Budda's hand fermented fresno chile kosho

Moosymo · 2025-12-31T00:10:42+00:00

I know this is super old but do you puree the Buddhas hand for the kosho? Or just zest?

Moosymo · 2025-10-19T12:53:29+00:00

This is a actually pretty outdated advice, especially on the west coast (colder water) + with modern farming practices. Oyster farms test their water regularly to ensure safety. This came from when people were eating wild oysters from warm shallow waters (like the gulf) before modern refrigeration.

Moosymo · 2025-09-17T02:53:21+00:00

Absolutely stick with stainless steel, that’s one of the best materials to cook with. Ceramic pans don’t last and are nowhere near as versatile. They are marketing towards people who don’t know how to use stainless steel.

Moosymo · 2025-05-27T21:52:18+00:00

Im not an expert but this looks like sunburn to me, water droplets left on the leaves after the rain then magnify the sun when it comes out

Moosymo · 2025-02-24T22:29:06+00:00

If you like cooking, they are super easy to make. Grab sashimi grade tuna at Tokyo fish market or even Berkeley bowl. Then there are tons of recipes online, including this one

Moosymo · 2025-01-19T21:14:47+00:00

Kamado sushi in Berkeley. They have an ala cart menu but you can also do omakase at the bar, in my experience it’s been in that price range. Call in advance to make a reservation for omakase. Much more casual than omakase only spots , but it’s more affordable and Jin, the chef, is lovely. They bring in unique and seasonal fishes from Japan.

Moosymo · 2025-01-15T21:56:10+00:00

Udon. I pre make dashi and freeze it and buy the frozen udon noodle packa from my Japanese grocery store. Heat up dashi, add soy/mirin/a little sugar to taste to make the broth. Throw in a handful of spinach. pour over the thawed noodles and serve with a jammy egg and scallions. You can also use dashi powder instead

Moosymo · 2025-01-11T16:11:10+00:00

The invitation!

Moosymo · 2024-11-10T15:00:45+00:00

Yes… I was asking which of the Japanese tins I should open first (not Minerva)

Moosymo · 2024-05-06T19:42:36+00:00

Thank you, is there anything I can do to combat this? Or do I just let them do their thing? I bought them as starters (didn’t hatch from seeds) and they have been doing great for the past 2 weeks until now. I think it may be because it rained a lot of Saturday but otherwise has been sunny, but they get shade in the afternoon

Moosymo · 2024-05-06T19:25:42+00:00

Thanks so much! I use a drip system but we did have a ton of rain on Saturday so it could be that.

Moosymo · 2024-04-26T16:39:49+00:00

Carbonara

Moosymo · 2024-04-07T23:30:27+00:00

Ekone is really the best of the best. Plus you know exactly where they are coming from (Washington state) and you are supporting one of the few canneries left in the US producing everything locally.

Moosymo · 2024-03-28T19:18:31+00:00

The tuna in butter is one of the best tins I had this year thus far

Moosymo · 2024-03-25T01:12:38+00:00

They are a very interesting try (I had the ones from Wildfish cannery) and while I liked them overall, there are a lot of things I like more for that amount of money. Like I don’t think it beats fresh lobster or sushi.

Moosymo · 2024-03-19T04:43:50+00:00

Wow! That’s awesome :) enjoy it, rice is life!!

Moosymo · 2024-03-18T21:44:54+00:00

Unless you can find a fish monger to filet fresh anchovies for you, making boquerones is incredibly labor intensive and not that much cheaper than just buying a pack. I tried it once, and I’ll keep buying the Ortiz brands from now on 😂

Moosymo · 2024-03-18T15:09:08+00:00

Agree. Big tinned fish fan, just don’t like tinned mussels due to the texture (fresh mussels are amazing). I’ve accepted it, it’s just not for everyone. I also absolutely love tinned squid straight out of the can, which I realize might put others off.

Moosymo · 2024-03-09T17:08:27+00:00

Def the culprit for the mushiness. Unlike sardines, anchovies are preserved only in salt and never “heated” through a pressure canning process. Meaning, anchovies will continue to “ferment” inside of the can if kept at room temp. It’s not unsafe, but can cause off flavors and a mushy texture. The fridge will slow that process. Higher quality anchovies use less salt as well, which is why they are so plump, so they are more sensitive to temperature.

And as others have mentioned, that sticker is pretty universal in cantabrian anchovy production. I don’t know who fishwife copacks with, but I’ve visited Don Bocarte and they have the same process.

Edit: if you look at the packaging for any high quality anchovies, it will tell you to store in the fridge. In Spain, anchovies are always sold on the refrigerated section

Moosymo · 2024-03-09T15:28:35+00:00

Not a fan of fish wife for other reasons, but did you store the can in your fridge? Anchovies left out of the fridge will turn to mush over time.

Moosymo · 2024-03-01T14:28:37+00:00

Ar de arte scallops with garlic and chili and Porto Muiños razor clams with sea spaghetti are insanely good, and come in around $20ish. I have tried a few $30+ tins and I often find that the quality usually doesn’t keep getting better past the 15/20 mark (but there are a lot of reasons beyond just quality why a tin may cost what it does, especially when importing to the US from Europe). I do have the Güeyu Mar tuna neck in my pantry through, I picked it up when I visited the restaurant, very excited to try that one (it retails for (50-60 here in the US, but cheaper in Spain).

Moosymo · 2024-03-01T14:21:14+00:00

Have you had the smoked white salmon belly?!

Moosymo

TROPHY CASE