Food, Food, and More Food Thread

monta wrote:

hmm... what would they have ranked KFC??

KFC = Kills Fat Children...it would rank an F-

Tu_triky wrote:KFC = Kills Fat Children...it would rank an F-

I'd agree.

KFC "changed" their name from "Kentucky Fried Chicken" to "KFC" in a weak attempt to hide the word "Fried" from their name...

Yeah, that'll fool everyone. :shakehead: :crazy:

Some photos from the famed Sukiyabashi Jiro:

Gingko Nuts
[image]
Ark Shell
[image]
Saba
[image]
Awabi (Abalone)
[image]
Katsuo (Bonito)
[image]
Ika (Squid)
[image]
Maguro
[image]
Otoro
[image]
Kohada (Shad)
[image]
Kuruma Ebi (Tiger Shrimp)
[image]
Needle Fish
[image]
Ikura
[image]
Aji (horse mackarel)
[image]
Uni
[image]
Hamaguri (Clam)
[image]
Kobashiri (small scallops)
[image]
Shako (Praying Mantis shrimp)
[image]
Tamago
[image]

bmwracer wrote:
I'd agree.

KFC "changed" their name from "Kentucky Fried Chicken" to "KFC" in a weak attempt to hide the word "Fried" from their name...

Yup

Yeah, that'll fool everyone. :shakehead: :crazy:

:hehe:

I won't lie...I eat there every once in a while...but rarely...very rarely. Honestly there is less greasy fried chicken out there if you must have it...

I rather eat Japanese karaage or tebasaki anyday...:)

^ Tasty. :drooling:

Don't know about the gingko nuts though... But the dish that they're in is pretty cool. :victory:

bmwracer wrote:^ Tasty. :drooling:

Yeah, makes me wanna go... :shamefulcry: I did record the No Reservations episode on VHS...but I don't have the means to convert to DVD.

Don't know about the gingko nuts though... But the dish that they're in is pretty cool. :victory:

Hehe...gingko nuts are cool but they ain't sushi! :)

Tu_triky wrote:

:hehe:

I won't lie...I eat there every once in a while...but rarely...very rarely. Honestly there is less greasy fried chicken out there if you must have it...

I rather eat Japanese karaage or tebasaki anyday...:)

Actually, I occasionally get a chicken breast from KFC and if you remove the skin, they're pretty good - still nice and juicy and tasty with minimal fat and a great quality source of protein.

Tu_triky wrote:

Hehe...gingko nuts are cool but they ain't sushi! :)

Beautiful fish pictures! I had the best sushi this week when my uncle was up visiting me - we went to a place I've been several times since I moved up to WA and it was superb. I actually was compelled to write my first Yelp review :) I also did a few others once I got started!

http://www.yelp.com/biz/miyabi-restaurant-tukwila#hrid:BMWqj1HnDfGkOJEFoThbow

I love sashimi and sushi. :muack:

phlargo wrote:

Beautiful fish pictures!

Since I haven't been to Sukiyabishi Jiro I got 'em off the 'net. Yeah, those photos are pretty cool.

I had the best sushi this week when my uncle was up visiting me - we went to a place I've been several times since I moved up to WA and it was superb. I actually was compelled to write my first Yelp review :) I also did a few others once I got started!

http://www.yelp.com/biz/miyabi-restaurant-tukwila#hrid:BMWqj1HnDfGkOJEFoThbow

Nice! I'm quite sure Seattle has quite a few good sushi-ya(s).

I love sashimi and sushi. :muack:

Me, too. Me, too. :victory:

phlargo wrote:

Actually, I occasionally get a chicken breast from KFC and if you remove the skin, they're pretty good - still nice and juicy and tasty with minimal fat and a great quality source of protein.

Well yeah that's the one undeniable thing about frying foods...it definitely locks in the juices!

I learned a trick when making Japanese fried chicken, karaage, from watching this Japanese cooking show video clip on Youtube.

Before coating the chicken pieces in the seasoned flour or katakuriko (Japanese potato starch) I coat the chicken with plain yogurt. Apparently one of the particular proteins in the yogurt does a better job (than even egg or milk) to lock in the moisture of the chicken while it's being fried...it comes out truly delicious. Crunchy on the outside yet moist and tender on the inside with no adverse effect on the flavor of the chicken.

Tu_triky wrote:

Well yeah that's the one undeniable thing about frying foods...it definitely locks in the juices!

I learned a trick when making Japanese fried chicken, karaage, from watching this Japanese cooking show video clip on Youtube.

Before coating the chicken pieces in the seasoned flour or katakuriko (Japanese potato starch) I coat the chicken with plain yogurt. Apparently one of the particular proteins in the yogurt does a better job (than even egg or milk) to lock in the moisture of the chicken while it's being fried...it comes out truly delicious. Crunchy on the outside yet moist and tender on the inside with no adverse effect on the flavor of the chicken.

And, actually, if you properly fry foods, you add relatively little fat to the food - as long as the juices are locked in, there is no room for the fat to sneak in.

Alton Brown did a great experiment with fried fish and found that even in a huge batch, very little (like 2 tbls) oil was absorbed in frying the fish, as long as it was fried correctly. Too long and the steam will come out and the oil will go in to replace it. KFC's chicken is pretty close to perfectly fried - when you remove the skin, it's only very slightly oily.

phlargo wrote:

And, actually, if you properly fry foods, you add relatively little fat to the food - as long as the juices are locked in, there is no room for the fat to sneak in.

Alton Brown did a great experiment with fried fish and found that even in a huge batch, very little (like 2 tbls) oil was absorbed in frying the fish, as long as it was fried correctly. Too long and the steam will come out and the oil will go in to replace it. KFC's chicken is pretty close to perfectly fried - when you remove the skin, it's only very slightly oily.

True.

It also depends on what you use to coat the food...katakuriko is much better than using traditional flour...or when you fry something using panko it absorbs far less oil than using regular breadcrumbs or batter.

Alton Brown is annoying as hell... :beaten:

Tu_triky wrote:

True.

It also depends on what you use to coat the food...katakuriko is much better than using traditional flour...or when you fry something using panko it absorbs far less oil than using regular breadcrumbs or batter.

Alton Brown is annoying as hell... :beaten:

Aww.. I love Good Eats.. he's my celebrity chef of choice :mrgreen:

phlargo wrote:

Aww.. I love Good Eats.. he's my celebrity chef of choice :mrgreen:

Dude comes across as pompous a lot of times...and there are celebrity chefs that are 10 times as successful who come off way more self-deprecating.

Whatever though...as long as you have fun watching him I guess :)

Tu_triky wrote:Alton Brown is annoying as hell... :beaten:

Thankfully, I don't have cable, so I don't have to see him very often, but what I've seen is pretty annoying.

The ONLY cooking shows I'll watch with regularity is America's Test Kitchen (I even have their DVDs) and any cooking show with Jacques Pepin. :victory:

bmwracer wrote:
Thankfully, I don't have cable, so I don't have to see him very often, but what I've seen is pretty annoying.

The ONLY cooking shows I'll watch with regularity is America's Test Kitchen (I even have their DVDs) and any cooking show with Jacques Pepin. :victory:

America's Test Kitchen and Jacques Pepin ROCK...it was fun back in the day when Jacques Pepin used to cook on the air with Julia Child! :mrgreen:

Tu_triky wrote:America's Test Kitchen and Jacques Pepin ROCK...it was fun back in the day when Jacques Pepin used to cook on the air with Julia Child! :mrgreen:

Being a geek, I like Test Kitchen's methodical, almost laboratory-like approach to find the best recipe... Like a Consumer Reports for cooking. :mrgreen:

Yeah, Jacques Pepin rocks... I like his friendly, casual style and approach to cooking. And he handles that chef's knife with incredible skill.

bmwracer wrote:
Being a geek, I like Test Kitchen's methodical, almost laboratory-like approach to find the best recipe... Like a Consumer Reports for cooking. :mrgreen:

I only watch it because of that awesome bow tie.... :hehe:

Yeah, Jacques Pepin rocks... I like his friendly, casual style and approach to cooking. And he handles that chef's knife with incredible skill.

The guy is a friekin' legend man...

Tu_triky wrote:
Alton Brown is annoying as hell... :beaten:

Annoying or not, I learn plenty from Good Eats. And +2, +3 to ATK.

Both these shows get the engineer in me to want to cook something.

dochira wrote:
Annoying or not, I learn plenty from Good Eats. And +2, +3 to ATK.

Both these shows get the engineer in me to want to cook something.

Haha...well since there are about 6 million cooking shows on TV these days I daresay I have learned a thing or two from more appealing hosts...moreover, the Internet is my go to resource for recipes and tips...Alton Brown can adjust the stick in his ass on his own time...fool thinks he's Joel Robuchon or Alain Ducasse. :P

Alton Brown can get freky with Paula Dean.