Food and Drink

Challenge Week 3 Wrapup Reports

Well, it is Friday evening again here in New Zealand. Time for those of us in the early parts of the world to start posting our reports on Week 3 of the 5 Week Bento Challenge.

We're over half way now.

Room temperature bento?

Hey all! First time to the forums and I have a maybe weird-ish question?

I'm no stranger to bento making but in the past I have been able to refrigerate and/or heat up my bentos in a microwave. However currently I have a job that not only has NO set schedule, which is bad enough - but I have no access to a fridge, or a microwave. I know I could technically get some ice packs and pack them well, but I have a LOT to carry as a freelance artist, and my bento in a small bag is usually all I can handle. Also I really don't enjoy eating everything freezing cold! Haha I know - so many problems! continue reading...

Mochi crush

So, a few years ago my friend Min taught me to make this mochi-esque dessert/snack/treat: Mix sweet/sticky/glutinous rice flour with enough water to make a batter with the consistency of heavy cream. Pour that onto a buttered flat plate or flat form so that you have a nice large 1/8" or 1/4" flat pool of batter. Microwave or steam (microwaving is vastly faster for me) for a minute or two, watching carefully. The batter is cooked when it has changed from bright opaque white to a more translucent white/pearly grey. continue reading...

question about the little soy sauce bottle

I have some of the little soy sauce bottles, which originally came with a little matching eye-dropper thing to help put the soy sauce in. But now its been over-used and the seam at the bottom split, so there isn't any more suction in the eyedropper. I've tried using the bottles themselves to suck in the soy sauce, but they only ever get about half-full, so I end up needing to take in two bottles.

I've also noticed that some bottle sets don't even come with an eye dropper. Is there a secret to filling these things that I just haven't figured out yet? :)


Is this still good?

So, I was going to go to the liquor store to buy a bottle of sake for all these yummy recipes. Then I remembered there's a 10-year-old bottle (never opened) of sake in the cabinet, which we were given.

So, is it still any good, or will it be toxic?

Besan (chickpea) flour

Hi everyone,

I have most of a large jar of besan flour (chickpea flour) and I don't know what to do with it. I _was_ making socca (chickpea flat breads) but my grill broke. Any other thoughts?


Vegan Spanish Rice - For a Rice Cooker

My husband gets very tired of plain brown rice in his lunch, and I like a bit of variety as well so I decided to make a healthier, vegan version of Spanish style rice.

-2 cups uncooked brown rice
-1 can low-sodium diced tomatoes
-1 packet of low-sodium condensed vegetable broth (or bouillon)
-1/2 cup of chopped celery
-dash of onion salt (can substitute powder)
-dash of garlic salt (can substitute powder)

Brown the uncooked brown rice in some cooking spray, sort of how you cook rice-a-roni. Put all the ingredients in a rice cooker, fill rice cooker with water to about 4 1/2-5 cups once all the ingredients are in and let the rice cooker do the rest.

This fluffed up to about 6 cups and by my calculations is about 233 calories per cup. continue reading...

Kombu for dashi.. cook's treat?

I have a question about making dashi. I make dashi with some regularity, and I put the kombu & bonito in the freezer to make niban dashi, and this makes me happy to be getting good use from these ingredients. continue reading...