I think the video pretty much speaks for itself, but just in case, it’s about how to peel garlic in less than 10 seconds.

Anyway here goes. The bigger the pan, the more you can cook at the same time. I have a great iron skillet I bought more than 30 years ago at a Sears (10 bucks!), so I usually make two at a time. I always turn the heat up to high first while I get the other things out of the fridge. By the time anything hits the pan, it is getting warmed up.

I get my flour tortillas from one of two places: A-Price near the Jietai (Self-Defense Force) base or Premier Cru. A-Price is kind of a restaurant supply shop that has some bulk items and a variety of things for the kitchen that you might not be able to find other places. Premier Cru is an imported food and spirits shop that is small, but it packs a lot of stuff in there. I peel off two of the tortillas and put the inside side down. Don’t laugh. Each side of these tortillas looks different; I save the more attractive side (it usually has some nice brown spots on it) for the outside.

As the pan heats up, I turn down the heat. This takes a bit of practice. There’s a balance between scorching your quesadillas and waiting forever for the cheese to melt and the tortilla to heat up. I don’t leave it on this one side long, just enough to get the tortilla softened and warmed a bit. Flip it/them over and cover 1/2 with your favorite grated cheese (I get the 1 kg. bags at A-Price).

Then I add some hot sauce. I’ve become a major fan of the Marie Sharp’s Fiery Hot sauce. Great stuff!

My preference is to go full steam ahead with the cheese quesadilla. The other Viajeros like a slice or two of something meaty (I can be persuaded to join in when there’s some leftover taco meat… ) If you want something else in there, by all means add it in. I will say, though, that the more you add in, the more you need to flip the ‘dilla and reduce the heat. When I have a pile of leftovers from, say, chicken tacos the night before, I’ll add some chicken, homemade salsa, sour cream, tomatoes, and a bit of lettuce for some crunch. I’ll use the burrito-sized tortillas from Costo (in Fukuoka) and make a real meal out of it.

I have to say that it’s best to work quickly at this quesadilla-filling stage, so the tortillas don’t burn. The trick is to get it all in there, so the heat is working on that cheese and the other ingredients. As long as the quesadilla is still open, it’s at risk. You have been warned.

Once it’s all together, I turn the heat most or all of the way down. Then it’s all a matter of flipping every 30-60 seconds. Hotter pan, more frequent flipping. Cooler pan, have a sip of coffee while you watch the moisture evaporate from your tortillas. I don’t use a spatula for any of this. It’s finger food, so I use my (clean) hands. It’s okay to peek inside if you want to check. It’s done when it’s the color and consistency you want AND the cheese is melted. If the cheese still has the same look as when it went in, it’s not ready yet. Hint: this one is NOT ready yet:

I’ll add some shots of the stuff I can get here in Kyushu to make this all work.

It was a tasty meal and served its job well: filling the Viajeros to the bursting point. Let’s walk back through the preparation. The hardest part is related to living in Japan: whole chickens are just not common here. I suppose the reason is that Japanese kitchens are small with small ovens (ours is not that big), and food is mostly prepared to be eaten with chopsticks (no need for knives and forks). However, you cannot coax the same flavor out of cut up chicken as you can from a whole bird.

Our local supermarket, Yume Mart, is a relatively new kid in town, having bought out the former Nikko Nikko Do. Nikko Nikko Do was a local outfit and very accomodating. Yume Mart is an arm of Yume Town and is a bigger company with corporate offices outside Kumamoto. They don’t play as well. I went in to get some tomato sauce, you know, to make some meat sauce for pasta. No tomato sauce at Yume Mart! The manager steered me to the ketchup! Is there anything more basic than tomato sauce? But I digress a bit…

Anyway, Yume Mart, like most Japanese supermarkets, does not sell whole chickens. When Mrs. Viajero went to order a whole chicken, she was told they do not sell whole chickens. After some grilling by the Mrs., they relented and promised to have one for us.

I had a bit of sticker shock when I went to pick it up. ¥2111 is about $23! It was a good-sized bird at 2155 grams (just over 2 kilograms; sorry, I don’t do pounds, ounces, or any other Imperial-ness anymore), but come on! Okay, bird is home. Let’s get it ready. I usually prep all the vegetables, etc. first and do the poultry last to cut down on the chances for contamination. I wash all the veggies and drain them. Any peeling and cutting is next. My mashed potatoes are a hit, so I get a bag or two of russets (they are really small here). And you got to have lots of onions.

The other important veggies are celery and carrots, and I add some broccoli just for variety.

If you’ve noticed that there are more vegetables above than there are below, score yourself 10 points! I fill up about 1/2 of a large pot with onions, celery, and carrots for the chicken stock (I wrote a bit about this before) I start boiling while dinner is going on.

I rinse the chicken well and dry it off. I cut off the bits that the supermarket leaves on, like the neck and feet parts. Those go in the stock pot. I usually leave a stick of butter out in the morning, so it will be soft enough later when I need it. I take a big chunk of that and put it in a small bowl. To that I add the herbs and salt and pepper. I kind of blend it together as best I can with my fingers and squeeze off bits. Then I peel back the areas of the chicken skin that are big enough for a hand or even a few fingers to get in. I slide those herbed butter bits into as many places as I can; those yellow spots below are butter. Trussing is courtesy of The Joy of Cooking; that book is always handy on my holiday cooking table. Oh, yeah, I layer the veggies around the chicken.

I will cook the bird for about 15-20 minutes before adding the veggies next time. I don’t like them as soft as they came out this time. As you can see from the color and the sheen, the chicken juices and butter did not go to waste…

After the chicken comes out, I let it rest a bit.

While we’re waiting for the bird to cool down a bit, the potatoes I’ve been boiling (with some garlic, onion, and some kind of herbs) are usually about ready to mash. I use a hand masher and add some heavy milk and melted butter. They were especially tasty this time.

That’s about it. Note to self: grab another Viajero to take some shots at other times during the cooking process. Then I’ll have more to write about in future viajerations…

This is the loaf of bread I put in the bread machine early on the morning of the day after Thanksgivng. I haven’t been brave enough to go 100% whole wheat (I’m working with an unfamiliar brand of WW flour) yet. The loaf in the photo above is 75% WW; the other 25% is plain ol’ bread flour. Anyway, this post has taken me longer to put together than I wanted it to, but that’s the way the cookie crumbles. Speaking of cookies..

We baked these after the bread was done. Many of them went out to neighbors and/or friends, but that’s what cookies are for: bringing joy to those who eat them.

After all the baking was taken care of, I started on the chicken (a turkey is way too much food for us). I shoved a sizable chunk of butter in strategic places on and under the skin and added salt, pepper, and rosemary.

It went in the oven for 20 minutes. Then I flipped it over and spread chunks of carrots, onions, celery, and potatoes all around the bird. I cooked it another 20 minutes and flipped it over again. After about 10 minutes, I started to keep my eye on it. It needed another 20 minutes, for a full hour of cooking.

I kept the neck and the bits I cut off from the chicken before roasting it. All of that and all of the bones and bits of meat went into a big pot. I added carrots, onions, and celery and covered it all with water. I turned up the heat until it just was getting ready to boil. Then I turned the heat all the way down. I let it simmer for two and half hours (I should have let it go another 30 minutes or so, but it was getting late) and scooped off the fat from time to time.

I let it cool off and strained it into a big bowl. This went into four plastic containers. The soup stock has been a source of some great soup and a nice risotto in the past few weeks. I can’t wait for the next excuse to roast a chicken…

These were dinner tonight. In Japan, it’s not exactly easy to make tacos the way I like them, but I do the best I can. These were made with corn tortillas which were produced in Germany. How weird is that? Tacos made by an American in Japan, using mostly Japanese ingredients, except the corn tortillas which came from Germany. Boy were they tasty. I think the key was the thigh meat I used. The meat I picked out is a local specialty here. It was very tender and juicy, especially after I grilled it on my iron-cast grill from Daiei. Mmmmm…

3rd-Year Students Cook a Healthy Dinner!, originally uploaded by technicle.

For the second time since I arrived, the Food and Health students invited me to a meal. The first time, the second-year students invited me, and it was free. This time it was the third-year students, and they charged ¥300.

There was plate of cold, sliced pork with tomatoes, wakame, and cucumber; a small, but plentiful portion of rice; miso soup; a soy bean dish; and a jelly desert made of oranges. The menu said it was 667 calories. Nice job!