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EdS

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  1. EdS

    Japanese knives ZDP189

    The reference is to kabocha, otherwise known as Japanese pumpkin or Japanese squash. It's a common Japanese ingredient.
  2. I'd suggest using saikyo miso if you weren't already as it's less salty. It's what I use and I marinate two or even three days without excess saltiness.
  3. Mongolia. Seriously. Escape From Mongolia., Far Far Far East Travelog
  4. I think amakara explains why the Japanese put sweet corn on pizza, ketchup on eggs, and mirin and sugar in their meat-and-potato stew.
  5. Well, this thread forced me into an early dinner and I can confirm everything Kristin says.
  6. My book didn't mention anything about ofukuro no aji but I can see how opinionated someone could be about a simple dish like this that one might have eaten since childhood. Growing up with a mother from Hawaii meant being served many dishes that were sort of Japanese but not quite. The closest thing to nigu jaga was a hamburger and potato stew with soy sauce and sugar. She managed to burn it most of the time. I have no plans to duplicate my mom's "niku jaga". I've been using waxy potatoes so they don't break up. Is this one of those things people argue about?
  7. I hadn't made niku jaga in ages but got the craving last week and made it three times. I think I had some catching up to do. I made it twice with beef and then tried it for the first time with pork. I have to say I like them both. One of my cookbooks has this to say about niku jaga: One of the most popular Japanese dishes. The taste of this home cooking is especially relished by men. I relish niku jaga.
  8. EdS

    Rice Cookers

    I have that Sanyo. I use it almost every day. I've had it about a year and a half and I do not have a single complaint. It's reliable and delivers. The non-stick coating on the thick bowl is still like new. I think Sanyo got this one right. I'm a former Zojirushi owner.
  9. Thanks, everyone. I have both a Chan Chi Kee 1102 (230mm x 120mm) like Andy's and a 1301 (240mm x 100mm). They are of carbon steel, take a nice edge, and work very well, keeping an edge better than say a Wusthof, IMHO. They aren't like some of the real low quality cleavers I've played with before. Experiencing the CCK's made me curious about whether China produced other cleavers like it. I also have one of those high-end cleavers from that Japanese site. The steel is in a different league (harder, better edge retention) but of course the price is a lot more too so it's not fair to compare them. The CCK's do hold their own and impress me for price/value. I'm going to seek out some of the other ones that have been mentioned.
  10. The Chinese and Japanese have left their mark on Peruvian cuisine. I know the Chinese arrived in the 1800's. The Asian influence isn't just some modern thing but a real part of the cuisine. I know that lomo saltado seemed to pop up at every restaurant I visited. I rather lked it and would order it again and again. It then hit me that I was eating a stir-fry with soy sauce but also other popular local ingredients like potatoes of which there are seemingly hundreds of varieties there. There are chifas, Chinese restaurants, but the Chinese influence appears in the mainstream as well. There's Peruvian soy sauce at my local Latin market.
  11. The highest quality Chinese-made cleavers that I have been able to find here in the U.S. are made by Chan Chi Kee of Hong Kong. Are there any other kitchen knives made in China at this quality level or higher?
  12. EdS

    Uses for a cleaver

    You pretty much keep the tip in one place and chop radially around that axis, back and forth.
  13. EdS

    Stinky food

    The way I deal with approaching new stinky foods is to do the opposite of what I do with say wine and avoid taking in their scent first. Once the taste registers on my tastebuds, the smell seems to be less, if any, of a problem. There are some cheeses that I wouldn't want to go around sniffing but once I get a bite into my mouth, I love them.
  14. EdS

    Mandolines – which one?

    I like the Benriner. I have the regular size but if I had to do it over again, I would buy the wider Super Benriner. The regular one is too narrow to slice a full-sized round onion, for example. The handy Benriners are found in professional kitchens and are often preferred over the more complex European mandolines though the latter can do some things the Benriner cannot. I've never cut myself in the kitchen but the closest I've come to doing serious damage is with a mandoline. Be careful.
  15. EdS

    Chefs with Rubber Gloves

    More often than not, when I see someone wearing gloves at a place like a sandwich shop there's no correlation between them being used to handle the food, the money, or both. I try not to think about it.
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