FoodFuser's Profile

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food haiku

Good to see you, grocerytrekker.

Nov 24, 2012
FoodFuser in Not About Food

What Thanksgiving dish do you refuse to eat?

Bless.

Nov 17, 2012
FoodFuser in General Topics

Barcelona - Tickets Bar - never had more fun or such good food!

Wonderful.

Nov 17, 2012
FoodFuser in Spain/Portugal

What's the deal with chopsticks?

:)

Nov 10, 2012
FoodFuser in Not About Food

Poetry of joy of the foods we eat.

Agreed.

Nov 10, 2012
FoodFuser in Not About Food

What's the deal with chopsticks?

This is a fun thread.
Sorry I missed it.

Let allowance be total
when choosing the tool

to arrange pleasure
from plate to the gullet.

Nov 03, 2012
FoodFuser in Not About Food

Short History of Cheese and Milk in JAPAN

Gjetost in Tokyo. A mind-blowing image.

Nov 01, 2012
FoodFuser in Cheese

Poetry of joy of the foods we eat.

We love Halloween
As the kids do their shuffle
To align at the front porch
And then push on the doorbell.

They open their bags
And I toss in the Snickers
with a wave to the parents
who keep customs flickers.

Oct 31, 2012
FoodFuser in Not About Food

Poetry of joy of the foods we eat.

Weather is excellent.
Windows allow that the outside
be inside.

Roasted a pork loin
with utter simplicity.
Blazing heat first,
then no electricity.

Slow thrills in the slicing
of pork so enticing,
Some for week's sandwiches
Some today's dalliances.

Curtains are billowing
Taut sheets are beckoning.
Today with tonnato
Ahead of tomorrow.

Oct 29, 2012
FoodFuser in Not About Food

Making Chicken Stock from carcass?

You've moved into two different solvents there, ipse. One is acetic acid acid, the other is ethanol. Both have their place in my stock extraction.

Sep 13, 2012
FoodFuser in Home Cooking

Making Chicken Stock from carcass?

Save the citric acid for dry applications. Vinegar is cheaper.

Sep 13, 2012
FoodFuser in Home Cooking

Can anyone recommend a good soy sauce?

Ditto on Chinkiang.

Also great for stir frying.

Sep 08, 2012
FoodFuser in General Topics

Fermented Bean Curd

Also search threads for "sufu", that we did several years ago.

Sep 08, 2012
FoodFuser in General Topics

salmon left out 45 min?

Thank you for that. Gives new meaning to Grits.

Sep 01, 2012
FoodFuser in General Topics

When Cheapo is Better than Pricey?

Such a Duck Mulligan is totally acceptable.

Its just one of them Shoulda's.

Sep 01, 2012
FoodFuser in General Topics

salmon left out 45 min?

Eat that Salmon. Then enjoy the second helping of the fish bought by your wife.

Sep 01, 2012
FoodFuser in General Topics

salmon left out 45 min?

From Patientia flows Pacem.

Sep 01, 2012
FoodFuser in General Topics

Looking for whole Katsuo to shave to make dashi

Original Poster here.

It has been good to have posted this thread and followed it down through the years.

We have shared and have learned quite a bit about dashi. That is (with thanks) what this forum is for.

We ain't about coulda' and shoulda', but I sure missed a connection, to pay more attention to the katsuo curing that was present before me. Mid 80's, City Fukuoka, on the Sea of Japan, Northern Kyushu.

In a deep downtown district, right on the river that gave rise to the city, was a section where guys cured bonito. I remember the smell, and the rise of oaken fire, and the ping of a fully dried katsuo.

It was early in my stay in Japan, and my language skills at that time did not provide me to dig in and ask lots of questions. I was still reeling with so many nuances of so many differences.

But yet it remains one the them "Shouldas".

The internet provides us with some form of a bring us up to speed performance, yet remains secondhand.

I was there by the fires and racks of bonito and the men who did this everyday, yet I missed a conversational connection.

It is thus with our lives, and our quests more than dashi.

Aug 31, 2012
FoodFuser in General Topics

Of wok and green onions.

The Wok and the Negi are stir fry companions.

One is hard steel, with hot sheen and its smoke.
One is more gentle yet pungent as curls it unfurls.

Seeming as combat of metal and vegetable
...
The process of Stir-Fry reveals.

Those beauty of green onions
Sliced and fried to their curling
Are best done alone
Then added at moment of their best accent.

The Japanese name them as Negi.
Some call them Scallions, others Green Onions.
Their beauty both touch and their eye appeal.

To master the Wok
one must ask of the Negi
to take this quick journey.

Question to Chowhounders:
How do you treat them?

Aug 31, 2012
FoodFuser in General Topics

Pillsbury Doughboy, now dead?

I will accord with Mark Twain,
since I pop from a can.

"The reports of my death have been greatly exaggerated".

Aug 31, 2012
FoodFuser in Not About Food

Pillsbury Doughboy, now dead?

Alas to the flaky. Better remembered as Bakey.

And as to the puns, let's remember my Buns.

Aug 31, 2012
FoodFuser in Not About Food

Pillsbury Doughboy, now dead?

Thank you, Gio. Actually, the kneading was marvelous. But one thing that got me was those whacks on the countertop to open my cylindrical cardboard can.

Aug 31, 2012
FoodFuser in Not About Food

Pillsbury Doughboy, now dead?

Yep, that was the cheap bounty that they had out on me.

I'd hoped it'd be higher, just by longevity of service, and also fermentation.

Aug 30, 2012
FoodFuser in Not About Food

Pillsbury Doughboy, now dead?

Aug 30, 2012
FoodFuser in Not About Food

Pillsbury Doughboy, now dead?

Foodfuser and his avatar refuse to acknowledge it.

Yet it's right there on Facebook: Dawson Sather.

Aug 30, 2012
FoodFuser in Not About Food

Recipe limericks 3

He wanted eggs, fried in the finest of fashion.
Thus he knew that he'd better use real butter.
A dollop to pan
eggs ladled in gently.
Aromas and textures and butter abounded.

Aug 28, 2012
FoodFuser in Not About Food

What's your favorite way to have cheese and crackers?

Sharp cheese, sharp knife, and the willing to wait as cheese crumbles from blade.

Sharp Saltines, sharp teeth, and the willing to savor both salt, and the crumbs.

Sharp sheets, sharp partner.

That be the recipe for Crackers N' Cheese.

Aug 28, 2012
FoodFuser in General Topics

food haiku

So soft snipped the sage
scattered to beautiful pork
begging for oven.

Onions and garlic
Coarse pepper, fractured cumin
And pinch of good salt.

A separate pot
for baking the pinto beans
All yield ascendance.

Aug 28, 2012
FoodFuser in Not About Food

What's your favorite way to have cheese and crackers?

Folks, it seems that perhaps you might just be missing it.

Cheese and crackers, if taken to zenith, has the requirement of a freshly-made bed, with sheets to their tautness.

That way, each partner can call foul to the crumbs, in a loving fashion.

Heck yes to the extra sharp, as it curls and it crumbles when under slow knife, and gives reason for teasing when the sheets display crumbles.

Heck yes to the Saltines, with their gift of the crumbs.

A true connoisseur of the Crackers and Cheese will know that the goal is:

Sheets that are licked clean of crumbles and salt,
and retain yet their remnants of mutual sweat.

Aug 27, 2012
FoodFuser in General Topics

How far will you go to get every last morsel?

Yep, I'm such an old fart, and chewed so many hens, I sometimes get clouded in my descriptions.

Aug 27, 2012
FoodFuser in General Topics