Food, Food, and More Food Thread

krim wrote:creab guts daisuki! :rofl: :rofl:

it was a full crab, pops can't eat alot of crab, and mom just had her upper gi endoscopy, so she couldn't eat alot either.. so it was all dumped on my plate.

creab guts.....sounds delightful....you need a guess stint on the dotch cooking show.

krim wrote:im sure last nights meal was a cholesterol bomb... at least a weeks worth crammed into one meal. :hehe: :beaten: :beaten:

You just need to offset it with a bottle of cabernet, a couple of pots of green tea, and a large box of Triscuit. ;)

bmwracer wrote:
You just need to offset it with a bottle of cabernet, a couple of pots of green tea, and a large box of Triscuit. ;)

to help degrease the ol' innards......or just drink some "simple green."

Tu_triky wrote:to help degrease the ol' innards......or just drink some "simple green."

I think Orange-Glo would be a lot more palatable... Maybe with a bit of seltzer. :)

bmwracer wrote:
I think Orange-Glo would be a lot more palatable... Maybe with a bit of seltzer. :)

throw in a little champagne and you could pretend it's a mimosa.

Try the ultra hot sauces, some say on the label they'll unclog pipes.

dochira wrote:Try the ultra hot sauces, some say on the label they'll unclog pipes.

yeah but the downside is they probably give you an ulcer at the same time :sweat:

Tu_triky wrote:
yeah but the downside is they probably give you an ulcer at the same time :sweat:

Tradeoffs and compromises. ;)

dochira wrote:Try the ultra hot sauces, some say on the label they'll unclog pipes.

i have 3 hot sauces that rate 10+++ on a scale of 1-10.
maybe 4 or 5 bottles that range 8-10+

for reference, Tabasco sauce ranges around a 5.

dochira wrote:
Tradeoffs and compromises. ;)

hehe...i don't mind heat but not too much so as to overwhelm a dish...sometimes even with sushi i just go for the soy sauce and skip the wasabi joyu.

stumbled across a site that sells real wasabi

they actually sell the fresh rhizomes, too!

www.realwasabi.com

HOLY UNKO.

$77/lbs??

wow.

Tu_triky wrote:

creab guts.....sounds delightful....you need a guess stint on the dotch cooking show.

i would've loved being one of the hara-helicopter.. and when SMAPPY comes by with the ingredients, i could trip him or something... too bad..


back to creab guts... none of my coworkers have even considered eating creab guts, or crab guts as they like to call it... they seem rather grossed out. :rofl:

krim wrote:

i would've loved being one of the hara-helicopter.. and when SMAPPY comes by with the ingredients, i could trip him or something... too bad..


back to creab guts... none of my coworkers have even considered eating creab guts, or crab guts as they like to call it... they seem rather grossed out. :rofl:

:hehe:
i prefer your spelling...it's more whimsical ^_^_^

krim wrote:

i would've loved being one of the hara-helicopter.. and when SMAPPY comes by with the ingredients, i could trip him or something... too bad..


back to creab guts... none of my coworkers have even considered eating creab guts, or crab guts as they like to call it... they seem rather grossed out. :rofl:

You eat those????
I can't bring myself to :shakehead: :shakehead:


SMAPPY??? Dare? KimuTaku???

I think missed this reference :bow:

K.T.Tran wrote:

You eat those????
I can't bring myself to :shakehead: :shakehead:


SMAPPY??? Dare? KimuTaku???

I think missed this reference :bow:

i believe they are referring to Tsuyoshi, who is a judge on Dotch Cooking Show.

Kusanagi... regular guest on the show.

ooohhhhh......ok ok


Will remember. Thanks guys :mrgreen:


Guess I'm lucky I haven't seen like 20pics of food yet :woot: :woot: :dancing: :dancing:

Really hungry right now....and I got class soon too :beaten: :beaten:

Oh well....I can hold out till around 4-5pm :fingerscrossed: :fingerscrossed:

just found out that Wolfgang Puck opened a new steakhouse in Beverly Hils called "Cut." They serve 100% authentic real shimofuri beef imported from Japan..REAL Kobe beef....for $20 per ounce; 6 ounce min. :sweat:

found this Tokyo res. review

domPierre

For years, my dad has been telling about this legendary omurice he has sometimes in Tokyo. A pretty typical Japanese dish, omurice is basically an omelet with fried rice inside. People make it at home and casual restaurants serve it regularly. You can find it at some places in the US too. At domPierre in Kyobashi (their site is only in Japanese - here's the ghetto Babelfish translation), they serve a special version of omurice using Matsuzaka beef, an ultra high grade of Japanese cattle. It's not as well known as Kobe, but it's easily comparable, if not better. The restaurant itself is a very small, simple place serving a mix of Western dishes, curries, and rice dishes. domPierre's varied yet surprisingly small menu is the type East-West product I would only expect to find in Japan - they have curry, omurice, escargots, foie gras, and grilled fish, among other things. The setting and service are decidedly Western, though. Although a lot of stuff on the menu sounded pretty interesting, I was there to eat Matsuzaka omelet rice.

Note that the omelet rice is only available AFTER 1pm, Monday-Friday. My dad said he once asked them why such a strange rule, and the answer was something about limited kitchen space during the lunch rush (I guess it takes all the burners to make the omelet rice).

[image]
fried croquette with creamy gratin and crabmeat - \950


I gasped in horror thinking that my beautiful appetizer had been tainted by ketchup, but luckily the red sauce is actually Real Tomato Sauce. The croquette was wonderfully crisp on the outside, and extremely rich and creamy on the inside. The amount of actual crabmeat was surprisingly adequate too, giving the cream a nice flavor.

[image]
fried rice and Matsuzaka beef omelet with soy sauce - \2,625



Here: the omurice in all its glory. I'm putting up the cut-open shot so you can see some of its delicious insides. Keep in mind that \2,625 (about US$25) is pretty obscenely expensive for omelet rice, which usually runs for a couple bucks. It's worth it though. The beef is marbled and tender, and there is actually a ton of it inside. A typical omurice uses, for example, chicken fried rice, and has a dollop of ketchup on top, which is really gross to me. This version eschews the ketchup in favor of a light soy mixed with oily goodness from the Matsuzaka beef. The result is a very well-executed fried rice, buttery meat, and a perfectly cooked casing of scrambled egg. This is, without a doubt, some of the best fried rice I've ever tried.

domPierre is sure to become a regular lunch stop for all my future trips to Tokyo (let's hope there are many). It's in a convenient spot just near the main Ginza strip. I've also since heard their curry is pretty famous, so I wouldn't mind trying it, but it'll be hard not to order the omurice again.