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ゆで卵は危険そうなのでやめた(できるらしいが爆発しそうで怖い)がポーチドエッグは簡単に電子レンジで出来る。
大きな器があれば複数できるしその後冷蔵すればいいので弁当にちょうどいい(当日の朝でもおk)。

手順は以下:
1)器に水を卵にかぶさるぐらい入れてから卵を水の中に割って入れる。
2)器を電子レンジに入れてチン。時間は電子レンジと水の量と卵の数による。色々試してみましょう。

わりと大きな器(直径手首から指先ぐらいまで)に卵三つで3分ほどでした。
その卵を醤油とみりんと胡麻油に数時間つけて浅漬け味玉(もどき)の完成。
つけ汁とつける器も色々試してみる予定。

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ごま油が効いて結構美味しいんだな、これが。

風邪・・・

を引いても実験を欠かさない:

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四角い方で焼いたらやっぱり四角くなった。厚さ調整したらトースターとか入るんじゃないか?後もっと薄っぺらくしたらラップとかになりそう。

ハーフカップぐらいのHMがおやつにちょうどいいな。

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風邪用。これで梅干しとかあったら最強。

そば粉HM

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今日のコーヒーのお供

普通に出来た。
味も割と普通。
ちょっとほろっとしてるぐらい?
なんかシフォンケーキを思い出す食感。
器にくっつくのがちょっと難点だけどいろいろ試してみますわ。

愛用の腕時計のストラップが(また)壊れてしまいました・・・
前より持たなかったのは前より若干細かったからだろうか?
まぁ、とにかく壊れてしまいました。
ということで自作してみることに。

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自作の結果。腕に回すところをどう締めくくるかよくわからなくってうまく行かなくって結局こんな感じになりました。

腕時計じゃなくって腰時計になった。(懐中時計?)
まぁ、これでもいいんじゃない?
別に不便でも何でもないし。

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ナイロン紐編んで作った。そこそこの出来だと思う。満足。

Paracord で作るブレスレットなどを参考にして作ってみました。(http://www.paracordguild.com)

肉の代わり:肉缶

肉は食に必要だと思うが高くてしょうがない・・・
骨入り鶏肉で100グラム58セント。
ひき肉買おうと思ったら100グラム数ドルしかもかさばるしいちいち買うのが面倒・・・
前の家ではサーモンの切り落としを近くのスーパーで買って圧力鍋でスープにしたり大きいハム買って冷凍して食べてたけど今のところには都合の良い物が見つからない・・・
なので最近は前紹介したTVPなどを使っています。
今日は残りの紹介:缶詰

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缶詰いろいろ、結構普通に肉の味がする(しなかったら怖かろう)

The flaked ham and chicken I’ve used in the last week, both were decent.
I treat them like ground meat and they perform as expected.
The cans that look like spam though, haven’t tried them yet.
The bottom right is most cost effective in terms of dollars per gram but has MSG.
The top right is a little more cost effective than the flaked meat cans, but not by too much.
Tuna, I expect to be tuna, but it’s less cost effective than the meats.
Probably the most cost effective and healthiest is tomato canned sardines (not pictured).
I cooked with the chopped ham yesterday and it turned out pretty good.

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Haven't cooked with these cans before, so it was interesting. I used a third of the can with all these vegetables. Yes, meat is seasoning.

この感じの肉缶は初めて使うんでちょっと手間取った。

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開けたのはいいがどう取り出そう・・・

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フォークで頑張ったら一気に取れた。端からちょっとずつがコツらしい。

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3分の1をサイコロにして炒めてたら肉のいい匂いが広がってきた。味見したらソーセージ食べてる感じだった。

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そして野菜ドバー。肉なんて所詮味付けなんですよ、主役は野菜・・・

普通に美味しかったです。せっかくだからパスタに混ぜてみました。

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電子レンジパスタに炒め物。このパスタもまた今度紹介します。(改良中)

TVP

多分翻訳したら「なんとか植物性タンパク質」になるんじゃないかな?
Textured vegetable protein.
以前検索してみたら大豆油を取った後の大豆のカスを加工したものだった。
家畜の食料としても使われてるけど別に店で売ってるし食べてもいいんじゃない?

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現物、乾いた状態だからいっぱい買っても腐らない。戻すには同量ぐらいの水が必要らしい。(自分はかなり適当にやってる)

今日の晩ごはんはこれを使った炒め物。
戻すときに醤油と韓国味噌を混ぜ込んだらそれ以上の味付けが必要亡くなった。
以下の炒めもののために二分の一カップのTVP。
安いのでコスパも悪くない。
どんなものを使って戻したらよりおいしくなるかはこれからの課題。

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ひき肉で作った一般の炒め物に見える。食感は肉ほどしっかりしていないけどこれは水加減の問題かも?

‘Special’ vegetables

Also known as vegetables that should be cooked and eaten asap and are often sold at a reduced price at grocery stores.
I buy these since they’re cheaper but have had more than one occasion where they’ve gone bad on me…

So now I’ve decided to freeze them.
Cut them up as soon as you buy them, put them spread out on a baking sheet or something in the freezer and you get frozen veggies ready to use whenever you need them.
Saves you time from cutting them up when you’re in a hurry to cook too.

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Some already frozen and to be frozen stuff. I've been using a silicone baking sheet because it's easy to clean and put away while being rigid enough to deal with this operation.

前いつ書いたっけ・・・?
トロントに引っ越しなんとなく落ち着いたところでブログ再開。
今度は短い投稿+写真を中心にしていきたいと思います。
一見百聞に何やらです。

今回は生活の中心となる米。
こっち着て電子レンジで炊いてみたりいろいろしましたがやっぱり炊飯器が一番。
持ってきてよかった。
近場のみせ(Bulkbarn)では100グラム22セントで売っているので二週間に一回ぐらい行って買う。
一合の器がなかったからサーモスの蓋で代用したら意外と合ってた。

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玄米も同価格なので健康のために混ぜてます。

今日は西宮にある白鹿酒造ミュージアムに行ってきました。
もやしもん読んだ時も思ったけどお酒って面白いな。
ということで今日は作り方を学んできました。

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入場の際に頂いた限定日本酒。すごく飲みやすかったです。水のように喉を通りあまり酒の味が強くなくちょっと甘かったです。

The process of making sake starts with washing the rice.
Today they would do this with machines, churning the rice with water and grinding it down until a percentage of the original grain is left. (This is also the difference between the different types of saké like daiginjo and ginjo if I know my stuff)
Back when they didn’t have machines people would wash the rice by filling shallow barrels with rice and washing the rice by stepping on it. (Not so different from making wine actually)

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Washing rice, lots of it. Saké was made in large batches so lots of rice needs to be washed. (Economy of scales)

Rice was them steamed to turn proteins into amino acids and carbohydrates into simpler sugars.
This creates food for the koji cells that will grown on the rice and ferment.
How much to stream was up to the boss’s experience and it was tested by making a paste out of the steamed rice and feeling its texture.

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The large pot they would have used to steam the rice. After the rice was done someone would have to crawl inside and shovel out the rice to be cooled on mats laid out on the floor.

After cooking the rice it was shoveled out of the large pots and laid out on mats to cool.
Mind you, all this was done by hand.
So someone needed to crawl into the pot with a wooden shovel to cut out blocks of rice like one might cut blocks of snow for making an igloo and people had to spread the hot rice out by hand first.

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Laid on the floor to cool until it's just right for mold to grow in it.

Next step is molding the rice.
You might think this is as easy as leaving it out for a day or two to get that green fuzz growing but that’s not the right mold.
They maintain the temperature inside a hut around 30℃ and start by sprinkling the mold spores on the rice.
As the mold grows it releases heat so the rice, now in multiple trays stacked around the room, need to be rotated often.

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Growing koji mold for sake in a hut. Must have been hot in there...

After they have moldy rice it’s mixed with water to make moldy rice water.
This moldy water ferments to become the fermenting agent when they make the sake.
The images I saw of this had people singing and rhythmically pushing rice around a barrel with long sticks that looked like they coins be used in a big game of roulette.

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They call it 酒母(しゅぼ)or mother of saké. It's what will be dumped into a large barrel with some more water to create saké.

The shubo and more water goes into a very large barrel where the mixture ferments some more.
After this step there’s no more fermentation, just filtration and pasteurization.
People had to stand watch over the barrels of fermenting saké to cut down bubbles and stir the mixture from time to find using other barrels filled with warm water to maintain the desired temperature.

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The saké and lees mixture is called moromi. If the temperature got colder they would sometimes need to wrap mats around the barrels to keep them warm.

From here on in we have drinkable saké. The next step is filtration and any saké taken at this point is called raw (or live) saké since it hasn’t been pasteurized and is technically still fermenting.
The moromi is stuck in bags and then a large pile of those bags are presses to squeeze out the saké.
I suppose that depending on the fineness of the filter used here we get the “unfiltered” cloudy saké and the clear saké.

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The rectangle in the back is where the bags of moromi go in. The top is then pressed down using weights and levers to squeeze out the saké.

The last step before packaging and shipping is pasteurization.
The filtered saké is brought up to a temperature just high enough to kill the fermenting molds and we have our saké ready to ship.

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More big barrels, they like their barrels...

And thus goes a general overview of how saké is made.
It was cool how they had a display of all the tools that were used in the process and explanations of how they were used.
The display of skazuki from around Japan was interesting too.
There were a bunch of different shapes and sizes including ones shaped like cones so you couldn’t put it down once you were poured some…

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None of them are capable of standing by themselves. Some even have holes in them that you need to cover with your finger so you can't give your cup to someone else. Is it weird I had more fun here than I think I would have at Universal Studios Japan?

小中高学校バスケ

従姉弟が三人ちょうど小学校、中学校、高校で三人ともバスケやっててちょうど三人とも今日試合だった。
三人の試合を見るのにそれぞれの学校に自転車で回って今日は過ぎました。
今になって眠気が・・・
やっぱり時差ボケ?

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The middle school gym where the middle school cousin's match was held.

Watching everybody play basketball was fun.
I’ve figured out that with my limited basketball knowledge I can probably help teach up to middle school basketball.
The elementary school teams (known as the minis) could have benefited most from basic skill improvements while middle school teams needed more work on their team play.
When it came to highschool teams though, the students were better than I was when I last played…

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今晩は焼き肉でした。普段食べない肉の量だと食べられんな。

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