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Everything posted by torakris
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Friday night: Daughter Julia (age 5) was on an overnight trip with her kindergarten class, so just 4 of us for dinner. bul-kalbi-- Korean style beef ribs (but with out the bone ) wrapped in shiso and lettuce leaves and smeared with kojuchang somen noodles in a chicken broth with sauteed baby bok choy and shiitake and lots of garlic, ginger, and fresh red chiles (this was from Donna Hay's Cooking from the Pantry book and was REALLY good, my husband who rarely raves about anything, commented about 10 times that this was really good ) daikon kimchi cabbage kimchi Japanese rice
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nothing, absolutely nothing oh wait is this what we are eating or what we are wearing
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Vegetables A to Z is a great book, but wouldn't really recommend as a vegetable cookbook, it doesn't cover the "common" vegetables and it is more heavy on information then recipes. I do have to admit it is one of my favorite books, but I have yet to make a recipe from it. I know you said not vegetarian but Deborah Madison's Vegetarian Cooking for Everyone is really wonderful, it is usually the first book I go to when I can't decide what to do with a certain vegetable.
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Really? You don't like yogurt & milk-flavoured candies? How bout actual yogurt or milk? I really like Poi-ful too! I haven't tried the normal-flavoured ones, but I do like the Calpis-flavoured ones. I'll keep a lookout for the kakigori-flavoured ones here. Chewy things wrapped in rice paper? Were they white and did they have a rabbit on the wrapper? If they did, I hate to tell you....those are milk candies! ^___^ I like those too, but I think those are Chinese candies. I don't really like milk or yogurt either. One thing I hate is green apple flavor and the Japanese use it a lot! I always think green is going to be lime and then I bite into it and it is green apple, eeewww!
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I have too many wants to even lists, but they all start with a new kitchen, which of course would mean a new house.......
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My mother (Italian, born in America) uses nothing put a paring knife, I bought her a cutting board and a chef's knife 2 years ago and she says it is awkward. My grandmother (Italian, born in Italy) always uses a cutting board. I am lazy and don't pull out the board unless I really need it. I slice vegetables for salads directly into the bowl, cube tofu in the palm of my hand, slice breads directly on the countertops or hands, etc.
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Ok that is a little more then average but not too far off. Because watermelons are so expensive (and refrigerators are so small) they are mostly sold already cut. Large watermelons are a little smaller then a basketball (except for the square ones Japanese melons are round, pefectly round) and are cut usually into 1/6 or 1/8 pieces. I bought a 1/8 piece yesterday for $6. Right now they have a lot of these softball sized ones going for $10 a piece.
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word for 7/12: 長ネギ naganegi (nah-gah-nay-giy) This literally means long onion, it is the onion that is refered to by a variety of names: Japanese bunching onion, Japanese onion, Japanese leek, Welsh onion, etc It is very long and its thickness falss somewhere between scallions and leeks, it is quite mild and is eaten raw as a garnish as will as cooked. It is quite common to them on a yakitori skewer as well as atop a bowl of ramen noodles. picture: http://www.bigempire.com/sake/images/imports4.jpg
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I like chewy candies and some of my favorites in Japan are the Hi-chu (not sure of how they spell it in English) in any fruit flavor, I really dislike yogurt and milk flavored candies. I also really like a candy called poi-full, they are sort of like jelly beans and they have a new summer flavor of kakigori (shaved ice) out now. I also really like those chewy things that you eat wrapper and all, the warpper melts in your mouth, forget what they are called as I haven't had them in a bout 10 years.
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my favorite snack of late are these puffed corn things. I don't buy many snacks but these are really cheap less then $1 for a large bag and they are really addictive.
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chocomoo welcome to egullet! and the Japan forum Let us know how the nankotsu are....
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An $83 watermelon? Thats insane. They do look cool though. not insane, average. This why the Yamaguchi's didn't buy a single watermelon last year!
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I love my cheapo Japanese slicer/grater thingie, I couldn't imagine paying major bucks for a mandoline. Of course now that I have learned to use a knife I rarely pull it out.
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Thursday night: had my 3 kids plus 2 more so a very kid friendly menu meatballs and roasted potatoes and green beans all simmered together in a tomato-onion sauce seasoned very heavily with garlic, fresh oregano and fresh basil green salad with red onion slices and balsamic-EVOO dressing katsuo tataki-- seared bonito slcied and topped with garlic slices, shiso and a drizzle of tamari Japanese rice dessert: brownies
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interesting sushi website: http://rgmjapan.tripod.com/SUSHI.html lots of vocabulary and pictures with variations such as meat sushi and vegetarian sushi
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word for 6/11: 三つ葉 mitsuba (mee-tsu-bah) This is often translated as trefoil or Japanese parsley, or white parsley and it seems to have a couple other nams as well. It is part of the parsley family, but it a a unique taste that really can't be substituted for. It's name mitsuba means "3 leaves" and that is what it looks like, a long stem with 3 flat, deeply cut leaves. There are a couple different varieties, some with white stems, some with green, some are more "leafy" and others are more "stemmy", but they all taste pretty much the same. The whole plant is eaten, both stems and leaves, and is used either raw or blanched. mitsuba turns bitter with long cooking and so is added to dishes at the very end of cooking, or in the case of miso soup is sprinkled on just before serving so the heat just barely cooks it. picture: http://www.maruka-ishikawa.co.jp/veg-fru/mitsuba.htm
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yamaimo are actually very bland, but they have a nice crunch when not in the grated form. Think of it like a slimy jicama.
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First off, thank you so much for taking part in this discussion. I also want to let you know that I hold you fully responsible for my complete lack of interest in anything that is not food related, I was hooked on your show "Taste" from the beginning and it has changed my life, especially the way I eat! My question is: Your new book is about American food and your past books have touched on various cuisines, so are there any cuisines out there that you still haven't really explored yet? Any cuisines that intrigue you and you are curious to learn more about?
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I have made chicken patties similar to this before and for a nice crunch I added water chestnuts that had been chopped. It was very very good but now getting farther and farther removed from larb. I like the combo of pork and shrimp, it is the only way I make my shumai now, along with either water chestnuts or renkon (lotus root) for crunch. I guess I like crunch in my foods..................... just not panko on my sashimi
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weds dinner: Haven't been shopping in close to a week, cooking from the freezer kinme (some kind of red skinned fish with big eyes) simmered in a soy-sake-sugar-ginger broth with nanohana (broccoli rabe)-- this was actually very good considering they were both frozen products hiyayakko (cold tofu dish) with lots of shiso (from the garden) and ginger drizzled with tamari smoked salmon, celery and red onion dressed with lemon juice and EVOO soy simmered shiitake and konbu Japanese rice dessert: ice cream
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word for 7/10: 銀杏 ginnan ginkgo nuts These come onto the market normally in autumn and are really wonderful, avoid the canned ones if at all possible, they are absolutely flavorless. Ginnan are used more as a garnish (for their beautiful yellow color) then as a main part of the dish. They are a regular ingredient in chawan mushi (steamed egg custard) and other steamed dishes but you will also see them grilled, deep-fried and simmered. It can be time consuming to remove the 3 layers before eating but they are worth it.
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I haven't watched 3 pun kukingu (3 minute cooking) in ages but know they are still around because i see the magazine version on every trip to the supermarket. Here is there homepage: http://www.ntv.co.jp/3min/old/index.html Yamamoto is still listed, but she doesn't seem to have done anything for a about a year.
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mountain potato in Japanese is yamaimo (yama= mountain imo= potato) This is actually a category heading referring to quite a few different types of potato, these are the main types (though there are plenty more) that you will see in a Japanese market 長いも nagaimo, this one is long and tube shaped, and often a little "hairy" and light brown in color picture: http://www.towada.or.jp/muraokosi/dscf1162_Small.jpg 山芋 this one is sort of paddle shaped and and very light in color, this is most popular in the Kanto area (Tokyo region) and it is not uncommon to see it sold under the name just yamaimo or even yamato- imo 大和芋 the true yamato-imo is actually from the Kansai (Osaka region) and is a dark or light brown mishapen, lumpy thing, occasionally referred to as tsukune-imo 自然薯 jinenjo, very long and quite thing sort of a medium brown in color (this one is normally wild while the other types are cultivated) found a picture showing all of them in the order described here: http://www.vegefund.com/panfu/yam/yam.htm It shows two types of yamato-imo
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Though it has quite a few fish recipes, there don't seem to be any particular to that region. It is an older book (mine is 1991) and I picked it up at a 1/2 price book store for $7.98 about 6 months ago.