Guest guest Posted February 17, 2006 Report Share Posted February 17, 2006 > I was just thinking that if they were cut into narrow strips they > might > be an interesting substitute for udon noodles (which are high in > gluten > and so chewy). Of course they are much more like dumplings than > noodles, but something I might try experimenting with. Have you tried > grilling the mochi so it puffs up and then putting it into the soup/ > broth? I've used brown rice mochi, both here and in japan, but I > usually put margarine (or butter) and brown sugar inside as a nice > pastry substitute. I have only rarely tried them as a savory treat, > but > I should do more with this... Mochi is way too chewy for my jaw if I grill/fry/bake it. That's why I boil it in broth. So tasty. For folks who don't know about alllll the different kinds of mochi, here's a picture of the stuff I use as an egg noodle sub: http://pics.livejournal.com/krasota/pic/00003phf/g4 This variety can be bought fresh (refrigerated), mostly dry (cryopack, shelf stable), and dehydrated (cellophane bag, not a cryopack, shelf stable). Mochi also sold in flatter cakes and balls and sheets, fresh and dry. And there's also mochi ice cream. I have a not-so-good picture of the fresher brown rice stuff I used this week: http://pics.livejournal.com/krasota/pic/00068fcw/g4 Each stick is about as long as my hand. I chop it into pieces and dump it in boiling soup. I found it at a very large pan-Asian market up in NoVA, refrigerated. The grainaissance brand is great for hubby, but just about kills me. Too chewy for my jaw. Now that I think about it, good udon are very similar to homemade noodles (on the Amish side of the family). I bet thinly sliced mochi would work well for that. After all, I'm using it as a substitute for wide homemade noodles myself. ygg Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 17, 2006 Report Share Posted February 17, 2006 Thanks for the discussion of Mochi and also for posting the pictures, that will help when I go looking for it at the Asian Markets. Sounds like an interesting substitute for nooodles. :-) in VA Re: fun with Mochi > I was just thinking that if they were cut into narrow strips they > might> be an interesting substitute for udon noodles (which are high in > gluten> and so chewy). Of course they are much more like dumplings than> noodles, but something I might try experimenting with. Have you tried> grilling the mochi so it puffs up and then putting it into the soup/> broth? I've used brown rice mochi, both here and in japan, but I> usually put margarine (or butter) and brown sugar inside as a nice> pastry substitute. I have only rarely tried them as a savory treat, > but> I should do more with this...Mochi is way too chewy for my jaw if I grill/fry/bake it. That's why I boil it in broth. So tasty.For folks who don't know about alllll the different kinds of mochi, here's a picture of the stuff I use as an egg noodle sub:http://pics.livejournal.com/krasota/pic/00003phf/g4This variety can be bought fresh (refrigerated), mostly dry (cryopack, shelf stable), and dehydrated (cellophane bag, not a cryopack, shelf stable). Mochi also sold in flatter cakes and balls and sheets, fresh and dry. And there's also mochi ice cream.I have a not-so-good picture of the fresher brown rice stuff I used this week:http://pics.livejournal.com/krasota/pic/00068fcw/g4Each stick is about as long as my hand. I chop it into pieces and dump it in boiling soup. I found it at a very large pan-Asian market up in NoVA, refrigerated.The grainaissance brand is great for hubby, but just about kills me. Too chewy for my jaw.Now that I think about it, good udon are very similar to homemade noodles (on the Amish side of the family). I bet thinly sliced mochi would work well for that. After all, I'm using it as a substitute for wide homemade noodles myself. ;)ygg Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 17, 2006 Report Share Posted February 17, 2006 Yes, it was very interesting to see the mochi you are using. I noticed that the second was korean rather than japanese, which might explain why I have not seen those shapes either in my local asian-chinese market (which also has japanese stuff) or the japanese market. I really need to experiment with more korean food! There are some really good korean markets in my area- I will look there and see what i can find. Fun idea! I'm also excited. I love chewy mochi but DH is not so crazy about it. I have also microwaved it, re: my japanese friend's instruction, but so far my favorite is grilled. I will try it boiled next. > > Thanks for the discussion of Mochi and also for posting the pictures, that will help when I go looking for it at the Asian Markets. Sounds like an interesting substitute for nooodles. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 18, 2006 Report Share Posted February 18, 2006 Thanks for the pictures. I was just going to ask what is was and what it looked like. Is it called anything else that I might have to look for? Thanks Lori in ATL > > > I was just thinking that if they were cut into narrow strips they > > might > > be an interesting substitute for udon noodles (which are high in > > gluten > > and so chewy). Of course they are much more like dumplings than > > noodles, but something I might try experimenting with. Have you tried > > grilling the mochi so it puffs up and then putting it into the soup/ > > broth? I've used brown rice mochi, both here and in japan, but I > > usually put margarine (or butter) and brown sugar inside as a nice > > pastry substitute. I have only rarely tried them as a savory treat, > > but > > I should do more with this... > > > Mochi is way too chewy for my jaw if I grill/fry/bake it. That's why > I boil it in broth. So tasty. > > For folks who don't know about alllll the different kinds of mochi, > here's a picture of the stuff I use as an egg noodle sub: > http://pics.livejournal.com/krasota/pic/00003phf/g4 > > This variety can be bought fresh (refrigerated), mostly dry > (cryopack, shelf stable), and dehydrated (cellophane bag, not a > cryopack, shelf stable). Mochi also sold in flatter cakes and balls > and sheets, fresh and dry. And there's also mochi ice cream. > > I have a not-so-good picture of the fresher brown rice stuff I used > this week: > http://pics.livejournal.com/krasota/pic/00068fcw/g4 > > Each stick is about as long as my hand. I chop it into pieces and > dump it in boiling soup. I found it at a very large pan-Asian market > up in NoVA, refrigerated. > > The grainaissance brand is great for hubby, but just about kills > me. Too chewy for my jaw. > > Now that I think about it, good udon are very similar to homemade > noodles (on the Amish side of the family). I bet thinly sliced mochi > would work well for that. After all, I'm using it as a substitute > for wide homemade noodles myself. > > ygg > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 18, 2006 Report Share Posted February 18, 2006 What IS it, this mochi??? Or do I NOT want to know?? kathi --- eye of newt wrote: --------------------------------- > I was just thinking that if they were cut into narrow strips they > might > be an interesting substitute for udon noodles (which are high in > gluten > and so chewy). Of course they are much more like dumplings than > noodles, but something I might try experimenting with. Have you tried > grilling the mochi so it puffs up and then putting it into the soup/ > broth? I've used brown rice mochi, both here and in japan, but I > usually put margarine (or butter) and brown sugar inside as a nice > pastry substitute. I have only rarely tried them as a savory treat, > but > I should do more with this... Mochi is way too chewy for my jaw if I grill/fry/bake it. That's why I boil it in broth. So tasty. For folks who don't know about alllll the different kinds of mochi, here's a picture of the stuff I use as an egg noodle sub: http://pics.livejournal.com/krasota/pic/00003phf/g4 This variety can be bought fresh (refrigerated), mostly dry (cryopack, shelf stable), and dehydrated (cellophane bag, not a cryopack, shelf stable). Mochi also sold in flatter cakes and balls and sheets, fresh and dry. And there's also mochi ice cream. I have a not-so-good picture of the fresher brown rice stuff I used this week: http://pics.livejournal.com/krasota/pic/00068fcw/g4 Each stick is about as long as my hand. I chop it into pieces and dump it in boiling soup. I found it at a very large pan-Asian market up in NoVA, refrigerated. The grainaissance brand is great for hubby, but just about kills me. Too chewy for my jaw. Now that I think about it, good udon are very similar to homemade noodles (on the Amish side of the family). I bet thinly sliced mochi would work well for that. After all, I'm using it as a substitute for wide homemade noodles myself. ygg Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 18, 2006 Report Share Posted February 18, 2006 Kathi, I was going to ask but figured if I didn't know exactly what it was or made of, and stuck with thinking it was something like a noodle I'd be willing to give it a try. Now if someone answers and says it's some kind of sea creature (like squid or octopus) then I guess I'll skip it. ...so now...do I read more Mochi posts or wait til I've tried it???? :-) in VA Re: fun with Mochi What IS it, this mochi??? Or do I NOT want to know??kathi--- eye of newt wrote:--------------------------------- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 18, 2006 Report Share Posted February 18, 2006 Yeah!!! That's the ticket!! I'll wait til YOU'VE tried it! : ) --- " :-) " wrote: > Kathi, > I was going to ask but figured if I didn't know exactly what > it was or made of, and stuck with thinking it was something > like a noodle I'd be willing to give it a try. Now if someone > answers and says it's some kind of sea creature (like squid or > octopus) then I guess I'll skip it. ...so now...do I read > more Mochi posts or wait til I've tried it???? > :-) in VA > Re: fun with Mochi > > > What IS it, this mochi??? Or do I NOT want to know?? > > kathi > > --- eye of newt wrote: > > > --------------------------------- > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 18, 2006 Report Share Posted February 18, 2006 Hey, Wait...I was gonna wait til YOU'VE tried it...at that rate, we'd probably be sitting around a while. Ok, I'll be a guinea pig....will look for it next trip to the Asian Market up north of here. :-) Re: fun with Mochi> > > What IS it, this mochi??? Or do I NOT want to know??> > kathi> > --- eye of newt wrote:> > > ---------------------------------> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 18, 2006 Report Share Posted February 18, 2006 > What IS it, this mochi??? Or do I NOT want to know?? It's steamed and pounded rice, specifically sweet rice (glutinous rice)--the kind used in sushi. http://en.wikipedia.org/wiki/Mochi ygg Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 18, 2006 Report Share Posted February 18, 2006 Sounds way over my head!! I DID see some at Whole Foods today...Plain, cinnamon raisin and sesame garlic. It was a dense flat square maybe 8 x 8 x 1/2 " ? What do you do with THAT?? It said to bake it and it would puff up? kathi --- eye of newt wrote: --------------------------------- > What IS it, this mochi??? Or do I NOT want to know?? It's steamed and pounded rice, specifically sweet rice (glutinous rice)--the kind used in sushi. http://en.wikipedia.org/wiki/Mochi ygg Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 18, 2006 Report Share Posted February 18, 2006 It's actually really easy to prepare. You cut it into little squares and then bake or broil it (follow directions on the bag). It puffs up all by itself, and then you can fill it with something. I like the cinnamon raisin with brown sugar and butter inside, but I like the idea about using a frosting thing to fill it with frosting or cream cheese filling, mmm. The grainassance kind found at whole foods is made from brown rice, which is actually very unusual in Japan. I think when I lived there I found brown rice mochi ONCE, lol. In Japan it is almost always found in little, very hard white blocks or circles. Good stuff! At Japanese markets you can also buy prepared soft mochi which is filled with adzuki (sweet red bean paste) or rolled in sesame seeds. You just eat this stuff straight, like a pastry. It's not sweet by American standards, but enjoyable. (DH doesn't particularly like them) > > Sounds way over my head!! I DID see some at Whole Foods > today...Plain, cinnamon raisin and sesame garlic. It was > a dense flat square maybe 8 x 8 x 1/2 " ? What do you do > with THAT?? It said to bake it and it would puff up? > > kathi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 18, 2006 Report Share Posted February 18, 2006 > Sounds way over my head!! I DID see some at Whole Foods > today...Plain, cinnamon raisin and sesame garlic. It was > a dense flat square maybe 8 x 8 x 1/2 " ? What do you do > with THAT?? It said to bake it and it would puff up? > That's the Grainaissance brand that I don't buy for myself. My husband loves it. he bakes it, lets if puff up, and eats it as is. If unsweetened, it's a decent snack for him (he's hypoglycemic), especially with a bit of nut butter on the side. ygg Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 18, 2006 Report Share Posted February 18, 2006 Oops - kitty sent before I could correct her spelling. I meant, how do you cut mochi into the smaller pieces? > -----Original Message----- > > I'd just like to know what type of saw is required to dut it? > > > -----Original Message----- > > > > > > I was just thinking that if they were cut into narrow strips they might > > be an interesting substitute for udon noodles (which are high in gluten > > and so chewy). --- [This E-mail scanned for viruses by Declude Virus] Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 18, 2006 Report Share Posted February 18, 2006 , Global Foods in Woodbridge (VA) has TONS of mochi products in their frozen foods section. I want to say that they even have mochi ice cream or mochi shaved ice... something like that.... The only mochi I have had though, is the Mochi made by Grainassance (sp?), and I have also tried to make them (by baking) and then stuffing them with strawberry cream cheese in an effort to make a sort of danish/pastry/honeybun/whatever/sort of substitute. Melonie > > > I was just thinking that if they were cut into narrow strips they > > might > > be an interesting substitute for udon noodles (which are high in > > gluten > > and so chewy). Of course they are much more like dumplings than > > noodles, but something I might try experimenting with. Have you tried > > grilling the mochi so it puffs up and then putting it into the soup/ > > broth? I've used brown rice mochi, both here and in japan, but I > > usually put margarine (or butter) and brown sugar inside as a nice > > pastry substitute. I have only rarely tried them as a savory treat, > > but > > I should do more with this... > > > Mochi is way too chewy for my jaw if I grill/fry/bake it. That's why > I boil it in broth. So tasty. > > For folks who don't know about alllll the different kinds of mochi, > here's a picture of the stuff I use as an egg noodle sub: > http://pics.livejournal.com/krasota/pic/00003phf/g4 > > This variety can be bought fresh (refrigerated), mostly dry > (cryopack, shelf stable), and dehydrated (cellophane bag, not a > cryopack, shelf stable). Mochi also sold in flatter cakes and balls > and sheets, fresh and dry. And there's also mochi ice cream. > > I have a not-so-good picture of the fresher brown rice stuff I used > this week: > http://pics.livejournal.com/krasota/pic/00068fcw/g4 > > Each stick is about as long as my hand. I chop it into pieces and > dump it in boiling soup. I found it at a very large pan-Asian market > up in NoVA, refrigerated. > > The grainaissance brand is great for hubby, but just about kills > me. Too chewy for my jaw. > > Now that I think about it, good udon are very similar to homemade > noodles (on the Amish side of the family). I bet thinly sliced mochi > would work well for that. After all, I'm using it as a substitute > for wide homemade noodles myself. > > ygg > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 18, 2006 Report Share Posted February 18, 2006 You said you TRIED to make them by baking them and stuffing them....did it not work?? What is the outcome? Grainassance is probably what I'll try for now. Until I can venture out to one of the larger Asian stores here. Gotta know what to look for in English!! : ) kathi --- onesillyyak wrote: --------------------------------- , Global Foods in Woodbridge (VA) has TONS of mochi products in their frozen foods section. I want to say that they even have mochi ice cream or mochi shaved ice... something like that.... The only mochi I have had though, is the Mochi made by Grainassance (sp?), and I have also tried to make them (by baking) and then stuffing them with strawberry cream cheese in an effort to make a sort of danish/pastry/honeybun/whatever/sort of substitute. Melonie > > > I was just thinking that if they were cut into narrow strips they > > might > > be an interesting substitute for udon noodles (which are high in > > gluten > > and so chewy). Of course they are much more like dumplings than > > noodles, but something I might try experimenting with. Have you tried > > grilling the mochi so it puffs up and then putting it into the soup/ > > broth? I've used brown rice mochi, both here and in japan, but I > > usually put margarine (or butter) and brown sugar inside as a nice > > pastry substitute. I have only rarely tried them as a savory treat, > > but > > I should do more with this... > > > Mochi is way too chewy for my jaw if I grill/fry/bake it. That's why > I boil it in broth. So tasty. > > For folks who don't know about alllll the different kinds of mochi, > here's a picture of the stuff I use as an egg noodle sub: > http://pics.livejournal.com/krasota/pic/00003phf/g4 > > This variety can be bought fresh (refrigerated), mostly dry > (cryopack, shelf stable), and dehydrated (cellophane bag, not a > cryopack, shelf stable). Mochi also sold in flatter cakes and balls > and sheets, fresh and dry. And there's also mochi ice cream. > > I have a not-so-good picture of the fresher brown rice stuff I used > this week: > http://pics.livejournal.com/krasota/pic/00068fcw/g4 > > Each stick is about as long as my hand. I chop it into pieces and > dump it in boiling soup. I found it at a very large pan-Asian market > up in NoVA, refrigerated. > > The grainaissance brand is great for hubby, but just about kills > me. Too chewy for my jaw. > > Now that I think about it, good udon are very similar to homemade > noodles (on the Amish side of the family). I bet thinly sliced mochi > would work well for that. After all, I'm using it as a substitute > for wide homemade noodles myself. > > ygg > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 18, 2006 Report Share Posted February 18, 2006 they turned out okay... for one... they were very BROWN, which didn't look good. they tasted alright, but were a bit " chewy. " They had to be eatend right away as the leftovers I put in the fridge turned NASTY within an hour or so.... (so it was a big waste). Our daughter wouldn't touch them with a ten foot pole. If they didn't look soooo BROWN.... they would have looked better. The cream cheese is what made them have a good taste. I kind of took the square and folded it in half (sort of like a taco (and then stuffed it with the cream cheese). I was unable to cut it horizontally and " stuff " it the way the package recommends. It could be that I wasn't doign something right. It is something I will probably try again in the future... maybe with some suggestions from our Yaks. Melonie > > > > > I was just thinking that if they were cut into narrow > strips > they > > > might > > > be an interesting substitute for udon noodles (which are > high > in > > > gluten > > > and so chewy). Of course they are much more like dumplings > than > > > noodles, but something I might try experimenting with. > Have > you tried > > > grilling the mochi so it puffs up and then putting it into > the > soup/ > > > broth? I've used brown rice mochi, both here and in japan, > but > I > > > usually put margarine (or butter) and brown sugar inside > as a > nice > > > pastry substitute. I have only rarely tried them as a > savory > treat, > > > but > > > I should do more with this... > > > > > > Mochi is way too chewy for my jaw if I grill/fry/bake it. > That's why > > I boil it in broth. So tasty. > > > > For folks who don't know about alllll the different kinds of > > mochi, > > here's a picture of the stuff I use as an egg noodle sub: > > http://pics.livejournal.com/krasota/pic/00003phf/g4 > > > > This variety can be bought fresh (refrigerated), mostly dry > > > (cryopack, shelf stable), and dehydrated (cellophane bag, > not a > > cryopack, shelf stable). Mochi also sold in flatter cakes > and > balls > > and sheets, fresh and dry. And there's also mochi ice > cream. > > > > I have a not-so-good picture of the fresher brown rice stuff > I > used > > this week: > > http://pics.livejournal.com/krasota/pic/00068fcw/g4 > > > > Each stick is about as long as my hand. I chop it into > pieces > and > > dump it in boiling soup. I found it at a very large > pan-Asian > market > > up in NoVA, refrigerated. > > > > The grainaissance brand is great for hubby, but just about > kills > > me. Too chewy for my jaw. > > > > Now that I think about it, good udon are very similar to > homemade > > noodles (on the Amish side of the family). I bet thinly > sliced > mochi > > would work well for that. After all, I'm using it as a > substitute > > for wide homemade noodles myself. > > > > ygg > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 18, 2006 Report Share Posted February 18, 2006 > Oops - kitty sent before I could correct her spelling. I meant, > how do you > cut mochi into the smaller pieces? Most fresh mochi and cryopack mochi can be cut with a sharp knife before cooking. The korean stuff I have is soft enough to cut-- similar to modelling clay, really. The grainaissance brand can only be cut with a heavy hand and very sharp knife. I don't try to do anything fancy with that--just score it and break it into squares. ygg Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 18, 2006 Report Share Posted February 18, 2006 That's where I was going to look, thanks Melonie, I probably would have been trying to find them in the dry goods area instead of freezer. How did they turn out with the cream cheese stuffed in them? These sound really good. :-) in VA Re: fun with Mochi ,Global Foods in Woodbridge (VA) has TONS of mochi products in their frozen foods section. I want to say that they even have mochi ice cream or mochi shaved ice... something like that....The only mochi I have had though, is the Mochi made by Grainassance (sp?), and I have also tried to make them (by baking) and then stuffing them with strawberry cream cheese in an effort to make a sort of danish/pastry/honeybun/whatever/sort of substitute.Melonie> > > I was just thinking that if they were cut into narrow strips they > > might> > be an interesting substitute for udon noodles (which are high in > > gluten> > and so chewy). Of course they are much more like dumplings than> > noodles, but something I might try experimenting with. Have you tried> > grilling the mochi so it puffs up and then putting it into the soup/> > broth? I've used brown rice mochi, both here and in japan, but I> > usually put margarine (or butter) and brown sugar inside as a nice> > pastry substitute. I have only rarely tried them as a savory treat, > > but> > I should do more with this...> > > Mochi is way too chewy for my jaw if I grill/fry/bake it. That's why > I boil it in broth. So tasty.> > For folks who don't know about alllll the different kinds of mochi, > here's a picture of the stuff I use as an egg noodle sub:> http://pics.livejournal.com/krasota/pic/00003phf/g4> > This variety can be bought fresh (refrigerated), mostly dry > (cryopack, shelf stable), and dehydrated (cellophane bag, not a > cryopack, shelf stable). Mochi also sold in flatter cakes and balls > and sheets, fresh and dry. And there's also mochi ice cream.> > I have a not-so-good picture of the fresher brown rice stuff I used > this week:> http://pics.livejournal.com/krasota/pic/00068fcw/g4> > Each stick is about as long as my hand. I chop it into pieces and > dump it in boiling soup. I found it at a very large pan-Asian market > up in NoVA, refrigerated.> > The grainaissance brand is great for hubby, but just about kills > me. Too chewy for my jaw.> > Now that I think about it, good udon are very similar to homemade > noodles (on the Amish side of the family). I bet thinly sliced mochi > would work well for that. After all, I'm using it as a substitute > for wide homemade noodles myself. > > ygg> > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 18, 2006 Report Share Posted February 18, 2006 Thanks, definately getting a good food education today!!:-) and some interesting new things to try!! :-) in VA Re: fun with Mochi > What IS it, this mochi??? Or do I NOT want to know??It's steamed and pounded rice, specifically sweet rice (glutinous rice)--the kind used in sushi.http://en.wikipedia.org/wiki/Mochiygg Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 18, 2006 Report Share Posted February 18, 2006 > That's where I was going to look, thanks Melonie, I probably would > have been trying to find them in the dry goods area instead of > freezer. How did they turn out with the cream cheese stuffed in > them? These sound really good. > :-) in VA For those in NoVA, I bought the korean brown rice piece " mochi equivalent (dduk?) at the big Grand Mart in Centreville or Manassas. I pass it on I-66 (it's south of the highway), I just can't remember quite where it is right now. They also have TONS of fresh produce and it's all pretty good quality. I imagine Han Ah Rheum/super H would have lots of mochi, but I haven't been in one in ages. The Lotte stores often have a smaller selection, but they tend to carry really yummy noodles. ygg Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 18, 2006 Report Share Posted February 18, 2006 Yes- this kind of pressed mochi is pretty much only good straight out of the oven. You may want to make about half the package (depending on the number of people who want to try it) and put the rest back in the fridge in a ziploc. Once it's been baked and puffs, it's best at room temperature (or warm, obviously, lol). Melonie- you might like the white rice mochi better, available (sometimes) in individually wrapped little plastic bags in a larger bag in the japanese markets. Brown or white mochi should puff up in the oven/ broiler, making it easy to cut open (though it will then deflate, disappointingly). Actually I've found it entirely too easy to burn under the broiler, but if you watch it carefully, it works nicely. They aren't pretty, but I like 'em! It's all about the filling with this stuff! You can even make pizza flavored ones with tomato sauce and cheese inside. heh heh. gee, I might have to buy some this weekend! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 18, 2006 Report Share Posted February 18, 2006 If you use the Google Image search on Mochi, there are some great pictures of what Mochi becomes in use! Beautiful, some of it! Intimidating also, but at least I know more by seeing it. Thanks for the introduction, I’d never noticed Mochi before. Laurie lbilyeu@... From: SillyYaks [mailto:SillyYaks ] On Behalf Of seamaiden399 Sent: Saturday, February 18, 2006 5:54 PM To: SillyYaks Subject: Re: fun with Mochi Yes- this kind of pressed mochi is pretty much only good straight out of the oven. You may want to make about half the package (depending on the number of people who want to try it) and put the rest back in the fridge in a ziploc. Once it's been baked and puffs, it's best at room temperature (or warm, obviously, lol). Melonie- you might like the white rice mochi better, available (sometimes) in individually wrapped little plastic bags in a larger bag in the japanese markets. Brown or white mochi should puff up in the oven/ broiler, making it easy to cut open (though it will then deflate, disappointingly). Actually I've found it entirely too easy to burn under the broiler, but if you watch it carefully, it works nicely. They aren't pretty, but I like 'em! It's all about the filling with this stuff! You can even make pizza flavored ones with tomato sauce and cheese inside. heh heh. gee, I might have to buy some this weekend! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 19, 2006 Report Share Posted February 19, 2006 Is it just me, or have the rest of you noticed, anecdotally, that those of us who live near large and diverse cities have an easier time going gf- supermarkets have more ethnic products, and markets devoted to the ethnic populations are available. Here in Northern, NJ there are multiple places to get Asian and Latin gf foods that don’t appear readily available off the coasts (with salespeople who also speak English, and are accustomed to, expect, and are welcoming of those not of the ethnicity). I’ve noticed that even the chain supermarkets vary their ethnic departments by neighborhood, even within the same county. However, with the exception of Whole Foods, and small “natural food stores”, there does not seem to be separate gf sections in NJ stores, unlike some of you seem to describe elsewhere. And yet, every time I try to explain to a waiter that they should tell me if I accidentally order something with wheat, I hear, gluten free, sure we get customers like that everyday. I sense a change, even since I was first diagnosed 4 months ago. From: SillyYaks [mailto:SillyYaks ] On Behalf Of Kathi Sandler Sent: Saturday, February 18, 2006 3:29 PM To: SillyYaks Subject: Re: Re: fun with Mochi You said you TRIED to make them by baking them and stuffing them....did it not work?? What is the outcome? Grainassance is probably what I'll try for now. Until I can venture out to one of the larger Asian stores here. Gotta know what to look for in English!! : ) kathi --- onesillyyak wrote: --------------------------------- , Global Foods in Woodbridge (VA) has TONS of mochi products in their frozen foods section. I want to say that they even have mochi ice cream or mochi shaved ice... something like that.... The only mochi I have had though, is the Mochi made by Grainassance (sp?), and I have also tried to make them (by baking) and then stuffing them with strawberry cream cheese in an effort to make a sort of danish/pastry/honeybun/whatever/sort of substitute. Melonie > > > I was just thinking that if they were cut into narrow strips they > > might > > be an interesting substitute for udon noodles (which are high in > > gluten > > and so chewy). Of course they are much more like dumplings than > > noodles, but something I might try experimenting with. Have you tried > > grilling the mochi so it puffs up and then putting it into the soup/ > > broth? I've used brown rice mochi, both here and in japan, but I > > usually put margarine (or butter) and brown sugar inside as a nice > > pastry substitute. I have only rarely tried them as a savory treat, > > but > > I should do more with this... > > > Mochi is way too chewy for my jaw if I grill/fry/bake it. That's why > I boil it in broth. So tasty. > > For folks who don't know about alllll the different kinds of mochi, > here's a picture of the stuff I use as an egg noodle sub: > http://pics.livejournal.com/krasota/pic/00003phf/g4 > > This variety can be bought fresh (refrigerated), mostly dry > (cryopack, shelf stable), and dehydrated (cellophane bag, not a > cryopack, shelf stable). Mochi also sold in flatter cakes and balls > and sheets, fresh and dry. And there's also mochi ice cream. > > I have a not-so-good picture of the fresher brown rice stuff I used > this week: > http://pics.livejournal.com/krasota/pic/00068fcw/g4 > > Each stick is about as long as my hand. I chop it into pieces and > dump it in boiling soup. I found it at a very large pan-Asian market > up in NoVA, refrigerated. > > The grainaissance brand is great for hubby, but just about kills > me. Too chewy for my jaw. > > Now that I think about it, good udon are very similar to homemade > noodles (on the Amish side of the family). I bet thinly sliced mochi > would work well for that. After all, I'm using it as a substitute > for wide homemade noodles myself. > > ygg > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 20, 2006 Report Share Posted February 20, 2006 Do you fill it after it puffs up? Reheat to melt the cheese? I just saw a good looking lemon custard sauce that might make up for no doughnuts or cream puffs. > -----Original Message----- > It's all about the filling with this stuff! You can even make pizza > flavored ones with tomato sauce and cheese inside. heh heh. gee, I > might have to buy some this weekend! --- [This E-mail scanned for viruses by Declude Virus] Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 21, 2006 Report Share Posted February 21, 2006 and I did. We filled it up with butter!! : ) kathi --- " K. Oland " wrote: --------------------------------- Do you fill it after it puffs up? Reheat to melt the cheese? I just saw a good looking lemon custard sauce that might make up for no doughnuts or cream puffs. > -----Original Message----- > It's all about the filling with this stuff! You can even make pizza > flavored ones with tomato sauce and cheese inside. heh heh. gee, I > might have to buy some this weekend! --- [This E-mail scanned for viruses by Declude Virus] Quote Link to comment Share on other sites More sharing options...
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