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torakris

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Posts posted by torakris

    Most-used kitchen gadgets?

    in Kitchen Consumer

    Posted

    Bamboo chopsticks - for checking oil temp, stirring food that is cooking, use them more than tongs or spatulas or whisks and I'm not even Oriental - but learned from a Japanese friend!  Cheap gadget - 1.39 CAD for 1/2 dozen pair!

    Anna N,

    how could I have forgotten my long chopsticks, I do everything with them. The ones (have 4 pairs next to my stove!) I use are the long cooking ones over a foot long. I can do with them everything I would do with tongs , spatulas, spoons, whisks, etc. they are used for deep frying, sauteeing, stir frying, even outside on the grill.

    another favorite is the bamboo skewer, the ones traditionaly used fro yakitori, about 4 inches long. I use them to test baked goods to see if they are cooked, as well as closing a chicken.

    Most-used kitchen gadgets?

    in Kitchen Consumer

    Posted

    What are your most commonly used kitchen gadgets?

    Any that have been sitting the drawers for years with out being touched?

    I couldn't live with out my microplane and finally trashed my melon baller (who needs perfectly round fruit salads anyway! :biggrin: )

    Donburi

    in Japan: Cooking & Baking

    Posted

    made a negi-toro don last night. wonderful!

    negitoro= minced raw tuna mixed with Japanese leeks (negi) and soy.

    You have to eat this one really fast because the hot rice starts to cook the tuna on the bottom.

    Yuke / Yook Hwe

    in Elsewhere in Asia/Pacific: Cooking & Baking

    Posted

    If you aren't happy with the yuke you have eaten keep looking, when you find it you will know! :biggrin:

    I have eaten it in about 20 plus restaurants and by far the best one is served at a higher end yakiniku (Korean BBQ) near my house.

    It should never be very cold or frozen when served, and the best is definitely made with wagyu (Japanese beef).

    If you are ever in the Yokohama area just let me know.............................

    Favorite Food-Packaging Innovations

    in Kitchen Consumer

    Posted

    I agree, the Japanese are the current world champions when it comes to packaging. One of my favorites is the cellophane wrapping on individual onigiri sold in train stations and convenience stores - the wrap is dual-layered in such a way that the surrounding nori is kept separated from the rice. To open it you pull a tab that runs around the center of the package and slide to two halves apart, leaving you with a rice ball perfectly wrapped in crisp, non-soggy seaweed. Just brilliant.

    Pictures of the packaging and how it unwraps here.

    not only convenience stores, but they have it for the home consumer as well:

    nori in little plastic packages to wrap around your own onigiri

    http://www.nagainori.co.jp/shouhin/onigiri...newrapnori.html

    Miso

    in Cooking

    Posted

    I've had the black miso at Nobu and made it myself as well... do wipe off the excess or its too strong.  For vegetarians - i love to do the same to grilled japanese eggplant halves.

    dengaku (grilled egglants smeared with miso).......................yum!

    This same miso is also great on konnyaku, also grilled!

    ---Sorry, Jin :biggrin:

    Miso

    in Cooking

    Posted

    I was at a Japanese restaurant that had a salad with a dressing that tasted like a mixture of guacamole and miso...anyone ever had anything like that?  It was really good.

    Yes, I've done that. With mirin to help mix the avacado and miso together, then ponzu and wasabi to taste. I've done things like serve it on tuiles with a bit of tuna tartare.

    This sounds incredible! I have never had anything like it.

    shiro-miso?

    If It Were Your Last Meal on Earth

    in Food Traditions & Culture

    Posted

    torakris, a slightly more detailed description of yuke, please?

    i could always google it but that is never the same as getting a food description from an eGullet member

    Yuke is the only food I regularly dream about! :wub:

    Here is how it is served at one of my favorite restaurants:

    raw beef is cut into thin slivers then mixed with a little soy and sesame oil and some sesame seeds, it is then plated and garnished with a shiso leaf, finely slivered garlic and ginger, a couple thin slices of nashi (Asian pear) and topped with an egg yolk.

    You mix everything thing together and savor slowly! :smile:

    Dinner! 2003

    in Cooking

    Posted

    Tuesday:  Cast-Iron-Pan-Grilled Rib steak rubbed with olive oil and herbs; couscous with feta; salad with balsamic vinaigrette.

    Wednesday: Roasted D'Artagnan Organic Chicken basted with butter, chipotle paste, lime juice, and Mexican oregano; Posole and corn kernels (both canned  :shock: ) heated in chicken jus; salad of the usual suspects.

    Thursday, in honor of Torakris's birthday (although I didn't know until later):  Pork Tonkatsu (Kikkoman sauce), steamed white rice, stir-fried shiitakes and bok choy with ginger, garlic, soy, and a touch of red pepper flakes, more g-d salad.  At least I don't have to make the salad every night.  :laugh:

    Suzanne, canned corn is okay, according to the things that should be banned thread! :biggrin:

    It is fine to use kikkoman's sauce on my birthday, but on Jinny's birthday it had better be homemade! :biggrin:

    Horse Meat: Sourcing, Preparing, Eating

    in Cooking

    Posted

    Have you ever had the horse meat fat from behind the mane? I saw this in an Iron Chef episode where Korn (the Japanese dancehall reggae star, not the California metal band) was a judge.

    Happy Birthday Torakris  :smile:

    Thank you!

    I actually have no idea what part of the horse I have actually eaten, unlike other meats that specify the cut the labels just read horse meat.

    Favorite Food-Packaging Innovations

    in Kitchen Consumer

    Posted

    The Japanese really lead the way in innovative packaging:

    almost all condiments are in soft sqeeze bottle that can be stored upside down

    all cans have pull tabs, no can openers are ever needed (tuna, canned tomatoes, beans, canned fishes, etc)

    silica gel packs in everything!

    ziploc type closures on items that are difficult to use all at once

    unbelievably easy to open bags of snacks ,etc, no struggling and no scissors

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