Food, Food, and More Food Thread

bmwracer wrote:
Can't you save 'em to disc?

I tried, but I can't even see the blue square with the question mark. There's just a "." in place of the pic. :puppydog:

BTW, have you seen the Health thread? :beaten:

Nuuuuu... >>zoom<<

Wynter wrote:I tried, but I can't even see the blue square with the question mark. There's just a "." in place of the pic. :puppydog:

Hmm. :headscratch:

I thought that if you right clicked on it, you'd be able to at least get the URL of the link... Then again, if you can't view it, you can't save it to disc. :sweat:

bmwracer wrote:
Hmm. :headscratch:

I thought that if you right clicked on it, you'd be able to at least get the URL of the link... Then again, if you can't view it, you can't save it to disc. :sweat:

Yea, I couldn't view it at all. I can now tho. Wynter <--- home! :woot:

bmwracer wrote:
Looks great, but I dunno about the ketchup/catsup: it's great with fries and o-rings, but that's it. :beaten:

I don't think I'd want the ketchup stuff on my omurice either (not a fan of eggs with ketchup). Is there a different type of sauce for it?

cori wrote:

I don't think I'd want the ketchup stuff on my omurice either (not a fan of eggs with ketchup). Is there a different type of sauce for it?

Tu_triky wrote: a demi-glace sauce...which i would prefer...since it has a richer flavor that probably goes better with the egg and the rice.

cori wrote:

I don't think I'd want the ketchup stuff on my omurice either (not a fan of eggs with ketchup). Is there a different type of sauce for it?

Yeah...a demi-glace sauce..

Demi-glace sauce? What exactly is it? Sweet? Spicy?

cori wrote:Demi-glace sauce? What exactly is it? Sweet? Spicy?

It's neither sweet nor spicy, it's savory.

From Wikipedia, the free encyclopedia

Demi-glace (from French for "half-iced" for the French word "glace" when used in reference to a sauce means "glaze" or "icing". It can also refer to "ice-cream")(or Spanish Sauce) is a type of brown sauce. It is traditionally made by combining equal parts of beef or veal stock and espagnole, one of the five "mother sauces" of classical French cuisine, which is then simmered and reduced by half. The result is a thick, rich sauce. While the demi-glace is suited for meats and other rich dishes, it is more commonly used as a base for other rich sauces and soups.

Tu_triky wrote:It's neither sweet nor spicy, it's savory.

From Wikipedia, the free encyclopedia

Demi-glace (from French for "half-iced" for the French word "glace" when used in reference to a sauce means "glaze" or "icing". It can also refer to "ice-cream")(or Spanish Sauce) is a type of brown sauce. It is traditionally made by combining equal parts of beef or veal stock and espagnole, one of the five "mother sauces" of classical French cuisine, which is then simmered and reduced by half. The result is a thick, rich sauce. While the demi-glace is suited for meats and other rich dishes, it is more commonly used as a base for other rich sauces and soups.

So speaketh the Galloping Gourmet. :victory:

Tu_triky wrote:

It's neither sweet nor spicy, it's savory.

From Wikipedia, the free encyclopedia

Demi-glace (from French for "half-iced" for the French word "glace" when used in reference to a sauce means "glaze" or "icing". It can also refer to "ice-cream")(or Spanish Sauce) is a type of brown sauce. It is traditionally made by combining equal parts of beef or veal stock and espagnole, one of the five "mother sauces" of classical French cuisine, which is then simmered and reduced by half. The result is a thick, rich sauce. While the demi-glace is suited for meats and other rich dishes, it is more commonly used as a base for other rich sauces and soups.

Thanks for the info! That sounds a lot better than the ketchup crap.

cori wrote:Thanks for the info! That sounds a lot better than the ketchup crap.

Though the color of the ketchup blends well with the yellow of the egg as opposed to the brown color of the demi-glace... :beaten:

cori wrote:

Thanks for the info! That sounds a lot better than the ketchup crap.

Yeah for sure, I agree with you. I mean a good demi-glace sauce is made from stock, veggies and herbs that is slowly reduced so it's really flavorful...if you've ever seen Lunch Queen with Yuko Takeuchi and Satoshi Tsumabuki you'll get a visual for what I'm taking about. :)

bmwracer wrote:
Though the color of the ketchup blends well with the yellow of the egg as opposed to the brown color of the demi-glace... :beaten:

You sound like a foodie. :hehe:

Tu_triky wrote:

Yeah for sure, I agree with you. I mean a good demi-glace sauce is made from stock, veggies and herbs that is slowly reduced so it's really flavorful...if you've ever seen Lunch Queen with Yuko Takeuchi and Satoshi Tsumabuki you'll get a visual for what I'm taking about. :)

Mmmmm...that sauce really sounds yummy. And I haven't seen Lunch Queen, nor do I have that drama in my possesion. I may get it with my next trade. :victory:

cori wrote:

Mmmmm...that sauce really sounds yummy. And I haven't seen Lunch Queen, nor do I have that drama in my possesion. I may get it with my next trade. :victory:

The process of making demi-glace sauce plays a fairly important part in the storyline....I think you'll enjoy it. It was an entertaining show, with delicious food to boot.

Tu_triky wrote:

The process of making demi-glace sauce plays a fairly important part in the storyline....I think you'll enjoy it. It was an entertaining show, with delicious food to boot.

Lunch Queen was a great drama. It's responsible for getting me hooked on my quest for Omurice.

Wynter wrote:

Lunch Queen was a great drama. It's responsible for getting me hooked on my quest for Omurice.

No doubt. Even the beef katsu looked scrumdelicious.

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But the omurice was the star.

Tu_triky wrote:

No doubt. Even the beef katsu looked scrumdelicious.

[image]

But the omurice was the star.

I've never had beef katsu. Just chicken and pork (liked the chicken better).

Wynter wrote:

I've never had beef katsu. Just chicken and pork (liked the chicken better).

Yeah they usually don't serve beef....the pork is where it's at but it depends on the quality of pork...if it's Berkshire Pork also known as Black Pork (Kurobuta) you gotta go for that. :victory: But when I go to eat curry at local Japanese restaurants I usually get the chicken katsu curry...it's dayem good!

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Had chicken katsu for dinner: chicken thigh meat, panko, and some Bull-Dog tonkatsu sauce... Indescribably delicious.

But no rice, just veggies. :beaten:

That sounds good :drooling:

I had steamed dill sauce salmon by chef choix sant&#233;. And corona tastes like horse piss. But it was free horse piss.