When the time comes we will round them up, line them up and shoot their miserable asses.

http://thementalmilitia.com/forums/

Just check it out…

If you’re going to drink Sake; the traditional way is to heat it to 110F and sip out of small cups, My favorite is to make a sake sunrise. Gekkeikan sake brewery is here in CA, and oddly the company that makes sake for Japan’s royal family. A warning though, don’t drink it cold and neat, it will taste bad, warm though it is pretty good. Sake will also knock you out faster than any other alcoholic beverage.

You can get it all at an asian market except maby the booze.

Ichigo-san said that I should tell you that he won’t be posting here anymore as he has moved to China temporarily to study medicine, and they would arrest him for even getting on this site.

Keigu,
Kurosaki Kitsune

That stuff is a concoction of the NWO to render the white race sterile! It was originally (adjusting foil hat) a recipe found in the wreckage of the space craft crashed in Roswell New Mexico and was meant to wipeout America. It was fed to GM and Chrysler execs as well as bankers in the late 90s as a Japanese Delicacy which rendered the folks who ate it sterile and brain dead. Now they are after the rest of us!

Bob for your own sake Back Off! These are not benign Japanese kids here. These are Chinese impostors bent on the destruction of all white people. You have been duped. These folks are monsters that want to have sex with our moose, our antelope and our deer as they are running out of ample goats in China.

First they tried to destroy all industry, then lethal recipes were used and finally H1N1, melamine, lead in toys, fake pharmaceuticals….their treachery has no limits!

Be careful Brother…They are coming.

GlenGary

I’m with you on the rice.

What is dashi?

Wiped, trimmed and shredded matsutaki…..I can visualize that. I can wipe, trim and shred matsutaki with the best of them.

Tofu? I know what that is, but why would you want to eat it or waste time deep frying it? Isn’t there some kind of real meat we can use instead?

Saki? That’s rice wine. I’m unfamiliar with it. I’ve never had the urge to seek it out and taste it and I’ve never been at a party where people were passing a bottle of it around. Not that I remember anyway, but maybe sometime in the wee hours when the booze was running low, it might have happened. All rice? Unfortified? I’ll put it on my list of things to ask for the next time I’m at the liquor store. That should get me a few funny looks, but I’ll give it a try.

What is shoyu?

1/4 pound of mushroom isn’t very much. Are you holding back because of the taste or because they are expensive? I can put lots in there if it will make it better.
They grow wild over here.
The most I ever packed out by myself in one day was 77 pounds. That was back in 1993 and at that time, that amount was worth almost 1200 dollars. Last year, it would have been worth about 150. They can go pick their own mushrooms for that.

If we can get these things figured out, I’ll make a pot of this strange brew when the season starts.
Thanks to you and your sister.

Matsutake gohan

2 1/2 cups Japanese rice
2 1/2 cups dashi
1/4 lb matsutake mushrooms, wiped and trimmed
1 aburaage (deep-fried tofu)
2 Ttbsp sake(all rice, not fortified)
2 Tbsp shoyu

Put the rice in a bowl and wash it with cold water. Repeat washing until the water becomes clear. Drain the rice in a colander. Put rice and dashi in a rice cooker and set aside for 30 minutes. Shred matsutake mushroom lengthwise. Cut aburaage into thin strips. Add matsutake, abura-age, shoyu, and sake in the rice cooker and cook the rice.

I used to pick quite a few of them in the old days.