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Everything posted by ngr00

  1. Sorry- couldn't help it http://thisiswhyyourefat.com/
  2. Well we already had turkey for Thanksgiving and no one in the family is a fan of Ham... so we made standing rib roast (followed Tyler Florence's recipe off Food Network http://www.foodnetwork.com/food/recipes/re...6_29348,00.html and cooked it to rare) it came out excellent! Easy and very tasty, offered with gravy made with the drippings and plenty of horse-radish (from a jar, couldn't find any fresh). It was accompanied by Rosemary red-skin new potatoes and a large Greek Salad (romaine, spinach, cucumbers, red onions, tomatoes, feta cheese and calamatta olives). Merry Christmas, everyone!
  3. Be careful of what you wish for- my wife and I recently saw an episode on "How it's Made" and while the topic wasn't frozen TV dinners, it was a generalized show about large scale chicken farms. We saw hundreds of chicken eggs being artificially incubated on conveyer belts, and at the moment of hatching, the eggs carried through seperation machines which removed the chick from the shell, then dropped into sorting chutes, sprayed with a vaccines/vitamen concoction and finally along another conveyer belt where they were manually inspected and seperated into male and female chicks. The workers would grasp each chick, inspect it then fling (literally fling ) the chicken onto another chute depending on the sex of the chick. It was a bit disturbing to see- I'm no vegetarian, neither is my wife and while we know where our food comes from, seeing it to this level of detail was unnecessary IMHO. So if you enjoy your meat, I suggest you stay away from "How it's Made" if they do have an episode about frozen TV dinners . My husband is predicting that's what he'll get too, but he'd actually be happy with a coupon for more fried chicken dinners..... There's a show on the Science Channel called "How it's Made"......I'd really like to see how the frozen TV dinners get put together. ←
  4. HA! I was thinking the same thing so I hopped onto the forums to confirm my suspicions. How neat. Congrats Ling and Henry- I hope you enjoyed that dinner, definitely very exotic.
  5. ngr00

    Water Caltrops

    My mom used to get them when I lived in NYC but I think they're a little hard to find outside of the larger asian market cities, on the East and West coast. I never knew what they were called though. They tasted very similar to water chestnuts but not quite as "juicy" if I remember right. Also we never used them for cooking- they were always steamed/boiled and eaten as is.
  6. My wife has problems with shrimp. When she was younger, she had a terrifying nightmare about giant shrimp and ever since then, she refuses to eat them. The very though of them makes her shiver which is funny when we go to dim sum and half the dishes contain shrimp. She also won't eat fish eggs, especially the tiny bright orange fish eggs on some sushi rolls- we always tell the sushi chef, "no masago" and then we get some strange looks of course.
  7. We have a lot of Greek owned eateries in Salt Lake City too- in our case, they're all burger joints. I've been in one and they have gyros, souvlaki, etc. in addition to the standard burger and fries fare. Oh- and the signature dish at all of these is a giant cheesechurger on a bed of lettuce and tomato topped with a generous heaping of pastrami. Pastrami Burger What bugs me is that despite the fairly large Greek community in the area, we have yet to find a pure Greek restaurant.
  8. So my wife and I moved to the Salt Lake City area just recently and were pleasantly surprised by the number of local diners in the area. We went to one just recently called "One Man Band" which on the inside, looked like a retro-style 60's-70's diners. There's a red phone at each table where once you decide on your order, you pick it up and call in your order to the cook. Anyway, they had this one sandwich called the "Steamroller" which seemed interesting. It was a turkey melt essentially with turkey, ham and melted provolone- the twist was that the sandwich bread was dipped in egg and fried made like french toast. I did order it for the sake of trying something unique- unfortunately it was not as good as I hoped. The french toast made the sandwich way too sweet. Oh- another thing that seems unique to the area is "fry sauce" which is a lot like thousand island salad dressing and eaten with french fries. People around here apparently love their fry sauce - we've seen it bottled at local supermarkets. What unusual diner specialties have you encountered in your travels? -Rich
  9. This thread reminds of of the time I tried to buy some swiss chard- took it up to the checkout and the lady asked what it was. "Swiss Chard" I said. She then proceeded to look it up in the computer but wasn't able to get a price on it- saying, we usually use this stuff as decoration around other items in the produce section. She had to find someone in produce to get a price on it but no one there knew how much it sold for either. I think in the end, she charged me the price of iceberg lettuce for the bunch I wanted.
  10. OK I thought this was pretty funny- funny enough to take a picture anyway. We passed it on our touring bus in Rome- unforuntately we didn't get a chance to stop and see what they had but I definately have never seen a Chinese restaurant pizzeria before
  11. my God-how can you wait 3 hours? watermelon and lychee!!?? in my house a watermelon seldom lasts more than a day. I also just eat it plain (as does the rest of my chinese family).
  12. Thanks Torakris. From Kitchen: "This katsudon, encountered almost by accident, was made with unusual skill, I must say. Good quality meat, excellent broth, the eggs and onions handled beautifully, the rice with just the right degree of firmness to hold up the broth--it was flawless." I'm disappointed that you haven't found the perfect Katsudon in Japan either. I won't give up the hope though at least I can make it myself - I just wanted to see what it's really supposed to be like when done perfectly.
  13. I'm putting in my vote for Katsudon as favorite! This is a little off topic but ever since I read Banana Yoshimoto's novel "Kitchen", I had to try it can anyone else think of a book that described a food so good that you had to try it? Anyway I'm not a big fan of the traditional Katsudon that I've tried in various Japanese restaurants. They've been too sweet and/or the crispy pork cutlet too soaked in the broth The way I like to make it at home is to prepare like normal but put the hot rice and broth in the bowl, then top it with crispy pork... mmmm my mouth is watering right now.
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