[The Other Japan - Amami & Kikaijima (+ Fujinomiya)]

Oh my. Hopefully the food will balance out the travel annoyances. I can not handle all the cutesy Japanese Hello Kitty kind of stuff but we all have different preferences/cultures. Thans for the out of plane window images - cool.

[My first Chik-fil-A]

Funny memory boost. My big preggo crave was the Wienerschnitzel fried chicken sandwich - heavy smear of mayo, good tomato, iceberg lettuce. Online does not shw as an item that far back. I still miss it. Hit the spot. I'd waddle around corner for it and dab each bit in Tabasco. Yum.

[Dark soya sauce?]

I think Lite & light get conflated in American minds. Barbara Tropp turned me onto Pearl River Mushroom soy which I used to stock as a different flavor.

[Dark soya sauce?]

Yes the always on the shelf Kikkoman soy is the standard for my Japanese friends. The vinegar for mirin sub agreed not on point - just balance taste with touch of sugar. That molasses thing sounds more like a sub for kecap manis https://www.daringgourmet.com/homemade-kecap-manis-indonesian-sweet-soy-sauce/ Love Udon nodle texture.Have fun

[The Soup Topic (2013–)]

12 minutes ago, FeChef said:

I am with your wife on not considering soup a meal. With the exception of a hearty soup like Ham and string bean, or chicken pot pie which i actually consider them stews.

I grew up with brothy soup. Just broth + homemade thin egg noodles (boiled separately to not cloud) and maybe the carror, gizzrd or heart from broth. But there woukd be a met & potato course to follow. Pho for breakfast = a favorite. I like personalizing my bowl. 

[Breakfast 2023]

16 minutes ago, blue_dolphin said:

Wok-cooked tomato & scrambled eggs.  Not that anyone needs a recipe for this but I followed one from Kenji in The Wok where he adds a bit of fish sauce to the eggs and it was a nice addition. 

 

A touch of fish sauce is nice in a tomato salsa as well. I think @nakji gave me that hint.

[The Soup Topic (2013–)]

Funny - to me soup was our classic Sunday meal.The noodles made earlier in week by Alte Oma - fine egg noodles, Boiled separately to not cloud the broth. Beef eaten as 2nd course with boiled potatoes, and choice of tomato or sour cream+horseradish sauce. Oh that beef broth! Linda like this but the onions were studded with cloved  https://www.wien.info/en/dine-drink/viennese-cuisine/recipes/classical-viennese-beef-soup-343382

[Your Daily Sweets: What Are You Making and Baking? (2017 – )]

13 minutes ago, RWood said:

Birthday cake for my cousin. She requested coconut. Gum paste poppies I had made awhile back.

You should frame image and gift it to cuz. You have an eye. I only attemted sugar art once (except for the spun sugar cage thing)in my early 20's It was quite beautiful but no cellphone easy images then Roses for mom on Mday I think. . 

[Dinner 2023]

33 minutes ago, billyhill said:

Made with pork sausage, the holy trinity plus carrot. Fair amount of heat and a splash of vinegar. Bay leaves and thyme.

 

Rice cooked with chicken stock, parsley and green onions and then folded in 

So no gizzard or liver - sounds tasty though

[Dinner 2023]

30 minutes ago, Kerala said:

Poussin variation.

As nice as these meals would be on their own, I'm going to have to think about some alternatives. And I miss *cooking*!

You did not cook this or?

['Tis Hunting Time—A smallish blog]

2 hours ago, chromedome said:

At first glance my eye interpreted the cat-cutout and the toy truck as a chainsaw, which struck me as an odd decor choice. Then I blinked and it all came properly into focus. I've been dealing with our winter's firewood lately, so I'll blame it on that!

I did the same. Chainsaws echoing here thru canyons dealing with downed trees and I also thought alluding to some horror movie.

[Dinner 2023]

55 minutes ago, haresfur said:

 

So you melt the cheese on the schnitzel then pull it out and put the sauce on top? That should help it stay crisp but is far from traditional where I live.

I think it is the odd American "Chicken Parm". Don't like it. But tastes vary.  https://cooking.nytimes.com/recipes/1017169-chicken-parmesan

[Outdoor kitchen - cabinets that are mouse proof?]

20 minutes ago, gfweb said:

 

never a problem in 30 years

 Count your blessings. As I look across canyon at huge outdoor kitchen the evil neighbor constructed -gives me pleasure to think he may have to deal with the little critters.

[Outdoor kitchen - cabinets that are mouse proof?]

27 minutes ago, gfweb said:

We have big plastic containers  with tight lids for outside.

Oh no. When I was breeding birds and had lots o seed stored - they chew right through plastic - then trp thmselves inside cuz can;t climb up slippery side. Not pretty. bRats are even more agressive.

[Breakfast 2023]

2 hours ago, Senior Sea Kayaker said:

 

This is a pretty common item, either as an omelet or as a sandwich, consisting of eggs, ham, usually green peppers and onions and sometimes cheese. At least in central and eastern Canada. I think it also called a Denver omelet.

 

 

Yes Denver is what the diners call it here. Like the zuke bloom add.

[Lunch 2023]

23 minutes ago, liuzhou said:

 

Corona beer isn't so bad that they have to cancel a beer festival, is it? Oh! Wait. Yes, probably! 🤪

White surfers in Baja buy it by the case - a clue...

[Shake 'N Bake and other prepared coating mixes]

But the Shake & Bake product's appeal is simplicity. Breading mix into bag, shake it up, and bake. No frying involved. So less than a minute prep and into the oven, No extra bowl(s) to wash. The era of quick and easy, and lower fat. I've never purchased it but my sister says my grandmother the immigrant did I do not recall that. But she worked all night, gave us a big lunch, and walked to bus stop around 4 to start all over again. She was adept at phrying though when time was on her side.

[Dinner 2023]

11 hours ago, Dejah said:

                                                                                                                              

 

One of the Chinese elders is a master gardener when it comes to Chinese vegetables. She always shares her bounty, especially Bitter Melon, which she knew we loved. I usually just stir-dry with beef and black beans, but decided to take a little time and stuffed the melons for this meal. I used ground pork, shrimp, ginger, Shitaki mushrooms for the stuffing

                                                                   

                                                              

 

I                               

 

                                     

I also trend to the bitter melon, beef, black bean prep. But my comfort dish is bitter melon stuffed with ground pork, mung bean noodle, wood ear poached in a light chicken broth. Used to be able to get it at a little Vietnamese market w/ hot food counter. like this  https://www.hungryhuy.com/bitter-melon-soup-canh-kho-qua/

[Shake 'N Bake and other prepared coating mixes]

3 minutes ago, blue_dolphin said:

Once you start a conversation and it’s out there in the world, there’s no telling where it will go!

Oh yes  I don't get the odd cravings because I long ago decided to only eat what I like - so no denial involved.  As to S & B I had this drlil with stepmother recently. She to my dismay discovered recipe sites on her phone and thinks the most silly things are wow. She went to buy Shake & Bake and was appalled at price. BUT they do do something to make the bake more like a phried item than just baked with bread crumb coating. 

[Dinner 2023]

1 hour ago, billyhill said:

Not much new happening in the kitchen. Revived the tradition of dirty rice but have altered it so much it is no better than a made for TV "based on real events". Tasty, none the less. Smoked a chuck roast (Serious Eats style) after 27 hours in the sous vide. I will definitely be doing that again.  The chuck...

 

 

So how would your today dirty rice be not like original?

[Breakfast 2023]

53 minutes ago, chileheadmike said:

We have the grandkids over for Sunday breakfast every week. Gives my daughter and her husband a break and I get to cook for them. My daughter stuck around for overnight yeasted waffles with fried apples and whipped cream. Bacon and a half a ton of fruit alongside.  

 

Clara (foreground) seems to like it. I caught my daughter by surprise.  Gigi is in the back stuffing her face

 

Nice to have the phood you make or others truly appreciated,  and a nice tradition,

[Ground pork often has a sulfur-y smell when I open the package]

6 minutes ago, gfweb said:

It was.

But I never noticed that smell with other meats.

I have personally only experienced it with pork. Skeeved me out on initial occasion. Butcher got a bit testy with me as by tme got back to store - smell gone but still in my smell memory iph that makes any sense.

[Ground pork often has a sulfur-y smell when I open the package]

Yes apparentl the gass collected in tight packaging go away in couple minutes. 

[Ground pork often has a sulfur-y smell when I open the package]

Is it cryovac packaged?. That can have a rotten egg smell  

[Jiffy love]

22 minutes ago, btbyrd said:

 

I can't say that I did anything special apart from using a hot pan from a well-preheated oven with convection... maybe the closeness of the elements helped. I also let the batter sit for 3-5 minutes after bringing it together which may have given the leavening agents a minute to get going. 

We discussed the rest inpast J posts. I do it and box says to. Science or not - it has become an automatic. Also I've not done the hot pan - sure that was a helping element.