torakris

Friday dinner: I will be watching my friends 2 kids (ages 7 and 10) while she is on business in London, so the next week will be very kid friendly! sauteed chicken thighs with teriyaki sauce crinkle cut french fries cherry tomatoes green bean and unknown citrus fruit salad Japanese rice furikake dessert: ice cream

Thursday dinner: risi e bisi rice and pea "soup" tomato and mozarella tart with a basil-garlic crust dessert: left over mushi-pan both recipes were from The Complete Italian Vegetarian by Jack Bishop

elaboration on this one PLEASE!!!!

Deer meat. Think deer meat. Some of the best meat you can have. But what do you do about a 2 year old who likes to dig up your pepper plants with a plastic tea cup?

check out : http://www.engrish.com/ for some examples what are some of the weirdest names, funniest packages you have seen?

THANK YOU!!

In a search this morning for a place for my husband and I to spend our anniversary, I ran across a restaurant in tokyo called the Arty Farty Club

yesterday a neighbor was going to make curry spaghetti (spaghetti topped with curry), even her 7 year old turned up her nose at the idea!

looking for pocky G? check the bottom of this thread: http://forums.egullet.org/index.php?act=ST...9212&hl=pocky+g

Ohio, really? Donna Hay (Australian) calls for tthem a couple times in her books, and in the pictures they are usually julienned so I have no idea of what they look like, and of course I had never heard of it before.

what is this?

I make these too! They are really good. My recipe for stuffed cabbage, I am pretty sure that my mother got off a can of Campbells soup way abck when,, It is the only stuffed cabbage I like.

So basically the idea I am getting is to go by smell rather than appearance? Another stupid question: does blue cheese (or even other cheeses) continue to mold (in a good way) after packaging?

word for 5/2 酸っぱい suppai (sue-pah-ee) sour here are some words you can practice your "suppaiiiiii!" with: http://forums.egullet.org/index.php?act=ST...T&f=19&t=19462&

when I first came here I was addicted to these chocolate covered almonds. My current favorite snack (if it can be called a snack) are Hi-chu (chew?) these are sort of like starburst but 100 times better, my favorite flavor is sakuranbo (Japanese cherry) I love anything ume flavored or sour, like vinegared konbu.

A visit to a nursery this morning gives my garden some new Korean red peppers, ekoma leaves (similar to the Japanese shiso), and yellow mini tomatoes.

Favorites?

I finally made the yuzu-cha mushipan last night and it was quite good. The recipe didn't specify how many "cups" it would make, but there was a lot of batter and it would ahve required steaming it in 3 batches so I poured it into a 9 inch cake pan and steamed it that way. I should have lowered the heat a little (did it too late) and the edges cooked more then the middle, but it was still very good!

Weds night: chicken breast and niniku no me (garlic stem) stirfry with ginger, sake and lots of black pepper JAZ's spicy coleslaw (this was really wonderful!!! ) http://recipes.egullet.com/recipes/r329.html konnyaku with sesame oil-soy-red pepper dessert: yuzu-cha mushipan a steamed cake made with yuzu "marmalade"

are do boiling it in a milk pan?

In Japan a lot of desserts are eaten with a single toothpick like thingie. It is a little bit bigger, flatter and broader then a toothpick and it is used to spear the food, usually some type of dango (sticky rice balls). There are also some two pronged ones. They are usually made from bamboo?

word for 5/1: 甘い amai (ah-mah-ee) this means sweet or sweet tasting so with these words amai and karai you can now read the boxes or curry roux! mild--甘口　amakuchi -- sweet tasting (the second kanji means mouth, but in this instance, flavor or tasting) medium--中辛 chuukara -- medium spicy (the first kanji means middle or medium) spicy--辛口 karakuchi -- spicy tasting (the second kanji is the same as for amakuchi)

I am assuming the following would work with regular sweet potatoes, though we do this with Japanese sweet potatoes. Wash the potato well then wrap it in a slightly damp newspaper and then wrap this in tin foil, place inside the coals of a BBQ and leave it alone for about 30 minutes, turning it once. Unwrap and eat while still steaming hot, this is always the hit of our BBQ's!

OK I don't like beets, I never have but I am trying to, so a friend suggested I try borscht (sp?). I have never made, nor eaten for a matter of fact, this in my life. Beets are close to impossible to find in Japan but on my last trip to Costco, I found some, pre-cooked (steamed) and packaged in their juices, beets. They have an expiration date of 9/03 so I figured I have some time to figure out what to do with them. Since they are already cooked I figure roasting in out of the question, any suggestions?

lannie, Welcome to egullet (oops think Jin just said that! ) and what a first post1 bacon kimchi cream pasta, I am going to have to ponder that one a little while.....................