- Let’s talk about seasonal Japanese ingredients.
- Compare Japanese cuisine with the traditional food of a country you visited.
- Do you think you could some create a fusion cuisine dishes using inspiration from another country?
- If you had to give up everything but one type of dish (eg ramen), what would you choose?
- Compare the diets of Japanese people and Americans. What do you think about fad diets?
Listening (Please play the video from 3:54 to the end only)
- What kind of pan should you use, and why?
- Is it essential to control the size of the pancakes?
- How do you know when it’s time to flip the pancakes?
- Radically
- Non-stick pan
- Guarantee
- Flat and uniform
- Cast iron
- Glorious craggy pockets
- Soaking up
- Over medium heat
- You can(use oil) if you want to, but …
- It’ll make your pancakes taste (more like a doughnut) rather than(a pancake.)
- Which is fine, if that’s your thing!
- Turn the heat down to medium-low
- To ensure everything cooks evenly
- We found that …
- A hefty third cup of batter
- The ideal sized pancakes
- Customize
- I’m a berry type of girl myself, but you can go crazy.
- Bubbles pop up on the surface
- That’s your green light
- Don’t be discouraged
- I mean, and no one has to know. It’s a snack just for you.
- Golden brown
- That’s pretty much it!
- Shocker – it’s tasty
- And there you have it.
- You’ve got yourself the perfect stack of fluffy buttermilk pancakes.
- Sure,(they aren’t the most complicated thing to make, and don’t take that long.)But(if you really wanna upgrade your weekend, skip the box mix.)
- We mean it.
- These are the pancakes where people came running in the office.
- Someone shook my hand after saying, “thank you for bringing these into our life.”
