Looking for a good TSUKEMONO recipe for Green Tomatoes -- Help, have tons of tomatoes!!!

I'm a pretty standard 30's guy who can follow a recipe. I would really like to start cooking Japanese food as well as making bento boxes. The bento box books that I've seen are look pretty complete as far as making a complete meal. It would be great if there were similar resources for making breakfast and dinner meals. I'm trying to make the distinction of cooking a dish from a recipe and putting together a meal. I can follow a recipe, but I break down when trying to combine things.

Heeeello everyone!! it seems that everyone is on a diet here and they are asking me (their healthy food reference, lol) for some original salad recipes. I told them some recipes I had but I came out to notice that I do not know that much recipes more than the chickpeas salad, and this one that I think has not been posted yet. If it has, just ignore it, lol (one serving): - 1 tomato for salad - 1 french onion - canned tuna - olive oil - vinegar - a pinch of salt.

Hi everyone! I know we have some Spanish members here (Jiza, Loretta...anyone else?) Anyway - I was recently asked for an 'authentic' paella recipe, and realized I don't have a clue! I'm wondering what to you is an 'authentic' paella? Do you need a paella pan? What kind of rice? What should go in it? What are the must-have characteristics? Please chime in whether you're Spanish or not, if you love paella :)

I bought a bag/package of peeled and boiled lotus root. Seeing others use it made me very curious. Well now I am stuck -- opened the bag the other day and tried pan frying a couple of pieces with what I was making for breakfast. I got my son and my husband to try it. The men were like "ok but I would not be interested in having it again" and I am wondering what else I can do. Also - how long will it last in the fridge now that the sealed packaging is open?? Thanks for the help.

So, I have all of this coffee sitting around my house, whole bean. Was wondering if you guys have any ideas of what to do with it, besides brewing (Which I do, but working in a coffee shop kinda makes it redundant) and baking (My oven's busted :<). Open to most stuff :D

Here I am, just enjoying cooking a risotto primavera (in summer... so more a Risotto Estate, then:)). It's one of my favourite cookery activities; it's relaxing, gives you time to reflect while your stir and stir...I also enjoy the copious glasses of wine consumed in this lengthy process. I tend to go a little bit Keith Floyd when I cook dishes with alcohol in - one for the pot, one for me! - so try to avoid recipes involving booze, and always use cooking sake rather than drinking sake. :)

(From the forum - a sign of the times?) Hi guys! I recently learned that there's a new food fad in Japan called "Neko-manma", which consists of rice mixed and matched with various toppings. "Neko-manma", which literally translates into kitty food, refers to leftovers like rice mixed with miso soup or whatever was from the night before. It was probably named because people in the old days would give that to pets. But the present-day neko-manma completely shatters preconceived notions. Some of these topping combos are unexpected, like potato chips and mayo (boy do Japanese people love mayonnaise!), others are not that out of the blue, for example, oden and the soup from it poured onto the rice, or natto and okra and egg. Books dedicated to neko-manma (the one I just saw was http://news.walkerplus.com/2009/0223/3/photo16.html) are popping up and selling like hotcakes because they are very cheap (you don't need many ingredients, and you can use leftovers too...the link above's main catchphrase is "One Meal for 30yen"), easy to make at home (you just need to pour everything on top of a bowl of rice, and you don't really need to cook much), and easy to clean and eco-friendly too (you only need one rice bowl).