(Part 2) Reddit mentions: The best breadcrumbs & seasoned coatings

Thai green curry is my favorite type. The one I use most in everyday cooking, however, is Badia. Yes, I buy it by the case. I use curry in just about everything I cook.

Here ya go. I'm originally from Wisconsin and being I haven't been back in a few years, miss these tremendously. But yeah it's a third party so that could be why. But I don't want all the jars to break on their way to Japan.

Looks like there is a dried hummus mix, but it needs olive oil. I think I may use plain water instead.

This TSA restriction is just security theater. But I'll save that for another rant.

https://www.amazon.com/Alexia-Foods-Crispy-Golden-Onion/dp/B00CHTUK8E

have fun

I use a sausage mix it is vegan, and delicious. A little bit more work than the premade patties/links but i just make a batch and freeze them!

I like Aleia's or Ian's. Both are about half of that price locally, just wanted to give pics for reference.

I need need need this miso. I cannot get it here and I need it to make soups and such. It's on my "For a healthier me" list.

Thank you for the contest!

Or something like these seaweed snacks?
https://www.amazon.com/Hi-Tempura-Seaweed-Spicy-Flavor/dp/B00F8MWQG6/

https://www.amazon.com/Hamilton-Meats-Lean-Ground-Beef/dp/B00AR0ZNBY/ref=sr_1_2_s_f_it?s=grocery&ie=UTF8&qid=1499230025&sr=1-2&ppw=fresh&keywords=hamburger

https://www.amazon.com/Harmony-Valley-Vegetarian-Hamburger-5-7-Ounce/dp/B00474H936/ref=sr_1_1_s_it?s=grocery&ie=UTF8&qid=1499230055&sr=1-1&keywords=veggie+hamburger

thinking:

The veggie burger is $13.92 a pound($0.87 an ounce) and the 1lb of hamburger is $4.19

Even the higher end burgers on amazon are only $10 a lb.

https://www.amazon.com/Wagyu-Single-Cow-Burger-Patties/dp/B01GKJG55I/ref=sr_1_6_s_f_it?s=grocery&ie=UTF8&qid=1499230025&sr=1-6&ppw=fresh&keywords=hamburger

Not OP, but Ikea's packaged gravy is vegetarian. I use it on Celebration Roasts and potatoes. Amazon sells it (although it's more expensive) if you don't live near an Ikea.
https://www.amazon.com/IKEA-ALLEMANSRATTEN-Cream-Sauce-Meatballs/dp/B004UCZVQW

here is what i use when deep frying chicken strips:

start with shaking chicken in a ziplock with this https://www.amazon.com/Hodgson-Mill-Seasoned-Coating-3x10/dp/B005X4H50Q

then dip in egg

then cover with this stuff https://www.amazon.com/4C-Crumbs-Seasoned-Gluten-Free-Ounce/dp/B00I4WP61O

turns out quite well

https://smile.amazon.com/dp/B005D8U33S/

Au jus Ranch peppercini peppers

地元で伝わりにくいからといって休暇で日本のコンビニまで行ってパン粉買おうとするバカはいないよな

I'm not sure if these are considered batters but this is the stuff I used to use.

I'm not sure if Whole Foods has it unfortified? Sani and KAL both make an unfortified. The only way you can tell is to look at the ingredient list and make sure there are no vitamins listed, as well as checking B12. Sani/KAL still grow the yeast in a way that naturally produces lots of the B vitamins, but not B12. So if a yeast has B12 then you know it's fortified. KAL claims a much lower vitamin content than Sani so I'm not sure if that's just differences in their production or what.

Hon Tsuyu Ramen using yakisoba noodles

Ingredients

Hon tsuyu

1 head of baby Bok Choy, leaves separated and washed

Japanese Fish cakes Skip if you don't have it.

Yakisoba noodles.

Scalions finely chopped

1 inch x 1 inch piece of nori, finely cut lengthwise (use scissors)

(1-2 eggs)

• For one serving WITH fish cakes
  
  

1. Get 2 pots for the Broth and water to cook the noodles.
   
   
2. Prep the fish cakes by cutting each piece into 8ths 16ths. I do this because the pack has a lot of fish cake which I can't eat on one sitting nor do I want to. Once I have 1/8th 1/16th pieces from each oden pieces, put them into zipolock bag and freeze. Throw away the sauce included in that pack.
   
   
3. Mix 1/2 cup of hon tsuyu with 2 cups of water. taste to see if the umami flavor is too strong, if so add more water. If not enough add more hon tsuyu teaspoon at a time. Use more for more broth
   
   
4. Bring to boil, and once it's boiling, add the oden pieces and let it cook for no more than 10 minutes. They will swell in size. Keep it on medium heat.
   
   
5. Put in one yakisoba noodle pack into the boiling water, and cook for no longer than 1 minute or until it just starts to break up as you move it using your fork.
   
   
6. Drain the water, and dump the noodles into the broth with fish cakes. Put the baby bok choys in. Let it cook for no more than 1 or 2 minutes.
   
   
7. Done. Put into a big bowl, garnish with scalions and finely shaved nori and eat.
   
   Measurements are a bit of estimations as I go from looking and tasting. Adjust according to your taste.
   
   
   
   

• For one serving without the fish cakes
  
  
  

1. Get 2 pots for the Broth and water to cook the noodles.
   
   
2. Mix 1/2 cup of hon tsuyu with 2 cups of water. Taste to see if the umami flavor is too strong, if so add more water. If not enough add more hon tsuyu teaspoon at a time. Use more for more broth.
   
   
3. Bring to boil both pots at once, and once boiling, crack in two eggs into the hon tsuyu broth. Let it cook for 1 minute.
   
   
4. After 1 minute, put in one yakisoba noodle pack into the water, and cook for no longer than 1 minute or until it just starts to break up as you move it using your fork.
   
   
5. Drain the water, and dump the noodles into the broth with 2 eggs. Put the baby bok choys in. Let it cook for no more than 1 or 2 minutes.
   
   
6. Done. Put into a big bowl, garnish with scalions and finely shaved nori and eat.
   
   

• Modified versions.
  
  Put in 1-2 tsp of miso while broth is boiling for miso soup version.
  
  Change the veggies to bean sprouts for different texture.
  
  
  Edit. forgot to modify this for instant version
  
  

1. Cook the broth as usual.
   
   
2. Into the container, put in the fish cakes, bok choy, and drained noodles.
   
   
3. Another container for the broth. Heat it when ready to eat and dump it into the noodle container. garnish
   
   
   
   Edit 2. Having thought about it, I think I'll cut the oden into 1/16th pieces. 1/8 maybe too big as there are so many different types of oden in one pack.