Food, Food, and More Food Thread

Tu_triky wrote:Soup & Pasta in a can

I'll bet the first ingredients are preservatives. :beaten:

bmwracer wrote:
I'll bet the first ingredients are preservatives. :beaten:

Must be. :hehe: Obviously the can will perserve the food but they have to throw something in there for the taste....MSG is ubiquitous in Japan.

Tu_triky wrote:Must be. :hehe: Obviously the can will perserve the food but they have to throw something in there for the taste....MSG is ubiquitous in Japan.

Yup.

"Will guarantee it'll raise your blood pressure 5-10 points..." :sweat:

bmwracer wrote:
Yup.

"Will guarantee it'll raise your blood pressure 5-10 points..." :sweat:

Haha....

....it's a sure thing that so many other healthy aspects of their diet nullifies the effect in most ppl....

Friday: Ramen Redemption.

Daikokuya is back. After having gone there about 4 or 5 months ago and being sorely disappointed with the broth, I gave it shot today....it was delicious as it should be :)

The gyoza was crispy, the noodles firm, the pork melted in your mouth, and the broth was bold and flavorful.

My evidence:

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Edit: I hate to say it but this time there was a Japanese guy manning the kitchen unlike the last time....it makes a difference!

Tu_triky wrote:Edit: I hate to say it but this time there was a Japanese guy manning the kitchen unlike the last time....it makes a difference!

So that was the difference.... I thought they always had the same chef... :sweat:

bmwracer wrote:
So that was the difference.... I thought they always had the same chef... :sweat:

I know the chef's changed at least one, if not twice...when I first went there there was this Japanese guy with a large tattoo on his leg....he was actually photographed in GQ magazine for a little article they did on Daikokuya back in August 2005 or August 2006. I think that guy's gone. Last time I went way back when, which was for lunch, it was a couple of Latin American guys cooking the food....maybe the starter wasn't able to play that day so they had to put in the second-stringers, dunno!

Tu_triky wrote:I know the chef's changed at least one, if not twice...when I first went there there was this Japanese guy with a large tattoo on his leg....he was actually photographed in GQ magazine for a little article they did on Daikokuya back in August 2005 or August 2006. I think that guy's gone. Last time I went way back when, which was for lunch, it was a couple of Latin American guys cooking the food....maybe the starter wasn't able to play that day so they had to put in the second-stringers, dunno!

So the moral of the story is check to see who's cooking before sitting down to eat... :mrgreen:

bmwracer wrote:
So the moral of the story is check to see who's cooking before sitting down to eat... :mrgreen:

:rofl: I guess although I didn't mean to make that the gist of my point!

The chef was wearing one of those face masks they wear in Japan when someone has a cold....when I saw that mask, before it even registered what he looked like (Japanese or not), I knew he was Japanese....all was good with the world for 3 seconds. :hehe:

Tu_triky wrote:The chef was wearing one of those face masks they wear in Japan when someone has a cold....when I saw that mask, before it even registered what he looked like (Japanese or not), I knew he was Japanese....all was good with the world for 3 seconds. :hehe:

Nothing like a cold virus to spice up a meal... :victory: :hehe:

bmwracer wrote:
Nothing like a cold virus to spice up a meal... :victory: :hehe:

:hehe:

Don't worry all the salt in the ramen would kill any microbes...not really, but that it sounded good. :hehe:

Tu_triky wrote:Don't worry all the salt in the ramen would kill any microbes...not really, but that it sounded good. :hehe:

Could be true: with the soup base near-boiling and all that salt maintaining a pH of 7, no bacteria has a fool's chance in hell of surviving. :mrgreen: :hehe:

bmwracer wrote:
Could be true: with the soup base near-boiling and all that salt maintaining a pH of 7, no bacteria has a fool's chance in hell of surviving. :mrgreen: :hehe:

:hehe: "a fool's chance" :hehe:

I knew all that salt was there for a reason!

the ex's ex-roomy is coming back from japan on business, i think i'll email her and see if she can bring me one of those ramen in a can things...

krim wrote:the ex's ex-roomy is coming back from japan on business, i think i'll email her and see if she can bring me one of those ramen in a can things...

Ah, man you gotta post a review of if you get a chance to grub on one of those...I'm curious to know how poisonous it is :)

as soon as i leave ICU, or if im at pasadena memorial, they've got wifi.

krim wrote:as soon as i leave ICU, or if im at pasadena memorial, they've got wifi.

:hehe: :shakehead: :hehe:

Haiga and gyoza night. :victory: :woot: :dancing:

bmwracer wrote:Haiga and gyoza night. :victory: :woot: :dancing:

Taiga and Haiga night.

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I went to Costco this morning...this is the other brand of canned Wild Salmon they carry. I didn't purchase it because I still have lots of Vital Choice left.

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