Food, Food, and More Food Thread

Tu_triky wrote::hehe:

Beats Tabacco Row.

Yeah so on Sawtelle there is Asahi Ramen, Tsujita LA, Ramen Jinya, and now this new joint. That's just off the top of my head...

Sawtelle's version of the Ramen Museum. :victory:

bmwracer wrote:
Sawtelle's version of the Ramen Museum. :victory:

Yes. They even have a copy of the famous portrait, Ramona Miso.

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I can't believe it. They only realise now that you can put canned food into the rice cooker to cook with the rice; and you can put two cans to make one dish. Gosh, I should have written a recipe book for them before this thing happened. Why do you need hot water for instant noodles when you haven't got any?

Survivors' disaster recipes turned into booklet
The Yomiuri Shimbun

Recipes and cooking methods that survivors devised in the aftermath of the Great East Japan Earthquake despite having no water or gas have been recorded as a booklet for use in possible future disasters.

One survivor cooked soup using canned mackerel and vegetables she happened to have at home. To encourage other survivors, she named the soup "saba jiru" after saba (mackerel) and the word survival.

Another survivor made a mixed paste out of miso and sugar. The paste, named "otasuke miso" (helper miso), was served with onigiri rice balls, and was popular among evacuees at a temporary shelter.

These are only a few of the stories reported to the public interest foundation Sendai Hito-Machi Koryu Zaidan in Sendai after the disaster.

The foundation compiled the recipes and cooking methods into a booklet titled Watashi wa Koshite Shinoida: Shoku no Chiebukuro (This was how I managed to survive: Pointers for cooking).

The booklet, which also includes background information, contains about 30 recipes that were devised under a variety of difficult conditions.

It also carries responses to a questionnaire covering about 280 survivors on what items they used and what they were thankful for having--among them, water, rice, dry noodles, packaged food, portable gas cookers and plastic tanks for drinking water.

Kyoko Otsuki, a member of the foundation's women's group that planned the publication, said, "I hope we can share experiences of the disaster and prepare for future disasters by preserving citizens' accounts."

The nonprofit organization 20th Century Archive Sendai in Sendai has been collecting photos taken by citizens after last year's earthquake and tsunami.

Many of the photos are of meals being cooked. One shows a portable gas cooker under candlelight, while another depicts vegetables stewing in an electric rice cooker after gas supplies were cut off.

Shinichi Ishikawa, an associate professor at Miyagi University and an expert in molecular nutrition, was in Sendai during the disaster. He said he was worried the food supply would be crippled.

He wrote about his experience, including how he felt relieved eating warm meals and sweets, and published a book titled "Kanarazu Kuru! Daishinsai o Ikinukutame no Shokujigaku" (It will surely come! Study of diet to survive major quakes). An English version will be published by Shufunotomo Co. this month.

A study on nutrition during the calamities is being carried out by the Tokyo-based Japan Dietetic Association and others.

The association dispatched more than 400 dietitians to temporary shelters in hard-hit Iwate and Miyagi prefectures, temporary housing units for evacuees and facilities for the elderly.

These dietitians' reports are now being analyzed by Nobuyo Kasaoka, a researcher at the National Institute of Health and Nutrition, and others.

"Though many people received cup noodles, some were unable to heat water because they didn't have sources of heat," she said. "We need to record these experiences. Otherwise, the lessons learned from the disaster won't be used in the future.

"We want to focus on problems from the viewpoint of field workers and find solutions for them."

(Mar. 21, 2012)

Since I went off the rails last Friday after watching "Jiro Dreams of Sushi" I scaled back to a plate o' green beans today.

Hot braised string beans (meatless). Prolly my favorite common Chinese vegetable dish.

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^ That's it? :sweat:

bmwracer wrote:^ That's it? :sweat:

HAHAHA. Yup. Honestly, I love those green beans. Can't have champagne and foie gras in Quebec everyday. ;)

Tu_triky wrote:L.A.'s ramen boom continues...


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Miyata Menji, The "In-N-Out of Ramen," Opens on Sawtelle Tomorrow
By Hadley Tomicki

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Miyata Menji's KK100

Ramen is suddenly big business on Sawtelle and now we know which new tsukemen spot will take over the space formerly occupied by Giant Robot's Gr/Eats in West L.A. Miyata Menji will debut up here tomorrow, with plans to skim some overflow from popular lunchtime neighbor Tsujita Artisan Noodle House. The L.A. Times reports that this new eatery comes from the food-obsessed city of Osaka via a Japanese comedian named Tetsuji Miyata, who calls his place "the In-N-Out of ramen" due to a simple menu bearing just two items: Tonkotsu pork ramen with terriyaki beef and fried tomatoes and the aforementioned "dipping ramen" with anchovy, minced pork, croutons, and an option of grated cheese. The bowls sport names of advanced Terminator models, with offerings of a T2G-D and KK100, along with some expected sides. Brose the menu and website online, which will be easier if you have a working command of Japanese or simply love vintage J-pop.

Miyata Menji, 2500 Sawtelle Blvd. West L.A. 310-312-3929.

My buddy who works in Santa Monica just texted me that he's at this ramen shop trying it out for the first time. I guess spreading the word to people I know really does pique people's interest. :)

Tu_triky wrote:My buddy who works in Santa Monica just texted me that he's at this ramen shop trying it out for the first time. I guess spreading the word to people I know really does pique people's interest. :)

Cool.

We've got a major ramen explosion going on. :victory: :applaud:

bmwracer wrote:
Cool.

We've got a major ramen explosion going on. :victory: :applaud:

Seriously, dude. I have to admit I'm pretty amazed at the extent of the phenomenon thus far.

Burger King Lamb Flatbread Burgers Debut In UK Stores For Limited Time

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Here's an appetizing meal:

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bmwracer wrote:Here's an appetizing meal:

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Delicious. More delectable looking than any yakitori from Kansai to the Kanto plain.

bmwracer wrote:
Cool.

We've got a major ramen explosion going on. :victory: :applaud:

Ramen Yamadaya opening another location.

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Ramen Yamadaya's aggressive soup expansion spills all the way out to Sherman Oaks. With ramen joints presently operating in Torrance, Culver City, Westwood, and Costa Mesa, the Japanese chainlet will next open on April 1 at 15030 Ventura Blvd (corner of Ventura and Sepulveda).

^ Sherman Oaks?? :headscratch:

bmwracer wrote:^ Sherman Oaks?? :headscratch:

Well if I had to guess they're expanding north to the Valley, which isn't really served by any ramen shops. They obviously got the West Side and South County covered.

I say they set up one of those yatai (stalls) and drag it around L.A., Flintstone style.

Tu_triky wrote:I say they set up one of those yatai (stalls) and drag it around L.A., Flintstone style.

LOL, yeah... How about a ramen truck? :mrgreen:

bmwracer wrote:
LOL, yeah... How about a ramen truck? :mrgreen:

:hehe: Not as romantic but a bit more utilitarian though.

Tu_triky wrote::hehe: Not as romantic but a bit more utilitarian though.

I've always been a pragmatist. :mrgreen:

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Posted by suzzy on Facebook:

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