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Archive for March, 2011

No Luck

I thought for a change from my Saturday routine, I would try a newish Korean restaurant I saw advertised in the newspaper. The tongue and pork belly got my attention.

Menu

I’m keeping the restaurant’s name anonymous to protect the … whatever. 😦 After seating me in the corner, which a couple of patrons had to get up and move their seats for me to squeeze through, no one came to take my order (it wasn’t crowded, the place had maybe 12 tables, and there were two servers on duty). Needless to say I don’t think I’ll be trying that p[lace in the future.

After waiting over ten minutes, I left and went to my regular place.

Meow

Alas, they were booked with several large parties and the wait would be over 30 minutes. Bad timing. Sigh.

I ended up going back home and making a PB&J sandwich. A good consolation prize.

“After all, tomorrow is another day.” — Scarlett O’Hara

On a happier note, my cousin loaned me his GPS to fool around with. If you’re interested, the Maneki Neko stature is marked at N 21 degrees 17.910′, W 157 degrees 50.460′.

He loaned it to me so I can start looking for Geocaches. I try on a couple of occasions, got close but no cigar. I can now mark my favorite food places, which I think is a better use of the GPS (just kidding, NOT!) 😉

Enjoy.

The Mouse

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Wasabi Kit Kat

I friend came back from Japan recently (he left Japan just before the earthquake/tsunami/radiation), and shared some wasabi flavored Kit Kat.

Wasabi Kit Kat

I thought it might be chocolate with wasabi, like chocolate bars with chili that is sold here. Turns out, it’s white chocolate with wasabi.

Kit Kat Bar

It’s actually pretty good, better than I expected. I would actually buy this if it was sold here. Apparently, Nestles makes limited edition Kit Kat bars with different flavors for the Japanese market (I saw a package matcha flavored Kit Kat bars at the Japanese warehouse market recently). Go figure.

Enjoy.

The Mouse

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On a Mission

I was sent on a mission from The Cat today (kind of like the Blues Brothers). 😉 The Cat wanted her favorite condiment, bamboo in chili oil.

Bamboo In Chili Oil

The only place I know that has it is Chinatown, so made a trek to Chinatown. The Cat eats it with plain rice, rice porridge (zhou or pao fan), or soup noodles. Tonight it was pao fan. The Cat was happy. ^oo^

Mission completed. 🙂

Enjoy.

The Mouse

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Today for lunch, I picked up two onigiri from here. I’ve written about this place before, but I don’t think I posted about these selections yet. The Marukai Wholesale Market is only one of two places that makes onigiri with mixed grains (I hope to visit the other place soon).

Mixed grains are supposed to be healthier because of the different nutrition components each grain brings to the party as compared to only white rice.

It’s hard to get the mixed grains onigiri because more white rice onigiri are made (logical), so they run out pretty quickly, and I don’t know the schedule. So today I was lucky to obtain the onigiri and I get to post about it. 🙂

Salmon and Spam Mixed Grain Onigiri

The Tease Shot

I bought one salmon and one Spam onigiri. I’m not sure what type of salmon they use but they have a sticker on the package warning about the possibility of small bones. The salmon is somewhat moist and not too salty, very well made. The Spam was a thick cut, at least a quarter inch, again very good.

I usually distinguish between musubi and onigiri based on the shape. If the shape is rice ball shaped (round or triangle), I call it onigiri, if the shape is more rectangular, its musubi. Right or wrong, that’s my definition.

Both onigiri and musubi made from brown rice or multi-grains are best eaten fresh. In my opinion, the multi-grains and brown rice tend to dry out as they sit. White rice tends to retain moisture longer (kind of like white bread and whole grain breads). If I’m going to eat the onigiri or musubi later, I prefer white rice.

I also bought a slice of spinach and onion quiche from here. I don’t eat this often, my rationalization is that the spinach and onion counteract all the cheese and fat in the quiche.

Spinach and Onion Quiche

A very good lunch indeed.

Enjoy.

The Mouse

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Radishes and Peas

Saw this recipe while watching TV the other day. I was intrigued, didn’t know radishes could be cooked. I guess it’s logical since I think they are relatives of the turnip.

I didn’t have green onions (for shame) or dill available, and I used peanut oil instead of butter (we usually don’t keep butter in the pantry unless we have a specific need for it). Oh yeah, I used frozen peas instead of fresh.

Radishes and Peas

Still, it turned out really well. I would definitely do this again. Maybe I’ll actually stick to the recipe next time. 😉

Enjoy.

The Mouse

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