On 9/17/2014 4:46 PM, dsi1 wrote:
> On Tuesday, September 16, 2014 1:34:22 PM UTC-10, Mayo wrote:
>> On 9/16/2014 5:30 PM, dsi1 wrote:
>>
>>> On 9/16/2014 12:26 PM, Mayo wrote:
>>
>>>> http://www.youtube.com/watch?v=Rvp-5EJb-Uw
>>
>>>>
>>
>>>> Ingredients for Chicken Nanbanzuke (serves 2) 鶏肉の南蛮漬けの作り方 *
>>
>>>> 幕表示可
>>
>>>> 300g Chicken Thigh (10.6 oz)
>>
>>>> 1 tbsp Sake
>>
>>>> ½ tbsp Soy Sauce
>>
>>>> 1 tsp Ginger Juice
>>
>>>> 2 tbsp Potato Starch
>>
>>>>
>>
>>>> 70g Onion (2.47 oz)
>>
>>>> 20g Carrot (0.705 oz)
>>
>>>> 2 Bell Peppers
>>
>>>> 3 Butter Lettuce Leaves
>>
>>>> ½ tsp Cooking Oil
>>
>>>>
>>
>>>> 4 tbsp Water
>>
>>>> 4x4cm Kombu Kelp (1½x1½ inch)
>>
>>>> 4 tbsp Vinegar
>>
>>>> 1 tbsp Soy Sauce
>>
>>>> 1½ tbsp Sugar
>>
>>>> tsp Salt
>>
>>>> ½ Red Chili Pepper
>>
>>>>
>>
>>>> Toasted White Sesame Seeds
>>
>>>
>>
>>> Boy, those guys always cook such small portions. They'll get one
>>> chicken
>>
>>> thigh and serve a family with it.
>>
>>>
>>
>>> https://www.youtube.com/watch?v=A3fPVNGfzLs
>>
>>
>>
>> From what I gather protein is pricey over there.
>>
>>
>>
>> It certainly looks like just enough for the chef and her narrator.
>>
>>
>>
>> I like her channel, the lessons are well-filmed, the narration is
>>
>> amusing, and the ingredients list is complete.
>>
>>
>>
>> Plus she always bows before the lesson - a mannerly treat.
>
> I sometimes bow for a client - especially if they're FOB Japanese.
> Last time I presented a client with an appointment card Japanese
> style - two hands holding corners of card and bowing. Unfortunately,
> the print on the card was oriented towards me. Wrong way! Very bad
> loss of face. I had to commit hari-kiri.
It would be bad, if he handed me a business card, I do not have a meishi
case. I could put the card inside my bra, next to my heart and hope for
the best. ;-)
Becca