melonpan

hello.i dont quite understand "crisp and mochi-mochi"... does this mean "crisp yet chewy"? you can try adding some amount of mochiko to your jijimi ( <i>another</i> spelling? ) and/or jeon batter. this will make your food a bit chewier... id say for starters, you might just make the mochiko a tiny portion: if youre making batter with 1/2 cup of flour, add a tablespoon or two of mochiko. you can keep adding more if you really like the chewiness. <center>nira jijimi <img src="http://www.rawbw.com/~coconut/eg/04/041019buchu4.jpg"></center> <center>image of squash jeon <img src="http://www.rawbw.com/~coconut/eg/04/041108hobak6.jpg"></center> happy cooking~!

yes, do provide a recipe! i would like to try this!

morinaga sells their version of marie biscuits... <center><img src="http://www.rawbw.com/~coconut/eg/04/041123marie.jpg"></center> i used a box of them, broken up, to make a kind of cake/brownie/fudge (it defies categorization, actually) dessert featured in renees <a href="http://www.shiokadelicious.com/shiokadelicious/">shiokadelicious!</a> blog. the bruneian treat is called <a href="http://www.shiokadelicious.com/shiokadelicious/2004/11/selamat_hari_ra.html"> <i>kek batik</i></a>. <center>khong guan small maries (left), and morinaga maries (right) <img src="http://www.rawbw.com/~coconut/eg/04/041123marie2.jpg"></center> <center>the fudgy batter <img src="http://www.rawbw.com/~coconut/eg/04/041123marie3.jpg"></center> <center>adding in the broken maries <img src="http://www.rawbw.com/~coconut/eg/04/041123marie4.jpg"></center> <center>chilled and set kek batik, sliced open to show the maries <img src="http://www.rawbw.com/~coconut/eg/04/041123marie5.jpg"></center> the marie biscuits are really pretty tasty on their own right with coffee or tea.

more on botan vs bontan. i found some bontan ame at the local store. somehow i had never noticed it... <center></font><i>(click on image for closeup)</i></font> <a href="http://www.rawbw.com/~coconut/eg/04/041123bontanL.jpg"><img src="http://www.rawbw.com/~coconut/eg/04/041123bontan.jpg"></a></center> <center>botan to the left, bontan to the right. <img src="http://www.rawbw.com/~coconut/eg/04/041123bontanClose.jpg"></center> they taste similarly. i forgot how much each box cost, but i am sure that the better buy is the bontan ame. there is much more candy per box.

im eating them right now... this little cube is passionfruit and i dunno... it seems pretty intensely passionfruity to me. maybe it just seems more intense because they are so little?

goodness. i wonder why they dont also just leave them in a bed of miso for another year just so that the ovaries can make the rounds of major pickling styles... (i bet someone out there does exactly this!)

hell, thats easy. i like wasabi anything!

sorry that you probably ended up with a rash! i was lucky enough to have my mom tell me about the possibility of getting irritated by the fruit. i gathered eunhaeng with my worst clothes with a double layer of plastic heavyweight garbage bags (since they are also quite liquidy) and a pair of heavy duty rubber gloves. i rinsed off the juicy stinky fruit in the sink. my mom bagged a LOT of these guys and she put her nuts in the washing machine (sans detergent!). the fruit inside were plump, cooked up into a bright jade green and delicious. that is my memory of them, and not of these pitiful, dried up, moldy, hard three dozen-odd pebbles that i shelled this year. even without the nuts, though, the trees are certainly gorgeous in autumn. they dont seem to be as popular here in socal. i have looked for trees around me. saw some, but they were usually fruitless.

my husband really likes these intensely flavored cubyrops. <center><img src="http://www.rawbw.com/~coconut/eg/04/041118cubyrop.jpg"></center>

i was hoping for some rants too! if christmas cakes are generally strawberry topped sponge cakes, they seem pretty innocuous. what is there to rant about? i am honestly clueless. are christmas cakes controversial, deserving of rants? <center><img src="http://forums.egullet.org/uploads/1100650041/gallery_16375_5_1100736128.jpg"></center> cute, extremely cheerful bday cakes~! a q though: those pink sticks... are those pocky?

i feel like a little kid when i get a bag and eat them, but theyre pretty good. why should kids get to have all the fun? <i>hoshi tabeyo!</i> (lets eat stars!) <center><img src="http://www.rawbw.com/~coconut/eg/04/041116hoshi.jpg"> <img src="http://www.rawbw.com/~coconut/eg/04/041116hoshi2.jpg"></center>

some days i just get knocked down flat with all the assumptions i make! k.o.!

eeeeeeeh? not may-july? wows!

i dont understand how strawberries are so heavily associated with these christmas cakes in a land where seasonality is stressed. maybe japanese people just accept this without questioning because they think xmas cakes are a foreign tradition? the cakes should be topped with oranges and yuzu!

hi, we have been talking about satsuma mikan in <a href="http://forums.egullet.org/index.php?showtopic=55637">another thread</a> and we have seen there that you can grill them. i just dont understand why you wrote "since the peels don't seem to lend themselves to marmalade (just can't see it)"... i have made a mandarin jam. when i cooked the jam, i added the peel (although i did not slice them into strips) to encourage the jam to gel. the peel cooked down to a very nice translucent state and they tasted like any other peel in other marmalades and you might even say that they cook down faster because the peel is so thin. <center><img src="http://www.rawbw.com/~coconut/eg/04/041116gyulJam2.jpg"></center>

made a gyul jam today... used up 8 gyul and 2 lemons from the fridge... made the set very firm and ended up with almost 200 ml. not really close to grilling, but they are still cooked! <center><img src="http://www.rawbw.com/~coconut/eg/04/041116gyulJam3.jpg"></center> can you do ishiyaki mikan? hehe... seriously, though, the following two photos from the link hiroyuki provided look delicious! thank you for the link! <center><a href="http://weekend.nikkei.co.jp/kiko/image/0118yakim1.jpg">yakimikan photo 1</a> <a href="http://weekend.nikkei.co.jp/kiko/image/0111yakim1.jpg">yakimikan photo 2</a></center>

always always something new to learn!

its the middle of gyul season and last night we received a box of these. and we bought two boxes before we received the other one. they are coming out of our ears... but were not really complaining. who doesnt like gyul? i personally wouldnt trust a man who doesnt like them.... <center><img src="http://www.rawbw.com/~coconut/eg/04/041116gyul.jpg"></center> <center><img src="http://www.rawbw.com/~coconut/eg/04/041116gyul2.jpg"></center> these were perfect! sometimes they have an off taste... these were perfectly sweet with just a little bit of tartness... stuck them in the fridge for a chilled treat... i love wintertime.

this popped out at me.we always take the raw garlic (doesnt matter if its sliced or left whole) and stick it on the grill. if the slats are too wide, yes, we do lose a few cloves, but it works. this tin business sounds like a way to grill it without losing any. but it wont get those garlic cloves charred... anyway, never seen these tins. can you describe their shape? like a tuna can? like a soup can? and is there oil or something inside? thanks!

i added the water after and while i was doing it wondered about it for the same reason you bring up, but you know, carrots and mushrooms have a lot of water in them anyway. the rice turned out fine, not overly firm or anything.

(if katie is reading) can anyone provide a tried and true recipe for this? thanks!

i basically didnt really want to wait around to make my first batch and so i made this today with a pack of bunashimeji. followed the recipe exactly. the smell coming out of the rice cooker was positively wonderful. you know how the smell of rice cooking can be so, so, so good? it was just like that, but with a new twist. i think it was the addition of the soy sauce, mostly. amazing aroma.it was delicious. my husband loves it too. :D

huh. total spending for niku in kanto was 41985 yen and 63528 in kansai.do people eat less vegetables (or more meat) in kansai? or maybe chicken and fish is eaten more in kanto? 20000+ yen difference in meat spending is a lot...

i can answer that! its an alcoholic drink made from rice. it is clear looking, like water, like sake is, but it is not sake. its much cheaper than sake. koreans have their own version called soju... my husband says that its boiled, distilled makkoli (and makkoli is a kind of a rough, unfiltered form of sake). a lot of the ones that koreans mass produce are not even made from rice anymore. just from a pure chemical process. and it is sometimes sweetened slightly with saccahrine. it can be cheap nasty stuff. but it is exceedingly popular because it is cheap and easy to get drunk on (only need half a bottle). i shouldnt really speak for shouchu like this, but i am guessing that the stuff is very similar to soju.