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Stottie Kyek posted:It's been floating around the Internet a while but the recipes from Cooking with Dog are actually really good - I tried the mochi and okonomiyaki recipes and they turned out nice. And the show's hosted by a big grey poodle. Francis is most likely a toy poodle. A 'big poodle' would be a Standard Poodle, which weighs up to 70 lbs. Francis looks like he weighs about 10.  He is, however, fantastically well groomed and fluffy. And so well behaved! His chef obviously loves him. It's a joy to watch them 
Suspect Bucket fucked around with this message at 04:48 on Sep 16, 2014 |
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Sep 16, 2014 04:42
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I like that bit in the middle, when he's cutting them into sheets. "Wow, he's really eyeballing those sheets. Whoops, half a sheet left over, guess he.. Wait, no, now he's cutting it in half again. Oh gee, a millimeter of waste. Now you're just showing off, guy."
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Oct 5, 2014 03:54
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indoflaven posted:There's 1000 things that would be cooler and worth your time. Making your own soy sauce would be like collecting your own salt. HEY. Hey. Don't piss on salt collectors. Then you'll get weird piss salt in their very carefully tended salt marshes. Also, the equipment needed for the most basic introductory seaside salt refining is some black tarps, 2x4s, sunny spot in yard, ocean (or salt lake), and time. I can't even imagine what the startup costs for soy sauce brewing would be.
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Dec 22, 2014 17:18
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hallo spacedog posted:Ultimately you can certainly do whatever you want because it's your food, but traditionally there's almost no spice in Japanese food for real. Doesn't make it wrong at all for you to tweak to your taste though. The chef at my sushi joint gave me sriracha salmon as a freebie and a spicy tuna roll. Who are the proper authorities to report this monster to. Oh wait I dont care because I love my japafast. BTW, dont order eel or bluefin peeps, those guys are in a serious decline. Theremust be delicious left for the next generation. Whats a good entry level sake for cooking and occasional sipping?
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Jan 23, 2015 15:50
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hallo spacedog posted:
I was just being facetious and silly, sorry . Some reason though, people associate japanese with spicy. Might be the wasabi. Which, hooo! Is the only thing helping my sinuses in this early onset allergy season.\/\/\/ hallo spacedog posted:Sorry, I'm really drat terrible at reading sarcasm/jokes in text format! \/\/\/ Suspect Bucket fucked around with this message at 06:00 on Jan 24, 2015 |
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Jan 24, 2015 05:40
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Lawman 0 posted:I have some dried nori sitting in my pantry what should I do with it? Tear it into little peices on top of any rice dish
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Feb 16, 2015 00:00
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Butcher your own chicken. The resulting food poisoning is much like a hangover, in being your own drat fault, and to be suffered with dignity. But also easily avoidable if you take care.
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Feb 25, 2015 19:29
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Bought a Shiso plant for 5bux at the farmer's market. It apparently has the potential to be terribly invasive in Florida (like just about every other plant from japan...) It's also terribly delicious. Gonna get a nice pot for it and try not to eat all of it.
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Jun 10, 2015 00:15
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hallo spacedog posted:Shiso pesto. Ooh, that could be interesting. Cut it a bit with some of the malabar spinach I have hanging around, make it with garlic and maybe some of the green peppers and chives I have growing. Because my basil keeps flowering and tasting like shiiit.
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Jun 10, 2015 02:40
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kinmik posted:Not that I have any right providing insight when it comes to plants (because I kill anything green that comes into my possession) but aren't you supposed to pinch them as soon as it starts budding? Yeah, but they escape notice sometimes. We've been having a ton of rain, it's been mulched and weeded well, so some days I don't get out to the garden much because there's not much to do. I've also been crazy busy. But I do love my little Hugelkulture. I can see it from my bedroom window and there's 2 adorable sunflowers in there cheering me up through this miserable cold I'm having.
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Jun 10, 2015 18:09
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If you havn't been watching the new Go! Francis! thing over at CookingWithDog, I suggest you start here and now. https://www.youtube.com/watch?v=SftNP1FTOEU Francis' american accent is amazing. I do love a raw egg on hot rice though. Especially if I make bacon fried rice. Then top it off with some sambal olek. Or just some soy sauce and sesame oil. Mmm. I use fresh eggs I get from the farm I work at though. So if I get food poisoning, it's no-one's fault but my own. edit: Ooh, exploring Japaneese factory farming next episode. Looks like they'll be in a cage-free facility. Nice to see. I just wish those chickens got some more sunlight and fresh air, they're paler then an all-ginger basement LAN party. I want eggy rice now, ugh. 
Suspect Bucket fucked around with this message at 05:06 on Jun 23, 2015 |
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Jun 23, 2015 04:54
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Can I make Clear Soup out of bonito dashi and dehydrated portabellas? I'm sick and the sushi place is a whole block away and doesn't open for two hours and I want soup and I am MADE OF SUDAFED edit: and chive and onion and spices and stuff I have around the house editedit: ended up making jook out of onions garlic ginger pepper chorizo chicken stock and leftover rice, but the question still stands Suspect Bucket fucked around with this message at 16:50 on Sep 15, 2015 |
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Sep 15, 2015 14:06
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net work error posted:Can't go wrong with just a cracked egg on rice. It's my breakfast when I'm especially lazy. I make bacon egg fried rice. Fry a bit of chopped bacon, toss the rice in the fat and put a bit of brown on it, bowl, farm fresh egg on top. Little bit of soy sauce and sessame oil on top. Keeps you full till dinner. (This is not exactly traditional Japanese style cooking, mind you)
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Feb 5, 2016 16:51
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Grand Fromage posted:Tofu squeezin' cloth is basically cheesecloth, yes. Making tofu and making cheese have a lot in common. The stuff you curdle the soy milk with is usually powdered gypsum. Someone suggested a really good series on Chinese food (In china! By a Chinese broadcasting company! For Chinese people to watch! I actually think it might have been you who suggested it, Fromage. I forget the name of the documentary though, it was a series) that went pretty in-depth on tofu. It was super interesting! But then towards the end, they start talking about Milky Tofu, a kind of tofu made from milk, and showing how they make it. And oh wow does Milky Tofu look so super cool and interesting and why have I never heard about this stuff, that's so neat, I gotta try making it myself, hell, I bet I could it looks just like make...ing...cheese. It's cheese. That is cheese that they are making. Why did I not realize this. Tofu is bean cheese. Now here's a question. Why does tofu puff when you fry it? Aburaage looks almost like a weird pita pocket sometimes. How's it doing that? Suspect Bucket fucked around with this message at 03:13 on Apr 8, 2016 |
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Apr 8, 2016 03:03
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Thanks! I just went back to try and find the tofu episode of A Bite Of China and OH MY GOD THERE'S TWO MORE SEASONS NOW yaaaaaaay Oh, for cheesemaking, you can also use an old t-shirt. Just soak and rinse it really good in fresh water to get the detergent flavor out. Suspect Bucket fucked around with this message at 00:52 on Apr 9, 2016 |
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Apr 9, 2016 00:46
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Pollyanna posted:Gag. I loving hate raw tomatoes, both cherry and normal size. The rest looks great, though! Tradsies. You can have all my carrots. However, there's the sad chance you've never tasted a fine summer ripe cherry tomato fresh off the vine. It's the candy of June. Does anyone have a good method for organizing chopsticks? All of mine are in the butter knife section of my silverware drawer, and it looks messy. Can never find two of the same chopstick.
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Apr 11, 2016 02:17
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totalnewbie posted:Get a bunch of the same ones. Voila. Yeah, I had that idea, but y'see, I keep finding cute cheap chopsticks that need homes.  I'm also the only person in the house that uses chopsticks. Suspect Bucket fucked around with this message at 03:27 on Apr 12, 2016 |
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Apr 12, 2016 03:24
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cyberia posted:Get a cylindrical vase. Doing this one. Goodwill ahoy!
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Apr 12, 2016 12:20
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If anyone wants some fresh shiso please grab a machete and head to my boss's front stoop and slash some down because holy poo poo, it is now everywhere. AND SMELLING AMAZING.
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Jul 1, 2016 02:05
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Isn't miso paste one of those things that never really goes bad?
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Jan 29, 2017 03:07
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Lead out in cuffs posted:
:sticks head out from over 6 foot shiso plants that have taken over a portion of yard: gently caress you say?!
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Feb 20, 2017 16:27
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I'll take all the sodium you guys don't want, I'm starting a collection.
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Apr 3, 2017 23:36
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Nothing like a hot jelly shot you can stand a spoon up in if you let it cool too much to start your morning. That stock looks fantastic, don't diss yourself.
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Apr 12, 2017 01:32
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Is the clay... supposed to look like the poo poo you take after a food truck festival? Your bowl looks like someone enjoyed a lot of meat on a stick and mexicorn. I mean, no disrespect to the hand crafting and very authentic nature of it, but that clay and glaze looks hella rough. edit: My mistake, I have done some googling, and holy hell. Yours is not the roughest of the bunch by far. Suspect Bucket fucked around with this message at 22:16 on May 2, 2017 |
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May 2, 2017 22:11
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POOL IS CLOSED posted:
How old was he? Mini Poods and their ilk can live a fairly long while if they don't have any chronic health issues. I had a Maltesse/Poodle mix that lived to be 17. Some can get up into 19 and 20 years old even. Whatever breeding went into miniaturizing poodles also made them freaking dog Methuselah's. But definitely RIP Francis. I hope Chef is doing OK, she seems like such a nice lady.
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Sep 15, 2017 19:11
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I'm sorry, my dude. Francis did live a good, long life for his breed, though.
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Pollyanna posted:Did it maybe confuse nori with konbu? Dried seaweed of all kinds is pretty light. According to this, https://examine.com/nutrition/how-can-i-safely-consume-seaweed/ , you need to eat 10-20 grams of Kombu (the most iodine rich) to see any danger. I think that warning might be more for people with iodine sensitivites.
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Dec 17, 2017 00:48
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large hands posted:I toss a little dijon mustard, ranch dressing, marshmallows, some goddamn bacon and motherfucking srirach' in my Japanese curry ftmfw I think I just had a stroke, is anyone else reading this as 'ranch dressing and marshmallows'
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Feb 12, 2018 03:28
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Pollyanna posted:
Chilli. Pasta sauces. Fried foods. Potstickers. Quesadillas. All can be batch made and reheated in a microwave or toaster oven. You can fry up a couple of chicken thighs, freeze, and pull them out individually to have with potato salad and Mac n cheese for southern US bento.
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May 22, 2018 01:13
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Pollyanna posted:In episode 4 of Today's Menu for the Emiya Family, they make a sandwich out of crispy bacon, scrambled eggs, blanched sansai, and a mustard spread. I want to make this, but I'm not sure what common USA greens are analogous to sansai. Broccoli rabe and fiddleheads, maybe? Is there a closer alternative? I'm watching the first episode right now, loving it, but HOLY CRAP that green can of lovely parmesan sprinkle in the fridge door. When did that become a universal thing? If I was going to make that sandwich, I'd probably do it with skinny asparagus and maybe some ramps, farmers market fresh stuff. Not in season right now unfortunately. I don't think anything else in the US is similar. Suspect Bucket fucked around with this message at 01:17 on Oct 1, 2018 |
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Oct 1, 2018 00:19
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Just learned about macaroni gratin. It's like Minnesota Hot Dish wandered into a basement yazuka bar and everyone came out friends and overly fond of gravy. Gonna make this with broccoli in it, as macaroni and broccoli is a fav of mine.
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Oct 1, 2018 02:20
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im on the net me boys posted:Making curry today but using chicken thighs instead of breasts. Wondering if it'll really matter but it's curry so it'll be good either way. Spoiler alert: will be amazing
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Nov 28, 2018 22:41
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GhostofJohnMuir posted:i have a confession to make. i may have eaten at roughly half the ramen joints in the los angeles metro area, and i make a pretty mean homemade tonkotsu, but i've never eaten instant ramen before. this is something i'm considering rectifying. are there any brands or product lines people swear by? i can get to a mitsuwa pretty easily, and i could also probably order off of amazon if need be. My favorite cheapo poo poo is the Mama fake duck. Just crush it up and eat it straight out of the bag. It's 50 cents. My work lunch standby is Nong Shim Black. I make it with extra dried mushrooms, and add a handful of spinach at the end. It cooks up perfectly in the microwave, so super easy to take to work. Should run you $2.50
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Nov 30, 2018 17:50
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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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99 Ranch and HMart always have it. They'll even steam or fry it for you.
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Aug 1, 2019 03:01
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Discovered something new today. My dog LOVES Edemame. That makes three of us then :p
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Jan 23, 2020 03:41
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