Duvel

Relaxing evening with some comfort food: family requested karaage … I made a meal out of it with some (commercial) shrimp gyoza & fries with aonori salt … Plus a variety of rice crackers, seaweed salad, menma and (Korean) yukhoe - marinated beef strips with soy sauce, honey and seamed oil, seeved with nashi pear … All enjoyed with a Bavarian beer from little one school trip location … And a Ghibli classic: Spirited Away … No complaints 🤗

Little one came back yesterday night from a one week school trip to the Chiemsee. Arriving at 21.00h he announced that he had lunch at 12.00h and no snacks since then (which I doubt, but DW agreed he looked famished 😎) … Luckily, I had some sausages in the freezer. Made a quick curry sauce with the help of Japanese curry roux and airfried some fries. And as per request BBQ sauce on the side … Happy and slightly tired kid (and happy parents that he is back) … And a little treat from the mancave, just because … No complaints (at all !) 🥳

Every German school kid gets a Pausenbrot for second breakfast (around 11.00h), that is prepared by the parents between 6.00h and 7.00h. Bread, butter, cold cuts and/or cheeses, sometimes (fresh) cucumber or tomato. All in a Tupperware box, the Brotdose. If they don’t eat it for second breakfast, they‘ll eat it for lunch. If they don’t eat it then, they‘ll have it for afternoon snack. If they bring it home, it‘ll be their dinner.

Straight forward shio koji … Cunning linguist trained in the sino-centric kanji universe often have difficulties recognizing and translating kokuji kanji, that were created in Japan rather than straight imported from the middle kingdom. In any case (and the hiragana transliteration confirms this as well), this is shio koji. The sweet flavor comes from the residual starches present in the shio koji (those „chunky bits“) being broken down during the marination process. That being said, @gfweb, I think a marination period of 24h+ should give you a far better result. I make my shio koji myself, and It is more potent than the ready made stuff, and yet I consider 24h the minimum to impart its specific goodness and flavor profile …

I think @rotuts point is rather to make full use of the vast information provided in this forum by using the search function …

There is an in-depth discussion on browning in various braising vessel here: The truth about braising: assignment 1 The truth about braising: discussion 1 As well as the braising step itself: The truth about braising: assignment 2 The truth about braising: discussion 2 Part 3 & 4 are also worth a read …

Japanese-y dinner … Edamame, bamboo shoots, salt-pickled cucumbers with katsuobushi, (unfortunately closed in the picture) bowls with oden with egg, tofu & daikon, spinach with sesame dressing, roasted miso corn, tuna tataki, karaage (from chicken breast imstead of thigh - it was a spontaneous dinner from the fridges content), dried skate wings and (commercial) gyoza … An icecold chuhai … And spaghetti with (commercial) uni butter - excellent … An umaibo from the mancave for dessert (beef tongue flavor) … Enjoyed while watching Nausicaä from Studio Ghibli … No complaints 🤗

For someone who sources his wasabi greens directly at the farm for making pesto, this is an unacceptable shortcut 🤭

Unlikely. Lack of moisture and salt content (especially on the surface) will not allow mold to grow. If moisture would be present, I would expect the natural sugars in the seeweed to allow fungal growth. Commercial packs of kombu will carry usually a desiccant to reduce moisture within the packaging even further, but I bought two packs of kombu last year during our Japan trip and none had desiccant of vacuum packaging. And none had mold. They had マンニット, though 😎

Out of curiosity - what sort of answer would you have accepted that would have changed your mind on your “unhealthy mold” ? A (factual) description of what is the white deposit ? A “list of credentials” of someone who replies, e.g. PhD in biochemistry w/ a minor in toxicology, have used more kombu than others will ever buy in their whole life, years living in Japan, … Or just a confirmation of what you would have done anyway ?

If you want certainty, leave it out for a day or two. If your “mold” grows, throw it out. If it stays the same or slowly dissolves from the humidity I might be right 😉

Likely Mannitol. Wipe it off with some sake and you’re probably good to go …

I second the Lustau (red) recommendation - you won’t be disappointed 🙏

They work as well aa any pipe wrench; stability depends on the compatibility of the “head” to whatever geometry your pan rim has. Scratches on your pan are to be expected (seasoning/coating will suffer). Better use towels instead: far better grip and multipurpose …

Three questions in order to be able to help you: 1) Do you have to employ your bread machine (and whatever cycles it has) or are you willing to use other methods of kneading ? 2) What cooking method are you envisioning - skillet, oven, grill ..? 3) What will you do with said flatbread ? Make wraps, top with things like an open sandwich, mop up saucy dishes ..?