torakris

This sounds wonderful! It is common to use the the akajiso (red leaf shiso) in its fresh form in Korea? I don't think I have ever seen it used fresh in Japan, only dried in furikake or pickled. I think uni-tarako paste and butter is a good combination, I combine butter with either tarako or mentaiko when making pasta and love it!

no slaps needed! welcome to egullet! I have never heard anything about using the seeds from the shiso plant, I will see what I can find out.

I will make sure to always have rice on my table from now on!

I love edamame, they are really the perfect snack! and this is the problem, since I see them as a snack I rarely use them in cooking. what do you like to do with edamame?

took the kids to MOS burger today, that jambalaya chicken was really calling to me! I was pleasantly surpised it was quite good, the orange flavor in the chicken was quite pronounced (are there oranges in jambalaya?) and I really enjoyed it. I liked the asparagus and the lettuce but felt it would have been better with just one or the other, preferably more aparagus. Those onion rings are too damn good!

Lipton cool peche peach flavored tea

Monday dinner: nikujyaga-- Japanese beef and potatoes dish daikon and mitsuba salad with sudachi-soy-white sesame oil dressing kimchi takuan (after the picture was taken my husband chopped them up and added shiso, myoga and bonito flakes) same jarred foods we have had on the table for a couple of days Japanese rice

sorry beans! Like she said, Fairlawn is part of Akron and you would have to rely on the business of the Akronites, since I can't imagine anyone driving from Cleveland down to Akron for food. What I know about Fairlawn is that is one of the nicer, newer suburbs. If you are looking for the Cleveland business I second most of the areas jglazer75 mentioned, especially the SOM Center/Mayfield area, the Beachwood area, and Coventry (most of my favorite restaurants in Cleveland are in the Coventry area). You might also try any of the "newer" suburbs on the East side, basically anything south of Chagrin Road going down 271 south.

the Japanese pizza thread: http://forums.egullet.org/index.php?act=ST...T&f=19&t=19219& I have never seen pickled ginger on pizza and don't think I want to....................

Laurie Colwin has a recipe in Home Cooking for Creamed Spinach with Jalapeno Peppers, which she says is "so good it made me want to sit up and beg like a dog." It calls for Monterey Jack plus jalapenos. I've done it with Pepper Jack (and still added extra jalapenos, of course). She's right. I made some adaptations and posted it in the Recipe Archives as: Laurie Colwin's Creamed Spinach with Jalapeno Peppers. and we thought we were being original! I am going to have to give that a try, looks great!

word for 8/26: 茶豆 chamame (chah-mah-may) These are a type of soybean, often referred to as the as the King of Soybean, that jumped in popularity in the Japanese markets in the past year. They have more protein and fiber then the average soybean and their name "cha" is from the Jaapnese word for tea, which they taste subtley of. I would also describe their taste as a little "meatier" then regular soybeans. They are eaten the same way as edamame. http://wnn1.niigata.isp.ntt-east.co.jp/eng...mame/tya01.html

but the big question is, do you STILL think that? oh and welcome to egullet!

lunch: zaru soba with lots of wasabi and shiso hibiscus tea

I didn't realize it had been around that long! Guess it is time for me to get down to the Yokohama Curry museum! http://metropolis.japantoday.com/tokyotrav...lfeatureinc.htm

I've used shiro miso as a component in a white onion soup that had chicken stock and much butter. But I can't abide the thought of butter being brought into a miso based dish. It is completely inconsistent with the flavour and texture profiles. Still, I'd be willing to try the nabe that you mention because the salmon, scallops, and uni might turn the direction such that butter marries well. As for milk in miso-shiru, that's alarming. The "clouds" of miso particles appearing in a broth with milk as one stirs is a terrifying image. A program I was watching the other day had some kids making an Ishikari nabe, they had half miso soup and half milk mixed together, tossed in some quartered crabs, salmon, potatoes, carrots, tofu and fuki (butterbur), then topped it off with dollops of butter................

I am another pepper jack fan, sometimes I will eat just pepper jack and some breadsticks as my lunch. My favorite usage was last winter a friend and I made a pepper jack-spinach fondue, this was wonderful!

iced coffee

word for 8/25: 枝豆 edamame Though most are familiar with this Japanese name they are also referred to in English as vegetable soybean, green soybean, fresh soybean, Japanese soybean and just plain old soybean. In Japan they are heavily salted and eaten straight form the pod as a snack or a tsumami to go with alcohol (usually beer). they are available frozen and fresh and while the frozen are quite good, if you can get your hands on some fresh one you will be amazed at how REALLY good they are. The outer pod, while edible, it not eaten and just discarded, don't make the same mistake I did when I ate them for the first and popped the whole thing into my mouth. I was chewing for a good 10 minutes before it finally went down. Though they are normall eaten straight, they can be added to rice dishes, simmered foods, stirfries, turned into soups, tofu, etc. picture: http://www.maruka-ishikawa.co.jp/images/ve...ure/edamam1.jpg

Soooo... Had you been talking about corn dogs? Is this something they usually want? Did this just come out of nowhere? Are they also victims of this suspicious corn dog phenomenon? (doo-doo doo-doo) It came absolutely out of nowhere! These corn dogs are really starting to scare me!

chicken breasts

I am the only one who didn't know what a pluot was? No cooking last night I was at a friend's BBQ last night and my contribution to the meal was a large bowl of hummus and various crudites. I usually avoid these "friends" like the plague, especially if they are going to be making attempts at cooking and the food was exactly what I expected (bad, bad, bad) but the company (of the other guests) was really wonderful and I only moved from my seat inside to go to a seat outside. This couple only knows how to cook 8 dishes (and none of them are really good) they actually rotate through 7 of them weekly, Monday is always the same meal, so is Tuesday, Weds, etc, she says that it makes the shopping easy! their 8th meal is their BBQ meal which consists of an onion soup mix and sour cream dip and grilled chicken breasts with his special BBQ sauce (which is actually a jarred sauce with some chopped onions added).and the chicken is always black and I mean REALLY black yet either raw inside or so over cooked it is no longer chewable. Tney also roast potatoes wrapped in foil, just poatatoes wrapped in foil, no salt, pepper, or fat of any kind and they are eaten that way, no flavor whatsoever. At least the other guests brought dishes as well!

word for 8/24: 白瓜 shiro uri (she-roe-oo-ree) This translates literally as white melon, but is sometimes referred to as white cucumber or cucumber melon, is Japanese it is sometimes referred to as tsuke-uri (from tsukemono pickles) because it is used almost exclusively for pickles. Though it can be salted and added to sunomono, it is the most famous of Nara-zuke, which are the sake kasu pickles made with the lees or letover solids from sake making. It looks like a big, fat light green cucumber, picture: http://www.pref.kagawa.jp/eizo/vol003/en/t...i/images/03.gif

I took the 3 kids shopping this morning and as usual the moment we stepped in the door the kids ran off in search of something I would definitely say "no" to. They come running back a couple seconds later with a pack of corn dogs! Now of course I couldn't say no. So came home and popped them in the oven and inside the package was a small packet of a light brown syupy looking thing. I couldn't for the life of me figure out what it was so I cut it open and it was.... maple syrup! (well a cheap imitation) who puts maple syrup on corn dogs?

in abut 2 minutes: a corn dog!