Posts Tagged With: Japanese

Japanese Rice Omelette

Posted on November 17, 2022 by pauldelancey

Japanese Entree

RICE OMELETTE
(Omurice)

INGREDIENTS – FRIED RICE

3 ounces boneless chicken
1 small onion
1½ tablespoons butter (1½ tablespoons more later)
1½ cups cooked rice (warm)
¼ cup ketchup
¼ teaspoon pepper
½ teaspoon salt

INGREDIENTS – OMELETTE

4 eggs
2 tablespoons milk
1½ tablespoons butter
1 ketchup bottle for squirting

SPECIAL UTENSILS

no-stick pan
paper towels

Serves 2. Takes 30 minutes.

PREPARATION – FRIED RICE

Slice chicken into ½” cubes. Mince onion. Add 1½ tablespoons butter and onion to regular pan. Sauté onion at medium heat for 3 minutes. Stir frequently. Add chicken. Sauté for 2 minutes or until chicken is no longer pink. Add rice, ketchup, pepper, and salt. Reduce heat to medium and sauté for 2 minutes or until rice is hot and coated with ketchup. Remove and cover to keep warm.

PREPARATION – OMELETTE

Add eggs and milk to mixing bowl. Blend with whisk. Add 1½ tablespoons butter to no-stick pan. Melt butter using medium heat. Add ½ of the blended eggs. Tilt pan so that egg mixture covers the surface. Cook egg mixture using medium heat for 1 minute or until egg starts to set on the bottom, but is still runny on top. Sprinkle ½ of the fried rice onto the setting egg mixture, leaving 2″ of egg uncovered on the left and right sides. Use spatula to fold uncovered sides over the rice as far as they can go.

Tilt pan to the right so that the right side of the omelette gets curved slightly by the pan. Then tilt the pan to the left for the same result. Put serving plate on top of pan. While holding plate, turn pan upside down so that the egg side of the omelette is on the top. Cover with paper towel to remove oil and to gently shape omelette into the shape of an American football. Remove towel and artistically drizzle omelette with ketchup. Repeat for the second omelette.

TIDBITS

1) The above picture of Omurice looks a lot like a triangular sail. This is no accident. Look at the Viking ship shown in the picture below.

 

 

 

 

 

2) Now, add a happy face to the triangular sail.

 

 

 

 

 

3) Let’s put those two pictures together.

 

 

 

 

4) Whoa! The pictures are nearly identical.. The Vikings did get the idea for their sail from the Japanese rice omelette. These pictures prove the Erik the Happy saga is true beyond all questioning.

5) In the Happy saga, Erik and his crew of oarsmen set off from Sweden to raid Northumbria. But, he refused to ask for directions and ended up in Japan. While there, Erik dined on a rice omelette. His synapses fired and he made the sail you see above. Voyaging back to Sweden with a sail was a snap.

6) Erik the Happy told Ragnar Lothbrok how easy sailing can now be, Just two months later, in the summer of 792. Ragnar built a long boat and added a triangular sail. He sailed to Northumbria and sacked the monastery of Lindisfarne. Much bloodshed and looting ensued. The age of the Vikings had begun. Now you know.

 

– Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

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Japanse Tamagoyaki (Rolled Omelette)

Posted on September 30, 2022 by pauldelancey

Japanese Appetizer

TAMAGOYAKI
(Rolled Omelette)

INGREDIENTS

4 eggs
2½ teaspoons dashi (Japanese soup stock. You might have to make it using dashi powder.)
1¾ teaspoons mirin
½ tablespoon soy sauce
1 teaspoon sugar
2 tablespoons vegetable oil (½ tablespoon at a time)

SPECIAL UTENSILS

8″ square, non-stick skillet
measuring cup
bamboo mat (If you have one.)
sonic obliterator

Serves 2. Takes 20 minutes.

PREPARATION

Add eggs to 1st mixing bowl. Beat eggs with whisk or chopsticks. Add dashi, mirin, soy sauce, and sugar to 2nd mixing bowl. Mix with whisk or fork until well blended. Add dashi/mirin mix from 2nd mixing bowl to eggs. Mix gently with whisk or chopsticks until well blended. Add egg/dashi mixture to measuring cup. (You will need to measure it out later in equal amounts.)

Add ½ tablespoon oil to skillet. Heat using medium heat until oil ripples. Ladle ¼th of egg/dashi mixture to skillet. Tilt skillet to make mixture form a thin layer. (Lift mixture, if necessary, to spread it evenly.) Heat egg mixture until sets on the bottom, but is still soft on top. Poke a hole in each large bubble as it forms.

Roll setting mixture, omelette, into log shape from one side of the skillet to the other with 3 or 4 flips from a spatula. Gently move omelette log back to the side where you started.

Add ½ tablespoon oil to pan. Tilt pan to ensure oil spreads evenly. Gently lift omelette log with spatula to get oil underneath it. (You will be making a 2nd coating to this egg log.) Ladle ¼th of egg/dashi mixture to skillet. Tilt skillet to make new layer of mixture spread evenly. Again, gently lift omelette log to get new layer of egg mixture underneath it. When new layer of egg/dashi starts to set, roll it up from the same starting side with 3 or 4 flips from a spatula. Repeat these steps one more time. Poke air bubbles as they happen.

Add completed omelette logs to bamboo mat or cutting board. Shape logs into a brick. Cut into 1″-wide slices. Serve to adoring guests. Use sonic obliterator on the others.

TIDBITS

1) Eggs are amazing! They are good for so many things. Their applications are

Bouncing eggs: This use is by far my favorite use after eating them. Simply put an egg in a glass. Cover it with vinegar. Change the vinegar after one day. You should find that after six more days that the egg shell will have dissolved. However, the egg will now have a pliable skin. This egg can be bounced. How cool is that? Egg handball, anyone?

Cleaning leather: Rub egg whites into dirty leather. Wipe with a damp cloth. The rubbed-in egg whites now provide a protective base for your leather.

Compost: Crushed eggs provide essential calcium to the soil being made.

Eating: They are great just by themselves, as in scrambled eggs. They are also essential to cakes, meatloafs, and omelettes, and this tasty entree, Tamagoyaki.

Family picnics: What family picnic would be complete without raw-egg tosses and racing with an egg in a teaspoon?

Family rated rioting: Throwing stones and shooting people to express grievances against the government and the economic system is dangerous. Make rabble rousing safe and fun for the entire family. Next time, vent your rage with eggs and scary faces only.

Gardening: Placed crushed eggshells around tender plant shoots. Slugs and other soft-skinned insects will shy away as the shell’s sharp edges hurt the plant-eating pests. Take that, plantacides.

Glue: Make glue with eggs. Make your own today. Earlier times found eggs indispensable for this process.

Hangovers: Eliminate your hangover by drinking a Prairie Oyster. Add raw egg, hot sauce, pepper, salt, TabascoTM, and Worcestershire sauce to a glass. Stir vigorously. Drink.

Healing burns: First, cool down the burn immediately, any way you can. However, if the burn still swells from blood rushing to the site, try using a newly hard-boiled egg. Remove the hot eggshell and rub it on your burn. This dissipates the blood causing the swelling. Back, back, blood, I say.

Metaphors: You have egg on your face. You can’t make an omelette without breaking an egg. This was quite the popular saying among revolutionaries some hundred years ago. The rate of revolutions dwindled after this adage passed from common speech. Coincidence? Perhaps.

Nineteenth century photography: The eggs made for precise photographs. So much so that commercial establishments kept chickens on site.

Painting eggs: Ukrainians and Poles have been particularly adept at painting eggs. It’s called pysanky. You need skill and patience to triumph at this, but my gosh, the results can be spectacular. And what else are you doing with your life?

 

Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

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Copycat Costco Chicken Bake

Posted on July 7, 2022 by pauldelancey

American Entree

COPYCAT COSTCO(TM) CHICKEN BAKE

INGREDIENTS

6 ounces cooked bacon
¾ pound cooked chicken breast
2 tablespoons chives
2 stalks green onions
2 cups grated mozzarella
½ cup grated provolone
½ cup grated Parmesan cheese
½ cup creamy Caesar dressing
1 pound pizza dough
¼ cup creamy Caesar dressing (2 teaspoons at a time)
6 tablespoons grated Parmesan cheese (1 tablespoon at a time)

SPECIAL UTENSILS

rolling pin
large baking sheet.
parchment paper

Takes 1 hour 15 minutes. Serves 6.

PREPARATION

Preheat oven to 425 degrees. Dice cooked bacon, cooked chicken breast, chives, and green onions. Divide pizza dough into 6 balls. Add bacon, chicken, chives, green onion, mozzarella, ½ cup Parmesan cheese, provolone, and ½ cup creamy Caesar dressing to large mixing bowl. Mix with hands or fork until well blended.

Roll each dough ball into a 9″ * 7″ rectangle. Add 1/6, about 1 cup, of the chicken/cheese mixture to the bottom middle of a dough rectangle. Smooth mixture over dough rectangle, leaving a ½” border. Fold in sides and roll up like a burrito. This is the bake log. Pinch ends of bake log closed. Gently press seam of bake log until closes. Repeat for each dough rectangle.

Place parchment paper on baking sheet. Place bake logs, seam side down on parchment paper. Brush each bake log with 2 teaspoons Caesar dressing. Sprinkle 1 tablespoon Parmesan cheese over each bake log. Bake at 425 degrees for 20 minutes or until tops turn golden brown.

TIDBITS

1) Naval submarines are called that because they have the same profile as a submarine sandwich. American submarines, at the start of WWII, used torpedo sandwiches to sink Japanese ships. These torpedoes faired poorly as did similarly shaped sandwiches such as the one is this recipe. Eventually the Navy turned to metallic torpedoes armed with explosive warheads to turn the tide in the Pacific.

 

Paul De Lancey, The Comic Chef, Ph.D

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, history | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 2 Comments

Japanese Steak Bowl

Posted on August 28, 2021 by pauldelancey

Japanese Entree

STEAK BOWL

INGREDIENTS

1⅓ cups rice
2⅔ cups beef broth
¼ teaspoon pepper
1 pound sirloin steak or New York strip steak
1 tablespoon vegetable oil (1 tablespoon more later)
2 tablespoons butter
2 garlic cloves
1 small onion
1 tablespoon vegetable oil
½ tablespoon mirin or sake
3 tablespoons soy sauce
2 teaspoons Worcestershire sauce
1 tablespoon fresh parsley

SPECIAL UTENSILS

rice cooker
mandoline

Serves 4. Takes 45 minutes.

PREPARATION

Add rice and beef broth to rice cooker. Cook rice and beef broth according to instructions that come with rice cooker or on rice package . While rice cooks, rub pepper onto steak. Add steak and 1 tablespoon oil to pan. Cook steak over high heat for 7-to-14 minutes depending on your desired level of doneness. (Steaks resist pressure from a finger ever more as they go from raw to medium well.) Flip 4 times to ensure even cooking. Add butter. Flip steak until it is evenly coated with butter. Cook for 1 minute. Cut steak into ¼” thick slices.

While steak cooks, mince garlic cloves. Use mandoline or knife to onion into slices ⅛” thick. Add garlic, onion, and 1 tablespoon oil to pan. Sauté at medium-high heat for 5 minutes or until onion softens.

While rice and steak cook, add mirin, soy sauce, and Worcestershire sauce to mixing bowl. Stir with whisk or fork until well blended. Dice parsley. Divide rice equally into serving bowls. Ladle sauce from mixing bowl over rice. Garnish rice with parsley. Carefully add beef strip/onion mixture onto rice. Enjoy.

TIDBITS

1) Steaks can’t bowl as they’ve no athletic ability. But they can be served in a bowl like in this dish.

 

– Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

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Saluting Our Nation’s Fallen on Memorial Day

Posted on May 31, 2021 by pauldelancey

I give a big salute to all of America’s servicemen and servicewomen who paid the ultimate sacrifice on battlefields and battle seas around the world. May they rest in peace. May we always remember them.

My father fought the evil Nazis in Germany in 1945. After the war ended there, his division, the 86th infantry, was transferred to the Pacific Ocean to fight the Japanese. It is likely he would have been in any invasion of Japan as his division had had amphibious training. He did not die in Germany and he did not die in Japan as the war ended before his division could have been sent into action.

The fact that he came to pick up his life again, to marry, and to have kids, my brother and I, makes me appreciate even more our men and women who never made it home.

I am proud of them.

(The bottom of the picture, I believe, is of his unit conducting invasion exercises.)

Paul De Lancey, proud citizen and Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

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Teriyaki Salmon

Posted on January 31, 2021 by pauldelancey

Japanese Entree

TERIYAKI SALMON

INGREDIENTS

½ cup mirin or (½ cup white wine and 3 tablespoons sugar)
¼ cup sake or dry white wine
⅔ cup soy sauce
2 teaspoons corn starch
2 teaspoons ginger
2 tablespoons brown sugar
¼ cup white sugar
4 6-ounce salmon fillets
1 green onion
½ tablespoon sesame seeds
no-stick spray

SPECIAL UTENSILS

large, resealable plastic bag
outdoor grill

Serves 4. Takes 3 hours 25 minutes.

PREPARATION

Add mirin, sake, soy sauce, corn starch, ginger, brown sugar, and white sugar to pot. Bring to boil using high heat. until sugar dissolves. Stir constantly. Remove and let cool to room temperature. Add marinade and salmon fillets to large, resealable plastic bag. Refrigerate for 3 hours or overnight.

30 minutes before marinating is done, dice green onion. Add sesame seeds to pan. Toast sesame seeds at medium heat for 5 minutes or until they start to brown. Remove from heat. Add marinade to pot. Bring to boil using high heat. Stir constantly. Reduce heat to low and simmer for 15 minutes or until marinade thickens to a glaze. Stir frequently. Transfer to a bowl.

Spray grill with no-stick spray. Heat grill to low-medium. Brush salmon with glaze. Add salmon fillets to grill. Grill for 10 minutes for every 1″ of fillet thickness or until the thickest part starts to flake when tested with a fork. Turn once. Baste salmon with glaze every 2 minutes. Garnish with green onion and sesame seeds.

TIDBITS

1) Look at the above picture. The piece on the right looks like a triangle. So, in 570 B.C., when the geometry whiz, Pythagoras, was about to feast on a right-angled shaped piece of salmon teriyaki, inspiration naturally struck. “Whoa ho, the sum of the square of the two-sides equals the square of the hypotenuse.” None of this would have happened if he had been eating a hard-boiled egg.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, history, international | Tags: , , , , , , , , , , , , , , , , , , , | 2 Comments

Yakitori

Posted on September 29, 2018 by pauldelancey

Japanese Entree

YAKITORI

INGREDIENTS

½ cup mirin
1⅓ cups sake or dry white wine
½ cup soy sauce
¼ cup sugar
1 pound boneless chicken thighs
4 green onions

SPECIAL UTENSILS

grill
8 10″-bamboo skewers

Makes 6 skewers. Takes 1 hour 15 minutes.

PREPARATION

Soak skewers in water. Add mirin, sake, soy sauce, and sugar to pan. Bring to boil using high heat. Stir frequently. Reduce heat to low-medium heat and simmer for 10 minutes or until sauce thickens and is reduced by half. Stir frequently. Remove sauce from heat and let cool.

Slice chicken thighs into 1″ squares. Slice green onions into 1″ long pieces. Alternate threading chicken squares and green-onion slices onto skewers. Warm grill to medium heat. Add as many skewers as possible without them touching each other. Grill chicken/green onion skewers on each side for 2 minutes or until chicken is no longer pink on outside. Generally skewers with sauce. Grill each side for 2 minute. Repeat 2 more times or until chicken is no longer pink inside. Serve with unused sauce.

TIDBITS

1) Not all Americans in 1776 favored independence from Great Britain. The Tories remained loyal to their mother country. Tories, in general, were far more talkative than their revolutionary counterparts. The patriots derided the loyalists as “Yaky tories,” or in its shortened form, “Yakitori.”

2) On August 27, 1776, the British under General Howe routed the Continental Army, To celebrate, Tory chef, Abner Davis, made the victorious commander this tasty dish. General Howe loved his dinner and asked repeatedly for more helpings. The well-fed commander soon became sleepy and didn’t wake until noon. These hours of inactivity gave General Washington the time he needed to retreat his battered army. The Americans regrouped and trained until they could stand up to any British army. The chance to crush the Revolution was lost. America would become independent.

3) In 1856, Commodore Matthew Perry lead a U.S.. squadron to Japan. He gave the Japanese many gifts, including the recipe to Yakitori. This is how Japanese cuisine came to Japan.

Chef Paul

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

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Miso Pork Ramen

Posted on January 7, 2017 by pauldelancey

Japanese Soup

MISO PORK RAMEN

INGREDIENTSmisoporkramen

1 pound pork
1 garlic cloves (2 additional cloves later)
3 tablespoons soy sauce
3 eggs
2 garlic cloves
1″ ginger root
5 stalks green onions (white and green parts used in separate places)
2 tablespoons mirin
1 tablespoon sesame oil
2 cups pork or chicken broth
3 cups water
3 tablespoons miso
¾ teaspoon salt
½ pound ramen noodles

Makes 8 bowls. Takes 1 hour 20 minutes.

PREPARATION

Slice pork into strips 2″ long, 1″ wide, and ¼” high. Mince 1 garlic clove. Cut green onions into white and green parts. Add pork strips, mince 1 garlic clove, and soy sauce to mixing bowl. Stir until pork strips are coated. Let marinate in refrigerator for 1 hour.

While pork marinates, add enough water to 1st pot to cover eggs. Bring water to boil using high heat. Carefully add eggs to boling water. Boil from 8 minutes for soft-boiled eggs to 12 minutes for hard boiled eggs.

While eggs boil, dice 2 garlic cloves. Grate ginger root. Cut white parts of green onions into ¼” slices. Add mirin, sesame oil, 2 diced garlic cloves, ginger root, and white parts to 2nd pot. Sauté at medium heat for 2 minutes or until fragrant and green onion softens. Stir frequently. Add broth, water, miso, and salt to 2nd pot. Bring to boil using high heat. Cut ramen noodles in half. Add ramen and pork with its marinade. Reduce heat to warm-medium. Simmer for 3 minutes or until noodles are soft. Stir occasionally.

While 2nd pot simmers, peel eggs and slice them in half. Cut green parts of onions into ¼” slices. Add ramen noodles/liquid to bowls. Garnish bowls with egg halves and sliced green parts.

TIDBITS

1) This is Number One Son’s favorite dish. Whenever asked what he wanted to eat, he’d say, “Ramen.” He’s always made me so proud, from his birth to this very moment. He’s kind, sympathetic, loving, smart, and diligent. I love him so. Number One Son, this recipe honors you.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, international | Tags: , , , , , , , , , , , , , , , , , , | Leave a comment

Shrimp Tempura

Posted on August 27, 2016 by pauldelancey

Japanese Appetizer

SHRIMP TEMPURA

INGREDIENTSShrimpTempura-

2½ cups vegetable oil (or enough to cover shrimp)
1½ cups flour
1 teaspoon baking powder
¼ cup cornstarch
¼ teaspoon salt
1 egg yolk
1 cup ice-cold water
1 pound shrimp, 21-30 count, peeled, deveined, with tails left on*

* = Don’t worry if you removed the tails. This dish will taste as good. You’ll need forks; it will be hot.

SPECIAL UTENSILS                                                                         Oops, I removed the tails. I was distracted

deep fryer or electric skillet                                                                        by earthquakes and T-Rexes.
Bushnell 303 Hand Held Time MachineTM.

Serves 6. Takes 30 minutes.

PREPARATION

Add oil to deep fryer. (Make sure there is enough to cover shrimp.) Preheat oil to 375 degrees. While oil heats, add flour, baking powder, cornstarch, and salt to large mixing bowl. Beat egg yolk in small bowl with whisk. Add beaten egg yolk and ice-cold water to large mixing bowl. Mix with fork until combined mixture turns to batter and is still slightly lumpy. Dredge shrimp though batter until completely coated. Don’t batter shrimp tails.

Add shrimp to deep fryer. Don’t let the shrimp touch each other. Fry shrimp at 375 degrees for 1½-to-2 minutes or until golden brown. Drain on paper towels. Repeat for successive batches.

TIDBITS

1) So many recipes tell you to preheat. What if you don’t have time to preheat? What if your sweetie is coming over? What if you see monstrous, rolling earthquakes just outside your window and you had wanted to make something special for him on his birthday, probably the last one by the looks of it? Simply use your Bushnell 303 Hand Held Time MachineTM to travel back in time and preheat your oven. How far back? As far as the Cretaceous Period if you like**.

2) ** = Be sure to look out for carnivorous dinosaurs. Also, hold onto your oven when you time travel. Otherwise, it won’t go with you and you’ll will have risked by eaten by a T-Rex for nothing. And then, won’t you feel foolish? Oh, and your electric bill will be high.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, humor | Tags: , , , , , , , , , , , , , , , , | 4 Comments

Tuna Melt

Posted on June 11, 2014 by pauldelancey

American Entree

TUNA MELT

INGREDIENTSTunaMelt-

2 5-ounce cans albacore tuna
1/3 cup mayonnaise
1/4 cup diced celery
2, tablespoons minced yellow, brown, or red onon
1 teaspoon dill weed
1/8,teaspoon pepper
1/4 teaspoon salt
2/3 cup shredded cheddar or mozzarella cheese
1 medium, ripe avocado (optional)
2 hamburger buns on 4 bread slices

PREPARATION

Drain water from tuna cans. Preheat broiler to 375 degrees. Toast bread for 2 minutes. While bread toasts, become a whirlwind and add tuna, mayonnaise, celery, onion, dill weed, pepper, and salt to mixing bowl. Mix with whisk.

Top the bread slices equally with tuna/mayonnaise mix. Put slices in broiler and broil at 375 for 2 to 3 minutes. Remove tuna/mayonnaise/bread slices from broiler and top equally with shredded cheese. Return slices to broiler and broil at 375 degrees for about 2 minutes or until cheese melts. Remove from oven. Carefully combine two slices together. (You might wish to use a spatula.)

TIDBITS

1) “December 7, 1941–a date which will live in infamy…” – President Roosevelt on the Japanese attack on Pearl Harbor.

2) “December 23, 1941, a date which will live in culinary glory…” – me, today. For this is the date of the first recorded sighting of the word, “cheeseburger.” This wondrous event happened at a small restaurant in Burbank, California.

3) The first six months of the war in the Pacific went poorly for America. Some culinary historians speculate that the invention of the cheeseburger was the only thing that prevented defeatism spreading throughout America.

4) Moreover, the humble cheeseburger provided American soldiers, marines, and sailors the energy to keep up the good fight when their Japanese counterparts flagged from a want of calories. Now, Japan and America are friends, because we both eat cheeseburgers. May I suggest a Japanese cheeseburger with wasabi ketchup?

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

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