Food, Food, and More Food Thread

Tu_triky wrote:Stick to the South Bay...it's overflowing with options.

It is. :victory:

Tu_triky wrote:

I thought of you because you're such a pizza afficianado ;) It was pretty tasty, about the size of a personal pan piza cut into square bite sized pieces...

I know you eat sushi of course so I was curious, have you ever eaten at Ebisu Sushi in San Francisco....I know you live further south but I was just curious b/c I know you've kicked it in the city a million times...

I ate there a few times...it's pretty good.

Yeah, I have eaten there once, I enjoyed it. There are some good places in Fremont and San Jose, but I live really close to the Castro Valley BART station, so most places on the penninsula are a jump and a skip without me having to drive.

kitakaze wrote:

Yeah, I have eaten there once, I enjoyed it. There are some good places in Fremont and San Jose, but I live really close to the Castro Valley BART station, so most places on the penninsula are a jump and a skip without me having to drive.

Yeah, cool. I remember the fish there being good. I feel you on the driving, it can be a drag...hell at least you have a vialble public transportation system...I miss that.

A picture from when I ate dumplings from "The Nanxiang Steamed Bun Restaurant" in Roppongi Hills.

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The original is in Shanghai...supposed to be the most famous dumpling house in all of Shanghai, if I remember correctly.

I found a Japanese restaurant that I never knew about on Saturday.... I parked my car right outside it, then realised what it was. It was closed, but I read the menu and started drooling... they even had wagyu beef on the menu, but at $42.00 I doubt it's imported from Japan :(

Anime Dad wrote:I found a Japanese restaurant that I never knew about on Saturday.... I parked my car right outside it, then realised what it was. It was closed, but I read the menu and started drooling... they even had wagyu beef on the menu, but at $42.00 I doubt it's imported from Japan :(

It's probably Australian "wagyu" beef. The term wagyu refers to one of any several breed of cattle that is often bred or crossbred in other countries now as well...Australia and the US included.

Edit: I bet it still tastes DAYEM GOOD tho!

Tu_triky wrote:

It's probably Australian "wagyu" beef. The term wagyu refers to one of any several breed of cattle that is often bred or crossbred in other countries now as well...Australia and the US included.

Edit: I bet it still tastes DAYEM GOOD tho!

You bet! I'd be tempted to try it....

Anime Dad wrote:

You bet! I'd be tempted to try it....

Seriously...I'm sure it's exceptional...I ate shimofuri beef twice while in Japan and it was spectacular beyond belief...but I will say when I ate American wagyu here in the States it might not have been AS good, but it was better than most American beef.

The prices for most things were very reasonable, compared to a lot of places i've been. If the food was any good, i'd definitely go there. It wasn't a flash-looking place, which is probably why I hadn't seen it before.

Anime Dad wrote:The prices for most things were very reasonable, compared to a lot of places i've been. If the food was any good, i'd definitely go there. It wasn't a flash-looking place, which is probably why I hadn't seen it before.

Well I'm sure you'll use your judgment in deciding to go there or not...sometimes the substance of the food is not reflected in the decor.

Tried one of those Morey's marinated salmon steaks today... Very tasty. :victory:

I thought it was a bit salty, but the packaging said each fillet only had 170mg of sodium... I guess the seasonings en toto gave the impression of saltiness...

Maybe next time I'll serve it on a bed of rice rather than just having it with steamed veggies... :)

bmwracer wrote:Tried one of those Morey's marinated salmon steaks today... Very tasty. :victory:

I thought it was a bit salty, but the packaging said each fillet only had 170mg of sodium... I guess the seasonings en toto gave the impression of saltiness...

Maybe next time I'll serve it on a bed of rice rather than just having it with steamed veggies... :)

Yeah it's a good bargain, for something so healthy and easy to prepare.
Saltiness, as you said, is from the seasoning...but 170mg is really nothing....I bet you a can of tomato soup has more salt.

A piece of wild salmon like that probably has 2 to 3 grams of Omega-3s.

Tu_triky wrote:Yeah it's a good bargain, for something so healthy and easy to prepare.
Saltiness, as you said, is from the seasoning...but 170mg is really nothing....I bet you a can of tomato soup has more salt.

Exactly.

It really surprised me... And it held up quite well in the oven: it didn't dry out at all... :)

A piece of wild salmon like that probably has 2 to 3 grams of Omega-3s.

I wish the package had mentioned the amount of omega-3s, but it didn't... But the marinade did consist of canola and olive oils, which are also beneficial... :victory:

And I can still smell the seasonings in the kitchen. :mrgreen:

On the opposite side of the food spectrum: noshing on Girl Scout cookies from my neighbor's daughter. :beaten:

bmwracer wrote:
Exactly.

It really surprised me... And it held up quite well in the oven: it didn't dry out at all...

Yeah well in my estimation, it's really hard to screw up salmon, especially in the oven because you're cooking it with indirect heat....salmon has such a high fat content that it stays very moist, same with Chiliean Sea bass. Both have high Omega-3's.....now you can't say the same about other types of fish which aren't as fatty....like sole, or mahi mahi

I wish the package had mentioned the amount of omega-3s, but it didn't... But the marinade did consist of canola and olive oils, which are also beneficial... :victory:

And I can still smell the seasonings in the kitchen. :mrgreen:

I was estimating the omega content based on info at Vital Choice....they DO list their Omega-3 content on all their products.

Seasoning is pretty strong smelling....that bbq, boy. ;)

Tu_triky wrote:it's really hard to screw up salmon

Yet I was able to do it the first time around: I baked a salmon fillet as if it were a piece of chicken and ended up with salmon jerky. :beaten: :ashamed:

Seasoning is pretty strong smelling....that bbq, boy. ;)

Nice.

IF the weather holds up this weekend, I'll try grilling on of those fillets... That should make the skin nice 'n' crisp. :)

bmwracer wrote:
Nice.

IF the weather holds up this weekend, I'll try grilling on of those fillets... That should make the skin nice 'n' crisp. :)

Well make sure you spray some oil, or use olive oil on that skin! Since it's wild, that skin is actually a healthy source of fat for....it's like when you watch bears on nature documentaries....unless there are few fish to catch....the bears only eat the skin and the brains....and throw away the rest. :beaten:

Tu_triky wrote:Well make sure you spray some oil, or use olive oil on that skin!

Not really necessary, since those Morey's fillets are swimmin' in oil. :)

Since it's wild, that skin is actually a healthy source of fat for....it's like when you watch bears on nature documentaries....unless there are few fish to catch....the bears only eat the skin and the brains....and throw away the rest. :beaten:

Kuma no baka. :beaten:

bmwracer wrote:Not really necessary, since those Morey's fillets are swimmin' in oil.

Well oil the grill at least...I know when I bake those salmon fillets...if I don't grease the baking sheet, the skin sticks to the metal...

Kuma no baka. :beaten:

Ain't nothing wrong for a sushi lover to like salmon skin rolls. :hehe:

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Tu_triky wrote:Ain't nothing wrong for a sushi lover to like salmon skin rolls. :hehe:

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I woulda thought the bears would prefer hand rolls... :beaten: