While my third attempt at macadamia nut cream pie chills in the refrigerator, I thought I’d share a few pictures of other things I’ve recently cooked.

In Hong Kong, my host Dr. Chris prepared a sesame seed encrusted salmon served on top of cold soba noodles for his dinner party.  The next day I asked if he would send the recipe to me and he hasn’t yet got around to it.  However, since I was his sous chef, I was able to recreate the dish pretty closely.  The secret is that the skin side of the salmon is given an egg white and soy sauce wash so the seeds adhere and form a nice crisp crust.  You can see the original here.

I also did some baking.  Leftover white bread, which Tawn had bought while I was in Hong Kong and subsequently forgotten in the refrigerator, was reconstituted as a bread and raisin pudding.  Could have used some more egg, but was still quite tasty.  A loaf of half-rye bread is in the back, along with a few dozen oatmeal raisin cookies.  I brought those along for a dinner with friends at Soul Food Mahanakorn (since they haven’t much on their dessert menu) and then gave the remainder of them to the restaurant staff.  Good way to make friends!

Have a nice Saturday.  I’ll let you know how the pie turns out.