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Hey, I was going to make some Sukiyaki for dinner tonight, and I was going to use this recipe: http://allrecipes.com/Recipe/Beef-Sukiyaki/ It calls for "mirin" but doesnt specifiy which kind. Wegmans has "Aji-Mirin" and "Kotteri Mirin" and I was wondering which type I should be using?
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Aug 4, 2014 16:10
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| # ¿ Apr 28, 2024 15:15 |
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Question: I have some chicken thighs I want to throw in some curry. I have the Golden Curry roux blocks, but I'm looking for something interesting to add. In the past I've used things like green bell peppers, carrots, even diced potatoes. I certainly don't mind just doing that again, it's always tasty, but are there any other veggies (or other meats!) to try?
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May 9, 2023 19:51
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Grand Fromage posted:I never add anything sugary in mine since the roux is already plenty sweet. Anything that isn't a leafy vegetable works. Potato, onion, lotus root are standards for me. I have some powdered dashi, so that's a neat idea. I'd been using chicken stock  .I have some good soy sauce, and I have plenty of garlic and ginger. Same with lemon juice. Apple cider vinegar might work. I do have some umeboshi - should those go in whole, or diced?
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May 9, 2023 20:25
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Grand Fromage posted:I chop them up into a mush. Sweet. I'll have to play with it and see how many I can add without it becoming overpowering.
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May 9, 2023 20:34
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Spuckuk posted:Your Home Izakaya by Tim Anderson is a really good book. I picked this up - it looks fantastic. Haven't made any of the recipes yet, but I'm definitely going to soon. Grand Fromage posted:I never add anything sugary in mine since the roux is already plenty sweet. Anything that isn't a leafy vegetable works. Potato, onion, lotus root are standards for me. Made a batch with Dashi in lieu of chicken stock, and added umeboshi. Very tasty, will make again. Just wish I could get dashi and umeboshi locally. So far I've relied on Amazon.
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May 23, 2023 18:19
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Development posted:recent ingredient dump: Awesome! Re: the Kombu supplier - they have a "Dashi Pack" listed, but reading the description it doesn't sound like powdered Dashi. The instructions say to heat the whole pack in boiling water, not dissolve the contents in water. I'm not sure if this is a translation issue, or if this is a product I'm unfamiliar with that is used differently.
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May 23, 2023 19:35
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How'd long does miso last in the fridge? Red specifically, but I assume white is the same. I've got a few recipes I'd like to try, but I don't think I'd use an entire 13oz container, so I want to know how long the remainder will keep. E: also for some reason Wegmans calls their red miso paste "red miso paste", but describes it as "shinshu-style" which I thought is yellow? Looks like this: 
Annath fucked around with this message at 13:22 on Jun 1, 2023 |
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Jun 1, 2023 13:19
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Scythe posted:Miso in the fridge in the fridge can last years, potentially indefinitely. It’s fermented and very salty, after all. Keep it tightly sealed so it doesn’t dry out or get contaminated with something else and you’re golden. I ended up grabbing this stuff:   Can I like, stir it into water to make tasty rice? Or is it better to use more like a condiment - adding to a finished dish?
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Jun 2, 2023 21:46
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captkirk posted:You can add it to dashi to make miso soup, you can use it as a marinade before roasting fish or egg plant, and you can add it into sauces and stuff to add saltiness and umami. I like adding stuff to rice when cooking it. I have some frozen peas n carrots, so maybe I'll dissolve some miso in water, cook the rice, and stir in the veggies after. I just throw poo poo I like together, and most of the time the result tastes good.
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Jun 2, 2023 23:19
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I would think they'd be fine as long as they were kept dry. Actually you could probably throw one of those dessicsnt packs in there when storing it and it probably keep basically forever.
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Jul 30, 2023 12:47
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This question is more a general fermentation question but, when a recipe calls for an X% brine solution, is that X% of the water weight alone, or X% of the total weight of the water+whatever I'm fermenting?
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Aug 30, 2023 18:23
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Scythe posted:Total weight. I find the easiest thing to do is add 2% in salt directly to the veg and let them sit for a few hours to see how much water they throw off on their own, then top up with 2% brine to cover. So, weigh veg (say, 50g), add 2% salt (1g), wait, mix water (say 200g) and salt (4g) and top off with that?
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Aug 30, 2023 18:31
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Scythe posted:Yep, that’s what I do. Awesome, thanks! I've got a handful of assorted chili peppers I grew, but my plants this year haven't produced enough to properly ferment. I may order a batch of peppers in bulk and try making something like Sriracha or gochujang.
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Aug 30, 2023 18:40
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jawbroken posted:if you have a vacuum sealer then you don’t need to bother with brine at all, just salt 2% and vacuum seal. it will create its own brine and you will never have issues with aerobic bacteria, yeast, etc Alas, I don't have one. I don't know if my balcony-grown summer pepper plants would be enough to justify a vacuum sealer 
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Aug 30, 2023 18:50
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What is the difference between Nanami Togarashi and Shichimi Togarashi? I bought a little shaker of Shichimi Togarashi and really liked it, bit it's kinda pricy for a small vial. I found a large bag of something called Nanami Togarashi on Amazon, that's a better price per gram, but I'm unsure how they differ.
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Sep 12, 2023 15:29
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Scythe posted:Nanami tōgarashi and shichimi tōgarashi are the same thing. Both mean "seven-flavor chili pepper": "nana" and "shichi" are two different ways to pronounce the number 7. Ah, got it. I'll buy the bigger bag then, and hopefully I can refill the neat little shaker.
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Sep 12, 2023 15:46
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That Old Ganon posted:What kind of charcoal do you use for your grill? I'd imagine a few strips of magnesium would light it right up. 
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Sep 13, 2023 10:43
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Development posted:
Yo, toss me a link to to your grill and charcoal if you can. I need more outdoor cooking stuff to keep in my parents' garage because I live in a 3rd floor apartment
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Sep 13, 2023 14:48
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Development posted:sure, all the things you need can be had here: https://www.korin.com/grillware/konros-basket-grills-nets-and-bases Fantastic!
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Sep 13, 2023 15:02
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Raenir Salazar posted:I'm sick with the flu and basically adding medicinal ingredients now that I've got the basics; I picked miso soup as the most at a glance keto compliant. Food isn't medicine, while some foods can have a health effect on the body, it's usually in quantities or durations far exceeding your typical meal. Also, keto isn't recommended for people who are acutely ill.
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Nov 27, 2023 19:52
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Raenir Salazar posted:Is it possible to steep konbu for two long? Yes, I usually shoot for 3 long (I don't actually know the answer to the question)
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Dec 4, 2023 18:16
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Question: What's the actual difference between nanami togarashi and shichimi togarashi? I know it's the amount of orange peel, but I've found 2 different sources that make exactly opposite claims - one says nanami uses less orange peel than shichimi, while the other source says it uses more. Which is the correct statement?
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Feb 16, 2024 21:26
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AnonSpore posted:Nana and shichi are just alternate readings of 七 (seven) Yes, as they contain the same spice blend. But apparently the ratio is different, and that affects the flavor.
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Feb 16, 2024 21:42
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Ok, I was confused because I found 2 different products from the same brand (S&B), one labeled nanami and one labeled shichimi.
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Feb 16, 2024 21:58
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| # ¿ Apr 28, 2024 15:15 |
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RFC posted:I made takoyaki in my takoyaki griddle, it was awesome. Speaking of takoyaki, is there a place to order frozen for delivery? I found one site, but they're a wholesaler and only sell to businesses. Another one I found sells to the public, but doesn't appear to want to ship to my area.
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Feb 19, 2024 00:18
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