Can you believe that the year is halfway done already? It went so fast, yah. I decided to take a break from blogging for awhile. I'll leave this goal for you. Try beat my score at Kuku Kube. Here's the link: Kuku Kube. You just gotta click on the different square and see how far you can get.
Remember the DAISO sushi shaker that I blogged about previously?
Leslie got ahold of one and let me be the first to try it. I put kamaboko in the middle and then topped it with more rice.
My video is in the wrong orientation . . . sorry . . . I forgot to hold my phone horizontally.
Ummmm . . . I would give myself an F for fail. I hope Leslie has better luck than me.
Addendum: Okay, it seems that I did the thing totally wrong. I'm supposed to shake, shake, shake for awhile then put the nori in. I put the nori in from the beginning. Then there are demarcation lines to show you how much rice to put in. I didn't realize that and musta put in too much rice. Still . . . Leslie, it's your turn.
If you have an hour to spare and you find the inside makings of a watch fascinating, you should watch the following videos. If you only have 20 minutes to spare, then watch the first video. All three are amazing to me.
Here's one of Landon's "sorta recipe". Boil some pasta noodles and set aside. Sauté some bacon, round onion, sliced Portuguese sausage and shiitake mushrooms. Add a can of clams with the liquid. Reduce. Add about 1 cup of white wine. Reduce.
Add a sprinkling of "good" olive oil like these, coarsely chopped garlic, parsley and 1 tsp. of chili flakes.
Throw in the pasta and serve topped with fried onions.
Awhile back I got this sample pack of salt from Marukai. I didn't pay too much attention to it and just set it aside. A few days ago I picked it up and took a good look at it. I saw that it said "shio no hana" . . . "flower of salt". I slowly started to realize that this was a special kind of salt. I cut a corner off of the pack and took a look at the grains. They were very different. They were flaky.
Foodies and big-time chefs go crazy for fleur de sel. This finishing salt appears in fancy eateries and cookbooks the world over. Fleur de sel is one of those small but indispensable touches, like good quality olive oil or fresh herbs that change an ordinary meal into a culinary experience.
Because of its delicate nature and higher price relative to other salts, fleur de sel isn't meant for seasoning a dish while you cook it. If you expose it to high temperatures, it will melt and lose its unique character.
Instead, you should use sprinkles of fleur de sel on anything that needs a little extra oomph right before it's consumed: salads, fish, meat, fruit, vegetables, and dessert.
I had some edamame in the freezer so I dug some out and zapped um in the microwave. I sprinkled it with the fleur de sel. After one taste I realized that it seemed to be saltier than regular salt. Do you think that's possible? At any rate, it went well with the edamame, and I'm so glad that I didn't let it go to waste.
Baby Mynah Update: I asked Lehua about the bird and she said it's doing fine!
If you like spicy, you should try this. Coworker CQ turned me on to it. She said that this is the ono-est, spiciest thing she ever ate. I found a five-pack at Palama Market for $8 something . . . I think . . . sorry, I threw away the receipt and can't find it now. It says Ramen and also Stir-Fried Noodles on the package. So, which is it, right? It's stir-fried noodles.
I put one noodle in my mouth, and the pain on my tongue lingered there for a few minutes. I didn't eat more. Landon ate the rest. He liked the taste and said that the spiciness was just at the level of his tolerance.
You can watch other people "enjoying" the noodles in this video.