torakris
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Posts posted by torakris
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You should try being hospitalized in Japan.
The worst food I have ever eaten in my life and no substitutions or specially made food here!
You are served the same thing as everyone else in your "category" and no ands, ifs, or buts.
When I was hospitalized with severe morning sickness during pregnancy #1, it didn't matter that just the smell of the rice would make me vomit, they would still bring it to me and requests for bread were turned down because it wasn't on the menu for my "category" that meal!
Suvir your father is very lucky the hospital is so accomodating, I hope he gets well soon!
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Had a huge lunch out on Sunday and no one was really hungry for dinner, soooo.............
mushrooms (cremini and maitake) sauteed with bacon (
)toasted bread slices drizzled with EVOO and rubbed furiously with garlic by 5 year old
simple salad with red leaf lettuce and grated carrots
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Has anyone ever tried their coffee.....
Yes. Their Kirkland Signature, 100% Colombian Supremo, Dark Roast is quite good. I am a home-roaster and reluctantly admit this.
I too buy this coffee and really enjoy it.
Though I am not a home roaster and probably don't know the difference.
I love their salmon (fresh kind), it was because of their salmon that I finally got my mother to go and check them out and now she can't stay away!
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Normally Sunday breakfast is done properly (?
) in our house, either American or Japanese style, but I was out late on Saturday and slept in.2 kids had rice with furikake
1 kid had cereal
the husband had curry rice
when the kids saw daddy eating curry rice, they had to have it too! moredishes for mommy to wash!
I had left over vanilla-cream pudding and raspberry bars with a glass of iced coffee
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Diane,
You can laugh at (oops, with!) us any time.
Hope you are feeling better!
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Wow, am I the only one without PMS?
I have never noticed cravings of any sort, but then I don't get mood swings, cramps, etc.
Maybe I should pay more attention, let you know in a bout 2 1/2 weeks.
Now if this were a thread about cravings during pregnancy..............................
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Just to make this even more confusing, in Japan the term Ethnic (usually referring to food or trinket type things) is normally referring to 3rd world countries particularly those in Asia. An Ethnic restaurant will usually include from a variety of S.E. Asian countries and occasionally India as well.
I have never seen it to mean North America (though occasionally South America) or Europe. Africa tends to be included as well.
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This is one of my favorite foods as well!
I had tried many versions until I discovered the one by Deborah Madison in Vegetarian Cooking for Everyone,
absolutely wonderful
She cooks the potatoes slowly in a 1/2 cup of olive oil until golden and almost crunchy. The most important thing I think is lots of olive oil and lots of salt, much more than you think would be normally used.
I have 2 friends from Spain who also recommended letting the mixture sit for 1/2 an hour or so to absorb the flavors and find this even deepens the flavor.
This is one of my most often requested potluck dishes.
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Friday night we ate at a friends house so here is Saturday night:
seared sashimi grade salmon served on a bed of roasted fennel and red onions, drizzled with EVOO, balsamic vinegar and Maldon sea salt
double bread and chicken salad with tomatoes and arugula ( a Williams-Sonoma recipe that was disappointing)
dessert:
husband and the kids ate a vanilla cream pudding made by Mia (7) and Julia (5)
I went out to a friend's house taking with me and adapted version of the Raspberry Bar recipe from Fine Cooking Holiday baking issue, came home with an empty plate and requests from everyone for the recipe.
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Check out this previous thread for other thoughts on the topic:
http://forums.egullet.org/index.php?act=ST...5&hl=bubble+tea
This was huge in Japan a couple of years back, but haven't seen it anywhere for a year or so. Maybe it is seasonal (everything here is!) and will be back in summer.
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add 2 more for me!
When shopping today and picked up a book on tsukemono (Japanese pickles), I am dtermined to make my own umeshu (Japanese plum wine?) this year.
I also picked a Cooking with Winnie the Pooh book for the kids and we just finished making a vanilla cream pudding from it.
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131 plus 4 on the way.
Please don't tell my husband !!!
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... I mean, what do you eat on nights when you've worked for 12 hours and you come home hungry and tired and there's no one home but you? ...
For nights like that, there's Spaghetti Carbonara!!!!!! Anyway, it was for me last night (although I was cooking for 2).
I mean, doesn't almost everybody have in their house:
- dried pasta, preferably spaghetti or linguine
- bacon (at least, most eGullet members do!
)- onions
- eggs
- parmesan cheese
- freshly ground black pepper?
In the time it takes for water to come to a boil and the pasta to cook, you've diced the bacon and sautéed it, added the chopped onions and cooked them down, grated the cheese and whisked it into the egg. So when the pasta is done, drain it (leave a little water on it), add it to the bacon/onion pan, add the egg/cheese mixture and pepper, stir it all up, and BINGO! Actually, the cooking can all be done while the pasta boils, so you have time for a glass of wine while the water heats.
PS: last night we had salad, too, as usual. Easy enough to make while the water boiled, so we had our preprandial sherry at the same time.
Suzanne F,
Wow we must be on the same wavelength!
When I read the initial post about what we cook after a 12 hour day at work, I also was thinking carbonara and mostly because that is what we had last night as well!
I was out all day doing various errands ending the day at a 2 hour English class for my children ending at 6:30, picking my husband up from the station and walking in the door with 3 hungry (and sleepy) kids and husband and it was already after 7:00.
I had the spaghetti carbonara and avocado and tomato salad on the table by 7:30.
Of course I do have to admit if I was only cooking for myself my meals would look more like Soba's, that was exactly how I ate when I was in college.
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As for sukiyaki and shabu shabu, there are better ways to have beef, which is the feature.
My sentiments exactly. My mother frequently made sukiyaki, but it was never a favorite of mine.
Yosenabe makes winter weather bearable, even welcome.
Nah, I dont subscribe to this. You dont want to use great cuts of beef for sukiyaki, you want to use it to flavor the broth for the vegetables and noodles.
Sukiyaki (and shabu shabu) is still good. But I don't like it when the broth is too sweet.
Really I like sukiyaki when it is sweeter.... Love dipping the beef into the egg and love the konyaku too.
I too prefer my sukiyaki on the sweet side, and no dashi in mine please! My MIL adds so much dashi it is almost soup like and the flavor is so diluted.
Just some suet (never oil!) and soy, sake and sugar, that intense flavor mellowed by the egg............
we really need a drool icon!
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Weds. night:
seared bonito with a apple-mustard dressing topped with shredded daikon and shiso
blanched napa cabbage leaves with a spicy cashew nut sauce
pork and shrimp shumai (purchased)
tomato slices sprinkled with salt
dessert:
French hazelnut boulders (Rochers aux noisettes) from Nick Maglieri's How to Bake
The first two (bonito and napa) were from the book Shunju New Japanese Cuisine
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Good timing, I was just finished up "organizing" my collection of recipes.
I have 5 shelves of cookbooks, 1 shelf of magazines that I don't want to rip up (Cook's Illustrated, Fine Cooking, Eating Well) and a pile of binders that is currently on top of the bookshelves because they don't fit anywhere else.
I used to input my recipes into my MasterCook software, but when I bought a new computer I couldn't get the info to download into it (I am sure you can tell by my vocabulary I know nothing about computers!
) so I printed them all out and they are in a binder.Other binders include ecipes from cooking classes I have attended, recipes from cooking classes I have taught, recipes from English language magazines, recipes from Japanese language magazines, recipes from kyo no ryori (a Japanese publication that I am particularly fond of), recipes from the interenet, recipes that I have tried and liked (and/or need to be tweaked a bit) are in their own special file.
I occasionally go through pulling out recipes that I want to try in the next month and work my menus around them. Those that I liked get filed into the liked it file and those that weren't worth a second try get trashed.
I hope to one day file those from the liked it file onto the computer, but i need to get new software and learn to type with more than two fingers!
I tried at one point to file them according to type of dish/ethnicity but it didn't work because some pages had both a main dish and a dessert on the same page. Maybe when I get more time I will give it another shot.
Edit:
When I am using the recipe I using keep it magneted (?) to the fridge, books get propped on the counter by the sink (where they avoid most food splatters but ocassionally get wet), books that don't lay flat get photocopied (I have one of those printer/scanner/copy combos and before that I used to photocopy using my fax machine!
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I thought besan (gram flour) was chickpea flour as well, but I could be mistaken.
I have a question
A little while ago I picked up a bag of besan flour and a later that day was paging through a cookbook and came across a recipe for a chickpea flour "pancake ". It is quite a famous dish and the name escapes me for the moment, I believe it is French but could be Italian or Spanish.
Anyway I was wondering if I could use the besan flour to make this snack?
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Good question!
My first ever cookbook was the Betty Crocker Cookbook (1990 edition) given to me by my mother at Christmas 1990. I was 20 years old and was just getting ready to move into my first apartment (out of the dorms).
I grew up using my mother's 60's edition of the same book and a lot of the recipes are the tastes I grew up with, I use it less and less frequently but there are a couple pages I alsways turn to.
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Egullet has done it again! I have gone and ordered a book because everyone can not stop talking about it.
My copy of Sichuan Cookery should be here in a week!
Although my favorites change weekly, these are the books that have been sitting out on my coffee table for the past week:
Anything by Jamie Oliver
Anything by Donna Hay
Shunju: new Japanese cuisine (I am making 2 dishes from this tonight)
Biba's Taste of Italy by Biba Caggiano
various Fine Cooking magazines
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I would have to say anything that is dipped into ponzu!
But then again I am also partial to shabu shabu (with sesame sauce for the meat and ponzu for the veggies), then there is sukiyaki with the raw egg, and of course oden with lots of karashi, and I can never pass up anything with kimchi in it.
I think I love nabe for the garnishes!
I could eat nabe almost everyday, unfortunately my (born and raised in Japan)husband doesn't really care for it (he also doesn't care for soy simmered foods, miso soup, Japanese pickles of any sort, shiitake, etc, etc, I remind him on a daily basis he is lucky he didn't marry a Japanese woman!
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Tuesday was nabe night!
I made a Japanese hotpot consisting of:
ground chicken meatballs (flavored with yuzu rind, onion, soy, sake, S&P)
napa cabbage
shiitake
carrots
daikon
shungiku (chrysanthemum leaves)
Japanese rice
EDIT:
forgot to mention the nabe was serves with a sudachi ponzu (purchased) and grated daikon for dipping.
One of the joys of living in Japan is that there are about as many types of ponzu here as there are BBQ sauces in the US!
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In Japan dried fish have hundreds of uses.
They are eaten whole as a snack
they are stirfried into appetizers or furikake for topping rice
they are put into soups (though removed before eating)
these soft ones from the soup as well as certain hard ones are grilled and then eaten
Little ones are deep fried and then used as toppings for tofu or salads
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As a child sweet and sour used to be one of my favorite dishes and although I rarely order it I occasionally get these intense cravings for it (usually when I am pregnant!) Living out of the country only seems to make these cravings worse.
The Japanese have a dish called subuta (sour-pork), which is similar to S&S though I have no idea of the origins. It normally consists of deep fried pork, green peppers, shiitake, carrots and pineapple chunks in a ketchup-vinegar-sugar sauce, this is a homestyle dish I have never seen in a restaurant.
I don't think I have ever eaten S&S in a real Chinese restaurant in Japan, I'll have to look for one on my next visit to Chinatown.
But there is a Japanese chain Chinese restaurant called Bamiyan that serves a S&S pork made with balsamic vinegar (other ingredients are frozen bamboo shoots and dried shiitake) that is one of the best I have ever eaten.
The pregnancy cravings
in Food Traditions & Culture
Posted
For all 3 pregnancies it was pretty much the same, anything RAW!
The most intense cravings were for raw beef (mostly yuke sp? a korean style tartare) as well as sushi and most raw veggies especially cherry tomatoes.
I also had a lot of cravings for anything my Mom used to make and no pickles but olives especially green ones, I could go through a jar a day!
I really bad morning sickness with the first one and basically learned to eat things that would taste just as good coming abck up
With #2 I ate the same frozen pizza for dinner every night during the morning sickness, It was only sold at one store and workers there probably think Americans can't live with out pizza.
with #3's morning sickness it was umeboshi onigiri (pickled plum rice balls) for breakfast every morning bought at the same convenience store, who knows what the hell they were thinking.
Being pregnant in Jaapn I would aslo get craving for things that are impossible to get here, anything from Taco Bell, thick red gloppy sweet and sour sauce, Whoppers, etc etc
During all 3 pregnancies I had aversions to Chinese food, couldn't even stand the smell and I couldn't touch noodles even pasta was hard to handle.
Even to this day I have a difficult time eating certain Chinese noodle dishes.