must be cooked just nice without overcooking. The meat is the mainstay of the dish, so it must be done properly. Personally my mantra is to cook less when in doubt. After all meat can be eaten rare. Serve with English mustard sauce and a glass of wine. Remember to remove the unsightly garlic before serving.

Simple pork chops


Pork chops

Cracked black pepper



Garlic, crushed


Olive oil


1) Heat pan, medium-high heat with olive oil.

2) Sprinkle and rub salt and pepper onto both sides of chops.

3) When oil is heated, lower heat to medium and place chops on pan together with garlic and rosemary.

4) After one minute, add butter and melt. Use spoon to repeatedly pour butter with garlic and rosemary over chops.

5) Check chops – meat is cooked when it can be pierced with a fork with some resistance but not tough.

6) Turn heat to high, sear chops to golden brown on both sides.

7) Serve.

steamed mussels in white wine and butter
September 20, 2008, 8:31 am
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Saw NZ mussels sold at Fairprice, so I bought it. A simple dish, I just hoped that I added more butter to create a creamier sauce. I did everything through feel, so no exact measurements.



Mussels / White wine / Shallots / Butter / Garlic / Parsley / Cracked black pepper


1) Melt butter and add shallots and garlic in pot. Saute.

2) Add mussels, drown in white wine.

3) Cover for 5 minutes.

4) Garnish with pepper and parsley. Serve, preferably with crusty bread.

Wolf Blass Unwooded Chardonnay 2005
September 20, 2008, 8:25 am
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Thin and adolescent. A zappy drink with no pretensions of being something deeper. I used it for cooking mussels too. All in all an average drink.

everest dreams of death and glory
September 16, 2008, 12:03 am
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I am beginning to become a fan of Jon Krakauer, a writer whom I think writes really well about the lives of people living on the edge of experience, rejecting the tragedy of a bland existence. Straight after finishing Into the Wild (the review of which I am yet to write, regrettably. I am trying to find a slot of time when I can write a really thorough review of it) I reserved Krakauer’s chronicle of the doomed 1996 Everest expedition, Into Thin Air.

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Archipelago Explorer
September 13, 2008, 9:03 am
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This is bought from DFS after my return from Vietnam. Exclusively bottled for DFS, apparently, and I don’t see this sold on the shelves of supermarkets.

The colour is appetising; a golden hue with minimum gas and froth. Purportedly infused with Asian spices like Indian coriander and Chinese Ba Jiao and lemon zest, I am sadly unable to discern their individual tastes. Still, the beer remains highly drinkable, smooth and has light body. Not too bitter and not too bland, but not to the point of having no character. A fun drink in the late afternoon lull. Which actually doesn’t help things because the alcohol makes me drowsier in the heat.