Sam Fujisaka's Profile

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Best cities in Asia to visit for chowing?

You're right! Filipina and Indonesian maids/cooks can and do learn to cook anything really well. But it is too bad that HKers don't often take advantage of being able to have good Filipino or Indonesian food at home.

Mar 29, 2010
Sam Fujisaka in China & Southeast Asia

Help! Pastry bottom stuck in stock pot!

Taaa daaa ... the end of a sordid, perplexing, saga.

Mar 27, 2010
Sam Fujisaka in Cookware

Herb experts: can you identify this purple herb?

Its not just a purple basil?

Mar 27, 2010
Sam Fujisaka in General Topics

Anyone ever felt jilted by Chowhound?

Thank you!

Mar 27, 2010
Sam Fujisaka in Site Talk

Unfortunate foreign food names or brands

"Barfy" doesn't mean anything in Argentinian Spanish.

Mar 27, 2010
Sam Fujisaka in Not About Food

Anyone ever felt jilted by Chowhound?

givemecarbs, I think a lot of people are annoyed by Myers Briggs. But that was no reason to feel dismissed! Please keep posting in the face of minor disagreements!!!

Mar 27, 2010
Sam Fujisaka in Site Talk

Anyone ever felt jilted by Chowhound?

1. A few years ago the low, slow, indirect BBQ people got pretty hostile to impure ways.

2. After pointing out the difference between sushi and sashimi, abd that sushi need not have fish, I was told to get over it and that Americans call it all "sushi" and expect fish.

3. Once I made a comment on either the LA or NY board; and some certified member asked WTF I was doing commenting there.

4. Then, of course, I get irritated when Hounds read a wiki and google a couple of things and think that they're doing "scientific" "research".

Mar 27, 2010
Sam Fujisaka in Site Talk

Help identifying sauce used in Vietnamese cuisine

I've never seen anyone pour a sauce over rice in Vietnam.

Mar 27, 2010
Sam Fujisaka in General Topics

Can I throw my old ice cream maker in the trash?

I wish I had another bowl for my Braun! Don't trash it.

Mar 26, 2010
Sam Fujisaka in Cookware

cooking a whole fish

I've done a salt dome fish and loved it. I just haven't found inexpensive salt here in Colombia. Good rec!

Mar 26, 2010
Sam Fujisaka in Home Cooking

Tokyo without the Fish?

I'm 60 and obviously have eaten Japanese food all my life - in Japan over the past 55 years, but also traditional food with relatives in Peru and Brasil. We don't use dashi as the base for everything. Cooking okasu in a solution of water, shoyu, a bit of sugar, and possibly a dash of mirin has always been more common for my tradtiional Japanese peasant food upbringing. Lots of vegetables and a bit of pork, beef, or chicken was more common than the sometimes more special or for o-kaksan seafood and fish.

Again, pusherman, you won't have trouble finding what you're looking for, albeit Scharn says, "Sorry, but that's false".

Mar 26, 2010
Sam Fujisaka in Japan

Tokyo without the Fish?

Scharn, sorry to disagree a bit with you, but lots of traditional Japanese food has no fish or seafood. Yes, lots and lots of Japanese food is based around seafood; and fish based dashi is very common. p-man, you're going to have to learn how to ask for non-fish/seafood dishes. It should be easy. Maybe study some cookbooks that offer traditional recipes. You might be surprised.

Of course, part of the problem is that people in the US have gotten enamored with sushi and not with traditional Japanese food.

Mar 26, 2010
Sam Fujisaka in Japan

cooking a whole fish

I do quite a bit of whole fish:

1. Steam in the steamer; at serving pour over molten oil+toasted sesame oil, soy sauce, fermented black beans, and juilenned ginger & garlic; and top with torn cilantro, sliced chile, and chopped chives.

2. En papillote; in the oven and combined with you name it.

3. Fry/deep fry in the wok on the stove top; serve in the usual Asian ways. Usually serve the fish on top of appropriate quick julienned vegetable stir fry; or with different sauces.

4. Like others, I do fish in banana leaves - just get them anytime at the grocery store.

Mar 26, 2010
Sam Fujisaka in Home Cooking

Help! Pastry bottom stuck in stock pot!

Ah ... see how the image flips back and forth, left to right, convex and concave? They're trying to tell you to press hard on the pan so it flips inside out, releasing the pastry piece.

Mar 26, 2010
Sam Fujisaka in Cookware

Help identifying sauce used in Vietnamese cuisine

Oh my goodness. Yes, I made a mistake - its nuoc mam - while getting Dana Zsofia out the door this morning. Cut one of my fingers off.

Mar 26, 2010
Sam Fujisaka in General Topics

Help identifying sauce used in Vietnamese cuisine

Nuoc nam is just Vietnamese fish sauce.

The sauce could have been any one of 100s of sauces.

Mar 26, 2010
Sam Fujisaka in General Topics

What to do with Kraft American Cheese singles?

I have a selection of good to great cheeses from all over the world in my ref. I would gladly take and enjoy your Kraft singles. Cheeseburgers and some sort of mac & cheese probably.

Mar 25, 2010
Sam Fujisaka in Cheese

What did your Mom always have on hand, that you NEVER do?

A relatively small proportion - less than in Bolivia, Paraguay, Peru, Chile, Argentina, or Uruguay. I can also get good German bread and sauerkraut (and sad looking organic produce) at the German hippie store.

Mar 25, 2010
Sam Fujisaka in General Topics

Most schools have commercial grade kitchens. What would YOU do, or suggest, toward a solution to lunch programs/ obesity / food stamp hunger, using the school kitchen as an evening training ground?

The homeless travel across country to live in the streets of your city.
The farmers' markets in your city are the most expensive in the country.
The city sponsors - and charges for - cooking junk food classes for the homeless.
But the cooking instructors themselves don't know basic techniques.
Your city lacks the usually common thrift stores and WalMarts/Targets for cheap, good knives.

Oh, c'mon. Give us a clue! Where are you? Chicago? I want to visit.

Mar 24, 2010
Sam Fujisaka in Not About Food

Grass-fed beef vs. Grain Fed beef

Feeding your cattle certified organic maize will keep them "organic".

Mar 24, 2010
Sam Fujisaka in General Topics

More food expiration date hype, this time on Dr. Oz

Expiration dates and God! Some believe, others do not. I eschew expiration dates; but when I see spoiled food, stuff gone bad, I cut it out and cast it from me and into the eternal garbage pit. But condemn no food by date alone, a date given to it by man.

Mar 24, 2010
Sam Fujisaka in Food Media & News

So, I've got this Cod's head...

You need to simmer the heads and frames - and some carrots, celery and aromatics - at a very low simmer and for not more than 40 minutes. I use chachama - an Amazon fish good for lots of collagen and a thick gelatinous stock. No gills, no fins!

Mar 24, 2010
Sam Fujisaka in Home Cooking

So, I've got this Cod's head...

jj & SS, we may be spreading the word about a good thing: split broiled heads! I forgot to add cold beer to go along with the fish and rice.

Mar 24, 2010
Sam Fujisaka in Home Cooking

Before White Zinfandel, there was...

The California boom in producing good wines st\arted in the late 60s. By the early 70s Gallo and Rossi were both producing some good jug wines, in part spurred by overproduction of varietals. The production of crap - MD 20 20, Thunderbird and other fortified wines, and of Boone's Farm and other sweet "wines" - continued; but there were alternatives.

Mar 24, 2010
Sam Fujisaka in Wine

What are you a stubborn purist about?

moh!!!! So good to see you back. Wish you were here with Dana Zsofia and me, eating my special cornbread. email me, please. My own life situation has changed.

Mar 23, 2010
Sam Fujisaka in General Topics

High Fructose Corn Syrup- Friend or Foe?

Science and research is for the most part very transparent in terms of funding. I've worked mainly with some of the 16 international agricultural research centers, all funded by perhaps a 100 donors - countries, international donors and agencies ranging from the World Bank to the FAO to Spain, the Netherlands, you name it. Lately I've donme more with the Global Environmental Facility of the World Bank. We apply a great deal of caution in our alliances with the private sector: and preconditions in our working with the private sector are always to preclude influences from biased interests. Scientists working within/for the private sector generally feel the same way. Researchers working for universities but publishing rubbish (your "Dr Zemel") in return for financial gain have a high incentive not to do so: they quickly get drummed out of science and research by their peers when caught.

Mar 23, 2010
Sam Fujisaka in Not About Food

High Fructose Corn Syrup- Friend or Foe?

Well, in my experience we generally blow such submissions out of the water. We don't want to allow publication of trivia and nonsense. And researcher/authors generally agree: they too would rather eventually have a strong publication rather than an instant weak and insignificant one.

Mar 23, 2010
Sam Fujisaka in Not About Food

High Fructose Corn Syrup- Friend or Foe?

As a research scientist, I review papers submitted for publication in my field(s) all the time. We generally try to do a fair job. Those submitting work are not trying to defraud or fool anyone. Each and any topic of current research interest has 100s of research projects and papers being developed at any one time. Most are "good" in the sense of being soundly designed, steady and, generally incremental, contributors to whole bodies of knowledge and understanding.

Now and then some publication will somehow come to the attention of the ChowHounds: many responses are thoughtful and insightful. But many, on the other hand, are presented in a self-rightous offended air, and reflect a general lack of understanding of research, basic science, and of the use and application of simple statistics.

Mar 23, 2010
Sam Fujisaka in Not About Food

High Fructose Corn Syrup- Friend or Foe?

Maybe Hounds could start reading real (and common in each field) scientific journals and papers rather than relying on Google or "science journalism". A lot of Hounds would need, however, a bit of brushing up on basic science and elementary statistics.

Mar 23, 2010
Sam Fujisaka in Not About Food

High Fructose Corn Syrup- Friend or Foe?

And you might re-read "The Omnivore's Dilemma". Most of that corn is grown because of US subsidies and other protections to maize ag business; nothing is wasted - most goes to plastics, industrial products, food components, bio-fuels, and products like HFCS.

Mar 23, 2010
Sam Fujisaka in Not About Food