My mother came for a visit this week, bringing along a pot of her homemade umeboshi. I asked her to tell me how she makes them; not only did she write it down for me, she even had pictures she'd taken of her attempts in the past couple of years! So, here is my mom's version...
Kimchi seems to scare me, but I also feel like it will happen someday. Got it: Will not be making original soft pretzels with lye. December 16, 2016 at 5:03 pm Reply Rona I’ve had a gnocchi disaster myself– can’t imagine ever having another attempt! December 19, 2016 at 9...
First, add some of the hard/dense vegetables such assweet corn,Tokyo negi (naga negi; long green onion),carrots, the white part ofnapa cabbage(near the root),shungiku (chrysanthemum greens)stems,shiitake mushrooms,enoki mushrooms, frozendumpling, etc. Cook, covered, until boiling. ...
But there is the wayIlike it. In case you didn’t believe me when I’ve said that my queue of recipes I hope to share here one day is very, very long, I first made harissa in 2008, afterThe Wednesday Chefmade a riff on the oneAmy Scattergoodhad shared in the LA Times the fall...