Just Hungry

iSnack 2.0? Really? Were they serious? continue reading...

A bit about Air Yakiniku, an odd slice of Japan. continue reading...

During a bout of procrastination, I came across this post on Serious Eats about making udon from an translated-to-English Japanese cookbook classic, Japanese Cooking: A Simple Art by Shizuo Tsuji. You know this is a classic, since the original forward for it was written by M.F.K. Fisher! Anyway, the author of the Serious Eats post gets quite excited about the instructions in the recipe (which apparently calls for egg yolks…more about this later) saying to knead the dough until it’s the texture of an earlobe.

Actually, the earlobe (mimitabu 耳たぶ) is used quite commonly in Japanese cooking. What? you say? Well…here’s how. continue reading...

Scene from a market. continue reading...

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Where I ponder the question: Why do American cooks do things with cups, not weight? continue reading...

House-hunting, and encountering old, vintage kitchens. Fun! continue reading...

How to make moffles or mochi waffles, a relatively new but very popular snack in Japan, in a regular waffle maker. continue reading...

Let’s pretend that there are no tiresome restrictions like visas and such. If eating well were the only criteria, where in the world would you move to? continue reading...

(Photo by scriptingnews)

Now that I know for sure that President Obama is a lefty, I wonder which hand he uses for chopsticks. continue reading...