bmwracer wrote:
That I remembered... :nut: :crazy:
It may sound old fashion...but sometimes the ol' grocery list comes in handy...I use it. :)
It may sound old fashion...but sometimes the ol' grocery list comes in handy...I use it. :)
Food, Food, and More Food Thread
Started by bmwracer · 6 Oct 2004 · 25,210 replies
General Discussion
It may sound old fashion...but sometimes the ol' grocery list comes in handy...I use it. :)
Tu_triky wrote:It may sound old fashion...but sometimes the ol' grocery list comes in handy...I use it. :)
So do I.
But I've forgotten that on occasion as well. :beaten:
bmwracer wrote:
So do I.
But I've forgotten that on occasion as well. :beaten:
Therein lies the rub.
![[image]](http://www.asianfoodgrocer.com/1deena/feb2008/haiga-rice.jpg){kind=link}
bmwracer wrote:Picked up my haiga brown rice at the Mitsuwa... :victory:
[image]
Looks like it's got twice the potassium and fiber and three times the magnesium... Nice. :victory:
![[image]](http://www.asianfoodgrocer.com/1deena/feb2008/haiga-rice_big.jpg){kind=link}
Yup.
That's the exact brand I have at home....the difference in taste is so subtle it's like you're still eating the polished white rice you're used to.
Tu_triky wrote:Yup.
That's the exact brand I have at home....the difference in taste is so subtle it's like you're still eating the polished white rice you're used to.
Funny thing about the label: "Product of USA." :beaten:
There was a Tamaki brand as well... $10 for a 2kg bag. :sweat:
Back from my local sushi restaurant... Good sushi tastes even better when you have a running conversation with a nice waitress... :beaten: :victory:
bmwracer wrote:
Funny thing about the label: "Product of USA." :beaten:
I've seen that quite a few brands....
There was a Tamaki brand as well... $10 for a 2kg bag. :sweat:
Dayem that IS expensive. 10 bucks for approx. 4 lbs
Tu_triky wrote:Dayem that IS expensive. 10 bucks for approx. 4 lbs
That Kagayaki brand was $6.50... :sweat:
But quite reasonable considering all those nutritional benefits. :victory:
Now let's see how it tastes... :)
bmwracer wrote:
That Kagayaki brand was $6.50... :sweat:
But quite reasonable considering all those nutritional benefits. :victory:
Now let's see how it tastes... :)
Yeah went I bought it a while back it was about that price...yeah it's just better for you...it's expensive because it's a really laborious process to remove the bran and not the germ....and it is better for you.
Tu_triky wrote:it's a really laborious process to remove the bran and not the germ....
I can picture a sweatshop in the heart of California with day laborers picking out the bran of each rice grain one by one... :beaten:
bmwracer wrote:
I can picture a sweatshop in the heart of California with day laborers picking out the bran of each rice grain one by one... :beaten:
Somebody better raise up and follow in the footsteps of Ceasar Chavez then....this would be a worthy cause to champion...if there were such workers!
Tu_triky wrote:Somebody better raise up and follow in the footsteps of Ceasar Chavez then....this would be a worthy cause to champion...if there were such workers!
I'd forward this to Hillary. :beaten:
bmwracer wrote:
I'd forward this to Hillary. :beaten:
Yeah she gets shiet, done....like the rest of the politicians. <insert further sarcasm regarding the efficacy of our leaders>
Tu_triky wrote:<insert further sarcasm regarding the efficacy of our leaders>
Or lack of efficacy. :beaten:
bmwracer wrote:
Or lack of efficacy. :beaten:
Exactly.
From Japan Times
A perfect match between Belgian and Japanese cuisine :victory: :woot:
'Mochi' moffles reinvent the waffle
By KAZUAKI NAGATA
Staff writer
The love of rice the Japanese have may partially explain the recent boom behind the "moffle" — a Belgian waffle-shaped "mochi" pounded rice cake.
It may look just like a waffle, but one bite is enough to tell the difference. While the outside is toasted and crispy, the inside contains a thin layer of glutinous mochi.
According to Sanyei Co., which came up with the moffle and also invented moffle makers for both business and home use, the product has been selling so well recently that there are hardly any left in stock.
"(Demand) is more than what we expected," said Yohei Yamasaki, a spokesman for Sanyei.
Making a moffle is quite simple. Just open the lid of the moffle maker, which looks very similar to a waffle iron, place the mochi inside and close the lid. After several minutes, a toasted waffle-looking mochi is ready.
It is also possible to make moffle sandwiches by combining ingredients with the mochi before cooking. Alternatively, you can add sweet or salty toppings as the plain taste of mochi goes well with either. For example, a moffle can be made into a meal by adding ham and cheese to the mochi, or a dessert by putting ice cream on it.
Yamasaki said moffles started to become popular in December and January when the fare received media coverage introducing it as a unique, new type of food.
But the birth of the moffle goes back a lot further than this.
When Sanyei was carrying out a sales demonstration of a waffle iron in 1999, one observer commented, "It would be nice if we could toast mochi with it."
Later on, the company tested mochi on a waffle iron, creating food people had never seen before, and received a trademark in 2000.
Although Sanyei had provided the moffle as a demonstration recipe, it really caught consumer attention when the company served it at a food exhibition in 2006.
Yamasaki said people loved moffles, and the company served about 600 each day during the two-day exhibition.
This positive reaction led Sanyei to produce their moffle maker.
The company began selling moffle makers for business use last spring and for home use in August.
One of the main differences between a waffle iron and a moffle maker is the temperature, said Yamasaki, adding the moffle maker is able to cook mochi at a higher temperature.
Due to the recent popularity, Yamasaki said the number of eateries that have ordered moffle makers has increased.
Aki Maita and her husband, Takayuki, opened the 30-seat cafe Sevel in the Oimachi area in Shinagawa Ward, Tokyo, last December.
The cafe serves moffles and has been doing a brisk business.
"A lot of people now come to eat moffles. We have to ask people to wait during weekends," she said.
Just like Sanyei, their popularity was also unexpected for Maita.
Maita's first encounter with the moffle was at an exhibition held in Tokyo Big Sight about a year and a half ago.
When Sanyei was introducing business-use moffle makers, Maita and her husband, who had already planned to open a cafe, tasted a "mentaiko" (cod roe) moffle and another with chocolate and ice cream.
"It was something new, looked cute and was delicious," Maita said. Since the couple wanted to serve something unique, they included moffles on the menu, never expecting them to be such a hit.
When the cafe opened in December, moffles were still new to many, and just one kind was offered daily as "Today's Moffle."
A perfect match between Belgian and Japanese cuisine :victory: :woot:
'Mochi' moffles reinvent the waffle
By KAZUAKI NAGATA
Staff writer
The love of rice the Japanese have may partially explain the recent boom behind the "moffle" — a Belgian waffle-shaped "mochi" pounded rice cake.
It may look just like a waffle, but one bite is enough to tell the difference. While the outside is toasted and crispy, the inside contains a thin layer of glutinous mochi.
According to Sanyei Co., which came up with the moffle and also invented moffle makers for both business and home use, the product has been selling so well recently that there are hardly any left in stock.
"(Demand) is more than what we expected," said Yohei Yamasaki, a spokesman for Sanyei.
Making a moffle is quite simple. Just open the lid of the moffle maker, which looks very similar to a waffle iron, place the mochi inside and close the lid. After several minutes, a toasted waffle-looking mochi is ready.
It is also possible to make moffle sandwiches by combining ingredients with the mochi before cooking. Alternatively, you can add sweet or salty toppings as the plain taste of mochi goes well with either. For example, a moffle can be made into a meal by adding ham and cheese to the mochi, or a dessert by putting ice cream on it.
Yamasaki said moffles started to become popular in December and January when the fare received media coverage introducing it as a unique, new type of food.
But the birth of the moffle goes back a lot further than this.
When Sanyei was carrying out a sales demonstration of a waffle iron in 1999, one observer commented, "It would be nice if we could toast mochi with it."
Later on, the company tested mochi on a waffle iron, creating food people had never seen before, and received a trademark in 2000.
Although Sanyei had provided the moffle as a demonstration recipe, it really caught consumer attention when the company served it at a food exhibition in 2006.
Yamasaki said people loved moffles, and the company served about 600 each day during the two-day exhibition.
This positive reaction led Sanyei to produce their moffle maker.
The company began selling moffle makers for business use last spring and for home use in August.
One of the main differences between a waffle iron and a moffle maker is the temperature, said Yamasaki, adding the moffle maker is able to cook mochi at a higher temperature.
Due to the recent popularity, Yamasaki said the number of eateries that have ordered moffle makers has increased.
Aki Maita and her husband, Takayuki, opened the 30-seat cafe Sevel in the Oimachi area in Shinagawa Ward, Tokyo, last December.
The cafe serves moffles and has been doing a brisk business.
"A lot of people now come to eat moffles. We have to ask people to wait during weekends," she said.
Just like Sanyei, their popularity was also unexpected for Maita.
Maita's first encounter with the moffle was at an exhibition held in Tokyo Big Sight about a year and a half ago.
When Sanyei was introducing business-use moffle makers, Maita and her husband, who had already planned to open a cafe, tasted a "mentaiko" (cod roe) moffle and another with chocolate and ice cream.
"It was something new, looked cute and was delicious," Maita said. Since the couple wanted to serve something unique, they included moffles on the menu, never expecting them to be such a hit.
When the cafe opened in December, moffles were still new to many, and just one kind was offered daily as "Today's Moffle."
EstherM wrote:From Japan Times
A perfect match between Belgian and Japanese cuisine :victory: :woot:
'Mochi' moffles reinvent the waffle
Very interesting article....I liked to try one!
Speaking of rice, I tried the brown haiga last night: not bad.
Slightly sweeter and nuttier than regular white rice... It was sorta overpowered by the marinated salmon that I had with it, but it was good.
Next up: the gyoza test. :mrgreen:
Slightly sweeter and nuttier than regular white rice... It was sorta overpowered by the marinated salmon that I had with it, but it was good.
Next up: the gyoza test. :mrgreen:
bmwracer wrote:Speaking of rice, I tried the brown haiga last night: not bad.
Slightly sweeter and nuttier than regular white rice... It was sorta overpowered by the marinated salmon that I had with it, but it was good.
Yeah that's the impression I had....I like it so that's why I recommended it...it's definitely not as bland as polished rice. Glad you found it to your liking...or else I would have had to swing by and pick up your leftover rice.
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