MickiYam's Profile

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Best thing to do with leftover cooked chicken breast...

Chicken salad, as already mentioned, but if you are bored, you could try Japanese chicken salad, which is: cubed cooked chicken, a Japanese plum that's been seeded and chopped into paste (approx 10 seconds of work), julienned cucumbers and some mayo (Kewpie mayo if you like).

It's also great in fried rice, and you can fry it with some cooked spaghetti or other pasta and add some broccoli for nutrition.

It's a great topping for salad, too.

And if you are just too pooped to slice and dice, stick it between two slices of bread (maybe with some cheese? and a few pickle slices) and eat it.


Aug 24, 2014
MickiYam in Home Cooking

salsa canning

"When in doubt, throw it out."

But if you have just made it, it should be fine in the fridge for a week or two. Eat it up, and I am sure your next batch will be perfect.

Aug 23, 2014
MickiYam in Home Cooking

Japanese food question

I am 75 percent sure you want to go back and change the title of the question to "Korean food" question. I am 99 percent sure no Japanese dish would be called anything close to hum yook. Could be a different Asian dish, though.

(BTW, a quick google brings up "han guk" which basically means "Korean." So, do you remember the color, or the veggies, where you ate it? The season you ate it? Hot, cold or room temperature? Could be eaten with a fork or a spoon?)

Aug 20, 2014
MickiYam in Home Cooking

Creative gelatin dessert flavors

My MIL makes coffee agar-agar, and if she doesn't have the agar-agar, she'll do it with gelatin. She uses milk, instant coffee and some sugar -- I don't think she measures.

I am very fond of lemon gelatin with grated carrots, and I'll make that up from scratch.

Basically, I'm in the Land of No Jello, so I'm forced to do things on my own. If I want gelatin desserts, that is (-:.

A friend of mine macerates strawberries with sugar and rose geranium leaves -- I bet that would make a super-nice gelatin (especially if you used cream as part of the liquid).

Jul 18, 2014
MickiYam in Home Cooking

Extreme Picky Eater/Selective Eating disorder

My husband isn't THAT picky, but he's picky. And a lovely man, but I simply can't cook for him to show my love. I have to show it in other ways.

He'll eat what I make, or he'll cook for himself, and then we'll meet up for a movie in the living room.

Cook for your friends who appreciate it.

Favorite Shirataki Recipes?

We like it in Japanese nabe, so I would say it would go well in any kind of chicken soup.

You might be able to boil it, dry-fry it (to get rid of some of the extra moisture and make it easier for the sauce to sink in), then use it cold in salads like you would harusame.

Konjac (konnyaku) in the loaf/slice form is also very nice if you dip it in some soy sauce and wasabi, so you might try a salad with shirataki, cukes, scrambled egg strips, pickled ginger and a soy sauce/wasabi dressing.

I've also had it with a mustard dressing, but mustard really isn't my thing.

Jul 08, 2014
MickiYam in Home Cooking

Taking this off my food list this summer

I saw part of a program about this this week. And then they presented a bunch of substitutes. Now, the eggplant "unagi" looked great (and kabayaki nasubi sounds great) but I don't see how the hai-hai girl could have really been fooled by it. Unless she had never had unagi.

That said, I want to try eggplant unagi at home!

Jul 04, 2014
MickiYam in Japan

Cabbage Preparations That Kids Like

I wanted cabbage with fried chicken Tuesday. Just used the chicken drippings to fry some sweet red pepper, added the cabbage, salt and pepper, then some frozen corn. It was good enough that the kid wanted it with pork chops the next day. Frugal but delicious.

Jul 02, 2014
MickiYam in Home Cooking

Value restaurants in Tokyo

No tips in Japan (hoorah!). I was in Tokyo two weeks ago, and ate pretty well in the Harajuku area.

The Great Burger satisfied my cravings for agood burger. I liked the skinny fries and pineapple smoothie, too.

Next day I had a nice chicken gyro from a booth at the ASEAN fair across the street from Yoyogi Park. One time event but maybe someone here knows where the food trucks go.

Cheap eats. The burger dinner was less than 3000 yen, and I think the generous gyro was 580.

Jun 27, 2014
MickiYam in Japan

what recipes do u go 2 when u crave fast food?

I'm another vote for oven fries. Olive oil with homemade season salt.

Or a chocolate banana milkshake. Or easy French bread pizza. I don't consider a homemade burger fast food -- I tend to make the bun, grind the meat and use last summer's pickles. Not fast, but really good!

Jun 27, 2014
MickiYam in Home Cooking

Imperial v. Metric issue

I like weight because there are fewer dishes involved. Accuracy is a side benefit.

And with metric conversions, you can share with Chowhounds around the world.

I often just weigh my volume measurements then note it in pencil on the recipe as I go.

I often thank myself later.

Online conversions are often OK, too.

Just remember that different things weigh different amounts. (I know, duh, right? But true.) Hard flour vs. soft flour vs. sugar, etc.

Jun 13, 2014
MickiYam in Home Cooking

Substitute for gelatin?

Agar agar and gelatin have slightly different textures, but you can make a "milk tofu" or annin tofu with agar agar that's basically Asian panna cotta. The flavoring I learned to make it with was almond.

This looks amazing: http://theasiangrandmotherscookbook.c...

But the annin powder already contains sugar, so I'm not sure how to adapt your recipe to this.

There are several varieties of agar agar out there, too. I think there's a good chance there might be a recipe for this in the packet, though.

Looking at your recipe, I'd make up enough agar-agar to solidify 1000 ml (about four UScups) in 500 ml (2 US cups) water. Bring to a boil, dissolve and cook as directed. Add sugar while on low heat. (Your recipe calls for 6 TBSP; that sounds OK but tart.) Remove from heat, and stir in the buttermilk (reduce to 500 ml or 2 US cups) and if you are using frozen berries, QUICKLY stir in the frozen ones. Because agar-agar sets up quite quickly compared to gelatin.

Immediately pour into prepared cups. Chill. Agar-agar will be ready to eat in an hour.

You have to be careful that none of the agar-agar sticks to the pot, though. If you can peel off a thin sheet from your pot, you may wind up having a nice fruit soup. Which could be good, as well.

This time of year, I would consider using cherries if you can get them. Or strawberries.

Jun 04, 2014
MickiYam in Home Cooking

Suggestions for simple Vietnamese dish?

Oh, cool! It sounds like the marinated tofu would make a nice summer snack all by itself. I think I'll try this tonight for tomorrow.

Jun 04, 2014
MickiYam in Home Cooking

how to make a chai tea cream reduction

Brainstorming, but I think I'd try making a simple syrup with brown sugar (1 cup water, 1 cup sugar). I'd add the spices (cinnamon, cloves, black pepper, cardamom and ginger slices) to the water from the beginning, bring to a boil, then when the sugar crystals are dissolved, I'd pop in three bags of tea. You could either leave it on heat for three to five minutes (but turn down the heat so nothing boils), or turn off the heat and cover, and let it steep three to ten minutes.

I would then add the cooled syrup to the whipping cream and give that a shot -- you probably only need 1/4 cup of syrup at the most. You could add the syrup to the eggs and milk for the french toast, as well.

I'm not sure which kind of tea to use in chai (which means "spiced tea" in English, LOL, regardless of what it means in Hindi. Hooray for English's evolutionary abilities!), so I usually wind up using Lipton's Gold Leaf.

Jun 04, 2014
MickiYam in Home Cooking

Suggestions for simple Vietnamese dish?

Oh, I was going to suggest summer rolls! Perfect for this time of year, if you are northern hemi.

I prefer a clear dipping sauce, and I like to combine shiso (perilla) and pineapple. I love the tip for marinated tofu, and would like to know what you marinate it in!

Clear dipping sauce:
4 TBSP nam pla fish sauce
4 TBSP vinegar (rice)
4 TBSP sugar
180 to 240 ml of water (3/4 to 1 cup, American)
2 chopped garlic cloves
1 chopped chili
black pepper as desired

Mix and adjust flavors to taste. This sauce just gets better as it sits, so you might like to make it the night before.

Jun 04, 2014
MickiYam in Home Cooking

Overheated buttermilk = cheese?

Sounds like ricotta. Congratulations!

You can also easily make ricotta with milk and a little souring agent (like vinegar or lemon juice). The more fat, the creamier it is going to be. A little buttermilk mixed with whipping cream might get you something closer to what you want. Look up the marscapone or clotted cream recipes on the internet for times and temps.

Personally, I would have no problem eating this sort of cheese.

The kind of cheese that forms when one forgets the milk in the fridge is a lot riskier (and rarely tasty, IME).

May 28, 2014
MickiYam in Home Cooking

Pizza dough help....

I agree very much with all of this. I would add, though, that you should check the dough in the morning and the evening, and punch it down if needs punching down.

I'm sure you know, but fridge dough needs more time to warm up and rise. For my favorite recipe, the dough rests in the fridge for however long (at least 12 hours; 36 hours should be fine), then I take it out around 10 a.m. for a 6 p.m. grilling (if the weather isn't too hot). You just keep punching it down if it starts to grow out of the bowl.

And I'd let the last rise be at least 45 minutes -- an hour certainly wouldn't hurt.

May 28, 2014
MickiYam in Home Cooking

Fresh herbs--do you have them, how do you use them?

You don't really need a dryer to dry most herbs (unless you live in a super-wet climate). You can attach the stems of the herbs to a hanger with a clothespin and hang for a few days until dry and crispy. Or I've lined a basket (for better air circulation) with paper towels and dried herbs in a dark room for a few days. It can make the room smell wonderful (-:.

When the herbs are dry, crumble and put in a jar -- either recycle old herb jars, or use small cup-size mason jars. You can also make up your own herb mixes if you like a convenient something to sprinkle on a morning egg.

There are so many wonderful ways to use herbs. One of my favorites is to make a simple syrup (1 cup sugar -- especially brown cane sugar -- to 1 cup water, brought to a boil and then heat and stir until the sugar is completely dissolved). When I turn off the heat, I pop in the herbs, and let the mixture sit for at least five minutes, but sometimes overnight depending on the herbs. I think your orange mint would be very good. Then you can add the syrup to tea (iced or hot), or add ice cubes and a sparkling water to make "herb soda" -- you control how much you use.

May 25, 2014
MickiYam in Home Cooking

Tsukiji outer market - recommended vendors?

Any updates to the Tsukiji Fish Market recommendations? I might be going in June. Especially, would I be able to send stuff via chill pack to other places in Japan? And if so, what's in season in the middle of June?

Also, what kind of omiyage would you take back from there for the office? Any recs? I'm partial to snacky, fishy (especially shrimpy) fried senbei, but I'd love something new and interesting. (And edible, of course (-:! Some omiyage just isn't that delicious, even though it's famous.)

I can't believe I've never done the Fish Market before (-:. I'd like to do it before it moves . . . one article I read said that the move is scheduled for 2016.

May 12, 2014
MickiYam in Japan

Raw Milk Yogurt??

I find I get better results if I scald the milk, but it is often OK with raw. Culture can next as simple as good yogurt. You may have to try a couple of brands. I like to mix two brands in mine.

If the yogurt fails to thicken, but still smells and tastes OK, you can use it in pancakes.

I usually find I can start from homemade yogurt about three times, if I sterilize everything.

Homemade yogurt is amazing!

Apr 28, 2014
MickiYam in Home Cooking

Egg entrees for egg haters?

Buckwheat crepes with spinach, bacon and mushrooms! Mmmmm.
Also, I like stuffing. Mom's had mashed potatos, whole wheat bread, broth, eggs and leftover chicken with sage, cloves etc.

Easter Dinner Ideas

I feel like your lamb lollipops in balsamic with spring vegetables (YES! Asparagus! maybe on top of a small pile of baby greens) would be a light and lovely companion to the first course soup. I don't really see a need for more starches, since you'll have them in the beginning, and possible at the end (the lemon ice cream sounds wonderful! Maybe with some raspberry-filled cookies or wafers?).

If you must have a starch during the second course, how about tiny dinner rolls, made hot-cross-bun style? Perhaps topped with some sort of herbal seed that goes with your meat and veggies and sauce . . . I think fennel seed is a very spring-like flavor.

Apr 07, 2014
MickiYam in Home Cooking

Home made butter anyone?

I am a fan of mason jar butter, too. One cup cream in a quart or liter jar. Shake until you see yellow curds forming. Drain in gauze or a double layer of paper towels. The liquid whey can be used for lots of things like pancakes or plant food. Gently squeeze gauze to remove liquid. You can add salt at this point if you like.

Keep two days worth out, divide the rest into patties and freeze.

How much you get depends on the cream's butterfat content.

Apr 04, 2014
MickiYam in Home Cooking

Another Chocolate Chip Cookie Problem: Once Flat, Now Puffy

I just ran across something that said old baking soda can cause flat cookies . . . and since you just said you just ran out, maybe that's the problem. EDIT: ugh, sorry, that's not your problem, is it? I don't know where my brain is today!

I'd say as soon as you buy new baking soda, you should make them the old sweep and scoop method -- your fingers might know the perfect ratio (-:.

It's kind of mysterious, though, that they still turned out puffy with basically no baking soda . . . .

If they still turn out puffy with the new baking soda, I'd say the next step might be to buy bigger eggs.

Mar 26, 2014
MickiYam in Home Cooking

Why are expensive fresh herbs used in most recipes?

Well, first of all, this is Chowhound, not Cheaphound. Enthusiastic amateurs on the discussion boards are sharing the things they actually try. I think it's ridiculous to ask them to change the way they cook, and it's not useful to the community to ask them to make recommendations they don't actually recommend.

The second point is that I find it vaguely insulting to imply that the average Chowhound is a mindless zombie, following recipes to the "T" and unable to work around the fresh herb dilemma.

It's so easy to work around it, too. Choose recipes without the herbs (Hounds are posting them everyday). Grow your own. Freeze the extras. Take the bus out to the suburbs if it is a must-try recipe. Google the substitutes.

It's a pet peeve of mine when commenters to some of the popular food blogs post and whine that there's no information about their personal substitution tastes. "Can you use flax seed instead of eggs?" "I want to use Splenda in this caramel recipe. Why don't you provide info on that?" They seem to expect the poster to go down some really untasty culinary by-ways instead of doing the work themselves.

All that said, you can be a real asset to the community if you make the fresh-herby recipe with dried herbs, and post about your results. As a professional chef, you'll know what you are doing, and you can encourage some of us newer chefs who aren't confident about substitutions.

But I think it's unfair to expect the average hound to try to make less-than-delicious food as a public service. (Some will -- this board is great, and also I applaud the threads where people try to help others make healthier, delicious, cheaper foods. But it shouldn't be a requirement -- it'll make the data pool of delicious food poorer.)

Another Chocolate Chip Cookie Problem: Once Flat, Now Puffy

New eggs? Sounds like they shrank. I have the opposite problem. Bigger eggs, flatter cookies. I want some loft to mine.

Mar 20, 2014
MickiYam in Home Cooking

Can you make citrus and mint oils by juicing than dehydrating?

No. The oils will evaporate first.

Depends on what you want it for, but the only "raw" method of extraction I know of by experience is putting the mint or the peels in oil or fat. The oil draws out the other oils. After a few days, you discard the herbs/peels and add more. Keep repeating until your oil smells like you want it to smell. It won't be a 100 percent pure.

Or possibly, you could float the mint/peels in some water overnight, and then skim off any oil that rises to the surface. You'll needs lots and lots. I've heard this is one way they used to extract rose oil.

For the citrus, you could try just squeezing or pressing the oil out -- very time and labor intensive, but essential oils are expensive for a reason.

I've seen peppermint oil made -- you lower a huge bag of mint into a vat of boiling water. The lid has tubing that diverts the steam. The tube goes through a water bath, and the steam turns to water and oil. Then they separate the oil and water. But, that's not raw.

Mar 19, 2014
MickiYam in Gardening

Chowders-All Kinds

I love Alice Waters' Simple Food clam chowder -- I've made it with clams, and also with fresh cod instead of clams. I'm sure it would be very good with corn, too.

I think the big trick is to let the onions fry long enough. IIRC, she recommends 7-10 minutes, which I thought was terribly long when I first read it. But, mmmmm.

I usually use much more bacon than what she calls for, too.

It takes some time, but it's a very satisfying chowder.

Feb 23, 2014
MickiYam in Home Cooking

Would you eat lime mayonnaise?

It sounds great! In fact, I already mix a little mayonnaise with some lime or lemon juice in with avocados and eat it with corn chips or on top of salad with grilled chicken. I learned this from a friend from California. (-: My friend from Texas thinks it's blasphemy, but I don't think she's ever actually eaten it.

I think it'd be very nice with boiled chicken on a sandwich (I get some fantastic sour dough baguettes from a local bakery), with some sort of green accent herb -- maybe fresh perilla leaf and a little pineapple. If you like coriander leaf, that would probably go with a chicken and lime-mayo sandwich, too.

I don't know if I'd actually buy this product, though. It's a great accent, but a whole jar of it would sit in my fridge for a very long time.

Feb 23, 2014
MickiYam in General Topics

Got some spare change for Valentine's Day?

And I suppose the only thing you could serve them is braaaaiiinzzzz. At this point.

Feb 11, 2014
MickiYam in Food Media & News