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Everything posted by torakris
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Japanese tamago tofu actually does not have tofu in it, it is just eggs. Seasoned and then steamed in a mold. I am assuming it is because of its appearance that it was given the name tamago tofu.
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The two words actually have no relation to each other, okashi is a sweet/snack and okashii (note the extra i on the end) means silly, crazy, weird in a funny way, etc. If you write them in Japanese they are quite different. おかしい okashii is often written in hiragana but the kanji look like this 可笑しい When you are talking about snacks the actual is just kashi with an "honorable o" added to the front of it. Kashi looks like this 菓子, then when you add the o, it looks like this お菓子。
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I was going to make the nanban-zuke but I inadvertantly threw the deep frying oil into the trash ( I hardened it first) in my rush to get the garbage out forgetting I was going to use it again that night.... I I did it Korean style instead, simmered in a kochujang based sauce with moyashi (bean sprouts), shiitake and mizuna.
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a very simple dish of simmered koya-dofu (freeze dried tofu), it isn't the prettiest thing but it sure does taste good and the biggest plus is that all three kids love it!
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Hi-chew lovers, check this out!! Hi-chew ice cream This was really good, I can't even begin to describe the consistency, it was similar to a high chew but not as chewy, but chewier than any ice cream I have ever eaten. I have never had anything like it and I will definitely have it again.
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some snacks we picked up on an outing yesterday kinako mochi in the back, warabi mochi with matcha-kinako on the right and zunda mochi (with sweetened paste made from edamame) in the front
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since we are showing off our eggs! mine have the date stamped on them, I bought these on the 9th so it seems like they are good to eat raw for at least 2 weeks. I have to admit that until Hiroyuki mentioned the little piece of paper included in the eggs I never paid attention to it, I had never read it before. I would open up the pack of eggs and then toss it in the trash....
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In defense of all things gooey (caramel sauce, melted chocolate, Nuttela, etc.), I must insist that it be excluded from the "nebaneba" list. Just so nobody gets the wrong impression, "nebaneba" implies more of a sticky or viscuous texture. Of course, some gooey foods do happen to be sticky, but not all. ← gooey is now officially excluded! I actually think slimy is the best description but it also sounds the worst...
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my husband's favorite miso soup is with deep fried eggplant slices and red miso...
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Melokhiya thread in the Africa and Middle East forum
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I have tried various graters for ginger and always go back to my microplane.... EDIT I have seen little miniature rake like tools that are supposed to be used for getting all the trapped ginger.
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I am impressed! I don't even know anyone in Japan who does that themselves.
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of course, you can do anything you want to! It won't be exactly the same. I shallow fry instead of deep frying most times because I don't want to waste the oil, but I have at least an inch in the pan.
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you could not do that with Japanese style tamago tofu... the Japanese stuff looks like this and it is even more fragile than it appears.
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Thanks for the information! I actually just finalized the hotel plans this weekend. We will be spending 7 nights in Sanur at the Paradise Plaza Suites and then the last 4 nights at the Novotel on Lombok. I can't tell you how many days I spent going through hotels... With a family of 5 most places were telling me I would have to book 2 rooms (and this is peak season ) I really wanted a child friendly place, preferably with a kids club, and I really wanted a place with a kitchen. The Plaza suites had a two bedroom with a kitchen for a great price and a kid's club to boot. I also like the central location of Sanur.
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I am another fan of the name 'Sushi Revolution'. Does anyone know how many conveyer belt sushi places there are in the US?
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Cleveland Restaurants: Reviews & Recommendations
torakris replied to a topic in The Heartland: Dining
oh yeah I was in Cleveland last summer as well, but it was only 3 1/2 weeks and I spent a week of it in Boston so I didn't get to all the palces I wanted to get to. -
Cleveland Restaurants: Reviews & Recommendations
torakris replied to a topic in The Heartland: Dining
I have checked out all of the websites you have listed! Carrie Cerrino's sounds wonderful, but North Royalton...?? If you say it is that good.... would you recommend lunch or dinner? Lolita sounds like a perfect place for a get together.. hint hint -
from a Japanese website, these are the preventions that will help avoid salmonella: ①10℃以下で保存する。(*20℃以上で菌は増殖します) ②卵を割った状態で保存しない。食べる直前、調理する直前 に割る。(空気中の雑菌がつきます) ③調理したら室温で放置しない。なるべく2時間以内に食べる。 ④冷たい料理は10℃以下で保存する。 ⑤洗ってから使用する。 ⑥ヒビ割れのあるものは加熱調理する。 ⑦賞味期限後は加熱調理する。 1. Store the eggs at under 10 degrees © 2.Do not store them after breaking them, break them open just before eating or cooking. 3.Cooked egg dishes should not be left at room temperature, eat within 2 hours. 4.Cold egg dishes should be kept at below 10 degees © 5. Wash the eggs before using. 6. Cook any eggs that are cracked (do not eat raw). 7. Cook any eggs that are past their expiration date (do not eat raw). from here http://www.e-tamago.net/topic.htm
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I think I was Korean in another life...
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anyone have a picture of what the noodles should look like before being cooked? so I know what to look for at the store...
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I have gotten sick from eggs (they were undercooked but not raw) 3 times in my life, twice in Hawaii, once in Ohio and never in Japan where I have been consuming raw eggs for 15 years....
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Kristin, I was extremely happy with the chuck roast I got from Whole Paycheck last week. ← You don't by chance know how to say chuck roast in Japanese....? I guess it is time to sit down and learn my cow parts, anyone know a good site?
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definitely broil! that piece should take anywhere from 10 to 20 minutes depending on the heat.
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count me in on this one! I have know idea what Cantonese chow mein is, but it sounds good. any recipes someone can point to?