Search results

I was able to find the Just Bento Cookbook at the local library so I'm going to pick it up from reserve on the weekend to have a read through ^_^ Surprisingly the library has quite an abundance of bento related books so I'll be running them through my reading list very soon. Thanks to this...

Candy gore is the best kind of gore. Stabby cupcakes are up there with deliciously disturbing anatomical heart cakes/cupcakes (I have a thing about hearts clearly...).

AWWW! I love it ^_^ Now I know this time my mind isn't playing funny tricks on me!

:rofl: I did it again with beet rice! Though certainly not as bad. The color is beautiful, and now I really want some heart-shaped ravioli. And tortilla soup... Okay I'm just hungry in general and plenty looks good to me. The heart shapes help though :lol:

...I would have paid just to see a projectile pressure cooker chicken :rofl::lol:

Marinated a nice bundle of spare ribs overnight in tomato paste, soy sauce, garlic, ginger and char siu sauce. Served them with rice and steamed bok choy and snowpeas. The ginger came through beautifully!

*raises hand* Has a special separate set of kitchen scales for postage reasons :lol: They're useful, okay! And cheaper than buying a proper postage scales set. I guess when it comes to kitchen scales, some people will now see it as having your cooks, and then your 'cooks'...

My morbid side clearly got the better of me - I kept reading "Beet Heart 'Cookies'" as 'Beef Heart 'Cookies'" :rofl: Cookies and real body organs should never be mixed together... Love the martini cookies, a very cute play on words (and just a little bit 50s domestic cliche amusing).

...I kind of wish I could see that occur under a microscope now. That sounds rather neat.

Could be why a lot of cornstarch puddings seem to 'break' after they have cooled rather than keeping a consistent form :lol: that makes sense.

Maybe it's just me, I don't see a huge difference between drinking and eating it :lol: doesn't seem that terrible. If I can find the darn plant (we have so many succulents it's hard to point out which is the aloe and which is a plant that simply looks like it... not something you want to...

:lol: At least they'll be very cute condiment holders!

I agree with JMediger and Zhizara - cornstarch is a pretty good standard thickening agent. I have always used it in meals for my father (he's a diabetic on insulin). 14g (about a tablespoon) of cornstarch is typically the most you'd need to thicken sauces/gravies, and that has a total of...

:lol: Such distance! But if you're visiting anyway, it's at least a nice bonus to grab things on the way/way back. Depending on how you look at it, can be nicer than knowing in theory you're close... but the reality with traffic, gas, etc, it's just a total bust (just can't justify driving over...

Cooked hamburgers and fried eggs for the father creature since he hasn't had them in a long while. Made them fairly plain as he doesn't like anything fancy with them (meat, onions, breadcrumbs, eggs, oregano, Worcestershire sauce). Had a boiled eggwhite and vegetable wrap for myself. I swear it...

I haven't heard of cooking with aloe until now :lol:, only drinking aloe juice and the topical usages. There's definite nutritional value, so why not! Having a quick look at how aloe vera is used from a cooking perspective, it seems to be with beverages and in 'dessert' forms (cubes of the...

For me I'd have to take a good 40-minute drive to the nearest Asian grocery store (which is questionable for stock and price), so I do with what I can get from mass chain supermarkets. I'm yet to try efooddepot mainly due to postage cost considerations but they have a huge selection of items...

Shiitake mushrooms: Making the Western World double-take more than the creation of Spotted Dick :rofl:

I can handle nori when I'm in the mood for sushi maki and the like, but can't stand wakame (I always have my miso without wakame pieces). Unfortunately I don't live in the best area for Asian foodstores outside of Indian grocery stores, so Kombu and bonito flakes are out - I usually make my...

My sister used to collect seaweed from beaches as a kid to make 'soup'. She hadn't a clue about things like dashi or the use of wakame in miso soups and the like at that time :lol: so I guess weird works both ways? You could do the cute anime faces on the onigiri like Kathleen suggested,but...

:rofl: Anti-Valentines cookies. I can't help it, I do love a bit of cynicism with my cookies sometimes. Maybe that's just my sense of humor that enjoys edible backhandedness? It has given me a very wicked idea though.... :devil: Now those cake bonbons though are my kind of pink! SHOCKING...

PF - The onigiri looks so delicious! Are the second lot seasoned with sesame seeds? By the way, I'm holding you responsible for causing my Zojirushi obsession to flare up again (when denial fails, blame someone else? :whistling ^_^).

O.o that's a whoooole lotta chocolate infusion going on... And you say you don't have the patience or talent, Kathleen? I call shenanigoats on such a statement! It looks rather magnificent. Marvelous. And a whole lot of other good M-words.

:rofl: That's utterly brilliant. I think I'll need to use that quite regularly for one of my beloved and lazy brothers. Constantly asking me things and all I can reply with is "...you're talking to me online, why don't you just Googlize it?!" :lol: Either way, you're welcome ^_^

Kathleen, Onigiri are rice balls/triangles which are hand molded or done in plastic molds, usually with Umeboshi (pickled type of plum/apricot) in the middle, or whichever filling the person desires (chicken, tuna, vegetables, salmon, etc). Here - when all else fails, Wiki it :lol: