Let's talk about Okonomiyaki!
(Okonomiyaki is Japanese pan-cake)
I've only ever had Tokyo-style okonomiyaki, but I'm a big fan. Although I'm not quite sold on the idea of smothering it in mayonnaise, so maybe I've got some way to go yet.
I'm told that Osaka-style is stickier and gooier than the Tokyo equivalent, and it's traditionally served with ketchup, which sounds even worse than mayonnaise.
okonomiyaki means "I love you!"
>>16
NO.
Say "OKONOMIYAKI!" to your wife.
She will cook it for you and say "You so rude!".
;_; You misunderstood the joke.
'Okonomiyaki Means I Love You' was the title of a story in the Ranma 1/2 manga.
Okonomiyaki is so hard to find!! but i love it so much...where do you guys find it?
Okonomiyaki is excellent!! I tried some the other day at a festival and nearly died from the deliciousness.
>>19
Uhh... a quick google search gives you hundreds of recipes, homes.
Aaannddd... takoyaki FTW. Yakisoba gets old after a while :<
I've only tried those okinomiyaki they sell at food courts in shopping malls...good, but I think I expected something a bit more....tasty? Is the authentic Japanese okinomiyaki different than those?
And Takoyaki = Love.
ROYAL WARRANT OF JAPAN
http://goyoutasi.gozaru.jp/goyoutasi/index.html
>>17
Spill it on her face and she'll say, "You so rude, but me so honi"
I found a local place that makes okonomiyaki, so I tried one. It basically tasted like a pancake plus the sauce and filling/topping. Is it supposed to have a lot of cabbage? It tasted like there was only a little in the batter.
Okay, I know they're not authentic or Japanese or whatever. I know avocados probably don't grow across the Pacific. I don't know what these things are, really, other than ... good.
That's right, I said good. I confess. I love my California rolls. I don't care what "culture" they come from, they taste great and they're hard to fuck up unless they're a day old in the machine-made sushi section at the local American white-people supermarket. And they have avocado in them.
California Rolls are like sweet and sour pork and orange chicken: people eat them not because they're ethnic and culture-rich or whatever--they eat them because they taste good.
Who's with me?!
Is caviar the same as the stuff in sushi?
I like my California Rolls a bit different... instead of avocado, I like it with mango and the outside rolled in flying fish roe (not caviar... though honestly I've never seen caviar on sushi)
>>26
They're all fish eggs, or roe, but the word caviar is generally reserved for the delicacy types like sturgeon. The roe on sushi is usually salmon(big red eggs) or flying fish(small crunchy orange eggs).
>>25
Hi Albright.
ya know.. what I like Spider rolls like the fried lil crab sushi? ZOMG they are good
i like shrimp tempura rolls
indeed, soft shell crab is teh awesoem
for some reason the place i used to go to called them "ninja rolls"
>>32
Soft shell crab is even better on its own. <3<3<3 Grilled eel is also good as rolls or nigiri. :O~~~
ya know I WISH THEY JUST GIVE YOU THE SOFT SHELL CRAB thing without the rice and stuff
zomg they are amazing
I'm not much of a roll guy but "Dragon Roll" which is served as severeal near-by sushi places is godlike. Eel + avacado on top of a shrimp cucumber and some other stuff (unknown?) roll. Covered in eel sauce (I forget the name). Most delicious thing ever made.
So the new gimmick among junk foods is to market them as healthier(see all the transfat free chips), and 7up jumps on the bandwagon with this new recipe.
>"All of these ingredients are commonly found in a number of natural products, including soups, baked goods and beverages."
Apparently some people don't think that high fructose corn syrup is all that natural. I would be inclined to agree and I'm not too sure on the potassium citrate either. Don't some parts of the world get sugar in their cola instead of corn syrup?
http://www.lawyersandsettlements.com/case/7up_natural_false_advertising
>>1
Sugar and high fructose corn syrup are nutritionally just about identical.
>>5
I've heard that rising diabetes throughout the last few years is caused in part by high fructose consumption. Sugar tastes better too.
>>6
yes, that is a major contributor to type2 diabetes.
I've seen documentaries showing the effects of artificial food additives on our bodies. the effects are subtle and continual consumption results in lower overall health (but this also includes other factors). maybe this drink is something for the people that want soda drinks but are wary of artificial additives.
High-fructose corn syrup (HFCS) is produced by processing corn starch to yield glucose, and then processing the glucose to produce a syrup with a higher percentage of fructose.
First, cornstarch is treated with alpha-amylase to produce shorter chains of sugars called polysaccharides.
Next, an enzyme called glucoamylase breaks the sugar chains down even further to yield the simple sugar glucose.
The third enzyme, glucose-isomerase, converts glucose to a mixture of about 42% fructose and 50–52% glucose with some other sugars mixed in. While alpha-amylase and glucoamylase are added directly to the slurry, glucose-isomerase is packed into columns and the sugar mixture is then passed over it. This 42–43% fructose glucose mixture is then subjected to a liquid chromatography step where the fructose is enriched to approximately 90%. The 90% fructose is then back-blended with 42% fructose to achieve a 55% fructose final product. Numerous ion-exchange and evaporation steps are also part of the overall process.
>>10
informative. from wikip?
( ﾟ ヮﾟ) I like glucose myself!
They're retards, they could just use cane juice and charge more.
Carbonated water has been linked to health problems
High-fructose corn syrup numbs the brain, which stops you from feeling satisfied.
>>2
The US did too until a few years ago
( ´ω`) I prefer sucrose.
I'm going to NY, NY next week and was wondering what are some good resturants to dine at would be i'm up for about anything.
Manhattan is too expensive. Bring your own food.
I used to have an excellent recommendation - the Manhattan Chili Company on 43rd and Broadway, but they appeared to be out of business the last time I was in the city (still not sure how that happened, as the place was always packed with people, especially the pre-theatre crowd).
Some good places to go that aren't too overpriced...
Restaurant Row is a block on 51st? 52nd? between 8th and 9th Avenues. Pretty much every place on the street is good, and you can get a three course dinner for around $25/person if you go with the nightly fixed rate. As it's also in the theatre district, you can be certain of getting fast service - just make sure to get a reservation whenever possible or come early, as these places frequently get mentioned in <i>Playbill</i> as choice spots and draw crowds. Likewise, Amy's Breads (somewhere on 9th between 52nd and 42nd, google for the address) is a great place for a quick lunch or dessert as long as you're there during their limited hours. Seating is four tables, though, so don't dawdle if you don't have to.
Euro Diner (43rd between 7th and 8th IIRC) is good, but nothing special. I had breakfast there once.
Go to Chinatown if you like Chinese food... there is a place that sells 5 dumplings for 1 dollar... it keeps me afloat when I have no money and I go there D:
Watch out, some of those dumplings are reknown to spark off food poisoning.
In Lower Manhattan on 9th St. east of St. Mark's (4th Ave) there's a whole row of Japanese noodle houses.
In Gramercy Park (2nd & 3rd Ave in the 20's) the streets are flooded with restaurants.
I love spicy brown mustard! I dislike mayonnaise, though.
What about you?
TABASCO! HOT! HOT! HOT!
Huy Fong's Tuong Ot Sriracha. Accept no imitations.
Anything hot. Wasabi, tabasco, spicy mustard
Tabasco ketchup and mayonnaise for me
Anything else... Bleh, unless I've not tried it
I like Louisiana brand hot sauce.
Hot, but not too hot. And the pungent vinegary taste is awesome!
The only true way to show total love and devotion to a condiment is to drink the whole bottle or jar. I've wanted to show my love of Tabasco by doing this, but I 'chickened' out. I hope to someday attempt it successfully, but for now I am unworthy of it's spicyness...
>>4 wins thread
Katsup(or catsup), Mustard, Mayo, Relish, Onions. Btw, these are the condiments I like on a hot dog.
I'm allergic to soy milk. It makes my throat swell up and it irritates my bowels. Funnily enough my body doesn't react that way to genetically-modifucked-with soy
It tastes like liquid grass because it doesn't contain lactose or animal fat. To me it's not that bad, I'd drink it if I weren't allergic.
I'm allergic to soy milk. It makes my throat swell up and it irritates my bowels. Funnily enough my body doesn't react that way to genetically-modifucked-with soy
It tastes like liquid grass because it doesn't contain lactose or animal fat. To me it's not that bad, I'd drink it if I weren't allergic.
does anyone know anything about the stuff they use to preserve the noodles? I remember, a lot of instant noodles used to have instructions where you boil the noodles, then get rid of the water and put it into new boiling water (i guess because the previous water had all the preservatives) but nowadays all the instructions skip that stip.
I don't think they have preservatives. It looks like they just removed the water. As for their drying process, I they are blow-dried using high heat.
if you boil your noodles and after you are done pour away the water and rinse your noodles with cold water it makes the texture better just add soup base and boiling water to it after you rinse it
gets rid of a lot of that floating saturated fat stuff and it taste better
ahh so it's just fat ok haha thanks
ummm, that is starch floating in there, not fat....
...just wondering...but does ramen in soup taste better than ramen without? I know it's supposed to have soup but when I was a kid, I think I at it with the soup and the noodles tasted plain/didn't have flavor. So now I just cook the noodle, drain, at seasoning and then eat. It has more flavor...but it's kinda dry.
i love mexican food. but unfortunately i live in japan now.
does anyone know a good mexican restaurant in japan?
and if there are some, which is the best?
La Casita, perhaps?
What's the best halal meat/seafood/vegeterian restaurant in Japan? I'm muslim, and I want to visit.
waiting for thread to segue into discussion of mexican food.
Does anyone else think that mexican is the best type of food when it comes to reheating from frozen?
There is a good place in Shinjuku called El Torito, on the South side toward the Takashimaya Times Square. There's also a place called El Borracho in Shinjuku, where I had the spiciest thing I ever ate: Tacos del Puerco. The menu says if you order it they won't bring you any extra water.
Why would anyone go to Japan and want/expect Mexican food?
tl;dr
It looks funny, but it really is way to long to read.
OK, here's some choice excerpts
> Our comely hostess enlightens us with a warm and knowing countenance: "Tenderloin of Bichon Frise, medium rare." I have to say, the flesh of this best friend of man is extraordinarily soft and savory, and though I loathe using the cliché, it literally melts in my mouth.
> For the past three years, Yamamoto has maintained his moveable feast right under the noses of law enforcement authorities, placating the jaded palates of the wealthy, famous and powerful with such bewilderingly bizarre preparations as monkey brain stew, roasted flank of gazelle, and dry sausage crafted from the pink, lardaceous hindquarters of the great African hippopotamus.
> African-born Houston Rockets center Dikembe Mutombo once stated that Yamamoto's chimpanzee stew "is better than me mum makes back in the Congo."
> After another intermezzo, this one a ramekin of Key lime custard, made with sea-turtle eggs, and garnished with lime zest, we're brought what at first resembles a petite Cornish game hen or a quail. It is in fact a ferruginous pygmy owl...what we're noshing is one of those endangered cactus dwellers, so beloved of Arizona environmentalists that the creature's mere presence has halted the construction of schools and roads.
Safeway Vital 100 is a great cereal. Not only does it have 100% of many vitamins and minerals, it's tasty too. But my local Safeway doesn't seem to have it lately. Anyone know if they discontinued it or something like that?
I was also surprised to find nothing at all about this product on the internet. (Safeway's website might mention it, but their site is just a blank page if you don't have JavaScript.)
Lol. Dude, I work in Safeway. Vital 100 is made of old shit and we spit and put dirt in that stuff whenever we get the chance!
Spit makes it tasty.
Thanks for the very serious and helpful response.
From the name, it might be similar to 'Total'.
>>4
Yes, but Total has milk ingredients, and I'm vegan. Anyway, the local Safeway has it again, so I guess it's back.
In this thread we talk about how much we love sesame seeds, on bagles, in bread, as halvah, or whole in candy. If you want to talk about other seeds too, I guess thats ok.
I never quite understood the point of sesameseeds. They barely have any taste, and what little taste they do have is bitter. They get stuck in your teeth and the only thing they seem to do is ruin the bread's texture.
Am I unaware of something that make sesame seeds so great?
Sesame seeds have a flavor, it is just very mild. They can be used on all sorts of things...except not so good on muffins, poppy seeds are better for that. Sesame oil is nice too, for cooking in stir fry.
>the only thing they seem to do is ruin the bread's texture.
I think they give bread a wonderful texture. Your taste apparently just happens to be incompatible with them. : (
A Swedish company (Risenta) sells some yummy sesame snacks that are essentially crackers made from whole sesame seeds and syrup (and nothing else). They're probably not available outside the Nordic countries, but I'd imagine similar products exist everywhere.