sff_corgi_lj | Food pictures post

Irrelevantly: The fragging dogs tried to eat my butterfly pea seeds and did eat my freakin' tailor's chalk [gets very loud at dogs and very sullen in general]. No, I don't know how they reached either. Pictures of the ingrates to follow once I can get them uploaded and labelled.

Anyway.

Here are some of the pictures of the food I ~~wreaked~~ made/assembled/played with over the weekend. What you pretty much don't see due to careful staging and clever cropping is the subsequent mess....


Jyubako #3 + bento + onigiri, overview I had food to use up, see, so Flor got all this stuff dumped on her....	Jyubako #3, top Three-or-four-colour cauliflower/red bell pepper tsukemono (quick pickles, although the term applies for slow pickling too); two hard-boiled egg fishies - yes, the blue things - with shoyu 'carrots' and rice vinegar 'cucumbers' tucked in.	Jyubako #3, bottom Plain rice with an egg 'pumpkin' - yeah, it looks like a chrysanthemum, not my fault. Rainbow-coloured tamagoyaki (slightly sweet rolled omelet) of inexperienced-cooking loose texture; a golden apple of Japanese 7-flavour pepper, tamari fishies and Swamp Mustard piggies.	Bento and onigiri box for #3 Bento: a plain-rice version of o-sekihan (red azuki beans and rice) re-steamed with a cup of dashi. Onigiri: Hibiscus rice onigiri on top, mushed a bit to fit under the lid; raw carrots sprinkled with goma shio (sesame seeds and salt condiment), with a pink apple of balsamic vinegar and a carrot of shoyu. Hibiscus rice: In the rice cooker, combine about 2 or 3 cups of washed regular Japanese rice with roughly 2 tbsp of dried roselle hibiscus calyx, a handful of organic dried cranberries, about a 1/4-cup of POM juice, a drop or 3 of yellow food colouring to balance the tint and 1/4-tsp of salt to enhance. Steam per directions with a little extra water to compensate for the cranberries. Five-spice seasoning may be dashed in before cooking to add depth of flavour.


Tamagoyaki pan Purchased at (Cost Plus) World Market. It might be a Joyce Chen, I forgot to notice blush.	Tamagoyaki pan, CU A closer shot with a future victim to show proportions. It was smaller than I expected, but cooked bigger. I know, that doesn't really make sense.	Rainbow tamagoyaki In progress. Obviously I'm up to the green layer, having started with plain, then pink, by adding a drop or two of food colouring to each ladleful of egg mixture (to the right).	Finished rainbow The sliced product, after a bit of rolling and squeezing. You can see how separate the layers are, which means I =still= didn't do it right. At least it's better than last time....

	Cross-section Another view of the rainbow tamagoyaki.	Sliced rainbow The portioned tamagoyaki - I got to eat the ends.