cteavin

Space. I have so many pots, pans, and gadgets that I really haven't a place to put such a beast, even that beautiful one from Ananova.

For me, I have two. Perhaps my favorite go is a plain genoise with a simple syrup/liquor soak but if I have time nothing quite beats a popover with a simple sprinkle of powdered sugar.

And here I thought I was the only person to do that. I have been known to take a cookbook with me, read each page, and visualize every step. And I love the science based books/cookbooks, like those from Herve This. ❤️ So your Cake Bible fell apart, too? That with my Bakewise were well used but I still have physical cookbooks from my mom and grandma where the binding is just fine, so I can't bring myself to forgive the publishers.

I had a pretty interesting discussion with someone on YouTube about cookbooks. Basically, he said there's a new model for purchasing e-books by using NFTs. Essentially, at present if you buy a digital cookbook, you can't resell it but if you purchase a book with an NFT you can. I personally don't think NFTs add any value to a cookbook, so NFT cookbooks will not catch on, which is where we started talking about how cookbooks will/should/can evolve. I wanted to know what you all think of how the humble cookbook can evolve. At present, you can find most any recipe online within a few clicks so they need a little extra to encourage a sale. What is that? What makes you want to spend money on a collection of recipes? Tangentially, I stopped buying paper cookbooks several years ago as the last couple I purchased fell apart. I mean, the publishing companies have cut corners on the paper and the binding, so after a couple of years the start to fall apart. Has this happened to you?

On my YouTube channel I posted a recipe for Mushroom Tarts a few months ago. I took that recipe, roasted some other veggies, and layered them atop the pumpkin puree (the garlic and thyme variation) and with a little time, came up with the beauty. The puree helped keep the vegetables in place with each slice. ❤️ I just had the last slice for breakfast (because that's the kind of rebel I am). 😁😉

What do you think of her 'accent'? At first, I didn't like it, but having watched the trailer (quite a lot) it's grown on me. 😁

HBO Max is releasing a TV series based on the life of Julia Child -- is anyone else here excited about it? Julia is, was, and will always be my favorite TV chef. ❤️ If you haven't seen the trailer, here's a link to it on YouTube. Any thoughts on the great lady, her books, or the show?

I saw the title and was wondering wondering what this topic was about, because I'm fat everyday. 😆

You know, I don't recall if I learned it from someone or came up with it myself -- I've been making those for a while. 😆 I love tofu, so I'm really good with it. 😉 I'm glad you enjoyed the video. You're in Seattle, right? Oh, I bet you could find some tofu and give these your own spin. Have a great day!

You mean about the daikon? Sure. It's maybe the easiest thing you can make. You boil the daikon in the starchy water left over from cooking until soft, about 46 minutes. Take 1 cup of dashi, 1 teaspoon of starch and tablespoon of water to make a slurry and add that to the dashi to make the sauce. Serve. 😉

Sure! Thanks for asking. Think of the tofu as a mince into which you add half as much (by volume) minced vegetables, herbs and flavorings and bind it together with cornstarch. Press that into a pan to get the shape then cut them as you like. At this point you can bake them (but they'll be a bit dry). Better, coat them with a spray oil and bake them or deep fry them. To add texture and more flavor, bread them as you would chicken and do the same. I make versions of this all year for a quick snack/dinner -- variations are endless and depend on what's in season. 😉 I made this the other day from them 😁 and the photo came out well so I used it to update the video I made on them in YouTube. My channel is 'Made By You and I', if you're interested.

Some daikon with dinner.

I got something absolutely amazing the other day -- a Meiji Era soba bowl, 120-130 years old. In short, I run a YouTube channel and I kept getting requests to make soba and udon so I took it as an opportunity to learn how to make them from scratch -- and so I started looking for the tools. After quite a bit of antiquing, I finally found what I knew would be perfect, a huge soba bowl (50cm across, 20cm deep, 4cm thick). Hand carved on the outside and sanded smooth as silk on the inside. I would post a pic but because it's black on the outside, I need to break out lighting or it just looks meh.

I've been feeling bovine, so I tofu-ed up for the week. 😁 #mealprep I haven't done anything with 'em, yet. (I usually add them to stir frys with a quick sauce.) I sprayed them with oil and baked them at 250C until they were golden brown. They keep forever, but they'll all be gone within a few days.

I present to you, Super Max Garlic Chicken Fried Rice with a side of Uber Garlic Teriyaki Tofu. 😁 If you wanna see the recipe, I made a YouTube video for it.

The only think you would need would be some kind of tea. I use Jasmine tea or Barley tea in the summer. The idea is less about the "recipe" and more about what you can do with the idea. Personally, if I were where you are, I'd try it with (Yerba) Matte (assuming it's available all over Central and South America. 😁).

Well, I finally got my Valentine's Day shopping done.

You're welcome. I hope you give this a shot sometime.

If you'd like to see the video, click this link to go to YouTube. This is called Ochatuke in Japanese. It literally means to pour tea over rice, but it is so much more. The idea is that you layer the flavors you want with the tea you have and I made a video tutorial about it -- there is no one recipe for it, ochazuke is working with what you have and what you know of flavors. For example, Ume Ochazuke is 1/2 cooked white rice 1 teaspoon toasted sesame seed (for fragrance) 1 umeboshi (pickled plum) for sweetness/sourness/saltiness 1 tablespoon green scallion for flavor top that bowl off with green tea and salt and you have a simple lunch done in just a couple of minutes. Another version is 1/2 cup brown rice cooked with mushroom stock 1/4 -1/2 cup slice shiitake mushrooms (whatever cooked mushrooms will work) a pinch of wasabi for bite a crumble of rice cracker for texture and salt top that bowl off with green tea or hojicha (roasted green tea) and you're off. The idea in making the video and posting about it here is to make people re-think what soup is and what they can do with tea and leftovers. Ochazuke is under appreciated outside Japan. It's quick, flexible, and healthy.

Me? Sweet and Sour tofu ball stir-fry and the same tofu balls skewered on rice. Super delicious. If you want to see the recipe, it's on my channel at 'Made By You and I" on YouTube.

Around the time I rejoined, I was asking questions about cookies using only egg yolks here. As far as I can tell, there are no other cookies like this one. These cookies use only egg yolks, no butter or other fat, yet they are very moist and chewy. I've created a whole bunch of variations but these are what I'd like to introduce you to. They really are delicious and can help you cut the calorie content in half without losing any of the flavor or texture of a regular chocolate chip cookie. https://www.youtube.com/watch?v=QkZVK8B9TJ0 2 egg yolks- 1/2 cup packed brown sugar- 1/2 cup milk powder or whey protein- 1/2 teaspoon baking powder- 1/4 teaspoon baking soda- 1 tablespoon vanilla- 1/2 cup flour- 1/2 cup chocolate chips and/or walnuts- 1 - 3 tablespoons liquid (water, flavoring, milk, espresso, rum are all great choices) Cream the sugar with the egg yolks and vanilla (food processor is fastest, but you don't need one). Add the whey, baking powder, baking soda and mix to incorporate. Add the flour and mix to incorporate. At this point, your dough will either come together or not. It depends on the size of egg yolks and the humidity in the air. Assuming it hasn't, you add one tablespoon liquid and mix. Mine always comes together after one or two tablespoons of liquid. (The video can show you the texture, clearly.) Shape into cookies. Bake for NINE minutes at 350F/180C. Cool and enjoy. (Note: You can make these with a sugar substitute but they will not be moist or chewy. If you want to cut the sugar (or calories) further, 1/4 cup brown sugar and 1/4 erythritol is as low as you can take it and retain the chew.)

Kibo Manju ('Hope' Manju). They are an English shortbread cookie wrapped around Japanese sweet potato jam. They were created over a hundred years ago to "hope" for good relations between Japan and the Western people -- and they are delicious. I made these for my YouTube channel and ended up making six dozen and giving them to the local "cram" school. Sweet potatoes were on sale and I was in a mood. If you want to see the video, just look up Made by You and I on YouTube.

I wanted to show off my California Scones. I make them with an addition of spelt flour (for flavor) and and a bit of quinoa (for texture). I make them here with butter but lard makes for a crispier scone. I can also make them with cream for a more delicate breakfast. I served it with (homemade) quince jelly, made sugar-free with Pamona Pectin. I made a video on YouTube. Just search California Scones, if you want to see it.

I made Kare Pan (curry stuffed bread dough deep fried) again and had enough of the curry left for rice and udon.

Actually, four or five days if they're wrapped. The oatmeal and zucchini hold the moisture in.