No tears, though! I’ll be away from the blog for a few days, catching up on number-crunching for year-end at work. Can you tell I’m procratinating? Possibly I’ll be starting on a new project for our new year. It will still be work, but something new could be fun, too.
While I was looking over recipes that I cooked in August, I came across a comment that I’d overlooked—so sorry, I try to respond to all comments—on my hiyashi chuka-soba post (Be sure to try this wonderful dish while it’s still summer!!!). I checked out her site and discovered that Jadin at Steamy Kitchen is looking for recipe testers for her upcoming cookbook. Oh, my! It looks like it will be a very nice cookbook: Steamy Kitchen’s Modern Asian, to be released Fall ‘09. I’ve tested one recipe so far and am looking forward to testing a few more. This is called “Garlic Noodles” and indeed it is a recipe that will become part of my non-Japanese repertoire. Here’s your chance to try something new if you like to test recipes (following directions to a T can be a great opportunity to learn new things).
And now for something fun, easy, and pretty to decorate your favorite dishes:
Cut the root from a green onion. Make two parallel slices, about 1 1/2 inches long, through the length of the onion. If your onion is really fat, roll it and make another slit. It will look like a little onion brush. Trim away the “handle” so the “bristles” hold together.
To make it curly, put it into a glass of water with a pinch of salt. If you are using just the white part of the onion for a recipe, make the onion brushes with green bristles held by a bit of the white.
You can make curly green shreds by slicing the “leaves” into short lengths, then slitting them lengthwise.
NOTE: If you are just slicing the green part of the onion, the little rings can be slimy: soak them in lightly salted water for a few minutes. Obviously, the rings won’t curl.
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