mochi mochi's Profile
What is the most unusual, but tasty, sandwich you make or have made?
Thanks, now that sounds yummy. Tortilla to me is made from flour or corn and not very appealing inside a crusty loaf of bread.
What is the most unusual, but tasty, sandwich you make or have made?
"a thick wedge of tortilla inside a crusty loaf of bread "
theannerska,
What is a thick wedge of tortilla?
Meyer Lemon Rind
Remove pith with a sharp knife. Cut into strips about 1/2" wide. Cover with water in a saucepan and bring to boil. Boil about 10 minutes. Drain and repeat.
In another saucepan combine (depending on how much peel you have) 3 cups sugar and 1.5 cups of water. I must have used about 12 lemons worth. Bring to boil and cook until thermometer reads about 230 degrees. Remove from heat, stir in peel and simmer for about 5 minutes. Stirring frequently. I drain and keep the simple syrup for tea.
In a small bowl, add 1/2 cup of sugar and roll pieces until coated. I let dry on parchment covered cookie sheet. Let dry completely and store in an air tight container.
Meyer Lemon Rind
OMG! What a perfect solution. Thank you so much.I ended up candying all the rind and enjoying munching on it for a pick me up but will definitely do that the next time.
Meyer Lemon Rind
That sounds like a winner too. Thanks so much everyone. I need to try all your suggestions.
I really love the zest of lemons and I hated to throw out all those lovely peels.
Meyer Lemon Rind
I have so much, I will try your method. Do I need to get rid of all the pith?
Meyer Lemon Rind
I had already juiced all the lemons so I only had the rinds. :( If she gifts me with more lemons, I need to try your method. Looks and sounds great.
Meyer Lemon Rind
Really, Brandon? How do you freeze? I have never had success with it. After a week, the zest turns brown and doesn't taste like anything. Thanks for all the suggestions on what to make with the lemons, but I wanted to know how I can preserve the rind.
Meyer Lemon Rind
I don't know what I'll be making, but it would be nice to have zest for baking and chicken dishes. I always have frozen lemon juice cubes, so I don't always have fresh lemons on hand for the zest. Not for curd or pudding.
Meyer Lemon Rind
Is there any possibility of preserving the rinds of lemons to use later as zest? I was gifted with about 30 beautiful Meyer lemons. I would love to keep the rinds for later use, but have tried freezing, Food Saver-ing and freezing them whole and they just don't keep. Any ideas, suggestions or advice? I am candying some of them.
dashi measures - how much kombu, soups, dipping sauces, shurimono
What's the difference between katsuobushi and bonito flakes? I thought they were the same thing.
dashi measures - how much kombu, soups, dipping sauces, shurimono
Wow, what a great experience for you, Yukari! He probably loved having you too.
Thanks for all the great tips!
Can Tamales Be Steamed in the Pressure Cooker?
I place a dime at the bottom of my stock pot. As soon as the rattling of the dime stops, you need to add water. I've never had to add water so I've always heard it rattle. Don't know if it really works!
Don't know a thing about pressure cookers, sorry. They scare me....
new year's day traditions
These blogs explains some of the traditional Japanese New Year's feast. We make about 3-4 quasi-traditional items and buy ready to eat vacuum sealed goodies from Japan.
http://www.norecipes.com/2009/01/01/osechi-ryori-traditional-japanese-new-years-meal/
http://kokonuggetyumyum.blogspot.com/2007/01/belated-new-years-greeting-from.html
lemon cookies and peanut butter balls!
Lemon Cookies
1 c. butter, softened 2 T. lemon juice
1 c. brown sugar, packed 2 C. flour
½ c. sugar 1/4 tsp. baking soda
1 egg ½ tsp. salt
1 T. lemon zest
Cream butter and sugars together until light and fluffy; blend in egg, lemon zest and lemon juice. Add flour, baking soda and salt; mix until just blended. Divide dough in half; with floured hands, shape each half into a 10 inch log. Wrap each in plastic wrap; refrigerate until firm. Cut chilled roll into ¼ inch thick slices; arrange on greased baking sheets. Sprinkle with crystal sugars. Bake at 400 degrees for 8 to 10 minutes; cool on a wire rack.
This dough is rather soft. I shape them the best I can, refrigerate and when firm, reshape again. One of my favorite for the cookie basket giveaway.
anyone making candy for the holidays? What are you making?
I usually make Dark Chocolate dipped Honeycomb, toffee, Toffee popcorn and this year I want to make Almond nougat dipped in dk. chocolate.
Baking in Candy Cups
I made cake in those candy cups using a mini muffin tin. I actually plopped a tiny mini ice cream cone on top so the cake baked into the cone. I made miniature ice cream cone cupcakes. Cute. I didn't have any problem with the paper burning or anything. I think the ones I bought were from Wilton.
Tea Cake Recipe - not the cookies
Sorry, Lisa didn't see your post. I just checked the recipe I was gifted with and it's slightly different.
Tea Cake Recipe - not the cookies
This is the Danish Teacake I made from Grace's Pastries recipe.
Tea Cake Recipe - not the cookies
I happened to know the son of the owner of Grace's Pastries and he gifted us the recipe on Facebook. I loved the "tea cakes" from his dad's bakery. The owners of this particular bakery were 2nd generation Japanese Americans born to immigrant parents so the recipes were not brought from Japan, but created here in the U.S. hence the use of buttermilk. I have made the recipe and it's not exactly what I remember, but very delicious. Now if I can just get the dobash cake recipe, I would be set for life!
Let's Cook Japanese Food!: Everyday Recipes for Home Cooking
I hope you like it. It's different than the restaurants. I really enjoyed the leftovers for lunch. Comfort food.
Let's Cook Japanese Food!: Everyday Recipes for Home Cooking
Oyako Donburi- Bachan's
1 1/2 cup chicken breast-cut in 1/2 inch pieces and giblets (optional)
4 tsp. sugar
4 tbl. soy sauce
1/2 tsp salt
1/3 cup water
1/2 cup frozen peas
5 large eggs, beaten
Brown chicken and giblets (not me) in pan with a little vegetable oil or chicken fat. Add sugar, shoyu, salt, peas, and water. Simmer till sauce becomes thick, add eggs and whisk until almost done. Quickly scoop portions onto hot rice and immediately lid. My Grandmother said not to cook the oyako completely. Let the heat from the rice finish the cooking. No onions, it's not saucy, the rice stays dry. That's oyako donburi for me. Sure miss my Grandma! Mine never quite tastes like hers.
My mom guesstimated the amounts because my grandmother used a wooden spoon to measure most of the time.
Let's Cook Japanese Food!: Everyday Recipes for Home Cooking
My bachan told me that "oyako" means parent and child (chicken and egg) and "donburi" or "don" means bowl. So, oyako donburi means parent and child in a bowl? I would think either one is correct. I have my Gma's recipe which always tastes and looks completely different from the restaurants. She is originally from Yamanashi-ken. If you would like the recipe, I will post it.
oh-yah-ko dohn- burri
Calling Will Owen!
Wow, never saw this until today. Sorry Niki. I make kimpira gobo. Spicy, shoyu, sesame oil side dish. If you are still interested I will post the recipe. I usually make it for New Year's, but my family likes it so it's a year round side.
ISO the best Ginger Snap Cookie recipe
CP Gingersnaps
- 8 oz (220g) salted butter
- 1 1/4 cup + 2 Tbsp (280g) sugar
- 1/2 tsp vanilla extract/paste
- 2 small eggs or 1 1/2 large eggs
- 1/3 C (114g) molasses
- 3 C (360g) all-purpose flour
- 2 1/2 tsp baking soda
- 2 1/2 tsp cinnamon
- 2 1/2 tsp ground ginger
- 1/8 tsp ground black pepper
(Yields about 70 cookies.)
Cream butter until soft. Add sugar, and beat until light and fluffy. Add vanilla and eggs, and beat again. Add molasses and beat until well incorporated.
Sift together the dry ingredients and add into the mixture. Mix until it all just comes together. Line a 9" x 5" (22 x 12 cm) loaf pan with plastic wrap, so that some hangs over the sides. Press the dough into the bottom of the pan, pack it tightly, and try to make the top as level as possible. Cover the dough with the plastic overhangs. Freeze until very firm, preferably overnight.
Preheat the oven to 180°C (360°F) and line a cookie sheet with parchment paper.
Remove dough from the pan and unwrap from one side. Slice the "brick" into very thin slices, no more than 1/10" (2mm). Place the slices on the cookie sheet (give them a little room, they will expand) and bake for 12 to 15 minutes, until the edges turn brown to dark brown (depending on how cooked and crispy you like them). Turn out on a rack to cool completely.
[Recipe originally provided by Renee.]
Help with soft food diet please!!!
My heart aches for you, toodie. So sorry for your loss. Please accept my condolences to you and your family. I am glad that he was home with you and that you were able to do what you thought was important at the time. I am sure you are a wonderful cook and your husband was delighted in knowing that you were caring for him in the way you always did, by feeding him delicious food. Day by day... take care.
Bland cantaloupe?
Our garden produced very bland melons this year. I didn't have the heart to toss them out so I made cantaloupe jam. Lots of sugar so it is very sweet and delicately flavored. We are enjoying it.
Sushi/Maki - Non Raw Fish Variations. What's Your Favorite Recipe?
Yes, I totally agree with you. I thought you meant "sensei" but maybe there was an underlying reason or something I missed in translation for using "sansei." He is a wealth of sound information and knowledge.
