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My Lovely Horse posted:I bought some plain old nori today and the bag has the most Wait, do you mean nori in the sheets that one uses for sushi? Why do you have to boil them?
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Dec 14, 2017 13:52
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importer's label I have ever seen, suggesting that due to the high iodine content, if you ate more than one gram a day you might as well be sipping straight adrenochrome, and even for that one gram recommending that you boil it for an hour, changing the water twice in that time.
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Yes and that's what I'd like to know. It's the most insanely out of touch with reality set of preparation instructions I've ever seen.
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Dec 14, 2017 14:46
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Did it maybe confuse nori with konbu?
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Dec 14, 2017 22:28
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Pollyanna posted:Did it maybe confuse nori with konbu? Dried seaweed of all kinds is pretty light. According to this, https://examine.com/nutrition/how-can-i-safely-consume-seaweed/ , you need to eat 10-20 grams of Kombu (the most iodine rich) to see any danger. I think that warning might be more for people with iodine sensitivites.
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Dec 17, 2017 00:48
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For science, I tried to follow the instructions to the letter, and was going to take pictures to document the process, but it pretty much went like I expected, only much quicker. Didn't even get to bring it to a boil before it started disintegrating and the cleanup of all those little wet flakes of seaweed stuck to my strainer was exactly as much of a pain in the rear end as I thought. If you boil dried seaweed, at best you get tea; if you strain it afterwards you won't even have that to show for; and if you're iodine sensitive you can't have dried seaweed and that's your lot.
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Dec 17, 2017 12:49
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My Lovely Horse posted:For science, I tried to follow the instructions to the letter, and was going to take pictures to document the process, but it pretty much went like I expected, only much quicker. Didn't even get to bring it to a boil before it started disintegrating and the cleanup of all those little wet flakes of seaweed stuck to my strainer was exactly as much of a pain in the rear end as I thought. I think I might know what went wrong but any chance you could post photos of the package?
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Dec 17, 2017 17:25
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Holy poo poo! First Japanese curry ever. Carrots, onions, potatoes, edamame... S&B Golden... A dash of the no beef beef base from better than bouillon. Hershey’s bar, garlic, fresh ginger, healthy pinch of sharp cheddar, one splash of Worcestershire. Finish with a dash of soy and a healthy squirt of sriracha for heat. I’m In loving Heaven!
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Dec 19, 2017 03:09
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Sounds like you're doing it right.
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Dec 19, 2017 03:17
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Stringent posted:Sounds like you're doing it right. Man, I had leftovers of it today. God drat it's so good! And this is coming from someone who has never really had an opinion one way or another about curries in general. It's my new favorite.
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Dec 19, 2017 21:37
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Hershey bar? Cheddar cheese?
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Dec 20, 2017 00:27
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Flash Gordon Ramsay posted:Hershey bar? Cheddar cheese? tex mex mole by way of japan
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Dec 20, 2017 01:30
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Flash Gordon Ramsay posted:Hershey bar? Cheddar cheese? It sounded weird to me, too... but I tried the S&B prior to adding just to get an idea of it without and it felt... more 1 dimensional and a little “flat.” It really made it sing! [Edit] The chocolate doesn’t make it chocolatey, it just gives it a low-end rounded out sweetness. And apparently they (Japanese) often will put grated cheese on top at serving, (so I read, anyway...) so mixing it in isn’t that odd. That just gives it a nice salty zing. Feenix fucked around with this message at 04:06 on Dec 20, 2017 |
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Dec 20, 2017 03:56
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This is one of the better curry places in Tokyo: https://en.japantravel.com/tokyo/moyan-curry/22965 They've got a bit on what goes into their base: quote:Their curry base uses a combination of vegetables and fruit, such as onions, carrots, celery, apples, bananas, tomatoes, garlic and mangoes along with extra virgin olive oil, as well as a unique combination of 25 spices paying homage to Moyan's Japanese, Chinese, Indian, Nepalese and even Italian influences.
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Dec 20, 2017 04:00
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Does anyone have a good technique for making the omelet part of omurice? I have a decent recipe for the rice itself now, but the egg kind of eludes me. I've tried continuously pushing my spatula through it like Cooking with Dog recommends, but it never quite comes out right.
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Dec 20, 2017 04:14
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Which part is eluding you exactly? What's not coming out right?
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Dec 20, 2017 04:27
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Stringent posted:Which part is eluding you exactly? What's not coming out right? Basically, the 'covers the entire portion of rice' part. I can't get it flat, I get a rounded tucked-together shape or the eggs split into pieces rather than remaining as one big omelet.
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Dec 20, 2017 04:58
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Following this recipe? https://www.youtube.com/watch?v=bcJlmhoYNfI The main thing that comes to mind is to ask if you're using a teflon pan. This is one of the things where you almost need a teflon pan to do it right. Can do it in cast iron, but it's considerably trickier. Other than that, vOv
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Dec 20, 2017 06:57
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Stringent posted:Following this recipe? That's exactly the recipe, and I'm using a Teflon pan. I wonder if the shape of the pan has anything to do with it, since mine is shaped a bit more like a wok...
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Dec 20, 2017 15:03
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I just do an easy french omlette, set it on top of the rice mix i form in a small bowl. You cut it gently down the middle and it should open up inside out, so the runny center is on the top. Give it some demiglace, and you're golden. Cooking with dog version seems more complicated than it has to be, and kinda dry. Work on making good omelets, and just put one on top. Like this: https://youtu.be/s10etP1p2bU
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Dec 21, 2017 08:26
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Thought for sure the link would be to this.
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Dec 21, 2017 08:42
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Tampopo knows what's up.
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Dec 21, 2017 08:58
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I saw fresh shiso today and was so excited that I immediately bought a bunch. Now I'm remembering that only I like it and my husband won't eat it, and it's a big bunch that I can't finish before it gets icky. Any suggestions (preferably not as an accompaniment to rice)?
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Dec 27, 2017 20:34
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Fleta Mcgurn posted:I saw fresh shiso today and was so excited that I immediately bought a bunch. Now I'm remembering that only I like it and my husband won't eat it, and it's a big bunch that I can't finish before it gets icky. Any suggestions (preferably not as an accompaniment to rice)? Shiso pesto is really tasty.
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Dec 27, 2017 21:07
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hallo spacedog posted:Shiso pesto is really tasty. Oooh, good idea. With pine nuts, or do you suggest something else? E: I guess I could also put some in a small batch of kimchi.
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Dec 27, 2017 21:24
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Shiso as a compound butter is dope
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Dec 27, 2017 21:28
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Fleta Mcgurn posted:Oooh, good idea. With pine nuts, or do you suggest something else? Pine nuts work well as do walnuts.
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Dec 28, 2017 02:18
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Deez nuts.
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Dec 28, 2017 02:33
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Compound butter is good. I like shiso and katsuobushi compound butter for red meat. Whatever you have left, you can flavor some oil with. You can kinda stuff them like dolmas. It goes well ripped up in tons of japanese food like namatamago kake gohan. It's also part of one of the "easiest" ways to eat natto. Put natto on rice, pick up rice and natto with the shiso leaf and down the hatch.
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Dec 28, 2017 08:18
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First try at aji tamago, overcooked it a bit.
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Dec 28, 2017 11:15
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Babylon Astronaut posted:Compound butter is good. I like shiso and katsuobushi compound butter for red meat. Whatever you have left, you can flavor some oil with. You can kinda stuff them like dolmas. It goes well ripped up in tons of japanese food like namatamago kake gohan. It's also part of one of the "easiest" ways to eat natto. Put natto on rice, pick up rice and natto with the shiso leaf and down the hatch. I cannot find natto around these parts. :smith; Well, I probably could find it at the Japanese food store, but prices are kind of insane. Has anyone here made their own natto? How bad did it stink things up? Shiso dolmadakia is an incredibly amazing idea, thank you.
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Dec 28, 2017 21:00
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I've made natto several times using a dehydrator. The kitchen just smelled like cooked soy beans to me. I don't think natto smells bad, so it's possible the kitchen stunk, but then again, no one complained.  If you're worried about the smell, maybe try putting it in an enclosed container while it's fermenting.
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Dec 29, 2017 08:36
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Can I just make oyakodon in bulk up to but not including the part where you pour the egg on top, the fridge/freeze and take out individual portions to reheat and then finish up? e: While I'm at it, does anyone have a bangin curry recipe for curry like the stuff at restaurants like cocoichi or curry wa nomimono? The really dark stuff with no vegetables or meat in it that you can use as a base for putting stuff in. AnonSpore fucked around with this message at 08:34 on Dec 30, 2017 |
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Dec 30, 2017 00:18
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gamingCaffeinator posted:That's exactly the recipe, and I'm using a Teflon pan. I wonder if the shape of the pan has anything to do with it, since mine is shaped a bit more like a wok... https://www.youtube.com/watch?v=eeeTvatu6fk AnonSpore posted:Can I just make oyakodon in bulk up to but not including the part where you pour the egg on top, the fridge/freeze and take out individual portions to reheat and then finish up? that's... basically just thin chicken soup at that point so I don't see why you couldn't. The "really dark" curry is still gonna have vegetables/meat in it to start with. You just strain it out. But this https://en.rocketnews24.com/2013/04/26/take-it-from-a-native-recipe-for-delicious-japanese-curry-as-found-at-coco-ichiban/ is about the closest I've come to that color. In all honesty I just usually lazily use golden curry blocks and say gently caress it.
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Dec 30, 2017 12:14
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I made the roast beef recipe from Cooking With Dog, except with beef broth instead of dashi stock (and my usual substitution of dry vermouth instead of cooking wine). https://www.youtube.com/watch?v=9wLrpOhqbJc Rareness aside, it came out really well. I'll need a meat scale to ensure my cut is the proper size next time.
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Dec 31, 2017 00:32
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get that OUT of my face posted:I made the roast beef recipe from Cooking With Dog, except with beef broth instead of dashi stock (and my usual substitution of dry vermouth instead of cooking wine). Do you check for doneness by stabbing it with a metal poker and sensing the temp with your lips?
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Jan 2, 2018 04:52
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Phil Moscowitz posted:Do you check for doneness by stabbing it with a metal poker and sensing the temp with your lips?
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Jan 2, 2018 05:48
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Fluffy Bunnies posted:The "really dark" curry is still gonna have vegetables/meat in it to start with. You just strain it out. But this https://en.rocketnews24.com/2013/04/26/take-it-from-a-native-recipe-for-delicious-japanese-curry-as-found-at-coco-ichiban/ is about the closest I've come to that color. In all honesty I just usually lazily use golden curry blocks and say gently caress it. This turned out great except it changed color once I put it in the fridge. Still tastes fine but I can't figure out why that happened.
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Jan 17, 2018 20:26
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I tried to make a cold soba inspired noodle dish the other night and it went very poorly. I boiled a pack of ramen noodles and drained them then put them in the fridge and then put homemade teriyaki sauce over them and let them sit for an hour in fridge. First of all I made my sauce way too sweet and cutting it with lime didn’t help for poo poo. Second the flavor was just so overwhelming and dominant. I want to try to improve on it but idk what to do.
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Jan 18, 2018 00:16
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Arrgytehpirate posted:I tried to make a cold soba inspired noodle dish the other night and it went very poorly. If you're looking to make the more traditional broth/dipping sauce that goes with soba, you wanna look at making mentsuyu.
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Jan 18, 2018 00:59
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I did the most marginal of Google searches and apparently chocolate and cheese in curry might actually be a thing: https://macaro-ni.jp/41255 https://detail.chiebukuro.yahoo.co.jp/qa/question_detail/q14179687204?__ysp=44Kr44Os44O8IOODgeODvOOCug%3D%3D It's not unheard of, as far as I can tell. Chocolate is already used in things like beef stews, so that makes sense...still don't know what's up with the cheese though.
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Jan 18, 2018 03:59
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