inktober 2
Oct. 2nd, 2014 09:57 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
jinianJust a little one today, I've been hurting a lot all day. I guess I'm doing a fall theme for these, which may be unimaginative but that's what I'm thinking about.
This one is about the time I made pumpkin pie in Nagoya, Japan -- actually kabocha as that's the only squash available -- and used Hokkaido butter in the crust. Now, I do know how to make pie crust just fine, but that butter was above and beyond butter. In real life, we had a shallow pan under the pie plate, and it's a good thing we did. The melted fat was set to take over the world.
And, for those of you I haven't marveled to about this already, that microwave-looking appliance is a countertop oven, and that is the only way you get ovens in Japan. Kitchens don't have them built in. Japanese people refused to believe me when I told them standard American kitchens had large ovens built in. It made stress-baking very difficult while I was there! The oven I used for the pie was actually in my workplace, not in the dorm.
This one is about the time I made pumpkin pie in Nagoya, Japan -- actually kabocha as that's the only squash available -- and used Hokkaido butter in the crust. Now, I do know how to make pie crust just fine, but that butter was above and beyond butter. In real life, we had a shallow pan under the pie plate, and it's a good thing we did. The melted fat was set to take over the world.
And, for those of you I haven't marveled to about this already, that microwave-looking appliance is a countertop oven, and that is the only way you get ovens in Japan. Kitchens don't have them built in. Japanese people refused to believe me when I told them standard American kitchens had large ovens built in. It made stress-baking very difficult while I was there! The oven I used for the pie was actually in my workplace, not in the dorm.
no subject
Date: 2014-10-04 04:18 pm (UTC)I don't know what I would've done if I'd ever gone to live in Japan. (There was a phase when I was pretty sure I was going to go teach English, but it didn't turn out that way, and realistically I think it's just as well.) I can barely cook as it is, when faced with a North American kitchen where I know roughly how things (are supposed to) work.