gdp's Comments

breakawaycook : Persimmon Grilled Cheese

Thu, 17 Nov 2011 21:55:29 +0000

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!

breakawaycook : bac-blog-folder-wordpress.2009-12-24.xml_.txt

Tue, 8 Nov 2011 19:41:12 +0000

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!

breakawaycook : A Personal Note -- I'll Be Blind For a Bit

Tue, 25 Oct 2011 15:21:04 +0000

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.................

breakawaycook : Mastering Tang -- Using Citrus Effectively

Thu, 22 Sep 2011 20:03:13 +0000

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

breakawaycook : The Allure of Shiso

Tue, 20 Sep 2011 17:57:48 +0000

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!

breakawaycook : Matcha and Caffeine

Tue, 30 Aug 2011 17:10:03 +0000

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!

breakawaycook : A Quick Way to Great Pizza

Mon, 15 Aug 2011 17:55:59 +0000

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

breakawaycook : A Quick Way to Great Pizza

Thu, 11 Aug 2011 19:52:56 +0000

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.

breakawaycook : The Breakaway Approach to Cooking, Feeling, and Living Better

Thu, 11 Aug 2011 16:54:01 +0000

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.

breakawaycook : Really Easy Gojiberry Ginger Scones

Wed, 27 Jul 2011 17:37:52 +0000

Dried -- I've never even SEEN fresh!

breakawaycook : Cooking With Cast Iron

Mon, 25 Jul 2011 15:15:19 +0000

Rub as much of the rust as you can with coarse salt and a kitchen towel, then scrub with really hot water and a scrubby (no soap). Dry it thoroughly, heat it up gently, and add a teaspoon or so of veg oil, and rub it in with a paper towel. You may have to repeat the process, but if you do this enough the rust will go away and you'll have a gorgeous nonstick pan.

breakawaycook : A Personal Note -- I'll Be Blind For a Bit

Mon, 25 Jul 2011 15:00:09 +0000

Thanks Andy, you're too kind. And you also sum up breakaway cooking pretty well in one theoretical party description!

breakawaycook : The Allure of Shiso

Fri, 22 Jul 2011 15:42:46 +0000

Hi Ryan, yes, it's likely to turn out to be a purple shiso (green shiso wouldn't have any purple at all). Good news and bad news with this plant: the bad news is that it's tougher than green shiso; it tends to need longer chewing, and has a rougher texture. Not ideal. The good news is that it's *fantastic* flavor enhancer and color-giver. Putting it into dishes will flavor them mightily, and will turn them cool colors. But I usually take it out at the end (because it's too tough). It's idea for making umeboshi. Good luck, please stick around and let us know what you do with it!

breakawaycook : A Personal Note -- I'll Be Blind For a Bit

Mon, 18 Jul 2011 16:30:30 +0000

Thanks Jeff -- it's all great. Part I (ICL surgery) is done, can't wait for Part II (lasik). Then I really will be hanging out with the local eagles.

breakawaycook : A Personal Note -- I'll Be Blind For a Bit

Wed, 29 Jun 2011 18:11:05 +0000

Thanks everybody; I can see out of one eye!! The other one will be done tomorrow. The ophthalmologist will take both eyes down to a minus 5; when both eyes heal completely (6 to 8 weeks), we'll lasik them down to zero, for perfect 20-20, or possibly even 20-15, vision. And by total and utter coincidence, Delia's vision is minus 5(ish), so I'm now wearing an old pair of her glasses! For the next 6 to 8 weeks, that is. Then ... no glasses, no contacts. Some sort of vision party must be thrown.... :^)

breakawaycook : World-Class Wine, World-Class Matcha. Cooking Wine, Cooking Matcha

Thu, 23 Jun 2011 02:21:30 +0000

Matcha would indeed perk you right up. Wish I was there to make you a cup! For anyone reading this who doesn't know Stephanie, she's the designer behind large swathes of breakaway cook and breakaway matcha. Hire her if you need a web designer! http://studioroom.com

breakawaycook : Cooking With Cast Iron

Tue, 21 Jun 2011 19:29:24 +0000

Thanks so much for the comments, folks! If anything, I've gotten even more hardcore about castiron since this was published. I now have about 20 cast iron pans, all for different purposes, I adore them all.

breakawaycook : World-Class Wine, World-Class Matcha. Cooking Wine, Cooking Matcha

Mon, 13 Jun 2011 17:22:48 +0000

Thanks Mil -- how are your bees doing?

breakawaycook : World-Class Wine, World-Class Matcha. Cooking Wine, Cooking Matcha

Tue, 7 Jun 2011 15:38:05 +0000

Thank you Pandora -- love your name!

breakawaycook : Semi-dried Tomatoes with Extra Umami

Tue, 7 Jun 2011 15:38:04 +0000

Thanks Pandora, and welcome to our little breakaway world.�