tag:blogger.com,1999:blog-3753265391263000827.post3784402130425938859..comments2023-06-08T02:08:04.030-07:00Comments on The Bee in the Kitchen: Starting a food blog with Simple Sushibeeinthekitchenhttp://www.blogger.com/profile/13261020226656943072noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-3753265391263000827.post-27204449980029916362011-10-10T06:08:22.620-07:002011-10-10T06:08:22.620-07:00Looks like your blog is off to a great start! Cong...Looks like your blog is off to a great start! Congrats!!!A Scientist in the Kitchenhttps://www.blogger.com/profile/13885741738197047058noreply@blogger.comtag:blogger.com,1999:blog-3753265391263000827.post-73948699324308214472011-10-09T22:10:35.138-07:002011-10-09T22:10:35.138-07:00thank you =)thank you =)beeinthekitchenhttps://www.blogger.com/profile/13261020226656943072noreply@blogger.comtag:blogger.com,1999:blog-3753265391263000827.post-46751430511538570712011-10-09T20:27:55.603-07:002011-10-09T20:27:55.603-07:00Congrats on the start of your new blog!Congrats on the start of your new blog!Anonymoushttps://www.blogger.com/profile/05105496356213075925noreply@blogger.comtag:blogger.com,1999:blog-3753265391263000827.post-69845485138571115482011-10-02T08:33:32.201-07:002011-10-02T08:33:32.201-07:00I know. Yeah, super busy, but I have a ton of reci...I know. Yeah, super busy, but I have a ton of recipes, pics, and food trips documented. Pinapagalitan na nga ako ng mga kasama ko eh, hahaha. One day, I'll get to post them all, haha.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3753265391263000827.post-79302048605715274302011-10-02T08:30:49.619-07:002011-10-02T08:30:49.619-07:00Oooh, and if you really want to document your crea...Oooh, and if you really want to document your creations, you can make your own macro studio using an old box and white paper. We learned it from here:<br /><br />http://strobist.blogspot.com/2006/07/how-to-diy-10-macro-photo-studio.html<br /><br />You can make real professional-looking food shots, even with the cheapest camera. That's how Janet did it for these shots:<br /><br />http://phoodjournal.files.wordpress.com/2010/05/img_1242.jpg<br /><br />http://phoodjournal.files.wordpress.com/2010/04/img_0757.jpg<br /><br />http://phoodjournal.files.wordpress.com/2010/01/img_7858.jpgAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3753265391263000827.post-23188067697372668962011-10-02T08:26:43.712-07:002011-10-02T08:26:43.712-07:00At syempre, mali pa ang spelling ko ng Abbey, haha...At syempre, mali pa ang spelling ko ng Abbey, hahaha. <br /><br />Hmm, you can use this recipe, which works for me:<br /><br />-1 cup all purpose flour<br />-1/2 cup dashi soup stock or water (you can buy dashi powder from any japanese store, Last time, pati Rustans, meron.<br />-2 eggs<br />-1/2kg cabbage, finely chopped<br />-4-6 Tbsp chopped green onion<br /><br />bacon strips<br /><br />vegetable oil<br /><br />For toppings:<br />-nori powder, or nori cut into thin strips<br /><br />-okonomiyaki sauce (looks like this: http://www.japanesefoodshop.co.uk/ekmps/shops/japanesekitchen/images/otafuku-okonomiyaki-sauce-okonomi-sauce-300g-130-p.jpg<br />If that's not available, just make your own. It's basically thickened worcetershire sauce with ketchup, mirin, and honey. http://www.bigoven.com/recipe/166839/okonomiyaki-sauce<br /><br /><br />-japanese mayonnaise<br />-katsuobushi (dried bonito flakes); A MUST.<br />-beni-shoga (pickled red ginger), optional. only if you like sour things<br /><br />Bale mix everything lang, except for the toppings and the bacon.. The batter should be pretty thick and not too runny, and the mixture should not be drowning in batter. Just enough to make the shredded cabbage stick. Balance na lang the flour and water.<br /><br />While the first side is cooking/browning, lay down the bacon strips on the other side. Tapos flip it. While the other side is cooking, spread some sauce on the browned side. Then put on a plate and top by drizzling mayo, okonomiyaki sauce, katsuobusi, and nori. :-)<br /><br />You can add whatever you want into the mix din pala. Yakisoba, seafood, sausages, cheese. <br /><br />http://phoodjournal.wordpress.com/2010/04/28/okonomiyaki-craze/Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3753265391263000827.post-27926529426842017272011-10-02T08:19:19.634-07:002011-10-02T08:19:19.634-07:00David- i'll try your okonomiyaki recipe =) loo...David- i'll try your okonomiyaki recipe =) looks awesome =) you've been busy? you haven't been posting. but I see your blog has posted a lot of stuff about me recently- an abbey facade and an abbey gate. LOL *peace*beeinthekitchenhttps://www.blogger.com/profile/13261020226656943072noreply@blogger.comtag:blogger.com,1999:blog-3753265391263000827.post-46145620662435031082011-10-02T08:11:49.252-07:002011-10-02T08:11:49.252-07:00Hi david! great idea on the cling wrap. and yes, o...Hi david! great idea on the cling wrap. and yes, omg hate it when the rice sticks to the bamboo mat. <br />Okonomiyaki: you got a recipe on phood? =) btw, love your blog too =) <br /><br />Thanks for the support, I'm obviously a newbie and still a long way to go... hehehebeeinthekitchenhttps://www.blogger.com/profile/13261020226656943072noreply@blogger.comtag:blogger.com,1999:blog-3753265391263000827.post-84411012784868546912011-10-02T08:06:51.268-07:002011-10-02T08:06:51.268-07:00Oh, and abby!! Since you like Japanese food, you s...Oh, and abby!! Since you like Japanese food, you should also try making Okonomiyaki if you still haven't. It's one of my super fave things to make. Lots of starter recipes online. :-)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3753265391263000827.post-84318363075061346082011-10-02T07:53:00.986-07:002011-10-02T07:53:00.986-07:00Nice! Will keep on reading your blog! :-)
Oh, wha...Nice! Will keep on reading your blog! :-)<br /><br />Oh, what i usually do for sushi, so it's easier to clean, is I wrap the entire bamboo sheet with clingwrap before using. No rice in the small cracks and less messy, especially for inverted rolls. :-)<br /><br />I also like making my own Tamago and using it in the sushi. :-)Anonymousnoreply@blogger.com