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Quiz: How Much Do You Know About Soda?

Sorry, although I didn't know the answers - this quiz was really boring - so I quit in the middle of it.
Just couldn't get any fun from ... Zzzzzz, snore....

Chain Gang -- Do you secretly love a chain restaurant??

Living outside the States, McD's Quarter Pounder saves me. Although I do bring it home and add sliced avocado or a slice of a fresh tomato or an onion and a dab of chipotle sauce to put a little designer twist on it.

Cakespy: Birthday Cake French Toast

Oh, what a dreamy mistake.

The Crisper Whisperer: Sweet and Savory -- 5 Summer Foods That Swing Both Ways

Who could forget "Chicken Veronique"? That fancy 70's dish: braised chicken in a onion and green grape sauce. I loved the days Mom made that.

Another 70's thing: Cheese Fondue with not just bread, but also apples, pears and peaches.

I don't know how it was done, but I had a wonderful tomato ice cream, and a great strawberry risotto.

And oh! watermelon, feta and walnuts in a summer salad!
And when peaches are not so peachy I roast them as a side for grilled meats.

An Introduction to Karē-Raisu, Japanese Curry Rice

Forgot to mention that here in Japan we're riding a boon of popularity for Hokkaido's "soup curry". The regular thick, gravy style is still everywhere, but restaurants and supermarkets are offering a soup curry with meats or seafood, but the big seller is soup curry that floods large pieces of "fall off the bone"chicken, and vegetables. You take a spoonful of rice and dip it into the soup to eat and partake of the meats/veggies with a knife and fork. It's much more soup than anything Indian. Since the House Co. and S&B have produced a home spice/roux version, you may also get it in the States.

Quiz: How Much Do You Know About Sushi?

@JoanFang Okay, sorry about the sushi/sashimi mix up, but one more thing: parsely?! This must be America - in Japan it would most likely be "Shiso"(perilla) or bamboo. These are historically choosen for their antiseptic properties that would have necessary in the Edo period.

A 'Typical' Breakfast in ... South Africa

It's "Special K" with whole milk and OJ: simple starch(cereal), protien(milk) and sugar(juice), or the "works" Eggs Benedict and Bilinis.
That's the way I like to wake up.

Celery?

Take a gander at this page:

http://recipes.lovetoknow.com/wiki/Category:Celery_Recipes

You'll be shocked at the plethora of recipes.
BTW: I absolutely love celery for some reason.

An Introduction to Karē-Raisu, Japanese Curry Rice

@Me_So_Hungry Yes, "Yaklisoba" is almost ubiquitous, but there's always a "Napolitan" (spaghetti, ketchup, green bellpepper, and onion) in a hot dog bun. And what also sets my mind into a sideways slide is the very popular annual McDonald's unveiling of a "Macaroni Gratin (transluscent starch sauce, gluey , deep fried croquette) Burger". My mother and brother love the creamy, starchy deep fried crunch of it. Go figure.

Help! Waffle knowledge Black Hole.

@lemons I must admit I'm not a regular user of yeast recipes other than fairly easy breads. Unfortunately I think I know what is a yeasty frangrance in comparison to a yeasty smell. Maybe the little yeast critters were heat exhausted. I thought that overnight in the chill box might impede them, but I'll try it.

@BierGiek You sound like the expert I need. I'd love to give your grandmother's recipe a try.

Quiz: How Much Do You Know About Sushi?

Do you know the difference between Sushi and Sashimi? Your photo looks beautiful, but is a Sashimi photo the best for a Sushi quiz?

Seriously Asian: Big Wontons

I love your recipe, the bok choy is a great crunchy tip. I had always used salt-wilted Chinese cabbage. The taste was good but it lacked a crunch and I don't enjoy those canned water chestnuts. Thanks for the idea.
I also do a little soupy extra. A little copy from those Shanghai soup dumplings. I add a bit of gelatinized pork or crab soup in the filling, so when it's cooked the gelatine melts into a hot soupy explosion when you bite into it. I always have to warn my guests about the burn factor.

What Have You Conquered?

Waffles - just can't do it. My mother gave me her waffle iron because I 'd ask her daily to make me her perfect waffles everyday when I visit. She's half flattered and half bothered. And now she want to busy myself to recreate her recipe without her advice or hints. 6 recipes down and still trying but - just can't do it. ;(

An Introduction to Karē-Raisu, Japanese Curry Rice

@plazmaorb @Exposure Sorry if I offended you guys. I've been living in Japan for 28years now. By demand I make a typical once-a-week style curry dinner at home as well as a special party type curry for guests (by request) I love cooking and seem to produce a mix of "Kappa Bashi" (professional outlet stores) S&B and House curry roux blend that seems to please everyone but me.
It's just that thick, gooey roux that I can't abide. In Japan that thick, gooey-ness is popular in many of the instant and canned sauces; "White Sauce"and "Demi Glase(Hayashi/Hashed)". I think it's because of a traditional viscous sauces (arrowroot and dashi) layer over many winter dishes to add flavor and maintain temperature. I love those dishes because there is usually a balance of the starch in the sauce to the vegetable or protien underneath the sauce.
But, come on. Starchy sauce with potatoes over mounds of rice - too much of a good thing.
My Japanese friends agree theortically, but vicerally it's just comfort.
Just a further note: a very popular sandwich is fried noodles or spaghetti or potato croquettes in a hot dog bun.

Help! Waffle knowledge Black Hole.

I used the Fannie Farmer recipe and let the dough/batter rise overnight at room temp. It doubled in size and was already smelling sour and yeasty. Perhaps I let it ferment too long? Is the overnight in the refridgerator better?
Maybe the baking powder+baking soda type is what I'm looking for. I wanted a crispy and airy (not chewy) waffle.

Egyptian dish

Kushari is a fantastic dish: especially made for hard labour (note the carbo-loading) It's very tasty if you like your carbs.
There's also a heavy carb loaded Egyptian breakfast called Fool (Foul, Ful Edamame) In my experience it was tasty. Does anyone have that recipe?

Slice Poll: Do You Eat Pizza-Flavored Snacks?

Sorry, flourescent fake cheese powder just doesn't do it for me.

An Introduction to Karē-Raisu, Japanese Curry Rice

Yuck! Although I like many Indian curries, the Japanese curry is so thick, starchy (usually including potatoes too) and heavy on top of a ton of rice - it's too much starch and grease for me.
You can count me in for other Japanese home-style foods, but not this one.

Video: The Gastronauts, an Eating Club for the Brave

Love the challenge. I travel and seek out deep secrets in back alleys or ask taxi drivers for info and rarely get disappointed. Have you had your senses overloaded or badly shocked?

How to Make Tomato Water

I gelatinized sheets of tomato water and layered them with thinly sliced beef, for a mysterious carpaccio.
1 cup tomato water and 5~7 grams of gelatine make a a wonderfully mysterious ingredient to cold presentations.
Loose gelatine with chilled pea soup, sheets of gelatine wrapped around herbed ricotta, ideas are endless.
Chilled and jeweled - it is fun for summer.

In Season: Celery

Had some great Japanese -style celery pickles that
were so crunchy and refreshing.

I've tried to imitate this pickle solution with
-1 cup rice wine vinegar
-1/4~1//3 cup mirin
- dash salt, dried chili pepper
- maybe some grated ginger or garlic (not both)

It turns out really well when chilled overnight for a crunchy, cool summer picnic side dish or just for snacking on with a cold beer.


What would you be?

Headcheese - dearly loved by a selected few, made of all the parts that make a face pretty, but once comprised...well, you know.

A microwave and an oven. What can I make?

Potato Gratin: It's great to cook through the potato slices in the microwave before caramelizing the top in the oven. It's the easiest way I avoid bits of raw potatoes in the gratin.
Same can be said for any prep of veggies for puree to use in baked flans.
All you need add is some stock to the veggie for microwaving.

Inexpensive Casserole ideas

If you're not a cook:
In casserole dish:
- layer 1/2 can of fave chili
- shredded fave cheese layered just to cover chili
- cover with tortillas
- sprinkle with chopped jalepenos (to taste, or leave out)
- layer remainder of chili
- sparsely cover with tortilla (leave some gaps so chili can boil up)
- sprinkle with some cheese
- decorate with chopped jalepenos (if you not going spicy you can dust some paprika)
- bake @350 about 15~20min, until bubbling (it depends on how deep your casserole dish is)

If you are a cook:
Quiches are impressive and of course inexpensive. But the good thing is that are good warm or cold and transport well.

Cooking skin-on chicken

I've seen my mother making a great point to dry underneath as well as all over the chicken before buttering and seasoning under and over the skin. Later I noticed that the Chinese even pump air under the skin and hang it to assure that all is dry.
These birds are known to me as the best balance of crisp and flavorful skin to juicy and moist meat.

Help! Waffle knowledge Black Hole.

My "Overnight Yeast Waffle" batter cooked into a sour, smelly, and kinda chewy, not at all crispy, disappointment. What are the mistakes I could have made? It was supposed to be simple.
Also: is there a difference between a "Beligum" waffle and a "Liege" waffle?

Dessert Tofu? -Even if you're not a vegetarian.

I'm a meat and fatty food lover. But I actually like tofu too.
An American friend of mine, who has lived in Japan for more than 30 years, served up a surprisingly simple and good tofu dessert. She just took a block of silk tofu that was marinaded overnight in honey and dressed with and apple jam and sprinkled with cinnamon. Yes, it was light, but creamy and fulfilling.
Does anyone know of other simple tofu desserts?

Delicious -"Pig Feed", Chinese-style

On a recent trip to Shanghai I stumbled across what was weirdly wonderful and I can't find a recipe. It was a side dish made of tofu detritous (Okara - the leftover soybean pulp after making tofu) and the Scheswan Peppercorns. It was kinda creamy, kinda spicy and very fragrant, I also believe there is a fat/oil presence that is key. It's also rather ugly (invision hummus gone wrong).
I think that there was an Anthony Bourdain in China (esp. Beijing) FN episode, where he eats this in the back alleys of Beijing.
Does anyone know of this or how to make it? I actually have access to Okara and Scheswan Peppercorns, but I've not been able to produce the same texture and flavor of that wonderful peasant dish. Can you help me?

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