torakris

Hiroyuki, That looks wonderful! Does the soba with the funori have a specific name? Do you know if they sell it dried?

you guys are good! saury pike it was and though it looks a little on the burned side It was one of the best I have eaten. ← Chalk up my guess to an episode of the original Iron Chef featuring a Saury Battle as I've never tasted it before. What's the flavour and texture comparable to? ← It is one of my favorite fish. When in season (fall) it is wonderfully fatty but without tasting fatty. It is has a bolder flavor than most white fleshed fishes but not at all fishy tasting like mackeral. It takes best to quick cooking over a strong flame with a nice sprinkling of salt. It needs no condiments. They are quite big one fish is easily a one person serving and they are also very cheap. We picked these up at 3 for 199 yen (about $1.75). I highly recommend them if you can find them. You should also be able to find them as sashimi or sushi now. In Japanese they are called sanma.

new fuyu (winter) Pocky! with a thick coating of chocolate and top layer of cocoa powder excellent!

I have never seen anything like this, the dish or the fish... It looks great though, any suggestions for a substitute if I can't find those salted fish?

you guys are good! saury pike it was and though it looks a little on the burned side It was one of the best I have eaten.

On Monday I spent 2 1/2 hours at the elementary school helping Julia's second grade class make 'sweet potato'. The satsumaimo's were peeled and boiled until soft them placed into a bowl where the kids mashed them. (Julia is the one in the back right) They then added sugar, egg yolks, and fresh cream adn mashed some more. They spooned them into aluminum cups brushed them with an egg yolk then baked them in a toaster oven the finished product!

my most recent bbq'd yaki onigiri 3 with soy sauce, 1 with miso and 1 with kochujang and a shiso leaf

My neighbors and I decided to get together and have a Fall BBQ party, there were about 50 in all (all women and children). The menu: grilled salted saury pike (sanma no shioyaki), they may not look really good but they were burned to perfection! These were really good. we also roasted sweet potatoes (satsumaimo) that had been wrapped in wet newspapers and then foil and placed in the coals. These disappeared as soon as we pulled them out so I never got a picture. the grill was also used to make grilled rice balls (yaki onigiri) with various toppings My dish, three with soy sauce, one with miso and one with kochujang and wrapped in shiso and finally we made three large pots of tonjiru ( a miso soup with pork and various vegetables)

took this this weekend any ideas?

I don't normally care for Ozack potato chips as they taste sort of like a puffed potato chip, it is difficult to explain.... curry rice flavor and yakitori flavor I didn't really care for either and the 5 kids that ate them said the curry flavor won hands down.

I think we are going to be eating A LOT of chili in the next couple weeks. Katie, do you think we could use ground chicken instead of the turkey?

new fuyu (winter) Pocky! with a thick coating of chocolate and top layer of cocoa powder excellent!

I made the soup following reid's directions exactly! It was a wonderful soup!! I am almost positive that Nazo's doesn't have peanuts but I loved the addition of them. My only problem was that when I refrigerated it overnight the entire soup gelled (sp?) so I couldn't skim off any fat.. suggestions? The additions of cilantro, scallions and ginger were perfect and my husband loved the soup, except now he really wants to go back to Maui...

I haven't see this yet in stores but I did find an online shop that sells it. Cool!

Wow that sounds just like the Japanese mushi pan (steamed bread)! I like the idea of the glutinour rice flour and think I will try that next time.

The garnishes are my favorite part of the chili! I also add tabasco as I make it on the mild side for the kids (the chipolte one is my new favorite ) For tomorrow's I have cilantro, scallions and yogurt.

I usually use ground beef... what part of the cow is chuck again? Didn't we have this conversation before?? I have a really bad memory.

I have a pan of chili sitting in the refrigerator for tomorrow's dinner.... It isn't one I am particularly proud of as it is a really simple one from the Betty Crocker Cookbook but my family loves it and it is so easy to throw together. I think I am ready to learn something new!!

My sister lives in Jamaica Plain and I spent a week there last summer. my absolute favorite place was Wonder Spice Cafe, they focus on Cambodian food but also have Vietnamese and Thai. After dinner I also recommend JP Licks for some great ice cream. My sister and I would often run into El Oriental de Cuba for some late night cuban sandwiches and fried plantains. The prices can't be beat and the food was wonderful. Unfortunately at that link it says they are temporarily closed due to a fire... Though I haven't been, one of my sister's favorites is Bella Luna, an Italian restaurant/pizzeria. She actually had her (very casual) wedding reception here. Another place I had wanted to try was ZONS they bill themselves as comfort food with a twist. Their brunch is extremely popular with lines going out the door and down the street. We had been planning to go but we really hate to wait in lines.... I can't find any mention of their brunch on their website though.

Yeah I saw those in the store the other day. I am not a fan of either wine or bitter chocolate so I passed them by. Let us know how they are if you do pick them up.

Good question! I use quite a bit of honey (though I didn't grow up eating it) but I can't think of what I use it in.... I am sure I have used it in some Japanese recipes though. I tried searching for recipes using honey and I ran across this: Honey "marinated" daikon with natto and umeboshi

dirt but in a good way!

the second one is gobo (burdock root) with a sesame and vinegar dressing. The first one are mochi (pounded rice cakes) covered with kinako (roasted soy bean powder. They both taste wonderful but that color just doesn't photograph well.

I don't eat kakigori out much as it gets expensive when you are feeding 5 people... I have seen some pretty fancy versions but I don't think I have ever seen them as layered as the korean versions.

I am not sure if I would call them fries since they are sauteed. I cut them large because I was scared that if they were any thinner they would just fall apart. They are sauteed in sesame oil then a ;ittle water water addded to cook them through and finally I seasoned them with soy sauce and mirin. The black seeds are sesame seeds.