sanrensho

Here's a previous thread on malasadas, including a link to a recipe. (I did a Google search for "malasadas" and "Hawaii" and, of course, it took me right back to eGullet.) http://forums.egullet.com/index.php?showtopic=29987

I'd be interested in a solution to this problem as well. The "safe" slug bait does nothing for the smaller slugs and the beer solution only worked for larger slugs in my garden. I finally had to rip out two patches of mesculin and mizuna this week when they became infested with slugs. So it's back to watercress and spinach salads at our home.

Also, if you can locate an H Mart (Han Ah Reum), that might be a good place to look for seeds and possibly plants. Although it's kind of late to look for plants.

Sesame leaves actually have nothing to do with sesame or sesame seed. As I understand it, it is just translated that way to reflect the Korean name. Sesame leaves=Korean perilla (larger leaves, less pungent) Shiso=Japanese perilla (smaller leaves, green and red varieties, more pungent) I know that shiso plants can often be bought at gardening centers. We can get them up here, so I'm sure you can get them in the Seattle area. Perilla seed is supposed to be slightly difficult to sprout from seed, so it is recommended that you soak the seeds first.

I'm not Sheena, but you should be able to keep a pot going over winter provided you have a sunny window, although my experience is with shiso and not sesame leaves (same family, perilla).

"I'm so tired of all these Spicy Roll people."

Your perspective is enlightening. Good luck with your treatment and thank you for sharing.

Sheena, does your mom cook traditional Korean food almost all of the time? Or is it because her dear beloved first daughter is home?

I don't think you have to do anything. Strawberries are a perennial so they will keep multiplying provided you have the space.

I didn't consider the dough to be that slack, but I've gotten used to working with slack doughs (pourable like foccacia), so my perspective may be warped. I would say my dough was even slacker than pictured in your first photo. Did you knead in a mixer? I know that particular Pullman recipe is designed to be mixed using a bread machine (or mixer), so the slackness would be a non-issue. I didn't notice any more gassing or bubbles than usual, but the one loaf that I baked without a cover did have unwanted holes. Still, it looks like you got an even texture with your loaf, no? The kanimayo buns look great!

Can we see some pics from your mom's garden? I remember you had some questions about the greens growing in your mom's garden, so maybe some of the members can help with identification.

I don't remember that scene from Lon-Bake (natsukashii), but the grilled natto sounds intriguing. Do you move the natto around while frying it? In oil? I might be the only person in the world who likes to eat natto with a squeeze of lemon juice, so your recipe sounds good to me.

Perhaps cream (higher fat) would be better than milk. If not butter.

I use a deba for breaking down chickens, but it isn't ideal. I haven't used it, but the garasuki looks like a better choice for actually separating the meat from bones.

How about brushing with butter and a sprinkling of cheese and cracked pepper?

Yes, in that a raw shrimp that is peeled and killed moments ago is going to have different qualities compared with one that was peeled and has sat around for 6 hours. And I could feel the shrimp pulsing for a brief instant in my mouth.

Affirmative on the lack of Japanese ownership. To my knowledge, there are exactly zero Japanese restaurants on Lonsdale that are actually Japanese-owned and run. Ironic, considering the number of sushi places on the strip. The only two in North Vancouver are Hamaei and Yohachi, AFAIK.

^^^Somebody else posted a similar recipe. I would categorize these as a sub-set of shokupan, specifically "milk (cream) bread." The texture is a little different from what I associate with everyday shokupan, the results are much fluffier. Regular shokupan uses mostly water. Shinju, did you have any luck with your shokupan? My breadmaking has ground to a halt with the hot weather we've been experiencing.

Perhaps the Taiwanese government objected to the chef's poor/messy plating skills. As Peter Green mentions, presentations involving still twitching fish/shrimp are not uncommon in Japanese cuisine, such as plates of sashimi or a nigiri of iki ebi (still twitching shrimp). The difference is that these presentations actually look appetizing.

As far as vegetable seeds go, you could plant patches of lettuce every 30-45 days. This would keep you in lettuce well into fall. Most of my experience is with mesculin, but I recommend trying mesculin mixes from different vendors, as the actual lettuces can vary widely. Although not glamorous, you could also plant carrots. Broccoli as well from seed. Don't forget to pick up some chives, easy to grow and requires no maintenance whatsoever.

Anecdotally, I've also seen this with other people I know. That is to say, deprivation can have the opposite effect, making it seem more desirable. With my own kids, I try not to be a food fascist. Having junk food on rare occasions is OK. (My older daughter has only had one slurpee in her life). It's out there, and they will eventually have the choice to buy it on their own and eat it once they get older. However, when they do get to have junk food, we try to talk about choices and ingredients, as well as the importance of moderation. At the very least, I think my kids will be less inclined to eat the bad stuff when they get older. At least I hope...

It's definitely not too late to start. Herbs that you can plant and enjoy this season, and will generally survive over the winter, include the following: Winter savory Marjoram Bay Oregano Rosemary Thyme Sage There are others as well. You can also pick up a lot of this stuff at cut-rate prices when the garden centers (Rona, Canadian Tire) begin to clear out their stock at the end of summer. That is, if you can wait. I would browse around a few garden centers and see what they have left for vegetables. I'll post on that later.

You're right, they don't appear to have an English page up. I didn't see a contact e-mail, but the contact page is here: http://www.sushi.ne.jp/sushi_kyotsu/k002form/form.htm

The regular Wikipedia entry on boiling gives this explanation: So it would seem that my source is correct in his logic, but incorrect in terms of having a significant effect once brought to boil. Especially when you consider that even a tight-fitting lid does not act as a pressure cooker. The point about bringing the water back to boil more quickly is well-taken, however.

Here's my take on the pasta question. I watched a Japanese show quite a while ago on the subject of Italian food. (Japanese TV is full of this kind of stuff.) The show was filmed in Italy, and the Italian chef gave the specific advice to boil (dried) pasta in a covered pot. His reasoning was that a typical home cooktop does not have the same power as a commercial stove, so covering the pot keeps the water at a higher temperature. In practice, I don't have have a large enough pot to boil the quantities of pasta I need (350-400 grams), without causing the water to boil over if I cover the pot. However, I will cover the pot if I can get away with using a smaller quantity of water, such as when boiling smaller quantities of dried pasta. If I had a bigger pot that didn't require bringing the water level so high, I would definitely cover the pot whenever boiling (dried) pasta.