Both the boyfriend and I am pretty interested in Japan. Music, manga and of course the deyummylicious cooking.
So, the other day we decided to create a nourishing, filling japanese specialty? Sushi? Pfft, sushi is so last year
Ramen in Japan doesn't always mean the instant packs. It began as a very nice soup, created from the meeting of the chinese and japanese kitchen. Served in huge bowls and very tasty on a cold rainy day
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Our shoyu ramen contained:
Ramen noodles, duh
Chicken and soy broth
Nori You should not use the sushi kind. We did and it tasted funky
It was very good, even if we had to improvise a bit with the bowls.
However, I must admit that we failed with the meat despite following the instructions (which we had, admittedly, just googled) While good, the meat didn't taste at all what I've eaten in restaurants, so I wonder if anyone has any idea what kind it is? We basically took the bacony bits and hoped for the best but that was far to hard.
One unrelated question - Are you familiar with the flat, frying pan baked indian breads? We've tried to make chapti (no yeast, they become very hard) and what the recipe called naan (tasted more or less like regular white bread, was oven baked) and we can't hit the right thing. It's a delicious bread, so if you have the name and even better know how to make them, please share!
Lunch today is quite tasty -- a generous helping of baked ham in a sandwich with granny smith apple slices and brie with a honey mustard sauce on a fresh-baked roll, a side order of pickled beets in rosemary oil, and a pair of pancetta-stuffed arancini. For dessert, some Chevre Noir -- a Canadian goat-cheese cheddar.
(xposted to my personal lj)
EDIT: Goddamn, but that cheese is good. It's really rich, and really flavourful. Almost makes me forget that I'm lactose intolerant. Well, until I'm forcibly reminded of that fact in about half-an-hour.
Apologies for the somewhat off-topic post, but I'm looking for a spot of advice, and this seemed like a decent place in which to solicit opinions (xposted to my personal LJ):
I'm putting together a theoretical menu for an autumn-themed five-course meal. Why? Because these are the sort of thoughts that occupy my spare time. I make up imaginary menus for meals I'll probably never have the opportunity to cook.
For a little extra challenge, I decided to go pescetarian. Autumn theme with meat is easy. Autumn theme without pork or game is more difficult. So far I've got appetizer, soup and dessert nailed down, but I'm coming up blank on main course and salad. Can anyone suggest something?
Here's what I got so far:
Appetizer: Boiled egg cooked in a port-wine and five spice reduction with pan- (or deep-)fried taro root cakes. This sounds simple, and it is, but the egg really takes on a rich and complex flavour from the reduction, and the nuttiness of the taro root is a good complement to the slight sweetness that the port and licorice provide. I'm not sure about presentation -- whole egg surrounded by two crescent-shaped taro cakes? Egg slices? -- but I like the flavour combination.
Soup: Tangy chilled butternut-squash soup. A simple squash puree cooked with curry spices, then chilled. It's a basic autumn favorite with a South Asian twist. What I'm going for is the transition from an aggressively asian appetizer into a more western main course, and a distinctively western dessert.
Salad: TBD. Something with pine nuts and cranberries, maybe, for that autumn harvest note? I don't know. The salad course is usually an afterthought for me. I put in it what I think the meal needs to round it out.
Main course: TBD. See, the problem is that when I think autumn, I don't think fish. I think pork tenderloin cooked with apples and cloves. I think a hearty venison-and-root-vegetable stew. I think pumpkin and almond and smoked bacon and mushroom. Maybe I could do a nice thick bouillabaisse? Help me out here. I mean, I guess it doesn't have to be fish -- it could be straight-up vegetarian -- but if we can throw some animal protein in there, I'd like it. Ideally it would bridge the tanginess and more eastern flavours of the appetizer and soup courses with the simplicity of the dessert, below.
Dessert: Pears poached in a port-wine, clove and rosemary syrup, maybe with some creme anglais or, more simply, vanilla-flavored whipped cream or ice cream. If I were extra ambitious I could throw some rose syrup into the cream, for a little extra sweet.
My sister was telling me today about a very unusual thing she ate the other day. It was billing itself as a vegetarian souvlaki and contained the following:
- a fried egg
- garlic sauce
Sadly, none of this was discovered until after she bit into it.
Yesterday's lunch consisted of fresh orange juice, a panini with roasted field mushrooms, ricotta, thyme and rocket, a chocolate fudge brownie with ice cream and a cup of tea.
I would have stayed in the cafe and continued to stuff my face for some while, had I not needed to go to class. Damn you, university! You win again!
O ich_ess_blumen community! I need your opinion.
Black pepper and majoram... TOGETHER?
- Delicious! I heartily recommend it!
Things that make a horrible day better:
- chai latte (YES I KNOW; SO PRETENTIOUS ETC. BUT THEY ARE DELICIOUS!)
- chocolate mousse in a little cup
Oh my god...being on a diet sucks so hard, especially when you're constantly being tempted by such delicious things as brie cheese for 60% off. Damn my love of food! Damn it to hell!!!
dienacht kicked my ass overhere, so now you will get the slightly slimmed version of My International Food Experiences that I've posted to my personal lj yesterday. And the day before
Let's start with the place I was born, shall we?
( SwedenCollapse )
( ColombiaCollapse )
( GermanyCollapse )
How I love you! Even when your berry flambe ends up looking kind of like blood in photos!