Anna N

I did not actually taste it. That was before my “rice” days! No worries. I am sure we will turn up at that same restaurant again sometime and be more observant and perhaps ask some questions. My suspicion, however, is that it’s up in Sudbury so it might be a while.

Thanks. I suspect this is one case where one person’s yellow rice and another person’s yellow rice are not the same yellow rice! We would have been in an Asian restaurant so almost certainly not quite the same. Thank you.

If you like it, go with it! Certainly won’t do any harm.

Yes that is the mould.

Step by step Onigirazu with pepperoni and egg.

Can you say something more about the yellow rice? @Kerry Beal enjoyed some yellow rice in a restaurant who’s name I have forgotten. She thoroughly enjoyed it but neither one of us can remember or ever knew how it was made. Thank you.

Glad to know you landed safely and with some sleep and food inside you, you should be good to go!

Katie, There are lots of youtube videos on how to make onigirazu. It becomes much easier as you go along. I use a mould which really makes it simple now. You do not use sushi rice, just cooked rice. I cook it and freeze it so that breakfast is really quite simple. I find personally that 150 g or thereabouts of cooked rice makes a perfectly adequate size sandwich. If you cook your Japanese short grain rice by whatever method you normally use and then, while it is still hot, scoop 150 g on to some plastic wrap and wrap it securely but not compacted and gather up your bundles of wrapped rice and put them into a resealable plastic bag and into the freezer you’ll find that they microwave nicely in about two minutes per package. Do not refrigerate as the rice will dry out. I hope this helps. I must admit I have become quite addicted to them. I have a tendency to over stuff which is something you should try to avoid if you can.

And Thomas Haas? You are spoiled!

Very “watchable”! Thank you.

You will do a fine job for @Kerry Beal, for Eztemper and for your fans on eGullet. Looking forward to all your postings.

Omurice: Fried rice stuffed omelet.

Don’t beat yourself up! I cheat. I have small vegetable cutters although I am getting better at using a channel knife (just the one on my lemon zester!).

Two-bite brownies because I was too chicken to try these in mini muffin pans.

When you are an adult you give up childish things and allow yourself to have dessert straight out of the nursery and call it dinner. Leftover rice rice pudding.

Leftovers from dinner.

Jibuni (simmered or smothered duck). This is a speciality of the Kanazawa region of Japan. There were a number of substitutions I needed to make but I did not feel too badly. I discovered a YouTube video showing the chef in the World Gourmet Summit of 2011 using beef instead of duck!

Because many of us are curious about the origins of things, here is how this “sushi sandwich” was born.

They very rarely show up in Canadian supermarkets where I am able to shop. I am very lucky that @Kerry Beal brings me some of these back from Wegmans in Buffalo.

Just so we understand. I like chuck eyes as a steak and not chuck which I prefer for braising.

Jamaican patty and some pickles.

Once again leaving the house was not an option so @Kerry Bealbecame my Meals on Wheels. I felt very lucky having just heard on the news that the Meals on Wheels real delivery system would not be operating today due to the weather. From our newly discovered Vietnamese restaurant: Spring rolls with dipping sauce. Spicy “wonton” soup with hoisin sauce for me. The same soup in a non-spicy version for Kerry. The soup seems to be a cross between Vietnamese pho and Chinese wonton soup.

Messes a bit with the glamour of the thing.

Gotta tell you that I had to Google this!

You’ll have to scroll a long way down here but it does seem that gluten-free bagels were an afterthought.