Comments | erushi: Daring Cooks: Risotto (March 2010)

erushi

Daring Cooks: Risotto (March 2010)

Mar 14, 2010 00:50

The 14th, at last! And 'tis once again that time of the month during which I inflict bad pictures of and nonsensical babbles on food upon hapless passers-by. Ah, life. *g*

(Please ignore the fact that I completely missed last month's challenge. Again, life.)

This month's DC challenge was risotto, hosted by Eleanor of Melbourne Food Geek and Jess ( Read more... )

photos, daring cooks, food

Comments 36

anappletree March 14 2010, 01:47:17 UTC

Damnit! You made me hungry! I would very much like to sample some of your cooking (says the girl who has been eating canned soup and bread rofl)

erushi March 16 2010, 18:41:48 UTC

Needless to say, I am still expressing disapproval about canned soup and bread. :P

Thanks hon!

anonymous March 14 2010, 01:51:56 UTC

Your photographs are beautiful and your flavor selections were really creative! Awesome job on this challenge!
Shelley (from the Daring Kitchen)
cmomcook.blogspot.com

rost March 14 2010, 02:28:49 UTC

OMG Eru! These are way awesome. *______*

Your knack for flavours never fails to impress; great images, too.

erushi March 16 2010, 18:41:18 UTC

Eeeee! That's high praise coming from you, Kevin-kun! Thank you very much!

Oh, I've been meaning to ask - how easily available is stuff like sakura extract, or even preserved sakura or sakura sugar, available in Japan? Are they available just during spring season, or are they available all year around? And are they costly?

rost March 18 2010, 03:23:11 UTC

High praise? Hardly! You're the much better and more accomplished cook!

I've seen preserved sakura flowers (as sakura-cha) and leaves (mainly for use in sakura mochi) around, as well as powders of both, and products such as sakura jam and honey, but not so much the other two - the only instances I've seen sakura extract are in beauty products so far, though I just found this link to sakura extract made from syrup-preserved sakura flowers:

http://www.otokonodaidokoro.com/shopdetail/025007000027/025/007/

As you can see, prices are a bit on the high side. For instance, a 200g bag of sakura blossom flakes (salt- and vinegar-preserved) was going for around 4,400 yen or so at Amazon.co.jp's Marketplace. I'd imagine prices would be similar at specialist baking shops, though I've yet to see any around here.

As for availability, if you buy from places like Amazon they'd be available year-round, but most places limit them to spring.

rost March 18 2010, 03:29:07 UTC

That link I posted has a lot of sakura-related items, including sakura flowers preserved in sugar, the normal salt-preserved ones, sakura paste (reduced sakura extract) and so on, so it's rather interesting.

Wonderful Work ext_121242 March 14 2010, 04:48:47 UTC

Firstly exquisite photography. 2ndly scrumptious risotto. I love the caviar on top of the Japanese inspired risotto and the fish looks perfect. BUT the nashi pear, orange and white chocolate risotto would be REAL comfort food for me. Superbly done on this challenge. Cheers from Audax in Sydney Australia.

Re: Wonderful Work erushi March 16 2010, 18:43:43 UTC

Thank you very, very much!

(The comment has been removed)

erushi March 16 2010, 18:37:43 UTC

First I need the funding! XD