Recipes, experiments (successful or otherwise), food you remember from your childhood, eating out. It's all welcome here.
Things to marinade in miso:
(can you tell I love this site?)
BTW, I'm a chick.I have far too many for my tiny dorm room.
I expanded my collection significantly at Christmas... only to find my spring semester has all afternoon classes, meaning I can just eat before I go >.>
Luckily there's a huge long bus ride to Amsterdam, so I plan to bring bentos to eat on the way (2 meals I think, plus two coming back if I can find things to pack that'll keep a few days or refil them there..)
The one I love best lately is my thermal bento jar by Aladdin. I've got several two-tiers and a couple single-tiers, and I find the single-tiers easier to pack. I also got some squares of cloth (Wal-mart sells them as part of a "sewing system" thing where you buy a kit and pick out the fabric in pre-cut sizes; their square size is perfect) and hemmed them for furoshiki.
BTW, I'm a chick.
If you're looking for fabric to use for the furoshiki, you can get something called "fat quarters" at fabric stores and quilt shops and stuff. They're an 18x22 inch rectangle, so it'd be on the smallish side (most furoshiki are 19 inches, I believe), but they're pretty cheap.
This. Ajinomoto Dashi Soup Stock
is good, but any sort of bonito stock should do it.
Most Asian marts should carry it, though it’ll be easiest in a Japanese market if such things are available.
One doesn’t need a lot (depending on how much miso is being made), I think I use about a table spoon of the stuff for four cups dashi (the seaweed flavored water) I could be off though, you may want to start small and flavor to taste if you use some.
Also, I tend to season the finished miso with a bit of sansho pepper
.
Ok well, unless you’ve left them to defrost for 5 days, I’m going to assume this advice is too-little-too-late. And if it’s not, I’m going to advice throwing away your super old chicken at this point and by some more drumsticks. This recipe
was a pretty decent success when I tried it and was one of the few braised chicken recipes that uses REAL tomatoes and not something out of a can. Works regardless of what part/parts of the chicken is being used.
Good olives might be hard to find, the ones I used where a tad too salty (thankfully, the dish worked regardless). King Friday probably knows better about good olives than I do. Heck, she pickles and flavors her own olives. Though I’m guessing the olives that one scoops out of the buffet table like choice of olives from a significantly large enough Fredie’s or Safeway’s are one’s best bet.
edited 9th Apr '11 10:27:10 AM by Justice4243
Justice is a joy to the godly, but it terrifies evildoers.Proverbs21:15 FimFiction account.Thanks Justice, I did a miso thing but couldn't grill because it was too damn wet outside. SO I baked them and it was not a success. Oh well.
The Asian markets here are starting to skew towards Burmese because we have a huge Burmese population. The first immigration was about 15-20 years ago and we are getting a bigger second wave now. It is making the city more interesting.
I made one of Mr. b's favorites for after pool tonight. Creamed eggs, spinach and mushrooms over toast. I've mentioned it in the COB thread before but never in this one. He'll be happy.
Get an uncooked burger patty, fry it, then dish up. Cut up some onions, saute in the burger juices, then pour in a 1/4 can of cream of mushroom soup. Then pour everything on the meat.
A reasonable facsimile of a popular fastfood item where I come from. Filipinos can guess.
Innocence is overrated. At least, virginity has concrete proof.I just finished the punching down. It looks like it'll come out as good bread (though I added some water during the punching because it was just way too crumbly), but I think next time I'll swap out one of the cups of flour for another cup of cornmeal.
I'm making it because I realized I have access to a nearly full sack of cornmeal, and this recipe didn't need anything I don't have.
Fresh-eyed movie blogJust attempted to make a fried ham and cheese sandwich, which is my usual lunch at the moment. Two problems. Number one: I thought the sandwich was burning, so I dumped a load more butter on it to try and moisten it. Number two: I used Parmesan cheese, because it's the only cheese I have left. The result was a foul-smelling ball of grease that I had to throw out. I really need to learn to cook better.
Thinking about making fried rice tomorrow. The question is, make it with tomato-rice or not? My father has volunteered to make "authentic Vietnamese fried rice", like he ate in his childhood. Since he was a poor farmboy, this means fried rice with no meat, no vegetables, no eggs (final destination?). I politely declined.
"Doctor Who means never having to say you're kidding." - BocajThe result of my bread baking seems to be fairly decent. It didn't rise as much as I would have liked, but my only other complaint (inconsistency between bone dry areas and warm semibaked dough areas) would probably be partly avoidable if I had divided it into three loaves like the recipe called for instead of making one big boule.
It's also not as corny as I wanted, but I was expecting that.
edited 14th Apr '11 8:27:52 AM by TParadox
Fresh-eyed movie blog

No, I meant boiling. It's a soup.