On 2015-08-30 11:44:27 +0000, cshenk said:

>> You lived there then? Or you live there now, and these are the dates
>> that precede that?
>
> I lived there 2001 to 2007.

Where did you live?

> Yup! I used to make dash from Bonito and Kombu but once I found the
> powdered version, I took to that as it's just as good and a lot less
> trouble.

A week ago, for the first time, I got what appears to be a really
high-quality powdered dashi which I'm looking forward to trying. I've
used a number of powdered dashi's before and found a number of them a
bit too salty--though generally within range. I use to regularly make
udon soups for lunch every week or two using this stuff, though I
haven't in a long time.

>>> Title: OKONOMIYAKI
>>> Categories: Japan, Seafood
>>> Yield: 4 Servings
>>
>> We make okonomiyaki at least once or twice a month. It's different
>> every time and is always the "best ever"!
>
> Yes! That recipe was only a base for the 'japanese pancake'. I add
> lots of other bits such as are handy at the time.

There's a reason that almost every culture has some kind of a
significant pancake!

After the no-holds-barred approach we've taken to okonomiyaki, we've
more or less taken the same approach with pizza; always looking for
something new (or convenient) to try. In fact it might be accurate to
say we're doing the same thing with most of our cooking now; eschewing
recipes or quick to modify them and tending to free-form it much more
often.