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....
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.
Oh, what a dreamy mistake.
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.
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.
@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.
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.
Take a gander at this page:
You'll be shocked at the plethora of recipes.
BTW: I absolutely love celery for some reason.
@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.
@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.
Do you know the difference between Sushi and Sashimi? Your photo looks beautiful, but is a Sashimi photo the best for a Sushi quiz?
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.
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. ;(
@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.
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.
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?
Sorry, flourescent fake cheese powder just doesn't do it for me.
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.
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?
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.
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.
Headcheese - dearly loved by a selected few, made of all the parts that make a face pretty, but once comprised...well, you know.
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.
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.
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.
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