fujimama’s Profile
Recent Comments
What's for dinner tonight - 10/5?
It is finally cooling down here in Southern California, so I'm getting in the mood for "Fall" food. I'm making pumpkin black bean chili, but substituting fresh steamed kabocha squash for the pumpkin.
Chefs vs. City: Anybody watching?
I'm with you. I enjoy the parts that take some actual skill, but for the most part it seems like a waste of time and effort on the part of the Food Network. Taking 2 chefs and having them do meaningless challenges against other chefs...what's the point? Why do you need chefs to do that?
Bento Help!
I'm with Chisai, Lock and Lock containers are wonderful if you don't mind going with a less traditional bento container!
My two fave sites for bento ideas/info are:
1) http://lunchinabox.net/
2) http://justbento.com/
Both are amazing resources with tons of ideas.
One of my fave things to include in a bento are onigiri (Japanese rice balls) because they're filling, easy to make, wrapped individually, and can be filled with a variety of different ingredients.
See more comments by fujimama »
Recent Posts
See more posts by fujimama »
Recent Favorites
See more favorites by fujimama »
Recent Polls
fujimama hasn't answered any polls yet.
Recent Quizzes
fujimama hasn't taken any quizzes yet.
Recent Comments | Response to Comments
In a food slump...
When I'm in a slump I like to pick an ingredient and list out a bunch of different ways to use it and then try one. Last year I was in a bad slump and decided to have a pumpkin week where I made 7 different dishes that had pumpkin in them. Granted, that was a bit extreme, but it did wonders for my slump!
What's for dinner tonight - 10/5?
It is finally cooling down here in Southern California, so I'm getting in the mood for "Fall" food. I'm making pumpkin black bean chili, but substituting fresh steamed kabocha squash for the pumpkin.
Chefs vs. City: Anybody watching?
I'm with you. I enjoy the parts that take some actual skill, but for the most part it seems like a waste of time and effort on the part of the Food Network. Taking 2 chefs and having them do meaningless challenges against other chefs...what's the point? Why do you need chefs to do that?
Bento Help!
I'm with Chisai, Lock and Lock containers are wonderful if you don't mind going with a less traditional bento container!
My two fave sites for bento ideas/info are:
1) http://lunchinabox.net/
2) http://justbento.com/
Both are amazing resources with tons of ideas.
One of my fave things to include in a bento are onigiri (Japanese rice balls) because they're filling, easy to make, wrapped individually, and can be filled with a variety of different ingredients.
What bread or cracker do YOU eat with goat cheese?
Goat cheese is my all-time favorite. I like to eat it on slices of fresh crusty baguette. Sometimes I like to pair it with some pate and cornichons, but usually I like it solo.
Herbs for winter blues?
I personally find peppermint (brewed in tea) to be a natural "pick me up".
Tofu & Soymilk
hmw0029--That's why you need to start making your own. It's so easy and then you've got all that wonderful flavor present!!
Ideas for polenta or lentils?
How about lentil patties? There are lots of recipes out there (this one for example: http://allrecipes.com/Recipe/Lentil-Cakes-Patties/Detail.aspx), but you could just look at a few of them to get the basic idea and then customize your own to go with what you've already got in your pantry.
Pix or not...?
I'm with HeartofGlass--pictures all the way!! The one exception I've found is Julia Child's Mastering the Art of French Cooking. Her directions/descriptions are so precise that if I follow closely, it's like I can see it in my head!
Gifts For A Young Budding Baker
How about Dorie Greenspan's book, "Baking From My Home to Yours"? It's an awesome resource with very approachable recipes.
Compact and home-cooked dinners
I'm with CJ McD, a bento box is such an awesome way to pack a meal along. If you've never put one together, my two fave sites are
1) http://lunchinabox.net/
2) http://justbento.com/
Both are amazing resources with tons of ideas. One of my fave things to include in a bento are onigiri (Japanese rice balls) because they're filling, easy to make, wrapped individually, and can be filled with a variety of different ingredients.
Cook the Book: Eugenia Bone's 'Well-Preserved'
I would love to can the peppers, Japanese cucumbers, and tomatoes that I've got currently growing in the garden.
In a food slump...
Tried to post this earlier tin the week when the system was being uncooperative:
Here's an idea you might want to try - "cupboard roulette":
http://www.nytimes.com/2009/10/07/dining/07appe.html?hpw
What's for dinner tonight - 10/5?
Parsnip and carrot fritters with ginger and red onion and a bulgar pilaf with steamed broccoli, onion, garlic, chilli and turmeric.
What's for dinner tonight - 10/5?
Comfort food... English toad-in-the-hole à la Jamie Oliver with turkey sage sausages from my local butcher, and served with onion gravy.
What's for dinner tonight - 10/5?
Meat loaf, Mashed potatoes and green beans. Also some fruit salad for desert. Bye summer.
In a food slump...
Sometimes you just need to give yourself a break and not overthink it. Stress or need for rest can put you in a funk.
A few days of super simple meals or soup and some rest usually sparks me back up again. But I'm usually glad for the break and lazy cooking for those few days too.
Alternate idea- take a favorite food, a treat or indulgence and make a favorite meal.
What's for dinner tonight - 10/5?
Tailgate party tonight.
BBQ chicken, ribs and bratwurst, potato salad, coleslaw, and all the fixin's
What's for dinner tonight - 10/5?
Pumpkin leek soup, recipe from this web site last week, very tasty! Roasted garlic butter and toasted bread on the side. Yummy!
What's for dinner tonight - 10/5?
we had roast chicken, roast butternut squash with garlic and sage, and brown rice. oh, and a couple of glasses of red wine.
Bento Help!
sorry to be a hater here, but what is the big deal about bentos or bento-style, specifically for the original poster? aside from the people who go crazy with the sculpting like Anna the Red [http://www.annathered.com/] I don't see how this is so crazy different from packing leftovers or doing multiple courses in multiple containers, unless you are just used to eating sandwiches or hot dogs for lunch. to me, bentos are just like any other meal except packed up. to address listener's original caveats about portion control, grocery and kitchen appliances, and dorm cooking, none of that is specific to bentos and you could do just as well looking up dorm-room-cooking (grab items from the salad bars and steam them with your microwave for instance, or better yet, get a rice cooker! you don't have to cook rice in it and it can make all kinds of food [http://chowhound.chow.com/topics/445483/]). I just don't understand how it is seen as something so different when it's just a plain old box lunch.
Chefs vs. City: Anybody watching?
I caught the Las Vegas episode a couple of weeks ago. It seems like good mindless watching while you're doing something else (making dinner, ironing, etc).
Chefs vs. City: Anybody watching?
i watch... I mostly like the factoids about the foods typical of that city. Gives me some additional insight on the culinary perspective there...
Chefs vs. City: Anybody watching?
I was thinking the same thing this weekend! I love the chefs' sense of humor and its a fun show to watch, but i'm getting bored with the lets see who can stuff their faces the fastest. I like the parts where they have to identify foods by taste or can display their culinary skills. And I just like to stare at Aaron and Chris. oww!
Chefs vs. City: Anybody watching?
I've become quite fond of Aaron on this show, which is the only reason I watch now and then. There are some funny bits, like the episode where they were trying to identify flavored papers and took awhile to notice the hints printed on the paper. The sausage contest was good, too. Mostly the contest comes down to who can eat either too much or unpalatable food the fastest, or who can run fastest, which aren't exactly skill sets that prove much.
It's typical of the new food network philosophy, though. Turn every prime time program into a gladiatorial contest, (or into a viewing of other people eating) rather than into a show about cooking.
Chefs vs. City: Anybody watching?
I've seen a few episodes here and there. It's only something that I can watched half assed, like if it's on, I'll watch it, but I won't TiVo it or anything. That being said, sometimes the chef's skills really get to shine. Chris Cosentino knows his shit. He made sausages expertly and he cut down a huge wheel of parm in like, two seconds. Aaron is great, he makes me laugh all the time. There's something about his personality that I find very charming. I think I have a crush on him, but apparently it's not big enough for me to be a huge fan of the show.
Chefs vs. City: Anybody watching?
I kind of get it. Seems like the idea is for them to delve into some representative food component of the city--and then 'hold their own' in their treatment of that food component up against the native pair.
I mostly think it's pretty stupid, though.
To be honest, though, I was giggling quite a bit watching it the other night. Aaron is pretty fun on camera.
What bread or cracker do YOU eat with goat cheese?
on these amazing red wine crackers. they're kind of sweet and crumbly, like shortbread and they are amazing with goat cheese. or any cheese really.
Bento Help!
Lemonfair....when and if you come to the other side please keep in mind that there are many other fellow SE lovers there that I've been able to connect with and it's been so fabulous. People like Perky and Pavlov and Chiffy and Chisai and so many more. Putting names with faces and making new (great) friends has been the best thing about FB. Think about it!!!!!
(Believe me, I resisted too)
Gifts For A Young Budding Baker
These are all such great suggestions, I find it difficult to add anything! But I'll try. I like Beth Hensperger's "The Bread Bible," which in addition to many regular yeast breads includes some quick breads, muffins, etc. Admittedly there is some overlap here with Dorie Greenspan's "Baking from My Home to Yours," but I love them both.
It looks like tools and ingredients are pretty well covered, but what about a pretty cake stand or some other serving dishes? There's nothing like delivering a beautiful cake or tart to the table on a footed cake stand!
Gifts For A Young Budding Baker
These are all such great suggestions, I find it difficult to add anything! But I'll try. I like Beth Hensperger's "The Bread Bible," which in addition to many regular yeast breads includes some quick breads, muffins, etc. Admittedly there is some overlap here with Dorie Greenspan's "Baking from My Home to Yours," but I love them both.
It looks like tools and ingredients are pretty well covered, but what about a pretty cake stand or some other serving dishes? There's nothing like delivering a beautiful cake or tart to the table on a footed cake stand!
Gifts For A Young Budding Baker
Some nice nesting bowls, metal, glass, or plastic would be great. All the different sizes accommodate good mise en place.
A nice apron with her name embroidered will help keep her clean and quite possibly cut down on the laundry!
Gifts For A Young Budding Baker
if she gets into bread-the perfect book is "beard on bread" by james beard.
you're a lucky mom!
(also, a digital scale, as mentioned above, is vital!)
Bento Help!
Great links, everybody. Time to get out the garnishing books.
Recent Posts
Chocolate Chocolate Chip Zucchini Cake
Posted by fujimama, September 12, 2009 at 3:55 PM
Recent Favorites
Polls
fujimama hasn't answered any polls yet.
Quizzes
fujimama hasn't taken any quizzes yet.
About fujimama
Website: http://www.lafujimama.com
Location: Southern California, USA
About:
Favorite foods: chocolate, sushi, crepes, and more chocolate . . . .
Last bite on earth:

When I'm in a slump I like to pick an ingredient and list out a bunch of different ways to use it and then try one. Last year I was in a bad slump and decided to have a pumpkin week where I made 7 different dishes that had pumpkin in them. Granted, that was a bit extreme, but it did wonders for my slump!