Food, Food, and More Food Thread

Tu_triky wrote:looks like a sweet potato...lemme dip it in butter and sell it to the Americans.

Don't forget the bacon bits, chives, and sour cream.

Oyakodon.... Pricey oyakodon. :sweat:

[image]

bmwracer wrote:
Don't forget the bacon bits, chives, and sour cream.

Dayem that sounds good~ :beaten:

bmwracer wrote:Oyakodon.... Pricey oyakodon. :sweat:

[image]

Dayem that looks good!!!!!! Uma so~~~~~

Tu_triky wrote:Dayem that looks good!!!!!! Uma so~~~~~

That yolk sure is orange... :sweat:

bmwracer wrote:
That yolk sure is orange... :sweat:

That's cuz it's probably from a free-range, organic chicken...I noticed the same thing when I had breakfast at one of the restaurants at the Park Hyatt...my eggs had a really rich colored yolk exactly like that...it was the best egg I had ever tasted....they don't use all the antibiotics and hormone shiet we use over here....moreover they probably use a much higher quality feed than the average chicken gets....

Tu_triky wrote:That's cuz it's probably from a free-range, organic chicken...I noticed the same thing when I had breakfast at one of the restaurants at the Park Hyatt...my eggs had a really rich colored yolk exactly like that...it was the best egg I had ever tasted....they don't use all the antibiotics and hormone shiet we use over here....moreover they probably use a much higher quality feed than the average chicken gets....

So ka.

Never ever seen an orange yolk. *deprived*

Tamagoyaki.

[image]

Deep-fried chicken wings. :drooling:

[image]

bmwracer wrote:
So ka.

Never ever seen an orange yolk. *deprived*

Welps, you don't seem to care for eggs very much so I'm sure you're not feeling that deprived!

I remember seeing this one ep of Dotch where the goal was to make a hambaga <hamburger> steak and tonkotsu with 30 percent less calories so they had to come up with innovative ways to make the food while maintaining the flavor...anyway the guy who was making the hamburger steak was going to use, as is normal, some eggs to fold into the ground beef in order to bind the meat....he found some eggs from some farm that feed its chickens special feed...I think it was perilla or flax, I could be wrong, and those plants are high in Alpha-linoleic Acid, an Omega-3 fatty acid, so it actually lowered the amount of cholesterol and fat in the egg by a significant amount...in any case the natural raised, special feed chicken had a yolk of that color.

bmwracer wrote:Deep-fried chicken wings. :drooling:

In Japanese, called tebasaki....

[image][/quote]

...I have a sudden urge for Furaibo. :beaten:

bmwracer wrote:Tamagoyaki.

[image]

Deelish! It's early morning and I recently woke up and I'm already droolin'
:drooling:


...time to have my not nearly as fulfilling, or filling, fruit juice.

Tu_triky wrote:In Japanese, called tebasaki....

That's it...!! :doh:

I wracked my brain (and stomach) last night trying to remember the name...

...I have a sudden urge for Furaibo. :beaten:

My thoughts exactly when I saw the guy cooking 'em.


"What food these morsels be...!" :mrgreen:

bmwracer wrote:
"What food these morsels be...!" :mrgreen:

Aye, matey. Arrrrgh!

One last one (for now) from Juri-chan's appearance on Pittanko Kankan:

[image] [image]

I can almost smell it... :drooling:

bmwracer wrote:One last one (for now) from Juri-chan's appearance on Pittanko Kankan:

[image] [image]

I can almost smell it... :drooling:

Kochin chicken...a famous breed of chicken from Nagoya highly prized for it's flavorful taste. I don't know what the kanji says so I can't give you the full name of the dish though.

[image]

Tebasaki no karaage

Deep fried chicken wings, a popular dish in Nagoya. The region is known for its locally bred Nagoya kochin chicken. At the table, the wings are dipped in a sauce made of soy sauce, mirin (sweet sake) and garlic. The skin is crunchy and the inside is juicy. You may find the tasty sauce and the sesame seed fragrance irresistible.

Nipponia thanks the following for their collaboration: Furaibo

Tu_triky wrote:Kochin chicken...a famous breed of chicken from Nagoya highly prized for it's flavorful taste. I don't know what the kanji says so I can't give you the full name of the dish though.

I was pretty sure it was chicken.. And I had a feeling it was some kinda special chicken, just like beef from Kobe... :victory:

Olfactory overload. :drooling:

bmwracer wrote:
I was pretty sure it was chicken.. And I had a feeling it was some kinda special chicken, just like beef from Kobe... :victory:

Olfactory overload. :drooling:

HAHA...isn't it funny..that there seems to be an area in Japan that has some culinary specialty in something...it's endless. So many regional specialities all over the country.

Tu_triky wrote:HAHA...isn't it funny..that there seems to be an area in Japan that has some culinary specialty in something...it's endless. So many regional specialities all over the country.

The country's just one big diner's paradise like not other... :victory: :applaud: