torakris

Thursday: lasagna brown mushroom, celery, and shaved parmasean with some lemon juie and EVOO

Isn't that BOILING? I am not kidding. She actually said she was sauteing. I can still picture the onions and celery getting boiled. It is driving me nuts who she was. Michelle Urvwater (sp?) maybe? I remember her too. I don't think it was Michelle Urvater though, I remember an older woman with a dishwater blond above the shoulder bob..... It was some show about low cholesterol or diabetes or something along that lines. It was a PBS show I believe, I didn't have cable back then...... and yes she called it sauteeing in water!

Don't worry you'll catch up with the rest of us in no time! Welcome to egullet and the cookbook thread! Add one more for me....... ajia no choumiryou de itsumo no gohan by Watanabe Yuko A Japanese cookbook about cooking with "Asian" seasonings

word for 12/12: クインシーメロン kuinshiimeron (koo-een-shee-may-rhone) I am guessing this is Quincy melon in English.... It is a sweet yet mild flavored or the orange fleshed (red in Japanese) variety that has the netted skin. It appears on the market in late spring to early summer. quincy melon: http://kondoh.ktplan.jp/yasaikudamono/frui...kanikumelon.jpg

MIDDLE EASTERN Isuramu-nasuriin (Iran/Pakistan/Turkey/Malaysia/Indonesia/Saudi Arabia/Jordan/Syria) (Online shop) http://nasuriin.easy-magic.com/user/ Teheran Shop ("real" shop--Yokohama) http://niki-kitchen.web.infoseek.co.jp/iranian.html

COFFEE AND TEA Select Foods Mart Kataoka ( mostly coffee & teas but some other foods as well)(online) http://store.yahoo.co.jp/kataoka/index.html Pao Coffee (online) http://www.paocoffee.co.jp/

DO NOT ever remove your eyes from your fingers while grating carrots, on one of those triangle grater things, to scream at your children, unless you really like pinky flavored carrots......

WOW! I hope I get an invitation next year too!

still only midway through an inredibly busy week, last night threw together flour tortillas filled with Chinese style roast pork Asian style coleslaw

So, what does it taste like? Vegetable oil? Soba sorry but this is one time I am NOT going to try it!

word for 12/11: アールスメロン aarusumeron (aah-rue-sue-may-rhone) In English this would be Earls melon, thios was one of the first melons to Japan about 100 years ago, it is from an English variety called Earls Favorite. Sometimes just referred to as muskmelon in Japan, this is regarded as the king of melons. It is available all year round as much of it is grown in greenhouses, so it is perfect for gift giving. When you here about melons going for $100 a piece it is usually of this variety, they can be found for much less though. It has a skin with a net like pattern and the flesh can very from almost white to orange depending on the type. Like most melons in Japan they are grown suspended in the air so that there are no ground amrks to mar their beauty (and thus lower their price! ) one of the earls variety: http://www.uedamelon.com/Shopping/Detailed/Arusu.htm

This would really depend on who is doing the cooking! I would use niban for all of the above but I also prefer the koi (strong) flavors that are popular in the Kanto (Tokyo and surrounds) area, but someone from the Kansai area (Osaka, kyoto and surrounds) would probably use ichiban. The only case where I would use ichiban outside of clear soups would be in chawan mushi.

ichiban dashi (first stock)produces a very clear and mild flavored broth that is used for suimono (clear soups) the type served at the beginning of the meal with just a couple things floating decoratively in the bowl. nibandashi (second stock) is stronger flavored and is used more for miso soups, and general cooking uses like noodle broths, stock for vegetable preparations, etc. niboshi dashi (sardine stock) is the strongest flavored and is used mostly for rich, thick miso soups and some stronger flavored noodle dishes. konbu dashi (kelp stock) I don't see used too much, it is usually called for as a flavoring for rice dishes. These are the general use as them and have seen them being used, but it can vary by region and even more by household.

Tuesday dinner a big nabe, sukiyaki style with chicken meatballs (made with minced lotus root), daikon and Chinese cabbage and eaten by dipping in a raw egg chikuwa (a type of fish cake ) and cucumbers with a karashi (Japanese mustard) and soy dressing Japanese rice

word for 12/10: プリンスメロン purinsumeron (poo-rheen-sue-may-rhone) This would be called prince melon in English, it was created in 1959 by Sakata Seed Co. a cross between a British melon and a French melon. It was given the name Prince because that was the year of the marriage between then Crown Prince Akihito (current emperor) and Michiko Shoda. This is a small melon with a smooth skin that has a very sweet light orange flesh. prince melon: http://www.ic-net.or.jp/home/ds-chizu/tokuspurinsumeron.htm

There was a lot of couscous eating going on last night.......

word for 12/9: アンデスメロン andesumeron (ahn-day-sue-may-rhone) I guess in English it would translate as Andes melon, and despite the misleading name this created in Japan melon has nothing to do with the Andes. The creators (Sakata Seed Co.) called it the "anshin desu melon" anshin meaning safe and desu the verb is, it was given this name because it is very easy to grow, requiring little hands on labor and giving a great yield. It was then shortened to andesu, this is a very popular melon in Japan mainly because it is so affordable. the outside has a net like pattern and the inside has a soft green flesh that is wonderfully sweet. Andes melon: http://www.hapima.com/prd/01000026/01000026A-005-43/

McDonald's newest debuts tomorrow The mozzarella chicken katsu a deep fried chicken patty that is stuffed with mozzarella cheese and served in a bun with lettuce and two sauces, a special demi glace sauce and an onion, mustard, pepper combo. http://www.mcdonalds.co.jp/sales/promotion_h_f.html

here is a thread on the wood ear mushroom from the Japan forum http://forums.egullet.org/index.php?showtopic=22840

I am glad I am not the only one! I swear sometimes those food magazines just jump into my cart

Monday night swordfish kebabs (from Cladia Roden--marinated with pureed onion, EVOO, lemon and bay leaves) spiced couscous with red cabbage roasted root vegetables (potatoes, carrots, andtwo kinds of sweet potatoes)

I feel the same as Heather! except I have 3 kids and I will only take all 3 of them shopping about twice a year and then I always swear I will never do it again! My youngest will start preschool/kindergarten in April and I am already dreaming about leisurely food shopping, stopping by a book store to browse for and hour or two, stopping to get a coffee that does not turn to ice by the time I get the first sip..... yet I digress... back to food shopping

AUSTRALIAN FOODS Great Aussie Food (online from Australia with delivery to Japan) http://www.greataussiefood.com.au/

IMPORTED WINES Tanakaya (online/"real" shop--Tokyo) http://www.tanakaya3.com/tanakaya/Flame.htm Again from the Tokyo Food Page, both online and "real" shops http://www.bento.com/winestor.html

IMPORTED BEER There are already very detailed lists at the Tokyo Food Page online sources http://www.bento.com/beerorder12.html "real" stores http://www.bento.com/beerstor.html