{"id":2003,"date":"2013-07-18T09:45:09","date_gmt":"2013-07-18T13:45:09","guid":{"rendered":"http:\/\/oook.info\/blog\/?p=2003"},"modified":"2014-03-06T09:56:41","modified_gmt":"2014-03-06T14:56:41","slug":"salivation","status":"publish","type":"post","link":"https:\/\/oook.info\/blog\/?p=2003","title":{"rendered":"Salivation"},"content":{"rendered":"<p>Robyn Eckhardt&#8217;s <a href=\"http:\/\/eatingasia.typepad.com\/eatingasia\/2013\/07\/best-nyonya-food-on-penang.html\">EatingAsia<\/a> is such a delight, and this passage kicks it up a whole nother notch, capturing my Philosophy of Cooking all too well:<\/p>\n<blockquote><p>Madame Khaw&#8217;s Nyonya delights are transcendent. She cooks with an assured hand, often pushing  the edge of the envelope by upping the quantities of strong-flavored ingredients in an already strong-flavored dish. <b>This is how I cook too<\/b>, like an addict feeding an addiction: just a few more chilies, another teaspoon of each dried spice, fresh herbs by the handful instead of the quarter cupful and 5 different types of fresh herb when a recipe calls for 2 or 3. <b>I love strong, really strong flavors, and foods that leave me searching for descriptives<\/b>. <\/p><\/blockquote>\n<p>And don&#8217;t get me started on the magnificence of Dave Hagerman&#8217;s photographs&#8230; Looking forward to meeting them in a few weeks <a href=\"http:\/\/eatingasia.typepad.com\/eatingasia\/2013\/03\/food-and-photography-workshop-sapanca-turkey-istanbul.html\">in Turkey<\/a>!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Robyn Eckhardt&#8217;s EatingAsia is such a delight, and this passage kicks it up a whole nother notch, capturing my Philosophy of Cooking all too well: Madame Khaw&#8217;s Nyonya delights are transcendent. She cooks with an assured hand, often pushing the edge of the envelope by upping the quantities of strong-flavored ingredients in an already strong-flavored [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[30],"tags":[],"class_list":["post-2003","post","type-post","status-publish","format-standard","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/oook.info\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2003","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/oook.info\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/oook.info\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/oook.info\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/oook.info\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2003"}],"version-history":[{"count":2,"href":"https:\/\/oook.info\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2003\/revisions"}],"predecessor-version":[{"id":2005,"href":"https:\/\/oook.info\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2003\/revisions\/2005"}],"wp:attachment":[{"href":"https:\/\/oook.info\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2003"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/oook.info\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2003"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/oook.info\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2003"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}