Food, Food, and More Food Thread

Wynter wrote:Omurice I made last week:

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Dayem, homegrown huh? Cool beans on the valiant effort :) I'd eat it! :victory:

^ yuck, picture quality not so great. I took the pics with my phone. :sweat:

Wynter wrote:So I'm starting to cook Japanese dishes once a week and I'm tired after only two weeks.

I usually have Japanese food at least twice a week. But I don't get tired. :mrgreen:

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Wynter wrote:^ yuck, picture quality not so great. I took the pics with my phone. :sweat:

I understand about the cell phone camera. I feel the same way about mine, and I have a pretty new phone. They just don't compare to a standalone camera.

Congrats on your efforts. Omurice isn't the easiest thing to cook, or even attempt.

gaijinmark wrote:

I usually have Japanese food at least twice a week. But I don't get tired. :mrgreen:

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:rofl: Hilarious. I see those Ajinomoto meals in the frozen foods section of Mitsuwa. Bacon added. What ain't to like?

Tu_triky wrote:

Dayem, homegrown huh? Cool beans on the valiant effort :) I'd eat it! :victory:

I need A LOT of practice. :beaten:

gaijinmark wrote:

I usually have Japanese food at least twice a week. But I don't get tired. :mrgreen:

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LOL! >>smothers<<

Tu_triky wrote:

I understand about the cell phone camera. I feel the same way about mine, and I have a pretty new phone. They just don't compare to a standalone camera.

Yup. I'd have gotten an actual camera but it was too much effort to run upstairs and grab it. :beaten:

Congrats on your efforts. Omurice isn't the easiest thing to cook, or even attempt.

Thanks! I was trying to recall the taste of it from when I was in Japan. I'm not sure I got anywhere near close, but it tasted alright on its own. My bro liked it, so I guess it passed the test. :sweat:

Wynter wrote:

Thanks! I was trying to recall the taste of it from when I was in Japan. I'm not sure I got anywhere near close, but it tasted alright on its own. My bro liked it, so I guess it passed the test. :sweat:

Right on. Well I know there are different seasonings to the "rice filling" part of the dish. Some tomato-based flavors, other meat-based flavors....Moreover, getting the egg the way the Japanese prepare it...like a hanjyuku tamago (semi-cooked egg)...where the omelette is really soft and fluffy is dayem hard. That's why I don't have the courage to try it out. :P

When I went to Osaka last fall I went to this place called "Hokkyokusei" which is supposedly the place that invented omurice.

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A long while back I also went to this one Japanese restaurant at a local food court attached to a Japanese market. That was the best omurice I've ever had in L.A.

It was an omurice dish prepared with a mushroom cream sauce. Here it is...
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Went to Canter's Deli for a late lunch. Hot corned beef w/ Swiss cheese on rye.

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Just in time for Yom Kippur on Friday. :victory:

gaijinmark wrote:Just in time for Yom Kippur on Friday. :victory:

You are a worldly man, my friend.

Wynter wrote:Omurice I made last week

Sugoi...!

And with a garnish as well... Very nice. :applaud:

Can I get that "To Go?" :fingerscrossed:

Checked out this new ramen joint that opened up back in July. It's called Ramen Mottainai. It's in the Marukai Pacific Market Plaza in Gardena...you know the one with the Book Off (for all you L.A. heads).

Pretty darn good. I had their Sapporo style Miso ramen with corn stir-fried in butter.
Apparently this Miso ramen has a combination of 4 different types of miso. The miso is actually fired in a wok which gives it a slightly charred flavor which was delicious. Surprisingly the ramen didn't taste really salty either. This was the best miso ramen I've had in SoCal, by far.

I also threw down with their handmade gyoza with oroshi ponzu. They only make 20 orders of gyoza a day because they're handmade. Nice thin crunch...the gyoza skin wasn't overly thick or doughy.


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^ Wow.

Handmade gyoza. :drooling:

bmwracer wrote:^ Wow.

Handmade gyoza. :drooling:

Pretty good stuff. Much better gyoza than most ramen restaurants.

Tu_triky wrote:Pretty good stuff. Much better gyoza than most ramen restaurants.

Do all/most ramen places typically offer gyoza?

bmwracer wrote:
Do all/most ramen places typically offer gyoza?

In my limited experience, thus far, both in Japan and L.A. I would say "yes." It seems to be a traditional accompaniment. So far in L.A. I would have to say the best gyoza at ramen restaurants are the ones offered at Daikokuya and Ramen Mottainai.

The gyoza I had at Takaraya Ramen in Pontocho, Kyoto were pretty dayem good too :)

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^ Itai... This is feelin' like a gyoza night. :drooling:

bmwracer wrote:^ Itai... This is feelin' like a gyoza night. :drooling:

No subliminal suggestions intended :P

Tu_triky wrote:No subliminal suggestions intended :P

Hardly subliminal... More like a slap in the face. :smack:

:rofl:

bmwracer wrote:
Hardly subliminal... More like a slap in the face. :smack:

:rofl:

No harm intended. :bow: