torakris

Made Prasad2's recipe last night it was wonderful thank you!

wet oven mitts DO NOT insulate at all! My hands are still in pain!

Thanks! Her recipe also had an egg in it, that is the first time I had used an egg in naan, how common is that?

smallworld, have you been to Nissin supermarket in Azabu juban? I am almost positive they have frozen pierogies! Their meat selection is incredible! every kind of sausage you could want 10 plus kinds of prosciutto and pancetta, all sliced to order cornish hens duck veal lamb rabbit kangaroo ostrich etc etc

this is one of my favorite dishes. i often make it sans meat. just long beans, or asparagus, as a side (using canned paste makes it a quick and easy way to make a flavorful side dish). are you making the curry from scratch? I am making it from scratch this time; I have often used the canned Maesri brand which is just fine. I'm using the recipe from Thai Food, but did change the paste ingredients slightly and went a lot lighter on the dried shrimp, which I prefer. In fact, I hadn't made it from scratch until I got this cookbook. Interesting to note that the canned pastes for this curry do not include dried shrimp or shrimp paste. Torakris, check page 297 of Thai Food. I used hand chopped pork (not much), not wild boar (just didn't get out hunting today). Yes, it is good sans meat, and I've also used harcourts verts (sp?). Pretty much any kind of skinny green beans, but I do love the long beans. This one is great cold or at room temp -- it doesn't congeal like a coconut milk curry does. Thanks, I will give it a try! Just picked up a bunch or ground meat this weekend and have it all frozen, no boar however?!

I ended up making naan last night (I was going to make chapatis but found out I had no whole wheat flour), I used a Madhur Jaffrey recipe and it actually came out very good, considering it was done in a regular oven. My question now, is that when I am served naan in restaurants they always seem to have oil brushed on to them, what do they use and is it brushed on before or after the baking? These could have benefited a little from oil, since they were dry-ish on the outside.

Tuesday dinner: Thanks to the indian forum : Suvir's tandoori cornish hens ( http://forums.egullet.org/index.php?act=ST...0&t=12746&st=30 ) bottom of the page Prasad2's saag paneer ( http://www.thali.com/Recipe.htm#Saag%20Paneer ) cucumber raita home made naan Edited for recipe links

sounds great! hope to hear more! oh and welcome to egullet!

You don't need money to post here! My meals feed a family of 5, most of the for less then $10 a meal, and the average is closer to $5, that is only $1 per person! That is one of the reasons I post every dinner, to show that you don't have to be rich or exceptionally creative to eat decent food. and we are all allowed bad days as well!

currently eating breakfast: iced coffee last piece of the orange semolina cake

Lyle that is a good question and the answer is both. In the case of appetizers, normally I am sure they are meant to be shared, but if you want to eat it all by yourself go ahead! I occasionally order a zensai (appetizer) moriawase and then a salad or soup for my own meal. sashimi moriawase (probably the most common example) can be both, often it is served as an entree for one, other times you can specify the # of people you wnat it for and theyw ill create it accordingly. Some "family" restaurants, Denny's types often have an entree called a furai (fry) moriawase, this is a mixture of fried foods (shrimp, oysters, fish, etc) and is normally intended for one dinner.

recipe?

word for 6/4: 盛り合せ moriawase (moe-ree-ah-wah-say) This appears on menus a lot! It simply means a variety of things (usually of the same "type" of food all served together on one dish. so for example sashimi moriawase is a mixture of various types of fish, sashimi style kimchi moriawase is mixture of various types of kimchi zensai moriawase would be a collection of various appetizers

I bought another one of those ume daifuku today, I am addicted! I paid closer attention this time the outside is light green mochi with a faint ume taste inside is shiro an (white anko) and then in the middle is a whole green ume probably simmered in sugar syrup until soft. Wonderful

my kids insisted on yakisoba bread today for lunch eeewww.................

And what do they put in it to make it squeezable? I have no idea! I check on my trip to the supermarket I am back from the supermarket, bought some lard. It is made by Snowbrand (a major milk/butter/cheese company in Japan), the ingredients list pork fat and oxidation prevention medicine (I am sure there is an English word for this but i am going blank so that is the direct translation. It has Vitamin E in parantheses. Here is a picture: http://www003.upp.so-net.ne.jp/beginner_so...mg/lab/1_03.jpg this was the only picture I could find, the reason it is in the pot is because he was melting it to make soap? I didn't read the whole website..................

caught me at snack time an ume (Japanese plum) daifuku and Lady Grey Straight tea in a bottle, cold.

Just finishing up lunch a bowl of Japanese rice topped with leftover broccoli and sugar snap pea blackbean stirfry with 1/2 an onion stirfried in.

I collect Victoria's Secret's thongs, have a collection of 58! oops did we say food related?

Everyone here in chicago calls these rolly pollys, but I call them a potato bug too. They're supposedly a relative of crabs and lobsters. Maybe edible? yep, that's what I've got! hundreds of them!

joel another welcome to egullet! what would be the best bread to eat with saag paneer? or would rice be better? I will be making it tonight and was thinking of making chapatis to go with it, I haven't had very good success with naan, though it is my favorite Indian bread. Maybe i need to invest in a tandoor!

...not to mention the typhoon torakris was just talking about. Boy, you let some ladybugs loose in your garden in Japan and a typhoon is liable to blow them clear across Siberia. Then what're they gonna do? First the potato bugs, I don't think these are really potato bug now, or at least what I grew up calling a potato bug. i found a picture of a potato bug on the web nad they don't look like what I have. These bugs are everywhere (all over my house in Cleveland too), they usually live near cement, under planters, etc They sort of look like mini armadillos and roll into balls when touched. I like the idea of paying my kids, I think I will be doing that today! As to the aphids, My neighbor told me to spray them with water and dish soap solution, well I didn't have a spray bottle so I drowned then with a large tumbler filled with dish soap and water, then the typhoon came and they seem to all be dead (they all turned brown instead of green, but are still on the plants). Not sure if it was the typhoon of the dish soap. I have never seen American lady bugs in Japan, theirs are black with red dots, so I am wondering if they are the same? I doubt they sell them in the stores though. As to the chemicals, they seemed to have very different ones over here and I am not familiar with the names, I did buy one and was trying to read it with the help of a dictionary, but I didn7t even know the English words!

And what do they put in it to make it squeezable? I have no idea! I check on my trip to the supermarket

What do they use squeeze-lard for? The Japanese use lard in a lot of dishes of Chinese origin, especially in gyoza, steamed buns, ramen and fried rice, I guess the squeeze bottles make it easier for the home cook. I searched yahoo Japan and couldn't come up with a picture or information, just hundreds of recipes that call for the tubed lard! I am not sure what company puts it out, guess this means a trip to the supermarket!