Easy day meal?

[solveig]

Noble Cousin!

Greetings from Solveig!

Nov 28, 2008 18:00:52 GMT -5 Noriko said:

and we get the leftovers/food for free!!! (; Only a short amount of time before someone uncovers our scam!

Ahh! You have discovered the joys of being kitchen staff at events. Sometimes, the kitchen staff even gets to sample delicacies denied to those in the feast hall. This is a time honored tradition in the Society. Some of the wiser monarchs have wandered through the kitchens on occasion.

[Noriko]

[quote author=solveig board=food thread=2593 post=23939 time=1227942972This is a time honored tradition in the Society. Some of the wiser monarchs have wandered through the kitchens on occasion.[/quote]

Yup, both of us are a bit too shy to really ham it up though.... "May I refill your glass, m'lord? Hast thine table enough green sauce?"

[Bun'ami]

First time posting, but I've been around for awhile.

Doesn't anyone here know that cooked rice doesn't have to be refrigerated.

I remember reading in an old Japanese cookbook that if you tightly cover the cooled rice, it will keep at room temperature for about 3-4 days. Much the same as making home made bread, just cover it, to keep it from drying out.

I'd suggest making some rice balls, cover tightly in plastic wrap, and take to the event.

[Yamanouchi Eidou]

That's not a scam, that's called 'incentive'. Here in Artemisia, most feast-o-crats understand that servers are welcome to leftovers, but they had better be good servers. Actually, more than once I have paid for a feast but then decided to serve at it anyway because being in the kitchen is one of the funner parts of a feast. You come out with so many stories and good friends. Friends who you know, for a fact, are able to cook good food.

Anyway, I'd echo the riceball (onigiri) technique. They're fun to make and their convenience is not something you can overstate.

Also, noodles are, in fact a great idea. Soba noodles are really hardy and make for good filling chow while running around at an event all day. I imagine they would probably keep better than soumen noodles, although the somen has a fresher taste to it. Either way the tsuyu (sauce) for it is delicious and shouldn't require refrigeration. Just make sure to apply it rather like a salad dressing right before you eat. You don't want it to soak into the noodles.

I'm not sure of your tea tasting opinions, but indeed Barley tea (mugi-cha) can be gotten from many supermarkets in the asian section, and guaranteed from any asian food store. I personally hold it to be disgusting under many circumstances, but it was always great to come home to a pitcher of ice cold mugicha after riding around bikes all day...in Saga...in the middle of summer.

If you go the Teriyaki route, you might be very gratified to make your own sauce, rather than rely on Kikkoman. Base sauce I was taught was:

1 part Mirin (Cooking Rice Wine), left to start boiling to pull out alcohol
mix in 1 part Shoyu (Soy Sauce), and 1 part sugar give or take.

Once ingredients are combined, keep heat low as it will become sticky when cooked too high or too long. Can be thinned out by adding little bits of water. This will also prevent burning.

[solveig]

Noble Cousins!

Greetings from Solveig!

Aug 11, 2009 11:50:57 GMT -5 Yamanouchi Eidou said:

Also, noodles are, in fact a great idea. Soba noodles are really hardy and make for good filling chow while running around at an event all day. I imagine they would probably keep better than soumen noodles, although the somen has a fresher taste to it.

It is abnormal to "keep" noodles in Japan. They are typically served shortly after being cooked. Depending on the season and the noodle in question, they may be quickly cooled down shortly prior to service.

[Yamanouchi Eidou]

True enough, though it does make it inconvenient for eating while out at a day event without cooking utensils.

And, although this won't matter much if one is really trying to be period, many convenience store bentos in modern japan will include cold soba with a packet of tsuyu.