Comments for The Daily Grind, Chop and Fry

Comment on Miso Soup – Another Basic Recipe by Karen

Karen — Thu, 17 Jun 2010 23:39:39 +0000

Rice balls with nori sound like a great snack – I am eating more sea vegetables all of the times. I’d love to go to Japan.

If you travel in the US or other countries, you should look for Japanese bath houses. Kabuki Springs in San Francisco is wonderful. Here in the Seattle area we have the Olympus Spa, which is Korean, but it is a similar experience.

Comment on Miso Soup – Another Basic Recipe by Pauline

Pauline — Sat, 12 Jun 2010 23:47:36 +0000

I have just returned from my first trip to Japan and I have to say I was most impressed. Firstly, I am inspired to learn how you make good vegetarian japanese food. As a vegetarian, while traveling I was relieved to find that I could buy in a convenience store a rice ball with nori. A great snack food! Secondly, but not related to cooking, looking at the painting of the bathhouse brought back some happy memories of many bathing rituals which I was lucky enough to partake in. Thank you for the recipes and now I can happily indulge in Japanese food.

Comment on About by Karen

Karen — Sat, 05 Jun 2010 00:59:17 +0000

Thanks for the welcome. It’s been an interesting discussion – I’ve had it with other people, but not as in-depth as on the Wild Food board.

Comment on About by Riocaz

Riocaz — Wed, 02 Jun 2010 09:45:25 +0000

Just wanted to send a quick message to say welcome to my board. And to say that so-far as I am aware the US and UK law is the same in regards to recipes.

You can’t copyright the ammounts and method, only the style in which it’s written.

I’ve responded on that thread to that effect.

Comment on Marinated Tofu Cubes by Karen

Karen — Sat, 22 May 2010 17:21:33 +0000

Cut the marinade with some orange or mango juice next time, or thin it with water and add corn starch and honey. That would be better. Add ginger, too.

Comment on Miso Soup – Another Basic Recipe by Karen

Karen — Wed, 19 May 2010 22:02:54 +0000

Joshua, If you are interested in finding ingredients to make your own Miso, there is an in-progress list of Japanese Grocery stores outside of Japan the Just Hungry site. There isn't anything in Italy listed at the moment, but maybe you can add something, or find a place to order online.

Comment on My Week of Grilled Cheese by Karen

Karen — Wed, 19 May 2010 21:51:24 +0000

I think you should try both. If you want to get fancy, try a pesto aoili on the portobello sandwich. My family isn’t into mayo, or I would have done it.

Comment on Miso Soup – Another Basic Recipe by Joshua Lawrence

Joshua Lawrence — Wed, 19 May 2010 15:10:21 +0000

There was a time I would eat Sushi because I loved Misu Soup. There’s a great little place in Milan, I’m going to have to track down the place again.
Great recipe!

Comment on My Week of Grilled Cheese by Tasha

Tasha — Tue, 18 May 2010 12:03:41 +0000

Yum! Both of those paninis sound absolutely delicious! I can’t decide which one I think I’d like more.

Comment on Using Dandelion Greens in Some Recipes by Karen

Karen — Sun, 09 May 2010 06:19:29 +0000

Toni, here is Tina’s answer:

Yes, you can can all types of greens. You’ll need a pressure canner tho.

Thoroughly wash greens and remove tough parts. Wilt in pan with just enough water to prevent sticking. Pack into clean sterile jars. add 1 tsp salt per quart cover greens with boiling water leaving 1 inch head space. Be sure rims are clean and free of any particulates.
Process @ 10 pounds pressure. pints 1 hour 10 minuts quarts 1 our 30 minutes.

I’m sure you could get v=creative and using additional spices. That’s the best part about doing it yourself.
Let me know if you need additional help.

As I said, I don’t do canning; I don’t know what half of that meant. Tina is a knife sharpener in Seattle – if anyone needs to have their knives sharpened, you can do it in person (she even comes to you!) or you can do it via mail. Contact her at tina dot theknifelady at gmail dot com.

Sharp knives are so important!