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laviedemagrandmeretoriyo · 4 months

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English is below

Je suis une japonais vivant en France depuis 25 ans. Ma grand-mère japonaise était une très bonne cuisinière. J'aimerais partager avec vous la cuisine locale de FUKUOKA, dans le sud du Japon. Ces recettes sont faciles à préparer avec des ingrédients que vous pouvez acheter dans les supermarchés français.

Vous trouverez ci-dessous une brève description de la préparation de la mayo de thon onigiri en français. Ma grand-mère y mettait des prunes séchées, des flocons de bonite séchée, de la sauce soja (okaka) et du varech salé.

Les onigiri sont comme des sandwichs pour les Français. Je ne peux pas m'en passer.

Onigiri au thon et à la mayonnaise

Ingrédients

2 tasses de riz japonais (n'utilisez pas de riz au jasmin)

1 boîte de thon

2 cuillères à soupe de mayonnaise

Sel

2 cuillères à soupe de feuilles de wakame

Préparation

1) **Cuire le riz

Pour obtenir la dureté requise pour les onigiri, utilisez du riz japonais. Le riz japonais (souvent appelé "riz à sushi") est disponible dans les épiceries et supermarchés asiatiques.

Lavez le riz à l'eau froide.

Faites cuire le riz selon les instructions figurant sur le sac de riz ou utilisez un cuiseur à riz.

2 Préparez les ingrédients.

Egouttez le thon en conserve et mélangez-le avec la mayonnaise et un peu de sauce soja dans un bol.

3) Préparez les boulettes de riz.

Lorsque le riz est cuit, laissez-le refroidir légèrement. Veillez à ne pas vous brûler les mains.

Mouillez légèrement vos mains et saupoudrez-les de sel.

Prenez une poignée de riz et faites un creux au centre.

Mettez une petite quantité de mélange de thon et de mayonnaise dans le creux et refermez le riz de manière à former un onigiri.

Enveloppez la boule de riz dans du nori.

Les boules de riz au thon et à la mayonnaise sont prêtes à être dégustées !

Les boulettes de riz au thon et à la mayonnaise peuvent être préparées de cette manière.

SUSHI RICE

＝＝ENGLISH

I'm Japanese and I've been living in France for 25 years. My Japanese grandmother was a very good cook. I'd like to share with you the local cuisine of FUKUOKA, in the south of Japan. These recipes are easy to prepare with ingredients you can buy in French supermarkets.

Below is a brief description of how to prepare onigiri tuna mayo in French. My grandmother used dried plums, dried bonito flakes, soya sauce (okaka) and salted kelp.

Onigiri are like sandwiches for the French. I can't do without them.

Onigiri with tuna and mayonnaise

Ingredients

2 cups Japanese rice (do not use jasmine rice)1 tin tuna2 tablespoons mayonnaiseSalt2 tablespoons wakame leaves

Preparation

1) **Cooking the rice

To obtain the hardness required for onigiri, use Japanese rice. Japanese rice (often called "sushi rice") is available in Asian grocery shops and supermarkets.wash the rice in cold water.cook the rice according to the instructions on the bag of rice or use a rice cooker.

2 Prepare the ingredients.

Drain the tinned tuna and mix with the mayonnaise and a little soy sauce in a bowl.

3) Prepare the rice balls.

When the rice is cooked, leave it to cool slightly. Take a handful of rice and make a hollow in the centre.Put a small amount of tuna and mayonnaise mixture in the hollow and close the rice to form an onigiri.Wrap the rice ball in nori.

The tuna and mayonnaise rice balls are ready to eat!

Rice balls with tuna and mayonnaise can be prepared in this way.

ツナとマヨネーズのおにぎりは、この方法で作れます。

RecettesDeGrandMère

CuisineJaponaise

MangerSain

AlimentationNaturelle

TraditionsFamiliales

Toriyo

PatrimoineJaponais

RecettesTraditionnelles

CuisineMaison

FusionFrancoJaponaise

VieDansLesAnnées80

RecettesGénérationnelles

FemmesForte

HéritageFamilial

HistoireCulinaire

VieDurable

CultureJaponaise

HistoiresDeVieRurale

RecettesAncestrales

#dinner #onigiri #cuisinejaponaise #japonais #sushi #ramen #recette #riz #breakfast #delicious #RecettesDeGrandMère #CuisineJaponaise

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annwynisland · 1 year

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Furniture Catalogue

Item names spelled in US English. Ctrl+F (find keyword) recommended. I can customize with Cyrus if specific color variant(s) desired.

ACNH Nintendo Switch

Alto saxophone

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Water cooler

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#acnh furniture

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custombowlingalley · 5 months

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All American Bowling: Elevating Your Game, One Roll at a Time! 🎳✨"

About Us:

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tnedibleoils · 8 months

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The Perfect Fried Thattai Recipe

A minimally spiced crispy flour golden friend round disks are a traditional snack of Tamil Nadu with scrumptious flavours of butter, curry leaves, and sesame seeds in the flour. Let's check out how to prepare crunchy snacks along with sunflower oil manufacturers in Tamilnadu.

Ingredients

Rice flour - 1 cup

Urad dal - 1tbsp

Curry leaves chopped - 1 tbsp

Asafoetida - ¼ tsp

Water as required

Oil for frying

Red chilli powder, as per preference

Salt as per taste

Roasted Chana Dal - 1 tbsp

Butter - 1tbsp

White sesame seeds - 1tsp

Split chana dal - 1tbsp

Preparation

In a bowl, rinse and soak the split chana dal for 45 minutes in warm water.

In medium or low-medium heat a heavy-bottom kadai or saucepan. Once it is heated, add the urad dal and roast it for a few minutes. Don’t let it brown.

Remove it from the heat and set it aside.

In the same pan, fry the rice flour for a few minutes. Check whether the flour is warm. Once it is warm, remove it and set it aside.

In a blender, add the roasted split, chana dal, and urad dal. Grind it until it becomes a fine powder.

Add the ground dal powder, curry leaves, sesame seeds, salt, asafoetida, and red chilli powder to the rice flour. Combine the flour thoroughly to get an even mixture.

Now add the butter and water, and combine them well with the flour.

As you combine, add the soaked channa dal to the dough and mix. Make it into a semi-soft dough as you knead. Let it rest for a few minutes, then divide the dough into small balls.

Now grease a zip-lock bag or piece of parchment paper.

Meanwhile, heat oil in a kadai at medium or medium-high flame.

Grease your fingers with oil and flatten the ball into a thin round in a greased ziplock bag or on parchment paper.

Fry the rolled-out thattai in the oil by flipping each side till it's crisp and the oil stops sizzling. Remove it from the oil and place it on the kitchen towel.

Your thattai is ready to be served.

About Sundew Sunflower Oil:

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#best edible oil manufacturers in Tamil Nadu #refined sunflower oil manufacturers #sunflower oil manufacturers in Tamilnadu

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the-world-of-sports · 11 months

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Gear Poll: Your Must-Have Cricket Accessory?

Cricket, often referred to as a religion in some parts of the world, demands a diverse array of equipment and that too of the best quality all you have to do is to search for best cricket stores in Los Angeles, but there's always one accessory that stands out as a must-have for every cricketer. So, what is that one indispensable piece of gear that defines the game for you? Let's take a closer look at some popular choices.

The Bat: The quintessential tool of the trade, the cricket bat is a symbol of power and elegance. Its weight, shape, and sweet spot can make or break a batsman's performance.

The Ball: It's impossible to play cricket without the cricket ball. Fast bowlers cherish the hardness of the new ball, while spinners rely on the scuffed, worn-out ones for turn and bounce.

The Helmet: Safety first, they say. Modern cricket has seen an increased emphasis on protective gear, with the helmet being the most crucial. It safeguards batsmen from fast deliveries, ensuring they can focus on their batting technique.

Cricket Shoes: The right pair of cricket shoes provides stability, grip, and support, allowing players to move swiftly in the field or execute precise shots. Comfort and grip are paramount.

Gloves and Pads: Batsmen need protective gloves to guard their hands and pads to shield their legs from fast bowlers. These accessories ensure players can face the fiercest of deliveries with confidence. You can easily find amazing and premium quality supplies from the best store that provides cricket supplies in Los Angeles.

Kit Bag: A spacious and well-organized kit bag is the unsung hero of a cricketer's life. It carries all the equipment, keeping it secure and accessible.

A Cap or Hat: Shielding the eyes from the sun and maintaining focus is essential, especially for fielders. A comfortable cap or hat is an invaluable asset.

Guard or Abdominal Protector: Often overlooked but never forgotten, a guard offers essential protection for male players.

Bowling Accessories: Bowlers often swear by their own set of gear, including the right shoes, grips, and clothing tailored to their style of play.

Quality Sunglasses: On sunny days, sunglasses help fielders track the ball better. They also protect against harmful UV rays.

Ultimately, the must-have accessory varies from one player to another. Batsmen might prioritize their bats, while fast bowlers might consider their helmets indispensable. It's a matter of personal preference, position, and playing style. Cricket is a game of passion, and each cricketer's gear reflects their unique journey and love for the sport. So, what's your must-have cricket accessory? Share your thoughts in the comments!

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paulborst · 1 year

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Storm Bowling Bags

Welcome to BowlersParadise.com, your superior online source for premium bowling products. BowlersParadise.com carries everything imaginable for the passionate bowler, including high quality bowling balls, innovative bowling ball bags and bowling ball maintenance equipment.

#bowling bags #bowling balls

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starguardiantokki · 5 years

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Barrington Steakhouse

Dik Dik and Cunt Cunt were about to have the best night of their little Deer lives. Dik Dik spent an hour getting ready for his big date with his girlfriend, Cunt Cunt. He took a nice bath and cleaned himself with coconut shampoo and conditioner, got his owner to scrub him down nicely and blow dry him while brushing to make sure his fur was nice and straight.

While this was going on, Cunt Cunt was down the hall, into the bedroom, where she was getting ready for the big night. "Oh boy! I can't wait to look pretty at the restaurant!" Cunt Cunt said as she applied pink nail polish to her hooves by using her mouth to guide the brush. After she was done she flopped on her back and fanned her legs in the air to dry the polish faster. A few moments passed and Cunt Cunt flipped herself back over and straightened up her bow. Her bow was made out of a light pink silk with some rhinestones glued on.

The tiny Deer twirled around in front of the mirror, happy with the outcome, now she was ready for her date.

Dik Dik trotted down the hall. "CUNT CUUUUNT, are you ready to go to...the BARRINGTON STEAKHOUSE AND BAAAAR?"

"YEEEEEEEEAHHHHHHHHHHHHHH LET'S GOOOOOOOOOO. Do you think I look pretty Dik Dik? I worked really hard on my outfit.."

"I think you're going to be the prettiest girl at the partyyyyy" Dik Dik said with encouragement. "I'll call us a LIIIIIMOOOOOOOOO"

"A LIMO?!?!!?!?" Cunt Cunt screamed. "YEAH WATCH THIS" Dik Dik said as he called Armdale Taxi. "Hello? I would like one taxi limo to my house okay? SHAAAAAAAAAAAAAAAAAAAT UP bye. Okay it's on the way!"

Dik Dik and Cunt Cunt scrambled outside to meet their taxi. They both hopped in and they were on their way. The ride took about 20 minutes to get all the way downtown. The time now was about 6:27pm, just in time for their 6:30pm reservations. The two plopped out of the taxi after paying and walked up to the doors.

"I'm glad we didn't tip that driver he was stupid." said Dik Dik. Cunt Cunt replied "YEAH, STUUUUUUUUPID."

The couple pushed their way past the door and into the restaurant. The Barrington Steakhouse is a cosmopolitan style, low-lit chophouse offering live music, craft cocktails, oysters and premium steaks. The environment is very high scale and romantic. A tall man in a tuxedo approached the two and asked them if they were lost.

"No, we have reservations for 6:30 for dindin!" squealed Dik Dik.

"Ah..right this way Sir." The man walked them over to their table for two which was positioned at the back of the restaurant, towards an electric fireplace. Soft jazz played in the back over the sounds of people quietly chattering to themselves.

After getting some help up on their table, they both looked around to take in the amazing view.

"It's so preeeettyyyy.." said Cunt Cunt.

"Yeah but not as pretty as your Cunt Cunt!"

"Really Dik Dik!? You think so!?"

"Yes! You are the prettiest here. What are you going to order?"

Cunt Cunt pulled over a menu and flipped it open. A worried look washed over her face as she scanned the items.

"What's wrong Cunt Cunt?"

"LOOK AT THE WOOOORDS, THEY DON'T MAKE SENSE DIK DIK." Dik Dik looked over and say the fancy foreign words on the menu.

"AHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH THEY LOOK LIKE SPELLS. WATCH OUT CUNT CUNT IT MIGHT BE A TRAP"

"AAAAHHHHHHHHHHHHHHHHHHHHHHHHHHH" they both screamed while stomping on the booklet.

"Are you ready to order..?" Sighed a very visibly annoyed waiter.

"Yes! We'll take the cheese board to start. And I'll have the 14 oz. 45-day dry aged bourbon infused ribeye with Gnocchi Pomodoro. What about you Cunt Cunt?"

"LOBSTER MAC AND CHEEEEEEEEEEESE" screamed Cunt Cunt, drawing the attention of the high paying guests of the restaurant. The waiter didn't even ask if that was all they wanted, he closed his tiny book and went into the back, to the kitchen, to let the Chefs know about the order.

"That guy is rude and STUPID. STUPPPPPPPID STUUUUUUUUUUPID IDIOT MORON. Right Cunt Cunt?!"

"YEAH, STUUUUUUUPID. LET'S KICK HIM IN THE BALLS BEFORE WE LEAVE." she laughed.

Some time had passed and the smell of the food in the air got the two more and more hungry. Their table was up against a wall to the right side of the restaurant. A few customers would glance over at them a few times here and there to see what the tiny Deer are doing. Dik Dik unrolled his handkerchief that held his utensils.

"We don't need these because they're big and we eat with our mouths, so they're in the way. Let's push them off the table to make more room." Clink, clink, CLINK, went the forks and knives as they hit the carpet floor, yet again drawing the attention of the customers. A man and a woman who were more than likely on a date, collected their things and got up before finishing their meal. They were pretty fed up with the behavior of the Deer and went to go pay.

"CUNT CUNT LOOK. They left and they still have food on the plate! We should do a sneak mission and eat it."

Super serious mode has been activated. They both tucked in and rolled off the table, plunking on the ground and slither over to the table where the abandoned food was left.

"What did they order? I can't tell because it all looks like fancy mush." said Dik Dik.

"I can't tell but it all smells good but the stuff in the glass. We should eat up before the MEANIE ASS BUTT FACE GRUMPY TOOL TOOL TOOL TOOL TOOL IDIOT DUMB MORON LOSER WAITER COMES BACK."

Within seconds the Deer started munching down on the leftover mush on the plates. Tiny nomnom sounds could be heard, with some occasional slurping. Dik Dik saw the waiter coming out of the corner of his eye and alerted Cunt Cunt. Scrambling off the table as fast as they could, the Dik Diks ran back to their original seating. Panting and out of breath they greeted the waiter who didn't actually see them on the other table.

He stopped just short of them and looked down at the expensive silverware on the floor.

"I'm guessing this was an accident?" he said.

"Yeah soooooooorrrrrrrrrrrrryyyyyyyyyyyyyyyyyyyyyyyy" both of them replied.

"Here is your cheese board with bread. Would you two like some sort of..bowl to drink out of?"

"Yes please!" said Cunt Cunt.

The waiter bent down to pick up the silverware and turned around to head back to the kitchen.

"THIS CHEESE SMELLS LIKE BUTT. BUUUUTTTT CHEESE BUTT CHEEEEEEEEEEESE."

"YEAH IT DOES DIK DIK, BUUUUUUUUUUTTTTTTT CHEEEEEEESE. I'mma try a bite!"

Cunt Cunt bit into it and started screaming and spitting it out.

"EWWWWWWWWWWWWWWWWWWWWWWWWWWW REEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE"

"WHAT'S WRONG CUNT CUNT!? IS IT BUTTY?"

"IT'S VERY BUTTY."

The waitor came back with two plates of their main dishes. "Here you are."

"NO, WE WANT THIS TO GO, WE DON'T TRUST THIS POOPY PLACE ANYMORE." said Cunt Cunt.

"..I'll have them bagged up and ready to go? Would you like your bill?"

Cunt Cunt and Dik Dik both looked at each other for a bit.

"Suuuuuuuuuuuuuuuuuuuuuuuuuuuuuure.." said Dik Dik while winking at the waiter.

Weirded out by the two, he went to go bag up the food to go and print off the bill. About five minutes pass and he returns with a to-go bag, and a bill with two mints.

"Will that be cash or credit?"

"It will be cash but we're not ready to go yet." said Dik Dik.

Without saying a word, the waiter moved to the table over to clear the plates off and prep it for the next wave of guests. Dik Dik pulled out his cell phone and called for a taxi as soon as the man turned his back. He whispered in the name of the restaurant to dispatch and told them to come ASAP.

The two nervously looked out the window checking for the taxi because they planned on ditching the place without paying.

"Cunt Cunt..take the food and drag it to the door and get ready kay..? I'll sit here and wait, it will make it look like you just went to the bathroom or something because that's what girls do at restaurants, they spend most of their time in the bathroom doing their makeup."

"Okay! As soon as you see me wave, make a run for it okay Dik Dik!?"

Cunt Cunt did what she was told and hid by the door with the food. Dik Dik sat there drinking out of the water bowl while looking around, being way more suspicious than he had to be. Finally he saw the signal. Dik Dik jumped off the table and ran over to Cunt Cunt, he bucked the doors open a little and pushed them to keep them open for Cunt Cunt to drag the food out. Both of them took two ends and ran for the car.

"Driver! Can you open the door for us and help us with the food? Fast! It's heavy and burns!" They used as an excuse. The driver quickly got out and apologized while picking them and the food up to plop them in the back seat, closing the door, and getting back in his seat.

The car made it's way down the street and they knew they were in the clear when they turned the corner.

"Phew..that was something! We did it though!" Dik Dik said with a rapidly beating heart.

"Yeah we did! Good jooooob Dik Dik! We did great!"

It was late at this point, around 8:00pm and the little Deer were very tired. Minutes before pulling up to the house, Dik Dik called his owner.

"Oooooooowneeeeeeeer..can you come downstairs and help us in..? We have something to carry and we're sleepy.."

After pulling in, Dik Dik noticed his owner waving to him while walking up to the car. She opened the car door and picked up the bag of food for them. Both of them slowly climbed out and very sleepily went inside.

"So how was your date guys? owner asked.

"It was really good! We have a good adventure. There is some food there for you if you want! It's really good, oh and some mints.." yawned Dik Dik.

He glanced over at Cunt Cunt who has already fallen asleep on the pillow while trying to take her bow off and change it out with her night bow. Owner picked up Cunt Cunt and moved her to the spot where she usually sleeps. Dik Dik hopped up and joined, curling up to the exhausted Cunt Cunt and very quickly falling asleep along side her.

Owner shrugged and walked out of the room, turning off the light and slowly closing the door. She made her way to the kitchen where she got a fork, then back to the living room. She sat down on the couch and grabbed the remote. She opened the bag and took out the take out box and opened it, boy it looked delicious. She took a few bites while flipping through the stations to pick something to watch. She ended up watching Food Network since it always seemed to be satisfying to watch them cook while having a good meal in front of you.

#dikdik #cuntcunt

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ceciliatan · 5 years

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Duck Day 2019 Menu and Recipes

Our thanksgiving-day extravaganza is done, and as usual I’m posting a blog entry for posterity and my own reference so I can find these things again if I need them. :-)

We’ve done “Asian fusion” many times–it’s kind of corwin and my culinary wheelhouse–but this is the first time we really incorporated more filipino flavors.

First, the menu:

2019 Duck Day: Tour of the Eastern Rim of the Pacific (Tokyo, Shanghai, Manila, Palu)

“Sinigang” Amuse Tomato Dashi & Sake (Kubota Hekijyu junmai daiginjo) with a dehydrated mushroom chip powdered shoyu powdered tamarind

“Pu-Pu Platter” with Scorpion Bowl Curry puff with curry mayo Lumpia (traditional filipino fried spring rolls) Chicken wings with candied ginger and orange Pickles: honshimeji mushroom, yuzu-pickled napa Assortment of dipping sauces

“Adobo” served with Sapporo Premium duck confit adobo style (with soy, vinegar, garlic and ginger) with a duck-fat crisped potato and adobo-style vinaigrette tossed peas topped with crispy garlic

Zhajiang Mian (fried sauce noodle) homemade chewy wheat noodle with ground duck and bean paste sauce With shochu oolong hi-ball

Duck a l’kalamansi (filipino bitter orange) with Trimbach Reserve Gewurtzraminer Rice two ways Steamed bok choy and a caramel vinegar gastrique

Palate cleanser Yuzu sorbet with finger lime caviar, served with Kikusui Perfect Snow unfiltered sake

Dessert Saikyo miso ice cream With almond brown butter Sablé cookies Puffed rice And hot chocolate

Tea, Coffee, and Mignardise candied ginger almond coconut mango-marmalade thumbprint cookies almond brown-butter-chocolate cookies

Every year there ends up being something we forgot to serve. This year it was the matchstick carrots and cucumber that were supposed to garnish the zhajiang noodle! Ah well.

“Sinigang” Amuse

Tomato Dashi & Sake (Kubota Hekijyu junmai daiginjo) with a dehydrated mushroom chip powdered shoyu powdered tamarind

This dish combines two things. One is the idea of sinigang, which is a filipino tamarind-flavored stew/soup that often has fish, tomato, and onion. The other is the technique of mixing sake with a hot, intense broth to delicious effect. We learned this trick one wet, cold rainy afternoon while out day drinking with a chef friend-of-a-friend in the Akabane area of Tokyo. One of the places he took us was an oden (stewed fishball & tofu) shop where you could buy a one-cup sake. When you drank half your sake, for ten yen you could get them to top up the glass with the oden broth.

corwin made the broth by starting with our home-canned smoked tomato water (already one of the most umami-intense things we have), simmering it with kombu and bonito flakes to make it tomato dashi, and then going over to a friend/s house to borrow his Spinzall (food centrifuge) to clarify it.

For the tamarind flavor we put tamarind powder on the plate for folks to rim their glasses with. We also gave them the soup and the sake separately to mix as they liked. And also some powdered soy sauce we got as a parting gift at one of the fancy restaurants we ate at in Kyoto: Shimogamo Saryo.

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Some of the delights of #duckday2019

A post shared by Regis (@rmd1023) on Nov 28, 2019 at 9:49pm PST

Curry Puff corwin made the curry puff (karipap), startingwith making his own curry powder. He didn’t use the karipap recipe in Asian Dumplings but instead used his own biscuit dough recipe and it worked beautifully.

Lumpia It was my first time making lumpia. Lumpia is one of those foods that was at every filipino party we went to when I was growing up, but my family was never the one that made them. (We brought the pancit or the dessert.) It was traditional for the aunties to complain about what a pain they are to make, though. Well, now I know what they mean, but it is SO WORTH IT.

This is by far the weirdest dumpling skin or wrapper I’ve made yet. Andrea Nguyen’s ASIAN DUMPLINGS is my go-to book–she hasn’t steered me wrong, yet. The technique for making these involved picking up the entire blob of wet dough in your hand and them blopping it onto a slightly hot pan, and the smear you leave on the pan IS THE LUMPIA WRAPPER.

What I learned is if the pan is too hot is that it just sears the ball of dough in your hand but it doesn’t stick to the pan. This is bad. And if the pan isn’t hot enough, then it doesn’t work either. So there is a very narrow window where it works. I had to turn the burner on and off between each one and also dribble a little extra water into the dough before each one. What would work is I would make one, and when the pan was the right heat, the wrapper would release, and this would mean it was now the right heat for the next one to be made. I would turn off the heat, make the next one, let it cool for a few seconds in the pan and then have to heat it back up again to release it and be ready for the next one.

Here’s Andrea Nguyen’s short video on how to do it:

youtube

The filling I used was similar to the recipe in Asian Dumplings, but I replaced the carrot and bean with water chestnuts (and the ground meat was duck). If I do it again I’ll probably use pork and up the intensity of the spices/salt/fish sauce. It could use dried shrimp in the sauce.

Chicken Wings with Candied Ginger and Orange This was one of those ideas I had one day while we were out and I made a note in my phone months ago: what if instead of just having a chicken wing that was honey-glazed and chewy you could take that to the next level by having actual bits of candied ginger and candied orange rind in the glaze? I tested it last week and was very pleased with the results.

Although I candied my own ginger for the mignardise in this meal, I used some that I had bought at Cambridge Naturals for this recipe, and the candied orange rinds were some fancy artisanal ones corwin picked up at Formaggio. But I think Trader Joe’s or whatever would work just as well.

The first step is oven-frying the chicken wings as detailed by J. Kenji Lopez-Alt at Serious Eats (as in this recipe: https://www.seriouseats.com/recipes/2015/01/hot-and-numbing-oven-fried-xian-chicken-wings-recipe.html)

I ran tests last week where I tried both spicing them with a technique as described in the Serious Eats article (toss the crispy wings in oil and then in a spice mix) and also by tossing them in a glaze. Turned out the way we liked them best was tossed in the spices and THEN dipped in the glaze separately. That was a little impractical for a large dinner party so I settled for brushing them with glaze and then sprinkling the chopped bits of candied ginger and orange rind on them. By not coating them completely in glaze, they retain more crispness.

Glaze: 1 cup orange juice 1 cup water quarter to half cup yuzu marmalade or other citrus marmalade quarter to half cup apple cider vinegar 1/8 to quarter cup brown sugar powdered ginger minced garlic

I am a little loose on the quantities in the glaze recipe because I think it really depends on how sweet the orange juice is and how sour the vinegar is — you just have to taste it to see if it’s what you want.

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Second course: “pu pu platter with scorpion bowl”. I reinvented the chicken wing for this, with candied ginger and orange rind. Curried duck puffs. And fried lumpia with ground duck and shrimp filling (Filipino spring rolls) which are the fiddliest thing I’ve ever made! But damn they came out great! #duckday2019

A post shared by Cecilia Tan (@ctan_writer) on Nov 28, 2019 at 10:18pm PST

“Adobo” served with Sapporo Premium duck confit adobo style (with soy, vinegar, garlic and ginger) with a duck-fat crisped potato and adobo-style vinaigrette tossed peas topped with crispy garlic

Adobo is a filipino dish that has more variations than there are islands. The common element seems to be the combination of soy, vinegar, and garlic. Some have curry powder, some have ginger, etc. Some stew chicken and pork together, some are just chicken. My family’s adobo was usually chicken, potatoes, and green beans, stewed together in soy and vinegar with garlic (and served over white rice).

To deconstruct it, corwin confit’ed duck legs sous vide with soy-vinegar-garlic-ginger in the bags. Then he shredded the meat and crisped it in cast iron, and served it with an adobo-flavored reduction, topped with crispy garlic. I boiled the potatoes in advance, then crushed them slightly to give them crisp edges roasted in duck fat. The beans in the dish I replaced by making a mix of bias-cut fresh snap peas and fresh snow peas tossed in a soy-vinegar-ginger-garlic vinaigrette.

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Deconstructed Filipino adobo. Confit duck with a soy-vinegar reduction and crispy garlic, duck fat crisped potato, and fresh snap pea in adobo-style vinaigrette #duckday2019

A post shared by Cecilia Tan (@ctan_writer) on Nov 28, 2019 at 10:21pm PST

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Poultry differently. #duckday2019

A post shared by Liz LaManche (@liz_lamanche) on Nov 29, 2019 at 10:55am PST

Zhajiang Mian (fried sauce noodle) homemade chewy wheat noodle with ground duck and bean paste sauce With shochu oolong hi-ball

Normally we do a lot of wine pairings, but a lot of wines just don’t pair with these strong and tangy flavors as well as other alcohols do.

For this one we made Chu-hi, which is the Japanese shochu high ball, using dark pearl oolong tea and a whiskey-like shochu called Gokoo that we first had at Momi Nonmi in Cambridge a couple of weeks ago. (It’s seriously great if you’re a whiskey drinker.)

For the wheat noodle we ended up borrowing a pasta extruding machine from our friends David and Diane. What was funny is when corwin ran our test, he made the dough way too dry, so the noodles came out very rough and odd-looking. But they were so tasty and the chewiness was really good, so we decided to just keep going and use them in the meal.

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Noodle extrusion experiment. I think the pasta is too dry….?

A post shared by Cecilia Tan (@ctan_writer) on Nov 25, 2019 at 9:53pm PST

The sauce I sort of improvised on some zhajiang mian recipes but I wanted something somewhat spicier to highlight the duck. (Among the ones I looked at: Woks of Life, China Sichuan Food.)

Sauce: 1 lb. ground meat — let sit in 1 tablespoon corn starch, 1 tsp salt, 1/2 tsp white pepper, 1 tablespoon oil 15 minutes before starting

6 slices ginger, minced 6 cloves garlic, minced 6-10 fresh shiitake, chopped/minced

1/4 cup sweet bean paste 1/4 to 1/2 cup ground bean paste 1 tablespoon chili bean paste

1/3 cup dark soy sauce 1 cup water

Soften the ginger and garlic in the oil and then brown the meat. Add the mushrooms after a minute or two, and once the meat is no longer pink, add all the wet ingredients and stir together to combine. Let simmer 15 minutes. Then add 1/2 cup water with 1 TBS cornstarch dissolved in it to thicken. If still too thin, simmer 5 more minutes.

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Zhajiang “fried sauce” noodles – homemade thick wheat noodle with ground duck and bean paste sauce. So happy with how this came out! #duckday2019

A post shared by Cecilia Tan (@ctan_writer) on Nov 28, 2019 at 10:24pm PST

This was the dish where I forgot the garnish! I have all these matchstick cut carrots and cucumber and I forgot entirely to put them on the plate! There’s always SOMETHING that gets left off.

Duck a l’kalamansi (filipino bitter orange) with Trimbach Reserve Gewurtzraminer Rice two ways Steamed bok choy and a caramel vinegar gastrique

This is basically duck a l’orange, which we’ve never done in all these years of making duck. Typically this comes out too sweet because people use regular oranges instead of bitter oranges. corwin ordered a bunch of kalamansi (filipino bitter orange) online, though, when he was getting our now-nnual yuzu order. This is also when he picked up the finger limes for the palate cleanser.

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Duck a l’orange done Peking style with calamansi oranges for a Filipino touch. #duckday2019

A post shared by Cecilia Tan (@ctan_writer) on Nov 28, 2019 at 10:25pm PST

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Yin yang rice. One of the elements of one of the courses. #duckday2019

A post shared by Cecilia Tan (@ctan_writer) on Nov 28, 2019 at 10:03pm PST

Palate cleanser Yuzu sorbet with finger lime caviar, served with Kikusui Perfect Snow unfiltered sake

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Palate cleanser! Yuzu slush with Australian finger lime caviar! And an unfiltered sake

#duckday2019

A post shared by Cecilia Tan (@ctan_writer) on Nov 28, 2019 at 10:28pm PST

Dessert Saikyo miso ice cream With almond brown butter Sablé cookies Puffed rice And hot chocolate

This dessert was inspired directly by Chris Chung at Momi Nonmi, who serves a saikyo miso ice cream regularly and damn, it’s good. Saikyo is a sweet miso, but it’s also salty, and the result is sort of like a butterscotch or salted caramel flavor. corwin made the ice cream and I made the almond brown butter sable cookies, and crisped the rice.

The crispy rice topping was probably the most work. You have to cook it three times: first you just cook the rice. Then spread it in pan and bake it until it’s dry (around 45 minutes at 250 degrees, IIRC), and then you deep fry it in small batches and spread on paper towels to dry. It kept crispy in an air tight container with some silica gel packs for a few days just fine.

The brown butter sables took some experimenting but I settled on was not only incorporating brown butter into the sable dough, but brushing the tops of the cookies before baking. Otherwise the brown butter flavor was too subtle. I made these by rolling a quarter of the dough into a log shape, letting it chill, and then slicing the log into circles.

I then used the other quarter dough to make these almond chocolate mignardise. (And the other half is still in the fridge waiting for me to do something with…)

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Inventing cookie recipes when I can’t find the exact thing I’m imagining. #duckday2019

A post shared by Cecilia Tan (@ctan_writer) on Nov 26, 2019 at 7:32pm PST

Tea, Coffee, and Mignardise candied ginger almond coconut mango-marmalade thumbprint cookies almond brown-butter-chocolate cookies

Candied ginger: I used Alton Brown’s recipe. If I do it again I’ll cut the ginger thicker.

Almond coconut mango-marmalade thumbprint cookies (GLUTEN FREE!) — I based these on this recipe by Texan Erin: https://ift.tt/34ySMcx Using the Trader Joe’s Virgin Coconut Oil gives them a really strong coconut flavor and scent.

I made the mango marmalade by taking yuzu marmalade we already had, and a mango that corwin’s mother mailed us from her yard in Florida that we had in the freezer (she sends a whole box and we don’t always get to eating them all before they start to go too soft). The frozen mango flesh doesn’t even need to be pureed — it’s basically mush — so I just cooked it down with the marmalade and a little extra sugar to combine them and thicken up.

These stay soft. They might have been slightly crisp at the edges right from the oven but they soften as they sit. Still delicious.

That’s all I can think of! Now I can close all my recipe tabs!

from cecilia tan https://ift.tt/2q3BVzo via IFTTT

#cecilia tan

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cynological · 6 years

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Can you make a master list of your favorite dog products like muzzles, crates, etc? You seem to do your research pretty well and I’m curious what you consider the essentials that every dog owner should have and the brands you recommend.

I’m goingto preface this by saying that at the time of this writing, I’m not sponsored by or affiliated with any of thebrands mentioned below and receive nothing in return for listing them. They areall brands that I have experience with/used or have always heard come highlyrecommended. I’ve also included links for some things mentioned.

Bareessentials of what people should have for dogs: Collar, tags, leash, crate, bowls, food,muzzle, toys, means for vet care, first aid kit. Don’t care what kind, everyoneshould have those things.

-ID tags and microchip: PetTags4Less has really good deals ontags, which is great if you have dogs that lose tags or if you need multiple tags tolabel things. They have all kinds of different designs, shapes, and metals. Theengraving is also deep. I have a tag on my keys that I bought on a BOGO sale about 7years ago for my previous dog, and it has been on my keychainsince the day I got it. Even though it has been throughthe elements and abuseand the color has mostly rubbed off, the writing is still legible.

-Collars: Lupineguarantees their collars/harnesses/leashes even if chewedand will replace them for free. For corrective type collars, Herm Sprenger is by far the bestfor quality.

-4ft leash: 4ft because I don’t find a whole lot of situationswhere I need anything longer except in certain sports or training scenarios.Some people prefer 6 ft. My basic every day leash is a 4ft 10mm leather Klin leash.A lot of people like biothane/synthetic leather leashes. VonDer King sells them in a variety of colors and length. Ialso have friends that swear by Horton’sQuality K9′s leashes (and other handmade police/schutzhundequipment).

-Crate: I like thick plastic crates over wire crates becausethey’re typically more difficult for dogs to break out of (many wire crates aremade with really weak wires), they contain hair and mud better, dogs can’t getmouths, feet, collars, and tags caught in them as easily, and they can’t reachout and grab things near them. Craigslist is the way to go to find crates,regardless of what type you use.

I feel like all dogs need to learn to be comfortable in a crate, even ifthey aren’t locked in them all the time. Aside from being helpful withhousebreaking, you never know when your dog may need to go to the vet or traveland being comfortable in a kennel will greatly reduce stress. For escapeartists, there are ‘escape proof’ crates made by TNCFabricating, Impact, and Zinger Winger.

For -specialized- car travel crates, I use a Transk9 kennel. Variocageand Ruff Tough Kennels are also crash tested. I will always choose a crateover a harness because I feel they are safer. That said, if you do want aharness I do have a Ruffwear Load Up Harness, whichhas been crash tested, and I liked it well enough. I’ve heard good things aboutSleepyPod harnesses as well. There is a group on facebook called Dog SportVehicle Ideas and Set Ups that is awesome and gives a lot of great ideas forall types of vehicles and situations.

-Dog bowls: I like Bella Bowls as a general nonskid foodbowl for my non destructive animals. Forhiking and travel I like using silicone collapsible bowls, and for car traveland training I found a spill-proof Ray Allen Buddy Bowl thatworks pretty well after I got tired of my dog spilling water all over his cratein my car.Food puzzle bowls from Outward Hound are awesome both for regular kibblefeeding and for freezing wet dog food in and buying myself forty five minutesof Not Being Annoyed By Bored German Shepherds. Also awesome food puzzles are BusterFood Cubes, Kong Wobbler, Omega Tricky Treat Ball, and the Magic Mushroom.

-Food: Lookya’ll, I understand that what you feed your dog has become one of the main DogReligions right up there with training methodologies. I don’t care or judge youbased on what you feed. Experiment and find out what works best for your budgetand your dog. The only exception to that rule is vegan/vegetarian dog food. Don’tfeed those.

There isan awesome Facebook group called Dog Food Nerds that is wonderful in that theyare very nonjudgmental and offer an open discussion. There are no arguments overThe One True Way or Kibble Is Doom Nuggets. Highly recommend checking them out.Something that’s helped me a lot is to take advantage of dog food sales. Stockup when you can. I bought a -lot-, and by that I mean I was trying to go forthe entirety of next year’s food, over Black Friday last year. Even though Ihad to pay a lump sum up front, I saved several hundred dollars by not havingto buy each bag individually throughout the year. Some brands also have a Buy #get 1 free! Program where you send in receipts/UPCs, so those are something tokeep an eye on as well.

-Treats: Likefood, it’s whatever your dog likes. Hotdogs, string cheese, and chicken/steakbits are always super high value. Purina Moist and Meaty is usually considereda ‘junk’ food but most dogs tend to like it a lot and it’s cheap. NaturalBalance and Happy Howies dog food rolls are like doggy crack; just be warnedthat the NB rolls crumble a lot. I’m using a lot of Biljac and Zukes because Petsmarthad them on BOGO on Black Friday last year.

-Dental Treats: I use Milkbone BrushingChews for daily chews because my dog likes them the most and they are VOHC-approved.If I had more money, I’d use Oravet.

I reallylike No-Hide chews for time occupying. The biggest and thickest ones I pull outof the bin last my dog twice as long as a bully stick and don’t break downteeth. Their only down fall is price. For raw bones, I like beef vertebraebecause I feel like those ones break down teeth less than knuckles or weight bearingbones.

-Toys: I use all kinds of brands and types of toys. Find what your dog likes and use it. But also, for reference Planet Dog is pretty cool and has a durability rating and 100% guarantee on their toys.

-Muzzles: Theonly two I really like and use for my purposes are a clear Jafco muzzle and aTitus muzzle, the latter of which stays in my hiking/running pack. All dogs need to be comfortable wearing a muzzle for the same reason they need to be comfortable in a crate. The Muzzle Up! Project is a great resource.

-Pet Insurance/Vet Bills: I usePet Plan. They have been a life saver for my bank account with both acute andchronic issues. My only problem with them is that there is a roughly 20%increase on my premium every year. For my next dog, I may look at Embrace or Trupanion.If you decide to get pet insurance, which I highly recommend, do your ownresearch and read their policies and Terms and Conditions VERY thoroughlybefore choosing. I bought Pet Insurance because I cannot afford thousands ofdollars’ worth of vet bills and “just setting aside some money every month”would still not cover nearly what the insurance will.

Also lookinto setting up Care Credit or a special credit card before you ever need it tohelp with emergency expenses. If possible, and again, I -know- that money istight

-Misc: I likeall things Ruffwear for my outdoor adventures. For dogs with mobility issues, aHelp Em Up Harness made my previous GSD’s last few months easier. I highly suggest carrying a first aid kit both in the house and in thevehicle/hiking with you. I don’t have a particular brand to recommend as I mademy own, but there are a ton of premade kits sold out there that you can choosefrom based on your level of training and how much you want to spend. Alsorelated, I have a Jaeger Medical Litter that is very lightweight and packs downsmall that I carry with me while hiking, because carrying a large injured dogout of the woods when you’re miles from civilization kind of sucks and thismakes it suck less.

If youwant to learn more on how to stabilize acute life-threatening injuries inworking dogs, check out Veterinary Tactical Group’s on-site training course.For basic pet first aid and CPR, the American Red Cross has an online courseyou can take. I’m sure there are others out there as well. This is everything that comes to mind immediately. If you have any further questions or want to share some of your own favorite things, feel free to contact me.

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beautifulbangtanboyz · 6 years

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BTS: Love yourself tour

I am going to write about my experience, which of course, was nothing but PERFECT. This is part 1, before the concert~

I will make separate posts for photos/videos :) Since you can only post a few at a time~

So, my best friend and I traveled from Alberta (Canada) to Los Angeles, for their September 6th show at The Staples Center. We stayed in L.A. for a week, and also visited the BT21 store more than once <3

Since we attended their second show, we got some warnings in regards to the merch line. So, we arrived about 8 am, (opened at 10 ish) and we met a few people who instantly became our friends and we actually spent the entire day with them.

The line up was actually not that bad, personally I am a very patient person so maybe that could be part of why I did not mind so much. I was just too excited to care, and just being surrounded by people who have the same love and passion for BTS, just made me feel so genuinely happy.

Everybody was extremely friendly, and everyone was giving each other compliments and asking what they were going to get from the Merch stand.

After about an hour and a half (which is really no time at all, so we were really fortunate with the spot we had in line) I got all of my stuff ~ I got a Love Yourself sweater, Love yourself bracelet, Picket Fan (I originally wanted the 7 members, but they sold out minutes before I got up there, so I got Jimin’s) and I got Jimin’s Premium photo, The official ARMY bomb ver 3, and their Program book (WHICH I RECOMMEND FOR ANYBODY WHO IS GOING TO THE TOUR!!) The program book is so awesome, I love it ~ I don’t want to spoil too much as to what is in it, but it includes interview in both English and Korean, and pics, and stuff, its really nice <3

After we got our merch, we went into another line up, to go into this tent they had set up. It was meant to showcase their LG7 phone, so it was really neat. They had a bunch of cardboard cut outs you could take photos with, like a BUNCH.

They had the outfits that the members wore in the advertisements which was also really cool~! The staff were all super kind and helpful too, which I definitely want to make sure I mention. They were really interactive, and fun, and made the experience all that more amazing.

They had a little DJ area set up too, where their music would play and you could play around with it~

I am sure many are familiar with BTS studio, but at tours they will set up a little studio where you can take photos/video with “BTS” (a digital version of them)

And since there were so many people, they had a little bowl of white and yellow balls, some blank and some with an X, and if you drew a certain ball that was blank, you were able to go into the BTS studio.

It was crazy because My best friend, and the three friends we made and were hanging with, and myself all drew one with an X, but the girl right after me got a blank ball. LOL.

After all of that, we made our way down to the BT21 store, which of course, also had a pretty long line, but time went by sooooo fast. Everybody was playing BTS in the line up, and talking to each other. It was so fun, and it just made me so proud to be ARMY.

They would let a certain amount of people in at a time.

The store was SOOOOOO cute. They had statues of the characters around the store, and a little section where you could take photos with the statues.

I spent quite some time in there, I was just way too excited. I am OBSESSED with BT21. Even the bags you carry your purchased items in, have the characters on them! It was just so cute~

The first time we went, I got a bunch of Chimmy stuff, but then I went back another day and got each character as well :)

All in all, I got a Chimmy Plush doll ( I had to ) , Van keychain to add with my Chimmy one, I got a Chimmy pen, I got each character folder (except I didnt get Koya which made me so sad!!!!!!!! So, I will get it online to add to the collection) I got a VAN water bottle, Chimmy sleeping mask so now I will have the Chimmy shirt, and the slippers to match for pajamas (although, I really want to get the pajama set) I got a Chimmy Massage stick, which came with a free poster! I got the Tata poster <3 I also got a BT21 all character weekly planner ,and BT21 all character clipboard with a notepad :) and a chimmy headband which I wore to the concert! I also got an RJ fan and a chimmy mirror~ I will post photos of everything later on <3 With the purchases , they gave little postcards and BT21 stickers, it was them lined up like BTS, and it said “Love yourself” :) So cute~!

It was awesome because if you showed your concert tickets , you also got a free bt21 character balloon~ I got Van ! :) Unfortunately, they were not allowed in the concert venue, and we were unable to put them anywhere until we got out, so we had to just throw them away at the gate! :(

After spending lots of time at the BT21 store, we headed back to the Staples Center and my heart was RACING.!!!!!!!!!!!!!

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the-world-of-sports · 11 months

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Pro Cricket Tips: Mastering Spin Bowling