Not much to write, here's a trio of photos that I find somewhat amusing:
In case they're planning a California Burrito museum, I've got an exhibit ready for them.
This photo is a couple of years old…..I don't even remember where this was from.
You can tell we've been spending way too much time at Northgate Market…..we started checking out the various teas, which seems to cure just about anything.
Except for maybe what you'll get if you use this as instructed:
Really? You're actually proud that this compliments MSG and Chicken boullion? But wait, I actually know a couple of Pho places where this might be an improvement.
Here's a couple of things I noticed in passing:
I've twice noticed this at the parking bump in the parking lot in front of Tan Ky Mi Gia:
Which god is this for?
Like I said, we've been spending way too much time in Northgate Market. I noticed this maguey root shaped like an heart.
I was tempted to buy it….but it wasn't Valentine Day, nor do I really know what to make with it, except pulque. Any ideas for the next time we go shopping there?
Recently consumed:
On the day I bought the antelope, I got a nice veal rib chop:
I seasoned it fairly heavily then seared it off….I forgot how fast veal cooks and really had to slam on the brakes, but it turned out really nice.
Even the Missus had a couple of bites!
We had a couple of days of cooler weather a week ago….now it's back in the high 80's! Anyway, it was time to start looking for stuff like baihe and making stuff like this.
I did see fresh chanterelles at Nijiya, but they aren't very fragrant and too firm…perhaps it's too early in the season yet? Hopefully we'll get a couple of good deliveries of it this year.
Anyway, that's it. I hope everyone is having a great week!
our weather had taken a 180, and we’re in the low 60s…brr.
Yikes, what’s going on with the weather Kat?
Weird about the Chinese words on the package. It pretty much means the powder (?) could “substitute” MSG and Chicken boullion.
Hi Jess – I like the English translation the best….
As noted above that package is a mushroom based powder that adds “umami” flavor. I keep it in a shaker and use it all the time.
Kirk, that mushroom extract has MSG in it, it’s just called hydrolized vegetable protein (which is where MSG is extracted from these days).
The kicker is there is a very similar looking bag, made in Singapore, that’s actually pure mushroom extract. So look for the “made in Singapore” version, and you’ll be fine.
Mushroom extracts, Japanese kelp powder, these are the real deal “umami”.
Hi Heidi – I actually make my own mushroom powder.
Hey Tenjo – Yeah, I know what HVP is. I actually never use stuff like this in my cooking…I just thought the English wording was kind of…well, ironic in a way.
Kirk, you make your own mushroom powder??? Will you be willing to share your recipe? I’m always looking for natural recipes 🙂
I want to tell you that I found pure ground kelp powder at Marukai! The little bag was not cheap, about $10. It does add umami to my food.
Hi Tenjo – Mine is real simple, dried mushrooms, salt pulverized in a spice grinder. Cut the mushroom into manageable pieces before grinding or by the cheap sliced dried ones. Pulverize the daylights out of the stuff. Sift, I also fold in some cornstarch to prevent clumping…but be aware, if you use this as a base for soup it will thicken it.
Thanks Kirk! This may be a good reason for me to buy a coffee grinder/spice grinder. I only have the sesame grinder, and I don’t know if that’s strong enough to grind dried mushrooms.