Huh - I was sure she didn't care for that one, but operating
with scanty notes makes one fail on occasion.
She might have changed her mind in the interim between first taste and sorting out at the end... or forgotten by then that she hadn't cared for it much...
That's true, or else maybe she had it in mind for cooking.
Possibly...
Insofar as she's not weighed in, speculating further on
the subject doesn't seem profitable.
Whereas I quite like red bean paste items as dessert, for instance... whether as a dimsum bun, in a sesame ball, in a moon cake, as yokan, or even red bean ice cream or custard... ;)
Yep - I like it so much that on a flight from Tokyo to
the states once I had 3 blocks of red-bean yokan for
dinner. The result was that I was sick for a week or two
afterward and queasy for weeks subsequent. The wages of
gluttony is indigestion.
That certainly was an overdoing... :) I think the most I've ever had at
I almost realized what I was doing at the time. My friend
Frank Belvin used to like the stuff and had a lot around
the house. He'd cut each block into about 1/2"-3/4" squares
and you could have two if you wanted.
a time was half a can of it, years ago... I think I stopped in time to
not have consequences.... (G) If given the chance, I might be tempted
How big was the can?
to overdo on Fu's homemade stuff, though.... that stuff is really good...
And not too difficult to make.
Though not as bad as Ruth, I don't care that much for coconut or banana, except in particular cases.... and not in quantity, usually...
I like most tropical flavors, including durian.
I liked durian ok... only had a small taste though, on my way leaving
There was enough so you could have had more.
that first picnic at Janis's I'd gotten to.... someday I wouldn't mind tasting it again... :) I like other tropical flavors... some more than others... ;)
Of course we all have our preferences. Mine is
everything except pineapple and dragonfruit, but
Lilli has a dragonfruit plant in her yard that
has the best examples I've ever tasted. Pineapple
is okay but reams out my moutn.
The zero juice did grate on me a bit.
Indeed... it would have been nice to have had some real juice content,
but I imagine they were trying to keep the carb/sugar content down...
I'm imagining they didn't care.
Possibly.... or they were thinking of whatever niche market they were
really aiming the drink at....
Who knows; I'm not generally into energy drinks or their
clientele.
It seems to me that adding potassium makes everything better.
Probably makes them more balanced, anyway.... :)
Making them taste less like sea water or sweat.
Bonnie's son is over for a visit, and he's on a renal
diet, low sodium and low potassium among other things.
I made him a steak for dinner, and I asked how he liked
it, and he said with a soy marinade! I had to gently
disabuse him of a notion or two and made him one with
balsamic-and-garlic glaze. He put salt on it.
Anko
categories: Japanese, sweet, ingredient
yield: 1 batch
200 g dried adzuki beans
water
200 g sugar
Sweet Adzuki Bean Paste
Wash the beans, then place them in a pot with water
to cover by 3x the depth of the beans. Bring to a
boil. Turn off the heat, cover, and wait for 20 min.
Strain the beans and then place them back into the
pot and add new water. Boil for 40 min, adding more
water as needed.
Once the beans have become soft, drain to the point
where the water just covers the beans.
Put on low heat and add half the sugar, stir until
it has dissolved, and add the other half.
Simmer down until you get your desired consistency.
"Koshian" for a different twist. The anko recipe
above is what is called a "tsubuan" kind of anko,
which means that the means still have their shape.
To make it into a smooth paste, you can put your
tsubuan into a food processor. The resulting anko
paste is called "koshian."
favy-jp.com, paraphrased
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