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Everything posted by milgwimper

  1. Indian There is also Manjula's kitchen.https://www.youtube.com/user/Manjulaskitchen
  2. Thank you for supplying a recipe Catpoet! I hadn't thought of dipping them in chocolate again. The Chokladbollar are usually a hit with little ones and adults.
  3. How about swedish Chokladbollar? No cooking involved but it does involve rolling dough into balls and rolling them into coconut /pearl sugar. My recipe is somewhere where I cannot find it but if you look up Chokladbollar recipe there is a lot of recipes online. Also I friend of mine used to make a "fruit salsa" It was chopped fruit. then take whole wheat flour Tortilla or chapati and toast them in the oven with a little oil and when they were hard like chips, she would sprinkle cinnamon (or any favorite spice that goes with fruit) and sugar, and cut them into wedges. let the kids scoop up the fruit with the chips. Banana make a slit place chocolate chips, marshmallows, etc wrap in foil and broil/bake 10 minutes or until melted. eat it with spoon.
  4. I just thought of something, not sure it is up your alley, but I loved this during hot months in korea as a kid. Sliced tomatoes, with a light dusting of sugar over each slice let the sliced tomatoes get very cold in the refrigerator, and eat. I never really had a sweet/fully ripe tomato until I got to the states. I secretly do this once in a hot while, but usually I love fully ripe tomatoes as is or adulterated...
  5. How about a sandwich made with whipped cream and fresh fruit. a mini parfait with flavored yogurt and layers of fruit and granola, these they can make themselves with a little help. Fruit kabobs rubbed with yogurt and rolled in granola. I loved korean seaweed laver wrapped in rice. Just make a pot of rice, and cool it slightly place in bowls and let the kids make their own "rolls" Make hot dog octopuses. Slice 2/3 the way up from one side of the hotdog (do not cut all the way through. Deep fry (for super curled legs) boiled gets pretty curled not as well as deep-frying).How about making teas eggs, or make the soy sauce eggs.
  6. If it isn't eaten straight it might soy sauce and sugar lightly brushed or butter and soy sauce. Usually eaten as is as a snack.
  7. In Korea it is normally pollack, cod, and sometimes whiting. Most popular is cod and pollack, but that is anecdotal, not backed up by numbers. I think when Japanese make Mentaiko it seems it is usually cod? Is is spiced already or fresh? Edited for butterfingers on the iPad.
  8. Dh picked up a smalll bottle of Verpoorten, Eierlikör. I am not trying to figure out what to drink it with other than coffee and small teaspoonful with some cake or pie.
  9. I have that book, as I can't watch the shows here in Germany, I have no idea if the recipes follow the show. The book is good, but a lot of fusion recipes.A lot of stuff she cooks at home with Georges, and her daughter. Which is fine, but if fusion is not what you are looking for then I would suggest another cookbook. Although one of the ones that really interest me is the recipe by a korean female chef. Sorry I don't have the book in front of me, but it has tofu in a shelled out orange. The kimchi relish for hot dogs, is something I grew up with as we assimilated korean food into american food, etc. I think it is an interesting cookbook. It will all depend on what you are looking for in a book. Not all of it is fusion but a lot. I like the drink recipes too, but for me growing up around the culture it is amusing to see similarities and differences. I hope I am making sense I am tired right now.
  10. I've had dried mackerel, and my favourite Yellow croaker/corvina dried that way. The one thing I did find besides the japanese way of making Salted mackerel I found some directions on a scientific journal abstract on Gulbi (Corvina) drying. Gulbi Paper In the methods it seems they used a salt and weight of the fish ratio. 30:100. They salted the fish for 12 hrs, rinsed twice, and then air dried in the sun for 3 months (traditional method) Then the others they ran them in hot air dryers at varying temperatures, for shorter times. 30-35C being optimal. Keep us updated, as to what you end up doing. I am so incredibly curious. I couldn't find much info than what I had written. Good luck.
  11. I just made Turkey with Spinach and whole spices (Turkey-Paalak Ka Keema) from Indian Home Cooking, by Suvir Saran and Stepanie Lyness. I had to reduce the hot peppers because of the baby but I did add another 1/2 tsp of garam marsala, it was delicious, and the adults added hot peppers at the table. I tried to stay true to recipe but with the reduced hot peppers we needed a little more garam marsala to make up for the loss of the peppers. This will be in heavy rotation at the house. Changed for a misspelled word.
  12. Oh one of my favourite meals, and yes I have had it as a main...But hey I was a kid, and it was so good. My mom and I used to just buy nice looking squid, slice them up, briefly blanch them and then my brother and I fought over the tentacles, and how much sauce the other person was gorging. Usually it is eaten as a snack, or anju (food you eat when drinking), and once I got it as part of my birthday meal! So, you are eating it I guess correctly, although I cannot see a way to eat it incorrectly, as long as you enjoy it! I am jealous you can just go to a store and buy it. Edited because I was not finished...
  13. Good job, it is milky white. You should be proud of yourself. How did it taste? Geena, is right it is easier to make the soup whiter when using shank bone (the long bones of the legs). In a lot of Korean restaurants in Korea they use, and reuse bones. You don't have to do that as my mom doesn't but here is the steps my takes to make Ox bone soup. My mom just soaks the bones for an hour in cold water in the refrigerator, then drain and pour boiling water over the bones and rinse. Then she boils it in fresh clean water for 10 minutes, dumps that out cleans the pot and with fresh clean water simmers it for hours. Before she goes to bed, she places the pot into the refrigerator over night. Next morning she skims the fat, and then boils again. Then we eat it usually for lunch or dinner depending on weather she thinks it is ready. I think I need to make some, but I need to eat what I have in my pantry for now. Edited for extraneous words and clarification.
  14. Pasty is also found in Grass Valley CA because of the miners from Cornwall came to mine the gold. I have no idea as to the fillings they use as I only drove through there with with family from Michigan.
  15. I wonder if it is the same as the Kaiser Melange in Austria? I was pregnant at the time so never got to taste the coffee with egg yolk. It seems in some versions it comes with whipped cream, and/or a shot of alcohol.
  16. The no is refers to, the addition of wheat flour which a lot of the cheaper brands use as filler.
  17. I think it depends on your taste which seafood, or no seafood you really like. My mom loves oysters in hers but she really likes corvina, and other fishes better. I cannot decide, and enjoy them all!
  18. I love Krim, Cherokee purples, and some others I can't remember currently. I wish I could find something like the Cherokee purples here in Germany. Closest I have come is some type of cherry tomato, but never got the name.
  19. I think it korean it is called the kings candy or Dragon's beard candy. Here is a video on making the "beard".
  20. At home we usually serve it with rice, and kimchi, but if that is not the case, a side salad, and some kind of starchy vegetable or grain.
  21. Thank you all for your suggestions. I decided to go with A first Book of Japanese Cooking because the explanations were clear. It was a cuisine she is somewhat familiar with, but I am still a little apprehensive.I waffled a lot over this book and the Quick and Easy. I decided also to pick up Cooking from Above asian. DH said I was thinking too much into this, but I cannot help it, as I want to help her become a better cook .
  22. Wow..I will my homework to do! I think I will probably buy one of the quick and easy books since, another friend is being introduced to cooking through quick and easy thai, and I think I will seriously have to have a good look through those. Prasantrin, I really like the explanations in the First look at Japanese Cooking, but I think she needs photographs too, so I was wondering maybe buying one of the Easy books and First look but then again they go over a lot of the same recipes... Maybe I am agonizing over this too much! Well I guess I will be taking my time perusing all the suggestions...
  23. Wow thank you for all the recommendations! I like the Charmaine Solomon's Complete Asian cookbook but it would be overwhelming for my friend. I have gifted it to several of my other friends, and they loved the book. My friend really likes Japanese and Chinese food, so I will most likely focus on those for right now. I am hoping to expose her to Korean, Vietnamese, Japanese, Indian, Thai and different regions of Chinese cuisines to see where her interests lie . I might have to check out the Wagamama cookbook. I am really looking for easy basic cookbook, because she is a beginner, in both asian and "american" cookery. Would Vongerichtens Asian Flavors be good for someone who is learning to cook? I have to rely on amazon to peruse cookbook mainly because where I live there isn't a lot of english cookbooks, so any input from egulleters is appreciated!
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