Food, Food, and More Food Thread

Tu_triky wrote:Now that you mentioned it, I once saw an episode of Anthony Bourdain's No Reservations on the Travel Channel and he was cooking a holiday dinner for his family and he did exactly what you said...he cut up the bird and threw it in a roasting pan.

Yup... Not as pretty a presentation on the dining table, but it probably tastes pretty darn good. :victory:

bmwracer wrote:
Yup... Not as pretty a presentation on the dining table, but it probably tastes pretty darn good. :victory:

Agreed - on both points. :woot:

Watching America's Test Kitchen again... Yet another turkey roasting variation: brining the turkey by rubbing salt underneath the skin and chilling the breast with ice packs for a hour to slow its roasting speed so it doesn't dry out before the rest of the bird is done cooking...

Whew. :sweat:

bmwracer wrote:Watching America's Test Kitchen again... Yet another turkey roasting variation: brining the turkey by rubbing salt underneath the skin and chilling the breast with ice packs for a hour to slow its roasting speed so it doesn't dry out before the rest of the bird is done cooking...

Whew. :sweat:

Who the hell they got working behind the scenes over there, Bill Nye the Science Guy?

The arcane arts of turkey techniques.

Tu_triky wrote:Who the hell they got working behind the scenes over there, Bill Nye the Science Guy?

The arcane arts of turkey techniques.

Well they are a TEST kitchen. :mrgreen:

Being an engineering dweeb, I like their technical approach to cooking. :victory:

bmwracer wrote:
Well they are a TEST kitchen. :mrgreen:

Being an engineering dweeb, I like their technical approach to cooking. :victory:

Next time I watch I'm pulling out my T square and protractor.

My tempura meal in Kyoto at a restaurant called Tenyu

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(Chawanmushi)
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(Salt, pepper, lime, daikon, and tsuyu for dipping)
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(Fried shrimp and shrimp heads)
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(Fish)
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(Asparagus, Lotus Root, and Scallop)
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(Whitefish with Shiitake mushroom)
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(Shrimp with fried Perilla leaf with sauce over rice)
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(Pickled veggies)
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(Gelee for dessert)
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^ Looks like a simple, but elegant little restaurant... And the presentation of the food and the earthenware is just as simple and elegant. :victory: :applaud:

bmwracer wrote:^ Looks like a simple, but elegant little restaurant... And the presentation of the food and the earthenware is just as simple and elegant. :victory: :applaud:

Yeah it was simple and understated as you mentioned...knowing the Japanese aesthetic it's not surprising. Yeah when it comes to traditional Japanese foods like tempura or whatever, Kyoto has many restaurants that are superlative in terms of execution and taste.

Tu_triky wrote:Yeah when it comes to traditional Japanese foods like tempura or whatever, Kyoto has many restaurants that are superlative in terms of execution and taste.

I wouldn't doubt that for a second. :victory:

bmwracer wrote:
I wouldn't doubt that for a second. :victory:

It's history...some of these places have been around forever. That kinda thing.

Had butter hotate, sazae and kabuto for dinner last night at a seafood izakaya. Kabuto yaki never fails to deliver.

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:drooling: :drooling: :drooling: :good:
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^ Looks mighty tasty! :victory: Love those grilled scallops with butter...had some at an izakaya in Dotomburi, Osaka.

Nice... :drooling:

Here are a few pics taken at the izakaya I mentioned:

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LOL, looks like a couple of eels are trying to jump off the grill. :hehe:

bmwracer wrote:

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LOL, looks like a couple of eels are trying to jump off the grill. :hehe:

HAHA..yeah that fish is filleted and put on a skewer then stuck in one of those holes to prop up the fish while it's being cooked by the radiant heat rising from the grill. Tasted pretty good :)

Tu_triky wrote:Last meal anyone?

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:lol: Those must be little quail eggs right?

It looks like something my husband could cook up. :hehe:
He thinks 6 eggs at least is about right!

Tu_triky wrote:

Now that you mentioned it, I once saw an episode of Anthony Bourdain's No Reservations on the Travel Channel

I dont know why but that guy totally grates on me.
I think its because he thinks he is frighteningly cool. :shakehead:

Tu_triky wrote:Here are a few pics taken at the izakaya I mentioned:

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:drooling:

Eve wrote:Those must be little quail eggs right?

It looks like something my husband could cook up. hehe
He thinks 6 eggs at least is about right!

HAHA I think he might like eggs even more than me. :beaten:

I dont know why but that guy totally grates on me.
I think its because he thinks he is frighteningly cool.

I sense some angst from a fellow New Yorker :) Beastmaster, I watch the show because of the food!

:drooling:

Yeah it tasted really fresh :)

I just can't eat some of that stuff :(