confusing flour codes...

if your recipe calls for a certain type of flour, say italian "doppio zero" or french flour 55, have no fret.

the below table taken from wikipedia shows the equivalent that you need.

have used doppio zero before when making pizza - as "italian" and as "authentic" as a pizza dough could be. have bought this flour before (around rm5.50-5m8 per kg) from hock choon before.

so don't worry about these pesky codes. you could buy the equivalent just as easily.

but of course, the purist in you can't accept this!

saveourseafood.my

saveourseafood.my is a collaboration between wwf malaysia and malaysia nature society to educate us about the precarious nature of our seafood. they issued a guide as to what species to avoid in order to avoid over-fishing.

there's a whole list there you can check out here. http://www.saveourseafood.my/sustainableSeafood/sustainableSeafoodSpecies.html

i think the malay version of the guide is more useful here.

so this coming chinese new year, try to avoid pomfret, shark's fin... yeah right, like this is going to happen.