Like Hawaii’s love for spam, okonomiyaki became popular in Japan during WWII when rice was scarce, and it’s remained popular since. The Japanese translation for okonomiyaki is “what you like, grilled” or basically…grill anykine. This is a fast and filling way to use up your leftovers. Think fried rice but with flour. Breakfast of champions! Continue reading “King crab okonomiyaki”
Imagine the little cup of soup you get from Mariposa for lunch…except it’s a whole pot all to yourself! Consomme is a clarified stock with a deeper more satisfying taste. The impurities are removed with a “raft,” leaving a much more concentrated flavor.
This consomme is clarified with an egg white raft using a method dating back to 1887. Found in “The Englishwoman’s Cookery Book” by Mrs. Isabella Beeton. According to Steampunk Cookery this recipe pre-dates Escoffier methods (considered the father of modern French cuisine). If you don’t know, you betta ask somebody!