Food, Food, and More Food Thread

krim wrote:i just finished a Subway Club, extra vinegar.

Todd, er, Gackt. :bleh:



:hehe:

umm.. thanks, i think. :victory:

cooking a Roast.

cooked Spaghetti for dinner. :thumbsup:

Chicken Karaaage baby!

had some okaka onigiri earlier, and a salmon onigiri for tomorrow. :bonk:

Nice. Wish the wife would make me some onigiri for lunch. I'm getting tired of ham and cheese sandwiches. :grumble:

ahochaude wrote:Nice. Wish the wife would make me some onigiri for lunch. I'm getting tired of ham and cheese sandwiches. :grumble:

How about cheese and ham sandwiches? :hehe:

bmwracer wrote:
How about cheese and ham sandwiches? :hehe:

:thumbsup: good idea, or how about cheese sandwich, or ham sandwiches.

ahochaude wrote:I'm getting tired of ham and cheese sandwiches. :grumble:

You need to hide the ham, cheese, and bread, and stock up on salmon. :hehe:

dochira wrote:
stock up on salmon. :hehe:

chigau yo. beer.

Tu_triky wrote:
chigau yo. beer.

For Aho? That has already been done. Check. And double check. :hehe:

dochira wrote:
For Aho? That has already been done. Check. And double check. :hehe:

If one check equates to one beer, I think we can add a total of around 8-12 on average. :beaten:

bmwracer wrote:From the Los Angeles Times:

Art of the noodle
Great soba, deliciously cool and silky, is a revelation. Especially when it's handmade.
Otafuku's small dining room ("minimalist" would be a polite description of the decor) always seems jammed. And it seems that at every place there sits a plate of soba.

Springy texture

WHAT makes Akutsu's noodles so remarkable is the texture. They almost feel alive in your mouth, they are so springy to the bite. You could say they were chewy, but that might connote a certain toughness, and after the first bite these turn positively silky.

That quality can only come from freshly made noodles. While there are hundreds of places in Southern California that serve soba, there are only a few that take the trouble to make it fresh.

"Once you've had Otafuku's soba, there's no sense going anyplace else," says Kazuto Matsusaka, chef at Culver City's booming Beacon restaurant. Matsusaka, who was chef at Chinois on Main for 10 years, says he and his wife Vicki Fan used to make regular pilgrimages to Otafuku before their restaurant got so busy.

"We'd go to exercise, then head down to Marukai to go shopping," he says. "And we'd stop at Otafuku for lunch. We'd do that two or three times a month. I really like it for dinner, too, when he makes all those special small plates to go with the noodles.

"Now because of running this restaurant, I haven't been in a couple of months," he says wistfully. "They really are the best." .

Okay I ate here yesterday...the soba was quite good....it does indeed taste freshly made and had superb flavor and texture....highly recommended....the dining room is very small and in fact my homie and I had to wait in a line for about 10 minutes before being seated...almost everybody eating there was Japanese so I guess it's extremely popular with those who would know better. Had the tamagoyaki (Japanese omelette) as well...very delish as well. Definitely tasty and authentic while being quite affordable. Felt like I was in Japan for a minute.

Tu_triky wrote:Okay I ate here yesterday...the soba was quite good....it does indeed taste freshly made and had superb flavor and texture....highly recommended....the dining room is very small and in fact my homie and I had to wait in a line for about 10 minutes before being seated...almost everybody eating there was Japanese so I guess it's extremely popular with those who would know better. Had the tamagoyaki (Japanese omelette) as well...very delish as well. Definitely tasty and authentic while being quite affordable. Felt like I was in Japan for a minute.

Just a minute? ;)

bmwracer wrote:
Just a minute? ;)

maybe because it took me only a minute to finish my soba as i tried to outslurp the Japanese people that were slurping in unison at the adjacent table... :hehe:

i lost but i it was very good.

Tu_triky wrote:maybe because it took me only a minute to finish my soba as i tried to outslurp the Japanese people that were slurping in unison at the adjacent table... :hehe:

i lost but i it was very good.

Y'know, with all that slurping, the tables and customers must be a mess... I try to do that at home, and liquid is flying. :sweat: :hehe:

bmwracer wrote:
Y'know, with all that slurping, the tables and customers must be a mess... I try to do that at home, and liquid is flying. :sweat: :hehe:

those guys slurp with the practiced hand-mouth coordination that comes with many years of training....i think they actually use their chi to avoid "dehydrating" their noodles (that is to say, from letting the liquid fly)

the bright yellow slicker i wore helped out a lot...i walked out unscathed

Tu_triky wrote:

those guys slurp with the practiced hand-mouth coordination that comes with many years of training....i think they actually use their chi to avoid "dehydrating" their noodles (that is to say, from letting the liquid fly)

the bright yellow slicker i wore helped out a lot...i walked out unscathed

I need more practice.

Tu_triky wrote:

...

the bright yellow slicker i wore helped out a lot...i walked out unscathed

:hehe: :rofl: