Rinchen's Profile

Every cook should know chicken adobo. It has chicken, garlic and equal parts apple cider vinegar and soy sauce.

Great thread. Have you seen Wild China, it has an almost perfect rating. Also Between the Folds about mega origami.

If you have trouble getting to sleep, try counting backwards from 300 by threes viz., 297, 294, 291 etc.

Your list should have included Gado Gado, one of the great dishes of Indonesia. It is a salad composed of raw and lightly steamed veggies with a hot peanut sauce as a dressing. Great combinations usually have tofu, eggs, and potatoes.

Just wondering what percentage of those saving their coins eventually take them to a machine to be sorted and pay the eight cents on the dollar...

A great add in is cookie crumbs. Years ago I worked at a fishing resort where the chef got oodles of compliments on the pancakes with this secret ingredient.

Can I use white miso? Thanks

I love Ikat. I was first turned onto it in 70s in Bali. Some of the faux ikat is hideous. This mirror is inspiring. Great idea.

Yuzu kosho. I discovered it when I started cooking with the donabe. I was inspired by the cookbook, Japanese Hot Pots which I read about here. It is a big ingredient in their second cookbook, The Japanese Grill.

Loved the memorable meal. I had a midwife for my second child and we planted the placenta and put a rose over it. But the frozen chicken pieces that was used to freeze the area where I tore was cooked later and enjoyed.