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as the KING would say...
thank yew, thank yew very much
since i just did the same thing to do some corn chowdah down the way.
tonight we are back from the hawkgawk and craving some fish so a "wild" salmon portion(can't call it a filet or a steak) from our local grocery for john that will be oven baked and a fillet of halibut that i will do in some cornflake crumbs. the difference will about 5 minutes between mine and his. some sweet potato fries and some fresh summer squash with some cherry tomatoes i think to round it out.
Today I Cooked Breakfast, lunch dinner - Whatever!
MultiQuote
#7182
- Group: Members
- Posts: 1,662
- Joined: 19-September 06
Posted Yesterday, 07:23 PM
I made okonomiyaki for dinner tonight. Oddly enough, this is the first time I've cooked Japanese food for dinner since we got back from Japan in May. This, despite all the Japanese kitchenware I bought while I was over there! I'm really looking forward to the weather cooling down enough for me to make chawan-mushi again in my new chawan-mushi cups.
Anyway, the okonomoiyaki was good. Took my right back to Osaka...
Anyway, the okonomoiyaki was good. Took my right back to Osaka...
kayahara.ca
"A pot saver is a self-hampering cook. Use all the pans, bowls, and equipment you need, but soak them in water as soon as you are through with them. Clean up after yourself frequently to avoid confusion."
-Julia Child, Mastering the Art of French Cooking
"A pot saver is a self-hampering cook. Use all the pans, bowls, and equipment you need, but soak them in water as soon as you are through with them. Clean up after yourself frequently to avoid confusion."
-Julia Child, Mastering the Art of French Cooking
#7183
- Administrator
- Group: Root Admin
- Posts: 6,930
- Joined: 15-August 06
Posted Yesterday, 07:31 PM
Matthew Kayahara, on 06 September 2010 - 08:23 PM, said:
I made okonomiyaki for dinner tonight. Oddly enough, this is the first time I've cooked Japanese food for dinner since we got back from Japan in May. This, despite all the Japanese kitchenware I bought while I was over there! I'm really looking forward to the weather cooling down enough for me to make chawan-mushi again in my new chawan-mushi cups.
Anyway, the okonomoiyaki was good. Took my right back to Osaka...
Anyway, the okonomoiyaki was good. Took my right back to Osaka...
And what is okonomoiyaki?
Administrator, CooksKorner
cookskorner@gmail.com
Practice. Do it over. Get it right.
Mostly, I want people to be as happy eating my food as I am cooking it.
cookskorner@gmail.com
Practice. Do it over. Get it right.
Mostly, I want people to be as happy eating my food as I am cooking it.
#7184
- Group: Members
- Posts: 1,662
- Joined: 19-September 06
Posted Yesterday, 07:34 PM
Marlene, on 06 September 2010 - 08:31 PM, said:
And what is okonomoiyaki?
Sorry! I posted about it back here, but I guess that is a while ago now, isn't it?
Funny, though. When I look at that picture, it's clear that I have a better sense of how to cook it now than I did in January. Clearly eating so much of it in Japan paid off!
kayahara.ca
"A pot saver is a self-hampering cook. Use all the pans, bowls, and equipment you need, but soak them in water as soon as you are through with them. Clean up after yourself frequently to avoid confusion."
-Julia Child, Mastering the Art of French Cooking
"A pot saver is a self-hampering cook. Use all the pans, bowls, and equipment you need, but soak them in water as soon as you are through with them. Clean up after yourself frequently to avoid confusion."
-Julia Child, Mastering the Art of French Cooking
#7185
- Group: Members
- Posts: 958
- Joined: 27-October 07
Posted Yesterday, 09:41 PM
Breakfast this morning:
Scrambled eggs with jalapenos, sausage gravy and (frozen) biscuits. It was 70 degrees here last night, so I’m pushing for FALL!!!
Scrambled eggs with jalapenos, sausage gravy and (frozen) biscuits. It was 70 degrees here last night, so I’m pushing for FALL!!!