touaregsand
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Soaking nuts and seeds stimulates the process of germination, not only increasing the vitamin C content, but also increasing Vitamin B content and carotenes (pre-vitamin A). Most importantly, this soaking neutralizes phytic acid, a substance present in the bran of all grains and seeds that inhibits absorption of calcium, magnesium, iron, copper and zinc. Soaking also neutralizes enzyme inhibitors present in all seeds. These inhibitors can neutralize our own precious enzymes in the digestive tract. Complex sugars responsible for intestinal gas are broken down from soaking and a portion of the starch in the seed is transformed into simpler sugars. Aflotoxins (potent carcinogens found in grains) are inactivated. Finally, numerous enzymes that help digestion are produced during the germination process.When I first saw your question I thought of sprouting immediately. Vegans, vegetarians, raw foods afficionadoes do this.
My Korean mom also soaked her sesame seeds before toasting them for sesame salt. She said this helped remove some of the oxalic acid. I can't find any scientific evidence to support her theory. But over the years, I've learned that she' right about a lot of things.
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When my husband and I were kids we ate whatever our parents made us.
Kids these days!
My daughter attends a French private school with a very International student body. When her school mates come over I find that most like steamed calrose rice, roasted seaweed, soy sauce and miso soup. Some of them like fish cakes too. When cooking with soy sauce I find that kids of all extractions tend to prefer it sweetened with sugar. Also steamed rice with a touch of sesame oil and salt, rolled in roasted seaweed has become quite the thing for some of my daughter's classmates (non-Asian). Also pan fried tofu...
Honey/soy skewered meats are another favorite. Something about meat on a stick.
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Avoid like the plague all those Tex-Mex places appealing to homesick Americans.
I think I saw a pastrami burrito or a pastrami taco on the menu of one of those places. I was curious about the menu so I just had to stop to read it.
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I found this website that might be of help to you. I don't know about Dutch children in particular, but I do know alot of European kids and other kids in general. Of course I don't know these children in particular. I don't think that the parents will expect you to understand right away what their kids like. You could just ask them before you go.
Generally kids like:
Cheese melted on bread, sprinkled on pasta
butter on pasta
plain tomato sauce on pasta
Meats, poultry and fish simple as possible, salt and pepper seasoning usually pan fried, roasted or grilled.
Vegetables cut small. Grated carrots or zucchini. Usually steamed, blanched or sauteed with salt a little butter or olive oil.
You can "sneak" more vegetables into a pasta sauce, soup or stew.
Breaded chicken tenders are another favorite.
Potatoes, french fried, mashed, sauteed, baked...
Basically protein, starch and vegetable.
If the older child ask for a knife at the table give her a blunt dinner knife, no steak knives at that age. No knives at all for the younger kids. Cut the food into bite size pieces for them. Some kids don't like to see specks of spices or herbs on their food.
I know a few who pretty much each anything, hope you luck out. The picky eaters can make you nuts.
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If this was intended to be a Germany only spot, why is it in English?
The content of the spot made some of us think that it wasn't for an American audience. I don't know if it's for Germany only though. The characters only make sense if they are American and Americans don't speak German. Also it can be subtitled into any language and shown in other countries or not subtitled for non-US, but English speaking audiences.
What did I just say.
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wasabi mashed potatoes sound more appealing than wasabi in the sauce.
I don't think the audience will really care if the herb is really Japanese or not.
I wouldn't spend too much money on them.
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Broadly speaking Western style meals include a starch (bread, pasta, potatoes, maybe rice usually long grain. I'm speaking very broadly, before someone corrects me by mentioning arborio
), a protein (meat, poultry or seafood) and vegetables (sometimes just one). Protein tends to be the a larger portion of the meal (unless of course they are vegetarians) than is the case with most Asian style meals. Oftentimes dessert is served after dinner. Maybe a cake or ice cream. Fruit if they are more health conscious.
As for portions depends on the child. Would you believe that my 2 year old sometimes eats as much as me throughout the day, not in one sitting. You'll have to figure out that one when you meet the children in question.
I'll be back later with some recipes/menu suggestions. I gotta get my daughter off to school.
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In Korea whatever protein that an American or American style fast food chain puts between a hamburger shaped bun is considered to be a "burger". Same thing in France. I just asked my husband.
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I like sizzles idea of deep fried chiffonade of shiso for origami's chicken ballotine as a garnish. Maybe some ginger and shitake mushroom for the chicken demi-glace.
I love shisho/perilla leaves. My mom wraps fresh leaves around rice that's been seasoned with sesame salt and sesame oil. It's an easy way to eat too much rice.
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Dive bars/restaurants
Circle Bar in Venice total dive, lots of locals
Chez Jay in Santa Monica, landmark dive serves food
Dresden Room in Los Feliz
Club Amagi
6114 Sunset Blvd.
Los Angeles, CA 90028
323-962-6808
http://www.lanitelifejames.com/karaoke.html
My husband was there last night, full of crazy LA characters, total fun.
These are fun places to visit and let loose, no attitude
There's also Barney's Beanery if you're into the West Hollywood gay crowd. It's pretty fun, I haven't been in ages, last time I went was with hubby who was then my boyfriend. The other guys kept checking him out...
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I've had whole perilla leaves that were dipped in batter and fried in Korea.
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You're so funny Ben!
This reminds me of the time when someone kept pushing my mom for the most authentic Korean bbq sauces and finally she said meat cooked over fire, no salt, pepper, soy sauce, nothing. Just meat and fire. You would get along very well her.
Turtlemeg, so you mean that black bean paste we use for Chinese-Korean chiachiangmein isn't Chinese?
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The reference to a chicken sandwich as a burger kept throwing me off. I'm certain they wouldn't do that for the U.S. market. We just don't use burger in that sense. And Burger King serves brain dead food and markets it accordingly here. Also the whole pimp thing... dunno how it would go over here.
It was there to "sex" up the "burger" and it built the sexual innuendo. Which isn't something that Burger King probably wants to add to their U.S. marketing strategy. We have Burger Kings with play gyms and the kids meals with toys that are tied into the latest kids movie or cartoon characters. I don't recall any play gyms and kids meals in Korea or France at any of the American fast food chains, not that I looked closely. Come to think of it I vaguely recall (not sure) Chez MacDo had some play gyms in the suburban areas...
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I think that they'll edit out some of the sexual innuendo for the US especially for the red states.
Thanks for the link. It was hilarious.
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'cause it's like capturing, stealing, dissipating...our souls/spririts....
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It just seems incredibly unnatural to have eggs and chicken together.
Chicken salad doesn't seem all that unnatural...(?)
Chicken and eggs? I'm thinking of Trid. Ancient food. It's considered poor man's bistilla, apparently the favorite of the Mohamed (PBUH)
Chicken and eggs combo, been around for a long time.
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The whole seared, but basically raw tuna fad made me nuts. I hated it. It was like eating lukewarm sashimi (blech). I'm Korean, it's either raw or cooked. My husband is Mediterranean, tuna cooked through, he's also a French chef, so sometimes it can be a tartare. The thing that bugged me the most about this stupid trend was that proponents of it acted like it was really the only and best way with tuna. Puhleeze! I've been eating sashimi and sushi since I was knee high.
Now I'm curious about what the history of the seared tuna thing is in the US. My first experience with it was as bar food in Hawaii, not something chi-chi. It was served pretty much like sashimi and I thought it was delicious; it just had this edge that was a little crispy. It was not cold to be sure, but I often let my sashimi come closer to room temperature anyway.
I wonder if part of the popularity of seared tuna is how much is looks like rare steak with a sear on it. My boyfriend wants nothing to do with sushi or sashimi, but he's a steak eater and seared tuna looks normal to him if it's red enough. He won't go out of his way to order it but he will eat a few pieces.
I'll do some research. For now I'm almost sure that it was an Cali thing, most likely LA....
Btw Tess, I appreciate your posts.
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I drink that soup all the time! But I had no idea those herbs are especially beneficial to women. Let's hope what's good for women isn't harmful for a man, and doesn't make him any less of a man. dry.gif
I eat some stuff that is suppose to make men *ahem* virile. Funny when I order certain dishes at an Asian restaurant, sometimes the waiter says, "oh that's for a man."
I think that i'm growing a ___ with every eel dish I order. 
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SHIEWIE!!!!!! Come back! I need you to identify some veggies in english. (I haven't lived abroad before, so I'm afraid my food terms are pretty much confined to M'sian names).
Touaregsand was asking for pics of our open air markets the other day. We'll be going tomorrow morning, but, on Tuesday, after my dentist visit, I went to a nearby mall where the market is enclosed but the concept is the same as an open one. Please excuse the pics. I had to switch on the camera in my bag, take it out and snap quick shots, as, according to one of the proprietors, photographing is not allowed there.
Here's one of the fruit stalls - lots of bananas, pineapples, oranges, honeydew melon. The dark orange boxes in the backqround are leftover mandarin oranges from Chinese New Year. They're selling for half-price.
On the front row, you can see turnip (as I know. I think western turnip is not quite the same, no?), yam, beetroot and old cucumber (great for soup). Back row: Pickled mustard greens, potatoes, red onions, shallots and garlic.
Going anticlockwise from the bottom front, there's brocolli, dau mieu (shoots), chinese and english parsley, lotus roots (ah, this can go into the soup with the old cucumber), red and green capsicum.
Will try to get a wider look at a market tomorrow.
Be still my heart! I'm moaning right now.
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zadi this is for a professional job i'm entering a cooking competition.
I have to ask who the "audience" is. My husband and I have done fusion for Asians and ya know the others, they like different things, that's what we've found.
they haven't confirmed me for the competition yet
but i think i got a good chance of getting on.
It a tv cooking competition basically 5 contestants take it in turn to cook a dinner party on consecutive nights.
At the end of each meal the other contestants score the meal and the person at the end of the week with most point wins.
As the judges are the other contestants there are no real rules. in fact you can buy your food pre-made, you can hire a caterer, you can order take out!!!
The only thing is can you convince the other contestants to give you high scores.
Okay, cut to the chase. Is it for White people or Asians?
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Well, it's just a matter of the quality of tuna you're using
Quality of the cook/chef.
The TYPE of tuna can also dictate the preparation. Blue fin and Yellowfin are great raw all the way to fully cooked. Albacore, on the other hand , while some may eat it raw, is I think far better off being cooked to MR at the least, medium more so. The whole seared rare fashion is relatively new phenom in the west.True... But a fully cooked braised tuna is pretty tasty and moist.
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I need to stay away from this thread. I think people in London can hear me screaming from here.
Oh, the crimes against food.
Crimes, shmimes...
This is typically the reaction I get when I admit to liking cooked tuna. Please believe me - I don't like tuna that is dessicated or over-cooked; and I'd like to think I'm not a total philistine: I like rare steak and steak tartare. But I (like, it would appear, generations of Sicilians) think that tuna benefits from being cooked rather than half-hearted heated on both sides... well, shall we say medium to spare your sensibilities?
The whole seared, but basically raw tuna fad made me nuts. I hated it. It was like eating lukewarm sashimi (blech). I'm Korean, it's either raw or cooked. My husband is Mediterranean, tuna cooked through, he's also a French chef, so sometimes it can be a tartare. The thing that bugged me the most about this stupid trend was that proponents of it acted like it was really the only and best way with tuna. Puhleeze! I've been eating sashimi and sushi since I was knee high.
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That right kris the menu is lop sided when we get to the ballotine
any suggestion for an alternative dish?
a japanese dish with french tweaks?
or a french dish with japanese tweaks ?
Japanese ham (Kurobata?) and Japanese mushrooms, come to mind.
Oh, go soak a nut!
in Cooking
Posted
Oh suzy, thanks for the information. She used to get the unhulled kind when we were living in Korea decades ago (that makes me sound old
). But she stopped
soaking some time around the 80's. She said something like, "I heard that we don't need to soak this type." I don't why she said that, that's just the way she talks. So maybe she read in the Korean paper or saw it in the news that hulled seeds don't need to be soaked.