cteavin

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.

A little post-dinner dessert and coffee.

I posted this on YouTube the other day and thought I'd post it here. Personally, when I make them for me I only use Erythritol (a sugar substitute) but depending on the friend sugar or a blend of the two. Unlike other zucchini brownies, these don't use egg white, so they're not cake-y, but dense and fudgy. Oh, and because I use whey protein, they're higher in protein and good for post-workout bite. Ingredients 300 -400 grams zucchini 1/4 teaspoon salt 1 cup sugar or sugar substitute 1/2 cup cocoa 1-2 tablespoons flavoring (brandy, rum, vanilla, etc) 2 shots of espresso (or instant, 60ml/2oz) 2 egg yolks 1/2 cup flour 1/2 cup oatmeal 1 cup whey protein (or milk powder) 1 teaspoon cinnamon (optional, but adds nice flavor) 1. Mince the zucchini in the food processor with the salt. 2. Add the sugar or sugar substitute and process until the sugar is dissolved. 3. Bloom your cocoa: In a separate bowl, combine the cocoa with HOT espresso and your flavorings (including cinnamon). Stir until mostly dissolved. 4. To the food processor add the cocoa mixture and two egg yolks and blend together. 5. Add the whey protein or milk powder to the mixture and blend together. 6. Add the oatmeal and blend. 7. Add the flour and pulse to incorporate (in other words, try not to over mix). 8. Pour into a brownie pan and bake for 20-30 minutes at 180C/350F

I modified a recipe for Zucchini Brownies to suit my lifestyle and taste and posted a video online. Mine have no butter or oil or extra fat of any kind, so I made the the original title "fat-free zucchini brownies" and got into a couple of quibbles with commenters who pointed out that the cocoa and the yolk have fat. I have to admit, I did debate with myself over that same point before posting but felt my title was accurate. I'm curious what cooks and chefs think, so I thought I'd see if I could get a conversation going on truth in advertising, so to speak.

I don't know if I should post a new topic or carry on here, but I've had quite the canning experience the past few days. I took all the quince skins, cores and seeds and boiled and boiled and boiled for a very pectin rich liquid. I "brewed" Orange Pekoe Tea with a portion, strained, then used some of that orange syrup: Orange Tea Jelly! It's VERY nice. I'll have to post pics.

This is especially interesting to me -- and good to try because I have so much -- because I assumed the citrus oils would get in the syrup and prevent it from whipping. Did you use any powdered egg white to make up for the extra water?

Every year I order 9 kilos of quince and preserve them -- they're my favorite fruit. (They're waiting for me in the kitchen, atm.) This year I bought an extra 3 kilos for jelly. I don't see quince getting the love they deserve. Anyone else here a fan? Any favorite recipes or ideas you want to share?

Every dent helps. This is a great idea! I'll do a bit of research. Thanks! YOU are a national treasure! xo I guess I could do the calculations to work out how much sugar and water are in 70 degree brix syrup and start here. Oh, and I just put some orange syrup in a double boiler with fresh ginger and spices for a syrup to flavor my tea/coffee. I might get close to Pumpkin Spice lattes. Thank you all for the suggestions.

Baking powder. I did/do make a yeasted version but it's much less decadent that this. If you're interested, here's a video I made. The recipe is in the comments.

I must have about three quarts of orange syrup, and one quart each of lemon, pineapple and ginger syrup. All of it is at 70 degrees Brix. Any idea on what to do with it? I was thinking to make jelly with some of the orange but every recipe I can find online only talks in granulated sugar. I was also thinking of making a very strong tea and making a tea jelly with some of the lemon, but not sure if that would even work. What do you do with your leftover syrups? Any thoughts on what to do with all this extra?

I made barnbrack recently. (I've actually made a couple. I really like the tea plumped raisins and sultanas.)

Plug those same children into WWII where there's nothing to eat and those tastes will disappear quickly. One thing I haven't seen in this thread is role of choice: If you teach a person (I'm not singling out children) that they have choices and that they are individual and express that individuality through those same choices, you get picky eaters. I have watched clicks of feral teenagers suddenly declare themselves vegan -- and then just as quickly, not. I've seen adults take on all kinds of diets (keto, macrobiotic, paleo) just because they learned that this option exists and found something that either pulls them into a (new) group or separates them from the people around them. In other words, picky eaters. Here's a random thought: Vegetarians are to blame. Here's my thinking. From the 60's, when vegetarianism gained acceptance in North America, families had a choice, watch their child pick off the plate or made a dish just for them. That family goes to another person's home for dinner, that new family feels an obligation to oblige and so creates a special dish. Community functions, the same, people start to bring special foods to cater to a minority and that new food becomes part of the norm. Lather, rinse, repeat. I said blame to be tongue in cheek, but I can imagine an alternate reality in which parents refused to make something special and so this idea that there were options out there would never have caught on. This is the Asian model. But for those of us living in a multicultural area, picky eaters may be inevitable as every group has their own preferences and prohibitions.

Maybe, but it's just a study. I threw the idea out there because it came to mind. And now that I think of it, that part of the study was more specifically about The US and Japan. I often read about people fussing over people's (food) wants/preferences, but here in Japan it's rare. Mom, or the host, makes one meal and everyone eats regardless of their preferences.

There was a cross-cultural study done a few years back that sought to answer the why and how Asian culture is different from Western. One part of the results detailed how Western society has in place structures that encourage kids to make decisions while Asian society has in place structures of trust (in authority). A simple example is in Western countries a parent/guardian is more likely to ask a child what they want to eat whereas in Asian countries the food is prepared and the child trusts the "elder's" judgement. That came to mind when I read your comment.