Merry Christmas to you too Steve, and your family too!!!
Kelly
———————————————-
I need a shot of salvation baby,
once in awhile...
On Dec 22, 2021, at 3:24 AM, Tilden, Steve ST
<Steve.Tilden@xxxxxxxxxxxxxxxxxx> wrote:
Hey Justin
It was pretty much the same last year (we go to Sydney for Jens b’day as all
south coast booked out) and we had the area to ourselves pretty much J
BUT, we won’t be doing public transport….
But plenty of places to blow the froth off a few coldies around the Rocks…
Early Merry Christmas to all those out there still on the list as I’m off the
air for a few days after tonight…
Cheers
Steve
From: oz-food-bounce@xxxxxxxxxxxxx [mailto:oz-food-bounce@xxxxxxxxxxxxx] On ;
Behalf Of Justin Martin
Sent: Wednesday, 22 December 2021 11:11 AM
To: oz-food@xxxxxxxxxxxxx
Subject: [oz-food] Re: Japan Recipetineats
You may of course have trouble getting in to Sydney if this keeps going…
There are loads of breweries in Marrickville if you get time get out there.
Less than 1o min walk from Sydenham Station.
Batch
Stockade
Philter
The Grifter
Sauce
All within a couple of hundred metres of each other...
Sent from Mail for Windows
From: Tilden, Steve ST
Sent: Tuesday, 21 December 2021 6:57 PM
To: oz-food@xxxxxxxxxxxxx
Subject: [oz-food] Re: Japan Recipetineats
Hey Justin
Until I get to Europe again, I have to make do when I have the rare occasions
to try different wines by the glass. Thus discovered the Vouvray.
We’re staying at the Rocks in early January and will try a few places
(probably a lot more Craft beers J). We’re doing Café Sydney again which has
a good (albeit prices) winelist, though mostly Oz.
Cheers
Steve
From: oz-food-bounce@xxxxxxxxxxxxx [mailto:oz-food-bounce@xxxxxxxxxxxxx] On ;
Behalf Of Justin Martin
Sent: Monday, 20 December 2021 6:38 PM
To: oz-food@xxxxxxxxxxxxx
Subject: [oz-food] Re: Japan Recipetineats
The other white you might enjoy Steve (if you haven’t already) is Vernaccia
from San Gimignano. Not easy to come by here, but I picked up a couple of
bottles in the mid $20’s from Amatos liquor in Leichhardt.
Sent from Mail for Windows
From: Justin Martin
Sent: Monday, 20 December 2021 6:35 PM
To: oz-food@xxxxxxxxxxxxx
Subject: [oz-food] Re: Japan Recipetineats
I remember Louise and I going to Vouvray and drinking Chenin Blanc. They
weren’t geared up for tourists and seemed surprised we turned up and so we
felt compelled to buy some. This must have been 20 years ago
The wine I really miss from the Loire is Muscadet. Such an easy drinking wine
and you could get terrific bargains for under 5 euro at the hypermarkets.
They do make some reasonable Chenin Blanc in WA.
Sent from Mail for Windows
From: Susan Yuen
Sent: Monday, 20 December 2021 6:00 PM
To: oz-food@xxxxxxxxxxxxx
Subject: [oz-food] Re: Japan Recipetineats
Hi Steve,
Yes, Chenin Blanc will be absolutely perfect with the white meats!
I have not had a good chenin for a while.
I understand that this is the current fave white for trendy people
so will go look and see what is currently available!!
Over 2 evenings last weekend, I served 2010 US Pinot Noir (with the shio koji
Ribeye) and a
2011 Gran Reserva Rioja (with beef Wellington and Pasta w Spanish Sofrito not
central American)
The Pinot was a hit, the Rioja less so - think it needs a bit more time - it
was a recent release.
Now to go rummage for a nice white for the seafood I am doing for Christmas -
may crack open a German riesling - hmmm, Kabinett or Spatlase?
Susan
On Mon, 20 Dec 2021 at 12:23, Tilden, Steve ST
<Steve.Tilden@xxxxxxxxxxxxxxxxxx> wrote:
Hi Susan
I’ve ordered some for myself and 2 other guys here at work as well …. who
would have thought….steelmakers fermenting Koji for food. Heck, I’m sure one
of use will be fermenting Sake and making Miso before too long…
I’ve just discovered and stocked up on fantastic French Loire Valley Chenin
Banc, which should make a fantastic match to some shio koji marinated white
meat…
I’M excited!!!
Steve
From: oz-food-bounce@xxxxxxxxxxxxx [mailto:oz-food-bounce@xxxxxxxxxxxxx] On ;
Behalf Of Susan Yuen
Sent: Monday, 20 December 2021 2:22 PM
To: oz-food@xxxxxxxxxxxxx
Subject: [oz-food] Re: Japan Recipetineats
Hi Steve,
Let me know how the fermentation project goes.
I am so in love with the ingredient on beef, and am going to try it on
seafood next.
That is my Christmas project. Will try to remember to take pics next time.
I found the porridge like paste as well as a liquid marinade and the actual
rice in online grocers.
Now deciding which way I want to go.
Susan
On Mon, 20 Dec 2021 at 05:02, Tilden, Steve ST
<Steve.Tilden@xxxxxxxxxxxxxxxxxx> wrote:
Hi Susan
So I’ve tracked down some koji rice to make my own shio koji
Australian Organic Dried Koji – Rice Culture
So then I can make it as I want it.
Cheers
Steve
From: oz-food-bounce@xxxxxxxxxxxxx [mailto:oz-food-bounce@xxxxxxxxxxxxx] On ;
Behalf Of Tilden, Steve ST
Sent: Monday, 20 December 2021 7:47 AM
To: oz-food@xxxxxxxxxxxxx
Subject: [oz-food] Re: Japan Recipetineats
Thanks Susan
I had seen articles about home made miso using the Shio Koji a while back
,but most of the stuff was pricey and out of stock anyway. Fascinating
reading and definitely worth exploring – anything which makes food better AND
is good for you is a massive win win.
Our local Japanese restaurant closed down a few years back and I miss it
massively, so want to do more Japenese cooking at home. Whilst relatively
simple ingredients. It’s all about freshness, especially seafood. Good
cooking for summer and I have some time off all January to play…
Cheers
Steve
From: oz-food-bounce@xxxxxxxxxxxxx [mailto:oz-food-bounce@xxxxxxxxxxxxx] On ;
Behalf Of Susan Yuen
Sent: Sunday, 19 December 2021 8:56 PM
To: oz-food@xxxxxxxxxxxxx
Subject: [oz-food] Re: Japan Recipetineats
Hi Steve,
Have a look at this site too:
https://www.justonecookbook.com/
She is based in the US and writes for the home cook and I often use her
recipes.
My "ingredient for the moment" is Shio-koji (mould-ed rice and salt - which
is the starter
for miso and sake) - I am using it as a marinade and so far I am thrilled.
I just used it in place of salt to "dry brine" a couple of 3.5cm thick
rib-eye steaks for about 8 hours,
and did a reverse sear. 20 min at 120C and then 1 min on a really hot cast
iron pan.
It was superb and it was all gone before I thought to take a pic of it.
If you are interested, here are some links to using shio koji -
https://www.seriouseats.com/shio-koji-marinade
https://www.epicurious.com/ingredients/what-is-koji-how-to-use-article
I have not gotten to the stage of fermenting my own shio koji (just bought a
small bag to try).
Will see what 2022 brings, and if that will be my next fermentation exercise.
Susan
Susan
On Sun, 19 Dec 2021 at 13:33, Tilden, Steve ST
<Steve.Tilden@xxxxxxxxxxxxxxxxxx> wrote:
Hi Everyone
Jules – Did you already tell us about the Japan Recipetineats – by Nagis’
Mum?
Why did I only see this now?
These are my 3 favourite Japanese starters….might have to buy the Takoyaki
pan!
Miso Glazed Eggplant (Nasu Dengaku) - RecipeTin Japan (recipetineats.com)
Takoyaki Recipe (Octopus Balls) - RecipeTin Japan (recipetineats.com)
Okonomiyaki (Japanese Savoury Pancake) - RecipeTin Japan (recipetineats.com)
I’m going to have fun with this sight.
Cheers
Steve
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