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Johnny Truant posted:No konbu Konbu adds glutamate but not a lot of flavor, so you could get away with using MSG powder or soaking dry shiitake mushrooms in place of konbu (shiitake will change the flavor some of course). Or you could leave it out and just use the katsuoboshi.
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# ? Jun 23, 2019 14:19 |
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# ? Jun 10, 2024 11:52 |
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Johnny Truant posted:Not what I was thinking of but that's a great bottle. Oh man, I just totally blanked on the fact that you can just make okonomiyaki at home. I need to try this! Finding bonito flakes might be a bitch though.
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# ? Jun 24, 2019 03:34 |
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Pollyanna posted:Oh man, I just totally blanked on the fact that you can just make okonomiyaki at home. Super 88 has a full shelf of bonito
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# ? Jun 24, 2019 03:48 |
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Anything dried like katsuobushi or kombu is easy to buy online duderbroheims. Basically every pantry staple you need for Japanese food is at least shelf stable before it's opened so it's real easy to just get it all on the internet.
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# ? Jun 24, 2019 03:52 |
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I mean I could but also I can just stop by Hmart on my way back from work and try there. Super 88 looks fuckin dope tho. Goddammit I gotta make okonomiyaki for dinner sometime. I’m so hungryyyy
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# ? Jun 24, 2019 04:55 |
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If you have an H-Mart nearby you should not complain about finding anything as common as bonito flakes
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# ? Jun 24, 2019 14:54 |
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I've been hearing a lot about H-Mart and I'm considering making a road trip there. There's a bunch in Washington DC surrounding areas but that's at least an hour each way for me. Anything specific to look out for besides the sashimi platters?
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# ? Jun 26, 2019 18:08 |
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Noslo posted:I've been hearing a lot about H-Mart and I'm considering making a road trip there. There's a bunch in Washington DC surrounding areas but that's at least an hour each way for me. Go hungry and eat a pile of food from the food court. Also fill up your trunk with a pile of Korean instant noodles.
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# ? Jun 26, 2019 23:37 |
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Casu Marzu posted:. The Mama faux duck ones are my favorite. Can't be beat for 50 cents. NongShim Black, but that's way more expensive. Also, the beauty supply stores have good sales, stuff like face masks 2/a dollar and foaming charcoal cleanse. My sister goes apeshit for that stuff.
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# ? Jun 29, 2019 04:58 |
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Weirdly can't find a precise recipe for the miso in mori kyuu, one of my favorite snacks, and I've got a bunch of Japanese cucumber in the garden. Any leads?
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# ? Jul 1, 2019 06:33 |
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tokyo reject posted:Proper Sushi Rice Wanted to say TY for this wonderful post and to everyone else for the subsequent sushi rice discussion!
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# ? Jul 1, 2019 07:02 |
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Two Worlds posted:Weirdly can't find a precise recipe for the miso in mori kyuu, one of my favorite snacks, and I've got a bunch of Japanese cucumber in the garden. Any leads?
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# ? Jul 1, 2019 12:29 |
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Any of you guys know all about making tempura and how to do it well?
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# ? Jul 2, 2019 02:41 |
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Speaking of going on giant rice tangents. What can I do to go deeper down the rabbit hole of making my rice even better? Mitsuwa market in Edgewater sells imported rice labeled with the harvest season and date of polishing/packaging. So I know how old my rice is.
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# ? Jul 2, 2019 02:48 |
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hakimashou posted:Any of you guys know all about making tempura and how to do it well? The Kenji method with sparkling water and vodka comes out great for me. Use an oil thermometer, don't fry too much at once, get everything on a rack to drain immediately. Also don't look down on tempura batter mix, it's good stuff. I have found that the IT MUST BE ICE COLD YOU ONLY HAVE FIVE MINUTES TO USE THE BATTER!!! stuff I've read is way overblown, you do want the batter to be cold but it's best not to rush.
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# ? Jul 2, 2019 05:23 |
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Another technique that I found helps is to intentionally mix the batter shittily, since you want essentially no gluten formation. Combine wet and dry ingredients separately like you’re baking, then barely mix them just until they’re together, some lumps are OK. I think one cookbook I have suggests using a pair of chopsticks to mix because they do a “bad” job.
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# ? Jul 2, 2019 17:13 |
Scythe posted:Another technique that I found helps is to intentionally mix the batter shittily, since you want essentially no gluten formation. Combine wet and dry ingredients separately like you’re baking, then barely mix them just until they’re together, some lumps are OK. I think one cookbook I have suggests using a pair of chopsticks to mix because they do a “bad” job. Heston Blumenthal also intentionally 'badly' mixes batter in his dishes to create shards and deformities for added texture. I think this is just uniformly a good move.
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# ? Jul 2, 2019 23:27 |
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Disinterested posted:Heston Blumenthal also intentionally 'badly' mixes batter in his dishes to create shards and deformities for added texture. I think this is just uniformly a good move. Honestly, best tempura batter I've seen is just made with rice flour and water and shot out of an ISI gun with a soda cartridge https://www.amazon.com/iSi-1-Pint-Gourmet-Culinary-Whipper/dp/B001U83TWW/ref=sr_1_2?keywords=isi+gun&qid=1562174479&s=gateway&sr=8-2 I know an ISI gun may not exactly be average "home equipment", but you'd actually be surprised at how much you'll start using it if you get one. Plus, there's cheap off-brand ones on Amazon for <$40. I even use mine to make pancake batter for maximum fluff. But yeah, you can just put whatever vegetable, shrimp, etc. in a metal bowl, shoot your aerated batter out of the ISI gun into the metal bowl with your veg, toss it a bit to coat, and drop it in the fryer/oil. The ISI gun aerates the batter super nicely with a soda cartridge and you get a really, really light, crisp fry. ISI gun is also awesome for buying cold brew coffee at Trader Joe's, dumping it in with a cream cartridge, and having instant home made nitro brews.
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# ? Jul 3, 2019 18:27 |
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Disinterested posted:Heston Blumenthal also intentionally 'badly' mixes batter in his dishes to create shards and deformities for added texture. I think this is just uniformly a good move. Same tip applies for pancakes. Lumpy batter is better.
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# ? Jul 3, 2019 20:50 |
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I had no idea that lumpy batter was better, and the second time I made okonomiyaki I desperately tried to mush out all the lumps. Good to know for next time!Suspect Bucket posted:NongShim Black, but that's way more expensive. Honestly anything NongShim is fuckin doooooooooope.
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# ? Jul 3, 2019 21:23 |
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tokyo reject posted:Honestly, best tempura batter I've seen is just made with rice flour and water and shot out of an ISI gun with a soda cartridge https://www.amazon.com/iSi-1-Pint-Gourmet-Culinary-Whipper/dp/B001U83TWW/ref=sr_1_2?keywords=isi+gun&qid=1562174479&s=gateway&sr=8-2 I’ve got one! I don’t have co2 carriages for it though, I’m gonna get some and try this some day.
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# ? Jul 3, 2019 21:44 |
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Johnny Truant posted:!
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# ? Jul 4, 2019 02:39 |
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Noslo posted:I've been hearing a lot about H-Mart and I'm considering making a road trip there. There's a bunch in Washington DC surrounding areas but that's at least an hour each way for me. If you live in DC there’s a Japanese grocery store on U St and 17th NW (or maybe 16th).
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# ? Jul 4, 2019 11:32 |
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My Akazu vinegar from that site came, so i finally worked up the courage to make some actual raw sushi at home. My first time! Japanese grocery store has some nice blocks of frozen Hamachi from Japan, thawed it out in the fridge today. Did hamachi nigiri, hamachi/scallion/asparagus roll, tamagoyaki, couple poached chilled shrimp/ebi, miso soup with dashi from scratch. Had the grated daikon and stuff, all tasted great, lets see if I live! Did fat maki instead of the skinny one for some dumb reason, so one of the ends didnt hold together too well, and the tamagoyaki was ok but not my best, i havent made it in a long time. All in all would deffo eat again if i dont get sick! Also i don't actually know how to set the ebi on the rice right, rip! E: and some locally brewed sake made by a japanese expat here that is really quite good hakimashou fucked around with this message at 07:49 on Jul 6, 2019 |
# ? Jul 6, 2019 07:38 |
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I think the tamagoyaki looks pretty good. There's no browning, at least.
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# ? Jul 6, 2019 17:19 |
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Thoht posted:I think the tamagoyaki looks pretty good. There's no browning, at least. Ya it just wasnt very juicy i guess, its been ages since i made one. The 1/2 or so that was left i ended up pouring bottled cold soba sauce over and piling some grated daikon on and just eating with my hands like a savage, was good that way. Anyway no food poisoning yet so you can eat raw fish at home, who knew!
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# ? Jul 6, 2019 23:40 |
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Can curry blocks be frozen? The whole package is sometimes too much curry, so it would be nice to be able to make a little less of it, but still be able to use the rest.
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# ? Jul 7, 2019 23:48 |
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They keep practically forever in the fridge so there's no need. I haven't tried to keep them for a year or anything but a few months is no problem.
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# ? Jul 7, 2019 23:55 |
Eeyo posted:Can curry blocks be frozen? The whole package is sometimes too much curry, so it would be nice to be able to make a little less of it, but still be able to use the rest. I don't see why you'd need to freeze them. Since they're shelf stable, why not just put them in a Ziploc bag and put it where you normally store dry goods?
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# ? Jul 7, 2019 23:55 |
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I assume he's talking about an open package. I don't know if they will go bad after opening if left at room temperature, I've always fridged.
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# ? Jul 7, 2019 23:58 |
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Maybe fridge makes more sense, it would be easier to incorporate anyway than a frozen brick. And yeah, I'm talking about opening a package, breaking off a few blocks to make a smaller amount of curry, then using the rest of the blocks later. It's probably salty enough to stay good for a while.
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# ? Jul 8, 2019 01:26 |
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Curry blocks are salt, and preservatives. They are fine un-refrigerated. It may preserve the flavor to seal and refrigerate, but it's curry blocks; if you cared that much use some fresh spices.
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# ? Jul 8, 2019 05:06 |
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The first two ingredients are flour and oil. I'm not sure you really want to leave them unrefrigerated?
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# ? Jul 8, 2019 05:12 |
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Why would you refrigerate flour or oil?
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# ? Jul 8, 2019 05:26 |
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Grand Fromage posted:Why would you refrigerate flour or oil?
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# ? Jul 8, 2019 05:39 |
A good way to not have extra curry blocks is to invite someone over for curry
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# ? Jul 8, 2019 05:42 |
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mystes posted:You don't think it would be necessary to refrigerate flour mixed with oil? Maybe as long as there's no water it would be ok but it seems like asking for trouble. Not if it's been sealed and shelf stabilized like curry blocks, no.
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# ? Jul 8, 2019 05:44 |
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mystes posted:The first two ingredients are flour and oil. I'm not sure you really want to leave them unrefrigerated? like the only possible thing that could happen there is the oil goes rancid and tastes bad refrigeration would slow that down, but you're talking a potential period of many months or years at that point
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# ? Jul 8, 2019 05:52 |
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You're describing flour, something famously stored at room temperature, and saturated fat, a preservative of foods.
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# ? Jul 8, 2019 09:17 |
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# ? Jun 10, 2024 11:52 |
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My breakfast: Tamagokakegohan with my homemade natto and spring onion, took the photo at a weird angle because I wanted to show the bowl to someone. I kind of wish I could find the very long and slender kind of leeks that they have in Japan.
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# ? Jul 8, 2019 14:14 |