http://groups.yahoo.com/group/thejapanesecookingclub/ The Japanese Cooking Club - Share recipes, make friends and have fun! Wed, 04 Jun 2008 01:23:10 GMT Nicholas Zoss http://groups.yahoo.com/group/thejapanesecookingclub/message/2307 http://groups.yahoo.com/group/thejapanesecookingclub/message/2307 Ah, you always have such great advice. I'll probably be making another bach later this week, and will try it again this way. Perhaps my last attempt wasn't too Wed, 04 Jun 2008 01:19:37 GMT Nicholas Zoss http://groups.yahoo.com/group/thejapanesecookingclub/message/2306 http://groups.yahoo.com/group/thejapanesecookingclub/message/2306 I would agree -- for some recepies, when I worked in the bakery, we would very lightly grease the pans and then coat that with flour, lightly, shaking down the Tue, 03 Jun 2008 01:14:04 GMT Jim Weller http://groups.yahoo.com/group/thejapanesecookingclub/message/2305 http://groups.yahoo.com/group/thejapanesecookingclub/message/2305 ... Hi and welcome. ... I picked this first one up from a vegan newsgroup. "Mr. Falafel" is a Middle Eastern guy living in England who dabbles in and adapts Tue, 03 Jun 2008 00:34:58 GMT tokyorat http://groups.yahoo.com/group/thejapanesecookingclub/message/2304 http://groups.yahoo.com/group/thejapanesecookingclub/message/2304 hi! i love japanese food, especially udon, tonkatsu and of course sushi. yesterday i stocked up on several basic japanese ingredients and i'm excited to start Wed, 28 May 2008 01:32:47 GMT Jim Weller http://groups.yahoo.com/group/thejapanesecookingclub/message/2303 http://groups.yahoo.com/group/thejapanesecookingclub/message/2303 The Time Life books are a bit dated but they were well researched and authentic. A good glimpse of cuisine 40 years ago. MMMMM----- Recipe via Meal-Master (tm) Tue, 27 May 2008 22:52:09 GMT bigroneshouse http://groups.yahoo.com/group/thejapanesecookingclub/message/2302 http://groups.yahoo.com/group/thejapanesecookingclub/message/2302 The last time i ate a japanese dish,i ordered chicken tonkatsu,its one of my favorite dish,besides sushi,lol.... ... BE all you can be ,because thats all you Tue, 27 May 2008 12:17:17 GMT Vivian Lee Yamada http://groups.yahoo.com/group/thejapanesecookingclub/message/2301 http://groups.yahoo.com/group/thejapanesecookingclub/message/2301 The cake MUST be cooled upside down...and angel food cake pan is the way to go! Make sure the sides are ungreased and free of oil!!! That could contribute to Tue, 27 May 2008 04:40:43 GMT ilovemonkeysmorethananyone http://groups.yahoo.com/group/thejapanesecookingclub/message/2300 http://groups.yahoo.com/group/thejapanesecookingclub/message/2300 "Not if it worked!" Actually, it DID work. Initially, When it came out of the oven, my little monkey girls were saying "Oooooh! It looks so beautiful!!! It Mon, 26 May 2008 23:33:05 GMT Jim Weller http://groups.yahoo.com/group/thejapanesecookingclub/message/2299 http://groups.yahoo.com/group/thejapanesecookingclub/message/2299 ... Japan is metric. ... 21 cm = 8.25 inches ... Usually yes. Your standard 7 inch angel food cake pan will work because of the high sides. ... Not if it Mon, 26 May 2008 16:02:10 GMT ilovemonkeysmorethananyone http://groups.yahoo.com/group/thejapanesecookingclub/message/2298 http://groups.yahoo.com/group/thejapanesecookingclub/message/2298 Hi Vivian! Maybe you have a different system for measuring pans because I have no reference point for a "21" pan. Is it round, square, rectangular? Does it Mon, 26 May 2008 15:54:49 GMT ilovemonkeysmorethananyone http://groups.yahoo.com/group/thejapanesecookingclub/message/2297 http://groups.yahoo.com/group/thejapanesecookingclub/message/2297 Thanks, Mark. It sounds awesome! It's funny, when I was reading your list and came to the miso-cured tofu, I thought "Ooooh, that sounds good!" before I even Mon, 26 May 2008 12:06:56 GMT Pattie http://groups.yahoo.com/group/thejapanesecookingclub/message/2296 http://groups.yahoo.com/group/thejapanesecookingclub/message/2296 http://www.amazon.com/Izakaya-Japanese-Cookbook-Mark-Robinson/dp/4770030657 No reviews yet. ;__; Mon, 26 May 2008 11:30:33 GMT markhillhouse http://groups.yahoo.com/group/thejapanesecookingclub/message/2295 http://groups.yahoo.com/group/thejapanesecookingclub/message/2295 Well these are some of them..... - fried chicken gizzards (which if you can't get, you can sub hearts for, which I often do anyway) - sweet miso marinated fish Mon, 26 May 2008 08:46:24 GMT Vivian Lee Yamada http://groups.yahoo.com/group/thejapanesecookingclub/message/2294 http://groups.yahoo.com/group/thejapanesecookingclub/message/2294 About the chiffon cake recipe - I use the biggest pan...21 I think. I always use the biggest pan, so sometimes it only comes up halfway...but still rises well Sun, 25 May 2008 21:08:03 GMT ilovemonkeysmorethananyone http://groups.yahoo.com/group/thejapanesecookingclub/message/2293 http://groups.yahoo.com/group/thejapanesecookingclub/message/2293 I made it this morning and I loved the taste! Unfortunately, I think I used the wrong type of pan because the center was a bit dense. What size and shape pan