torakris

Just a quick note that I have split the char quay toew talk into it's own thread, you can now find it here in the Elsewhere in Asia forum. It was too good of a discussion to get lost in a dumpling thread.

My mother is currently on an extremely bland diet, under doctor's orders at least until Friday when her tests come back. No salt, pepper, spices, acids, oils, etc..... I am trying to think of things to make for her that will also taste good for the rest of the family. I thought poached salmon would be good (tonight I will also prepare steamed asparagus, a tomato salad and rice) but I have only poached salmon once before. I think it was a Bittman recipe and it had some wine it as well, the wine, water and some aromatics were brought to a boil then the fish was placed inside. The heat was turned off and the pan covered and it was left to sit for a while. Does this sound right? can I do it without the wine? any ideas for a sauce for the rest of the family? Something that children might enjoy? 8 of the 15 people I am cooking for are children. I picked up a bag of limes at Costco yesterday along with the salmon...

It was my friend from Japan and my nephew and they both had a great time. They especially loved the tours and the farmer's market and my nephew was very excited that he was able to help. Honestly I don't think either of them gave a thought to meeting a group of people from the interenet, they were too busy having fun!

I'm crazy enough to be willing to host it again next year, assuming anyone wants to come back and do it again. Is your trip from Japan a yearly occurence? We could attempt scheduling congruity... ← I am hoping to be able to make it next summer as well, we were here a little early this year. Next year it might be a little later in July as the summer vacation for my kids doesn't actually start until July 20. A date a little later in July would be perfect!

congratulations! those edamame look especially gorgeous

It is 11:30 am and my kids have just forced to crawl out of bed...... I am assuming most everyone is still sleeping as well since no pictures have been posted yet. I just wanted to ask When is the next one?!?! Someone get a picture up of those incredible squash blossoms that had me slaving over the hot oil for almost an hour!

Well the Heartland gathering is in is full swing! The wine is flowing, the knives are being sharpened, and the veal is in the oven....

We will meet everyone tomorrow at 10 at Zingerman's!

I too have had it, I see it mostly mixed in with rice. It wasn't bad but not worth searching for...

Is it a sort of pale green? it sounds like tororo konbu a kind of seaweed.

Add one person to my group My wonderful aunt who felt sorry for me not being able to find a car (none of the places take my JCB card--the only credit card I have ) has offered to drive us. So there will be 4 in my group.

take a look at 2 previous threads we have had, this first one also specifically discussed palces in Osaka: http://forums.egullet.org/index.php?showtopic=32371 http://forums.egullet.org/index.php?showto...64983&hl=knives

this was the first time I have noticed them, but I have to admit I wasn't paying much attention to Hi-chew a couple years ago...

Today I picked up two new flavors of Hi-chew, mango and passion fruit. The mango one was just ok, but I really enjoyed the passion fruit one. I also picked up some lychee flavored ones to take as gifts to the US.

forgive me if this was discussed on previous pages... What are we doing about lunch on Saturday?

Another thank you for an incredible review! I am working on my to buy list of various things for my upcoming trip to the US and I noticed recently my cookbook list was very short (only 1 actually). I haven't been keeping up with all of the new books and this sounds like one I would love, I also have his Babbo book and though I don't cook from it a lot the stuff I have made has been great. I can't wait to see more pictures!

that sounds great! thank you!

Sushi is all about seasons (shun in Japanese), everything in Japan has a season. If you want to eat a food at its best you should eat it during its season. So the next time you go into a sushi restaurant ask what is in season. Currently we are in aji (horse mackeral) and katsuo (bonito) season but in another month it will be a good time to ask for suzuki (sea bass) or uni (sea urchin)or shako (mantis shrimp). Sayori (halfbeak) is a wonderful fish, but it won't taste as good now as it would have tasted a couple months ago. I recommend waiting until next spring. Don't forget summer is also the best tme to enjoy unagi (eel) and anago (conger eel), also see if you can get some hamo (pike eel).

I have tried looking the various places and I come up with budin, but they are all for corn... This dish was so incredible I can't stop thinking about it!! In another week I will be in the US with fresh eggs from my sister's chickens and tons of zucchini from my dad's garden, maybe I will just play around with it.

they have the teriyaki burger, but it is actually a pork patty. I have never seen a teriyaki chicken sandwich before...

more nagaimo! this time with okra and and umeboshi sauce

Lat month McDonald's introduced a teriyaki chicken burger, I had high hopes for it but was very disappointed. At the store it was hard to tell from the picture that it was deep fried. Then it was dunked in the same gloppy teriyaki sauce they use for the teriyaki burger. McDonald's teriyaki chicken

Domino's latest Black Curry Pizza with chicken, green papaya, zucchini and bell peppers

I was watching a show the other day that was talking Japanese grown mangoes and why they are so expensive. Most of the imported mangoes are from Taiwan and the Philippines and they are picked from the trees while still green and then shipped to Japan. The Japanese ones, on the other hand, are ripened on the trees inside a net and a bag. The bag I think was to prevent iregular coloring and the net was to catch them when they fell off the stem. The mangoes are never "picked" rather they allowed to ripen fully until they actually fall off the stems themselves... This particular farm that they showcased sold their mangoes for about 4,000 ($40) a piece, I really wonder just how much sweeter they could be? but 4,000yen? here are some pictures of the netted mangoes

I finally made it to Salsita! The place really is tiny only 14 seats (10 of them counter) and the whole place, kitchen area included, is smaller than my living room. I loved it and can't wait to go back. We started off with a mojito for myself and beer with lime for my husband while we nibbled on incredible guacamole and homemade chorizo that I am still dreaming about. The chorizo was served with homemade pickles that included Japanese vegetables like myouga and daikon. We then ordered the zucchini pudding, sort of a cross between a souffle and a quiche that was my favorite dish. I wish I had paid more attention to what kind of cheese he put inside, I am going to try to duplicate this at home. We then ordered the cowboy beans (kidney bean and bacon dish) that was better than I have ever made and the pork carnitas that were so good it was almost a waste to wrap them in the corn tortillas... I wish I had taken my camera but my purse was too small.... The price was very reasonable and I can't wait to get back and try the rest of the menu.