tissue
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Posts posted by tissue
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Tuna tends to dry out compared to yellowtail or other collars. Did you have this issue?
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Cornbread with jalepenos and cheese.
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Is this a giant Eryngi?
I bought this "King Oyster" mushroom yesterday.... Its about the size of my hand!!
Im contemplating how best to prepare this giant thing! Any ideas?
I slice these cross wise, sprinkle with some salt, pepper, and dot it with butter and bake them in the oven. After i take them out, I sprinkle with a little bit of chopped parsley.
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In Taiwan the street vendors sell string beans deep fried, sometimes with basil and then tossed in salt and pepper. It is REALLY REALLY delicious.
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Chanko nabe!
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I like adding rice in the end w/ the egg for porridge rather than w/ udon.
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My grandma used to grate them like she was making hash browns. And deep fry them. I forgot if she battered them or not, she might have because they were like little round patties.... TASTY!
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natto spaghetti, with lots of nori.
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http://homepage2.nifty.com/otaru-yamatoya/index6.htm
Check out these donburis!
Reminds me so much of what I ate in Hokkaido last summer.
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shiso wrapped around ika is lovely...
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I went to Mastro's in Beverly Hills and I found that place better than Ruth Chris or Mortons.
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i wonder if anyone here has drunk Kopi Luak?
Coffee beans harvested from Civet cat poop.
Gross! I hate civet cats because they used to walk and shit under my house in Terengganu, Malaysia every night, plus I was worried they would eat my chickens. And they left a horrible smell even if they didn't shit under the house. (Traditional Malay village houses, especially in a very flood-prone area like where I was living, were always on stilts, elevated some feet off the ground, so all manner of creatures could and did walk around under the house.) They were much worse than skunks, which only stink when they spray! Where did you have Kopi Luak?
Didn't SARS come from civet cats... (shudders)
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I just bought a package of natto with a light kombu type sauce. And the natto was all chopped up too...i actually prefer the whole beans versus the chopped. Seems like this brand or style of serving made the whole eating experience seem less natto like with the smell and texture. The sauce was A LOT sweeter than what I'm used to, I think it'd be good tossed with dried slivered seaweed and udon noodles.
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BBQ pork banh mi with lots of cilantro.
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I would suggest you go early on a weekend because the wait can be long. I like their veggie and pork dumpling and I also like their shrimp fried rice. Flavors are really clean.
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We will see...when Muffin210 gets back from Hawaii we will set a date and Yuki from FujiTV can make the reservations.....I thought we were going to be able to get Alton to come, but he has to fly to Texas after her book signing.
When are you guys going?
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Wow there is a Furaibo in LA as well that I went to Tuesday night. One notable dish was yamaimo and mentaiko, washed down with some cold beer. It was delicious.
Teresa
I used to frequent Furaibo in Nagoya for spicy tebasaki and cold beer. There was also a family-run izakaya located in an old part of Nagoya that had been spared the ravages of war that had the biggest and best tebasaki.There was also a huge izakaya called Yagi-ya where they had a great spicy Thai-inspired chicken dish, and these huge ice cream parfaits that could feed 5 people!!!
Other dishes that I liked to order were miso nasu, agedashi-dofu, and aspara-bacon.
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My favorite ways of eating miso soup is cooked with the shrimp heads of my amaebi sushi. Such a clear sweetness.
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Ok, I had it 2 ways in different restaurants. First one was seared diver scallops topped with uni (raw, not super cold though since the scallop warmed it some). But the uni sort of melted into this gooey sauce on top of the scallop. Another dish I had, was at Union Pacific when Rocco was still cooking.
Here is the recipe.
http://www.starchefs.com/features/southbea...recipe_02.shtml
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One Hokkien dish I like is ba gu teh. LIterally translated as meat bone tea. It's pretty satisfying and on the heavy side due to all the herbs/spices they cook it with. I've never attempted to make it at home but have had it at restaurants.
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I had seared scallops topped with uni in a restaurant in NYC before. It was delicious. Wasn't a Japanese restaurant though.
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Has anyone had mentaiko with spaghetti? I've never tried. Does anyone know of a recipe?
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Sear and serve with a mango ginger sauce. Cook down some diced chunks of mango and a few slivers of ginger with brown sugar.
What do Japanese babies eat?
in Japan: Cooking & Baking
Posted
My sis and I grew up eating lots of tuna since we could eat solid food and we never had any problems and checked out fine physically. However, that was 20 years ago and the mercury levels in fish might be higher now.