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Suspect Bucket posted:Whats a good entry level sake for cooking and occasional sipping? I don't have a brand for you, but it might be worth mentioning that sake doesn't keep well once opened (like two or three days in the fridge) I'm not very strict on that with the cooking part (as in, I don't really care and might keep it for a month), but you might want to do the occasional sipping every time you open a bottle.
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Jan 25, 2015 21:15
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| # ¿ Apr 27, 2024 06:22 |
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well, infections through eggs is not very likely anymore (we eat raw eggs, in mayo and half cooked eggs all the time) and chicken seems to have way less chance of being salmonella infected as well due to more proper hygienic measures in the slaughtering process. Still, I do not desire eating raw chicken, it might indeed be the whole thing being thaught it should be well baked, I dunno. If it tastes like tuna, I'd rather eat tuna. fun to learn about chicken sashimi being served in a restaurant though!
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Feb 25, 2015 15:49
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Mr. Wiggles posted:Uh, chicken in a modern American industrial plant isn't exactly hygienic. yeah, Dutch here, and it isn't exactly hygienic either, just more hygienic than it used to be, still wouldn't feed it raw to my grandmother or my child if I had any of those, btw
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Feb 25, 2015 17:19
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EVG posted:Looking at recipes for tonkatsu and seeing that it's generally served with shredded cabbage. All the pictures seem to show a green cabbage, but I have half a red one in my fridge. I very seldom eat cabbage and am not sure of it's purpose with this dish, so checking to see if red would be a fair substitution. yes, it's just cabbage...not that you cannot dress it with something, but that's not the common thing to do example: http://japanese-kitchen.net/sliced-cabbage-for-katsu/ they mention the use of a mandolin, and yes, do so if you have one (and if you don't have one, it would be a great opportunity to buy one, as they are awesome for more than shredding cabbage) Just use the red cabbage if you don't have another use for it, as it might not be a perfect, but it is a fair substitution....thin slicing will be even more important though. (As a non-japanese person, I would use my red cabbage to create a light coleslaw with apple and stuff to go with my tonkatsu)
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Aug 18, 2015 17:32
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i don't think marinating chicken longer will do a lot, but -salt and pepper your chicken before the "breading" part, -put spices in the breading as per your recipe, -salt and pepper afterwards.
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Aug 19, 2015 17:34
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Pollyanna posted:I want to show off, so this is what a typical lunch looks like: that's it, I need to get up earlier and make stuff like that! Apart from the fact that I want to show of as well, there's the fact that I'm hungry and all great ideas here, I'm going to try and get my lunches beyond the regular cheese sandwiches...
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Mar 14, 2016 21:18
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Pollyanna posted:Gonna start bringing a bento to work again, but I never actually developed a good repertoire of dishes to include. I’m used to making big dishes that I can do in advance like stews, curries, pulled pork, etc., but in my experience that doesn’t work too well with a typical 2-tier box. I don’t wanna stick to strictly Japanese dishes either, just anything that tastes good cold/room temp and I can make batches of. I usually take a tiny bento-ish box to work (and two cheese sandwiched), and fill the box with a sliced apple (I slice it before work and it's still fine when it's time for lunch), some cherry tomatoes, some almonds and a medjool date. Instead of rice, you could use couscous with chickpeas (make a salad out of those, with orange zest, scallions, raisins, sweet pepper, onions, whatever you like :-) )
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May 22, 2018 15:12
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Pollyanna posted:Potstickers and chicken thighs work, but my experience with sloppy stuff like chili and pasta sauce in bento is that it doesn’t...make a whole lot of sense? I’d expect that to be in jars or thermoses instead of a bento, which I associate more with drier foods. Ah...I do bring sandwiches in a plastic baggie...but for the snacks I use this tiny box: https://www.bol.com/nl/p/sistema-to-go-snack-0-4-l-blauw/9200000038617159/
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May 24, 2018 08:47
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FordCQC posted:but they need to be relatively quick and easy. Japanese curry with rice!...not spicy at all and quick to make if you use curry blocks like a lot of Japanese home cooks do
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Jun 8, 2018 07:55
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| # ¿ Apr 27, 2024 06:22 |
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Grand Fromage posted:Gimbap is good stuff. I've never seen the rice glazed with sesame oil in Korea though, I'm having trouble picturing how that's done. After the roll is complete the oil's brushed on top and often some sesame seeds are adhered to it with said oil. Actually, after reading more about gimbap as I recently started to make it, I also read about seasoning the rice with sesame oil and salt, in addition to brushing the outside of the roll with sesame oil and a sprinkle of sesame seeds. For example: https://www.koreanbapsang.com/gimbapkimbap-korean-dried-seaweed-rolls/#wprm-recipe-container-6729 So I tried it and can definitely recommend it!
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Jun 13, 2019 21:30
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