The squeezing, my god, the squeezing! Today we’re woman- and manhandling rice into onigiri, Japanese rice balls, and filling them with all sorts of traditional ingredients like pickled plum, salmon, and…black forest ham? Recipe: Rice balls. www.spilledmilkpodcast.com
For the rice balls recipe, look no further than Just Hungry:
“Onigiri (Omusubi) revisited: An easier way to make Japanese rice balls, step by step”:http://www.justhungry.com/2007/01/onigiri_omusubi_revisited_an_e.html
and her “rice ball FAQ”:http://justbento.com/handbook/bento-basics/onigiri-omusubi-faq.
Here’s some of that “Korean seaweed”:http://www.koamart.com/shop/11-1025-seaweed_laver-_yangban__seasoned_seaweed_snack_size_8pks_bag.asp we were grooving on (this is a different brand and possibly a different size, but the same stuff).
Finally, here’s a video of Molly making a rice ball. It’s that easy!
If you’ve been taught to cook your peas just until they’re bright green and fresh-tasting, you’re about to get schooled. We know a guy with a pea-encrusted axe to grind. Guest: Francis Lam, food editor, Salon.com. Explicit language. Recipe: Mushy Peas. spilledmilkpodcast.com
2 tablespoons olive oil
1 small onion, chopped
1/4 cup fresh mint leaves
1 pound frozen peas (preferably not petite peas)
2 tablespoons water
2 tablespoons butter
salt and pepper
In a saucepan, heat the olive oil over medium heat. Add the onion and cook until translucent but not browned, 2 to 3 minutes. Add the mint and peas and cook until the peas begin to lose their frosty tinge. Add the water, cover, and simmer until the peas are army green, 8 to 12 minutes. Transfer to a food processor, add the butter and salt and pepper to taste, and process to just shy of smooth. Serve hot.