Akiko
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Posts posted by Akiko
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Not quite on topic but almost so - One Aldwych here in London makes a cocktail called Hello Kitty. Its made with Vanilla vodka and strawberry puree with a bit of black raspberry liqueur. I had to have it just for the name.
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Sorry I haven't replied to this sooner. To be honest, it completely slipped my mind that I'd posted it
This is the recipe.
Hope it's not too late!
Sackville, I tried it, this is lovely. There are probably a million versions on this you could do -
stir fry in yuzu pepper paste for a different Japanese take.
stir fry in ground fennel, cardamom, cinnamon, cumin for an indian version
stir fry in mexican oregano, bit of mexican chocolate powder and some ancho chili powder for a mexican version.
you get the idea! -
This is a new one for me. Can anyone point me to a recipe? Or is it just as simple as boil, salt, squeeze over some lime? Shelled or still in the pods?
Thats exactly what I do. Shio momi, boil, resalt and squeeze lime on. Still in the pods for me.
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Sackville that does look great:
I came home and made this recipe (new for me) for roasted edamame with chilli, cumin, basil, olive oil and other spicesWhat did you do? Shell, toss with ingredients, and then roast in the oven? At what temp and how long may I ask?
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Every twice a week on Wednesday(or Tuesday, I might be wrong), a knife sharpener comes to Divertimenti, Marylebone. You have to drop it the day before and they will return it to you the next day. He comes quite early.
I had no idea, I might have to try that. I would trust a place like Divertimenti... and no, I'm not sure I'd trust my local butcher even though they have amazing meat and their knives always do an amazing job cutting... what they are cutting with are a far cry from Globals.
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The quick mango pickle:
peel mangoes
grate mango..to the seed
heat oil+add black mustard seeds until they splutter
asafoetida+red chilli powder+salt to season
add the grated mangoes
the finer it is grated, the quicker it cooks.
I took about 5 minutes. My instructions ask me to use a little extra oil as it will keep the pickle(more like a relish, actually)longer.
I didn't realize you cook the mango for mango pickle! I'm loving this thread. I love mangos, pickles, and this type of condiment.
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If I were smart, I wouldn't show a photo. My husband even suggested I make a Popeye's run and take a picture of theirs and try to pass it off as mine. Anyway, here's a picture of some chicken tenders, which were soaked in buttermilk for a couple of hours, dredged in flour, then set out to dry while I fried chicken thighs in a combination of Crisco and bacon fat. The thighs had been marinated in hot sauce, but I did not dredge them in flour. I was trying to make a delicious low carb fried chicken, like Popeye's Naked Chicken. I guess it's low carb, but it's not delicious. Where I think I went wrong was in the oil temperature. Too hot. The thighs got dark too soon and I ended up taking them out of the fat sooner than I wanted to and finishing them off in the oven. The chicken was edible, but not delicious. I didn't eat any of the chicken tenders, but my son said they were good. He wasn't jumping up doing a happy dance about them, but then he's 17 and doesn't do happy dances about food, anyway.
Patti, that looks pretty good to me too. What was it you didn't like? Was the skin crisp? What temp did you fry them at? Is it the meat itself that you had a problem with?
I posted a "chinese" version of fried chicken earlier in the thread. There is no breading but it is crisp and flavorful all the way through. I think the trick is you lightly poach (similar to Jinmyo's version on her "perfect fried chicken" thread. I did just an asian broth but I'd bet the buttermilk version that Jin uses would be great. Then leave air drying in the fridge over night (or two) to completely dry the skin.
Its then pan fried or deep fried at a very high temp but only until you see the skin turn golden.
Crisp skin, succulent meat. You can season it with sea salt and cayenne mix or roasted chili powder and sea salt, I'll bet it'd be delicious. I like the asian versions with szechuan peppercorns and salt or a dressing of black vinegar, ginger, green onions, sesame oil.
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There are so many different and delicious ways to do fried chicken! One of my favorite things to eat.
I did one last week Chinese style. Gently poach a whole chicken in water with aromatics. Mine was asian style so I added - Shao Hsing, green onions, garlic, and ginger.
Air dry overnight in the refrigerator (or even two nights). This step is very necessary for crisp skin.
Cut chicken in half up the breastbone and backbone. Deep fry breast side down in very hot oil (I used peanut). Turn over once the breast side is golden and fry the other side.
this is delicious sprinkled with szechuan peppercorn salt and some cilantro.
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The sauce that comes on the burger is chili-like in it's consistency and I believe is a thick concoction based on tomato sauce and finely diced onions. There is also a spice in there which may be nutmeg but I couldn't be sure. Anyone know??
I know, I love this sauce. Mos Burger and fries from First Kitchen are just about the only fast food I miss from Japan. In fact, its the only fast food I miss from anywhere in the world (except for papaya king hotdogs in NY and hotdogs in Chicago).
Its funny, I'm looking forward to getting to eat at these two places (we're coming to visit this spring) as much as our high end dining!
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It's not a dish, but I like Mike's butter-and-soy-sauce-flavored pop corn the best.
Butter and shoyu is such a good combination for all kinds of things - mochi, rice (I especially like butter-garlic-shoyu fried rice), mushrooms, etc.
I also like the hawaiian way of popcorn with okaki and furikake.
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All I can think of at the moment is
1. Yakimochi plus cheese
and
2. Pizza mochi.
1. Grill mochi in the toaster oven, coat it with soy sauce, place a slice of processed cheese on top, and wrap it in nori.
2. Just put pizza sauce in a dish and add grilled mochi.
That sounds really good!
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I made the Butternut squash soup on Saturday. I thought it was way too sweet - to the point that after 3 or 4 spoonfuls I didn't like it at all. It woud be fine if served in a demitasse cup or shot glass before a meal, but as part of a soup and sandwich dinner for my family - it was too much.
I completely agree. I made this last night for a first course. It is too sweet and there is too much of it for such a rich soup. Plus, its time consuming for the standard of result. If I do this again, I will leave out the honey... or maybe add something spicy.... like sizzle the veg with red curry paste before I add the stock.
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A question about Hawaii versus Japanese foods..... who invented the Spam musubi?? Was it the Japanese in Japan or the Japanese in Hawaii???
Kiem, I love spam musubi. There is a great book that outlines the food cultures of Hawaii and how they fused together called "Foods of Paradise". Spam Musubi is definitely Hawaiian.
Have you ever had spam and pickle (regular cucumber pickles) musubi? Its such a good combination.
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I need to have a dig around but I'm pretty sure you can find some Gastro-Indian pubs in Southall. There was also an article on this in Restaurant magazine (I think) a few weeks ago.
I can't remember what it is called, but there is one on the corner where the street to the tube and the main high street (where the big grocery shops are) in Southall that is a good bet. The interior of the place has large brass elephants and is wonderfully over the top. There is also a sign that says they accept Rupees!
The drinks were good and although we didn't eat, there was a group of indian men eating what smelled like wonderful food. If we hadn't just had a huge meal at Gifto's, I would have ordered something.
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kguetzow,
The same person who recommended vignettes to me said there is a "bible" published in Korean. Its several volumes long and comes in a series of ringbinders. There are step by step pictures and he insists that I'll be able to figure it out (I don't speak or read Korean) from the pictures, but I don't believe him. It would just take too much effort to figure out what the ingredients and measurements are.
But if you read Korean, I can easily find out the name. Do you already know the series?
I don't think Dok Suni's recipes are good at all.... too basic, flavors not pronounced,it just doesn't deliver the wow.
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Has anyone ever tried Turtle? I'm curious to know how it tastes and why it is considered a delicacy.
There is a restaurant in Kyoto called Daiichi that I've heard good things about, but with the courses starting at 2 man 2 sen yen I want to know what I'm getting myself in for!
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Hiroyuki-san, I have been recently using the yuzu koshou that comes in the tube. The one that is a paste form. I love it.
My favorite new use is to pan steam broccoli, add zest of one lemon, squeeze some yuzu koshou onto the broccoli and then toss to coat evenly.
cho oishii!
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Thanks,
I had no idea what I grew up eating could have been two different fish called by the same name. I'm going to have to get a bunch and see if there is a difference in taste
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EDIT there is also a great recipe (with pictures) by melonpan for using these fish in a Korean style stirfry:
http://forums.egullet.org/index.php?showto...ndpost&p=746149
Okay, wait a minute. We're talking about Niboshi here which I've always thought were Dried Sardines? And that link is for Anchovies...
Sardines and Anchovies... two different fish, yes? Or am I being completely stupid and Anchovies are actually a form of Sardine?
Not that you couldn't use that recipe for all kinds of dried fish... I'm just curious about the differences between sardines and anchovies.
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How about this one?
http://www.ajiwai.com/otoko/make/hosi_fr.htm
(Japanese only)
Thank you! I'm going to try this. I'll let you know how well it works.
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Kirizai, which I mentioned elsewhere in the Japan Forum.
I didn't know about this dish before I came to Shiozawa town. It is sometimes served for lunch at my son's element school.
The ingredients include natto, bonito flakes, sesame seeds, finely chopped nozawana pickles, and shirasu (baby sardines).
Hiroyuki, that picture is making my mouth water. I usually don't like Natto mixed with anything but the karashi and tare that comes in the packet, add green onions and a steaming bowl of gohan on the side, but that looks incredible. I'll have one without the shirasu please.
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You are right, my calendar is wrong. I just consulted the internet and Winter solstice supposedly occurs at 4:42 PST am on the 21st. so for most of the world that is the 21st!
I love hoshi imo. Does anyone know how you could do this yourself? Hoshi Imo is not sold outside of Japan (at least, I haven't found it yet), but sweet potato is. I'd like to try and do it...
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I love mushi pan! Could I use a mushi pan batter and my rice cooker to make mushi pan? I've never tried to do it before but this sounds like a great new use for my rice cooker...
Good and bad in Dubai
in Middle East & Africa: Dining
Posted
Has anyone been recently? I'm going to be there soon. I've done a bit of research and while Verre sounds interesting, I live in London and spend lots of time in Western Europe where I can get this kind of food at a very high quality so am not that interested.
There were a few places recommended to me - Chandelier, Fakhreldine (the original is here in London but I'm wondering if access to materials for mid-east cuisine is better in Dubai so am thinking of checking it out) and a few other persian restaurants... and the restaurant in the Royal Mirage, the name is escaping me.
Would love reccomendations as well as advice about the spice souk?