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Post by Deleted on Oct 3, 2016 16:29:43 GMT 9
after some thought I think I might do Thanksgiving food instead... but I don't wanna ふck around with Turkey so I kind of just want to do side dishes but idk if that's weird (thinking of pumpkin pie, mashed potatoes, and green bean casserole) Can you buy sliced turkey? Maybe you can do a spin on a turkey sandwich with Thanksgiving-y flavors? (like put gravy or some of the green bean casserole on the sandwich)
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Post by no yark shark on Oct 3, 2016 16:30:59 GMT 9
So every year (well, this is only the third time actually) we have a Japanese American "Cherry Blossom Queen" visit from the states and tour our town. It was set up by my grand-pred who has some involvement in the program. Anyways we usually plan an event to go with the visit to allow the queen to interact with the locals. Last year the event fell in December (on my birthday actually) so the event was the christmas party. This year it's going to be November, and I'd like to do a cooking class. My initial idea was to cook things that Japanese Americans make to show the fusion of the two cuisines, but I haven't been able to dig up much on the internet/come up with any good ideas with the help of my Japanese American grand-pred so I was wondering if anyone had ideas? The queen and her mother who are coming are both vegetarians which also makes things difficult (sounds like they'd be willing to at least help cook meat even if they can't eat it). I can't speak on the JA attributes but if all else fails you might be able to show a "mix" of cultures with some version of okonomiyaki? (which also doesn't usually take too long to make/cook so there's a plus) I guess just use """American""" additions along with typical toppings? Lots of cheese comes to mind...
Is there any way you/your office can contact the queen and her mother and ask if they have any favorites? If this whole event is connected to things honoring them it might be useful to have the cooking class food match their tastes as well... (beyond just vegetarian)
Yeah, I'd really like to ask them directly but there's some weird rules with the program (because they do volunteer stuff during their year long tenure) that make it so that I'm not allowed to contact them because they don't want to overwhelm the queens with planning the events or something...
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Post by no yark shark on Oct 3, 2016 16:32:24 GMT 9
after some thought I think I might do Thanksgiving food instead... but I don't wanna ふck around with Turkey so I kind of just want to do side dishes but idk if that's weird (thinking of pumpkin pie, mashed potatoes, and green bean casserole) Can you buy sliced turkey? Maybe you can do a spin on a turkey sandwich with Thanksgiving-y flavors? (like put gravy or some of the green bean casserole on the sandwich) I highly doubt it. I was thinking maybe I could just get a precooked rotisserie chicken from Costco or try roasting a chicken myself since it seems easier (and small enough to fit in a Japanese oven)
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Post by Deleted on Oct 3, 2016 16:32:28 GMT 9
Yeah, I'd really like to ask them directly but there's some weird rules with the program (because they do volunteer stuff during their year long tenure) that make it so that I'm not allowed to contact them because they don't want to overwhelm the queens with planning the events or something... Oh that is weird. Sorry about that. :/ Good luck with your event! Whichever theme you choose it sounds like it'll be great!
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Post by Deleted on Oct 3, 2016 16:33:38 GMT 9
Can you buy sliced turkey? Maybe you can do a spin on a turkey sandwich with Thanksgiving-y flavors? (like put gravy or some of the green bean casserole on the sandwich) I highly doubt it. I was thinking maybe I could just get a precooked rotisserie chicken from Costco or try roasting a chicken myself since it seems easier (and small enough to fit in a Japanese oven) Oh yeah I think that's a perfectly good stand-in for a cooking class of people who are not actually prepared to eat in true American Thanksgiving fashion.
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Post by Marta on Oct 3, 2016 17:14:00 GMT 9
So every year (well, this is only the third time actually) we have a Japanese American "Cherry Blossom Queen" visit from the states and tour our town. It was set up by my grand-pred who has some involvement in the program. Anyways we usually plan an event to go with the visit to allow the queen to interact with the locals. Last year the event fell in December (on my birthday actually) so the event was the christmas party. This year it's going to be November, and I'd like to do a cooking class. My initial idea was to cook things that Japanese Americans make to show the fusion of the two cuisines, but I haven't been able to dig up much on the internet/come up with any good ideas with the help of my Japanese American grand-pred so I was wondering if anyone had ideas? The queen and her mother who are coming are both vegetarians which also makes things difficult (sounds like they'd be willing to at least help cook meat even if they can't eat it). I was honestly thinking Cali rolls where you replace the crab meat with some soy equivalent. Looks Japanese, tastes American, 10/10.
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Post by miscreative on Oct 4, 2016 9:59:48 GMT 9
no yark shark you could try something with tofu? then again, if it is aimed at Japanese people, stuffing and other thanksgiving sides might be good. and you could probably substitute whole chicken or something instead of turkey or go to costco and get onei like the idea of "american fusion" but the problem with that is the japanese attendees with be just like "this is supposed to be 〇〇?"*turns up nose* imo, when americans "fuse" food/flavors like that, it is either a pathetic sad attempt at the thing (or just not the same) eg tempura, ramen, etc. or it is "fused" by simply using "japanese flavors" like miso, soy sauce, etc so. uh. good luck f(^^;
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Post by Deleted on Oct 4, 2016 10:04:30 GMT 9
Oh actually I saw a Japanese cooking program on TV a few weeks ago that made the cone-shaped (totally blanking on the name) sushi-like rolls and the filling was konbu and cream cheese. If you search it you might find more on the ratio of konbu to cream cheese BUT it's vegetarian, includes Americaっぽい cream cheese, and all the Japanese people on the program who tried it ooh'ed and ahh'ed about how surprisingly well the flavors went together. Hardest part will just be making sushi rice.
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Post by miscreative on Oct 4, 2016 10:12:01 GMT 9
Oh actually I saw a Japanese cooking program on TV a few weeks ago that made the cone-shaped (totally blanking on the name) sushi-like rolls and the filling was konbu and cream cheese. If you search it you might find more on the ratio of konbu to cream cheese BUT it's vegetarian, includes Americaっぽい cream cheese, and all the Japanese people on the program who tried it ooh'ed and ahh'ed about how surprisingly well the flavors went together. Hardest part will just be making sushi rice. 手巻き寿司 it was the show about tips and tricks and if they are actually worth it or not
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Post by CaptainSeery on Oct 4, 2016 13:37:13 GMT 9
At one of my cooking classes we made ~fusion~ tempura. We made it with a beer batter, which made it light and fluffy, and we also tempuraed some unusual things like cheese. (Although be careful with cheese and make sure you put enough batter on - it can explode otherwise.)
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Post by King Quailbee on Oct 4, 2016 16:24:57 GMT 9
Oh shit.
We definitely did things like tempura cheese and other American things at the udon shop (for specials)....but why am I only remembering the cheese.
Or the time we took a Jack-in-the-Box burger and tempura fried it.
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Post by Deleted on Oct 4, 2016 16:26:48 GMT 9
Oh しt. We definitely did things like tempura cheese and other American things at the udon shop (for specials)....but why am I only remembering the cheese. Or the time we took a Jack-in-the-Box burger and tempura fried it. oh dear god.....
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Post by King Quailbee on Oct 4, 2016 16:46:23 GMT 9
We were bored.
We also fried raw udon noodles and one of the chefs hands.
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Post by miscreative on Oct 4, 2016 16:52:36 GMT 9
We were bored. We also fried raw udon noodles and one of the chefs hands. 0_0
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Post by King Quailbee on Oct 4, 2016 17:15:07 GMT 9
It was crunchy.
(Really what happened was the chef was zoning out and he put his hand in the oil when he dropped the tongs in. And then he pulled it out and said in a very high voice, "fuck")
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Post by Deleted on Nov 24, 2016 16:10:02 GMT 9
I might be able to try a cooking class/food-based event soon and I was just wondering: - How many spaces do y'all usually have?
- Are there any cooking methods/equipment that you recommend should be avoided?
- What did you do with leftovers?
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Post by Hokuto on Nov 24, 2016 16:20:37 GMT 9
I might be able to try a cooking class/food-based event soon and I was just wondering: - How many spaces do y'all usually have?
- Are there any cooking methods/equipment that you recommend should be avoided?
- What did you do with leftovers?
we usually have about 20-25 ish (usually four cooking "islands" with 5 ish people) tbh anything that is going to take too long (like cakes) can be awkward unless you're making other stuff with it (when we had a local Mexican lady teach a Mexican cooking class, we did like 4 or 5 dishes so it didn't matter that some of it took longer to cook) i also think that using an oven can be めんどうくさい so i try to stick to stuff that can be made on a stove top (also we have limited facilities with ovens) also i try to stick to as simple as stuff as possible so i don't confuse the old folks we rarely have leftovers, but if we still have stuff (as in the stuff that has been made) leftover, even after sending stuff home with participants, my 係長 usually makes me take it home hahaha in terms of ingredients, anything that is non-perishable we keep for future use. perishables are often given to the person who taught if they want them, and if not i am often made to take it. sorry if a lot of this was 当たり前
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Post by CaptainSeery on Nov 24, 2016 16:24:31 GMT 9
- Our classes are typically capped at 12, and we organize people into ~3 groups of four (depending on how many people come.) Once we had lots of interest and went up to 15 or 16, but that was a bit much for just me and the ALT actually teaching to handle. 12 is good.
- Not necessarily, but check to see what equipment the facility has. We have ovens but I've also been to community centers that don't, for example. Also don't be too ambitious - the time we made tacos (with tortillas, guac, and meat all made from scratch) was really popular but went too long). If there's waiting time, for example with waiting for bread to rise or dough to cool, maybe try putting a second thing in during that time.
- We bring ziplocks or those plastic boxes they give you at enkais for leftovers, and people take the leftovers home in those (if there are any.)
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Post by CaptainSeery on Nov 24, 2016 16:27:10 GMT 9
Actually, come to think of it, the time with 16 people was also the taco day, which was a pretty complicated recipe cause we made so many different things. If it was like a cake or something that's pretty easy if you follow the recipe (and we leave recipe papers on each table) a bigger group would be perfectly fine.
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Post by Deleted on Nov 24, 2016 16:40:58 GMT 9
I was thinking of making migas (since Texas' are different from other countries'/regions') but to make salsa I would ideally have a blender or food processor... I do not own one personally and have no idea if the community center kitchens would have one. Guess I gotta figure that out first.
Keeping as much as possible to stove top makes sense. But if I do ever have an event that includes salsa I'm probably gonna scare some people pero tienes q asar el chile
But migas and chilaquiles require corn tortillas and I haven't found those yet. Might have to settle for tacos instead... I really want to make something that includes salsa
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Post by CaptainSeery on Dec 1, 2016 10:51:37 GMT 9
The place where I do my cooking classes has one blender. So when we've used it in the past, we kept it on the front table and had each group bring their ingredients up front when they were ready for that step. But it's not a super common thing to have, I don't think, so I would definitely check. We have also bought materials in the past, like a grater when we made apple hashbrowns.
Does it absolutely have to be corn tortillas? I have never heard of migas so I don't know. Can you make them maybe? Order them off amazon or flying pig?
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Post by Deleted on Dec 1, 2016 10:55:10 GMT 9
I will look into ordering them. And I've actually never heard of flying pig!
Flour tortillas are easier to make (in Japan) so I might teach tortillas and a very simple salsa to use with a variety of meat/veggies and just do tacos instead.
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Post by CaptainSeery on Dec 1, 2016 11:01:32 GMT 9
Yeah, it's definitely harder to find corn meal here. Tacos might be easier, and has the added bonus of being a familiar name. I've found that when the name is familiar, I get vastly more people signing up for the class.
Flying pig ships out CostCo items. Disclaimer though, in that I've never actually used them.
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Post by no yark shark on Dec 1, 2016 13:23:33 GMT 9
I'm pretty sure Costco doesn't have corn tortillas.
My cooking classes are usually around 20 people. I put the recipes printed out on the stations but people still manage to not read them and ふck it up every time so make sure you're leading the class if you don't want to that to happen (I tend to hover around in different groups and check in rather than standing at the front and actually teaching).
Edit: oh and my cooking studio doesn't have a blender AFAIK. And some of the older ones only have one oven (the one I usually use has 5).
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Post by 🎄🌰🌰Yoosting on an open 🔥🎄 on Dec 7, 2016 15:40:26 GMT 9
There's an interesting KOKUSAI KORYU element to this kind of cooking class.
The other day I had the preparation try-out for my first cooking class. The main dish is a green pea soup. I started peeling the potatoes without washing it first (because you wash it again after peeling anyway, so why do it twice?). The reaction of horror of my coworker was hilarious, but also annoying as when I explained the reason for not needlessly washing it first, her reaction was:
"OK, well, just tell the people that this is how people do it in Holland then."
..I'm not sure this is how people in Holland do it. It's how I do it.
Same thing happened with cutting the potatoes. I cut them up without a particular carefully structured methodology or theoretical framework, and just cut them up TEKITONI, because the fun thing about potatoes in soup is that you boil the living crap out of them. More faces of utter bewilderment:
"Ah.. that's a real OTOKO-NO-KIRIKATA"
..does my gender really factor into this?
"OK, well, just tell the people that this is how people do it in Holland then."
..I'm not sure this is how people in Holland do it. It's how I do it.
I'm trying to get across to them that just because I do it a certain way, this does not necessarily represent the views of all Dutch people. It's not working as of yet.
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Post by miscreative on Aug 2, 2019 16:18:47 GMT 9
i just found this thread again and i cannot remember what i did for the events that started this thread orz
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Post by しくchill on Aug 27, 2019 9:36:32 GMT 9
I am currently planning a Jewish (!!) cooking class series for my first 自主企画 and I decided to shoot myself in the foot by making challah (bread) for the first class. It fits seasonally because I'm trying to have this class end of September/beginning of October which lines up with the Jewish new year where we make a ring-shaped challah. But I'd never made a challah until I started prepping for this event (I've now made four) and bread also takes a stupidly long time because it has to rise so I'm not sure yet if it's even feasible for a 2-hour class where I also have to inform people what the hell Judaism is hue.
Then in December I'm gonna do latkes (potato pancakes) for Chanukah, and hamentaschen (triangular cookies with jam in the middle) for Purim in March-ish.
In any case I'm trying to bake and bring in a trial loaf for my office to get them excited about the event...
Will post updates here.
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Post by Dee on Aug 27, 2019 13:49:49 GMT 9
I am currently planning a Jewish (!!) cooking class series for my first 自主企画 and I decided to shoot myself in the foot by making challah (bread) for the first class. It fits seasonally because I'm trying to have this class end of September/beginning of October which lines up with the Jewish new year where we make a ring-shaped challah. But I'd never made a challah until I started prepping for this event (I've now made four) and bread also takes a stupidly long time because it has to rise so I'm not sure yet if it's even feasible for a 2-hour class where I also have to inform people what the hell Judaism is hue. Then in December I'm gonna do latkes (potato pancakes) for Chanukah, and hamentaschen (triangular cookies with jam in the middle) for Purim in March-ish. In any case I'm trying to bake and bring in a trial loaf for my office to get them excited about the event... Will post updates here. I've thought about doing something that would take way too long to complete in an actual class time frame too. I guess it's possible to make some ahead of time so they have plenty of time to rise, then just let the class make some but bake the stuff you made earlier? Either way, good luck! I hope everything goes well
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Post by miscreative on Aug 27, 2019 14:52:52 GMT 9
i totaled it up and i have done 6 cooking class thus far and have another coming up in october
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Post by thelatter on Aug 27, 2019 16:36:24 GMT 9
I've done 4 and am probably doing one in November too, so...5 pretty soon!
OYAKO DE cooking. We gonna make the strangest menu ever of spam musubis and banana bread.
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