Recent content by spork

Had been thinking about you; my recollection is that you are a healthcare pro and might need my occasional toast (burnt crust scraped off). I make & label food for office sharing. So, I often steal plastic pockets of fast-food utensils (including little salt/pep packets) to stock the...

label stickers. to warn poachers & bears. Hi, PeeFee, I am so happy to see you again, sorry for my prolonged absence at DC.

Just for social show/threat. I don't bake in the office, other than the coffeecup-microwave-cakemix that I learned from DC, followed by a Keurig. Cup-noodles, anyone?

My dough roller. It's multi-purpose, today to squeeze out a cluster of snow crab legs, tomorrow to smack unconscious an annoying officemate.

JJ, can't think of a dish where it is the main ingredient... but it's a ubiq side, expected to top every bowl of noodles & soup. Surimi is a kamaboko; kani is crab, so Japan calls it "kaniboko." Easy to make. Mix fish flesh thoroughly with egg, fill a mold, steam. Recent years, kaniboko has...

"Mother & Child Reunion." List & explain them. Maybe my fave head-scratcher is Chinese stir-fry of "ants-climb-a-tree -- glass noodle, ground beef, maybe scallion & black sesame seeds." I have no sane explanation for the name of this dish.

Kayelle, you blend the pineapple to a pulp?! I recently returned to DC for ideas with pineapple... (I think I left after posting a new year resolution to learn how to bake, embarrassed to log back in because I'm still pathetic) It looks like an easy recipe, even for an oven in permanent...

cjmmytunes, always uplifted by recounts of the silver lining behind dark clouds. Take care & keep looking for your mother's memory pockets. That Parts Unknown was a fun episode (I also enjoyed President Obama roughing it with Bear). Felt sorry for the secret service agent who first had to...

I've been awol for quite a while here at DC, but had to look up my old password and return to read everyone's tribute to Bourdain. Truly entertaining, when these days nothing on tv is. Food is more than cooking & eating; it's a communion. With family, old friends, and strangers who are to...

I also don't like sweet mashed red bean paste. Gritty. Too sweet. Even chilled with mochi rice balls doesn't help me. I also don't like them "barbequed." Beans should be savory and spiced. I do love Japanese pan.

hiya, roadfix! I'm partial to the caped crusader of that era, An-Pan-Man! (a fluffy bread filled with sweet bean paste)

Nomnom pics, JJ!! Japanese bakery is, generally more airy, less sugar. Less guilt to eat more.

A Korean-centric market (like Asiana, here in Arizona) will sell scores of different kimchee powders and dressings. It beats burying a clay pot of fermenting veggies & chiles in the ground for a year and a half. My favorite brand is Momoya, a thick dressing made in Japan, in long-lasting 7oz...

I have dubs on the makizushi with soft-shelled crab. :boxing:

Colorful spread, SnP. Looks like the saba, pickled mackerel, is box-pressed sushi layered with maybe nori seaweed. Yum, love it! All I need now is good shoyu & a big dollop of wasabi.