December 6th, 2006
Guessing Game
Over at FoodCandy. Play and have some fun! (Registration is necessary to comment.)
Over at FoodCandy. Play and have some fun! (Registration is necessary to comment.)
A reader asks: “Nori isn’t readily available where I am. Any suggestions for a substitute?”
The only other seaweed that I know can substitute for nori is “ulva” aka sea lettuce but I’ve never seen it here so I can’t vouch for it. There’s some info here if you’re interested.
There is also something […]
Asian Food Information Centre (AFIC) just sent this press release for the latest issue of Food Facts Asia:
In the most recent issue of Food Facts Asia from the Asian Food Information Centre, tips for safe eating of poultry and poultry products during the current worldwide bird flu pandemic are highlighted. The outbreak of avian influenza […]
Not a cookbook, but there’s an excellent book that I’ve been forgetting to recommend to anyone interested in learning more about Asian foodways. It’s Asian Food: The Global and the Local (Consumasian Book Series).
Exchange student Sujitra Ueawongchoetchu shares three recipes from her native Thailand, including her Grandma’s Tom Yam Kung. Just the thing on a rainy day such as this.
Who’s in the mood for some cilantro? Jill Wendholdt Silva offers up a recipe for Cilantro Chicken. You may not believe this, but I hated cilantro […]
Two weeks ago, we played a little guessing game.
Here they are in all their roasted and nutty glory. My kids love this as a snack. Because it’s good for them, I let them have all they want. The only thing is even after handfuls of this stuff, they’re still asking for more. […]
And here it is, katsuo-bushi, the indispensable ingredient that gives life to Japanese dishes seasoned with or cooked in dashi.
Katsuo-bushi is made from the tuna-like skipjack (scientific name Katsuwonus pelamis), or bonito, a member of the mackerel family. The Japanese have been steaming/boiling and drying this fish since the fifteenth century and […]
Japanese dashi is one of the easiest things to learn to make, and one of the most important as well. Because it is the cornerstone of most Japanese soups and sauces, where it serves as both stock and seasoning, making a good pot of dashi is a must in every Japanese food enthusiast’s repertoire.
The […]
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