sanrensho

Thanks for your input, John. I definitely hear what you are saying. "When it's done, it's done."

Thanks Patrick! I find it interesting how dacquoise recipes seem to vary widely by baking time.

If it isn't asking too much, what temperature and baking time does PH recommend for his dacquoise recipe? Thanks.

Let me be the first to welcome you to Egullet! Does anyone know if they are now offering pastries? If so, are they made on-premises?

If you're referring to my post, I'm saying that my 7-year old gets pushed out of the classroom after around 15 minutes, as long as weather permits. She has the rest of her lunch period to spend outside.

Sorry, but the reality is that physically active kids will generally eat more in order to take in enough calories to keep up with calories burned. Anybody who exercises on a regular basis knows this. Furthermore, kids should be "concerened with eating" and taking an active interest in food, rather than treating it as mere fuel. Although the main onus should be on parents to teach this to their children.

Actually, I wish my 6-year-old had more time to finish her food, instead of having to wolf it down so that the whole table can go out for recess. ← The situation is the same at my daughter's school. At lunchtime, the kids get pushed out of the classroom after about fifteen minutes. This only encourages kids to shovel food down and treat it like a fast food snack, rather than a meal. And, of course, that only encourages kids to shovel in more calories, rather than eating until you are full. JohnL, you cannot separate exercise from diet, they are both parts of the same equation. However, I agree with you that I'd much rather see school cafeterias eliminated if they only serve junk.

I usually collect my freezer whites as they accumulate, around 8-10 eggs' worth before I move onto another bag. I've got another egg white question. Some of my frozen egg whites come out murky and coagulated when I defrost them. I'd guess this happens with one out of every 5 or 6 egg whites. Freshness isn't an issue as they usually go straight to the freezer after shelling. I've been throwing out the cloudy egg whites as a precautionary measure, even though I know they aren't "bad." Does anyone else have this problem?

How long ago was it? 2001. But it doesn't matter, because a Google search shows that most of my old haunts are still alive and kicking, selling teishoku well under 700 yen. The info below is specific to Koenji, but the prices are indicative of neighbouring areas on the Chuo line (Nakano, Asagawa, etc.). Also, Hiroyuki's data shows that average food costs went down from 1998 to 2003. Koenji--Fujikawa Shokudo (teishoku starting at under 400 yen) 2006 link Koenji--New-Burg (hamburg teishoku starting at 400 yen) 2006 link

Bao Chao is also cash only. Of the two, Bao Chao is the one located next to the greasy spoon.

Did you try rebeating it at room temp? I've had some separation occur with IMBC after refrigeration.

Definitely sounds like Bao Chau. Paul B, there's a Radio Shack across the street and a coffee shop on the corner of the next block, right?

Do you mean something like a stir-fry dish? I had to think about this for a moment, but I would normally take a helping and place it in my torizara plate, keeping it away from the rice. Eat the stir-fry directly, then "chase" with the desired helping of rice. I do notice that some Japanese will eat their rice completely separately after ingesting the mains, which would be to enjoy the flavor of the rice itself. Generally, I would say most Japanese want to keep their rice separate from the mains, so there is not a lot of heaping stuff in the rice bowl (except for furikake, natto, ochazuke, etc.).

I have zero problems with this as a parent, in the same way that I think school cafeterias (and fund-raising lunch programs) should restrict their choices to healthier, more adventurous foods.

Megan, thanks for taking one for the team. A real sacrifice, I'm sure. It's hard to tell from the photo, but was the ganache/glaze on the top only or sides as well? -Kenji

Thanks for the tip!

Good call. Bao Chau is our closest neighborhood pho joint. I especially like the pho ga and, of course, the spring rolls.

FWIW, those teishoku prices are for central Tokyo (Chuo Line, Koenji), so very high density and many students in my particular area. There were also quite a few "set menu" options in the 500-700 yen range when you include ramen and hamburg shops.

You mean whale meat.

Ditto, a quick Google search also brought up a number of online sources.

The green plums are from the umeshu. Click on the Choya link I provided and you will clearly see the plums at the bottom of the tall cylindrical bottle. Chop up the plums before adding to batter.

I never kept a record when I was living in Japan, but I always thought that food costs were on the reasonable side if you did not eat extravagantly, and taking into account the higher wages and lower income tax rates (compared with Canada). I found eating out in the budget range to be a great bargain if you chose neighbourhood hangouts. A reasonably balanced teishoku meal (protein/rice/soup/pickles) could easily be had for around 600 yen, I can't imagine that prices have changed that drastically.

Aznsailorboi, feel free to experiment with Becca Porter's recipe in the Pound Cake thread. And don't forget to let us know how it works out.

It's pretty sweet. The color is more yellowish/green. This is the brand I'm most familiar with (Choya): http://www.choya.co.jp/products/umeshu/kishu/

I did a quick Google search and the recipes I parsed through seemed to be pound cakes (1:1:1 sugar/flour/butter) with umeshu (plum wine) added as a soaking syrup. I think you could very easily adapt any pound cake recipe by adding chopped soaked plums. Soak afterward with a simple syrup made from the umeshu liquid.