Food, Food, and More Food Thread

bmwracer wrote:
If I didn't know better, I'd say it was Peking Duck... At least the skin of the duck.

That's right the katakana does say "duck" or "da-ku." Good call :)

I know the second kanji is the character for "capital" so given the fact that Peking (Beijing) is the capital of China, I'm sure you are right.

Tu_triky wrote:That's right the katakana does say "duck" or "da-ku." Good call :)

I know the second kanji is the character for "capital" so given the fact that Peking (Beijing) is the capital of China, I'm sure you are right.

LOL.

I don't eat Peking Duck yet I was able to recognize it... Must be genetic. :beaten: :hehe:

bmwracer wrote:
Must be genetic. :beaten: :hehe:

LOL. The duck calls to its people...like the atavistic howl of wolves at night.

Tu_triky wrote:LOL. The duck calls to its people...like the atavistic howl of wolves at night.

In Mandarin:

Quack...!

Quack...!

Quack quack...!

:hehe: :rofl:

bmwracer wrote:
In Mandarin:

Quack...!

Quack...!

Quack quack...!

:hehe: :rofl:

Is that Mandarin or Cantonese?

:hehe:

Tu_triky wrote:Is that Mandarin or Cantonese?

:hehe:

LOL.

Gotta be Mandarin because I think the "Q" is prevalent in Mandarin. :hehe:

bmwracer wrote:
LOL.

Gotta be Mandarin because I think the "Q" is prevalent in Mandarin. :hehe:

LOL

I learn something new everyday.


speaking of fowl. my possibly auspicious return comes on the heels of lunch at Shinsengumi Yakitori today. I hadn't been in there in a few months...

Had the negima (thigh meat with onion)
Tsukune (chicken meatballs)
Nankotsu (cartilage)
Gizzards
Asparabacon (asparagus wrapped in pork belly)
Enoki mushrooms wrapped in bacon
Shiso leaf (i.e. Japanese basil) wrapped in pork belly - my favorite

and washed it down with green tea!

I went a la carte instead of going for their lunch sets or bento box meals.

came out to 15 bucks a head.

Tu_triky wrote:speaking of fowl. my possibly auspicious return comes on the heels of lunch at Shinsengumi Yakitori today. I hadn't been in there in a few months...

Had the negima (thigh meat with onion)
Tsukune (chicken meatballs)
Nankotsu (cartilage)
Gizzards
Asparabacon (asparagus wrapped in pork belly)
Enoki mushrooms wrapped in bacon
Shiso leaf (i.e. Japanese basil) wrapped in pork belly - my favorite

and washed it down with green tea!

I went a la carte instead of going for their lunch sets or bento box meals.

came out to 15 bucks a head.

$15?? That's a bargain any day... :thumbsup:

Yow, that all sounds good... Except the gizzards. :sweat:

Oddly, I'll eat calf's liver, but not any other type of liver... :crazy:

bmwracer wrote:
$15?? That's a bargain any day... :thumbsup:

Yow, that all sounds good... Except the gizzards. :sweat:

Oddly, I'll eat calf's liver, but not any other type of liver... :crazy:

Yeah, it's not ridiculous....if I would have had one of their lunch sets it would have been less than 10 dollars.

Yeah many ppl shy away from the gizzards....I like them though! I will admit they are probably an acquired taste. I don't like liver so much but calf's liver is usually "liver of choice." I believe the Japanese like to serve liver and leeks...at least from what I've gathered from watching Dotch episodes....they usually stir fry the combo along with other ingredients...it looks good when those master chefs cook it!

edit: I STILL recommend you go there sometime soon!

Tu_triky wrote:Yeah many ppl shy away from the gizzards....I like them though! I will admit they are probably an acquired taste. I don't like liver so much but calf's liver is usually "liver of choice." I believe the Japanese like to serve liver and leeks...at least from what I've gathered from watching Dotch episodes....they usually stir fry the combo along with other ingredients...it looks good when those master chefs cook it!

It does.

Maybe the leeks/onions/etc. that they're typically cooked with help offset the peculiar flavor/texture of the liver...

bmwracer wrote:
It does.

Maybe the leeks/onions/etc. that they're typically cooked with help offset the peculiar flavor/texture of the liver...

must be...some ingredients are just traditionally accepted as good complements of one another.

Dang, I'm watching those Rose Bowl players putting away the prime rib at Lawry's.... Those are some seriously large cuts of cow.

Yesterday the Trojan team put away 799 pounds of beef.

Yow. :sweat: :sweat: :sweat:

bmwracer wrote:
Yesterday the Trojan team put away 799 pounds of beef.

Yow. :sweat: :sweat: :sweat:

WOW! That's a lot of meat. :sweat:

Speaking of Shinsengumi (in Fountain Valley), I was there earlier only at the Ramen section. Soooooo yummy. Had the E Dinner set, with gyoza, an appetizer, and the bowl of Ramen. I'm so glad I live down the street from that place. Gives me a reason to go there often. :mrgreen: :rofl:

bmwracer wrote:Dang, I'm watching those Rose Bowl players putting away the prime rib at Lawry's.... Those are some seriously large cuts of cow.

Yesterday the Trojan team put away 799 pounds of beef.

Yow. :sweat: :sweat: :sweat:

I won't say the food there is bad but I think it's overly hyped...I've been there before....the one on Restaurant Row on La Cienega, north of Wilshire....I think it's overrated. I'd rather go to Fogo de Chao...across the street...all you can eat Brazilian BBQ....offers several cuts of top shelf beef grilled on a spit over an open fire. Hell I'd even rather go to Gyu-kaku which is next to Fogo de Chao....

I used to live in the Bay Area...there is a place called House of Prime Rib on Van Ness in San Francisco that is WAY better than Lawry's...and they allow you to have seconds and thirds of prime rib for FREE...if you have the stomach for it. :sweat:

MissMonika wrote:Speaking of Shinsengumi (in Fountain Valley), I was there earlier only at the Ramen section. Soooooo yummy. Had the E Dinner set, with gyoza, an appetizer, and the bowl of Ramen. I'm so glad I live down the street from that place. Gives me a reason to go there often. :mrgreen: :rofl:

I've gotta get my brother to try that one, since he lives in the OC... :victory:

Tu_triky wrote:I won't say the food there is bad but I think it's overly hyped...

I wouldn't doubt it... So is Arnie Morton's from what I've heard.

bmwracer wrote:
I wouldn't doubt it... So is Arnie Morton's from what I've heard.

Yeah I've been to Morton's of Chicago...they have one on Restaurant Row as well...I'm sure that's what you are referring to...the steaks there are great....Ruth's Chris is on par with Morton's, too. Another great steakhouse in L.A. is Mastro's on Doheny in Beverly Hills. Beautiful ppl eating beautiful steaks! You might find many a celebrity dining at Mastro's.

http://www.azeats.com

edit: it's actually on Canon Dr., not Doheny.

MissMonika wrote:

WOW! That's a lot of meat. :sweat:

Speaking of Shinsengumi (in Fountain Valley), I was there earlier only at the Ramen section. Soooooo yummy. Had the E Dinner set, with gyoza, an appetizer, and the bowl of Ramen. I'm so glad I live down the street from that place. Gives me a reason to go there often. :mrgreen: :rofl:

M&M!!!! ...you've been gone longer than I have...yeah that place definitely has a following, for some time actually! I hear that place is packing (slang for crowded) on the weekends.

Tu_triky wrote:

Asparabacon (asparagus wrapped in pork belly)

Funny Japanese word, that one... :hehe:

Sounds nice, though.

Anime Dad wrote:

Funny Japanese word, that one... :hehe:

Sounds nice, though.

It's not a word per se...but it follows the Japanese habit of abbreviating words ...."asparagus bakon" becomes asparabakon.....

[image]

diamond becomes "dia" = ƒfƒBƒA

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you'll notice this pattern if you listen closely while you watch doramas.