Comments on: because i am lazy. http://www.inomthings.com/?p=1747 ... because eating is serious business! Fri, 10 Sep 2010 18:17:05 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: ila http://www.inomthings.com/?p=1747&cpage=1#comment-2513 ila Sat, 28 Aug 2010 01:01:40 +0000 http://www.inomthings.com/?p=1747#comment-2513 wallbangr, yes! steen. fried rice in general is on the dry side. if it's uncomfortably dry, maybe your rice was *too* old? wallbangr, yes!

steen. fried rice in general is on the dry side. if it’s uncomfortably dry, maybe your rice was *too* old?

]]> By: steen http://www.inomthings.com/?p=1747&cpage=1#comment-2501 steen Wed, 25 Aug 2010 05:42:23 +0000 http://www.inomthings.com/?p=1747#comment-2501 i tried this recipe and it turned out a little dry. HELP?! i tried this recipe and it turned out a little dry. HELP?!

]]> By: wallbangr http://www.inomthings.com/?p=1747&cpage=1#comment-1570 wallbangr Sun, 23 May 2010 02:40:02 +0000 http://www.inomthings.com/?p=1747#comment-1570 Also sold as "ohba" at Mitsua. 99 cents for about a dozen leaves. Question: do you refrigerate the concoction? Also sold as “ohba” at Mitsua. 99 cents for about a dozen leaves.

Question: do you refrigerate the concoction?

]]> By: we love garlic. a lot. | i nom things http://www.inomthings.com/?p=1747&cpage=1#comment-1502 we love garlic. a lot. | i nom things Mon, 10 May 2010 04:46:28 +0000 http://www.inomthings.com/?p=1747#comment-1502 [...] of the fla­vor comes from the citrus-y gar­lic per­illa sauce — which is just soy sauce, shiso leaves, and gar­lic cloves, pick­led [...] […] of the fla­vor comes from the citrus-y gar­lic per­illa sauce — which is just soy sauce, shiso leaves, and gar­lic cloves, pick­led […]

]]> By: ila http://www.inomthings.com/?p=1747&cpage=1#comment-1459 ila Mon, 03 May 2010 05:17:50 +0000 http://www.inomthings.com/?p=1747#comment-1459 wallbangr, shiso leaves are always generally available at Japanese and Chinese markets. You can substitute with sesame leaves, which are available at Korean markets, or la lot leaves, which are available in vietnamese markets. Flavor profiles will be a little more spicy with the latter. I just store the whole thing together. There's enough salt in the soy sauce to prevent it from spoiling. When I run low, I just add more garlic/leaves/soy sauce and keep using! wallbangr,

shiso leaves are always generally available at Japanese and Chinese markets. You can substitute with sesame leaves, which are available at Korean markets, or la lot leaves, which are available in vietnamese markets. Flavor profiles will be a little more spicy with the latter.
I just store the whole thing together. There’s enough salt in the soy sauce to prevent it from spoiling. When I run low, I just add more garlic/leaves/soy sauce and keep using!

]]> By: Thinned out. | i nom things http://www.inomthings.com/?p=1747&cpage=1#comment-1399 Thinned out. | i nom things Thu, 22 Apr 2010 02:26:42 +0000 http://www.inomthings.com/?p=1747#comment-1399 [...] can also make lazy fried rice and top with this curry fla­vored gravy. Or glam­or­ize your instant udon by dunk­ing in a [...] […] can also make lazy fried rice and top with this curry fla­vored gravy. Or glam­or­ize your instant udon by dunk­ing in a […]

]]> By: wallbangr http://www.inomthings.com/?p=1747&cpage=1#comment-1390 wallbangr Mon, 19 Apr 2010 19:09:33 +0000 http://www.inomthings.com/?p=1747#comment-1390 Are perilla leaves readily available at local asian markets? Also, after you marinate the soy with garlic and perilla do you strain out the soy sauce and keep it by itself, or do you just store the whole concoction together until you use it? Thanks, looks great. Are perilla leaves readily available at local asian markets? Also, after you marinate the soy with garlic and perilla do you strain out the soy sauce and keep it by itself, or do you just store the whole concoction together until you use it? Thanks, looks great.

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