March 23, 2012 § 1 Comment
So, I haven’t been posting nearly as much as I would have liked. A million excuses. But the best one is that I’ve done a couple of cooking lessons recently. I think they both went really well, and I’m excited to continue on this path. I figured that before I get back into the serious business of explaining techniques and tips for working in the kitchen, I’d share a bit about these first two lessons.
First, I had a coworker request lessons in cooking Japanese food. I decided on doing salmon shioyaki (salt-broiled salmon), a cucumber & seaweed salad with sweet vinegar dressing, a chunky pork stew, and the classic staple, short grain rice. We went to the store together so that I could show him where to find some specialized ingredients that might otherwise be difficult to track down. Some of the staples of Japanese cooking – short grain rice, mirin, rice wine vinegar. « Read the rest of this entry »