A bit of Japanese
On 8/31/2015 1:37 AM, gtr wrote:
> 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.
>
Mmmm hmmm...
Ayup...
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