Thursday, January 21, 2016

Faking It + Bonus Track Recipe + GIVEAWAY!


My love for fake food is real.



Fake food will always be there for you to help you make you decision better than any picture will.


It needs not refrigeration, just the love of a brain that thinks it is real.


Fake food can erase your mistakes and make things right.


In the world of fake food, a meal is forever.


They are perfect and will always be perfect.


My love for fake food is literal.


My love for fake food is magical.


My love for fake food can be bought,


but never sold.


My love for fake food is full, but fake food will never fill me.  The beauty of fake food is that in an ever changing world, where nothing is ever the same, fake food will always be what it was molded to be and it will never change. I take a weird comfort in that.

 
+ GIVEAWAY!

.  I am also giving away the Re-Ment Onigiri keychain! Comment below with what fake food means to you and you might find yourself with a little piece of fake food! If you follow me on Instagram, check back tomorrow with a different fake food giveaway!

Bonus Track Recipe! Make the real version of the fakes! Onirgi from Lucky Peach 101 Easy Asian Recipes

Makes 6 Onigiri
  • 4 C freshly cooked short-grain rice (still hot)
  • + sea salt
  • + filling (choose one): umeboshi, mayonnaise-y tuna salad, chopped parsley (see below for amounts)
  • + one of the following (optional): sesame seeds, 8" x 2" strips toasted nori
  1. 1 Set up your onigiri-building station: Arrange a rice cooker or pot with cooked rice, bowls with salt and filling, and a dish of water within arm’s reach. Have ready a plate or baking sheet on which you will place your formed onigiri. If using sesame seeds, scatter on a plate.
  2. 2 Fluff the rice with a fork. (For parsley onigiri, add 2 tablespoons chopped parsley and a little salt.) Wet your hands in the dish of water and sprinkle them with salt. Scoop about 2/3 cup rice into your hand and make a 1-inch hollow in the center of the rice with your finger. Then:
    For umeboshi: 
    Place 1 plum into the hollow, then seal the rice over the filling. Roll the rice into a ball, then gently shape and compact it with your salted hands, gradually forming a 1-inchthick triangular shape.
    For tuna:
    Place 1 tablespoon tuna salad into the hollow, then seal the rice over the filling. Roll the rice into a ball, then gently shape and compact it with your salted hands, gradually forming a 1-inch-thick triangular shape.
    For parsley:
    Gently shape and compact the parsleyflecked rice with your salted hands, gradually forming a 1-inch-thick triangular shape.
  3. 3 If desired, wrap each onigiri with a strip of toasted nori or roll in sesame seeds to coat.

    Variation:
    Turn these into yaki onigiri. Heat a castiron skillet over medium heat. Add the onigiri to the pan and cook until a light crust forms, about 2 minutes. Flip and brush lightly with soy sauce. Cook until a crust forms on the other side. Flip and brush with soy sauce. Cook until golden brown and crisp, flipping as necessary, until cri
    sp all over, about 5 minutes.