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Tasty Substitute for Osso Bucco in Stock Recipe?

Really strange that I could access that link from my phone, but now that I"m trying to look at it on my computer, the site is saying it can't be found. I was able to find a similar kind of visual chart, showing the difference between US and Japanese cuts, at least, so I'm good for that now.

Thanks for the stewing beef suggestions! I love the texture of chuck after it's been slow cooking, and I think it'll make a great addition - thank you!

Dec 06, 2013
animatrixie in Home Cooking

Tasty Substitute for Osso Bucco in Stock Recipe?

Ahh, to be back in the States and have access to any kind of meat I need! :)

Well, I've at least got the bones covered, but in your opinion for a little extra meat for flavor, do you think a little bit of the beef tendon (we definitely have that here for cheap, all over the place!) would do the trick? I noticed the other day that there is such thing as Beef Tendon Curry, so I'm wondering if that might be just the thing.

Dec 06, 2013
animatrixie in Home Cooking

Tasty Substitute for Osso Bucco in Stock Recipe?

Caroline, I believe you're exactly right! :D
There are all kinds of English loan words that got imported into Japanese at some point or other, but the meanings have gotten so far from the original, it can be hard to figure out what they mean! :) I wasn't familiar with the dish "osso buco" to start with, so just took what I saw on the sites selling it at face value. Like so many other things, ring slices of shank bone (it still only calls them beef. Doesn't specify veal that I've yet seen) aren't commonly eaten here, so they might have just tacked the name of the dish on to it for convenient identifying purposes in Japanese!

After getting suggestions from you all here, I've decided that's what I'll do! I'll go ahead and pick up the bones at the market, and for flavor, do you think beef tendon would be good, like PaulJ mentioned above? There's a TON of that stuff around, it's cheap, and apparently makes a great soup, so I wonder if that'll be the meaty boost the stock will need.

Dec 06, 2013
animatrixie in Home Cooking

Tasty Substitute for Osso Bucco in Stock Recipe?

Thanks so much, I might try adding some more chicken bones, and I'll just have to take another look at the beef bones they've got at a new place nearby where I live (first time I've ever seen just beef bones for sale!). They don't have much meat on them, but my recipe indicated that they should, so that was a bit confusing for me.

The recipe is out of a from-scratch curry book, and is supposedly a pro recipe out of some fancy bistro in Tokyo. The packaged Japanese curries are so loaded with sodium here, I've always wanted to try my hand at a home made recipe, so I can make it fresh and control what goes into it.

Thank you so much for your input! I'll steer clear of the osso bucco unless I plan to actually do something that won't waste it! Other recipes I've seen for it look wonderful! :)

Dec 04, 2013
animatrixie in Home Cooking

Tasty Substitute for Osso Bucco in Stock Recipe?

Thanks so much! I didn't realize they were veal, since the characters written for that particular ingredient equaled "beef shank bone" and the recipe indicated that some meat should be on it, too. I've never seen beef bones (that weren't attached to kalbi, and even that's rare!) in any store until a new market opened up down the street, so I couldn't figure out what kind of beef cut the recipe might have required. There are no photos of what the meat looks like, unfortunately. When I did an online search, slices of packaged raw meat with the shank bone the shops called "osso bucco" is what turned up.

If I could find a particularly meaty soup bone somewhere, I bet that would be great, but it sounds like going for the osso bucco would be a bit overboard.

I so wish the butchers would budge and give me what I ask for, but…they're not very flexible that way, where I live. I'll be lucky to take what has turned up at the new market! :)

Thanks again!

Dec 04, 2013
animatrixie in Home Cooking

Tasty Substitute for Osso Bucco in Stock Recipe?

I'm getting ready to gather my ingredients for a bistro style Japanese curry recipe, and noticed it uses 2 kilos of osso bucco. The more I thought about it, the more I got the feeling that this seemed pretty pricy (it is where I live, at least) for beef that was meant strictly to make the stock! Would you recommend an alternative cut of beef that might be similar…maybe even more tasty for it?

Chicken bones, carrot, onion, and several curry spices are also required for a 6 hour simmer that should reduce it from 6 liters to 3.

For the body of the recipe, 2.5 kilos of round roast stewing beef is required later on. Would using the osso bucco lend any special flavor to the stock that would make it worth spending the money on?

Just wondering if it's going to be that damaging if I substitute a more easily available cut of beef for the stock. Just as a note - I did try substituting ox tail one year when I first attempted this recipe and it left the whole thing with a strange flavor I didn't really like. I'd love some advice from you expert beef stewers out there! :)

Dec 04, 2013
animatrixie in Home Cooking

Best Apples for Apple Pie?

Thanks, Linda! It's funny, I went to that same page while trying to check it out in English, and it looks good, but I wondered if anyone had any experience with it first hand who'd have some input, too! Just for back up. :)

Sep 25, 2013
animatrixie in Home Cooking

Best Apples for Apple Pie?

I see Jonagolds around here from time to time, but we've mostly got Sansa apples around here. Would anyone find Sansa apples to be appropriate for baking in a pie?

Sep 25, 2013
animatrixie in Home Cooking

Coffee Beans, Dill Seeds in Beef Curry Powder?

I'm not following a strict set of rules based on either one.

Sep 14, 2013
animatrixie in Home Cooking

Coffee Beans, Dill Seeds in Beef Curry Powder?

Thanks for confirming that!! It's funny, after posting this, I saw on TV a show where they put a tsp. full of instant coffee granules into their roux, so that might end up being the way I go with it, to get the flavor without the grit! :)

Sep 14, 2013
animatrixie in Home Cooking

Coffee Beans, Dill Seeds in Beef Curry Powder?

I hope I'll hear back from some curry experts on this one!

Every January 1st, I've created a tradition to make a massive pot of completely from scratch curry sauce. I've only done it 2 years now, and I'm already preparing for this coming winter's batch. So far, I've followed a bouillion, roux and sauce recipe from a hard core curry lover's cook book, and it turns out....alright...I guess. That's my problem.

The bouillion recipe is fine, don't need to change that. The part that's starting to bore me, though, is that it only requires using commercially bought curry powder for the roux....Blechhh....I always use the most popular curry powder blend they've got here, S&B (I'm in Japan), and I'm getting tired of the taste. There's something bitter, flat, and overly turmeric-y about it, even when it's a brand new can. I don't want to use it anymore.

I want to make my own powder, this time. I would like your opinion on how I"m thinking of going about it!

This time, I'm going specifically for a beef curry, and I want it to be somewhere between a delicious pot roast and a nice, mild Indian curry with a fresh bite to it. I like warm, sweet flavors, so will definitely be doing the cinnamon, star anise, cloves, cardamom and plenty of fresh ginger, but for the savory side, I like it really cumin-y, with coriander, fennel, mustard seeds, black pepper and a ton of fresh garlic. The usual stuff, right?

Where I'd like to branch out on my own is with a few things.
What do you think about dill seed? My favorite kind of pot roast involves using a lot of dill, and since I want to give it that hint of a pot roast flavor, do you think the dill will blend in well with the other spices? What if I grind up a few dark roasted (then toasted) coffee beans in there, too? I worry that the grounds might not end up integrating with the sauce, and leaving it grainy, but what if I ground it down to a fine powder? How about a little semi-sweet chocolate for taste and texture? I don't think I can get any actual cocoa beans, but maybe a high quality bar will do?

Just wondered if any of you have ever used these extras and have any tips. Especially where the coffee is concerned. I have a feeling the sultry taste of a dark roast might really lend a great accent to the sauce, but I've never tried anything more than a tsp. or so of instant to a regular box curry I've made. I want to try to be as from-scratch as possible with this one, since it'll be a base sauce I'll be freezing in portions for the whole year afterward. I'd love your input!

Sep 13, 2013
animatrixie in Home Cooking

Matzo Meal Substitute For Matzo Balls?

Ooh, quinoa! That's an interesting idea!! Thanks, I'll look into it! :)

Jun 26, 2013
animatrixie in Home Cooking

Matzo Meal Substitute For Matzo Balls?

I wish we had a kosher market in my city! I think there's a small pantry run by a temple in Tokyo, but I don't live anywhere near there. My closest city with any kind of Jewish community is Kobe, but I've never found any listings for the availability of kosher foods there. I might one day venture out to their synagogue and see if there's maybe a tiny shop near it somewhere that's not turned up on the internet radar. :)

Jun 26, 2013
animatrixie in Home Cooking

Matzo Meal Substitute For Matzo Balls?

I thought about panko, but it seems like it might be too soft and light to make into balls on its own with just eggs. I'm going to keep it in the back of my mind, though, just in case the saltines idea doesn't work out. :)

Jun 26, 2013
animatrixie in Home Cooking

Matzo Meal Substitute For Matzo Balls?

LOL, thanks girloftheworld - and everyone! Ever since I moved to Japan, there is just no finding matzo meal. At all! I miss it so much, but at this point, for anything approaching a delicious matzo ball, I'm desperate and willing to try just about anything as a substitute! Please thank your grandfather for me!! I know it's a sacrilege, but I'm dyin' here! ;)

Unfortunately, I can't find any other type of thin water cracker or anything close enough to the consistency of matzo (ohhh how I've searched!), so plain saltines it will have to be. Thanks everyone so much for your feedback and suggestions! :)

Jun 25, 2013
animatrixie in Home Cooking
1

Matzo Meal Substitute For Matzo Balls?

Hey all! I live in a country that doesn't have matzo available in any form, but I'd like to make something getting as close to matzo balls as possible (I don't keep kosher, I'd just like to make some for soup!).

When you break it down, dumplings are just made of flour and water, right? Do you think just crushing up a bunch of saltine crackers would make a good substitute for matzo meal?....Is there a way to break it down even to the barest of basics and just use flour to simulate a good, fluffy, eggy matzo ball?

I'd love some help with this!

Jun 25, 2013
animatrixie in Home Cooking

Only 1 lb. of Oxtail, but I Want to Make Soup! How much water?

Hello all!

I bought a whole oxtail to make beef stock for curry a few months ago, and have about a lb. left in my freezer. I'd like to simmer it for a nice Korean style soup tonight, but am not sure how much water I'll need just to cook 1 lb. I realize it probably seems really wasteful to spend all that time simmering the oxtail when there's so little of it, but these are leftovers, and I'd like to use them up.

I'm thinking once I get whatever nice stock I can get out of these bones, I'll probably need to add a little garlic powder and a spoonful or so of beef consomme to help it along. After that, it'll just be a little white pepper, sesame oil, daikon slices and green onion. Simple but hopefully delicious! :) I usually make this with a big slab of chuck in huge quantities, but....well, like I said....Leftovers.

I would be grateful for any tips or advice on how to make the most of my measly little lb. of oxtail for this soup! :)

Apr 25, 2012
animatrixie in Home Cooking

Finding Fresh Thai Rice Noodles in Osaka

Oh Excellent, thanks! That's really close by me, too! I really appreciate it. ^^

Jun 16, 2008
animatrixie in Japan

Homemade Flat Thai Rice Noodles?

If anyone has a recipe that WORKS, I'd be extremely grateful! I'm in an area where I can't seem to find any for purchase. Thanks!! ^_^

Jun 15, 2008
animatrixie in Home Cooking

Home Made Ramen Soup? [moved from General Chowhounding Topics]

Wow thanks for taking the time and trouble to post all of this!! Sorry I didn't respond sooner, I've been away from this site for ages! It'll never happen again. ^_^

Jun 15, 2008
animatrixie in Home Cooking

Finding Fresh Thai Rice Noodles in Osaka

Does anyone know where I can buy any? If not, can you recommend a good recipe for making them at home? The only one I've ever been able to find online never works for me...Not sure what I'm doing wrong, but a second opinion would be great!

Jun 15, 2008
animatrixie in Japan

Kettle Chips - Which Brand is Best?

My fiance wants me to bring some kettle chips with me to Japan (I'm leaving bright and early Thursday morning, so I've got all of TOMORROW to look for them! Ack!) for him. He apparently likes Sea Salt and Olive Oil in particular for flavors. I know about the "Kettle Chips" brand, but I'm usually pretty wary of anything mass-produced, so is there any other brand worth digging around for? Is the Kettle Chips brand good?

I'm in the Chicago area, so any suggestions from anyone around the area would be really helpful! If you swear by any kind of chip, WHERE can I find it tomorrow???

Thanks in advance!!! ^_^

Nov 27, 2007
animatrixie in General Topics

Japanese Seafood Nabe - Please help!!!

Thank you! Perhaps when it comes down to it, it ends up being a matter of individual tastes! ^_^ I might try cooking it all in a light dashi next time I try it!

Nov 27, 2007
animatrixie in Home Cooking

Japanese Seafood Nabe - Please help!!!

I've been asked to cook a variation on Chiri-nabe using scallops, salmon fillets and shrimp. The only recipe I have wants the broth to have been flavored only with a piece of konbu. Does this seem strange to anyone? Wouldn't it at least require a light dashi? I've already got the ponzu and dipping ingredients down, it's just the broth configuration that is bothering me...cooking seafood in plain water just seems really unappealing to me...Any suggestions on broth variations would be great. Thanks!!! ^_^

Nov 26, 2007
animatrixie in Home Cooking

I Need an Ebi Katsu Burger Recipe!!!

Thanks! :) The only thing about that one that seems dubious would be the potato. Wouldn't that make it more of a croquette rather than a "fillet-o-fish" style thingy? ;) If I had to guess at it, and what I've been able to make out from the Japanese recipes (I can only read parts of them - my kanji reading isn't so hot), You chop up the shrimp with hanpen, probably mix it with an egg to make it stick, sprinkle a bit of black pepper in there, then just do what you do with something like tonkatsu: dip it in some tempura batter, then panko, then right into the oil! Easier said than done with a mashed up bunch of bits, though...If I can't find a better recipe, I might try it this way and see how it works out! :)

Thanks so much for the link!!!

Oct 17, 2007
animatrixie in Home Cooking

I Need an Ebi Katsu Burger Recipe!!!

Does anyone out there have a good one? I mean....I've seen pictures of it, and it seems like all you do is make panko shrimp (but do you slice the shrimp pieces longways in half first, so it'll fit in a bun?), but there's apparently a sauce that goes with it, too, isn't there? I've heard it described as tangy and citrusy. Could it be a ponzu style sauce? Maybe ponzu mixed with a sweet tonkatsu sauce?...Perhaps it's just tonkatsu sauce?...

I've had a request for this from a friend in Osaka, so that might help narrow down the desired flavoring style from a regional standpoint.

If any of this sounds close, or you have a good recipe for me to follow, I'd appreciate it so much!!! ^_^ Thanks in advance!!!

UPDATE: Ok, I did some searching on Japanese sites and found where it's not just panko shrimp, but seems to be a mixture of hanpen or some other kind of fish product, minced with the shrimp, then made into patties and covered in panko. Looks like they enjoy eating it with tartar sauce, too, but I could be wrong. Does any of this sound correct???

Oct 16, 2007
animatrixie in Home Cooking

Home Made Ramen Soup? [moved from General Chowhounding Topics]

Oh cool! So it's basically just a simple dashi (if the seaweed you mean is kombu, is it?) with a bit of miso mixed in? When I used packaged ramen noodles, I usually cook them in a separate pot and rinse away the oily residue. It just saves time, although I know fresher is better as a rule. Thanks!

Sep 06, 2007
animatrixie in Home Cooking

Home Made Ramen Soup? [moved from General Chowhounding Topics]

I'm talking about the HUGE Japanese bowls with fresh ingredients! I have a jar of sansai vegetables here just waiting for a great, authentically Japanese, home made broth if anyone has any recipes! Please??? I don't even care if I have to use the noodles from the package, I just need a real broth instead of a packet of MSG to add to it. :)

Thanks in advance!

Sep 05, 2007
animatrixie in Home Cooking

Does Gochujang come in mild?

I absolutely LOVE Korean food! :) I like dishes that come inherently spicy, but the problem for me is that if something's too hot/spicy, it completely overwhelms the flavor of the food, so then I can't enjoy it and all I taste is HOTTTTTTTT! I do love milder things like Jap Chae, Bulgogi and Oxtail Soup, though, too...Actually, I'm looking for a good recipe for Korean Oxtail soup - Please let me know if you have one to pass along or recommend! Yummmmm!

Jun 29, 2007
animatrixie in General Topics

Does Gochujang come in mild?

I love the flavor of Korean Gochujang in dishes like Bi Bim Bap, but was wondering if there is a version that's not so hot. Any discussion on variations of Gochujang would be really helpful! Please excuse my transliteration if it's not standard. :)

Jun 29, 2007
animatrixie in General Topics