IntenseDebate - breakawaycook

14 years ago @ breakawaycook - Persimmon Grilled Cheese · 0 replies · +1 points

Thanks Marianne. It almost doesn't matter which plum wine you use, since the final flavor is so dominated by the umeboshi ... I tend to use the cheaper one. And yes, I haven't seen it anywhere except Asian markets (though Berkeley Bowl, of course, carries it).

I'm not a regular togarashi user for some reason -- I much prefer the taste of fresh chiles, which I eat by fistful. A breakaway togarashi blend could be fun though, thanks for the idea! So great about your gojiberries -- take a picture of the bush, please, I want to see them live!

14 years ago @ breakawaycook - bac-blog-folder-wordpr... · 0 replies · +1 points

Thanks Chai, that's quite inspiring -- and so true. LOVE pressure cookers, they're wonderful. Interesting that you have so few tools, and yet have TWO pressure cookers! I'm visiting you if I ever make it to India, so please keep in touch!

14 years ago @ breakawaycook - A Personal Note -- I'l... · 0 replies · +1 points

Sarah, thanks for thinking of me -- all is well. Beyond well! New post coming up soon about it, but Part II was a raging success. I can seeeeeeee.................

14 years ago @ breakawaycook - Mastering Tang -- Usin... · 0 replies · +1 points

Thank you Alyssa! Is this you? http://doctorberlin.com/ If it is, I'm SURE you would enjoy the matcha I've sourced -- check it out if you can, htttp://breakawaymatcha.com

14 years ago @ breakawaycook - The Allure of Shiso · 0 replies · +1 points

Thanks Folly. My container shiso not only reseeds itself every year, somehow some shiso miraculously finds its way to OTHER containers! Drying and crushing is a great idea. I've found that it loses much of its pungency when dried, but I'll give it a second shot -- thanks very much!

14 years ago @ breakawaycook - Matcha and Caffeine · 0 replies · +1 points

Thanks Rachelle, our little bundle of mush is peppy and eager to learn what seems to be at least 10 words per day. She also demands matcha salt on her eggs!

14 years ago @ breakawaycook - A Quick Way to Great P... · 0 replies · +1 points

It's not so sticky -- just lightly flour your board (I do mine right on the pizza peel) and your hands.

14 years ago @ breakawaycook - A Quick Way to Great P... · 0 replies · +1 points

Thanks Michelle -- no wading in our local TJ's, and I have to go anyway to pick up my TJ staples (olive oil, dried fruit, carrot juice, apple juice, yogurt, crackers, ice cream, frozen blueberries, edamame, beer). Still would like to hear your dough recipe though!

Deana, how did I know you would comment? :^) Never even considered stuffed breads, thanks for that idea, it sounds great. Those kids menus really are hideous!

And Andy, your situation sounds like a big win for everyone (especially you!). Thanks for chiming in.

14 years ago @ breakawaycook - The Breakaway Approach... · 0 replies · +1 points

Thanks -- she's now coming up on two!

I did coin the term, and the approach is something born from all my years in Japan -- using Japanese ingredients in accessible, easy ways that tend to be unorthodox. It then morphed into other culinary traditions that some home cooks consider hard to approach, namely Southeast Asian, Indian, and Middle Eastern (in addition to Japanese). It's really kinda simple: powerhouse staples from those cuisines, combined simply with lots of fresh produce.

Anyway welcome! Please do stick around.

14 years ago @ breakawaycook - Really Easy Gojiberry ... · 0 replies · +1 points

Dried -- I've never even SEEN fresh!

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