itch22
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Posts posted by itch22
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Is Baba Ghanouj western enough?
I was looking at that here: www.gourmed.gr. They have a lot of mediterranean recipes. However, I don't know how well they'll work along side Czech food, unless I opt to offer dips/spreads from "around the world".
EDITED to add quote.
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What about Bagna Cauda?
Looks good, though I may not want to share! Were those red potatoes I saw? If so where they steamed? They looked to be in such "good condition" one would think they were raw.
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Of all things, "veggies and dip" was requested of me as part of a baby shower menu. How can this be spiced up? I was thinking some custom mayos for dipping. Maybe an eggplant spread? I know there are a few Thai recipes that feature pureed eggplant but I need something more western. (The major menu feature are Czech sandwhich/bread/cracker spreads.)
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It is served at the Sapporo Beer Garden/Brewery/Museum. This is, apparently, a picture of it.
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Well if it happened to Anthony Bourdain (in "A Cook's Tour") then I suppose it could happen to anyone.
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I found the following in some college student's weblog.
"The beer garden offers Viking Ghengis Khan and beer (Sapporo, of course). Ghengis Kahn is a platter of raw lamb slices and vegetables which you cook to your liking on a cast iron hot plate called a nabe. There a clear sauce to dip the meat into. It's quite delicious and the more beer you swill the better the food is."
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So it does. That'll teach me for trying to learn how to cook and do my job at the same time.
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Your're right. In my experience I find that ginger is usually grated and then juiced, the flesh being discarded afterwards. With some exceptions, or course.
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Not exactly, but it does sound good! Or maybe it was. Azuki beans are cooked with sugar to make an but here the mung beans are just soaked, steamed, and then mashed. Perhaps mung beans don't call for sugar. I'll try it and if I think it needs sugar I'll add some next time.
Did anyone ever tell you that you are a Japanese Foodie search-engine machine? You could charge a fee for all the advice you give on Japanese food.
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Thanks! I haven't had much luck either in finding a recipe. It is only mentioned in one of my Japanese cook books but offers no hint of its ingredients.
I did find a Japanese BBQ recipe for lamb with the following ingredients but the web site seems sketchy, especially the use of sherry and not sake!
2 lb Lean boneless lamb
1/4 c Soy sauce
1 tb Honey
2 tb Vinegar
2 tb Sherry
2 ea Garlic cloves
1/4 ts Ground ginger
1 1/2 c Bouillon
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In addition to an, there is another paste used in pan made with the green mung bean. When making this paste, just use it as one would make an or is there a different ratio of bean to sugar? Or even other ingredients?
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There are stories of families handing down vats of miso from generation to generation....
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Are you sure it is miso? Miso has never gone "bad" for me. As for your question, no miso is an "everyday miso", unless you have a paticular food every day. Aka (red) miso and shiro (white) miso are the ones that get most play in my kitchen - from miso soup to pickling cucumber.
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I can't speak for Vietnamese culture, but in Japan you hold the bowl with your left hand and eat the noodles with chop sticks in your right hand. You are to slurp your noodles, in sync with the others at the table, and then sip the broth from the bowl as if it were a cup of tea. I apply this method (minus the slurping
) at home and in a local favourite Vietnamese restraunt and no one seems to care.What I am more interested in though, is whether or not anyone has any great recipes for a pho broth? I have a poor, "Americanized" one that tastes terrible compared to what Vietnamese restraunts offer.
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Anyone have any good recipes for Mochi cakes? I make Ohagi but I'd like to try the tiny baked cakes stuffed with an.
I'd also like to try to make An Pan, or at least I believe it is called that. A loaf of soft bread stuffed with an.
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You mean you are not spit-roasting it whole?
I've never spit roasted a whole animal before, and to be honest, I am worried I could screw it up and leave a very large and angry crowd hungry. It's kind of a risk to get ones feet wet. I did read the tutorial about spit roasting a pig. I suppose a lamb, being smaller, might be a bit easier?
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I will be buying a whole lamb, approx. 70 to 150 days old, from a local organic farm. This is for an Easter feast! I am interested in anyone's ideas for cooking? So far my plan, albeit basic, includes BBQing two legs, cutting the other two legs into chops to braise, and roastin the saddle.
Any other ideas, or thoughts? What else can I do some of the other parts of the lamb?
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Anyone make this or know a good recipe for this Hokkaido lamb barbecue speciality?
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Where I live, there is only one ethnic grocer and it is primarily Filipino. The owner has order several items for me, but when it comes down to brands it is trial and error. When he orders a case of Kikkoman Miran, not a bottle but a case because I am the ONLY person in my town that uses it, it is a bit of an investment. I buy Kikkoman because it is all I know for mirin.
I just think that if I buy by the case I might as well do some research on brand names. For doing any food related research, like any smart person, I start here in the eGullet.
If anyone knows of "authentic" brands available here in Canada or the US please let me know. Any "Imported by" info off the label would be awesome, that way finding a distributor is easier. And for the suggested products already, thanks I'll check them out.
Veggies and Dip
in Cooking
Posted · Edited by itch22 (log)
I myself love the Knorr spinach dip. My friend's mom made it so well that my friend asked for it every year as a birthday gift. She even servered in a hollowed out loaf of pumpernickle bread.
However, I am being paid for this venture and I was thinking of making something a little special. Something they may not have had before.