#cook:卵

[vegehana-sub]

✿ 杏仁クッキー ✍️ 杏仁豆腐の素70g,小麦粉70g,アーモンドパウダー25g,アーモンドエッセンス 砂糖15g,スキムミルク大2,ザクロジュース,卵→フライパンで弱火で焼く

[takaki2]

[jinsei-pika-pika]

[yamacyan]

今日のお昼ご飯は〜

賞味期限切れになりそうなネギと卵を使いたかったので、ネギをのせたオムライスを作りました！

なんか美味くできましたｗ

美味しかった〜

ごちそうさまでした😋️

[dietcooking]

2024/03/10　朝昼兼用

玄米ごはん（ねり梅）　あまり野菜の具沢山味噌汁（白菜　たまねぎ　しめじ　もやし）　ほうれん草の胡麻和え　納豆＋ねぎ　塩めかぶ　大根側の甘酢炒め　ちりめんじゃことねぎの卵焼き

冷蔵庫整理。作り置きとか使い切りとかそういう。味噌汁に5種の具をいれることにこだわってたんだけど、冷凍庫から油揚げ取り出すのを忘れてしまいました。ま、そういうときもあるよね！

玄米ごはん炊いてだしとっておきましょう。やれることはやっておく。やれなきゃまぁ死ぬわけじゃないけども。

[tamagos-dnrn]

Sorry it took so long!💦

This is the requested '卵とじ parody illustration'!

When I drew this for kokobolt, I wondered which of us should make the bento, but I wanted Yuma to do the cooking, so this is what I came up with!😉💕

This one is still in progress, so I'll upload more when I've drawn more: ✨️

Enjoy 👋

[easy-japan]

Learn Japanese with Easy Story!

ゆで卵の作り方を学ぼう！ Yude tamago no tsukurikata o manabou! Let's learn how to make a boiled egg!

とても簡単だよ。 Totemo kantan da yo. It's very easy to do.

まず、卵を一つ選んでね。 Mazu, tamago o hitotsu erande ne. First, pick an egg.

卵が割れていないか確かめてね。 Tamago ga wareteinai ka tashikamete ne. Make sure the egg is not broken.

次に、卵をお湯の中に入れてね。 Tsugi ni, tamago o oyu no naka ni irete ne. Next, put the egg in a pot of boiling water.

約10分間、ゆでてね。 Yaku 10-punkan, yudete ne. Let it cook for about 10 minutes.

そのあと、卵を気をつけて取り出してね。 Sono ato, tamago o ki o tsukete toridashite ne. After that, take the egg out carefully.

殻をむいたら、ゆで卵ができあがり！ Kara o muitara, yude tamago ga dekiagari! Peel off the shell, and your boiled egg is ready! Learn with CrunchyNihongo.com -> https://bit.ly/2Zk4l4K

まなぼう (manabou) – let's learn えらんで (erande) – choose (te-form of えらぶ) われていないか (wareteinai ka) – is not broken (negative form of われる / wareru) たしかめて (tashikamete) – check (te-form of たしかめる / tashikameru) いれて (irete) – put (te-form of いれる / ireru) ゆでて (yudete) – boil (te-form of ゆでる / yuderu) きおつけて (ki o tsukete) – carefully (te-form of きをつける / ki o tsukeru) とりだして (toridashite) – take out (te-form of とりだす / toridasu) むいたら (muitara) – after peeling (tara-form of むく / muku) Learn with CrunchyNihongo.com -> https://bit.ly/2Zk4l4K

ゆで たまご (yude tamago) – boiled egg つくりかた (tsukurikata) – how to make / method かんたん (kantan) – easy たまご (tamago) – egg ひとつ (hitotsu) – one (used for counting things) おゆ (oyu) – hot water なか (naka) – inside やく (yaku) – about (used when talking about time) ぷんかん (punkan) – minutes から (kara) – shell できあがり (dekiagari) – finished, ready (from できあがる / dekiagaru)

Learn with CrunchyNihongo.com -> https://bit.ly/2Zk4l4K

[quitealotofsodapop]

Now that I think of it, Sun Wukong is described as being fully grown from the moment he hatched. Yet it's obvious that even if he was physically grown, mentally he had to have been a child. The descriptions the book would use when anyone spoke to him for the first several chapters sound an awful lot like how someone older would talk to a child, with the exception of those who may not have realized Wukong was mentally a kid and only saw an extremely rude and aggressive monkey (i.e. the dragons, Celestial Court, and a good chunk of the demon kings)

Yep, taken from the translation on @journeytothewestresearch;

"One day, it split open, giving birth to a stone egg [shi luan, 石卵] about the size of a playing ball [yuan qiu, 圓毬]. Exposed to the wind, it was transformed into a stone monkey endowed with fully developed features and limbs"

Wukong was born fully formed. Whether it means he just was a kid with all his fingers and toes, or was an entire adult is sorta vague. Either way, mentally he was a newborn.

I love one audio post someone did of Wukong when he was Subodhi's student, sounding like a little boy via the De Toro's Pinocchio. Wukong is in his own way, a stone Pinocchio (I guess Calcolocchio) made by Nuwa and/or Hou Tu. Created and given life in the form of child.

The adult monkeys of the island were probably very confused why this near-adult monkey was acting like a cub, but the infants seemed to like him atleast. Macaque was likely the same, appearing as a child to Chang'e when he hatched.

The ages of the hatched monkeys could be jotted down to *how long* they had been cooking without contact. Maybe a regular Stone Monkey egg would have hatched forth an infant if there was something that "woke" it, but since both eggs were in isolated areas (the top of a mountain/a lunar desert) they only opened when the space became too small.

Almost like how Kiwi birds are born almost the size of their parents - the egg so gotdang big.

This could also explain the camaraderie shared between Nezha and Sun Wukong. Nezha was born already three years old (same time it took for his mother to birth him), but has been stuck as a twelve year old for centuries no matter his age. Wukong being someone who looks adult but technically is still a child makes him and Nezha foils to one another.

Sadly this also suggests him and Macaque were the mental equivalent of teenagers when the siege upon Heaven began.

[aoki-illustrator]

イラストエッセイ 『やっぱりコレが一番好き 2』

料理はシンプルにつくる 私の日々、てきとーごはん。 ポイントは卵にたっぷり牛乳を入れる事

Illustrated essay "After all, this is my favorite 2" I cook simple meals. My daily meals are just what I like. The key is to add lots of milk to the eggs.

[falseandrealultravival]

UDO sushi (prose, cooking)

I made nigiri sushi using "udo", which is in season in early spring.

I cut off the nodes and cut the udo to the same length as much as possible, then put it in a mixture of water, glucose, citric acid, miso, Japanese pepper, herbes de Provence, and tarragon, and boil it in a pot for about an hour until it is flavored and soft, then cool it and rinse it lightly under running water, and the topping is complete.

Continued

The filling is plain, so I'll roll it to make it more colorful. I'll use a thin egg and boiled Japanese parsley. I'll use the same ratio of egg to Japanese parsley = 1:1:1.

Continued

My brother and I made sushi together. The appearance and taste were just as we had planned. As a result, the only animal product used is eggs, making it a vegetarian dish.

独活の握り寿司(prose,cooking)

春先が旬の「ウド」を握り寿司にした。 節を切り、なるべく同じ長さにきりそろえた独活を、ブドウ糖、クエン酸、水、味噌、山椒、エルブドプロヴァンス、タラゴンを混ぜた液に入れ、鍋で約1時間、味が沁み、やわらかくなるまで煮て、冷やして軽く流水で流し、ネタの完成。　続く

ネタが地味なので、ロールして色を綺麗にする。使うのは卵の薄焼きと、茹でたセリ。そのまま：卵：セリ＝１：１：１の個数にする予定。

続く

弟と２人で寿司を握った。見た目も食味も、予定通り。

結果として、動物性食品として卵だけ使った。ヴェジタリアン料理である。

独活：ウコギ科タラノキ属の大型の多年草。山野に自生するほか、栽培も行われている。生長すると茎が太く大きくなり、若い葉や茎は香りが強く山菜や野菜として好まれる。季語は晩春。

A large perennial plant of the Araliaceae family. It grows wild in the mountains and fields, and is also cultivated. As it grows, the stems become thick and large, and the young leaves and stems have a strong fragrance and are popular as wild plants and vegetables. The seasonal word for this plant is late spring.

[vegehana-sub]

✿ 腸活れんこんもち ✍️ パンケーキ風。カレー粉小1/2＋ガラムマサラ小1/2,ソース→ケチャップ大3＋中濃ソース小1＋はちみつ小1

[takaki2]

[adito-lang]

28.12. New Year's Dishes おせち料理

Today is the last business day of the year (at least, it was in 2021 😉). What do you need to do in the office or at home? Choose four answers ⬇️

Answer and Translation

A. You decorate the kadomatsu.

B. You greet your boss, colleagues and acquaintances with "Happy New Year" and "Please take care of me next year as well."

C. Students do their winter-break homework.

D. You tidy up your office.

E. You start preparing the New Year's dishes.

F. You visit a shintō shrine.

Vocab

門松（かどまつ）traditional Japanese decorations made for the New Year, usually placed in pairs in front of homes and buildings

整頓する（せいとんする）to tidy up; to neaten; to organize

おせち料理（おせちりょうり）traditional New Year's food

Examples of おせち料理

Kazunoko (数の子・かずのこ), herring roe. Kazu (数) means "number" and ko (子) means "child", so it symbolizes a wish to have numerous children in the New Year.

Daidai (橙・だいだい), Japanese bitter orange. Daidai also means "from generation to generation" when written 代々. Like kazunoko (数の子), it symbolizes a wish for children in the New Year.

Konbu (昆布・こんぶ), a kind of seaweed. It is associated with the word yorokobu (喜ぶ), meaning "joy", so it symbolizes a joyous New Year.

Tazukuri (田作り・たずくり), dried sardines cooked in soy sauce. The literal meaning of the kanji in tazukuri is "rice paddy maker", as the fish were used historically to fertilize rice fields, so the dish symbolizes an abundant harvest.

Kōhakunamasu (紅白なます) is made of daikon and carrot cut into thin strips and pickled in sweetened vinegar with yuzu flavor.

Nishikitamago (錦卵/二色玉子・にしきたまご), egg roulade; the egg is separated before cooking, yellow symbolizing gold, and white symbolizing silver, and together symbolizing wealth and good fortune.

Kamaboko (蒲鉾・かまぼこ), broiled fish cake. The red and white colors represent the rising sun, a symbol of Japan, and the semicircular shape of the fish cake symbolizes the first sunrise of the New Year.

[omiznewsviews]

イタリアのフェデリコ2世・ナポリ大学などに所属する研究者らが発表した論文「Periodic cooking of eggs」は、これまでにない斬新なゆで卵の作り方を提案した研究報告である。 　卵の調理において、白身と黄身は異なる最適温度（白身は約85℃、黄身は約65℃）を必要とすることが長年の課題であった。従来は両者を分けて調理するか、どちらかの食感を妥協する必要があった。 　この問題に対し、研究チームは物理理論に基づき、周期的な温度変化を用いる新しい調理法「周期的調理法」を開発した。この方法では、100℃の熱水と30℃の冷水に交互に2分ずつ浸す作業を8回、合計32分間かけて行う。コンピュータシミュレーションによって、この方法で白身は87～100℃と30～55℃の間を行き来する一方、黄身は理想的な67℃前後で一定に保たれることが判明した。 [snip] 　赤外分光法による分析では、この周期的調理法によって卵白は適度に固まり、卵黄は程よいクリーミーさを実現できることを示した。また、物性評価装置による硬さの測定では、固ゆで卵ほど硬くならず、低温調理よりも適度な固さが得られることを確認できた。

理想的な“ゆで卵”の作り方、イタリアの研究者らが発見　32分間湯がく斬新な方法：Innovative Tech - ITmedia NEWS

これがほんとのCooking for Geeks!　いやしかし32分て。

[ichijimak]

23/12/11 OfficeでCooking

最近寒くなって外出が億劫になったのと、行きつけのケンタッキーの安メニューが突如姿を消したので、ついにオフィスで昼ごはんを作ることにした。

せっせと作ったものがたちまち消えてしまうという点でそんなに料理は好きじゃないが、簡単でも自分で作ったものを食べるのが好きなので、後者が勝ったときキッチンに立つことになる。

ついでに尊敬する土井善晴先生の新著『味つけはせんでええんです』を取り寄せて読んだのも料理へのモチベーションが上がった一因である。

近くの中華食材店で色々と買い込む���改めて見るとここに来ればかなりなんでも揃うことに気づいた。ガパオライスを作りたいがためにオイスターソースとナンプラーを買ってしまったが消費できるのか。

ついでに最近知ったローカンマという中国の食べるラー油的なものも見つけて買った。今の��ころ卵かけご飯に合わせてるだけだが、花椒が効いてて本場の感じがよい！

[dietcooking]

2024/03/07　朝ごはん

玄米ごはん（いり胡麻　ねり梅）　あまり野菜の具沢山味噌汁（じゃがいも　にんじん　たまねぎ　しめじ　白菜）　ほうれん草胡麻和え　ちりめんじゃことねぎ入り卵焼き（つくりおき）

どんどん味噌汁が味噌煮になっていく(汗)

流れは体に馴染んだけど、洗濯物干しを夜のうちにやっとかないと余計な流れが時間ペースを乱す。きちんと朝食のためにはそれなりしっかり夜の準備と家事をやっとこう。

でその夜の家事でほうれん草下茹でしてストックとか、卵焼きつくったり（薬味ねぎがいたむ前に放り込んだ）、それはちゃんと食卓に反映されているわけです。冷蔵庫も少しずつ流れができて、放置されてるものが減ってきた。傷んだ瓶詰めとか食べない惣菜はさようならしていく。ゆっくり。

続けていこう。自分の心身のために。