u/foldinthecheeseee

It was said that CMM was supposed to play out what Logan was supposed to be

Haha i havent seen one tree hill, but was it worth it for CMM to leave GG for OTH? Haha

I dont know if what I'm saying makes sense because I'm well aware these men are good-looking, have gorgeous face cards, and beautiful eyes. But I’ve seen plenty of gorgeous C-drama men who still feel a little dead behind the eyes or just aren’t that captivating on screen.

Sometimes I genuinely don’t know if it’s skill, natural beauty, or a combination of both, but there are some actors who just have something about their eyes. The way they look at someone, the intensity, the softness, the gaze… it’s so mesmerizing and captivating that it actually makes you feel something.

These actors are obviously attractive but what really draws you in isn’t necessarily their overall looks but their eyes/gaze.

So whose eyes draw you in whenever they’re on screen? Whether they genuinely mesmerize you or they just have that inexplicable effect where you can’t stop looking it doesn’t matter if its because of beauty or skill [Male edition 👀]

Haha i had a discussion with my friends that day on this - im 35 this year turning 36 in a couple of days time.

1. Is there a min age requirement to “qualify” for longevity buns? Like can i start to celebrate with these instead of cake? Haha
2. Is it 1 bun per year of your age?
3. Any fun facts about deez buns?
4. Where can one find the best longevity buns in sg?

Thanks haha it was quite a funny discussion and wanted to see if theres any experts here to answer us!

Haha can we have subs or proper discussions for Tell You First episodes?

The lastest one on Bearings and Nick Leeson is soo well discussed! As a finance degree student in the early 2010s, this case was the first chapter in finance/ accounting 101 and i have never really heard it discuss irl before until now. I can hear the excitement coming from the inner finance bro in Terence haha

Super well discussed, very interesting, exciting case! Haha wish to see discussions on this topic!! Especially from folks who were working in finance industry back in the 90s - im sure this case caused ripples every corner in the finance industry back then!

I wonder if yahlahbut can score an interview with him?!

$12.80 for this - i had this for the first time 6 months ago and have been craving for it! Finally have the opp to have it today and its so good! Lol. Its pricey for cai fan but its nice lol

I love Melora Hardin so much and this is my first proper watch through of Friends and so happy to see her here!!

Super addictive!

My sourdough loaf turned out pretty dense so i made garlic bread to go with my coq au vin!

With the sourdough slices, i sliced them as i normally do.
My sourdough recipe here

Garlic spread:
- melted butter
- chopped garlic
- pinch of sugar
- pinch of salt
- dried parsley

Spread it on the slices - popped into the oven at 235 degs for 10 mins

Made my own version of coq au vin - i said my version because its not authentic haha. I made it in a rice cooker and i cheated by using soya sauce and oyster sauce to amp up the depth of the flavour. I added a bottle of chicken essence as well! Also i love the sauce so much i didnt thicken it like they usually do.

Also homemade garlic sourdough slice to go with the sauce

Just a brief recipe as alot were going by the flow.

Ingredients:
- 4 wedges of garlic
- 2 white onions
- 4 med sized carrots
- a box of white button mushroom
- a couple of chicken pieces (i used thighs, drumsticks)
- a bottle of red wine (mine was 750ml)
- a lil bit of olive oil

To add to the sauce:
- dried thyme, rosemary, parsley
- a bottle of chicken essence
- a couple of teaspoons of soya sauce and oyster sauce
- gravy capsules

Steps:

1. I turned on the rice cooker on “soup” mode
2. Poured some olive oil and sear my garlic whole
3. Place chickens skin side down - close cover and let it sear for about 5 mins
4. Throw in sliced onions, carrots - stir it and close cover and let it sear for 5 mins also
5. Poured in the chicken essence to deglaze and then threw in the red wine

. Add in the rest of the seasoning (please test and tweak to your preference)

1. Close cover and let it simmer for about 1.5 hours
2. Turn on “keep warm” mode for around 3 more hours after that

My gojujang was expiring and decided to clear it by mixing some milk into my gojujang to create a creamy gojujang sauce, mixed with some spaghetti, airfried spam cubes. Threw in some bak choy to also clear my fridge, topped with an egg

A perfect way to clear my fridge for end of the week

Tooo cool! I followed birdhandtoys.asia after it was mentioned as a one shiok thing by either of the guys (haresh iirc) and he created figurines of the guys!! And i saw the post while listening to ylb! Haha too coool!!

Link here

Sauce is peanut butter, soy sauce, sugar, vinegar and chili oil

And it’s the first time finishing the skins and the meat in the same seating (albeit some uneven sized wantons)

Cooking half of it and refrigerating the other half for meals over this week!

Gonna make myself some nice peanut sauce chilli wanton later!

Haha unhealthy but sinful use of sourdough starter

Sourdough Brown Butter Chocolate Chip Cookies
Makes: about 25 cookies
Cookie size: ~70g each
Chill time: 4–24 hours
Bake: 180°C conventional / 160°C fan
Bake time: 16–18 minutes
Ingredients
225g unsalted butter, diced
220g caster sugar
220g light brown sugar
380g plain flour
1 tsp baking powder
1 tsp baking soda
1 tsp flaked sea salt
3 large egg yolks
240g sourdough starter discard, 100% hydration
1 tsp vanilla extract
500g dark chocolate, roughly chopped
Extra flaked sea salt, for topping
Chocolate: Around 65–75% dark chocolate gives a good balance of sweetness. Chopped chocolate bars or chocolate wafers/discs work particularly well.
Method
1. Brown the butter.
Put the 225g butter in a saucepan over medium-high heat. Let it melt and bubble. As the water evaporates, the bubbling will quieten and the butter will begin to foam.
Continue cooking until you see brown flecks and it smells nutty. Immediately remove from the heat and pour into a large mixing bowl.
You should have approximately 185g browned butter remaining.
2. Add the sugars.
Add the caster sugar and brown sugar to the warm browned butter and whisk together.
Leave for approximately 30 minutes, until the mixture has cooled to room temperature.
3. Prepare the dry ingredients.
In a separate bowl, whisk together:
380g plain flour + 1 tsp baking powder + 1 tsp baking soda + 1 tsp flaked sea salt.
Set aside.
4. Whip the butter and sugar.
Using an electric mixer with the whisk attachment, beat the cooled butter-sugar mixture for 2–3 minutes until well combined.
5. Add the egg yolks.
Add all 3 egg yolks and whisk on medium-high for another 2–3 minutes.
The mixture may look greasy or slightly separated at this point — that’s okay.
6. Add the sourdough discard.
Add the 240g sourdough discard and 1 tsp vanilla.
Mix for a few minutes until everything becomes smooth, thick and cohesive, almost like a thick cake batter.
7. Add the flour.
Add the dry ingredients and mix on low speed only until a dough forms. Avoid overmixing.
8. Add the chocolate.
Fold or briefly mix in the 500g chopped chocolate until evenly distributed.
9. Chill the dough.
Press cling film directly against the surface of the dough and refrigerate for at least 4 hours.
For best results, chill for 4–24 hours.
Baking
Preheat your oven to:
180°C conventional / 160°C fan
Line baking trays with parchment paper.
Portion the chilled dough into approximately 70g balls. Place about 6 cookies per tray, leaving plenty of room between them because they will spread.
Sprinkle each cookie with a little flaked sea salt.
Bake for 16–18 minutes, until the edges are lightly browned. The centres can still look slightly soft.
If the cookies come out too puffy, give the baking tray a firm tap on the counter immediately after removing it from the oven. This helps them flatten and gives that lovely crinkly cookie texture.
Leave them on the baking tray for 10 minutes, then transfer to a wire rack to cool completely.
Storage
Keep baked cookies in an airtight container for 4–5 days.
You can also portion the dough into 70g balls and freeze them for up to 1 month. Bake directly from frozen, adding approximately 1–2 minutes to the normal baking time.
Tiny important note: because this recipe uses brown butter, don’t panic when 225g of butter turns into only ~185g. That’s intentional — you’re cooking off the water, which concentrates all that gorgeous buttery flavour. 🍪🤤