Tuesday, January 27, 2009
Saturday, January 24, 2009
Finger Swollena After Shoveling Snow
three colors minced ☆ Sanshoku Soborodon
This is the dinner yesterday. It was a long time since I cooked a bit 'different things, and so yesterday afternoon at a certain time I decided that I no longer wanted to work and I started in the kitchen.
The main dish is at the center, of course, and it's called just sanshoku soborodon, translated more or less as a trio of ground. In fact there is ground chicken with soy sauce, mirin and sugar, scrambled egg he variously flavored, and the ribs into pieces. All of course on rice. But a Japanese dinner
respectfull at least one (possibly two) additional courses ( kobachi ), and I of course I never want to cook more, but yesterday I performed in what you see, that is: namuru spare ribs (easy, I used the stems of the ribs in soborodon!) and shabu shabu salad . The
namuru (top left) is a Korean condiment (I think) made from sesame oil. It can be done with all the vegetables, but the most common is to soybeans. Instead
shabu shabu salad (top right) is a cold dish made with pork cut very thin and barely blanched raw, so that it is very soft. Then we add leeks and cucumbers, and seasoned with some sort of vinaigrette. The real shabu shabu is a hot dish, star nabe, where a number of vegetables (Chinese cabbage, leeks, mushrooms etc) and tofu , approaches the fact that pork must be cooked very little (time to say "shabu shabu"), and then dipped in a slightly sour sauce (ponzu ) .
What about the other? Bon appetit!
The main dish is at the center, of course, and it's called just sanshoku soborodon, translated more or less as a trio of ground. In fact there is ground chicken with soy sauce, mirin and sugar, scrambled egg he variously flavored, and the ribs into pieces. All of course on rice. But a Japanese dinner
respectfull at least one (possibly two) additional courses ( kobachi ), and I of course I never want to cook more, but yesterday I performed in what you see, that is: namuru spare ribs (easy, I used the stems of the ribs in soborodon!) and shabu shabu salad . The
namuru (top left) is a Korean condiment (I think) made from sesame oil. It can be done with all the vegetables, but the most common is to soybeans. Instead
shabu shabu salad (top right) is a cold dish made with pork cut very thin and barely blanched raw, so that it is very soft. Then we add leeks and cucumbers, and seasoned with some sort of vinaigrette. The real shabu shabu is a hot dish, star nabe, where a number of vegetables (Chinese cabbage, leeks, mushrooms etc) and tofu , approaches the fact that pork must be cooked very little (time to say "shabu shabu"), and then dipped in a slightly sour sauce (ponzu ) .
What about the other? Bon appetit!
Monday, January 19, 2009
Tuesday, January 13, 2009
When I Turn 21 Do I Need To Renew My License
Efelanti noddole
What is and what is the noddola Heffalump Movie?
PS: sorry for scholarly citation, but when one has learned there is little to do ... 
What is and what is the noddola Heffalump Movie? PS: sorry for scholarly citation, but when one has learned there is little to do ...
Monday, January 12, 2009
Monday, January 5, 2009
Desiproject Train And Bus Groping
and I like old words
I like the old words, those who do not feel so much more. Sessappiglio, wedding (preferably marriage), funerals (and not the funeral than he want to do?!) bird of the forest, naughty, and so on and so forth.
I also like when a sentence in Italian peeps a word, only in dialect. Type the butcher, a woman buys a sausage: cook it for, Vaira?
I like old men who get his tie just to go buy the paper, give me the idea to have a respect for the world that I no longer see.
I also like when a sentence in Italian peeps a word, only in dialect. Type the butcher, a woman buys a sausage: cook it for, Vaira?
I like old men who get his tie just to go buy the paper, give me the idea to have a respect for the world that I no longer see.
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