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Everything posted by tissue
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I love it julienned but can't touch it so I only have it that way in restaurants! My dad bought me a bowl with striations that I grind it with.
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After reading this thread I went out and bought some natto for lunch. Sure I really grossed out my coworkers when I was eating it with my spicy tuna roll. But you know, can't please everyone. Note: natto and spice go good together. I'm going to try Wimpy's recipe but maybe add a little chopped up anaheim or jalapenos for a kick. BTW, did you know that they have a brand that is fortified with calcium specifically for women? No I did not buy that one. Can anyone help me with the differences? I noticed yesterday some are chopped up and some are whole.
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I watched a tv show and this sushi chef's egg recipe called for the mountain potato to make it soft and pliable. Does anyone else add it to their eggs other than sushi chefs?
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You know what's ironic? I can eat it but I can't touch it. Makes my hands swell up and it itches like crazy.
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I adore this stuff as yamakake or in hot soba. Most of my friends who didn't grow up eating this can't stand the stuff. I've also frequently heard of it being referred to as Japanese viagra.
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I can't. It's a personal issue. Reminds me of dim sum when my sauces get accidentally mixed up on my plate. Any other sauces one eats with natto? I wonder what it tastes like with hot sauce.
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Do you guys prefer mustard or soy sauce with your natto? I like soy sauce better....
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This drink is from Taiwan, specifically Tainan. My favorite is jasmine milk tea or passionfruit green tea. In the summetime I like to get mango slush.
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The boba make a difference too. It's hard to cook. The center is supposed to be soft but not too mushy... The tea makes a difference too, some places use better leaves. You get what you pay for.
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Thanks Hey I just had Bak Ku Teh last week! You should simmer the ribs for a long time, til it is almost falling off the bone. Don't add the dung kwai until the end, 1 hour might be too long, depending on how much you are using. Star anise should be the more dominant spice flavor, although the most important thing is the way the pork bones flavor the soup. Some people don't even eat the meat, they just drink the soup.
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Don't cook it too long, turns your soup dark brown and imparts a very strong flavor! I actually like the taste of it, it is VERY good with duck in a soup because it cuts the richness of the duck fat. It has a very mild bitterness, but not like bitter melon (yuck!) at all. You should go to the Chinese herbalist and tell them you are going to make a soup. They should be able to help you. If you are making chicken soup you should add a few dried red dates and dried logan (dragon's eyes). Makes the broth sweet.
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That is EXACTLY the way my aunt makes it, and that is the way I really like it. It's supposed to be a little dry, damn if I wanted soup I can order soup.
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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.
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I thought Peking duck was supposed to be served with tien mien sauce.
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The small (one inch long) anchovie like fishes are stir fried with peanuts and chilies as an appetizer dish; this is to be washed down with alcohol. The even smaller white baby fish is sometimes pan fried with egg, like an omelette. The dried squid is sliced into slivers and broiled, dipped into some type of soy mixture.
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All my life I have loved broiled yellowtail collar. Savored the succulence of the flesh against the crispy skin, but now I am a little tired of it after so many years and I have been ordering salmon collar more. What do you like? Any other fish collars?
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If you want a good deal you should go to Manna on Olympic. They have a combo special for BBQ, includes a bottle of beer or soju. It's not in Englsh on the menu, just tell your server you want combo A (feeds 2-3), B (4-5), or C depending on the # of people in your party.
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ikura gohan! my sis and I used to fight over this stuff
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Cho Sun Galbi on Olympic and Western
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This is what I have eaten many times when I was hungry in the middle of the night... The packet with the colored stripes. I like the one with salmon and ume....
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"yien doo shien" It's a Shanghainese soup, pork bone based (the broth is milky white) made with ham, bamboo, tofu skin knots.
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Any thoughts? I saw on tv there was a restaurant in Japan that specializes in ochazuke, made with all parts of the chicken.
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Grill them, slice at an angle, serve with slices of raw garlic. Very tasty if you want to risk the garlic breath. You need to buy the fat Taiwanese sausages for this, not the skinny Cantonese kind.
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I once received a box of mochi as a gift. They were wrapped in some type of leaf ( I think bamboo) and it was half moon shaped with red bean filling. The flavor was by far more delicate than the average mochi. And I think it was made by monks. I can't remember the name. Can anyone help me out?