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Eat This Now: Tonkotsu Ramen from Strings Ramen in Chinatown

I'm assuming you mean tonkOtsu (bones) and not tonkAtsu (cutlet)?

Orange Sweet Potato Juice

I tried this, but forgot to peel the sweet potato. To be honest, it tasted like I had just mixed in a spoon of potato starch into my juice. Each swallow coated my mouth with starch. :-(

Avocado's Can Be Heaven

I used to eat them like sashimi, just a dish of soy sauce and wasabi. Then one day my body decided it REALLY didn't want to digest them. Second saddest day of my life!

Suggestions for leftover jams?

Jam ice cream! I've done this with over-pectined plum jam, but I don't see why marmalade wouldn't be interesting! Maybe it'd be creamsicle-ish?

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

I'd stick it in the nearest food I had if I got one! So, probably: Coffee!

Cook the Book: 'Japanese Soul Cooking'

Sweet-stewed agemaki yuba. I only get once a year if I'm lucky, but I'd eat it every day if could!

Alternate uses for turkey bits?

Thanks for the ideas! I might do both, make a leetle bit of gravy (it's only an 8-pound bird, so we won't really need THAT much), and throw the rest in the stuffing.

Now, to train momma on rolling out pie crusts. Wish me luck!

Fresh Tomato and Caramelized Onion Jam

Oh, and this made quite a bit more than 1 cup. I think I got 1 1/2-3/4 cups.

Fresh Tomato and Caramelized Onion Jam

Needed a cooking project and this caught my eye. I approve! It was a little sweeter than I'd like, and I'm a spicy wimp, but still great!

AHT Giveaway: Case of Pat LaFrieda Burgers

My earliest hamburger memory was after preschool, at the snack bar of a Japanese department/grocery store. My mom had a cheeseburger, I had french fries. She gave me a bite of her burger, but never got it back! Mwahaha.

Chinese Noodles with Baked Sriracha Ribs

Step 4 uses the other 1/4 cup of brown sugar in the glaze!

Turkey or Chicken 'n' Dumplings

Yum, my first time making (and eating) dumplings! It's filling, but not heavy at all!

What's the Best Bread for Stuffing?

Thick-sliced homemade white bread, all the way! Starting late summer, I save the crust ends, about-to-mold, and I'm-tired-of-bread-this week leftovers in the freezer, and I've got about a loaf and a half's worth ready for stuffing.

Ask The Food Lab Anything, Thanksgiving Edition

What's the deal with marshmallows and sugar with sweet potatoes? Aren't they already sweet?

We Try Every Flavor of Tillamook Ice Cream

I've yet to find a root beer ice cream that I love as much as Tillamook's! I'm thinking I need a drive to the coast soon.

A Pizza My Mind: I Hate Papa Murphy's Take 'N' Bake

I grew up with Papa Aldo's, and we ate it once a month or so, because mom didn't want to cook (but she got her own Chinese take-out, wtf?). But I'm in the just-don't-get-it camp as well.

Even today, my dad loves their Chicago-style stuffed pizza (he's even requested it for his birthday dinner? What's wrong with my parents?), which if baked to their instructions, is still RAW DOUGH on the top layer! Gross!

Taste Test: Bottled Teriyaki Sauce

No Yoshida Sauce? It's sweet as hell, but I love it. And I'm half Japanese!