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Archive for March 26th, 2013

I hope I do the former, I definitely feel the latter.

Cat, over at Things My Belly Likes, recently blogged about fisherman’s eggs which has been placed on my list of things to try/make. I’m thinking of maybe using a tin of smoked oysters, which Cat has not seen before.

Smoked Oysters

Smoked Oysters

Another ingredient in my pantry which kind of stumped fellow blogger Ren x Kyoko Iglesias (an alias) over at renxkyoko’s space is shichimi tōgarashi.

Shichimi Togarashi

Shichimi Tōgarashi

A red pepper spice blend mostly seen in ramen shops. I use it anywhere I can. I sometimes carry one of these bottles in my pocket and use it instead of black pepper (“is that a bottle of shichimi tōgarashi in your pocket or are you just happy to see me). Heh heh!

Finally, I read Vittle Monster’s post about Pickled Pink Sliders, deep-fried shrimp cake sliders which inspired me to do my own take on a shrimp slider

Sautéed Shrimp Sliders with Shiso Leaves

Sautéed Shrimp Sliders with Shiso Leaves

Sautéed shrimp, multi-grain dinner roll, whole grain mustard, and shiso leaves. Can you tell I love shiso? One of my favorite herb/vegetable/condiment/green. Use them to roll slices of sashimi in (but that’s a whole other story). BTW, if you look closely at the above picture, the shrimp is sprinkled with shichimi tōgarashi.

Stacked View

Stacked View

Sharing information/ideas, isn’t that one of the reasons for blogs? Yeah!

To all who follow and those I follow, thanks for expanding my universe (here’s where I light my Zippo lighter and hold it up to the sky …  and set off the smoke detector). Hee hee.

Enjoy. Eat well.

The Mouse

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