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  #91  
Old 01-12-2011, 07:53 PM
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Quote:
Originally Posted by Kishi View Post
White chocolate is good, too.
LIAR.

The white devil is naught but waxy FAIL.

Have you tried hummus?
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  #92  
Old 01-12-2011, 09:12 PM
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Quote:
Originally Posted by Kishi View Post
White chocolate is good, too.
Dude, that's the secret menu. At least put it in a spoiler tag!
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  #93  
Old 01-12-2011, 09:45 PM
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I'm...going to jail, now, aren't I?
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  #94  
Old 02-08-2011, 09:17 PM
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Oh god I had dinner at Uchiko in Austin six hours ago and I'm getting a little hungry, but I don't want to spoil the taste it left in my mouth. It is perfect. It's not even an aftertaste--this is a full-on taste six hours later!! There was yokai berry, bacon sen, truffled congee, madai and desert was carrot soup in a cream cheese cremeux egg nestled in a bed of shredded carrot cake.

(Pics tomorrow.)
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  #95  
Old 01-10-2015, 12:17 AM
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When Kishi told me that ChocoBall was an inspiration for the Final Fantasy Chocobo, I had to try some.

When I began to eat it though, I noticed that the lid of the box looked like the bird was about to feed you

and that began to have disasterous implications. . .

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  #96  
Old 01-31-2017, 08:07 PM
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Inspired by What Did You Eat Yesterday, I fried some tofu to have with miso for dinner tonight. It was... pretty bland, but edible for just winging it.

Tofu + [grease I had in the pan=olive oil, and a little chicken fat] + garlic slivers + mustard greens (since Kishi told me he didn't want any miso) + little bit of lemon juice
Miso + more mustard greens (this was the original plan for them)
Rice

I tried it both tofu in miso and tofu on rice, and while the miso was a liiiittle better, the tofu definitely didn't convey enough flavor to be had on plain rice.

Options I'm considering for the next attempt:
* flavor the rice, either with miso paste, or dashi or something. Maybe mirin?
* season the tofu with... something? And use more lemon + stew the greens longer since they were still pretty chewy.
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  #97  
Old 01-31-2017, 08:30 PM
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A bare minimum of salt should do the job.
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  #98  
Old 01-31-2017, 09:47 PM
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Miso has salt already, I figured? or on the tofu itself?
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  #99  
Old 02-01-2017, 12:16 AM
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Miso is pretty salty, yeah. I'm almost illiterate when it comes to cooking Japanese food, but I love tofu in spicy meat sauce, which is actually more of a Chinese dish.

Really though, it sounds like maybe you should have put soy sauce on your fried tofu and topped it with bonito flakes.
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  #100  
Old 02-01-2017, 08:49 AM
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I haven't cooked with tofu before, but I remember in the Good Eats episode Tofuworld (there's a cruddy bad aspect ratio version on YouTube), that Alton recommended pressing the tofu and then letting it soak up a flavorful liquid before cooking. You might want to try that.
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  #101  
Old 02-01-2017, 12:38 PM
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Yeah, I've definitely done tofu in various marinades before, so let it soak up a lot of flavor. It's been a while since I've done it though, so I don't remember what I've used off the top of my head.
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  #102  
Old 02-01-2017, 01:38 PM
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Quote:
Originally Posted by Bunk Moreland View Post
Really though, it sounds like maybe you should have put soy sauce on your fried tofu and topped it with bonito flakes.
This.

Or soy sauce + some shakes of furikake (which often has bonito flakes in it).
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  #103  
Old 02-08-2017, 12:55 PM
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Okay so hi, this seems like the appropriate place to ask this question.

I finally have a rice cooker, and want to make some onigiri. So I bought a couple of seasoning packets for onigiri the last time I was in a Japanese food market. But at what point do I add it? Before the rice is cooked? After? Inquiring minds want to know! Help.
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  #104  
Old 02-08-2017, 12:59 PM
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If you're talking about something like furikake seasoning, you mix that together with your cooked rice before you mold it into whatever shape.
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  #105  
Old 02-08-2017, 01:02 PM
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Yeah, it's not furikake, exactly, but very much like it. Thanks so much! :D
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  #106  
Old 02-08-2017, 04:16 PM
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Quote:
Originally Posted by rkdn42 View Post
I haven't cooked with tofu before, but I remember in the Good Eats episode Tofuworld (there's a cruddy bad aspect ratio version on YouTube), that Alton recommended pressing the tofu and then letting it soak up a flavorful liquid before cooking. You might want to try that.
Depends on the type of tofu, but generally yes. Unless you're using silken tofu, you should generally press your tofu before using it under almost all circumstances. Tofu is a vehicle for flavors, but you can't fill that vehicle if it's already full of water.
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  #107  
Old 02-08-2017, 11:18 PM
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i used to live near a vietnamese grocery which sells fresh tofu. not only does it taste better than anything else i've tried but it comes pressed...but now it's like a half-hour drive away from me so i can't get it often. there are situations where i'll go "fuck it" and just not care about pressing since i'm fundamentally a very lazy cook, but it really does make things better in general.

though in theory, i like silken better for a lot of the stuff i make anyway. (like miso/hot and sour type soups.) but it's been hard for me to find a package with quite the texture i want
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