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twoday posted:
I cannot even begin to tell you how jealous I am. Also, I loved your post!
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Sep 8, 2017 08:49
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I am sorry about the doggo.  If you like catte, impeccable kitchens, and pretty knives, I love Jun's Kitchen. VERY GOOD CATTE. The omurice video is the finest food porn ever.
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Sep 15, 2017 12:04
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I haven't heard of that, but there is a Korean pine-flavored soda that is highly reminiscent of floor cleaner. Maybe it could give you some clues in your research?
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Sep 16, 2017 04:51
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POOL IS CLOSED posted:Mmm, gimme some of that Pine-Sol! If I don't die of pine-related poisoning, I will report back with the results.  It's 6:30 AM and I'm too tired to figure out what the second letter is supposed to be, or even if that is the second letter, but I'm going to guess that it's called "Soluinun"? It was pretty common in Korean stores, but I never saw anyone drinking it. It's not horrible, but it's not my favorite beverage.
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Sep 16, 2017 05:37
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POOL IS CLOSED posted:Huh! I wonder if I can find a place to order that online. For science. I haven't seen it at either of the Asian grocery stores I frequent, but I'm in Europe, so YMMV. I just checked Amazon and didn't see it. If you're near an H-Mart or another larger Asian grocery, they might have some. I don't see it on Koreadepart, either. Probably a Koreagoon could send you some, though!
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Sep 16, 2017 06:53
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Gilgamesh_Novem posted:But then again I am a Korean, and finished a plate of fermented skate salad with 2 bottles of unfiltered makkoli, and a giant green onion pancake. I'll eat all the things you've mentioned except for the hongeo (sp?). I looove makgeolli; need to start brewing my own. I am disappointed in the pine soda; I like chewing pine needles and was hoping it would taste fresher. Pine has that sort of tangy flavour. The soda was far too sweet and there wasn't enough tang, so it just tasted like cleaning liquid to me.
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Sep 16, 2017 12:08
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district 12 posted:
The easiest Japanese (mostly side) dishes off the top of my head: Chirashizushi Avocado salad (This is not a pan-Japanese thing, but my favorite izakaya used to sell out of this every night: avocado with a dressing of soy, wasabi, and mayonnaise. Absolutely incredible side dish.) Ochazuke (ume ochazuke is my favorite, but not everyone likes umeboshi sooooo...) mame gohan (rice and soybeans) agedashi tofu Yaki onigiri horenso goma-ae Quick pickles nasu dengaku Roasted sweet potatoes Onsen tamago hambaagu (especially good if you have a nice sauce) Spaghetti tossed with butter, garlic, salt, and slivered nori (trust me) Lazy loco moco with Bulldog sauce instead of the gravy Don't forget how great a nabe party can be, too, even if it's a one-person nabe party. Also, basically anything can turn into a donburi. e: That meal looks gorgeous, by the way.
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Sep 28, 2017 12:13
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POOL IS CLOSED posted:Aaag I wanted to visit Fukumitsuya this spring but there wasn't enough time. I'm really envious. Kanazawa is so nice. Ohmigod, Kanazawa is SO NICE. I was only there once for a few days, but my friend and I drove around for a few days just taking in the scenery and it was amazing.
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Sep 30, 2017 15:42
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Feenix posted:Now ya’ll got me wanting to try a Japanese curry. What brands are good? I have a couple decent grocers with solid Asian sections. IIRC, commercially-prepared roux blocks have a beef base? But I could be wrong, or some brands may be different. Usually, though, it's not vegetarian. Veggies: potatoes, onions, carrots, and basically whatever else you like. Eggplant is good, as are daikon, spinach, okra, squash, cauliflower, rutabaga, and turnips. Heck, I put tomatoes in mine, if I'm running low on veggies.
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Nov 13, 2017 08:18
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plasmoduck posted:My favorite curry so far is a mix of 1:1 Vermont and Java (extra hot). Combining these two somehow makes the flavor more... rounded? And the Japanese places in the city usually include some red daikon pickles (Fukujinzuke) which really add a nice bright touch. I now always miss them if I forgot to get them for homemade curry. I used to eat those out of the bag with a spoon until one of my Japanese girlfriends caught me and gave me such a look of disgust that I felt real and true shame. But I'll still put half the container on my curry every time.
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Nov 15, 2017 13:49
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loving right. I really cannot get good Japanese pickles here; if anyone knows a great Japanese grocery in Barcelona, let me know.
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Nov 15, 2017 18:10
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GhostofJohnMuir posted:I have a long time friend who always makes me thoughtful handmade gifts for Christmas and replying with something store bought (usually booze, I'm not a very creative gift giver and also probably have a drinking problem) has gotten really annoying so I've decided to make them a kind of elaborate multicourse meal in lieu of a gift since cooking is the only form of creative self expression I'm not absolutely abysmal at. Yakitori and/or karaage, some maki, salad with that sesame dressing, maybe some simple braised veggies like kabocha? Yaki onigiri is always nice, too, and more fun than a bowl of rice. Chawanmushi is great if you can do individual ones. Ochazuke if they can hang with umeboshi?
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Nov 22, 2017 11:16
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My Lovely Horse posted:I bought some plain old nori today and the bag has the most Wait, do you mean nori in the sheets that one uses for sushi? Why do you have to boil them?
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Dec 14, 2017 13:52
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importer's label I have ever seen, suggesting that due to the high iodine content, if you ate more than one gram a day you might as well be sipping straight adrenochrome, and even for that one gram recommending that you boil it for an hour, changing the water twice in that time.
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I saw fresh shiso today and was so excited that I immediately bought a bunch. Now I'm remembering that only I like it and my husband won't eat it, and it's a big bunch that I can't finish before it gets icky. Any suggestions (preferably not as an accompaniment to rice)?
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Dec 27, 2017 20:34
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hallo spacedog posted:Shiso pesto is really tasty. Oooh, good idea. With pine nuts, or do you suggest something else? E: I guess I could also put some in a small batch of kimchi.
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Dec 27, 2017 21:24
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Babylon Astronaut posted:Compound butter is good. I like shiso and katsuobushi compound butter for red meat. Whatever you have left, you can flavor some oil with. You can kinda stuff them like dolmas. It goes well ripped up in tons of japanese food like namatamago kake gohan. It's also part of one of the "easiest" ways to eat natto. Put natto on rice, pick up rice and natto with the shiso leaf and down the hatch. I cannot find natto around these parts. :smith; Well, I probably could find it at the Japanese food store, but prices are kind of insane. Has anyone here made their own natto? How bad did it stink things up? Shiso dolmadakia is an incredibly amazing idea, thank you.
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Dec 28, 2017 21:00
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Ultimate Mango posted:I impulse bought a box of Golden Curry (mild because Mrs Mango can’t handle literally any spice), and I can’t seem to find any recipe other than what’s on the box. Even the internet just has a bunch of people making the box recipe. Pretty much, yeah. I usually add more spices, but that's a matter of personal taste.
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Feb 10, 2018 21:01
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LyonsLions posted:That’s probably gohandesuyo: http://www.shibatabread.com/2010/10/subbed-gaki-no-tsukai-absolutely-tasety.html?m=1 When I opened this page, it asked me to download a bunch of files. 
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Feb 20, 2018 11:28
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GhostofJohnMuir posted:don't know how traditional this is in a bento, but spinach gomae is my go to for tasty, easy to prep and good while cold side dish Agreed! It's perfect in a bento, in my opinion.
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Mar 1, 2018 08:39
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Babylon Astronaut posted:Yea. It was almost perfect, but soaking your rice in the water for ~30 minutes will make fluffier rice. I can't resist adding a square of kombu either. What can I say? Kelp is good. I used to snarf a kombu onigiri from Family Mart every Saturday at work...soooo good...
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Mar 1, 2018 08:40
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I'd just strain some meat and veg out of curry and make it the onigiri filling.
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Mar 9, 2018 18:47
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Squeezy Farm posted:what do yall like dropping yuzu kosho in Chicken noodle soup! Salad dressing! In a marinade! With noodles! That poo poo makes everything better
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Sep 12, 2018 16:07
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Grand Fromage posted:I can't get decent Asian vegetables anymore without an annoyingly long drive, all my local stores are Chinese run and sell garbage. I found a source of seeds to grow my own but am trying to find out what species of bamboo is grown for shoots in Japan. I imagine there's more than one, any of them will work. I looked up "bamboo shoots" on Wikipedia and they had a list of edible/harvested species.
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Oct 27, 2018 07:16
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Not really related, but this past summer, there were two Vicky Pollard types at my local ramen joint asking for "hot sacky." It was roughly 38 degrees out. Then they complained that "it didn't taste like wine." It was very hard not to laugh.
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Oct 31, 2018 21:18
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ntan1 posted:Hi, postmortem: What K-drama is this?
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Nov 20, 2018 20:37
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Waci posted:They don't show up until the second episode. Also it's an ajumma who put what she thought was a magic rejuvenating youth cream on her face, but it actually turned her into Albert Einstein.
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Nov 21, 2018 09:05
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Hauki posted:How do you make dashi without seaweed Just fish, I guess? Blecch. e: I don't like instant ramen very much, but kimchi is a necessity for me when I do eat it. I also just like to soften up the noodles and serve them with scrambled eggs.
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Dec 1, 2018 22:44
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Stringent posted:Sorry, I didn't even know they existed and was kinda shook. Daiso stopped existing??? Pour out a ramune for our dead homies. For anyone else who has never heard of such a thing, but does need help, Makiko Itoh shared a method for molding them in the corner of a plastic bag ages and ages ago.
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Jan 8, 2019 06:03
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also we are very spiritually impure
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May 15, 2019 20:14
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captkirk posted:Recommendations for bento veggies? I've done ohitashi, some kinpira, some random roasted veggies and of course blanched broccoli florets but I want some more ideas for some more variety. Lotus root (cooked), cold roasted sweet potatoes, eggplant dishes, raw carrots and daikon to dip.
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May 16, 2019 17:10
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Grand Fromage posted:I guess technically I always am making weird futomaki instead of gimbap but whatever. I just call them both Liancourt Rolls.
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Jun 13, 2019 19:44
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Every time I cook soba, it turns into gluey poo poo. How do I do this right?
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Jun 15, 2019 15:39
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Ah. I forgot rinsing. Haven't cooked a carb in like six years.
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Jun 15, 2019 18:25
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It's okay to eat fish cuz they don't have any feelings.
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Aug 3, 2019 11:16
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captkirk posted:Recommendations on spice blends for Japanese curry? Find a premade one you like and adjust it to suit your specific tastes. Seriously, I don't think it tastes "right" from scratch! (I am a poor currysmith, however.)
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Sep 12, 2019 17:11
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totalnewbie posted:I mean, basically, curry + garam masala + whatever into your roux is Japanese curry. It's so dead simple.. why bother paying so much for curry blocks? THERE'S GOT TO BE A BETTER WAY!
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Sep 13, 2019 07:14
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IIRC from Japan, it's probably mango chutney? I bet bouquet garni is just bouquet garni.
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Oct 28, 2019 08:33
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Helith posted:I would guess that Suntory whisky would be easy to find outside of Japan. Yes, but why would you want that? 
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Oct 29, 2019 10:51
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Every time I've had Suntory whiskey, it's tasted like a liquified burning tire, but I also only like really peaty whiskies. Whiskeys. Whiskys? ugh BURNING BOG JUICES.
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Oct 29, 2019 23:10
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Hauki posted:nah, suntory comprises a bunch of brands and most of them are good so i think dude's tastebuds are just broke I am not a dude, and they would be brokEN, thanks muchly. I do not like any Suntory whiskey I have tried. That is only my personal opinion and does not reflect on the actual quality thereof. What can I say, I'm more of a "choke down Gilbey's" girl. I hope everyone has a nice day itt.
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Oct 30, 2019 08:02
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