Dotch Cooking Show

15 Sep 2010, 02:27 #2281

YOU won again last night.

Spoiler — click to reveal

Always follow the crab guts!!

15 Sep 2010, 04:53 #2282

gaijinmark wrote:YOU won again last night.

I won again?

5 Oct 2010, 12:09 #2283

Looks like they finally pulled the plug on the show for now... After recycling the same episodes several times over. :sweat:

13 Oct 2010, 13:07 #2284

Watching an old episode on disc...okonomiyaki versus curry monjayaki. This is torture!

15 Feb 2011, 06:16 #2285

I thought all you Dotch Cooking show fans would love the no-nonsense translation on this food label that I photographed at Mitsuwa.

[image]

15 Feb 2011, 06:20 #2286

^ LOL.

You need to forward that to the Krimster. :rofl:

15 Feb 2011, 06:28 #2287

bmwracer wrote:^ LOL.

You need to forward that to the Krimster. :rofl:

Alright. Will do. :hehe:

15 Feb 2011, 07:33 #2288

Tu_triky wrote:Alright. Will do. :hehe:

He'll get a kick out of it. :victory:

15 Feb 2011, 08:19 #2289

bmwracer wrote:
He'll get a kick out of it. :victory:

I'm sure. I sent it to him and credited you for the thought.

15 Feb 2011, 08:26 #2290

Tu_triky wrote:I'm sure. I sent it to him and credited you for the thought.

Wonder if he'll mention it on Facebook....?

15 Feb 2011, 08:28 #2291

bmwracer wrote:
Wonder if he'll mention it on Facebook....?

You'll have to let me know, I'm sans social media.

15 Feb 2011, 08:30 #2292

Tu_triky wrote:You'll have to let me know, I'm sans social media.

You got it. :victory:

15 Feb 2011, 08:38 #2293

bmwracer wrote:
You got it. :victory:

He wrote back and mentioned he'll be investigating if his local Mitsuwa carries said guts. :hehe:

15 Feb 2011, 12:33 #2294

Tu_triky wrote:He wrote back and mentioned he'll be investigating if his local Mitsuwa carries said guts. :hehe:

That should be an interesting inquiry. :)

1 Mar 2011, 04:30 #2295

Looks like Dotch will be coming back on March 11th in the 9pm time slot. More guts to follow. :drooling:

1 Mar 2011, 04:55 #2296

gaijinmark wrote:Looks like Dotch will be coming back on March 11th in the 9pm time slot. More guts to follow. :drooling:

Looks to be another recycling of shows past, though. :(

1 Mar 2011, 09:14 #2297

Tu_triky wrote:I thought all you Dotch Cooking show fans would love the no-nonsense translation on this food label that I photographed at Mitsuwa.

[image]

Went to the Costa Mesa Mitsuwa and they did have these "guts". :shakehead: I guess you have to hit it at the right time. Pretty expensive "guts". Does anybody eat the "guts" in crabs or lobsters? It's an acquired taste. :thumbsup:

1 Mar 2011, 09:17 #2298

Sengo wrote:Went to the Costa Mesa Mitsuwa and they did have these "guts". :shakehead: I guess you have to hit it at the right time. Pretty expensive "guts". Does anybody eat the "guts" in crabs or lobsters? It's an acquired taste. :thumbsup:

I don't think they're eaten as is... More like a flavoring for stocks or sauces, ne?

1 Mar 2011, 10:39 #2299

bmwracer wrote:
I don't think they're eaten as is... More like a flavoring for stocks or sauces, ne?

Yeah the kani miso is usually used as a flavoring agent as far as I know. It's not like eating uni or stuff like that...could be wrong though.

1 Mar 2011, 14:31 #2300

Tu_triky wrote:Yeah the kani miso is usually used as a flavoring agent as far as I know. It's not like eating uni or stuff like that...could be wrong though.

You never can tell with some epicures. :sweat:

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