@Daniel - Western and Eastern Japan are very different places. There are many regional differences in food preparation. Nothing wrong with Kewpie or Okonomiyaki sauce, I've just never seen it served that way in the Kanto region. I'll try okonomiyaki fried rice soon.
@Daniel - Western and Eastern Japan are very different places. There are many regional differences in food preparation. Nothing wrong with Kewpie or Okonomiyaki sauce, I've just never seen it served that way in the Kanto region.
In the Kanto region, I've never seen anything other than Ketchup, and never Kewpie. They are always shaped like a football and not round.
It's a great comfort food.
@39km39 - In Japan, there are literally thousands of small restaurants that deliver their menu items on the back of Cub 50's. Oyakodon, katsudon, kaki furi, ten don and soba were my favorite delivery items from the little place down the road when I lived in Japan.
@Loco4Taco - The oysters from the North and West Bays, in Bay County, FL put the ones in Apalachicola to shame. There aren't many beds of them, and I know of only one oyster bar in the Panhandle that consistently has them. It's a place that's been in business for around 60 years. The tourists and a surprising number of locals don't know about and I'm not telling.
@monopod - I've eaten some pretty pathetic oysters from the Gulf of Mexico. But certain areas have the right conditions and the oysters from those waters are the equal, if not the better, of any oyster I've ever had. There's a lot of miles of gulf, making blanket statements about the gulf oyster is fraught with inaccuracy.
Two things that don't belong in Mac & Cheese: Pasteurized process cheese food, and flour.
@bananacakes - I looked at the menu for Tasy Tacos. They use white flour to make their puffy tacos. You can't compare the two at all.
I find Double Gloucester to have an outstanding melting property as well as an actual cheddar-ish taste. I don't care for the flavor of American Cheese.
@ryuthrowsstuff - "it fits in loosely with the Marinitis as a class of beverage." Rosie O'Donell loosely fits with the female class of women. I wouldn't care for either.
This is not a Martini.
You can put a kitten in a microwave but that doesn't make it a biscuit.
I owned a Weber gas grill which lived outdoors on my patio in Florida (three miles from the ocean) for 15 years.
I bought into the swan song about Broil King and though saving a couple of hundred dollars on the price of Weber by purchasing a Broil King Baron was a good idea.
It had surface rust out of the box and horrible fit and finish. I doubt it will last 5 years. If you want quality, buy a Weber.
@Zoc - Almost no home cooks in Japan use tamari - it's something only foreigners seem to have heard of. Sake: you shouldn't really use drinking sake for cooking, because the bottle will go off before you can use it up. Cooking sake is more than good enough and stable after opening.
Funny, Tsuji Shizua says in "Japanese Cooking A Simple Art that "tamari is generally used as a dipping sauce or a base for basting sauce such at yakitori sauce.
Cooking sake is crap and is loaded with sodium. Why one earth would you suggest anyone buy that garbage, especially since small bottles of good quality sake are easy enough to find. You'd be better off with an Ozeki One Cup than a cooking sake.
Head back to Mos Burger and try again...
Burnt ends are for brisket, not fried eggs.
Bye Nicolass - don't let the door hit you on you inflated ego.
I'm fortunate to live in a part of Florida where I have a Key Lime tree in my yard. They are wonderfully different in flavor and make a difference in Key Lime pie. I never thought of them as bitter, but they are much tarter than Persians. The juice from bottles is drek.
Just say no to plastic cutting boards.
@Chris Williams - Isn't there some other web site you can go to for your amusement?
I'm new to sous vide but so far have turned out the most amazing steaks, chops, and chicken breasts. On thing thing lacking is the ability to make highly seasoned pieces of meat.
For example, I had a 3 lb boneless pork butt that I wanted to make some shredded pork to go with yellow rice and black beans. I seasoned the heck out of that meat and sous vided (what the heck is the right tense here) it to absolute juicy and tender perfection. But it lacked much flavor. I ended up slicing it and using it with ramen.
So what is the secret to getting seasoning into the meat?
I purchased an Anova last week and my first project was a 2 inch thick rib steak from the large end (I too like the flavor of the cap). I seasoned it with plenty of good sea salt and let it stand for 24 hours. The next day, I seasoned with black pepper and some garlic paste. Vacuum packed and placed into the bath for 4 hours at 132.5 °F.
The sear was done on the grill with oak wood.
My wife was skeptical at first, but one bite convinced us both that it was absolute best steak I've ever make at home. The sous vide will be a regular part of my repertoire from now on.
SonVoltMMA - I thinks it's buccatini.
We have a very large Asian community in Orlando and there is an "Chinese" restaurant supply store that sells to anyone. I've saved big bucks over the years buy things like stainless steel steamer baskets, etc.
Now, if I can only figure out how to get one of their used Mongolian grills and wok ranges into my house....
The blade end isn't in the loin. It's in the butt end of the shoulder. Slices of pork butt is what you want.
@cosmicook - Fresh cracklin's on top. Why didn't I think of that?