Damn if I thought crossing the Bay Bridge was a trek before... now I need to make sure I do several activities to make it worth it.
Like stopping by a Korean grocery store to impulse buy snacks for market research and picking up some bentos from Rintaro after a long walk on the beach.
These packages look like those hyper realistic models of food in Japanese restaurant windows. Too perfect to eat. But of course we did, and it was as yummy and as crunchy as it looks.
Kaisen kakiage don - rice and seafood kakiage tempura with scallops, shrimp, onion, hot spring egg, tentsuyu, inger, scallion
Negikatsu bento - rice and pork+onion katsu with panko, pork soboro, and snowy cabbage salad with sesame dressing
As traditional of a breakfast as it's gonna get around here.
vegemite croissant from the freezer stash
sweet asian-y sausage
sunny side up egg with za'atar and herb salt
chunks of cheddar
For this past weekend's Sweetshop Sampler, Joyce participated in #bakersagainstracism, where I contributed mochi brownies. And I was pretty happy to make three pans in a row of brownies (I've literally never made three batches in a row of one baked good before) because we both share the love language of food. I don't know any other way to celebrate or soothe or express love. Or support in this case. Not that this is meant to substitute for the rest of the work to do in dismantling systemic racism, but that if I can contribute via food, I'm going to contribute via food.
Anyways, save for buttercream, this is probably the only recipe I have memorized now. Three repetitions in succession really is the key.
Adapted from here for the brownies and here for the mochi.
113g chocolate
100g butter
1T grapeseed oil
3 large eggs
175g sugar
50g brown sugar
1t salt
70g AP flour
1T corn starch
100g mochiko flour
45g sugar
145g water
1T grapeseed oil
-for the mochi: followed Mandy's instructions, but essentially, whisk mochiko, sugar, water in glass bowl and microwave covered for 1-2min, stirring halfway through until it's sticky and doughy. Fold in oil with spoon. This makes enough for two pans of brownies.
-for the brownies: melt chocolate, butter, and oil in microwave until smooth, let cool
-whisk eggs with sugars and salt until frothy
-whisk chocolate mix into egg mix
-sift in flour and cornstarch and fold
-layer half brownie batter in the pan
-oil fingers and add globs of mochi to pan
-cover globs with remaining brownie batter
-bake 30-35min at 350F
By the way, Rintaro rice leftovers went into this bomb crispy fried rice.
Saute sliced onions until translucent. Add bits of sausage. Add 1T tomato paste. Deglaze with shaoxin wine. Add more oil and leftover rice. Press into pan. Top with frozen peas, chunks of cheddar, and one egg. Stick in oven until cheese is melted and egg is cooked to liking.
Eaten straight out of the pan in one sitting while prepping for work presentation.
"I bring all of this into the historical kitchen with me: politics and race, sexuality and spirituality, memory, brokenness, repair, reclamation and reconciliation, and anger. I bring in moments from my own childhood and wince sometimes at the feelings of mourning and pain I get from them. Moments of shame and failure, moments of incredible love and affection." The Cooking Gene, Michael W. Twitty
"My loneliness was turning into something edible, something nourishing, something good when dipped in chili pepper and soy sauce." Know My Name, Chanel Miller
Like stopping by a Korean grocery store to impulse buy snacks for market research and picking up some bentos from Rintaro after a long walk on the beach.
These packages look like those hyper realistic models of food in Japanese restaurant windows. Too perfect to eat. But of course we did, and it was as yummy and as crunchy as it looks.
Kaisen kakiage don - rice and seafood kakiage tempura with scallops, shrimp, onion, hot spring egg, tentsuyu, inger, scallion
Negikatsu bento - rice and pork+onion katsu with panko, pork soboro, and snowy cabbage salad with sesame dressing
As traditional of a breakfast as it's gonna get around here.
vegemite croissant from the freezer stash
sweet asian-y sausage
sunny side up egg with za'atar and herb salt
chunks of cheddar
For this past weekend's Sweetshop Sampler, Joyce participated in #bakersagainstracism, where I contributed mochi brownies. And I was pretty happy to make three pans in a row of brownies (I've literally never made three batches in a row of one baked good before) because we both share the love language of food. I don't know any other way to celebrate or soothe or express love. Or support in this case. Not that this is meant to substitute for the rest of the work to do in dismantling systemic racism, but that if I can contribute via food, I'm going to contribute via food.
Anyways, save for buttercream, this is probably the only recipe I have memorized now. Three repetitions in succession really is the key.
Adapted from here for the brownies and here for the mochi.
113g chocolate
100g butter
1T grapeseed oil
3 large eggs
175g sugar
50g brown sugar
1t salt
70g AP flour
1T corn starch
100g mochiko flour
45g sugar
145g water
1T grapeseed oil
-for the mochi: followed Mandy's instructions, but essentially, whisk mochiko, sugar, water in glass bowl and microwave covered for 1-2min, stirring halfway through until it's sticky and doughy. Fold in oil with spoon. This makes enough for two pans of brownies.
-for the brownies: melt chocolate, butter, and oil in microwave until smooth, let cool
-whisk eggs with sugars and salt until frothy
-whisk chocolate mix into egg mix
-sift in flour and cornstarch and fold
-layer half brownie batter in the pan
-oil fingers and add globs of mochi to pan
-cover globs with remaining brownie batter
-bake 30-35min at 350F
By the way, Rintaro rice leftovers went into this bomb crispy fried rice.
Saute sliced onions until translucent. Add bits of sausage. Add 1T tomato paste. Deglaze with shaoxin wine. Add more oil and leftover rice. Press into pan. Top with frozen peas, chunks of cheddar, and one egg. Stick in oven until cheese is melted and egg is cooked to liking.
Eaten straight out of the pan in one sitting while prepping for work presentation.
"I bring all of this into the historical kitchen with me: politics and race, sexuality and spirituality, memory, brokenness, repair, reclamation and reconciliation, and anger. I bring in moments from my own childhood and wince sometimes at the feelings of mourning and pain I get from them. Moments of shame and failure, moments of incredible love and affection." The Cooking Gene, Michael W. Twitty
"My loneliness was turning into something edible, something nourishing, something good when dipped in chili pepper and soy sauce." Know My Name, Chanel Miller
No comments:
Post a Comment