Anna N

I am glad you said what the inclusions were because they look remarkably like shiitake mushrooms.😂

Scrambled eggs with mixed mushrooms and a cabbage slaw with a hot sesame-vinegar dressing.

From my son-in-law: Omg those things are good. They aren’t crumbly. They are perfect. I knew they would not be wasted!😂

And you really haven’t lived until you’ve tried this. Edited to add: Damn. When I made the link it was accessible! It is a kimchi potato salad recipe from the New York Times. Perhaps you can find it elsewhere on the World Wide Web

Yup. I’m a “handle person”.

The potato salad is pretty cohesive so it poses few challenges to the chopsticks. It is not like mashed potatoes which have lots of dairy incorporated. I am not much of a fan of most potato salads but I’ve always enjoyed the Japanese version. I can see where it would be shunned by those who like the distinct potato chunks in their salad.

Out of respect for the recipe I am going to call these “salted chocolate chip thingies“. They were supposed to be the much celebrated recipe for Salted Butter and Chocolate Chunk Shortbread cookies from Alison Roman’s Dining In. Despite much help from @blue_dolphinon how to cut the rolls without the cookies crumbling, when I went to brush them with the egg before rolling them in the sugar I realized I had put the egg into the dough! Damn. Even as I read the ingredient “one large egg, beaten”, I wondered why you would beat an egg that you were going to beat when you added it to the dough anyway. But I added it, as one does, to many cookies recipes when the butter and sugar had been creamed. They are still tasty but certainly not what they should be and they are rather delicate. Nevertheless I expect them to disappear in short order.

Leftover pork and kimchi with Japanese potato salad (roughly mashed potatoes, carrots, cucumber, onion, hard-boiled egg with a dressing of kewpie mayonnaise and mustard. Missing is the optional ham).

Thanks. Since I have the hard copy I’ll wait for a sale!Since I have the hard copy I’ll wait for a sale!

I don’t think two weeks is a long time.😂 and I bet @HungryChris would agree.

Thanks! So, since I didn’t have the necessary ingredients to make the cookies that I had in mind for this week, I have the dough for these now chilling in the fridge. I swore I would never make another cookie that requires rolling and then cutting after many attempts at Dorie Greenspan‘s world peace cookies with little success. We’ll see how this works out.

Oh. It that what it is. Thought somebody had missed the sick bag.

Sardines in tomato sauce, cucumber and seaweed salad and some rice.

Wondering what WF gets out of this.

Stirfried pork with kimchi and a small salad.

The garbanzo beans!

A protein lover’s dream.

Planned-over chawanmushi, soy simmered shiitakes and a cucumber and seaweed salad.

Seared chasu, broccoli gomae, soy-simmered shiitake and rice.

”Food has the tact to disappear, leaving room and opportunity for masterpieces to come.” Jane Grigson “Cooking is the art of being able to instantly transform ingredients into joy, ” Guy Savoy ”Don't let inflexible ideas of authenticity get in the way of deliciousness.” Nick Kindelsperger (Chicago Tribune).

And if the sport should go out of watching people dealing with tongs perhaps you could provide them with chopsticks.

You may have to start a topic on this book. It certainly has some fascinating and different ideas. I must dig it out again (or see if it comes in digital format).😊

Chawanmushi (Japanese egg custard with shrimp, shiitakes, snow pea and carrot) and green beans karashiae (beans with a mustard dressing).

Ramen with home made chasu (marinated, braised pork belly). Was a poor imitation of what it might’ve been. Visitors arrived just as I was preparing it. Still good though.

I know what you mean. That combination of two widely divergent cuisines didn’t sound as though it would end up in anything good. But I thought it was pretty amazing and yours looks even more amazing.