sanrensho

Jay, if you do end up trying the PC burr grinder, could you let us know your impressions? We just received a flyer this week with the PC burr grinder prominently featured, so my interest is piqued as well. I would like to use the press pot on occasion, but I don't have the grinder to do the job well, nor do I use the press pot often enough to justify even having 1/4 lb ground for French press.

Can some of the Korean members recommend a few good Web sites with English recipes? There are quite a few out there, but I would love to find out which ones come recommended for authenticity. Torakris, do you have any favorites in Japanese? TIA

I take back the above comment. This recipe actually tastes a bit too sweet for a layer cake, which is surprising as RLB's recipes tend not to be overly sweet. One of these days, I'll retry the recipe with 200g sugar instead of the recommended 250g.

Just to make things more confusing, are you refering to Japanese cups (200 ml) or Western cups (250 ml)? Anna, I don't think your question is silly at all. I say "to taste" because there probably isn't a home cook anywhere in Japan who actually measures the granules for their dashi. But it also means that everybody makes their dashi slightly differently and to different strengths, again based on personal preference. It isn't unusual for members of a household to disagree on how miso soup should taste. It happens at our house all the time. In short, I think you should make it the way you like it. If in doubt, try the dashi at several different strengths and see how you like it in the finished product.

The Shimaya site recommends about a gram of granules for each serving of miso soup. (One serving=Enough to fill a typical Japanese miso bowl.) However, the real answer is to mix to taste, by trying the dashi before mixing in the miso. http://www.shimaya.co.jp/lineup/dasinomoto.html

More importantly, does your office employee preschoolers and toddlers? If not, then I think it's a moot issue.

On RLB's mousseline buttercream: I always pour the syrup straight into the meringue once it reaches the desired temp. Never had a problem this way, and never had a problem with the butter melting. This is using room temp butter (in our cool PNW climate). Works perfectly for me every time. I gave up on the extra pyrex step after the first time I made the recipe.

I don't see how the alcohol would evaporate if it's suspended in butter and meringue. (I sure wouldn't be going anywhere if I were encased in butter, sugar and meringue...mmm.) Even assuming that the little ones aren't going to be turning tipsy and bumping into each other like bowling pins, it's not a decision for me to make if other kids will be eating the cake.

That was my reaction too after picking up this book. So far, I've made most of the butter cake recipes in the first part of the book and am now working my way through the genoise recipes. Tried the Fudgy Genoise Jeffrey recipe today...this might be my new favorite recipe for choc. layer cakes. I'll have to frost it and see how it turns out.

I always leave out the alcohol in the mousseline buttercream, with no other adjustments to the recipe. (Most of my cakes are eaten by kids and adults alike.) IMO, the recipe works fine just by omitting the alcohol.

You're right to wonder. Japanese toddlers eat fish products from a very young age and miso (in the form of thin miso soup) from when they are infants. They do not appear to be dying off due to the fish in their diet. As mentioned above, thin miso soup is a great way to introduce infants to new foods like tofu, spinach and other leafy greens, daikon, and softened niboshi (dried fish).

I would make a very thin miso soup that is more dashi flavor than miso flavor. Japanese infants are introduced to (thin) miso soup at a very young age.

I beg to differ. The gel sheets are way cooler and more fun to squeeze than boring old powdered gelatin.

I think you'll be fine. When in doubt, make two batches (one coffee cake and one batch of muffins)! Just make sure to cut down the baking time for the mini-muffins.

I have to say, coconut buns used to be my stand-by but I'm kind of burnt out on them. They're either too salty or have too much or too little filling. If they made a coconut bun with the filling worked into the dough, sort of like a cinammon bun, I'd buy that. In fact, I'm pretty sure I've had something similar from T&T. On the "plain old bread" front, I really like the T&T Pullman sandwich bread made with purple glutinous rice. Excellent mouthfeel and flavor. I usually frequent Pine House and another bakery a few blocks west on Hastings (never can remember the name), just because they're relatively close. The filling in the rolls from Pine House are too salty, though.

The batter also makes a great cupcake. Made a bunch for a potluck party with which choc/mocha/lemon/choc mousseline buttercream. The cupcakes were engulfed in mere minutes.

My favorite use for the traditional kinjo no (neighbourhood) kissaten is the Morning Set. A nice thick slab of white toast, boiled egg, maybe a side of salad and an aromatic cup of coffee is the perfect way to start the morning. In my mind, a kissaten is distinct from either a Dotour chain coffee shop or Western-style Starbucks.

Safeway has them, Knox brand. About $5 a box. I was checking them out a few days ago. I buy my gel sheets from Japan so I've never used the Knox ones.

OED says yes: "Ranch: 2. A large cattle-breeding establishment, esp. in N. America; a large establishment where animals of some other kind (esp. foxes or mink) are bred, or a particular crop grown (freq. w. specifying wd). E19." I suppose you could lay claim to "ranching" basil, assuming that your entire home is devoted to growing basil. If so, I would like to stop by some time to pick up a large order of basil for some freezer pesto.

What about sun-dried tomatos that I bought and immersed in olive oil? I've had a container sitting out for a couple of months now, occasionally using the oil for other things. No ill effects so far. Are there any risks with this?

Incidentally, the only TN coffee I have seen available locally (Vancouver, Canada) is the Brown Mixed Coffee shown here. I don't know if this is their "export" grade.

I looooooove raw shrimp and lobster. Especially if it's still twitching. That's the essence of shrimp/lobster right there. My one weakness is shiokara. Every time I've had it, the squid has been chewy as hell so I have a tough time getting it down. The liquids are not particularly appetizing either.

I actually heard about the TN shop in Roppongi from an NHK documentary on coffee consumption in Vietnam. Broadcast earlier this year on our local TV Japan network, but I don't know the original broadcast date, so I can't say whether the shop is still there. Very interesting documentary, too. http://www.bento.com/rev/1941.html

Me too. Never seen Valrhona at any of the Save-Ons I've been to, only Callebaut plus another brand (Rogers?).

In addition to the above suggestion, you can often use the tab on the lid to turn the slot, although it takes some practice. I also use a butter knife for this purpose. One thing I find is that it is important to screw the top down with a firm hand, but not to overdo it. Once you start to compress the grinds too much, it clogs up the holes and you reach a point of no return. Then you're left with a too slow drip, extra long wait, and tepid coffee. I've never used regular coffee with my Vietnamese filter, so I can't say. I suppose it will work if you can find a darker roast with the right coarse grind. Isn't it possible to buy/order coffee from the Trung Nguyen store in Roppongi? Has it closed by now? I know that there are a lot of online sources for Vietnamese coffee over in Japan.