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Ume is the Japanese word for plum. The "vinegar" is the byproduct from making umeboshi which is a dried, brined side dish often eaten with rice. It's not technically a vinegar but it's plenty sour and flavorful. It is not made from umeshu (plum wine)
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It's not that much work to cook them. Boil them in salted water for about 45 minutes (or until soft). Peel the skin off and eat. They taste a bit like chestnuts.
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That gives me an idea. The way my mom has always made bitter melon is sort of like a loose omelette concoction with stir fried bitter melon and tomatoes, sauced with miso, mirin, and soy sauce. Since you roasted yours, I would add roasted cherry tomatoes. I bet that would taste fantastic. Did you eat it by itself or in a…
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Do you have an iphone? That's an iphone feature, not myfitnesspal. Go to settings and the 10th one down is for screentime.
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I imagine that Invisalign is just like braces when it comes to having to brush your teeth after eating. My orthodontist told me just rinse with mouthwash if I can't brush after snacks or lunch. Do that. Just use mouthwash after 2 of your meal and brush after 3 of your meals. The goal is to get rid of the food debris in…
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^ That's what I would do. You can also add a bit of cream and cheese if you can afford the calories. If you're adding the cream and cheese, make sure you squeeze the moisture out of the defrosted spinach. How are you doing your potatoes? If you're doing mashed potatoes, you can just mix the spinach in there. Or, you can…
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That peanut butter container is pretty confusing. It doesn't say what the serving size is. Is that 639 kcals per 100gram? What's that 35gr. notation on the bottom left hand corner of the label. That other label seem pretty straight forward though. Does it say the net weight/net volume in the front? It's 22kcal per 100 mL.…
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I've tried the Impossible Burger at three places now - Umami Burger, Fat Burger, and Carl's Jr. So far, Umami Burger was the best and the only one that was indistinguishable from a real burger. Fat Burger tasted and looked more like ground chicken or ground pork. I tried Carl's Jr twice and the second time it made me…
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I roast a lot of my veggies stovetop on a cast iron skillet so you can certainly do it on an electric skillet. It'll roast quicker than in the oven so you'll have to be more diligent on keeping an eye on it. I roast mine about 3 minutes per side, depending on thickness. Your roast time my be different.
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Don't create a new recipe. To create a meal, add each item to your meal of choice. For instance, if you want to create your typical breakfast, add egg, sausage, and toast for breakfast. Then go to quick tools > remember meal > give your meal a name. Then tomorrow, you can select that meal and then change the individual…
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I was curious as well, so I looked it up Amazon link
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I don't like olives, ergo, I don't like olive oil (for the most part). I prefer good EVOO instead of butter on my bread (if I put anything on my bread) and good EVOO on pasta with fresh veggies and no other sauces.
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Yup, they're only really good for re-heating leftovers for getting them crispy again. Even then, it takes a long time so I'd rather just nuke leftovers and eat them soggy. They're great for wings and frozen french fries and frozen foods. That's about it.
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This is probably one of those dishes that everyone does just a little bit different. I fry the sausage in a skillet without any added oil, then the peppers and onions near the end. I used to boil the sausages but I like it this way better.
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I have an anova sous vide stick and it works perfectly. They're technically called immersion circulators in that you immerse part of the machine in water. Then it suck up water, passes it through a heating element, then spits out the hot water. You can probably use it to heat up and keep a huge vat of tea or coffee but it…
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I thought it was from the movie Super Troopers. Part of the "cat game" to see how often they can get away with saying "meow" instead of "now". From the movie:"All right meow. Hand over your license and registration."
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I saw that same article but I've been using Squid brand for several years now. There's nothing wrong with it. It's not an overpowering flavor. It's not fishy. It's in the background and provides that umami flavor, especially in dishes that don't necessarily call for fish sauce. I've used it in salsa and in marinara sauce.…
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I've had it off and on for the past couple of years. I actually have the DVD's for p90x and 21 day fix, but I like the convenience of BOD.
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I did it with a miso glaze last night. I should've probably marinated it overnight. The basic recipe is 2 part sake, 2 parts mirin, 2 parts miso and 1 part sugar (maybe use less). I'm going to play around with the recipe a little bit. I think it needs some acidity so maybe add a bit of vinegar. You can also try it with…
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The final episode was posted yesterday. No spoilers, but it was a good show.
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The calorie count for the Cajun style is in addition to the calories of the fish. If you ordered the tilapia Cajun style, that would be a total of 410 calories, plus the it comes with two sides, so the lowest calorie option is the zucchini which is 60 cal each order. That would put you at 530 which is still low calorie. I…
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To me, a lot of the mushrooms are mild in flavor and are just a great vessel for carrying whatever flavor you put in with them. White button mushrooms are like that for me. I don't like them in pizzas anymore but I almost always have mushrooms with whatever vegetable side dish I'm making. Enoki and shimeji mushrooms are…
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This. This is exactly how it should be done.
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I don't know how you do your salsa but I soften my tomatoes, onion, and chili in boiling water before tossing the blender. Salsa literally translates to sauce, so this salsa sauce for everything - seafood, chicken, steak, etc. For variety, you can roast everything before blending. Salt, pepper, and a smidge of cumin powder…
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I go by feel, but yeah, probably close to fully blackened. I'll put in a covered bowl to cook with residual heat, then peel once it's cooled enough. Also a good way for doing baba ganoush.
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Both. I'm fortunate enough to have access to both Japanese and Korean markets where they make their own kimchi and pickles. I make them at home, but when at these stores, it's hard to resist when they have samples out for you to try. I use a quick picking method so they're not truly fermented.
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dried mushrooms (shiitake, porcini, etc.) - most in stir fries, but i use the spent water as a veggie broth for my stir fry sauce. it adds a ton of umami flavor. dried mango - as is. canned bamboo shoots and baby corn - mostly in stir fries frozen peas - mixed in with rice or as a puree for sauces. You didn't ask this, but…
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Last night’s dinner: roast mini bell peppers, Brussels sprouts, carrots, and okra.
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That's probably Chinese eggplant. Japanese eggplant is shorter (about 6" max and darker). Chinese/Japanese eggplant is less bitter than the globe/American variety. My favorite way to prepare them is to roast them right on the stove top directly on the flame. Peel, then serve with tomatoes, garlic, lemon or vinegar and…
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I sliced off a tip of my thumb a couple years ago. Ended up getting stitches for it. It took me a while to get up the courage to start using a mandolin again. I never even thought about cut proof gloves.