Tag Archives: cooking

Vici: Gyoza de carne (vacuno)

Posted on August 22, 2020 by JBinnacle

We found Vici’s deep-frozen gyoza by chance (as we usually do), and we decided to try the beef ones, Vici Gyoza de Carne, because at the time we did not find the pork gyoza. The price was 3,50€ for a … Continue reading →

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Preparing dehydrated wakame | Preparando wakame deshidratado

Posted on April 4, 2020 by JBinnacle

In order to consume dehydrated wakame (such as Puerto-Muiño’s or Trevijano’s) the first step is to rehydrate it. Wakame will become ten times heavier (and bigger) when you put it in water, so take that into account when choosing a … Continue reading →

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Komeko sin Gluten Market & Taiko (Madrid, 26 May 2019)

Posted on June 1, 2019 by JBinnacle

On the 26th of May 2019 we attended the Komeko called “Komeko sin Gluten Market” promotion event in Madrid, and here’s some info about it. This event consisted in a small market of products, a taiko concert (free entrance) and … Continue reading →

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Shiitake (Pie Cortado) ayecue fresh

Posted on December 15, 2013 by JBinnacle

The Shiitake, 椎茸 in Japanese (Scientific name Lentinula edodes) is as you may already know a mushroom. I have two reviews about shiitake-related products, and today I bring you the first one, which is the shortest, too. Product: Shiitake (pie … Continue reading →

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Alga Wakame Deshidratada Trevijano

Posted on September 13, 2013 by JBinnacle

Product: Alga Wakame Deshidratada Trevijano 50 grs (Dehydrated Wakame Algae Trevijano 50 gr) Date purchased: 26 August 2013 Price: 2,69 € Type of establishment: Supermarket Wakame, Undaria Pinnatifidia, is a fleshy green algae* found in marine habitats. It is one … Continue reading →

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Trucos para cocinar con una vaporera de bambú / Tips on cooking with a bamboo steamer

Posted on August 30, 2013 by JBinnacle

Hoy traigo algunos consejos sobre cómo utilizar una vaporera de bambú. Mi vaporera es de dos pisos, pero las hay también de uno o incluso de tres. En general se pone lo más “gordo” abajo, para que esté más en … Continue reading →

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