anything pickled is delightful excepting peppers because ow and pickled eggs are...too weird for me, but aesthetically pleasing so yes, pickled onions are allowed
The one pickled thing I refuse to put in my mouth is pickled pig's feet, everything else is fair game. Pickled asparagus, pickled onion, pickled okra, hot pickled sausage, pickled beets... It's all good.
I accidentally bought coconut ice cream mochis last night. I like them but the texture gets gross if they start to get warm.
I mean coconut ice cream would really good but i never had a mochi in my life so I gotta trust you on that assessment.
Ice cream mochi is pretty delicious. I don't know about availability where you are, but at least in the US, you can often find them in Asian grocery stores. (Green tea is best flavor, incidentally.)
It was coconut ice cream as in coconut milk was used to make it, not cow. :) The texture is good for ice cream when it's solid, but when it starts to melt it acquires a yogurty consistency that I don't like, particularly since it oozes out of the mochi. The ice cream flavour was matcha (dark green tea) but I was on my phone and half-asleep when I posted. Sorry about that! Mochi is one of my favourite things in the world both as a person with celiac disease and also as a former queen of the weebs (I'm not really into anime that much any more but I'm still into Japanese culture and language like mad.) In case you didn't know, it's a rice dough sweet that often has fillings. Traditionally it's eaten at room temp with fillings like red bean paste (sounds awful, tastes delicious) but since the advent of refrigerators/freezers in every home, it's also sometimes filled with ice cream. I love ice cream mochis, but they frequently are dusted in wheat flour if made by a non-Japanese company (Maeda-en ones are safe) so I was looking for a gluten-free label, and didn't notice the vegan* label next to it until I ate one when I got home and it was tasty but awfully-textured. But it had started to melt, so I put it in the freezer and this morning they tasted great. (*A vegan once asked me why so many vegan foods are labelled gluten free in huge letters when she and most other vegans don't care about gluten, and I explained to her that on the celiac diet, meat is the #1 safe entree option so long as there's no gravy or flour used for browning; non-grain plant foods are safe, but many vegans rely heavily on gluten as a protein source, so if you are celiac and want to try or even attempt to live upon vegan food, you need the extra reassurance.)
I was going to say they don't belong anywhere, but it isn't really their fault I once drank 11 pineapple daiquiris and lost the bet anyway. (That was so long ago that probably a lot of y'all weren't even born when I did it, and I am only now beginning to tolerate pineapple as an additive in sweetened foods.)
Speaking of ice cream mochi: the American dessert companies that are getting in on that new dessert trend? Yeah, fuck them in particular for putting wheat flour in their mochi dough. What is the point. WHAT IS THE POINT.
right? it's like they're specifically trying to be assholes to celiacs by putting gluten in a food that is naturally gluten free.
Probably, if you can find them! They're traditionally sold out of jars at the register of backwoods gas stations in the US south, so I have no idea where you'd get them outside there. I think they're delicious but some people find pickled meat to be a weird texture.
I never understood why people had such tear problems with onions until I tried cutting one without my contacts in. Why that should make any difference I have no idea but daaaaamn that’s what people were complaining about.
i like red bean paste ice cream, even though its hard to find. i don't like the red or white bean filled mochas though, the texture is too grainy for me and the flavor isn't my fave when its that concentrated. i really want to make ed bean paste from scratch sometime though, so maybe once i find a way to make ice cream at home i can already tell that'll be once I'm out of the house though, haha. our fridge is always stacked full. though we do have the outdoor freezer.....mmmmmm i will see in the summer i got matcha powder for my birthday once and it was. SO. GOOd drown me in it bury me in it it is all of the good
Red beans are pretty easy but you have to have real azuki beans--you probably know that, but I was told once by someone that she'd tried to use red kidney beans and it did not turn out well. https://www.justonecookbook.com/how-to-make-anko-red-bean-paste/ The most difficult part of making red beans, for me, is the soaking, because it takes forever and when I want to eat red beans, I want to eat red beans.
i know it has to be azuki! i watch maangchi's videos. the process seems fun to me, i like processes like that.
I figured you probably did but I just had to say it to make sure because there are times when I don't say the thing and I should have.
imo if a thing comes in a red bean flavor then red bean is the best flavor of that thing. The asian grocery store near me sells red bean+ice cream taiyaki which is the actual best thing ever and I get one every time I pass by. Aaand I just remembered I currently have both a can of red bean paste and a thing of vanilla ice cream in my house so I know what i'm eating tomorrow
