Food @4-ch Archives

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Okonomiyaki! -Japanese Pan-Cake- (24)

1 Name: Apprentice Chef 2006-02-21 01:37 ID:jGii9dC8

Let's talk about Okonomiyaki!
(Okonomiyaki is Japanese pan-cake)

15 Name: Apprentice Chef 2006-02-22 21:36 ID:ktdKVJs9

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.

16 Name: Apprentice Chef 2006-02-23 09:00 ID:cOspJq7L

okonomiyaki means "I love you!"

17 Name: Anonymous Chef : 2006-03-22 18:57 ID:5zEnjUVS

Say "OKONOMIYAKI!" to your wife.
She will cook it for you and say "You so rude!".

18 Name: Anonymous Chef : 2006-03-23 09:28 ID:JrXMBVBs

;_; You misunderstood the joke.

'Okonomiyaki Means I Love You' was the title of a story in the Ranma 1/2 manga.

19 Name: reiin : 2006-03-27 16:24 ID:SJonLatK

Okonomiyaki is so hard to find!! but i love it so much...where do you guys find it?

20 Name: Anonymous Chef : 2006-04-02 05:25 ID:7PZRAoWA

Okonomiyaki is excellent!! I tried some the other day at a festival and nearly died from the deliciousness.

Uhh... a quick google search gives you hundreds of recipes, homes.

Aaannddd... takoyaki FTW. Yakisoba gets old after a while :<

21 Name: Anonymous Chef : 2006-04-27 09:07 ID:8tZfcqOy

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.

22 Name: Anonymous Chef : 2006-05-17 10:36 ID:wKy1G3gd

23 Name: Anonymous Chef : 2006-05-29 17:27 ID:rNH8Dzux

Spill it on her face and she'll say, "You so rude, but me so honi"

24 Name: Anonymous Chef : 2006-06-14 06:33 ID:u6v+UFY3

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.

This thread has been closed, and is part of the archives.

California Roll: the rant (35)

1 Name: Apprentice Chef 2005-12-25 11:17 ID:114dlBjK

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?!

26 Name: Anonymous Chef : 2006-06-01 01:47 ID:WTejESxR

Is caviar the same as the stuff in sushi?

27 Name: RedMuppet : 2006-06-05 20:11 ID:RaV15RTZ

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)

28 Name: Anonymous Chef : 2006-06-05 23:28 ID:RLQDGBEx

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).

29 Name: Anonymous Chef : 2006-06-06 15:58 ID:Heaven

Hi Albright.

30 Name: Anonymous Chef : 2006-06-06 22:17 ID:IDLzXq6O

ya know.. what I like Spider rolls like the fried lil crab sushi? ZOMG they are good

31 Name: Anonymous Chef : 2006-06-07 08:34 ID:dyNrzxDj

i like shrimp tempura rolls

32 Name: Anonymous Chef : 2006-06-07 09:54 ID:Heaven


indeed, soft shell crab is teh awesoem

for some reason the place i used to go to called them "ninja rolls"

33 Name: Anonymous Chef : 2006-06-08 22:57 ID:RLQDGBEx

Soft shell crab is even better on its own. <3<3<3 Grilled eel is also good as rolls or nigiri. :O~~~

34 Name: Anonymous Chef : 2006-06-09 05:53 ID:WXnpB6iB

ya know I WISH THEY JUST GIVE YOU THE SOFT SHELL CRAB thing without the rice and stuff

zomg they are amazing

35 Name: Anonymous Chef : 2006-06-09 15:55 ID:HA0uxmd/

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.

This thread has been closed, and is part of the archives.

7up "all natural" (14)

1 Name: Anonymous Chef : 2006-05-16 04:37 ID:0Tojbdjb

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.

  • filtered carbonated water
  • high fructose corn syrup
  • natural citric acid
  • natural flavors
  • natural potassium citrate
>"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?

5 Name: Anonymous Chef : 2006-05-22 17:44 ID:Heaven

Sugar and high fructose corn syrup are nutritionally just about identical.

6 Name: Anonymous Chef : 2006-05-24 04:04 ID:tH8z/zFc

I've heard that rising diabetes throughout the last few years is caused in part by high fructose consumption. Sugar tastes better too.

7 Name: Anonymous Chef : 2006-05-24 04:58 ID:rtzbyNPQ

yes, that is a major contributor to type2 diabetes.

8 Name: Anonymous Chef : 2006-05-24 05:03 ID:Heaven

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.

9 Name: Anonymous Chef : 2006-05-24 06:39 ID:Heaven

Please read >>4 again.

10 Name: NATURAL : 2006-05-24 07:29 ID:5Nr9UXLg

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.

11 Name: Anonymous Chef : 2006-05-24 09:14 ID:Heaven

informative. from wikip?

12 Name: Anonymous Chef : 2006-05-24 22:59 ID:Heaven

( ゚ ヮ゚) I like glucose myself!

13 Name: Anonymous Chef : 2006-05-29 16:43 ID:Y5rigSUX

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.

The US did too until a few years ago

14 Name: Anonymous Chef : 2006-06-01 04:47 ID:0Tojbdjb

( ´ω`) I prefer sucrose.

This thread has been closed, and is part of the archives.

Good food in New York (6)

1 Name: Kali : 2006-03-15 06:27 ID:d6vhIm/9

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.

2 Name: Anonymous Chef : 2006-03-15 12:28 ID:Heaven

Manhattan is too expensive. Bring your own food.

3 Name: Anonymous Chef : 2006-03-16 03:55 ID:ij6sPN2z

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.

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4 Name: Bunny-san : 2006-05-16 21:53 ID:+JK4to8k

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:

5 Name: Anonymous Chef : 2006-05-17 12:31 ID:lEELuDeJ

Watch out, some of those dumplings are reknown to spark off food poisoning.

6 Name: Anonymous Chef : 2006-05-29 17:20 ID:mfQxNjIf

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.

This thread has been closed, and is part of the archives.

The Condiment Thread (12)

1 Name: Anonymous Chef : 2006-03-29 14:22 ID:Heaven

I love spicy brown mustard! I dislike mayonnaise, though.

What about you?

3 Name: Anonymous Chef : 2006-03-29 18:09 ID:EioBFARs


4 Name: Anonymous Chef : 2006-03-29 18:35 ID:Heaven

Huy Fong's Tuong Ot Sriracha. Accept no imitations.

5 Name: Anonymous Chef : 2006-03-30 00:58 ID:8fC21IHR

Anything hot. Wasabi, tabasco, spicy mustard

6 Name: Anonymous Chef : 2006-03-30 09:52 ID:BYV4NWQw

Tabasco ketchup and mayonnaise for me

Anything else... Bleh, unless I've not tried it

7 Name: Anonymous Chef : 2006-03-30 18:22 ID:qxVa5JQm

I like Louisiana brand hot sauce.

Hot, but not too hot. And the pungent vinegary taste is awesome!

8 Name: Anonymous Chef : 2006-03-30 20:54 ID:CKA969mw

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...

9 Name: Anonymous Chef : 2006-04-05 02:55 ID:Heaven

>>4 wins thread

10 Name: Briant : 2006-05-21 05:38 ID:f2ZuVI1i

Katsup(or catsup), Mustard, Mayo, Relish, Onions. Btw, these are the condiments I like on a hot dog.

11 Name: Anonymous Chef : 2006-05-29 16:58 ID:zGN0KGDb

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.

12 Name: Anonymous Chef : 2006-05-29 16:58 ID:zGN0KGDb

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.

This thread has been closed, and is part of the archives.

instant ramen preseratives (6)

1 Name: Anonymous Chef : 2006-04-09 04:38 ID:ed3dvAZ3

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.

2 Name: Anonymous Chef : 2006-04-11 04:53 ID:z+geAcKA

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.

3 Name: Anonymous Chef : 2006-04-12 00:03 ID:6/th4jkQ

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

4 Name: Anonymous Chef : 2006-04-12 04:16 ID:ed3dvAZ3

ahh so it's just fat ok haha thanks

5 Name: Anonymous Chef : 2006-04-16 21:10 ID:Heaven


ummm, that is starch floating in there, not fat....

6 Name: Briant : 2006-05-21 05:41 ID:ZQcZu2/u

...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.

This thread has been closed, and is part of the archives.

best mexican restaurant in japan? (9)

1 Name: Anonymous Chef : 2006-03-19 20:30 ID:D9VUTo/d

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?

2 Name: Anonymous Chef : 2006-03-20 03:13 ID:crWvUNSa

La Casita, perhaps?

3 Name: Anonymous Chef : 2006-03-22 11:22 ID:Il5+20YW

What's the best halal meat/seafood/vegeterian restaurant in Japan? I'm muslim, and I want to visit.

4 Name: Anonymous Chef : 2006-03-22 20:20 ID:Heaven

>>1 >>2 >>3


5 Name: Anonymous Chef : 2006-04-03 04:56 ID:lNuC3uDF

I have no fucking clue

6 Name: Anonymous Chef : 2006-04-13 00:55 ID:OPIIQ1TR

waiting for thread to segue into discussion of mexican food.

7 Name: Anonymous Chef : 2006-04-19 19:47 ID:+6f8gyWu

Does anyone else think that mexican is the best type of food when it comes to reheating from frozen?

8 Name: Anonymous Chef : 2006-05-19 05:57 ID:om3+YNmq

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.

9 Name: Anonymous Chef : 2006-05-21 05:34 ID:UaMMcsJM

Why would anyone go to Japan and want/expect Mexican food?

This thread has been closed, and is part of the archives.

Xtreme Cuisine (4)

1 Name: Anonymous Chef : 2006-05-14 08:39 ID:SbCggjbv

2 Name: Anonymous Chef : 2006-05-15 19:41 ID:C+hJx3GO


3 Name: Anonymous Chef : 2006-05-15 20:55 ID:Heaven

It looks funny, but it really is way to long to read.

4 Name: Anonymous Chef : 2006-05-16 03:17 ID:SbCggjbv

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.
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This thread has been closed, and is part of the archives.

Safeway Vital 100 (5)

1 Name: Anonymous Chef : 2006-05-05 21:43 ID:Heaven

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.)

2 Name: Anonymous Chef : 2006-05-07 19:57 ID:Jpw+jbo7

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.

3 Name: Anonymous Chef : 2006-05-08 15:25 ID:Heaven

Thanks for the very serious and helpful response.

4 Name: Anonymous Chef : 2006-05-12 00:31 ID:dr6fhDkd

From the name, it might be similar to 'Total'.

5 Name: Anonymous Chef : 2006-05-15 13:48 ID:Heaven

Yes, but Total has milk ingredients, and I'm vegan. Anyway, the local Safeway has it again, so I guess it's back.

This thread has been closed, and is part of the archives.

Sesame Seeds (4)

1 Name: Anonymous Chef : 2006-05-07 10:38 ID:Heaven

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.

2 Name: Anonymous Chef : 2006-05-07 16:53 ID:fSAgP2IM

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?

3 Name: Anonymous Chef : 2006-05-07 20:29 ID:PQ9cRI4o

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.

4 Name: Alexander!DxY0NCwFJg : 2006-05-07 23:43 ID:wvA7mQRO

>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.

This thread has been closed, and is part of the archives.