My first attempt at velveted, coated chilli chicken with satay sauce. Needed two sittings to polish off. Also, beer.
Next time I will actually use rice wine and buy more corn starch instead of using flour. Woops!
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Do they have mochi ice cream from Bubbies in your area? I think Bubbies (local ice cream place) invented them, though Iām not 100% sure - they definitely do it really really well, though. Including chocolate-dipped mochi ice cream, for really over-the-top.
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Actually looking into it Mikawaya was the originator. Iāve seen different brands in Japanese food stores, and never looked into who started the whole mochi wrapped ice cream thing. No Bubbies around here though.
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I want
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Anyone ever made a fermented, sourdough cake?
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dunno if this belongs in here butā¦
#want
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A cooking challenge my daughter and I want to explore:
http://justhungry.com/homemade-mochi-pounded-rice-modern-way
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what should i cook next, that could photograph well?
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An omelet series would be nice! (Why yes, the egg supply is way ahead of egg consumption at the RatHouse at the moment, why do you ask?)
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Mung beans need to be in everything.
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Iām really thinking about that. Omlettes frighten me because of the American versions Iāve had so many times. You know, fluffy cardboard you have to smear with hot sauce to make palatable?
Which is funny cause quiche doesnāt frighten me at all.
The thing about an omlette is it needs to be subtle, but not bland. And creamy, but not a sauce.
You have my gears going. Tarragon (of course), a touch of lemon zest, plain salt, a touch of pimenton, half and half, and wait for itā¦ Extra egg yolks.
And butter of course. This is totally off the top of my head, I should consult Julia.
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Those look amazing! Also that reminded me that we are making cinnamon rolls tomorrow night [after the Portland Bernie Sanders rally 
] Iāll send in some pics of those on Saturday.
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Today I learnt that in the USA, the cross is made with icing, instead of flour paste.
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Iām going to make these tomorrow evening. Weāve got to bring something for an early Easter breakfast, which is annoyingly on the same day that the clocks go forward.
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I walked to the closest grocery store (Safeway) during our blizzard the other day, and was pondering different ideas for lunch. In the bakery they had what purported to be garlic naan. It looked inferior to the real thing as it didnāt appear to have been cooked in anything resembling a tandoor. Next thought: quick crust for flatbread pizza.
I loaded it up with pesto, tomatoes, fresh mozzarella, and threw it in the oven at 400Āŗ for 15 minutes. All in all, it came out surprisingly good.
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Naan works well for quick āhomemadeā pizzas. Even better is a truly thin flour tortilla. Bake it a bit first so it doesnāt get soggy, then add not-too-much sauce and cheese and bake again.
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Beautiful!!!
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