So, my week in London has been fabulous. I’ll post highlights later, but it’s been an intersection of business and vacation. After a full week spent in the London office, I’m looking forward to our evening activities.

Happy Hour in London…

We start with a Glass of Prosecco

5.15: a tour of the cheese room with one of the affineurs

5.30: A tutored cheese & wine tasting with the affineur

3 cheeses paired with a French white wine

3 cheese paired with an Italian Red

http://www.lafromagerie.co.uk/marylebone-shop

Post Happy Hour in London…

Whiskey and Cigar Bar.

Mel’s guide to anime-colored hair

 

A friend recently asked me for advice on how their kid could have hair colors like mine. I thought I’d compile my experiences and thoughts into a blog post, rather than just an individual email response.

 

Question 1: Do I get it professionally done, or DYI?

For the last 5-6 years, I’ve primarily relied on the talents of my hairdresser Cara Doig, over at Robert Leonard.  Ever since I decided to force my brunette/auburn hair (or at least I’m pretty sure it’s my natural hue, not having seen it unmolested since 6^th grade) to be platinum plus 2 different shades of strategically-placed unnatural, I have the very definition of “high maintenance” blonde. The roots need to be touched up every 6-8 weeks even if the blue is still strong. It’s also expensive.

 

That said, when I had less money, I used to go to Vain or Scream where they’d do it for about $70 and then I’d do a lot of touch ups on my own.

 

Whenever I was broke or (more likely) impatient, then I’d dye/touchup myself and with good results. It is a lot easier when it was a single process, all over dye. It requires more patience and precision when touching up multi-dyed hair. Some streaks in otherwise natural hair is pretty easy to achieve.

 

Question 2: Any tips? (pun intended!)

 

Here are my experiences and thoughts based on nearly 20 years of living through anime hair.

 

·         Regardless of whether it’s a few streaks or the whole head, bleaching is a requirement to get super-fun-anime colors.

·         Putting blue or purple over your darkish hair will give subtle highlight (think black-blue or plum) but it’ll fade really quickly.

·         Have someone help with bleach placement in the back of the head. It sucks to miss a spot.

·         Tons of advice, tips and photos can be found at this site: http://haircrazy.com/index.php?main_page=page&id=1&chapter=0&zenid=c6a69d3ab60c2278199f416f6f97b819  

·         Hot Topic, Vain, and Scream all sell the "bleach kits." It really isn’t scary if you follow instructions on the box.

·         Said establishments also sell the anime dyes.  They’re all semi-permanent, vegetable based. The best in breed is Special Effects. It lasts the longest (4-6 wks before touchups) and more saturated than Raw, Fudge or Manic Panic.

·         My favorite shades of blue are Blue Mayhem and Fishbowl. Examples here: http://haircrazy.com/index.php?main_page=index&cPath=1_7

·         Before you go blue, invest in a couple of black towels and pillowcases.

·         The first couple of days post-dye the hair "bleeds." It still happens to me with the professional dyes.

·         Also invest in soft scrub or some other bleach-based tub and sink cleaner. You don’t want to Smurf/Kool-Aid Man/Barney up your bathroom do you?

 

Finally, “Yay” for encouraging self-expression! What’s the worst that can happen? She has to dye it normal again before school or getting a job?

So, I have to travel to San Francisco on 4/22 (Wed) for a work conference on the 23^rd and I’m thinking of staying the weekend and bringing Tim along for a birthday/anniversary getaway (3-4 day total).  It’s his first trip, so I’m looking for advice or recommendations on:

 

Where to stay – assume that my conference is downtown, but my hotel location should be geared towards vacation/points of interest not convenience to conference center

What to do – where should a first-timer visit? What’s worth it/ worth skipping?

Where to eat – restaurants worth trying?

 

Gracias!

The seemingly simple act of touching up roots, and adding new highlights turns out to be a not-so-easy three hour process from start-to-finish.  There’s this period of time when you look like an alien. I’ve added photographic evidence. I think/hope the results are worth it!

 

 

Part 2 of my gourmet club’s menu, inspired by my recent trip to Japan.

[Melinda] Japanese Curry

The second day in Tokyo, we visited Akihabara– the neighborhood to find all kinds of weird and retro games, gadgets, and anime. Gamers was a seven story tall store full of geekery, but the best thing that ever came out of a vending machine was curry rice, and there was a tiny shop just past the train station exit that satisfied out curiosity. The simplicity of the earthy sauce made me think that’s what Melange (the spice in Dune) would have to smell and taste like. The katsu variation was found in Kyoto, and this recipe is a marriage of those ingredients.

(serves 4; add rice on the side)

Ingredients:

2 medium potatoes

2 medium carrots

chicken Katsu (see recipe)

1 medium onion

2 tablespoons vegetable oil

3 1/2 cups water

Japanese curry roux (see recipe)

 

Method:

Peel the potatoes and cut into 1cm (1/2 inch) cubes

Peel and chop the carrots

Peel the onion and slice into half rings

Heat the oil in a medium size pan and add the onion half rings and saute

Add potatoes and carrots and saute

Add the water and bring to a boil

Turn the heat down to low, cover and cook for 45 minutes

Add the Japanese curry roux to the pan, bring back to the boil and then simmer for 10 minutes

Serve hot on rice

 Curry Roux Ingredients

3 cups (750ml or 3 pints) water

2 cubes soup stock (or bouillon)

2 tablespoons (30g or 1oz) butter

2 medium onions, finely sliced into half rings

1 teaspoon (5ml) finely chopped garlic

1 teaspoon (5ml) grated fresh ginger

2 tablespoons (15g or 1/2 oz) plain flour

1 tablespoon (15ml) curry powder

1/2 teaspoon (2.5ml) garam masala

 Method

Heat water in a pan and add the soup (bouillon) cubes to make soup

Heat the butter in a medium size pan and saute the onion half rings slowly until they are brown (about 15 minutes)

Add the garlic and ginger and saute for 2 minutes

Add flour and curry powder and saute over low heat for 1 minute

Pour the soup into the pan a little at a time, stirring quickly

Simmer the curry roux until it thickens

Finally, add the garam masala and mix in well

Remove from the heat

Chicken Katsu Preparation:

1.    Wash the rice thoroughly in cold water and drain. Add the rice to 400ml water in a pan and bring to the boil. Reduce the heat and cover. Simmer for 10 minutes or until the all the liquid has been absorbed.

2.    Whilst the rice is cooking, slice each chicken breast in half horizontally, sprinkle with salt and pepper and dust with flour.

3.    Dip into beaten eggs and coat thoroughly with Panko Breadcrumbs.

4.    Heat oil in a large frying pan or deep fat fryer.

5.    Either fry or deep-fry the chicken until cooked through, golden brown and crispy.

6.    Drain off the oil and cut chicken into pieces.

7.    Serve the sliced chicken on a bed of rice and pour over the warm curry sauce.

[Missy] Japanese Strawberry Shortcake

Over a week into the trip and we arrived in Kyoto. Japanese sweets are diminutive and airy, much like the atmosphere of the city, and the color of the sakura. My companions and I were hooked on cake (pronounced Kay-Kee). This recipe reminds me of the kind we had at a Maid café in Tokyo- a light, chiffon and sponge cake confection.

 

 

 

 

 

 

 

 

 

Ingredients:
Cake:

180 gm. cake flour**
1/2 tsp. baking powder
75 gm. sugar**
75 gm. melted butter **
75 gm. Corn oil**
6 egg yolks
1 tsp. vanilla essence
6 egg white
100 gm. castor sugar**

Decoration:

300 gm. whipped cream
1 Tbsp. Kirsch mixed with 2 Tbsp. of water – for brushing onto cake
10 strawberries – diced
10 strawberries – thinly slice
2 Tbsp. Strawberry gel + 2 Tbsp. hot water – for glazing fruit

Method:

(1) For cake: Sieve cake flour, baking powder and 75 gm. of sugar into a bowl and mix thoroughly.
(2) Mix egg yolk, butter and corn oil together and then pour into flour mixture and stir till smooth.****
(3) Whisk egg white till slightly frothy, then pour in 100 gm. sugar gradually and whisk till medium peak.
(4) Fold egg white with egg yolk mixture and then pour into a 8″ Square tray and bake in preheated oven at 175C for about 45 mins. or till cooked.
(5) Leave cake to cool on wire rack and then slice cake into 3 slices.
(6) Brush each layer of cake with the kirsch mixture.
(7) Whip up the whipping cream and then spread whipped cream onto each layer and sprinkle diced strawberries on top. Repeat till the last layer of sponge cake. Spread the cake on top with whipped cream. Arrange sliced strawberries on top overlapping one another.
(8) Boil strawberry gel with water then brush it over the sliced strawberries.
(9) Chill before slicing and serve.

** 1 cup of butter = 250 gm
1 cup of flour = 145 gm
1 cup of sugar = 200 gm
1 cup of liquid = 250 gm

***put eggs into flour instead of flour into eggs. Should not be lumpy. If too doughy, then add a pinch of milk

****(alt tip) Try using your palms to mix and sieve the flour directly into the egg mixture and then use your palms to stir. Remember not to deflate the air in the eggs otherwise you will get a hard cake

[Karin] Beverages/wine/beer

Ramune is a popular carbonated beverage, with a strange bottle shape and a glass marble acting as a lid. This melon soda became a daily treat when we were in Tokyo, and a great opportunity to people watch in Harajuku. The Japanese would add vanilla ice cream for a dessert-like float. You can give it a grown-up twist with one of these recipes, as Japanese food will be tricky to pair with red wine.

Back in October 2008, I took a trip to Japan with some friends. It’s my turn to choose the menu and theme for this month’s gourmet club, so I thought I’d share my experiences with the group, using the cuisine as a point of reference.

Lost in Translation: A culinary trip through Japan

 

 

 [Brian] Pork Gyoza

The Ikebukuro neighborhood was our group’s headquarters while we were in Tokyo. Sunshine City is a giant building complex in which included our hotel, a shopping mall, and the Namco-Bandai “Nanja Town”. This museum has an entire food court devoted to these savory appetizers. Gyoza Stadium is overwhelming, and so were the choices, but my favorites are the classic fried pork variety.

 

 

 

 (FYI – you can get a cheap Gyoza press at an Asian store, for a couple of bucks)

I N G R E D I E N T S

2 scallions, minced

1 cup finely chopped green cabbage

1 tablespoon minced ginger

1/2 pound ground pork

Salt

1 egg white

3 tablespoons vegetable oil

1 package gyoza or wonton skins (thicker)

 I N S T R U C T I O N S: In large bowl combine scallions, cabbage, ginger, and pork. Mix well with a fork and season with salt. Add egg white to bind mixture together. Place a spoonful of meat mixture on top of a wonton wrapper. Wet edge of wrapper with fingertips, make pleats on one side, fold over and seal closed. Continue with remaining meat. In large skillet heat oil. Brown dumplings in oil on one side. When bottoms are brown and crispy, add water. Cover pan and steam over medium heat for 8 – 10 minutes, until dumplings are cooked through. Serve with dipping sauce

 Quick Gyoza Dipping Sauce

The recipe serves one person but you can increase the quantities as needed.

1tbsp soy sauce or tamari

1tbsp rice vinegar

A few drops sesame oil

Combine the soy and vinegar, add sesame oil.

[Trevor] Japanese Shoyu Ramen

Halfway through the trip, we’re in a remote fishing village in on the peninsula, staying at a Japanese inn. After visiting a cat museum, we grabbed lunch at the train station, in a small ramen shop, before going back to the hot springs. The language barrier did not prevent us from acquiring this delicious comfort food, that is the complete opposite of the “top ramen” in America.

  

Ingredients:
4 Chukamen (raw Chinese noodles, not dried instant noodles. Refrigerated)
2 clove finely chopped garlic
2 tsp finely chopped fresh ginger
2 tsp sesame oil
4 cup chicken soup stock
2 cup kombu dashi soup stock  (kombu is dried kelp, think of this as a Japanese bouillon; key ingredient)
2 tbsp sake
1-2 tsp salt
1-2 tsp sugar
6 tbsp soy sauce

*For toppings:
Chopped negi
Nori (dried seaweed)

 

 

Preparation:
Heat sesami oil in a deep pan. Saute chopped ginger and garlic in the pan. Lower the heat. Add chicken soup stock and kombu dashi soup stock in the pan and bring to a boil. Add sugar, salt, sake, and soy sauce in the soup. Run the soup through a strainer. Serve hot soup into individual bowls. In the meantime, boil water in a large pan. Add chukamen noodles in the boiling water and cook for a few minutes. Drain the noodles and serve in the hot soup. Place toppings, such as chopped negi and nori seaweed. Sprinkle some pepper if you would like.
*Makes 4 meal-sized servings, could easily work as is for smaller/appetizer portions

**Put the eggs in a cooking pot, covering it with 1-2 inches of water. Bring to a boil. As soon as the water boils, turn off the heat. Let it sit for 10 minutes, then peel it. Cut the egg in half lengthwise.

[Wendy] Okonomiyaki

The Japanese have adopted a number of American food items, and put their unique stamp on it. These delightful savory pancakes are a popular dish in Japan and can be filled with whatever meats and vegetables you like. I simplified the recipe prep by leaving out the Benito (good for my cat, odd tasting to me), bean sprouts and mayo sauce that goes on top, which makes it more of a Japanese pizza instead of pancake. Tonkatsu sauce lightly drizzled is common.

Ingredients:

1 cup chopped cooked chicken

1 1/2 cups thinly sliced napa cabbage

1/4 cup shredded carrots

3 green onions, chopped

12 fresh green beans, cut into 1/2 inch pieces

1 small green bell pepper, cut into thin strips 1 small zucchini, cut into thin strips

3 eggs, lightly beaten

3/4 cup all-purpose flour

3/4 cup chicken stock

2 teaspoons soy sauce

1 teaspoon vegetable oil

1/4 teaspoon toasted sesame oil

Directions:

In a large bowl, mix chicken, cabbage, carrots, green onions, green beans, green bell pepper and zucchini. In a separate bowl, beat together eggs, flour, chicken stock and soy sauce. Pour batter over chicken mixture and toss to thoroughly coat. Mix vegetable oil and sesame oil in a skillet over medium heat. Scoop about 1/4 cup batter into skillet, enough to make a 2 1/2 inch circle. Cover and cook 4 minutes, or until bottom is golden brown. Flip and continue cooking 4 minutes, or until cooked through. Drain on paper towels. Cut into triangles and serve.

[stay tuned for part 2]