torakris

Big puffy buns encase a juicy handmade paddy, an omelet, slices of bacon and lettuce. The burger usually has a diameter of 10 to 20 centimeters, but there is also one with a 30-cm diameter. (from the article) that is one big burger! it sounds good except for the omelet, I still don't care foor eggs on my burgers... anyone ever try it?

I wish we had granny smith over here... good apples for baking in Japan, that is one of the things I have always meant to take notes on but I never do.

I would go with just water, but I have a vegetarian friend here in Japan who says she likes to add vegemite to her miso soups to give them a bit of depth...

who doesn't love potato chips!? unfortunately in Japan the flavors are out for such a short time I rarely eat the same bag twice.. I would really love to have those tandoori chicken flavored ones again.

Thanks for all of these noodle tips, I have always had the worst problem stirring the noodles when I added them to the pan.....

Kimchi ones are one of my favorites, but since I have small kids I rarely make them anymore. I usually end up instead making a spicy dipping sauce with kochujang in it. speaking of dipping sauces what does everyone make theirs with? butter, interesting....

Last night I made a seafood chijimi with nira and I made it with 70% shiratamako and 30% flour, it was incredible! I have never had it get so crispy before, I will never go back to just flour again!!

start a new thread!! I too am just starting in cheesemaking, I bought this deluxe kit from Leeners and am about to try making my first one today; a 30 minute mozarella. I am sure I will have many questions for those much more knowledgable than myself.

I just picked up this book but have yet to cook from it, I think I may do one of his pastas for the newest cook-off though. It is really an incredible book and everything sounds wonderful!! Thank you for the reviews.

I can't wait for persimmon season to get here! there are quite a few ideas in this thread.

I am back in Japan after a 6 week trip to the US and have added 17 books to my collection....

Yeah! now I can finally try that pasta machine I bought over a year ago..... I am really looking foward to this one, when I was a child my great-grandmother used to live with us a couple months a year and when she was there Sundays were ravioli days. She would clear off our large dining room table and roll out by hand and fill enough ravioli for 11 people.... It is hard to eat store bought stuff after that.

still jetlagged and in no mood for cooking so the kids and I picked up lunch at the convenience store. If you can call it lunch at 10:00... I had the tofu salad up in the corner and it was actually quite good.

yuzu-koshou flavored potato chips, they weren't bad but yuzu-koshou should be saved for better things...

yuzu-koshou flavored potato chips, they weren't bad but yuzu-koshou should be saved for better things...

I think one of the problems I have with Indian food is that spices are often added to the hot oil in the beginning of the cooking. Sometimes I find a dish is underseasoned much later in the cooking but adding spices to soupy or stew like dishes later often leaves the spices raw tasting. So I usually just season with a garam masala at the end and then all my dishes taste like this.... I also finish off some dishes, mostly bean/lentil dishes, with a tarka but this again is something I couldn't just wing as I am unsure of what spices to pair with what and in what proportions. So how do you season a dish that is fully cooked and just underseasoned with out the raw taste that some spices can leave? What are some good things to add at the end of cooking to give it more oomph?

what you just described above as the simplest method..

today I picked up the new Canada Dry Italian Lime Fizz this was good! I hope these keep this one for a while... A little while back Canada Dry had a great ginger ale with cassis and it was only out for a short time.

Like Suzy mentioned it is the combining of the spices for me. I find that whenever I wing an Indian dish it turns out tasting the same as every other one "winged"... Even though I have a large number of spices, I tend to use the same ones over and over because I am unsure of the pairings. I think this is just one of those things that needs to be learned from experience, referably growing up in an Indian household. Indian is probably my favorite cuisine that I actually cook the least because I really hate to rely on cookbooks. I did pick up a new huge Indian cookbook on my trip to the US and can't wait to experiment more.

here is a list Tokyo's best high end places as compiled by Robb Satterwhite for Epicurious.

The Essential Restaurant Guide to Tokyo compiled by Robb Satterwhite for Epicurious

I completely agree about MOS burger, though I love some of their burgers I always leave the place feeling very hungry and like I could have gotten a much better deal almost anywhere else. Unfortunately this new place is quite far from my house... I too am quite curious as to the size of the burgers, they do look good.

I just ran across this article that is announcing the launch of Saizeriya's (a very cheap family restaurant chain) entry into the fast food market. The menu, consisting of burgers, tacos, pizza, salads and soups, is very reasonably priced with the tacos costing only 150 yen ($1.35). I wonder if these prices will have any impact on the other fast food chains, especially Mos burger which seems to be getting pricier.

Jason, as usual beautiful pictures!! I have the same problems with Indian food, I love it and can cook it decently but only as long I am somewhat following a recipe. For things that are Italian or Japanese for example I rarely even open books anymore. Even Thai food, which I have only recently discovered, I can wing pretty well.... What is is about Indian food that scares us??

On my first couple trips to Japan, I loved the canned coffee especially the cold ones. Now I can't think of the last time I drank one, for a while I would try new ones whenever I saw them but have come to the conclusion they are all quite nasty. There is one that is drinkable and for the life of me can't remember the name of it now, it has a nice taste of cinnamon that covers up the bad coffee taste... I will try to get the name and report back!