tag:blogger.com,1999:blog-8421337.post111802918130291828..comments2024-02-17T19:56:14.419+09:00Comments on Obachan's Kitchen & Balcony Garden: Biwa (Loquat) Tarts & Ume Jam Tartsobachanhttp://www.blogger.com/profile/18146311760014752971noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-8421337.post-1118649389901261922005-06-13T16:56:00.000+09:002005-06-13T16:56:00.000+09:00Naahhh... I'd be too expensive ;P Posted by o...Naahhh... I'd be too expensive ;P <BR/><BR/><A></A><A></A>Posted by<A><B> </B></A>obachanAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8421337.post-1118400487061405112005-06-10T19:48:00.000+09:002005-06-10T19:48:00.000+09:00i hire you become chef !  Posted by Patrick L...i hire you become chef !  <BR/><BR/><A></A><A></A>Posted by<A><B> </B></A><A HREF="http://www.phototravel.blogspot.com/" REL="nofollow" TITLE="patlcm at lycos dot com">Patrick Leong</A>Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8421337.post-1118387374346512662005-06-10T16:09:00.000+09:002005-06-10T16:09:00.000+09:00No problem :) And you're right about nigari. Tha...No problem :) And you're right about nigari. That's what is used to make tofu.<BR/><BR/>Rumor has it that minerals included in nigari increase the insulin secretion which results in slowing down the absorption of neutral fat. Also magnesium in nigari is said to help calcium absorption and as a result lead to excretion of water, fat and body wastes. That’s what they – advocators of the nigari Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8421337.post-1118375896225573952005-06-10T12:58:00.000+09:002005-06-10T12:58:00.000+09:00Oh! I didn't realize you were using salted butter....Oh! I didn't realize you were using salted butter. I always use unsalted so that I can control the amount of salt. I thought you weren't using any! Sorry; I misunderstood. <BR/><BR/>Nigari is what's use to make tofu, right? I had never heard of using it for weight loss. Does it seem to work?<BR/><BR/> <BR/><BR/><A></A><A></A>Posted by<A><B> </B></A>A Fellow BakerAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8421337.post-1118328302155796142005-06-09T23:45:00.000+09:002005-06-09T23:45:00.000+09:00> A fellow baker --- Thanks again for your recipe!...> A fellow baker --- Thanks again for your recipe! :) It was a good pastry cream and I enjoyed making tarts using it.<BR/>About using salt: Maybe this is something only we Japanese do, but we tend to omit "a pinch of salt" in the recipe when we use regular, salted butter in place of the unsalted butter called for in the recipe. Our butter contains pretty good amount of salt. Plus, these days someAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8421337.post-1118288874032776832005-06-09T12:47:00.000+09:002005-06-09T12:47:00.000+09:00these looks difficult to make. you are very good i...these looks difficult to make. you are very good in cooking. actually i want to open a small hotel by the beach and run a small restaurant - one of my retirement projects. well, i know it is too early to talk about retirement. something i would like to do when i get older. <BR/><BR/><A></A><A></A>Posted by<A><B> </B></A><A HREF="http://www.phototravel.blogspot.com/" REL="nofollow" TITLE="Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8421337.post-1118286286584879782005-06-09T12:04:00.000+09:002005-06-09T12:04:00.000+09:00Dear Obachan,I've been checking your site to see w...Dear Obachan,<BR/><BR/>I've been checking your site to see whether you had made the pastry cream. I'm so glad to see that you did and that it was a success. It's easy, isn't it? Your substitution is just fine. This is why I indicated in the recipe that half-and-half is a mixture of cream and milk. I thought you might not find it in Japan. I recommend that you add the salt next time, though. Most Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8421337.post-1118232579991199122005-06-08T21:09:00.000+09:002005-06-08T21:09:00.000+09:00> vegimouse --- Hi! Thanks so much for your respon...> vegimouse --- Hi! Thanks so much for your response! “Licking the screen” is one of the best compliments I’ve had. :D<BR/>Yeah, 240ml in the US, 250ml in Canada, Australia, New Zealand and United Kingdom (and maybe France, too?) It’s interesting to find the variety of ways. I'm excited!<BR/><BR/>> carlyn --- Mmm…lemon or lime rind! I never thought about it but yeah, it's a good idea. Thanks!<BR/Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8421337.post-1118163963064232892005-06-08T02:06:00.000+09:002005-06-08T02:06:00.000+09:00Yummy.. !! obachan..!! i'm so thrilled by this cr...Yummy.. !! obachan..!! i'm so thrilled by this creation of yours.. :)  <BR/><BR/><A></A><A></A>Posted by<A><B> </B></A><A HREF="http://mrstweetyblog.blogspot.com/" REL="nofollow" TITLE="jstong at ns dot sympatico dot ca">MrsT</A>Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8421337.post-1118130938799792152005-06-07T16:55:00.000+09:002005-06-07T16:55:00.000+09:00obachanyour loquat tarts look so delicious!! I wis...obachan<BR/>your loquat tarts look so delicious!! I wish we have some loquat here. <BR/>Taiwan's measuring system is the same to Japan. 1C = 200ml(cc) <BR/><BR/><A></A><A></A>Posted by<A><B> </B></A><A HREF="http://tabetai.blogspot.com/" REL="nofollow" TITLE="pinkcocoa at bigfoot dot com">pinkcocoa</A>Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8421337.post-1118123698294062462005-06-07T14:54:00.000+09:002005-06-07T14:54:00.000+09:00Yum yum....love the ume jam and melon tart :)!!!&#...Yum yum....love the ume jam and melon tart :)!!! <BR/><BR/><A></A><A></A>Posted by<A><B> </B></A><A HREF="http://emotionalistic.blogspot.com/" REL="nofollow" TITLE="emotionalistic at gmail dot com">emotionalistic</A>Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8421337.post-1118058661645646502005-06-06T20:51:00.000+09:002005-06-06T20:51:00.000+09:00In Finland, we only use the metric system, ie no c...In Finland, we only use the metric system, ie no cups. Usually, we use dl (decilitre) = 10 cl = 100 ml for volume measurements. In baking this means that a recipe can call for "5 dl water / 13 dl flour". Sometimes, the amount of flour is in (kilo)grams instead of deciliters, but as most people have a one deciliter measuring cup at home, it is easier to use dl (if you don't own a kitchen scale, Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8421337.post-1118058338855828472005-06-06T20:45:00.000+09:002005-06-06T20:45:00.000+09:00obachan;Your tarts look so wonderful.A pretty garn...obachan;<BR/>Your tarts look so wonderful.A pretty garnish could be a swirl of a piece of lemon or lime rind..????<BR/>(maybe , candied?) Or maybe an edible flower?<BR/>I think the mint is perfect, though...<BR/>Your photographs are again so "magazine-perfect"...... <BR/><BR/><A></A><A></A>Posted by<A><B> </B></A><A HREF="http://kokonuggetyumyum.blogspot.com/2005/06/Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8421337.post-1118037430051270012005-06-06T14:57:00.000+09:002005-06-06T14:57:00.000+09:00Obachan the tart looks so good I am licking the sc...Obachan the tart looks so good I am licking the screen! ^.^; <BR/><BR/>One cup in the US is roughly 240ml becuase 1 oz is 30ml (liquid) and 1 cup is 8oz<BR/><BR/><BR/> <BR/><BR/><A></A><A></A>Posted by<A><B> </B></A><A HREF="http://kokonuggetyumyum.blogspot.com/2005/06/biwa-loquat-tarts-ume-jam-tarts.html#comments" REL="nofollow" TITLE="vegimouse at hotmail dot com">vegimouse</A>Anonymousnoreply@blogger.com