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Everything posted by milgwimper

  1. That looks so good. I will have to try and find that recipe! ....Glorified Rice... mmmm It brings back memories of my father bringing glorified rice to potlucks, a hug tub of the stuff, and no one would try it until someone felt sorry for my dad. Then the next thing you know, we had no left overs to take home. Yeah, didn't realize that people in Northern California had never run into glorified rice...He would always use a mix of canned fruit, fresh fruit, and nuts, and a whole lot of whipped cream.
  2. milgwimper

    Preserving Summer

    I just finished making sour cherry jam, and I am in love. Trying not to touch them till winter but it is so hard.
  3. Oh I love this thread! Couple of months ago I made Spicy Chipotle pork tacos with sun dried tomato salsa from Rick Bayless, Mexico One Plate at a Time. The salsa was killer, the pork was great too but man the salsa just flipped my lid. I know I have others but I can't think of them now, gotta go and make dinner.
  4. Peter, I am dying here looking at all the food, and the chocolate shop! AHHH I must head downtown for the chocolate fix! The sakura cake/mousse looks gorgeous but I love their tea cup set and spoon! There is no way I would pay what they are asking. WOW
  5. AHHH I miss Japan! I can't wait for the next set of pictures, and I will try to wait patiently for the brewing the sake. Man I am so hungry now. Wow Lupin the III *sigh* That so brings back memories!
  6. I would love to see Le grand Chef, and all of Dae Jang Geum (Jewel in the palace) Not to mention Udon...so many movies and tv shows.
  7. Here is a recipe I use from the King Arthur Flour Baker's Companion It is in my own words. Also I add a lot more cinnamon than the original recipe. BANANA BREAD 2 large eggs 7 ounces. Sugar granulated 2 ¼ oz (1/3 cup) vegetable oil 7-9 ounces mashed bananas 2 tsp. Vanilla Extract 1 tsp Baking Soda 1 tsp Baking Powder 1 tsp. salt 2 tsp Cinnamon ( I use ½ Saigon and Ceylon cinnamon original called for 1 tsp.) ½ tsp. nutmeg 11 3/8 ounces A.P. Flour 8 oz. buttermilk (yogurt, or sourcream) 4 ounces walnuts chopped Preheat the oven to 350F Grease and lay parchment in a 9X5 loaf pan Beat eggs, and oil until you get some volume and then beat in the sugar. Add in the bananas and vanilla. Take a tsp. of the flour and coat the walnuts. Sift the flour, spices, salt, baking soda, baking powder, soda together. Make sure they are mixed together thoroughly. Add all of the dry ingredients to the egg mixture. Mix everything quickly but thoroughly, mix in the buttermilk, and nuts. Place batter in the loaf pan, and bake for 1 hour if it looks like it is browning too quickly tent with foil. Cool on a cooling rack for ten to 15 minutes in the tin then pull cake out and finish cooling before cutting. I wrote that I loved the texture of the bread, and Dh said it was between cakey and dense. I hope this works for you or at least a jumping off point. I think I also reduced the sugar but not by much but I forgot to write that down. Good luck! Report back if you can.
  8. I think they are black because they haven't been cleaned and bleached. I remember my grandmother buying some when I was a kid, and it seemed a lot of work to get it edible, and white. Once she found cleaned and bleached tripe she never went back.
  9. Hi Amy! Thank you so much for doing this blog, and of course I love you other one! Sorry it took me so long to comment, but I enjoyed every post. The Bento looks amazing. yum
  10. I'm reviving this, because I tried to make pajeon this weekend, and they turned out pale and floppy, and kind of greasy, too. I don't have a bag of pajeon mix sitting around, so I used a 1:1 ration of flour and ice water, plus shredded negi, since that's what I had on hand. Does anyone have a better recipe? Anyone? ← Heyla Nakji, I don't have a measurable recipe, but usually I use approximately 1:1 but I reduce the flour by a quarter cup and add rice flour. I just keep adding water until I get a thin pancake batter. Use a well seasoned cast iron pan or nonstick. Use only a little oil about 2-3 tsp. I mix all the ingredients except the green onions, and squid into the batter, then ladle the batter on the hot pan. Then I lay the green onions or chives neatly in one later row, then the squid. I place little of the batter on tip to barely coat the top with batter. Then I beat an egg and drizzle on top. I let this cook, and flip. Usually it comes out crispy and chewy. If I can find some time I will make some this week. Good luck. Can you read Korean? If you can or you can use the translate feature, go to Kitchen Naver search Pajon Edited for clarity
  11. WOW I envy you! One of the easiest ways I was taught was to soak the whole heads of garlic in water for 8 hours or overnight. The peels/skin comes off much easier. We do this when making huge batches of kimchi. I have never frozen roasted garlic but peeled and minced in freezer bags lasts a couple of months. Garlic is great grilled, pickled, roasted mmm. Also thinly sliced raw garlic is delicious dipped in gochujang a red bean pepper paste. edited for spelling
  12. This reminds me of grünkohl in Germany--frostbitten kale is prized for its greater sweetness. I went to a grünkohl festival on the island of Sylt once in February. Wonder why low temps seem to increase sugar content--eiswein from frostbitten grapes is another example. In winter, I love crab. Weirdly, I also love shirako. ← Interesting I will have to look out for the grünkohl here in Germany. They sell spinach here in germany that looks exactly like Hiroyuki's picture during the winter time. I bought a kilo for about 1.50 euro, and made korean spinach banchan, and some lovely salad. They are pretty tasty, and went extremely fast. but spinach never survives long in my house.
  13. Everything looks delicious, and I wish I could be there to sample! How did the dinner guest enjoy the meal? Man I need to go find me some lunch I could lick the screen.
  14. Okay I am so drooling. I can't even find the small fish here in Germany. *sigh*
  15. If you just want to soak it it soy sauce to sugar I would try a ratio of either 3:1 and if you want it sweeter you can try 2:1. Tell me how it goes.
  16. Usually in korea they are marinated in soy sauce and some sugar or eaten as is with dipping sauce. Here is a recipe if you would like to try Myolchi chorim/bokkum. There are a lot of different ways to make this. Sometimes I just frys them with oil and then add the seasonings, and no veggies. Also you can add some ground korean peppers to the oil to make a spicy version. 6 oz of small dried anchovies 1/2 lb of the korean peppers a mix of red and green are pretty (Japanese mild peppers work) 1/2 c soy sauce 3 Tbsp. sugar 2 tbsp. chongju (korean rice wine, use sake, or vermouth)* optional 3 tblsp. vegetable oil 5 cloves garlic minced fine 1 tbsp. sesame seeds toasted 2 green onions white and pale green parts only thinly sliced *optional 1 tbsp. sesame oil 1/2 tsp salt ( I add a little less or none at all)* optional 1/2 tsp fresh ground pepper Soak anchovies in 1/2 cup cold water for 15 minutes. Drain anchovies reserving the liquid. Rinse the mild peppers and pat dry, and slice diagonally in 1 inch pieces. To the anchovy water add the soy sauce, sugar, and chongju, and mix. In a skillet on med heat add the vegetable oil, garlic, and green onions for about a minute or two stirring, increase the heat to medium high and add the anchovie water mixture. Let it come to a boil then add the anchovies and cook for about 10 minutes or so the mixture should be drying up. You should stir to keep it from burning. Add the peppers until bright green. Taking the pan off the heat add the sesame oil and sesame seeds, and toss in black pepper and salt. Serve warm. room temp, or chilled. I hope this works for you. You should play around with it to suit your taste. I reduced the amount of peppers in this recipe as the original called for a full pound. I thought it was too many peppers. I hope other people will post their recipes, as usually I throw things together until it tastes just right so taking measurements is difficult. I would like to see the japanese recipes. Edited for spelling
  17. I can't help you on the juicer as I don't have it, but I do have the food mill, meat grinder, and the salad shooter like thing. I haven't used the salad shooter thing, but I don't have a 220v mixer yet to try it out. I love the food strainer. When I had a mixer I used it a lot to strain out berry seeds, and tomato seeds/skins to get ready for canning. Made it so much easier than trying to sieve it by hand. Now I love the meat grinder too but the only problem I have with the meat and food grinder is the small opening to shove it fruit or meat through. It can be a pain when you have a lot of fruit or meat to get through, but it works great. I also had a little attachment for the sausage stuffing and that worked great. Hand stuffing was too much work. Man I babble.
  18. Thank you so much Doddie! If and when I make the recipes I will let you know! HUGZ
  19. You are all making me hungry! Domestic Goddess if you have any more recipes for these please *beg* post recipes. Thank you! Anyone else? I think I will be making the cabbage one sometime soon I hope. I have to get some kimchi made to, not to mention cookies. *sigh*
  20. Oh well that definitely isn't Omija, and I have no idea what type of grain...I hope Sheena's Mom can help because I am too far away to ask my mom and it would be hard to get her to look at the computer. What does it taste like Peter?
  21. Sheena if what you are talking about turns reddish orange like color after being boiled then it is probably Omija Schisandra chinensis. Five spice berries in Chinese? Now I am curious to see what Peter actually bought.
  22. Everything is so tasty looking. But I have to say the seafood is killing me. I need to go and forage I am hungry now.
  23. You can also go to the Eating Well website itself and they have a lot of their recipes online. They also have a contest every year to make the healthiest Christmas cookies. Eating Well Holdiay Cookie Contest Winners 2007 I hope this helps. I really like Eating Well's cookie recipes.
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