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hallo spacedog posted:This looks delicious, awesome work. Thanks! Oh yeah also the answer is iherb for easy kombu, but its also possible to find a gazillion ebay sellers who will just ship it direct from japan.
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Nov 16, 2021 01:12
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BIG BABY JESUS posted:Thanks! Oh yeah also the answer is iherb for easy kombu, but its also possible to find a gazillion ebay sellers who will just ship it direct from japan. Good to know - it is not (yet?) Illegal here in the US but who knows if that will change at any point.
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Nov 16, 2021 01:15
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If the US government doesn't care enough to regulate arsenic in our drinking water, I doubt they'll worry about it in our seaweed.
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Nov 18, 2021 14:45
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Macdeo Lurjtux posted:If the US government doesn't care enough to regulate arsenic in our drinking water, I doubt they'll worry about it in our seaweed. I would think so too but they banned those lychee gummi cup things that I loved in highschool so it's kinda like their priorities are just hosed up enough to somehow care maybe.
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Nov 18, 2021 16:49
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Didn't they ban those lychee cups because Americans can't be trusted to chew food, like Kinder Eggs?
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Nov 19, 2021 02:26
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angerbeet posted:Didn't they ban those lychee cups because Americans can't be trusted to chew food, like Kinder Eggs? Yes, I just think it's a dumb rear end priority to regulate
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Nov 19, 2021 02:37
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angerbeet posted:Didn't they ban those lychee cups because Americans can't be trusted to chew food, like Kinder Eggs? Kinder Eggs were banned because the chocolate isn't (wasn't?) Pasteurized. We had a similar product with USDA-approved chocolate. Plenty of people choke on those konnyaku cups in Japan, so let's not go insulting entire nations over incorrect info.
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Nov 20, 2021 12:31
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Fleta Mcgurn posted:Kinder Eggs were banned because the chocolate isn't (wasn't?) Pasteurized. We had a similar product with USDA-approved chocolate. Plenty of people choke on those konnyaku cups in Japan, so let's not go insulting entire nations over incorrect info. Kinder eggs are banned in the US because the toys inside contain small parts.
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Nov 20, 2021 14:46
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I bought kinder eggs in America this week homies…It has this sweet micromachine toy!
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Nov 20, 2021 23:38
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djfooboo posted:I bought kinder eggs in America this week homies…It has this sweet micromachine toy! The ones sold in the US are Kinder Joys, with the toy not inside a chocolate egg. Kinder Surprises are still banned. ETA: The Act that Congress enacted that eventually led to Kinder Surprises being banned also was the result of a pretty huge tragedy of negligence, leading to just over 100 deaths, mostly children. So while they don't themselves cause deaths very often (though it has happened), there was a very good reason for the 1938 Federal Food, Drug, and Cosmetic Act being put in place. AngryRobotsInc fucked around with this message at 01:08 on Nov 21, 2021 |
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Nov 21, 2021 00:59
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I apologize for this derail
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Nov 21, 2021 02:35
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Has anyone ever prepared rice porridge for a baby before? Is the wateriest setting on the rice cooker good? Do I need to do anything additional to make it ok for baby to eat? Also, if refrigerated will it keep for a few days or does it need to be discarded/eaten?
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Dec 2, 2021 23:31
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hallo spacedog posted:Has anyone ever prepared rice porridge for a baby before? Is the wateriest setting on the rice cooker good? Do I need to do anything additional to make it ok for baby to eat? Also, if refrigerated will it keep for a few days or does it need to be discarded/eaten? Yes, the wateriest setting is good. You can squish up the grains a little more if needed, but you don't need to do anything else. It can be refrigerated for a few days but freezing is more practical/convenient. I used to freeze it in ice cube trays.
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Dec 3, 2021 00:21
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LyonsLions posted:Yes, the wateriest setting is good. You can squish up the grains a little more if needed, but you don't need to do anything else. It can be refrigerated for a few days but freezing is more practical/convenient. I used to freeze it in ice cube trays. Thanks! I don't know why I did not think of the ice cube trays since I do all the other baby purees that way too 
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Dec 3, 2021 00:26
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What kind of seasonings do you use when you puree a baby?
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Dec 3, 2021 00:47
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Grand Fromage posted:What kind of seasonings do you use when you puree a baby? I definitely walked right into that one. We are doing seasonal stuff so I made butternut squash, cranberry and turnip... I'm betting Japanese sweet potato, kabocha and maybe even daikon would make tasty baby food too.
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Dec 3, 2021 01:14
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My ranking of furikake flavors: 1. Salmon 2. Shiso 3. Nori tama 4. Plain Last place: umeboshi, just get actual umeboshi because I just bought this and can't wait to finish it. Kevin DuBrow fucked around with this message at 01:31 on Dec 3, 2021 |
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Dec 3, 2021 01:28
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Kevin DuBrow posted:My ranking of furikake flavors: I agree about shiso but I like seto fumi a lot too
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Dec 3, 2021 01:42
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hallo spacedog posted:I definitely walked right into that one. JOC has a whole article on baby food in Japan including appropriate foods and preparations at a given age. https://www.justonecookbook.com/baby-food-in-japan/
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Dec 3, 2021 02:03
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Edward IV posted:JOC has a whole article on baby food in Japan including appropriate foods and preparations at a given age. This is really cool, that site has everything. Thank you for the link!
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Dec 3, 2021 02:32
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Anyone have a recommended recipe for making aburaage for kitsune udon? My Asian market doesn't sell the premade ones. Tofu firmness, frying time and temperature, all that would help, thanks.
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Dec 3, 2021 20:13
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I start with really firm cotton tofu, cut the block into five slices (half an inch thick?) deep fry them in not too hot canola, so that it bubbles nicely until golden brown. I don't bother with frying them twice. After they are done frying I pour boiling water over them to flush out the oil. You have to be a bit careful to not overcook them, so that they remain flexible enough to be filled when used for inarizushi but for kitsune udon, they'll get softened anyways.
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Dec 11, 2021 22:17
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I've made a couple of JOC recipes this week and am pretty happy overall with how they came out. I made ginger pork and her kimchi gyoza hot pot. Both were a big hit.  The ginger pork in question
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Dec 15, 2021 23:56
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Looks great. I've been thinking about trying to do shabu shabu over winter. Is the best thing to do just to get a donabe and a little burner? What's easiest? Also, does anyone have a suribachi? If so, would you/do you use it for grinding spices or would that mess it up and/or not work well? I just got a molcajete which is great for its intended purposes of salsas etc. but I'm missing having a smaller mortar and pestle for grinding cumin/allspice/whatever and have always been interested in a suribachi...
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Dec 16, 2021 00:03
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Scythe posted:Looks great. If you don't mind using an electric heating element you could buy an induction burner or regular hot plate and use an appropriately sized pot. If I didn't already have a hand me down hot pot setup that's what I would do since each component can theoretically be put to use in other contexts.
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Dec 16, 2021 00:32
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Scythe posted:Looks great. I have an iwatani portable butane stove and a pot like this that I use for hot pot frequently. Donabe are good too but be careful not to over scorch them etc. I use the pot for hot pot in everyday cooking as well. Here is a photo of the setup from my last hot pot:  I had a suribachi but mostly ended up using it to grind sesame seeds honestly.
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Dec 16, 2021 00:44
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Thinking about picking up a zojirushi because I have end of year rewards points through one of my vendors. I'm definitely not hardcore enough to go for one of the pressure induction ones but what's the practical difference between induction and a regular micom model?
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Dec 31, 2021 00:57
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The induction kind is supposed to heat more evenly from all sides rather than heating from below.
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Dec 31, 2021 01:03
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Thanks for the recs for hot pot stuff--I wouldn't have thought to look at induction burners but it makes perfect sense combined with a reasonably-shaped pot.
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Dec 31, 2021 04:10
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I got some concentrated tonkatsu packets but the writing is entirely in Japanese so I'm not sure how much water is needed per packet of soup base. I'm not even sure how much is in each packet. Japanese Noodles Tonkotsu Ramen Concentration Pork Bone Soup, 1-Pounds, 10 Packs https://www.amazon.com/dp/B00K69ZK46/ref=cm_sw_r_cp_api_glt_fabc_P4MKB60305E9MJXAWK97?_encoding=UTF8&psc=1 This is the product.
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Dec 31, 2021 21:18
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Can you post a better picture? The text on the Amazon pic is tiny. Most of it is just an ingredient list, but the bottom bit I can see 270 ml in there and the rest is too fuzzy to make out.
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Dec 31, 2021 21:27
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Dec 31, 2021 21:52
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One packet in 270 ml water, I believe. My Japanese is awful so hopefully someone can check me here.
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Dec 31, 2021 21:56
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Specifically hot water to prevent clumping but yes, that's correct
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Dec 31, 2021 22:56
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We did our annual tradition of NYE sukiyaki dinner and it was once again very delicious. I've used JOCs recipe a few times and it's been a good success. 
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Dec 31, 2021 23:55
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hallo spacedog posted:We did our annual tradition of NYE sukiyaki dinner and it was once again very delicious. I've used JOCs recipe a few times and it's been a good success. That looks delicious! I was going to make duck soba for dinner tonight. Instead I made some margaritas and am preheating the oven for a pizza.
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Jan 1, 2022 00:40
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captkirk posted:That looks delicious! Nothing wrong with some tasty margaritas and pizza. I can't drink much unfortunately right now (as we have a 7 month old) but I enjoyed half a beer. Also, it was kinda fun to think she would get to enjoy the sukiyaki with us next year too.
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Jan 1, 2022 00:51
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hallo spacedog posted:Nothing wrong with some tasty margaritas and pizza. I can't drink much unfortunately right now (as we have a 7 month old) but I enjoyed half a beer. Looking at your picture are those greens mitsuba or parsley? I would assume mitsuba but it definitely looks pretty parsley-y to me. And from my from my friends and brothers it definitely seems like the best part of having kids is being able to introduce them to cool things.
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Jan 1, 2022 01:30
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captkirk posted:Looking at your picture are those greens mitsuba or parsley? I would assume mitsuba but it definitely looks pretty parsley-y to me. They're chrysanthemum greens, sometimes known as shungiku or tong ho. Probably my favorite part of sukiyaki outside of the shirataki and tofu. hallo spacedog fucked around with this message at 02:21 on Jan 1, 2022 |
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Jan 1, 2022 02:12
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hallo spacedog posted:We did our annual tradition of NYE sukiyaki dinner and it was once again very delicious. I've used JOCs recipe a few times and it's been a good success.    Of course, I don't have a hotpot stove and pot but that works out fine since I'm the only one that eats hot pot. Having the island next to the stove really helps with cooking and eating hot pot on the stove. And for those wondering, the egg looks like that because it's been pasteurized so that, after beating them, I can dip the meat into it and it is divine. Also, note to self. Do not confuse sukiyaki sauce with red wine. OK I didn't actually inadvertently take a swig of the sauce thinking it was the wine since they were in very different containers but I did very briefly pause when going for the wine.
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Jan 1, 2022 05:00
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