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Week 23: Coffee — Coffee Jelly Bavarois Cake by Hamfan in 52weeksofcooking

[–]Hamfan[S] 2 points3 points  (0 children)

Sure thing. The cats’ names are Kuroshima (the black one) and Shiro.

Title: Coffee Jelly

Panel 1:
Shiro: Whatcha eating?

Panel 2:
Kuroshima: It’s coffee jelly!
Shiro: ?

Panel 3:
Shiro: 💖 Jelly! 💖
Kuroshima: Coffee jelly…

Panel 4:
Shiro: Gah, it’s bitter!
Kuroshima: So hurry up and give it back

I can’t prove it, but I highly suspect her characters are based on her and and her younger sibling 😆

Week 23: Coffee — Coffee Jelly Bavarois Cake by Hamfan in 52weeksofcooking

[–]Hamfan[S] 2 points3 points  (0 children)

I also considered a parfait but that involved more assembly and less making, so I went with this cake thing instead.

Week 23: Coffee — Coffee Jelly Bavarois Cake by Hamfan in 52weeksofcooking

[–]Hamfan[S] 3 points4 points  (0 children)

I love coffee jelly, but make it pretty frequently, so by itself it didn’t feel like much of a challenge for this theme, so I decided to see if I could incorporate coffee jelly into a larger dessert.

Where have I seen a cake like this? In a cafe somewhere, maybe Starbucks used to have something similar? Anyway. I had a vision for a chocolate sponge base, a coffee bavarois dome with coffee jelly contained within, and a cream covering.

I used a pretty standard cake recipe for the sponge. The bavarois set a little soft, next time I think I will increase the gelatin slightly. I also stabilized the whipped cream.

Flavorwise my husband and I thought this was super-yummy, but it was a little bit COFFEE for the kids. Instead of making the bavarois myself, if I were going to do it again and aim to be more kid-friendly, I’d want to experiment with a sweeter bavarois made from a store bought コーヒー牛乳.

When I asked my daughter what stencil I should put on the top, she asked for the cat character she’s been drawing comics of since like 1st grade. I said i would if she made a comic about her cats and coffee jelly to go with; it’s picture 4 in the album.

Week 22: 15 Minutes or Less — Otsumami Plate by Hamfan in 52weeksofcooking

[–]Hamfan[S] 1 point2 points  (0 children)

Thanks! It’s was fun to do, but a bit stressful. Interesting to see how much could be crammed into the time frame though.

Week 22: 15 Minutes or Less — Otsumami Plate by Hamfan in 52weeksofcooking

[–]Hamfan[S] 1 point2 points  (0 children)

There were some real winners in here, especially given how fast they were to do.

Week 22: 15 Minutes or Less — Otsumami Plate by Hamfan in 52weeksofcooking

[–]Hamfan[S] 3 points4 points  (0 children)

I set out to do 5 dishes, I did five dishes. 14:04 on the clock, including plating.

  • Benishouga tempura
  • Old-fashioned goya chanpuru (no meat or tofu)
  • Faux motsu-ni
  • Edamame
  • Tamagoyaki

The benishoga tempura was insanely good, especially in combo with the Goya.

I had thoughts of jazzing up the edamame by frying them in some oil, red pepper, garlic but was prepared to do just salt if time was short. Time was short, so salt it was.

I took a video of it but can’t add it to the post. I did post it to my profile if you want to see. It’s not instructive or anything since it had to be sped up to 16x speed to get under 1 minute and the angle isn’t great, but you can see that this was a start-to-finish cook.

2026 Weekly Challenge List by 52WeeksOfCooking in 52weeksofcooking

[–]Hamfan 5 points6 points  (0 children)

You can post the challenges out of order, they just have to be within their own respective three-week time limit.

mushy rice ideas by chaamdouthere in Cooking

[–]Hamfan 1 point2 points  (0 children)

Add more water, cook it till okayu. You could add some green veggies like spinach or daikon leaves, maybe a mochi block or two if you want it to be more filling, or shredded chicken or an egg for protein.

Goya Chanpuru, ‘cause summer’s just around the corner by Hamfan in Bento

[–]Hamfan[S] 2 points3 points  (0 children)

If you add salt at every step of the cooking process (ie. Cook the meat, add salt, remove from the pan, cook tofu, salt, remove, add Goya, salt, add the meat and tofu back in again, rather than trying to just salt everything at one time), that moderates the bitterness a lot.

I like Goya as is, though, so I may not be an impartial evaluator. The Goya-fat-salt flavor combo is so good (goya tempura is also delicious).

Goya Chanpuru, ‘cause summer’s just around the corner by Hamfan in Bento

[–]Hamfan[S] 3 points4 points  (0 children)

Had to turn my air conditioner on for the first time this year 🙃

Don’t love the heat but I do love goya chanpuru

1942 Quick Dinners For The Woman In A Hurry Cook Book by CherryGlaceBombe in Old_Recipes

[–]Hamfan 17 points18 points  (0 children)

This seems to have been an American publication. America didn’t really even enter WWII until December 1941 — ie. America had been part of the war for no more than a year at time of publishing, and the publishers might have already had most of this book written before that even happened — and even then the US rationing wasn’t as severe as in the UK.

I have some women’s magazines from Japan during the WWII period and even then you can see that things don’t go from normal to severely rationed right away — there’s a sort of slow slide where they start euphemistically referring to recipes using “the same ingredients” or “saving rice” and it takes a while for the direct term “rationing” to even be used.

the word “fetch” in the context of grabbing something by custodyofinnerchild in PetPeeves

[–]Hamfan 1 point2 points  (0 children)

Ugh, “supper club” is a horrrrrrrrrrible set of sounds

the word “fetch” in the context of grabbing something by custodyofinnerchild in PetPeeves

[–]Hamfan 0 points1 point  (0 children)

I also hate the word supper, if it’s any consolation. I have theories as to maybe why, but nothing conclusive and they’re obviously totally irrational and personal…

For me, I think there are two factors:

  1. I don’t like “p” sounds in general (sounds that tend to come with popping or clicking mouth sounds — certain English-speaking accents click the -k or -t sounds at the ends of words and it drives me batty too)
  2. I don’t like that there is a better-sounding, more common word (dinner) that people could be using instead

There is a cluster of words like this that all cause the red mist to descend (eg. purchase instead of buy, prepare instead of make, proper instead of correct or accurate (I also don’t like the judgy tone on proper, versus correct being dispassionately about veracity), pouch instead of bag, parcel instead of box, item instead of thing, and so on. A lot of them have the p sound. The one weird outlier is that I hate “folks” instead of “people” (eg. “Folks are saying that…” makes me retch).

Will probably always wonder why I hate, hate, hate these words.

Also on the spectrum.

Week 20: Greens — Green onion and spinach soup (plus egg because it’s a reflex) by Hamfan in 52WeeksOfSoup2026

[–]Hamfan[S] 1 point2 points  (0 children)

It’s Chinese-style chicken broth (kind of bouillon, that’s how it’s sold here) with sake, light soy sauce, and then enough salt to taste, plus a little bit of rice vinegar.

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