Archive for February, 2015

Oats de la Mer 3

February 26, 2015

This is different from our previous oceanic oatmeal. This one involves fish. You see, MJ recently brought home a package of pre-breaded fish fillets. Some sort of whitefish. Sweet-potato-based breadcrumbs. There was one fillet left over.

I decided to go minimalist on this one, since the fish had lots of seasoning. I also decided that our decidedly beefy beef broth was too turf for this surf, so I went with plain water, and a scant quarter teaspoon of dashi granules. That’s still twice what they recommend.

Setup: 1/3 cup of stone ground rolled oats, one quarter cup of chopped up breaded fish fillet, two dinner teaspoons of potato flakes, one cup of water, one quarter teaspoon of dashi grains, no salt.  Cook for 10 minutes or so, depending on the exact style of oats.  Add the potato when you take it off the stove.

Results: Very good. Very aquatic. I’ve got half a fillet left. I might try it again, with seaweed and shoyu.

Rating: *****

Oatmeal Stuffing

February 19, 2015

Or maybe, stuffing oatmeal. For breakfast, not for stuffing stuff.

We had roast chicken the other day, and in a moment of hastiness, MJ bought a box of bread stuffing to go with it. Standard commercial product, essentially sage and onion croutons, with the odd crazin thrown in. Wasn’t all that bad, when topped with MJ’s home-made chicken gravy. There was lots left over, so I thought I’d try it as an oatmeal extender.

Setup: 1/3 cup of stone ground rolled oats, 1/3 cup of bread stuffing, two dinner tablespoons of chicken gravy, two dinner teaspoons of potato flakes, one cup of chicken broth, salt.  Cook for 10 minutes or so, depending on the exact style of oats.  Add the stuffing and gravy at the start, and the potato when you take it off the stove.

Results: Not bad. I’ll definitely make it again, should we ever come up long on stuffing. The bread sort of disintegrated into a bread pudding consistency with a surprising amount of liquid.  Was sloppy enough that I added a third teaspoon of potato flakes. Was salty enough that I didn’t have to add any additional salt, and what does that say about your commercial product salt content?

Rating: *****

Anime Worth Watching: Mononoke

February 15, 2015

Demon Girl

Not Her

Demon hunter


The title makes you think of Studio Ghibli, the protagonist is a more colorful version of Mushishi Ginko, and the stories are something that Alfred Hitchcock might make.

Mononoke are vengeful demons, not wild girls of the forest. They are hunted by a medicine-seller, otherwise nameless.

The stories are all ghost stories, in one way or another. A haunted room in an inn, the curse of a murdered sister, a murder mystery on the first subway out of Edo. As with Mushishi, they examine the depths of the human condition. Likewise, they are strong on atmospherics.

The presentation is … colorful. Changes of scene are marked with the closing and opening of sliding panels, as if in an old play. The colors are pastel, but the painting is sharp-edged. The music is minimalist, austere, traditional. The twelve-episode series is well worth watching (it’s currently on Crunchyroll).

A subdued riot of color

A subdued riot of color


February 5, 2015

MJ bought a small tube of goat cheese last week. It’s a soft-ish cheese, something like ricotta, with a somewhat lemony sour creamness in the middle of your mouth, and another flavor in the finish that I can’t really identify but which might be goat. It’s … OK … on crackers. Kirai janai, as they say — I don’t dislike it. MJ dislikes it enough that we won’t be buying it again, and I am free to experiment with it for breakfast.

Setup: 1/3 cup of stone ground rolled oats, two dinner teaspoons of potato flakes, one cup of broth (turkey, this time), salt, one fat dinner tablespoon of goat cheese.  Cook for 10 minutes or so, depending on the exact style of oats.  Add the cheese either at the start about a minute before you’re done (depending on how much of its own identity you want it to keep), and the potato when you take it off the stove.

Results: Acceptable. Like mixing in a fat tablespoon of ricotta, or maybe some sour cream. Adding the dregs of a jar of figgy jam helped immensely.

Rating: *****

Girls und Panzer – The Anzio OVA

February 4, 2015

Last summer saw the release of “This is the Real Anzio Battle!” Original Video Anime, a double-length episode that falls at the end of Episode 7 in the TV series. I, of course, ordered it, despite the minor problem of it being all in Japanese, with no subtitles. It came this week.

First thing I noticed was that it was packaged for the Japanese market. That is to say, no security tags and no impenetrable seals. Break the flimsy plastic wrap and you’re in. Additional swag is minimal — a book of screen-shots and tank specs, and another one of character pencil sketches.

Watching it in Japanese without subtitles was fun, and frustrating, because I can only pick up one word in twenty or thirty (OK, forty). On the other hand, this was GaruPan at its finest, and much of it didn’t need translating. The one place I missed it most was the meeting between Suzuki Takako (AKA Caeser) the Roman history expert and gunner/loader for the History Club’s Hippo Team and Hina-chan (AKA Carpaccio), a childhood friend with a similar interest in things Italian, now attending Anzio. Her full name might be Tsukoda Hina, if I heard one discussion correctly.

I won’t go into a lot of detail, because spoilers, but (more…)