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^do you add salt to your food (like from the salt shaker)? if so then i doubt you find them salty. I dont know any asian person who adds additional salt to their food. Salt shakers are usually nonexistent in their households.
woah I didn't know this until now, what about pepper?
^do you add salt to your food (like from the salt shaker)? if so then i doubt you find them salty. I dont know any asian person who adds additional salt to their food. Salt shakers are usually nonexistent in their households.
Never add salt after the fact except maybe fries
Asian people don’t have salt shakers because they are using a tablespoon of MSG in its place? Lol
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I'll have to make mochi for you from scratch. Recipe passed down for generations.
I also make special usagi manju. I used to work at a Japanese Food Centre in my youth. Trained with the best. Boss sponsored chefs from Japan way back in the 70's. Now they own their own restaurants in the GVRD.
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Nope. Used a huge machine that lifted a heavy ram that was thrown up into the air and came down with great force. Large basin made of solid granite the size of that shown in the video. Came down once every 2 seconds. It was very consistent. Timing was important. Otherwise your hand would get crushed. Had to ensure the mochigome got turned into the centre each shot. If not, the ram would possibly damage the granite bowl or the ram itself. Battering ram was solid metal with a wooden shell. Hard to explain without a drawing. Don't know what happened to that machine. It was brought over from Japan by boss. Come New Years, I was relied upon to make the mochi. With the invention of the automatic rice cooker with kneading capability, people could make the stuff at home. Funny thing is, I have my mom's old National Mochi Making Machine. Works to this day.
BTW, dude in video is slapping the mochi with lots of shouting, but not really turning it that often. Pretty awesome show he puts on. He does put water on the mochi just the right amount. Also very important. Especially when you make Kagami Mochi. Too much water and in a day or so gets moldy. Too little water and the mochi starts to crack over time. Then there are the other types of mochi, like komochi and noshi mochi, just to name a few. Mochi for manju is made from rice flour (mochiko). Manju is filled with anko (bean paste) Koshi-an, stubu-an in both black and white variety........ kuro-an and shiro-an. Sakura manju is probably the neatest looking manju. Made to look like sakura. Pink kawa with mochi gome not pounded all the way, filled with bean paste and wrapped in green leaves. Kuri manju, Mikasa Manju, etc. Made 'em all.
I also made sushi, my specialty being the futomaki. Back then the ingredients were top notch. Even used unagi straight from Japan. I don't think people use it that much, since it is so expensive. I remember making the gu from scratch. Scrubbing the bleach off the gourd strips, cooking the shiitake, etc.
__________________
Quote:
"there but for the grace of god go I"
Quote:
Youth is, indeed, wasted on the young.
YODO = You Only Die Once.
Dirty look from MG1 can melt steel beams.
"There must be dissonance before resolution - MG1" a musical reference.
You’re like the most interesting old man I’ve ever digitally met. For sure need to go dim sum with you and listen to some of your cool stories. I got so many questions !!
Originally posted by v.b. can we stop, my pussy hurts... Originally posted by asian_XL fliptuner, I am gonna grab ur dick and pee in your face, then rub shit all over my face...:lol Originally posted by Fei-Ji haha i can taste the cum in my mouth Originally posted by FastAnna when I was 13 I wanted to be a video hoe so bad
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