There was an article on BPA replacement, in "Coatings World". It's a really thorny issue as most of the replacements are worse. Its a big issue in packaging.
Unlike men, they don't have a second brain to get them in trouble.
There were complicating factors it turns out, my nephew left her with a basement full of unfinished DIY speaker projects when he moved out so it was collateral damage. SY is busy but he has some audio related stuff in AudioExpress only so much hobby time.
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Made this for some friends over the weekend
Tuna Tartar with Avocado and Yuzu Gelee
Agedashi Tofu
Miso Marinated Sea Bass over Baby Bok Choy and Shiitake Mushrooms
Tuna Tartar with Avocado and Yuzu Gelee
Agedashi Tofu
Miso Marinated Sea Bass over Baby Bok Choy and Shiitake Mushrooms
An externally hosted image should be here but it was not working when we last tested it.
An externally hosted image should be here but it was not working when we last tested it.
An externally hosted image should be here but it was not working when we last tested it.
Hey debk, those look great. Thanks for bringing those to the table, so to speak.
Questions:
On the Tartare, tell us how you made the gelee.
On the tofu, which tofu did you start with? What is the white on top, fermented daikon?
What was the bass marinade?
Thanks.
Questions:
On the Tartare, tell us how you made the gelee.
On the tofu, which tofu did you start with? What is the white on top, fermented daikon?
What was the bass marinade?
Thanks.
Well , i am very impressed abouth your japanese dishes. Very nice presentation!
Its an inspiration to try something like this.
Its an inspiration to try something like this.
Yes, my kind of food. Had a chunk of sea bass with hoisin/soy this way Chinese style, one of the best Chinese restaurant dishes ever even though it is not like any of the traditional Chinese fish.
The gelee is made from 1C Dashi, 1t salt, 0.5t GF Soy sauce, 0.5t sugar, 1T Yuzu juice, and 2 oz gelatin I used sheets, but powdered would work too).
The Tofu is soft tofu, though silken would probably work also. The white stuff is grated fresh Daikon.
The marinade is 1/3 cup white miso (gluten-free), 1/3 cup sake, 1/3 cup mirin, 1/4 cup brown sugar
I should mention that everything I make is Gluten Free
Even the Diy audio 🙂
Debra
https://cup.columbia.edu/book/getting-risk-right/9780231166461
Might be a good read. I hope he's working on bigger problems than BPA.
Edit -- Debbie, those are quite lovely and an inspiration.
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the largest European food companies are moving very, very quickly to remove BPA in packaging materials and inks (used in packaging). It's the epoxy acrylates which make it possible to have an ink which is tough and scratch-resistant, but in synthesizing these BPA is used, of which a small amount remains in Bisphenol-A diglycidil ether.
so i guess that this tangentially impinges upon the food thread!
Thanks Debra. Do you use a ring mold for forming the tartare?
I tend to stray from the norm and while some accept it, others think I am sacrilegious.
I might make a Gelee starting with clarified meat jelly and Bonito flakes. Then to further inflame the purists I might just use salmon poke on the bottom. That's just me. I love for and am not bound by rules.
Glad to hear you use the soft Tofu. We always used firm until we tried a new restaurant recently and they used the soft. I'm sure we'll be trying it soon.
Keep 'em coming!
I tend to stray from the norm and while some accept it, others think I am sacrilegious.
I might make a Gelee starting with clarified meat jelly and Bonito flakes. Then to further inflame the purists I might just use salmon poke on the bottom. That's just me. I love for and am not bound by rules.
Glad to hear you use the soft Tofu. We always used firm until we tried a new restaurant recently and they used the soft. I'm sure we'll be trying it soon.
Keep 'em coming!
Yes, used a ring mold. It would be good with salmon, I too like to "stray from the norm"
Debra
Debra
One of my daughters-in-law is celiac, so when she and the kids come over we aim at GF. Celiac is one of those auto-immune diseases which can really knock you back.
To this point I haven't made any marinade including soy sauce. I wonder if this is being overly-cautious. Won't tempt fate...
Two weeks of Moroccian buffets, adopted to fit all kinds of tourists ..... longing for something more substantial like lutefish or fermented herring.
Regular soy sauce is a fermented wheat product and does contain gluten. I use Gluten Free soy sauce also goes by the the name Tamari. Though you still have to be careful that it is labeled gluten free since some do contain some gluten. I use the San-J brand of Tamari and you can not tell it is not regular soy sauce. I keep some in my car for when I go to a sushi place that doesn't have the GF type.
Debra
Wheat is there but it's mostly soy beans. It's also a really cool process of fermentation.
Yes, we are lucky to have a large asian population here. It's a foodie's paradise really. Next time you find yourself on the west coast...
Great idea. It's awful to miss out and this way you don't have to.
Cheers.
