Just Hungry

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I have to admit, that a lot of the baking I do is quite time consuming - such as the desem bread. For me, baking bread is sort of a hobby, not something I just do for the sake of making bread, but it's not practical to bake things that require long kneading and hours of rising time frequently. But not all bread doughs like that. This dough, which can be used for pizza, foccaciaa, calzone, and the like, is very simple to make, especially if you have a food processor.

I've been posting some of the basic building blocks of Japanese cooking, and I thought I would add some other basics too. While I like to experiment with a new recipes sometimes, for everyday cooking this isn't too practical. So I rely on a few basic recipes that I have more or less memorized, and vary them to produce different results. continue reading...

ochazuke is rice, tea and a lot of very Japanese stuff.

Ochazuke combines two quintessentially Japanese ingredients, plain white rice and green tea. Ochazuke is commonly served at the very end of an elaborate Japanese full course meal. It's also favored as a midnight snack, a hangover cure, or just when you want something hot and filling. It's commonly made with leftover rice, though ideally the rice should be heated up if it's cold. continue reading...

Yesterday, I took the cut away desem and made desem dosas. I had never made dosas with desem that was so young before, it but it still came out great. continue reading...