Jump to content


participating member
  • Content Count

  • Joined

  • Last visited

Contact Methods

  • Website URL

Profile Information

  • Location
    Yokohama, Japan

Recent Profile Visitors

1,915 profile views
  1. cteavin

    Dinner 2021

    I made takekomi and mazekomi for dinner.
  2. Hi, I make sourdough starter one of two ways: water and flour in a jar, feeding it everyday for about a week or flour, water, and a pinch of yeast and feeding it for the week. I'm interested in Amish Friendship Bread and looking online I've seen several different versions all of which use a full packet of yeast from the start. Since the starter is kept for years and years, I'm wondering what the flavor is like when compared to a usual sourdough starter. Does anyone here have any experience with AFB? Any thoughts on the results?
  3. cteavin

    Breakfast 2021

    I make Bread Puddings in a bread tin, then slice it and fry it in clarified butter for a rich version of French Toast. The pics are two different days. In the second, the bread pudding is on the right, the French Toast is on the right -- so crispy on the outside, so moist and sweet within.
  4. I was getting my daily YouTube fix a bit ago and this video reminded me of you guys: a how to on making dashi with Japanese soups I'd never heard of. The recipe seems simple enough. Enjoy, if you're inclined.
  5. I live in Japan. On one of my favorite shows they made a variation of croquettes without deep frying. Here are the steps: Cube a peeled potato, cook it about a cup of water in a fry pan. When soft, add 1/2 a minced onion, cover until soft. Add very lean ground beef and a few light seasonings and cook gently mashing the potato until all the water is either absorbed or evaporated and the mixture become stiff. Form patties in the pan. Add panko to the same fry pan and toast until they are the color you want. Lift the patties into the toasting panko, flip to coat then serve.
  6. I'm in the market for a katusokiri. I came here to see what you all had to say about them and figure I'd add links to the two I'm considering. I prefer the smaller one, but the the one with the SK blade is on backorder for five months, so I might just go ahead and purchase the more expensive one. I'm going to Seibu to take a look at them today. http://www.dai-ya.com/台屋オンラインショップ/ From Daiya, a new brand, they're handmade. I'd purchase this one if only to support a local business. And this one from the well-known knife company, Kiya. http://www.ameyokonet.jp/kiy
  7. My big question is whether or not the sugar keeps them hard requiring the additional cooking time. I'm going to have to make them again without the sugar and see. Helenjp, you've tried making them in the pressure cooker? Did they burst?
  8. No, it's not the precursor, it's not anko, which is made with azuki beans (and part of the zen-zai I mentioned). The black beans are popular as a side dish in a bento or as a part of the new years foods. And when I say a side dish, I mean like 10 beans, a splash of colour and sweets to the bento.
  9. I live in Japan and I've started on Japanese cooking. I'm one of those people who likes to know why certain things are done and those answers aren't in any of the cooking blogs or books I've come across. For example, why cook black beans for eight or more hours in sugar? Around new years there's a very popular dish of sweetened black beans. I know the goal is to cook them so the skins don't burst, but up to half a day? What's more, most recipes add some of the sugar at the beginning. Were it rice, it would never cook. Does putting the sugar in the beans from the beginning slow t
  10. I bought a bottle of Nikka Coffey Grain Whisky -- which was one of the best whiskies I've ever had when mixed with soda -- and Nikka 17 year old Whisky. I've been looking for a bottle of the 21 year old Hibiki from Suntory. Japanese whisky rocks!
  11. Around October I made my first batch, spread over three bottles, of Aged Egg Nog. One was to sample week to week to get a feel for flavor and the other two were for the holiday -- it really does get better as it ages. The eggnog was such a success I've decided I have to have more. Of the recipes I started with was Alton Browns which said you could age it for a year, but every other recipe put a shelf life of at most two months in the fridge. Looking at recipes for Irish Cream I keep reading the same shelf life. I would think with the alcohol content high enough there would be no spoila
  12. cteavin


    I have 10 kilos of quince. I'd like to preserve them. I read recipes in which they are peeled and packed in honey raw. Honey is too expensive, so i was thinking I could pack them in sugar syrup in a large glass jar. Has anyone here ever preserved quince this way? I'm worried that over time the liquid in raw quince would dilute the syrup and attract mould. If not, does anyone have another suggestion besides paste?
  13. Thank you much. I'll give it a try.
  14. Can I ask, what kind of vegetables did you use to make your veggie stock?
  15. I just like trying new things. I have two pressure cookers. Honestly, I'm not a fan for using them to make stock unless I'm trying to quickly extract gelatin from chicken feet, pigs trotters, or hoof. I'm still a fan of the all day, giant pot but I like to clarify by freezing it and melting it through the chinois. A bit of the old and new, I guess. A foot note to this post is that the remouillage came out really well in the sous vide.
  • Create New...