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~salivates~
Aug. 14th, 2006 08:14 amOkay.
To say "I like Japanese food" is perhaps a bit hasty. I like things that're cooked in ginger and soy sauce and are strong enough to be stabbed with a chopstick if the usual pincer movement fails repeatedly. I like stir-fried things whose ingrediants take forever to assemble and whose cooking time is roughly two minutes. I like the occasional battered-and-deepfried- cephalopod. Things like sushi require a delicate touch that I have witnessed (w00t, Hawk) but have yet to develop.
But that's okay. Because to say "the site I'm about to plug covers recipes for Japanese food" would be a bit hasty, too.
Kim McFarland has a passion for bento boxes (like this and this) and for the delighfully balanced meals one can stuff into the wee little segments. Such is her passion that she's decided to compile a page of recipes for the various things she's made a lunch of. Some are at least modern-Japanese, some aren't. But so far, most of them look damned tasty, right down to the little cephalopod dumplings.
Here're a few of the ones whose ingredients I'm stalking as of today:
Tempura
Yakitori, AKA chicken on a stick
Sesame seed balls
Gyoza in general, and fruit gyoza specifically.
To say "I like Japanese food" is perhaps a bit hasty. I like things that're cooked in ginger and soy sauce and are strong enough to be stabbed with a chopstick if the usual pincer movement fails repeatedly. I like stir-fried things whose ingrediants take forever to assemble and whose cooking time is roughly two minutes. I like the occasional battered-and-deepfried- cephalopod. Things like sushi require a delicate touch that I have witnessed (w00t, Hawk) but have yet to develop.
But that's okay. Because to say "the site I'm about to plug covers recipes for Japanese food" would be a bit hasty, too.
Kim McFarland has a passion for bento boxes (like this and this) and for the delighfully balanced meals one can stuff into the wee little segments. Such is her passion that she's decided to compile a page of recipes for the various things she's made a lunch of. Some are at least modern-Japanese, some aren't. But so far, most of them look damned tasty, right down to the little cephalopod dumplings.
Here're a few of the ones whose ingredients I'm stalking as of today:
Tempura
Yakitori, AKA chicken on a stick
Sesame seed balls
Gyoza in general, and fruit gyoza specifically.
