Archives for August, 2013

Amazing Border Collie “Jumpy” trick video

 If you follow my blog entries, you will notice that
I love teaching Palette fun tricks besides basic obedience tricks such
as sit-stay etc.
I enjoy training her because she is very eager to learn the new thing,
and she gets so excited when she gets it right.

 She gives me huge Corgi smile on her with her tongue hanging out as if she is very proud of herself.
Palette has been trained with clicker since when she was a puppy.

 Just recently, I came across the youtube video of Amazing Boarder collie named “Jumpy” showing variety of tricks. I thought it was very inspiring for me to teach Palette more tricks like he did in the video, and have fun with it.

 What Jumpy made me smile most is at the very end where he winks at camera.

 How did he teach that cute trick? It was super cute.

Jumpy the amazing Boarder Collie

If you are a blog subscriber,please click here to watch the video.

Do you do trick training?

If so, what trick did you teach your dog?

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Aug 27, 2013 | Comments are off | Amazing Animals

Yassy’s Japan Trip Diary November 2012; Day 6 Part 8

 The 6th day in Japan, as I wrote in the previous entry titled “Yassy’s Japan Trip Diary November 2012; Day 6 Part 1“, we decided to go to Hattasan Soneiji temple located in Shizuoka prefecture.

 Hattasan Soneiji temple is located in the city called “Fukuroi city“,which is in south western part of Shizuoka prefecture.

I shard some pictures from the Hattasan Soneiji temple with its history
behind it and wrote about Hattasan Soneiji’s famous dango (Japanese
sweet dumplings).

 Then, in the previous entry titled “Yassy’s Japan Trip Diary November 2012; Day 6 Part 7“,
I wrote about broiled eel dish “U-na-gi no ka-ba-ya-ki”,and shared the recipe of ka-ba-ya-ki sauce there.

 In this entry, I will share more pictures from the trip to the Shizuoka prefecture.

 If you visit Japanese business such as restaurants, at the cashier counter, you would see a white cat ornament with red ears that can move one of his/her front paw front to back or the one posture is set to one raised front paw with palm side facing toward you.

 This cat ornament is  called “Maneki Neko”. “Maneki” means to invite in Japanese, and “Neko” means cat. The Maneki neko usually made with ceramic.

 The Maneki neko is a lucky charm for good luck and for good business. Some people say that if the cat had left paw raised, it is for inviting customers,and with right paw raised for fortune/money/good business, but I am not certain whether side of raised paw really means something.

 At the restaurant we stopped by to eat the eel dish, we saw the Maneki neko there too.

Maneki neko (beckoning cat) at the cashier place..

 Below is a youtube video I came across on Maneki neko.

Maneki neko in Japan


** History behind the beckoning cat “maneki neko**

 According to wikipedia website, Maneki neko first appeared during the later Edo period (16003 ~ 1867) and earliest written evidence comes from 1870s (Meiji era) in the newspaper.

 In 1876, there is an evidence that Kimono clad Maneki neko were distributed at a  shrine in Osaka prefecture ; western part in the main Japanese island.

 You can read more history on Maneki neko at wikipedia website here.

** Legend of Maneki neko **

 According to article written by Franny Syufy, some of the legend go..

 Legend #1

 One day, wealthy feudal lord “Naotaka Ii” was standing under the tree in front of the temple, seeking the protection from the rain. Then,he saw a temple cat beckoning him. As soon as he left the shelter from the tree, the tree was struck by the lightening.

 He was grateful to “Tama” the beckoning cat,and helped priest by temple prosper.

 After Tama’s death, the first Maneki neko was made in his honor.

 Legend #2

 In the Edo period, there was a famous Geisha woman who loved cat and kept the cat at her side all the time.

 One day, the cat started tugging her Kimono persistently,and she called for help. As a result, an admirer who came to help cut the cat’s head off because he thought that cat was bewitched.

 The head of the cat flew to the ceiling and bit the snake that was ready to strike at any moment.

 The Geisha woman was sadden to know that this cat sacrificed his life for her.

 Later, one of her guests brought cat made with wood,with the raised paw to alert her to danger. This image of the cat with raised paw became popular since.

 There are many more legend but above two are some of the popular legend of beckoning cat “maneki neko”

 You can read full article written by Franny Syufy on Maneki neko legend here.

 I am not sure if beckoning cat ceramic statue means the same thing to other Asian countries,but in the past,I have seen the Maneki neko at Chinese restaurant’s cashier place.

 When I think back,there are many more lucky charms/talismans in our culture,such as 5 yen;lucky coin, as I have written in the previous entry. I also realize now that we have many animals considered to be a lucky animal.

 For example, our family had frog ornament (okimono object) that sits on what look like a rock. Each frog represent one of our family members and we put the frog off the rock when we go out,and when we come back, put the frog back.

 Frog is called “ka-e-ru” in Japanese and it has the same pronunciation to mean “return”. It was for the safe return to home and, we had the frog thing long time.Frog is also the lucky symbol in Japan.

 Some people keeps tiny frog ornament in their wallet hoping to have money and fortune to “return” to them.

 Following cat and frog, we got racoon (ta-nu-ki), fox (ki-tsu-ne), fu-ku-ro-u (owl), tsu-ru (crane), Ka-me (Turtle),u-sa-gi (rabbit),he-bi (white snake),ne-zu-mi (mouse) etc..

 I am going to dedicate one entry for the animals that considered to be a lucky charm and share it with you later.It will be one interesting piece of entry to read.

 Do you have any animals that considered to be a lucky charms in your country?

 If so, what are they? Are there any legend behind it?

Aug 25, 2013 | Comments are off | Japan

Palette’s summer treats diary;August 20th,2013

 For Palette, last month was another eventful month.

 It is partly because I am trying to create the simple treats recipes for new lines of biscuits and Jerky treats for K9 restaurant “Yassy’s Gourmet Dog Kitchen” for coming 2014 treats.

 Because of that, I have been baking with different ratio of ingredients to adjust the outcome so many times and as a result,Palette got many prototype biscuits/Jerky in her freezer enough for her to be able to pick one from those variety of biscuits and Jerky.

 I do not think she would complain about that though.

 Many commercially made dog biscuits/Jerky has so many unnecessary ingredients to keep the treats lasts longer or to make the treats much appealing by adding sugary ingredients.

 Even independent so called “gourmet” dog treats baker place who try to make and offer healthier treats uses sugary yogurt chips,carob chips or frosting to appeal the customer more rather than focusing on the simple,healthy dog treats for dog’s health.

Doggie treats frosting..

 Recently, I came across the place where they sell frosting mix for “gourmet” dog treats bakers.

 I was sad to see that.Partly because the place was pushing how frosting would make the treats “visually look” better and how frosting the treats would make you separate from factory making treats.

 It is true that factory making treats cannot mimic hand crafted frosting and it might appeal more for “people” but are they really healthy? Even if they claim they use healthy ingredients in the treats itself?

 Here is a sneak peak of what are in the frosting.

 One frosting ingredient for carob icing/frosting goes…

Pure cane sugar, roasted carob powder, yogurt powder (non-fat milk
solids, lactic acid, yogurt cultures), dried egg whites, and corn

 From how to read label of ingredients in the kibble bags, you would know that ingredients are listed by weight.

 That means, with this icing mix, it contains mostly sugar. No matter how pure it is, they are sugar. Dog loves sweet stuff and dogs would love the treats with these things on but are they healthy?

 Also notice that it got corn starch. Even if baker claims “no corn,no XYZ”, if they were using these icing mix, then, your dog is getting something delivered from corn;corn starch!

 I also find some “gourmet” dog treats baker offering frosting on dog treats. Popular one seems to be cream cheese.

 Lets say,it was Philadelphia cream cheese as frosting. 1 tbs of the products contains 49kcal (which means,in average, your dog must consume 3-4 cubes of my frozen yogurt treats to get the same kcal through the treats).

 Often times, pictures looks like at least 1/4″ thick frosting on top of the pupcakes,which I think might be more than 1 tbs of cream cheese are needed. Therefore, you can see how this small part of treats can adds up.

 Especially if the baker has added peanut butter to the cream cheese…

 Remember, in average, 1 tbs of peanut butter contains 90 kcal. If one mix 1 tbs cream cheese plus 1 tbs peanut butter. it is already 139kal with frosting alone!

 Other popular ingredients in so called “gourmet treat baker” is that using the carob chips or yogurt chips in the treats.

 You may not think they are that bad but do you know each of the chips has what I feel “not so healthy” ingredients in them? Here is the breakdown from one brand.

Carob chip ingredients: Sugar,Partially hydrogenate palm kernel oil, carob, soy lecithin

Yogurt chips: Sugar, Partially hydrogenated palm kernel oil,whey powder,titanium dioxide, soy lecithin, salt,artificial flavor

 You can see that both chips starts with “sugar”,which means the chips contains sugar most and some food additives and, I am not comfortable using them in my treats that I put “health” in mind.

 When you see doggy biscuits that was dipped in carob or yogurt chips that were melted, you would simply find the term “carob chips”, “yogurt chips” in the ingredients list and you might have not know how the chips were made.

 Dogs loves sweet stuff and,I do not surprise the dogs goes nuts for sugary frosted doggy treats. However, what dogs likes does not necessary means they are good for them.

 Personally, icing/frosting is more for people than dogs’ health in mind.

 If you really would like to put the frosting/icing on dog treats for your dogs, make fresh one yourself.

 Just drizzle of plain (not flavored) yogurt over treats makes Palette’s face light up and get her so excited. How simple is that!

 Just a dab of yogurt cheese,which is yogurt drained and whey removed, is a good one.

 Yogurt cheese has cream cheese like texture and great as spread on your bagel too.You can also mix in flavor to it from pureed fresh fruits,steamed and pureed vegetables,pureed meat to make an icing/frosting for your dog’s treats.

 If you like carob icing, make yogurt cheese and add some unsweetened carob powder and that is it. You do not need corn starch or sugar or anything else.

 You can also add dehydrated fruits,meat,vegetables ground into yogurt cheese to make something more unique.

 As you can see, you can decorate dog treats much more simple than you would think.

 So many independent dog treats bakery place focuses on colorful icing/frosting but, I would not like to be one of them.

 I would rather like to offer truly healthy,non sugary dog treats without long list of ingredients in the treats.

 I would also prefer to focus on “wild caught”, “grass-fed” as quality ingredients used for the treats.

 Creating simple treats’ base recipe from nothing, especially when it comes to grain free,gluten free with limited ingredients lists I would allow myself to use in the recipes for the unique treats becomes more challenging for me, but I never give up.

 With one treats’ recipe creation project,I have baked cakes 4 times to be able to say “Yes,that is what I would like”.

 Since I would like to make sure it would work with protein ingredients I would like to use in, I would then baked 2 more times. Lucky for Palette. She has freezer-ful of treats really. It will be dream month for her!

 After several baking to make sure the recipe that I have created would work, I then bake one more time to get the treats be lab tested.

 These new treats I am planning to offer 2014 had some challenges in the way but, I am satisfied with outcome and,I am excited to get them registered through department of agriculture to be able to offer these treats to your furriends next year.

 Besides all these 2014 project, I was in the baking marathon often for weekends;baking biscuits/Jerky making for Yassy’s Gourmet Dog Kitchen. It is not uncommon to find me still baking til early morning so the treats will be shipped within 24 hours since they were made.

 Along side of me, Palette, k9 executive chef at our K9 restaurant “Yassy’s Gourmet Dog Kitchen”, has been working with me for the new recipes for the new treats and treats already being offered through our website to give me some feedback from canine perspective.

 Her feedback is so far very good and, with one new treats,she got super,super excited and she was jump across my husband’s legs side to side with her eyes set on the treats and her drool fall to my husband’s legs.

 It was super super good feedback and her nose was wet and once she ate it all, she started checking on me to make sure I do  not have anything with me.

 She was that into it.

 I hope the new made to order treats we will be offering next year will be as tasty to others as Palette thinks.

 Other than dog treats making, I have made rosemary bread the other day. I love baking bread and I think there is nothing better than freshly made bread right out from the oven.

 The aroma of the bread, crusty sound when you slice the knife into the bread .. There is something about it.

 When I was a kid,I helped my mother makes bread from scratch but, I had never made “artisan style” bread back then.

 Now coming to the states, I have been learning more about bread making,especially artisan bread making and, I really enjoy making one myself.

 If you would like to see the recipe of rosemary bread, here is the recipe entry on rosemary bread. Palette loves homemade bread and she was very whiny besides our kitchen table.

 Homemade pizza/Bread night day is the day when good dog turns naughty dog

 Now I will pass a pen to Palette to write a dairy here.

August 20th,2013

 Last month was super exciting month. I got to taste test mom’s new biscuits,cakes, and Jerky. She came up with many ideas and she tried her ideas with new recipes to see if her idea works, and she was experimenting ingredient ratio and tweaking recipes here and there..

 The more she works on the recipes, the more taste testing treats and I was secretly hoping she would make an errors more and keep baking day in day out

 After all, I am a k9 executive chef,and I would need to give her a “go” or “decline”. I like being a boss for her when it comes to treats taste testing time.

 Plus I get to taste all kinds of stuff. I think I have the best job in the world!

 Then, she has this blog and decided to run a series titled “Decoding kibbles” where she writes definition of ingredients terms and definition along with makeover menu with raw diet and homemade diet.

 Therefore,when she does “decoding kibble” series blog entries, she makes super special meal for me and,I really enjoy the once in the blue moon homemade diet menu to taste test.

 Last month,what she made was “Nutrish:Real beef and brown rice recipe“,and she made K9 chicken and rice with broiled steak.

 The steak looked so good for my dad even and he could not resist but stealing one slice of my broiled steak. He said that  it looked super good and so tempting but my steak was bland for him (no seasoning). It is great to hear that because I do not think good yummy steak does not need any seasoning to taste better. I like the way it is!

 As for walkie, we had rainy days or too hot to go for walkie days here and there, and we did not get to go for walkie as much as we normally would but that is ok.We both having fun inside the house and I get tired.

When we could go for walkie though,I get super excited especially when I know we will be passing by the house of my boyfriend “Miniature schnauzer”.

 We like each other and he whines until he cannot see us anymore and I give him friendly butt-wagging with my long ears fold,low to the ground toward him.

 He is very handsome guy,and very nice to me and I too look back at him as we walk forward until I cannot see him anymore.

 Mom thinks we two are cute.

By the way, I have a question for everypawdy.

 Here at our house, when my ears got cleaned,I get itty bitty treats.

 One day,mom cleaned my ears,and I remembered the routine that I would get yummy after grooming routine and I walked straight up to the treats box and stared at mom as if to say “Aren’t you forgetting something?”

After that, I got furminated and hmm,that makes me super sleepy and I started yawning non stop and, mom thought I would fall asleep but then, and after mom told me it is done, I perked up and trot to the treat box again,looking back as if to say “Can I get one more too? One thing for one trade?”

 I was a little disappointed when mom told me one day,one chew, not one grooming routine for one chew

 What are your thoughts on this? Don’t we deserve to enforce the one routine one chew rule?

 Anyway, summer makes me feel being baked under the hot sun every time I go for potty but one thing I always looking forward to after feeling hot is mom’s cool down treats.

 It is
something mom made me since I was a puppy . It is basically a frozen
yogurt treats without fillers and,she gave me after walkie,after bathing
time,after workout that makes me woofy hot.

 Mom has been introducing variety of frozen yogurt treats for furriends here,but have you tried any of those?

 It is very yummy and highly recommend it!

 Anyhow, the cool down treats mom made this time is frozen honeydew broccoli rabe yogurt treats.

Frozen honeydew broccoli rabe yogurt treats..

 Here is how you can make Frozen honeydew broccoli rabe yogurt treats.

1. To the mixer, add 2 oz steamed,rough chopped broccoli rabe, 6 oz honeydew,and   7 oz of
Stonyfield organic
plain yogurt and puree them.

2. Pour those onto ice cube tray and freeze them

yield; 16 block of frozen treats

** Frozen honeydew Broccoli rabe yogurt treats whole amount is roughly
about 226 kcal (you can see more detail at
website here ).So, each ice cube given is about 14 kcal.

**Mom wanted rough kcal to be as close to real one, and she used
Nutrition fact food label on the back of yogurt she used. She typed in
the information provided in the nutrition label on the yogurt.

 I know that some moms like to fill da Kong with peanut butter, but did
you know that small size kong can hold approx 5 tsp of peanut butter?

creamy peanut butter 1 tbs is 90 kcal, so it means you are giving
158kcal (out of the 158kcal, 117 kcal comes from fat) just by filling
the small size kong for your dogs to lick them each time.

 I think it is way too much kcal from treats.

 This frozen yogurt is much healthier to fill in the kong and, dog love them.

 My cool down treats usually is ice cube
size, and it is around 15 kcal to 30 kcal depending on what I will be
using but, they are much low calorie cool down treats, and they do not
contains added sugar or high calorie ingredients such as peanut butter.

 If you were not familiar with kong,
it is a non toxic dish wash safe rubber chew toy that you can fill the
hole in the center with food.

 Dogs are to chew/lick the Kong toy to get
to the treats inside the hole and, it is popular classic interactive

I am waiting….patiently..with wet nose..

Nom,nom,nom.. I keep my eyes on da tweats….

Hmm… so good!

Really,really,really good!

Palette: *staring right at mom after licking her fingers*

I know there are more in “MY” freezer!

Mom:This is the last one,Palette

Palette: Yes!!! I am super happy! *Drooling*

Aug 20, 2013 | Comments are off | Dog Diet

Japanese/Chinese cooking: Sesame beef

 Every time we go back to Japan, our family eat out at Chinese restaurant near our parents house. They serve very tasty Chinese dish.

Often times, Chin-jao rosu ( Pepper steak) is my husband’s all time favorite and you will see it on our table.

 In the previous entry titled “Japanese/Chinese cooking:Chin-jao rosu (Pepper steak)“, I showed you how to make Chin-jao rosu (Pepper steak), and it has been one of our popular recipes viewed.

 Therefore, I thought I would share the another “Chin-jao rosu” recipe like with you.

 This dish is cross between chin-jao rosu (pepper steak) and teriyaki/sesame beef.It starts with marinading the thinly sliced beef steak. Since it has good sesame flavor,I will call it “sesame beef”.

 If you have BBQ, you could marinade the whole steak in the marinade and make the sauce in the pan and serve it as “dip sauce” along with grilled beef thinly sliced.

 Certainly you can swap beef with other protein source or use whatever you have in the fridge. This dish can be versatile that way, and pair the sauce with what you have already.

Sesame beef

Sesame beef..

** One thing I learned from my mother is that if you marinade sliced beef in mixture of 1tbs of soy sauce, 1 tbs of sake, 1 tbs of corn starch,and 1/24tsp baking soda for about 20 minutes, beef in the marinade becomes very very

Also, using grated onion or grated apple along with soy sauce also makes meat tender.

Ingredients for marinade;

1/8 apple grated
2 cloves garlic grated
1/2″ ginger piece grated
1/3C Sake
1/3C soy sauce

Ingredients for Sesame beef;

1/2 lb Rib eye steak sliced and pound thin
1/2 tbs sesame oil plus drizzle as finishing touch to the dish
1/4 green bell pepper thin sliced
1/8 red bell pepper thin sliced
1/4 cubanelle pepper thin sliced
1/2 sweet onion thin sliced
1 carrot cut to sticks
handful Snow peas ends trimmed,string removed
1-2 stalks of Green onion rough chop to about 2″-3″ per piece
1 cloves garlic grated
ginger grated

Ingredients for Sesame beef sauce:

1/3C  soy sauce
1 tbs white table sugar
2 tbs water
1/3C  sake

Ingredients for cornstarch slurry:

1 tsp Corn starch
1 tbs water

1. In the small bowl, mix 1/8 apple grated,2 cloves garlic grated,1/2″ ginger piece grated,1/3C Sake,1/3C soy sauce and make marinade for the beef

2. Slice 1/2 lb Rib eye steak to about 1/4″ and pound thin,and pound the beef with meat mallet,and then with back of the knife, pound the beef more to tenderize them

3. Slice beef to bite size piece and put them into the marinade bowl,mix beef with marinade well and let it sit for 20 minutes

4. Place a skillet on stove top, set it with medium heat,and add 1/2 tbs of sesame oil to skillet

5. While skillet is warming up, prepare the vegetable.

6. Slice 1/4 green bell pepper thin, 1/8 red bell pepper thin,and 1 carrot thinly cut to sticks, handful of snow peas ends trimmed and string removed,1/2 sweet onion thin,cut 2-3 stalks of green onion rough chop to about 2″-3″ pieces.

** My husband loves cubanelle pepper (Italian sweet pepper) and, I used it in the dish and it came out very good.

7. When skillet is warmed up, bring the heat up to medium high heat and,add 1clove of garlic grated, small ginger grated and stir well,and wait till it gets fragrant.

8. To another small bowl, add following ingredients and mix well

* 1/3C  soy sauce,1 tbs white table sugar,2 tbs water,1/3C  sake

9. To the skillet,add marinaded sliced beef, and when beef is turning half way through to cook through, add 1/2 sliced sweet onion, and carrots cut to sticks and stir

10. When Onion gets translucent,add 1/4 green bell pepper sliced, 1/8 red bell pepper sliced,and 1/8 Cubanelle pepper sliced,and snow peas and mix well

** I like to add peppers close to the end to retain color of the  pepper

11. When everything is close to cooked through, add rough chopped green onion, let it cook for another minute or two, and pour the sauce you prepared at step 8, and stir well.

12. In a small cup, add 1 tsp corn starch,and 1 tbs water, and mix well.

13. To the skillet, add the cornstarch slurry to thicken the sauce,and stir

14.When sauce got thicken up, drizzle touch of sesame oil and plate it up and grate toasted sesame seed over the dish.

Makes; 3-4 servings

 If you serve this dish over hot steamy rice, you can make it as one pot dish. I like Kokuho Rose rice, and it is very similar taste to Japanese rice I am familiar with.

 If you did not have beef steak on hand,you can also make with another meat such as pork,chicken etc.

Bon appetit!


Aug 18, 2013 | Comments are off | Asian cooking 911

Raw feeding 911 Part 21: Feeding Turkey

 In the previous raw food buying guide entry titled “Palette’s Food market Guide: Turkey“, I wrote that I tend to give suggestion often to follow
the season to save the cost on meat for your dogs.

When you go to grocery store’s meat shelves during this season,do you notice anything different from previous season?

You would start seeing more sales on BBQ items such as Pork shoulder,Brisket,Ribs etc.. things that are popular food menu for BBQ for people, and in our area, one butcher shop offer a whole pig with reservation in advance for BBQ competition contestants for summer and when, fall comes around the corner, he starts offering the processing the hunted deers with advanced reservation.

When fall comes around,you would also see big pile of Turkey in the meat shelves.

Thanksgiving brings you a great money saving opportunity for Turkey especially a day after the Thanksgiving day.

It might be tempting to buy Turkey for your dogs in advance but store wants to move the inventory as quickly as possible especially seasonal stuff, after the seasons are always a great buying timing.

I usually get a whole unenhanced (meaning Turkey is not injected with saline solution or broth to make its meat tender for people) Turkey for Palette that way and 30 lb Turkey lasts quite a while because Turkey is not the only item her freezer got and, protein source is rotated among various variety of protein source.

Variety over time is the good raw feeding principal and, the way I feed it, since I prefer to give variety in shorter period of time, I think many items that I have are 5-6 lb each (some are much larger amount), and I buy each menu that lasts about approx. 6-8 months.

When you buy poultry, read the packaging carefully. Some dogs would not show any reaction to the saline solution or flavoring such as rosemary extract (If you have a dog with EPI, stay away from food including treats,supplements that contains rosemary because it can be a trigger for seizure), or broth or natural flavoring.

Parts by parts poultry especially turkey,chicken is very bad on that field.

One thing that I noticed is that, enhanced Turkey are kept in the freezer section.

The unenhanced Whole Turkey I get for Palette is found at refrigerated meat shelf section, and they are never frozen.

I noticed that they start offering this unenhanced Whole Turkey more
from end of October through November in quantity than any months in the
year and,chances are, Thanksgiving day month will be the best month to
locate the Turkey that are not enhanced and to stock it up till next
Thanksgiving month.

Easy way to find if the product is enhanced or not are to look for the line that saysMinimally processed. This product contains XXX % retained water” on the front package.

If the product said it has XX% retained water , then, the product is NOT enhanced.

If the product was enhanced,it should say
“This product is enhanced with XX% of chicken broth” , “This product
contains up to XX% of chicken broth,salt and carragenan”, etc. on the
front package in fine print.

Other way to tell is to read the ingredients list on the nutrition label.

If it were enhanced with saline solution, then, it should list ingredients as Turkey,water,salt.

Read it before you buy them.

When I come home with the huge,heavy whole Turkey for Palette, very first thing I do is to portion cut them.

Cut along the spine to make the bird into 2 sections, then, from there, cut the piece into her portion as close as possible.

When you try to portion cut the bird, some parts like thigh-leg portion is time consuming to cut it into sections.

Therefore, when I get the Turkey for Palette, I will bag the Turkey drumstick into bigger freezer bag with its name on the front so I know what it is and use it on Palette’s big meal day.

One drumstick usually weigh around 1 lb or a bit over 1 lb so, it is good portion for the big meal day menu,and save my energy to cut them into sections.

Other areas, I cut them into sections and keep the neck aside so I can feed it as part of Palette’s regular combo meal.Then, if I had other organs in the giblet such as heart,liver, I feed the appropriate amount as side dish on her regular menu day.

On the talk of Turkey liver, be careful how much you give Turkey liver to your dogs. Turkey liver contains very high amount of Vitamin A and, when I feed it, I only give smaller sliver of the liver. Turkey liver contains 2-3 times more (often times, 7,000 IU/ oz) Vitamin A than regular beef,chicken liver (2,000-3,000 IU/oz in average) in the same amount.

Since when I restock poultry menu;chicken,Turkey,Pheasant,Duck etc.. , I buy a whole bird and feed the portion cut bird as part of combo meal for regular feeding, if you look closer to what she is fed, she normally get portion cut bird at AM, and she gets boneless meat PM so overall menu is not too bone heavy meals for her.

When you feed bony parts like neck,drumsticks etc.. ,don’t make the whole meal with it but rather, supplement the meal with boneless meal unless it was rare occasional big meal day like Palette’s.

Bones generally firm up the poop,works like fiber in homemade diet menu in a way,but more is not necessary better. Meat itself has more nutrition than bone itself so, meat has to be the center of the menu.

That being said, although drumsticks from whole Turkey is bony and generally, I would not feed bony stuff by itself for regular feeding time, but for Palette’s big meal day, I make exception and use the Turkey drumstick as big meal day menu.

Generally, drumstick itself is roughly about a little over 1 day worth of food to 2 day worth of food for Palette.

What is weight bearing bones?

When you start feeding raw diet to your dogs, you may come across the term “weight bearing bones”.

If you are not familiar with the term “weight bearing bones”, it is the bones that support big animals such as beef and buffalo. Namely, knuckle bones, marrow bones, feumer bones from such heavy big animals are typical weight bearing bones.

We do not feed those thick,teeth wearing,teeth breaking bones.

When the term comes up as a topic among raw feeding people, sometimes, people ask and wonder if Turkey leg bones are weight bearing bone.It is probably because Turkey bones are thicker than chicken bones and they may feel the bones are not so safe bones.

However, as states above, Turkey or poultry bones are not included under the definition of “weight bearing bones”. Turkey does not weigh 1,000 or more lb like cow and Turkey bones would not support such heavy weight.

Palette,as you know, is a Pembroke Welsh corgi, currently 7 years old and she can eat the Turkey leg with no problems.

She would need a bit more pressure on bites to eat the Turkey drumstick than chicken drumstick but still edible and eat them all.

I think what it might be the case is that, for itty bitty dog like chihuahua, the bones might be too thick to make any dent to it.However,if you are comfortable enough to try them, you can let them enjoy eating the Turkey meat off the bones. If the dogs in the question did not get to make any dent to eat the Turkey drumstick bone, I would give them small bones such as poultry neck. It will give some bones in the overall meal that way.

In that case, the Turkey drum stick bone is not “weight bearing bone”, but rather “bones that the particular dog has problem with crunching because of the size of the dog or strength of their jaw”.

Whether the dog in the question can eat the bone in the Turkey Drumstick or not is entirely depend on the individual dog.

The rule of thumb that I have for Palette is that, I will let her have whatever I was wondering if she could handle the bones and wait for about 15-20 minutes.

Then, during the given time, if she made any dent to the bone, I will let her have it  but if she seems to be having a problem crunching the bone in the question,then, I would take the bone away once meat is stripped off the bone and consider that particular item as “inedible bone” and always make sure to take the bone away once she eats the meat off the bone clean.

When I take the bone away, I trade the item I would like to take it away with poultry feet. She drop the big bones with meat etc as soon as she hears me say “Trade?”. Then, we safely trade the each other items.

Knowing your dog’s eating habit becomes much more important once you switch your dog’s diet to raw diet,and you would want to supervise the meal time all time.

Some months ago, Palette had a Turkey drumstick and would like to share the picture of her Turkey meal day.

She loves Turkey!

If you have a smaller dogs, chicken,quail,fish,rabbit,lamb,goat,pork bones etc might be good softer bones they would be able to eat with no problems.

Today, I will be eating da Turkey Flint stone style,bol….



Hello! I am enjoying the bone now..

I am about half way through…

Wet nose alert!

I really like Turkey meal day!


Aug 13, 2013 | Comments are off | Dog Diet

Yassy’s Japan Trip Diary November 2012; Day 6 Part 7

 The 6th day in Japan, as I wrote in the previous entry titled “Yassy’s Japan Trip Diary November 2012; Day 6 Part 1“, we decided to go to Hattasan Soneiji temple located in Shizuoka prefecture.

 Hattasan Soneiji temple is located in the city called “Fukuroi city“,which is in south western part of Shizuoka prefecture.

I shard some pictures from the Hattasan Soneiji temple with its history
behind it and wrote about Hattasan Soneiji’s famous dango (Japanese
sweet dumplings), stone lantern (Ishi Doro), long stair steps to get to the
main building of the temple and shared some more pictures from the
temple,1,000 origami cranes,how to make the origami cranes by yourself,and lastly, I shared and wrote about Jizou and Japanese folklore involving Jizo statue.

 In this entry, I would like to tour you around how broiled eel dish that I like,called “U-na don; u-na-gi no ka-ba-ya-ki over bed of rice” is made.

What is u-na-gi?

 U-na-gi is “eel” in Japanese and “U-na-don-n” is “U-na-gi no ka-ba-ya-ki” (a few slices of broiled eel with ka-ba-ya-ki sauce) are placed over the bed of steamy hot rice.

 The sauce called “ka-ba-ya-ki sauce” is kind of like a thick sweet teriyaki sauce, and they are very tasty.

 Eel itself tastes like fatty trout if you will, and meaty texture to it.

 When you go to sushi restaurant, you would find one with anago eel but the variety of the eels are different.

 Anago eel is Japanese salt water eel and to me, it is a little drier,less fatty, and taste a little bit different to the eel used for broiled eel dish in Japan.

 The u-na-gi (eel) used for the U-na-gi no ka-ba-ya-ki dish is fresh water eel and, meatier,much more fattier and a little bit different from Anago eel.

 U-na-gi dish tend to be found at the specialty restaurants,and most of the time eel dish is all they serve along with miso soup or o-su-i-mo-no,which is clear broth soup,cut up fruits,salad,and pickles.

 By serving only single type of dish, they are competing the quality,taste,freshness of the particular dish.

 The prefecture where Hattasan soneiji was located in ,”Shi-zu-o-ka”,is famous for eel.

 Therefore, I would not surprise that you may find more eel restaurants than other prefectures. I would imagine they would taste better because they are local ingredients.

 As I mentioned in the past entries, I love eel dish; Una don, and my parents knew about it so, they took us to Shizuoka prefecture to taste the local tasty eel dish there on our way back to home.

 The restaurant we visited was the restaurant known to be tasty eel dish and yes, menu is all eel dish.Nothing else as main dish.

U-na-gi no ka-ba-ya-ki “u-na don” set menu..

 Above picture is what we had. Rice with broiled eel with sweet ka-ba-ya-ki sauce,clear broth soup “o-su-i-mo-no”, pickles,and fresh melon with a cup of tea.

How broiled eel is made..

 The restaurant we visited had section where we get to see chef making broiled eel dish. Therefore, I went closer and took some pictures and video of it.

 Basic step made for the dish is that eel is fillet to about 6″ long pieces and top portion to bottom is secured with bamboo skewers so he gets to flip it over many slices at one flip over the grill.

 Then, cooked over charcoal grill as he fan above the eel filet as you see in the pictures below.

 Then, basted with Ka-ba-ya-ki sauce.

Eel is fillet,secured with skewer and grilled..

Now 4th eel fillets on skewer will be flipped..

Charcoal grill..

The dish smelled so good.. and was tasty!

 At the restaurant, the dish was served in the tiered lacquered square box called “jyu-ba-ko”,which made the dish name change to “una jyu” because  of the container they used to serve the dish to customers.

 Here is the short video of chef making broiled eel.

How U-na-gi no ka-ba-ya-ki is made..


 The restaurant we visited is called “Kotarou“.They are located in Fuukuroi city,Shizuoka prefecture.

 The eel itself was quite tender inside,a little crispy outside and its sauce (kabayaki sauce) had deep umami in there and it was very very good. I think their eel was on thicker size.

 I believe that they offer different price depending on the size of the eel,amount of rice served.

 What makes the visit to the restaurant special is not just with the great dish they serve. The chef behind the glass says “A-ri-ga-to-u Go-za-i-ma-shi-ta (Thank you for visiting us)!” as you walk passes by.

 The visit finishes with pleasant experience and, we walked passed by bowing at him to acknowledge his greeting to us.

 Only thing I wish we could is to bring the leftover to home.

 It is so common here in the states that customers bring leftover meal back home and enjoy the dish next day but, many Japanese restaurant does not let you do that.

 No doggy bags in Japan. I think it would probably because of liability issue or some sort.

 Since that eel was super good,I really wish I could bring leftover to home to enjoy next day..

 Also, Japan does not have tip system or meal tax so, what you see in the receipt as total is what you pay. The time I was in Japan, tax rate was 3% although there was discussion at the government going on to raise the % up to 5% but in Japan, everything what you buy, you will get 3% tax rate.

 No matter where you buy those at, you get 3% tax rate. The tax rate in Japan is the same across the country; flat tax rate.

 Therefore, no matter where you visit in Japan, tax rate never changes, no tip,no meal tax to pay at the restaurants.
 When I talk about u-na-gi, people grew up here in the states seem to imagine what eel would look like and goes “Eww,no thank you”, but for me, I grew up eating them and it was served like a fish fillet so, I did not think it strange to have eel for a meal.

 Back home in Japan, there is a day called “Do-yo-u U-shi no hi” (midsummer day of
the ox) around late July in Japan when many people eat eel to boost the

 According to the article on “Doyo No Ushi no hi” written by Namiko Abe
at website,this customary started in 18th century.

 If you have been to Japan during the summer seasons, you would know how
humid and hot it is there during the summer and, we get very tired
because of the humid and hot summer.
 People believe that eating eel can increase stamina and,beat the summer heat.

 You can read Namiko Abe’s full article at website here.

 In fact, you know that there are so few food items that can provide
Vitamin D. Eel actually is one of the food items you can get Vitamin D
from, and it has variety of nutrient in them.

 According to Health Hokkaido website, u-na-gi (eel) contains vitamins
A, B1, B2, D and E, which are effective nutrient for rejuvenating the
body in summer.

 vitamin B1 is especially easy to loose in sweat. Also, some minerals
and fatty acids like DHA and EPA (Omega 3 fatty acids) are abundant in
u-na-gi ( 1 oz of U-na-gi raw for example, contains 183mg of Omega 3
fatty acids (you can see the nutrition profile at here.

 Big health benefits of DHA and EPA (Omega 3 fatty acids) include
decreases cholesterol – Lowers blood pressure – Prevents vascular
diseases – Reduces the risk of developing arthritis – Promotes normal
brain development and nervous system function – Promotes good eyesight.

 You can read full article on eel and nutrition at Health Hokkaido here.

 That being said, king of omega 3 fatty acids provider is mackerel ( 1 oz Atlantic raw offer 748mg Omega 3 fatty acids), next comes salmon ( 1 oz of raw Atlantic offer 565 mg omega 3 fatty acids), and next comes herring ( 1 oz raw Atlantic offer 488mg Omega 3 fatty acids).

 Another oily fish is sardine and I could not find raw sardine nutirition profile,but cooked sardine offer 414mg Omega 3 fatty acids.

 I crave for eel once in a while, but so called “Japanese restaurant”
often time does not serve broiled eel dish called “U-na-gi do-n”;
broiled eel over steamy hot rice. Therefore, it is one of those dishes
that I like to have when I back home to see my family there.

 Once in a blue moon, we used to drive to the restaurant “Tokyo Japanese steak house” in the states 90 min away, and sit
down and enjoy food at the Japanese restaurant that offer much more authentic Japanese
dishes that include my favorite broiled eel dish.

 However, last time we visited them, staff lead us to the table and handed the menu but never came back for order even for a drink for 45 minutes (I was very very interested in the eel dish so, I tried waiting more than we would have at regular restaurant) and we saw them looking at us but they go back to chatting body sgainst the wall and we both walked out without ordering anything there.

 That was awful experience to say the least. It is a shame, because their food is good.

 Then, when I visited Asian store some months ago for Palette’s Mackerel buying along with my Japanese cooking needs, I found the frozen U-na-gi fillet basted with ka-ba-yaki sauce that was vacuum packed,ready to eat.

 It was pricy because they are imported from Japan (I think it was more than $10 per pack),but we lost one place we knew we could have eel dish so, I tried them  but it was not nearly as good as the ones from the U-na-gi restaurant in Japan.

 Lastly,I will leave this entry with Ka-ba-ya-ki sauce recipe.

 This is used for eel often but you can use it for many things from grilled fish,grilled shrimp,grilled steak,grilled chicken..

 This sauce is versatile and use to create your own unique dish. I hope you will like them.

Broiled salmon with Kabayaki sauce

Kabayaki sauce..

Ingredients for Kabayaki sauce;

4 tbs white table sugar
1/4C soy sauce
1/4C Mirin* (Japanese rice wine)

*Recommend Morita brand.Available at Asian stores or International food aisle at local grocery stores.

Ingredients for Broiled salmon;

2     salmon fillet (6-8 oz each, about 1″ to 1.5″ at the thickest part of the fillet)
pinch of kosher salt
pinch of ground black pepper
4 slice   lemon
1 tbs    salted butter
Kabayaki sauce (recipe follows)
Toasted sesame seed
Cooked Japanese Kokuho rose rice

<Kabayaki sauce>

1. In the sauce pan, add 4 tbs white table sugar,1/4C soy sauce, 1/4C Mirin, and let it come to boil and once boiled,turn the heat down to simmer and let the sugar dissolved and sauce thicken. Stir the sauce once in a while.

<Broiled salmon>

0. Set the broiler on “HI”

1. Rub the salmon with pinch of kosher salt and pinch of ground black pepper all around and let it sit for a couple of minutes

4 Slices off from the fresh lemon and set it aside

3. Line the baking pan with non stick foil,and place one slice of lemon
under each salmon fillet.Place the salmon skin side down.

4. Place another one slice of lemon over each fillet

** Cooking fish with lemon is great way to keep the fish moist and tender

5. Put 1/4 tbs chunk of salted butter under the lemon slices on each fillet

** This means, each salmon fillet has 1/2 tbs butter on top

6. Put them in the oven and broil for 5 minutes

7. Flip the salmon fillet over so the skin side will be on top,and let
it broil for another 4 minutes or until the fish fillet reached to
internal temperature at 120F

8. Brush the salmon with Kabayaki sauce and broil another 2 minutes,flip the fillet and brush the salmon with kabayaki sauce for another 1-2 minutes until internal temperature reaches to 141F

** As a general rule, every inch of
fish fillet, you would cook fish for about 8-10 minutes total. However,
some fish has more fat content than others, and following only cooking
time is not the best way to have moist,juicy fish every time.

 Best way to cook the fish without it being overcooked is to keep an eye on its internal temperature for the doneness.

** The thinner the fillet is, the less broiling time needed

** It is good idea to check the
internal temperature when you take it out from the oven after 5 minutes
broiling just to have rough idea as to where you are at and then,you can
estimate the broiling time you want after flipping the fish fillet over

**  Butter is nice to make the salmon
fillet to get char a bit around edges when it is done, but since butter
has low smoking point, even if the lemon is added to broil with, when
you open the oven after 5 minutes broiling time, some smoky steam may
comes out.

9. Take the salmon fillet out from the oven, and ground toasted sesame seed over the fillet and serve over the hot steamy Japanese kokuho rose rice.

 Bon appetit!


Aug 11, 2013 | Comments are off | Japan

Amazing Pembroke Welsh Corgi “Lance” trick video

 If you follow my blog entries, you will notice that
I love teaching Palette fun tricks besides basic obedience tricks such
as sit-stay etc.

I enjoy training her because she is very eager to learn the new thing,
and she gets so excited when she gets it right.

 She gives me huge Corgi smile on her with her tongue hanging out as if she is very proud of herself.

Palette has been trained with clicker since the puppyhood.

 When we enrolled into puppy training class, we were introduced
to the clicker training and, I found it very effective way to teach her
many things and she seems to have fun learning new things as much as I

 Therefore,I have been sticking with the clicker training ever since.

 Just recently, I came across the youtube video of Amazing Corgi “Lance” showing variety of tricks. I thought it was very inspiring for me to teach Palette more tricks like he did in the video, and have fun with it.

 Since Palette loves doggy school time, she would love the time to learn new stuff.

Lance the Corgi Tricks

If you are a blog subscriber,please click here to watch the video.

Do you do trick training?

If so, what trick did you teach your dog?

Bookmark andShare

Aug 06, 2013 | Comments are off | Amazing Animals

Rosemary bread

 Every hour or so, I hear * Trot,trot,trot* toward kitchen. This is the sound you would hear often when I make homemade bread/pizza.

 Every now and then, our stumpy little dog “Palette” comes check on my progress on my bread baking. When she comes in, she casually sniff up in the air,down on the floor and goes back to her cave, a.k.a. under the bed/couch to nap until bread is ready to be nibble.

 Palette usually is a quiet nice dog who loves to chew her Antlers while we eat.

However,when we have homemade bread/pizza night though, it is a different story. She
whines,whines,whines and being restless around the table and pops her
head up at far side of the table once in a while signaling us “Hey,I am
here. I want nibbles,please!”.

 Especially, when she hears crusty sound when we bite into the crusty
bread, it drives her crazy.Crusty crust sound is irresistible for
Palette, and she just cannot help herself but letting us know that she
wants one too.

 If you have been reading food/cooking entries from the past, you would
notice that I love to cook/bake and, I make pizza/bread now and then.

 I love bread baking and, for me, bread baking is like comforting in
many ways from kneading the dough, aroma while bread is being proofed or
being baked,sound of crust when you slice into the bread.. There is
something about bread baking that makes the whole experience special.

 When I started baking bread,I got myself a book for bread baking,and I
tried one type of recipe for French bread (Baguette) over and over until
I get satisfied result from making one.

 I made so many French bread to
learn the basic technique,and get to know more about bread baking in

 I find that making artisan bread has depth in learning and more technique,and I have got a lot more to learn about it.

 Just recently, I have made a loaf of Rosemary bread, which is kind of like cross between Ciabatta bread and French bread to go with our grilled beef dinner.

 Since I wanted to have deep golden crusty crust but somewhat chewy texture inside just like a little bit, I have used combination of Unbleached all purpose flour with bread flour.

 This flour combination is also the same combination of flours that I often use for pizza dough making and I just like the texture and flavor very much.

 With this bread, ratio of unbleached all purpose flour is much less then I normally use.

 Over the years, I have learned many things about bread baking, a few unique points in particular were something that I learned recently through America’s Test kitchen magazine.

 I always knew that to proof the yeast, water is best at 110F so the yeast would not be killed, but I learned that you can also use room temperature water combined with sweetness source such as sugar or honey.

 Then,you would first let the dough ball to rest so the flour can absorb more water before salt is added to the dough and to knead before proofing.

 According to the America’s test kitchen magazine, more water in the dough equal to more irregular bigger holes and develop deep flavor in the bread.

 This is the reason why the bread dough proofed/rested overnight tend to have deep golden crusty crust with irregular bigger holes in the bread along with better flavor of the bread.

 Another thing that I learned through them is that, often times, when you proof bread,you would punch down the dough to get the gas trapped in the dough out but, it also effects the size of the hole in the dough.

 If you punch down the bread dough,you would see smaller,finer holes in the bread,which they says is most suited for the sandwich bread.

 Because of that, what they suggest to have nice lager holes in the dough, you should gently turn the dough as opposed to punching down the dough.

 With these 2 new tips in mind, here is the rosemary bread recipe to share with you.

Rosemary bread…

Ingredients for Rosemary bread;

1 tsp active dry yeast
7 fl oz room temperature water
1 tbs honey

1.5C plus 1/4C unbleached bread flour
1/4C unbleached all purpose flour

1 tsp salt
1 tbs finely chopped fresh rosemary (1 sprig)

Extra virgin olive oil

0. Preheat the oven at 200F and when it reached to 200F,turn the oven off

1. To a small bowl, pour 7 fl oz room temperature water,1 tsp active dry yeast,1 tbs honey and mix well

2. To a big bowl, add 1.5C plus 1/4C unbleached bread flour,1/4C unbleached all purpose flour,and stir

To a big bowl, add yeast mixture you made at step 1 and mix the dough til it comes to ball and on the dusted flour surface, knead the dough about 2 minutes

4. Smear extra virgin olive oil on the big bowl;sides,bottom, and dough itself and put the rolled dough into the bowl and cover it with plastic wrap

5. Put the covered bowl with dough into turned off oven to let it rest for 30 minutes, so the flour can absorb more water during the resting time before real kneading for the bread.

6. In the small container, add 1 tsp salt, finely chopped fresh rosemary 1 sprig (about 1 tbs) and mix well

7. Dust the counter with flour and put the dough on the surface and sprinkle rosemary-kosher salt mix,and start kneading.Knead about 8 minutes until dough becomes smooth, and elastic.

You can test your dough to see if you knead it more. Do the Windowpane test.

What is windowpane test??

Windowpane test is the test the gluten development in the dough.

you do is to cut off small piece of dough,and gently stretch
out/pulling to see if it will hold a paper-thin membrane.If it tore
apart,you would knead a bit more and do the test again.

8. When dough becomes smooth and elastic, drizzle
Extra Virgin Olive Oil onto empty big bowl and smear it around side and
inside bottom to make easy for you to take the dough out later

9. Place the dough into the bowl,drizzle Extra Virgin Olive Oil over the dough and smear the olive oil all around the dough again

10. Cover the bowl with plastic wrap, and place the dough in the turned off oven,set the timer for 60 minutes

11. 60 minutes later, dough will be proofed a little

12. Once the dough gets proofed a little bit, take off the plastic wrap,and gently fold over;far side of you to toward you, and move the bowl 90 degree and fold the dough over from far side of you to toward you, turn the bowl again and fold the dough from far side of you to toward you

13. After the gentle turning, cover the bowl with plastic wrap again and put it back to turned off oven for another 30 minutes

14. After 30 minutes later, line the cookie sheet with non stick foil and sprinkle corn meal

15. Transfer the dough onto lightly floured counter,and gently roll out the dough to rectangle shape and fold the top 1/3 dough gently over as you fold letter, and fold about 2″ ends both sides over toward inside as you would fold burrito ends, and fold another 1/3 top over toward you,as you fold letter to shape the bread

16. Place them onto cookie sheet where you sprinkled yellow cornmeal over non stick foil,and reshape the dough using side of your palm

17. Brush the dough with bit of Extra virgin olive oil and sprinkle a bit of flour and cover the shaped bread with plastic wrap and put it into turned off oven for another 60 minutes or until the dough becomes double in volume

18. Take the resting dough with cookie sheet out from the oven

19. Carefully, hold both ends of the non stick foil and set the dough with non stick foil  aside and put the cookie sheet back inside the oven and preheat the oven at 450F

20.  When oven is preheat with 450F, remove the plastic wrap off from the risen dough carefully and place the
bread with non stick foil over the sheet pan and pout it in the oven

21. Bake the bread for 30 minutes at 450F

22. Lower the temperature to 375F and bake another 10 minutes

23. Check the doneness.If not done,continue baking.

** Color should be golden

** Bread temperature should be at 205F -210F in the center

(Put the meat thermometer on back of the bread and read the temperature)

** When you tap the bread, you should hear the hollow sound

24. Cool it off on cooling rack

** As bread sits, crusty top will soften. I personally prefer crusty
crust and, I wait just enough for bread to gets to the temperature I can
handle,and eat them while it is still warm and enjoy crusty crust.

** This recipe can yield about 1 Rosemary Bread loaves ( About 12″).  

You can also bake bread, and freeze the baked bread and reheat it when you want them.

If you freeze the baked bread, wait till it gets cool completely,and
wrap it with saran and wrap it over with foil.Then,when you want to
reheat the baked bread, remove the saran and re-wrap the bread with foil
and warm them up in the oven at 350F- 375F for about 15-20 minutes.

You can do the same with pizza.

Slices of Rosemary bread

Our stumpy dog “Palette” whined and said “Is it for me?”

 Since I have tortured her nose with yummy smell in the air for hours for
bread making, I gave the small piece of bread to her.

 She had one nice jackpot snack day

This bread is chewy texture and I think it is more suited as a bread to be eaten on its own as opposed to sandwich.

 I think if you make sandwich out of it, it would probably hard to chew off as you would have hard time chewing off with sandwich made out from baguette.

As last note, my husband has discovered that this bread goes well with my made up grilled beef sauce “Creamy garlic Gorgonzola Dolce sauce”.

 He was smearing some on top of the bread and was eating. I had a bite and it was good

 Here is how you can make creamy garlic Gorgonzola dolce sauce.

<Creamy garlic Gorgonzola Dolce sauce>

Ingredients for Creamy garlic Gorgonzola dolce sauce;

2 tbs butter
1 clove of garlic finely chopped
1 oz Gorgonzola Dolce cheese
1/4C heavy cream
pinch of kosher salt
pinch of ground black pepper

1. Put 2 tbs butter in the sauce pan and let it melt

2. Add 1 cloves of garlic chopped to the sauce pan and stir

3. When it got fragrant, add 1 oz Gorgonzola dolce cheese and stir to melt

4. When cheese got melted, add 1/4C heavy cream,pinch of kosher salt,pinch of ground black pepper and stir

5. Let it simmer to thicken

Grilled beef with creamy garlic Gorgonzola dolce sauce..

 This sauce is great with grilled beef,grilled chicken etc..

 You can see some dinner menu ideas with Grilled beef with gorgonzola sauce recipe here from the past entry.

 When I made grilled beef recently, I served them with 2 sauces; one was with Gorgonzola dolce sauce, and the other was with kalbi (spicy Korean sauce). Kalbi is traditionally used for beef short ribs but it works well with other grilled meat.

 Kalbi is basically spicy teriyaki sauce with garlic added. When I made grilled beef, I simply drizzle about 1-2 tbs of it and toss in the sauce and served it.

Grilled beef with Kalbi..

 If your area has Asian stores, chances are,you would find Kalbi sauce. My favorite brand is called “Sempio foods” with black label as shown below.

Kalbi sauce..



Aug 04, 2013 | Comments are off | Miscellaneous (Cooking)