Best. Snack. Ever

Found some Nutella at Wal-Mart today, but what I really miss is Nugatti.

My favorite snack:

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{sigh} I miss it so much...

Calling All Breadmakers

I've been on a breadmaking kick lately. I had beginner's luck with my first loaf (maybe had something to do with using rapid-rise yeast, too), but since then I've encountered some difficulties: my loaves get these huge caves in the middle, as you can see from the pictures of today's loaf. (Actually, the all-bran loaves that I tried last week had even bigger caves in them - big enough for Tom, Becky, and Injun Joe to hide in, it seems.) You can see that the dough in the bottom of the cave is somewhat underbaked, but the outside of the loaf looks lovely and tastes fine.





I'm wondering if the cave is a result of overproofing - from what I've been able to read on the internet and elsewhere, it appears that that could be the case, but I'm not entirely sure. At first I thought it might be due to underkneading, so today I tried to remedy that.



Anybody have any ideas/tips/hints?

I wish I had learned this from my mom and/or grandma - no doubt they would have been able to tell me where I'm going astray. (There's something to be said for apprenticeships.) My grandmother was baking the family bread by the time she was eight - and here I am, trying to produce a decent, edible loaf of bread. Well, I more or less have the edible part down, I guess....

Sushi for the Rest of Us

Here. Made from the finest cows, I'm sure.

Japanese Pizza

Say no more:

Nibble, Nibble, Like a Mouse...

...who's been nibbling at my house? The "tiles" are falling off the roof! Oh well, that's what I get for putting it on before the icing was set, I guess.

Something's lost.......

In the process of translating a recipe for Korean tofu cookies (sounds weird, but tastes great), I was stymied over a particular ingredient - I couldn't find it in any online dictionary, nor could I find it in my electronic dictionary. All else having failed, I found a different recipe with the same ingredient and asked Auntie Google for help. Here is her reply:

참마흑임자
Chamma heukimja

준비할 재료
Prepare ingredients

참마 100g, 흑임자 3큰술, 브로콜리 50g, 굵은 소금·소금 약간씩
Chamma 100g, heukimja 3 tbsp, broccoli 50g, slightly thick salt salt

만드는 방법
How

① 참마는 씻어 껍질을 벗긴 후 강판에 곱게 간다.
Wash and peel the skin peeling ① sometimes goes to the steel plates.

② 흑임자는 물에 담가 잠시 불린 후 커터에 담고 물 1컵 정도를 부어 아주 곱게 간다.
Shortly after the talks, called the water ② urban neighborhood in which to pour water 1 cup of very cool go.

고운 맛의 죽을 즐기려면 고운 체에 밭친다.
Enjoy the taste of fine die chee batchinda fine.

③ 브로콜리는 작은 송이로 떼어 팔팔 끓는 물에 굵은 소금을 조금 넣어 파랗게 데쳐 건진 후 얼른 찬물에 담가 헹궈 건진다.
③ broccoli in a small cluster from 88 to a little boiling salted water, putting a heavy blue water over the flour made in the talks dissolved iron.

④ 냄비에 간 쌀을 담고 물을 3컵 정도 부어 끓이다가 흑임자 간 것을 조금씩 흘려 넣으면서 죽을 쑨다.
Put rice in the pot ④ cross poured water 3 cups of the highway between the cities to put down as little say die.

너무 뻑뻑하게 느껴지면 물을 조금씩 더 넣으면서 끓인다.
It feels a little bit more water, so completely put the puree.

간은 소금으로 맞춘다.
Salt just fit.

⑤ 죽 그릇을 준비해 ④를 담은 후 브로콜리와 참마를 얹어 장식한다.
To prepare for a bowl after ④ ⑤ leather broccoli and barley to decorate them.

⊙TIP

참마는 껍질을 벗겨 강판에 간다.
Peel the skin and coat steel plates to go.

소화가 잘 되고 부드러운 죽을 만들기 위해서 곱게 가는 것이 중요하다.
To make death gentle and well-digested, it is sometimes important.

This is almost as good as tootle him with vigor.