Sushi and salad people
No crafting going on this week, as I'm away from home, but it gives me the opportunity to do some overdue thank yous. Firstly to Momma Pajama, for the cute sushi purse she sent me. I told you I used to live in Japan didn't I? So it stands to reason that I love sushi and this little purse just makes me laugh. The writing says 'sushi' in hiragana (the one form of Japanese I could manage to read). Paula's blog has some wonderful illustrations - go and check it out.
And secondly to Tasha Hock, my partner in the kids cooking swap (who doesn't have a blog). She sent this Mollie Katzen cookbook for kids. It has a great layout, with a recipe written first for adults and then in simplified pictoral form for children to follow.
I first came across Mollie Katzen on holiday in California about 12 years ago. I bought a copy of the Moosewood cookbook - partly, I have to confess, because I was so enchanted by the layout and line drawings. But I've come to love some of the recipes too - the banana bread is still the best one I've come across yet.
I'm fairly American recipe literate (have cups!) but I still struggle with a stick of butter - does a stick weigh 4 ounces? Someone please weigh one and tell me once and for all. And while we're on the subject, corn syrup? Is this like golden syrup? runny honey?
And secondly to Tasha Hock, my partner in the kids cooking swap (who doesn't have a blog). She sent this Mollie Katzen cookbook for kids. It has a great layout, with a recipe written first for adults and then in simplified pictoral form for children to follow.
I first came across Mollie Katzen on holiday in California about 12 years ago. I bought a copy of the Moosewood cookbook - partly, I have to confess, because I was so enchanted by the layout and line drawings. But I've come to love some of the recipes too - the banana bread is still the best one I've come across yet.
I'm fairly American recipe literate (have cups!) but I still struggle with a stick of butter - does a stick weigh 4 ounces? Someone please weigh one and tell me once and for all. And while we're on the subject, corn syrup? Is this like golden syrup? runny honey?
Comments
The corn syrup debate rages on and as far and as I can gauge there is no suitable British substitute. Treacle/Golden syrup/molasses all have too much taste. I managed to get some Karo years ago at Fortnums when I was determined to make a 'real' pecan pie. Infact I still have an unopened jar in my cupboard - I wonder if it goes out of date?!
Ooh nearly forgot to say I love the purse.
Personally I'd try golden syrup but not use as much cos it's a lot sweeter. If it's just a little bit (like in icing), it'll just be for shine anyway
Corn syrup is used for baking. Making candies (toffee) and pecan pies.
And corn syrup lasts a pretty long time. I've had some for years. If it starts to crystalize, you might not want to use it (not sure, just a suggestion). I don't think it goes rancid...
Then, again, we had some honey crystalize and we popped it in the microwave and it was fine.
When I had to convert, I always go for 1 stick = 125gr. It's not exact down to gramms but it has never made a noticeable difference.
Hope it helps.
Japan, eh? I've always wanted to go there...
While they're not the same in taste, golden syrup is very similar to corn syrup in consistency. The Golden Syrup is a bit more "buttery/nutty" tasting (to me).
Corn syrup is also used here for making things like lollipops and peanut brittle (and other hard candies).
I have one Mollie Katzen cookbook: The Enchanted Broccoli Forest. I like it very much even though I seldom cook from it. I don't suppose that makes sense? I saw in the bookstore she's come out with a revised and updated version.
As for corn syrup, I know that in France (where I come from) you can buy at the pharmacy of all places (!), under the name "glucose syrup"...
Good luck in your search!