torakris

Great stuff isn't it? nice to be talking about bibimbap again!

Boiled rice? as in the way you boil pasta? or more like steamed in a takikomighan style?

I just realized my original post's link didn't actually show the page I wanted, I changed the link up there but I will add it here as well: http://www.pizzahut.jp/new/new.html

I like Osaka style, everything all mixed together, a nice cabbage, seafood, nagaimo mix for me topped with some thin slices of pork belly, the finished product topped with okonomiyaki asuce, mayo, aonori, and benishoga. My absolute favorite though? monjya-yaki

Grandma's frittata di zucchine Serves 4 as Main Dishor 8 as Appetizer. This is my Grandma's zucchini frittata, that I still look forward to eating when I visit her house and she never disappoints me. 3 T extra virgin olive oil 2 T basil, chopped 1 large onion, sliced 1-1/2 lb zucchini, thinly sliced in half circles 6 large eggs salt and pepper 1/2 c grated romano(pecorino) cheese or parmigiano (about 2 ozs) 1. In a 12 inch heat 2 Tablespoons of EVOO over medium heat, add the onions and saute until wilted about 5 minutes. Add the zucchini and cook, stirring occasionally, until tender, about 10 minutes. Add the basil just before taking off the heat. Pour into a colander and let drain. 2. In a bowl, lightly beat the eggs with a fork, add the cheese and salt and freshly ground pepper to taste. Add the drained zucchini and onion. 3.Heat the remaining tablespoon of EVOO in the skillet over medium heat, when it is hot add the egg mixture, using the fork to distribute it evenly. Lower the heat to low and cook until set 12-15 minutes. Remove from the heat and place a large dish on top of the skillet and invert, slide the upside down frittata back into the skillet and cook a couple of minutes longer. Invert one more time onto a dish to serve. *Alternatively it can be placed under a broiler until just browned. Can be eaten hot, but tastes better at room temperature and is even great the next day cold. Keywords: Hors d'oeuvre, Vegetables, Main Dish, Italian, Vegetarian, Easy ( RG311 )

yuke! yuke! yuke!

and if the sausage crust isn't bad enough, these are the toppings I have to look forward to: http://www.chachich.com/mdchachi/jpizza.html

I opened my newspaper today and a Pizza Hut flyer flew out advertising their NEW pizza crust: sausage stuffed! Here is what it looks like: http://www.pizzahut.jp/new/new.html

go with bulgoki/ bulkalbi chap chae mandu (pot stickers) savory pancake type thingies, ones that don't have seafood bibimbap (ask for the sauce on the side, if it isn't served that way) Depending on how authentic it is there may be a variety of Japanese dishes on the menu as well, teriyakis, tonkatsu, etc. I am also sure the menu has will show (by a special symbol or star) which are the spicy items. Good luck! and just think more kimchi for you!

Friday dinner: WAS going to make the Zuni Cafe roast chicken bread salad, but Costco had no whole chickens for sale and then my husband called at 6:00 just as I was walking in the door from shoping with my 3 plus 2 more kids I was babysitting, to say he would be a little late and didn't need dinner. So me and the 5 kids ate: soft shell tacos tortillas ground beef cheddar cheese lettuce salsa black olives dessert: Costco apple pie!

dorayaki: http://plaza6.mbn.or.jp/~caketime/Dorayaki.htm

I love unagi, especially kabayaki style, basically the only way they prepare it in Japan. Most people buy it already cooked (grilled and sauced), this is great stuff but of course it never tastes as good as when you eat it fresh. I saw on a japanese TV show a while ago the best way to prepare the pre-cooked product. Take a long piece of foil and grease it with a little flavorless oil) then place the unagi on the foil and sprinkled with a little sake, wrap the foil tighltly and place it in a frypan, cover it and turn the heat to medium and "steam" for a couple minutes until completely warmed. Much, much better then the microwave or boiling methods.

Thank you for clarifying that! I was starting to get an image of you as a very well built woman in the 300lb range!

I love chicken thighs and breasts! They require completely different applications but both can be truely wonderful! I rarely prepare thighs the same way twice, but I was planning to put some recipes in the archives today and when i do I will post the links here. I love all of the other ideas as well and plan on giving some a try. some quick favorites: Thai curry chicken thighs cubed with a variety of vegetables all sautted to togehter add a can of coconut milk, some prepared Thai curry paste and simmer for a couple minutes. If you have some lemon grass, kaffir lime leaf, ot Thai basil throw it in as well. chicken with a teriyaki glaze make the sauce with 1/3 cup soy, 1/3 sake, 1/3 mirin and 1 to 2 teaspoons of sugar, place all the ingredients in a small sauce pan and bring to a boil and then simmer it (strong simmer) for about 5 minutes until slightly thickened, let cool. This makes about 1 cup and can be kept in the refrigerator for a while. Saute boneless thighs until almost done, then wipe most of the oil out of the pan with a paper towel and pour in the sauce, turning the pieces until well glazed, serve either whole or true Japanese style, sliced before serving. Pour over the remaining sauce.

Better than sex cinnamon gelato Serves 4 as Dessert. Make sure you use a really good cinnamon, I like Penzey's Vietnam Extra Fancy. I use a gelato machine for this, I am not sure of how well it would work in an ice cream maker. 400 ml fresh cream 4 egg yolks 120 g granulated sugar 1 vanilla bean, seeds scraped 1/2 tsp cinnamon, or to taste Combine all of the ingredients together in a bowl and mix well. Pour into your gelato machine and process according to manufacture's directions. Keywords: Dessert, Easy, Ice Cream, Ice Cream Maker ( RG310 )

I wish it didn't take so long for my subscribtions to reach me! At least I can try the one on line, Thak you!

I think this is one of the reasons I love prunes so much!

Jin, You make mashed potatoes and sausages as a snack?

Wow Margaret you really eat like I do! Sometimes I have more beni-shoga then yakisoba! I also love those tai-yaki, they are really popular on weekends outside of K-mart type stores in my neighborhood, Imy favorite are the white bean ones.

I was going to ask about your onigiri- what is yukari, and how do you make the edamame one- just mix the cooked beans with plain white rice? Sounds good. yukari is a type of furikake made from akajiso picture: http://www.mountfuji.co.uk/acatalog/5324-350.jpg The edamame onigiri are just as you describe but the addition of toasted sesame seeds. Why don't you come the hanami party at Shinjuku Gyoen? We should be there!

Edited because I messed it up badly, will try again.

surimi does have its purposes and I quite enjoy it myself. But when they try to pass it off as crab, or charge crab prices..................... now that is a different story.

Do you have a kitchen scale, torakris? I always weigh butter (it's 1/2 oz per tablespoon, or 4 oz per stick), and I've gotten to the point where I can usually slice off the exact mass I'm after. An impressively useless skill, since I'm standing in front of a scale. Yes I do have a scale and I always use it, the thing that I hate is when a recipe just says one stick of butter, or one cup of butter, I can never remember how much one stick or one couple equals. Now if they said one pound or 1/2 a pound, then no problem. I now keept his great conversion scale of my refrigerator, so I no longer have to think! I too have become a pro at measuring out the butter to almost the gram, really impresses people when they are in the kitchen with me.

they all count! My husband's favorite is the raw octopus kimchi. Jin, if that recipe was coming from anyone else................. I might give it a try now

Ah, yes -- another one of those little errors I'd pushed out of my consciousness. Although in my case, it exploded all on its own, all over the inside of the oven. "Did you hear that noise? I wonder what it could have been . . . " Yes, yes have done this with both potatoes and eggplant. Not only does it ruin dinner, but then you have that mess to clean-up too!