Hi and welcome to Foodrepublik! I no longer update this blog, but I hope you enjoy the recipes that are here!
|
|
||||
Powered By   |
AboutHi and welcome to Foodrepublik! I no longer update this blog, but I hope you enjoy the recipes that are here! 18 comments to AboutLeave a Reply |
|||
|
Copyright © 2024 Food Republik - All Rights Reserved Powered by WordPress & Atahualpa |
||||
Hello Camilla,
I’m dying to make your upsidedown plum cake, but would like to know the approx. weight of your Chinese block of butter. I live in Aust. with grams, but can convert oz.
Regards, Diane
hi Diane. I think the blocks we get are about 227g. I believe that the amount of butter called for in that recipe is about 1/4 cup (1 US stick of butter = 1/2 cup). Hope that helps!
Thanks Camilla,
It certainly does. I’ll let you know how it turns out, but I’m sure it will be delicious, even with my cooking!
All the best, Diane
Hi Camilla,
I just found your blog from tastespotting and I love your angle. I travel with my “day job” around Asia and am always finding inspiration, like you, in my travels. Your food looks gorgeous and I am excited to read more of your blog and try some of these recipes. Great blog.
Your blog is really nice, pictures are so cool.
Just a question, do you really cook all from only a single induction hot plate??
It is surreal! Would you have picture link of your kitchen work plan?
I really do. It’s not as difficult as it seems. But actually we’re in the process of moving back to the States, so I don’t have a pic handy right now. Maybe I’ll post one on Flickr later!
you mean you saw the foodcourt FOOD REPUBLIC and got the idea from there….right?
Um, no. We did see the food court later and realize we had picked (almost) the same name, but we were not inspired by it. I would never deliberately copy a name.
Hey Cam
Your recipes and photos never fail to make me really really hungry. Hope all is well. God bless.
Hey Chris and Camilla,
How are you guys doing?? It’s me, Ed from Xiamen!
Great website you got here, very informative and it’s great you two found a way to mix the things you like together!
Hi Ed, great to hear from you! what have you been up to? Are you still in Xiamen?
Yeah, still in Xiamen.. the 2nd semester is almost over. Some of the teachers will be leaving soon, including Merryl. Please do say hi to Chris for me. I also want to share some of the photos I took with you guys though most of them are car related stuff. Haha..
http://ecwrides.com/node/239 (sorry for the plug).
Hope you guys are doing great back there.
Just found out about your blog when I was googling “how to sell food photos”. I’m glad to find another Canadian fellow here
I found you through pinterest because of a cranberry lemon recipe (which I can’t use because dairy hates me and I have found no substitute for pudding). But I love your pics and loved that our names are the same but even better-I married a Chris too!
*oops i meant yogurt
Greetings,
We would like to require a possible use of an image found on your website. To be more specific, it is one of a pear falling in order to show difference between shutter speed values. We are the largest photo community in Europe and are currently workig on building an English datadase of technicalities in photography.
Please let us know it this would be possible,
Karin Kunzo
This is the most amazing recipe… thanks for making something complicated super easy. I hope you dont mind but I am including it in a personal digital recipe book that I share with friends, but I have given you credit and linked to this original page as part of the credit.
Hey what a great find! I live in China (been 8 years now, whew!) and am totally stoked to find your site. I totally have a similar kitchen layout and I can’t tell you how long I’ve been searching for a cooking blog that could accomodate the cooking of western foods here. I’m starting with the pizza, thanks again!
p.s. i’m totally eating shao kao right now