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Lynn Shipp

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    Richmond, VA, USA
  1. I have never made my own curry paste. I use Maesri. It works well. The one thing that I have been attempting to make without much success is Tom Kha Gai. Just can't seem to get the flavor profile right.
  2. I just wanted to share this. I made breakfast/lunch today. In making my my scrambled eggs, I decided to use Yuzu Koshou. I started with the pan with butter and spring onion. I added a touch Yuzu Koshou and a little honey to sweeten it with a little organic honey. I felt like a slightly sweet egg. The egg mixture was just 2 lg organic brown egg, salt, pepper, and touch of milk along with some spring onion and cheese crumbles. The eggs came out savory with a slightly peppery heat.
  3. BTW, in a search, I found this site: http://www.nibbledish.com/people/theory/recipes/yuzu-kosho-grill-plate They offer up how to make Yuzu Koshou and also a possible substitute. Now if I can find some Yuzu -- hehe
  4. You can buy this product on Amazon. I recently discovered it because it's used in a recipe I want to try. It was not inexpensive, but I am hoping a little goes a long way. If mixed with soy sauce does it lose itself in the soy, blend well, or stand independently of the soy sauce?
  5. I actually believe I have found a small Japanese market near the city's shopping district. I am going to check it out.
  6. There is a possibility. I will have to check. Thank you Hiroyuki-san for your recommendations.
  7. The idea I want to try is from a blogger. Her recipe calls for 1. Mixing of ground beef/pork with green onion and chopped mushrooms, and then adds some spice such as Ajinomoto and Yuzu chilli, salt and pepper, and Mirin/sake. 2. Slicing of Daikon really thin and wraps them in a wet paper towel and microwaves for about 1 min. 3. Wrapping of the meat in Daikon and Shizo leaf. 4. Finally, Grilling them in sesame oil. Since you mention another Root vegetable, I suppose I could try potato. They would probably hold up better in this instance.
  8. I didn't want to create another thread so I thought I would take my question on to this thread. Is there something you can substitute for Daikon if you can find it?
  9. Cream Cheese in Sushi Rolls.... I think I will pass. I can believe you about the red bell pepper. It wouldn't be something I would use in a roll. It's too aromatic and flavorful. It would overwhelm whatever it was with. I prefer to cook with it because it really gives a great accent to pork and chicken.
  10. Interesting! Where on Flickr can I find your other bento? I tried to identify them, but I failed. One other question: Do you make bento for yourself or someone else? ← The pictures of the various bentos I have made can be found here: http://flickr.com/photos/samuraifiction/se...57594178772534/ Yes, I make my bento for myself. I do not have children just my husband and cat, Chiba. I have made bentos for my husband but he prefers to make his own lunches. I put too many healthy things in his bento. I like to make bentos for myself because it allows me to (1) save money, (2) control my portions (as I am trying to lose weight) and (3) be creative.
  11. Hi guys! Haven't posted in awhile. Been in school and the work load has been pretty busy. I am out now and have a little more time to post and such. On Flickr, we have a huge bento community. http://flickr.com/groups/bentoboxes/ I participate when I am able to. This one of mine that I have done:
  12. Sadly, I have yet to be able to afford to travel to Japan. But I can say that I don't really enjoy Chinese-American Gyoza. I don't like the fillng. And I am really speaking about Chinese American takeout food in my area. I think the meat is bad. The filling is often has too much onion. I often think this of filled wonton dumplings. The dumplings I have had from several Japanese-American runned restaurants have been better. Although, I like the fried dishes more. In fact, I like them better than American frying techniques. Panko provides such a lightness or rather delicate taste and feel to fried food. I hope that makes sense. I am a culinary novice.
  13. Where I live, it is a little hard to find certain ingredients for cooking many Japanese foods, but there are still things I can enjoy. I like to buy Kikkoman's Shiro Miso soup. I find it very tasty. Miso is so simple and light. It's great for having on a hot, humid Virginia summer day. It's 102 degrees F outside today, but it feels like 111 degrees F. It's sweltering.
  14. Thank you for the warm welcome! I promise to definitely post my cooking adventures. I like Japanese food very much. Where I live we have a few Japanese restaurants. However, its nothing like NYC or LA. I always wish to visit those cities so I can try a variety of Japanese restaurants. It's also a wish of mine to visit Yokohama. My Japanese penpal of five years visited me this year. It was a real treat hanging out with him. If I visit, he said he would be sure to show me around and I can have some authentic Japanese food. But for now, I settle for some the local restaurants and my local grocer who has a sushi chef. I am big big big lover of Unagi. I admit, I haven't worked myself up to trying Natto yet. Just so I don't try too offtopic... hehe ... Has anyone ever put natto in with their onigiri?
  15. I love onigiri. They are a perfect snack. I make a few for long road trips. I like to put sundried tomato and fresh basil in the middle. If I want something sweet, I don't know if this would be considered wierd but I put a touch of orange marmalade or strawberry perserve in the middle.
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