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December 27th, 2009

learn_japanese [hector_von_kyiv]

11:08 am - Momotaro-kun A little help with Momotaro fairytale wanted: 1. ドンブラコ、ドンブラコと - something onomatopoeic, I guess, but I didn't find it in available dictionaries. 2. 「みんな、ぬかるなよ。それ、かかれ！」 - the phrase Momotaro shouts before attacking Onigashima. 3. 桃太郎も、刀をふり回して 大あばれです - Momotaro also waved his katana and ....(?) 4. 「まいったぁ 、まいったぁ。こうさんだ、助けてくれぇ」。 と、手をついてあやまりました。 - I got the idea (oni chief asking for mercy, right?) but can't decipher it word by word. どうもありがとうご座います

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December 26th, 2009

cooking [wolfsilveroak]

11:07 pm - Daring Bakers Dec Challenge- Gingerbread House To say I had... issues... with the recipe I chose to use (Y's Scandinavian one) would be a huge understatement. ( Continue.... ) Current Mood: tired

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cooking [gotyellowcard]

01:18 am - Day 10 of my 12 days of cookies: Heath Bar Cookies More at my food blog HERE ( Read more... )

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cooking [xx_azure_sky_xx]

05:22 am - Hot sandwiches? *shruffle* Hello, all, long time lurker, first time poster. Anyways! I've had the great fortune of a sandwich press being given to me this Christmas. I've wanted one for a while, but now that I have it, I realize...I don't actually know good hot sandwich recipes. So...I turn to you guys. Would you guys care to share with me your favorite hot sandwich recipes, so I may try them? c= I'm not too finicky when it comes to filling, although I don't like large amounts of onion. But that's about it. XD thank you in advance, and I hope you all are having a great holiday. c= ♥

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cooking [layers_of_eli]

12:18 pm Daring Bakers held a vols-au-vent challenge awhile back wherein we made puff pastry from scratch. We only used a portion of the dough for the challenge, and the rest has been sitting in my freezer since then. It was such a task to make it and it's quite delectable, so I want to use it for something special. I think I've decided on Beef Wellington (I know Daring Cooks just made this for a challenge, which gave me the idea!). Anyone tried a recipe and loved it? Also, on a separate topic, anyone know if one can get foie gras that comes from happy, non-force-fed animals? Is that something that's available? I've always wanted to try it, but hear unpleasant things about the acquisition of it. Thanks!

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cooking [gemfyre]

02:02 pm - Chianti substitute? Well this Christmas was one for cookbooks - I got three! One of them has a chicken caccitore recipe that looks easy and I intend to make it in a few days time. The recipe calls for half a bottle of chianti. Now we don't have any chianti in the house and don't really want to buy some. We have various reds and whites available though. What would be the best substitute? And also, how much, volume wise, is half a bottle of chianti?

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learn_japanese [frankiki]

02:43 pm - Japanese Presentation about Cosplay   Ive nearly done my presentation for my end of semester Kaiwa final, but I really need help translating these couple of sentences for it to make sense: The older people I asked while conducting my survey said. They had only seen cosplay on TV and at harajuku. Many people assume Cosplay was not famous outside of Japan but were surprised to find out that it was. If anyone could help me this would be great, hiragana is appreciated. I've asked many japanese but they aren't so good with English so they couldn't help me.  Current Mood: cold

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cooking [ekmahal]

12:06 pm - Christmas down under! Christmas here was a glorious 25 (celsius!), nice and warm and gloriously sunny. In fact, Christmas dinner this year was low key - steaks on the barbecue and salads. We had no family around, so we didn't bother making a huge meal. I did make an effort with the cake. ( details under the cut! )

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December 25th, 2009

learn_japanese [schicklove]

12:03 pm I've got a couple of questions about the dependent-clause が to の conversion. Most importantly, aside from the case of のない, is it mandatory to replace が with の in certain situations, and if so, which? Also, what happens when you've got two items modified by verbs in one sentence? For instance, the sentence "I read a book written by an author my friend met". I'm coming up with: "(私は)友だち(が/の)会った著者(が/の)書いた本を読んだ". So - do both have to be の? Just one of them? Neither, and I'm completely misunderstanding the point/grounds of the conversion? Is it entirely up to the writer/speaker's discretion? Any help would be greatly appreciated. edit: Oh, and as they come to me, a smorgasbord of unrelated bonus queries. 1) Is 考える the correct verb to use for wondering about something, with a quoting particle? ("I wondered, 'how did he become so famous?'") 2) "声がかれてしまうまで叫びたい" - what I'm trying to say is "I want to yell until I lose my voice" (in the context of being very angry, and what specifically it is I want to yell is delineated earlier in the sentence). Correct or not? 3) What's the best way to express "even though"? ても? Or is ても more strictly a nuance of "even if", indicating that the bit before it is a possibility rather something that definitely happens? (i.e., "even though it's raining, I'll go to the store".) How about のに? 4) You can use "としちゃ" to kind of change the subject/indicate a new thing you want to talk about as in "now, as for [x]...", right? 5) Which is better: "私は親が喧嘩してるのを見る時" or "私は親が喧嘩するのを見る時"? Are they both equally correct and it's just a matter of whether or not I want to say "when I see my parents fight" or "when I see my parents fighting"?

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learnportuguese [basketo]

07:23 pm - Курсы бразильского варианта португальского в Москве

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cooking [starting_0ver]

11:32 pm - Christmas baking Kolache Red Velvet Whoopie Pies & Peppermint Bark Peanut Butter Blossoms, Choc Chip & Cranberry, White Choc Chip. ( Recipes )

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learn_japanese [sloth10]

12:31 am - new year card... please help! dear patient All, i am making a special card for my japanese teachers. and i have no idea what to write... i will bring the card over AFTER Jan 1. can i write あけましておめでとうございます　as a separate line outside the text near the visual part　－ like HAPPY NEW YEAR! if not, what would be good? aaand in terms of the message - what is traditionally written? Thank you very much in advance!!!!!!!!

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December 24th, 2009

cooking [kitchenbeard]

03:37 pm - Brownies Recipe from the Tartine Bakery cookbook. Also found here

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cooking [jeisenne]

02:51 pm - White rice White rice is a staple around the world, yet I find a surprising amount of people who do not know how to make white rice without using measuring cups or elaborate and expensive rice cookers. My Dad taught me how to make rice when I was about 6 or 7 using the finger method.  Dad said that no matter how much rice you use, or what kind you use, this method would always result in perfect steamed rice every single time. He's absolutely right. I've made calrose rice, long grain rice, jasmine rice, basmati, short grain -- you name it, I've made it, and if all it needs is to be steamed then this method is perfect.  If you're trying to make risotto, jambalaya, or arroz caldo, then of course that's a different cooking method for rice and this won't apply. ( Keep reading... ) Copied from my new kitchen adventures at: http://saraptalaga.blogspot.com/2009/12/how-to-make-white-rice-using-finger.html Happy Holidays to all! I wish you peace, love, joy, and fantastic food!

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cooking [octoberland]

12:36 pm - Left Over Cherry Pie Filling I have half a 20oz can of cherry pie filling and no idea what to do with it. Most of the recipes I have found call for a full can. Help? Current Location: home Current Mood: curious Current Music: The Pretenders

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cooking [in_thegreenroom]

10:06 am - Cheese drop biscuit HELP I have been instructed to make my delicious 3-cheese buttermilk drop biscuits for Christmas Eve dinner. Unfortunately I'm out of town at my parents' and I don't have the cookbook it comes from, Bon Appetit's "Fast Easy Fresh." I've searched extensively online and this is a last-ditch effort to find out if anyone out there has the recipe! I may have to jaunt down to the bookstore to copy it down if I can't find it before that. I've found some similar alternatives, but I really want to find the actual recipe to avoid any surprises. Can anyone help? I know they are buttermilk drop biscuits and contain a combination of parmesan, cheddar, and monterey jack cheeses. Thank you so much and Merry Christmas!

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learn_japanese [brigittefires]

02:22 am - Need translation help I'm looking to get another tattoo in kanji (like the one in my icon! :) but I want to make sure I have the characters right. I need another two-character tattoo so it balances. I want it to say "polyamory" or some variation on the theme. I was looking at "many" and "love", but then I wasn't sure if using those literal translations together would form something like "giant slut". So I'd like to know how "many" + "love" would translate, if there is a Japanese term for consensual non-monogamy, and any suggestions for a two-character tattoo in the said theme. Any help would be appreciated :)

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cooking [waterphaerie]

04:08 pm - Scottish Tablet? Hi everyone, just wondering if anyone has the recipe for Scottish Tablet (it's kindof like caramel fudge). Thanks!!!

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December 23rd, 2009

cooking [kireic]

11:05 pm - Urgent gingerbread question! Help! I'm in the middle of making my gingerbread cookie dough, and it's really dry, even though I haven't added all the flour (only about half!). The general recipe components go like this: 1/2 cup butter 1 cup sugar 1 cup molasses 7 cups flour 1/2 cup water There's obviously some spices, salt, and leavening in there, but in much smaller quantities than those main ingredients. It seems to me there's too much flour, because after only adding 3 1/2 cups, even with most of the water, the dough is very dry and stiff, and my mixer can hardly handle it! I can't imagine adding much more flour to this. Does this seem odd to anyone else here? Should I stick with the 3 1/2 I've added and stop there? HELP! Current Mood: anxious

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cooking [__sail_awayx]

10:21 pm - soupy custard I decided to make this (http://www.foodnetwork.com/recipes/ina-garten/red-berry-trifle-recipe/index.html) and all went well until it came to making the cognac cream. It said it would thicken in 5-7 minutes, and because it was thicker by 7 minutes I assumed it was thick enough. Fast forward to two hours later and it isnt thick at all, just really soupy. My trifle now just looks like a custard, which I'm just going to throw some whipped cream on and hope it just tastes good. What did I do wrong? :( Tags: help: what went wrong?

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