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Dinner 2023

liuzhou

By liuzhou
in Cooking

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Duvel

Duvel

Posted
Posted

Last evening in Tokyo - went out for a nice Izakaya …

 

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The otoshi: a „free“ starter (included in you cover charge). Seafood bisque korokke. Very light, very delicate …

 

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Plus the „usual“ Hibiki highball …
 

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Mixed sashimi …

 

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Followed by  a dry sake …

 

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Very seasonal: grilled young fava beans in their pods. Think edamame on steroids …

 

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Equally seasonal: Aji (horse mackarel), sliced finely and mixed with a chunky white miso. You make little packets with the nori …

 

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The suggested accompanying sake was from Niigata and very fruity …

 

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Advertised as buri (yellowtail) collar, but from my table I could see the broiler and that they give you the whole head …

 

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According to Japanese, the sweetest meat is around the eyes and who I am to argue …

 

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Nice conclusion to a busy, yet rewarding trip 🤗

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dcarch

dcarch

Posted
Posted

Just when asparagus season is winding down in my garden, garlic scapes are showing up.

 

Made smoked ribs, grilled pine apple and watermelon rind, on garlic scapes.

 

dcarch

 

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rotuts

rotuts

Posted
Posted

@Duvel 

 

is it a ' feature ' to almost overfill the sake glasses, yet not spill any ?

 

do y0u then slurp up  the little dish after drinking the sake ?

 

how big were those glasses ?

 

did you crawl back to your hotel ?

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weinoo

weinoo

Posted
Posted (edited)
14 minutes ago, rotuts said:

do y0u then slurp up  the little dish after drinking the sake ?

 

You're not gonna let it go to waste!! (I tend to pour the overfill back into the glass).

 

Great looking meals, @Duvel.  How about some restaurant names?

Edited by weinoo (log)
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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

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Smithy

Smithy

Posted
Posted
12 hours ago, Duvel said:

 

The otoshi: a „free“ starter (included in you cover charge). Seafood bisque korokke. Very light, very delicate …

 

IMG_9809.thumb.jpeg.483088c558490171d4baaa6677d812f7.jpeg

 

It all looks delicious, but this one especially catches my eye, given your description. If you can remember (after all that sake!) what was the interior like? Runny, like a bisque, or more solid? If you were to try making this, how would you go about it?

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

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"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
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lindag

lindag

Posted
Posted
1 hour ago, weinoo said:

Back to civilization, after a weekend in Rehoboth Beach, DE (my first AND last trip there).

 

 

 

 

Do tell.

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weinoo

weinoo

Posted
Posted
2 hours ago, Smithy said:

It all looks delicious, but this one especially catches my eye, given your description. If you can remember (after all that sake!) what was the interior like? Runny, like a bisque, or more solid? If you were to try making this, how would you go about it?

 

I'll let @Duvel answer specifically, but here's an idea of how to make korokke in general...https://www.justonecookbook.com/korokke-croquette/

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

Duvel

Duvel

Posted
Posted
5 hours ago, rotuts said:

@Duvel 

 

is it a ' feature ' to almost overfill the sake glasses, yet not spill any ?

 

do y0u then slurp up  the little dish after drinking the sake ?

 

how big were those glasses ?

 

did you crawl back to your hotel ?


Yes, it’s a sign of generosity to „overpour“. One cup sake is one go or 180 mL. When you are casually drinking it’s ok to utilize the overpour In many Izakayas they use a wooden square box to but the glass in. I find drinking the overpour (is that a word ?!) from that wooden box pleasant …

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Duvel

Duvel

Posted
Posted
4 hours ago, Smithy said:

 

It all looks delicious, but this one especially catches my eye, given your description. If you can remember (after all that sake!) what was the interior like? Runny, like a bisque, or more solid? If you were to try making this, how would you go about it?


The filling was basically a very delicate bechamel sauce, made from a light seafood bisque. I assume they use the same technique as the Spanish and cool/partially freeze the filling before coating and frying.

 

My drinking companions (all Japanese) tried to pick up the korokke with chopsticks - and made a huge mess, as it was an almost liquid filling in a fragile shell. I just used my fingers 🤗

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rotuts

rotuts

Posted
Posted (edited)

@Duvel 

 

wow  

 

Ive been to interesting  food places 

 

those that are right in front of me 

 

and id turn in .

 

lots of places ,   id say not more than 

 

what they are 

 

but the best of what they are doing .

 

but nothing ,  in the Japanese style

 

of small places 

 

that do those tasty grilled 

 

tasty stuff .

 

Good for you  to enjoy them .

 

 

 

 

Edited by rotuts (log)
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heidih

heidih

Posted
Posted
On 6/1/2023 at 10:12 AM, Norm Matthews said:

Charlie made out the menu for dinner last night.  I still was the one who got the pots and pans dirty though.  He asked for grilled chicken, mac&cheese, a salad and French fries.   For for dessert he wanted something either Little Debbie or Hostess. I got some of both and he put them away for later.

 

I meant to respond to this earlier. Charlie's dessert choice reminded me of a rom-com scenario where the planned big spectacle cake for an event gets destroyed by the dog. The boyfriemd says he'll fix it. He goes to dollar store and gets boxes of Hostess twinkies and creates a lovely cake tower and the guests rave. They sense something fsmilir that makes them happy but can't put their finger on the exact taste ;) 

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Tropicalsenior

Tropicalsenior

Posted
Posted
On 6/1/2023 at 11:12 AM, Norm Matthews said:

Little Debbie or Hostess.

It made me think of a very early thread that I read the other day about redneck party food. They had a recipe for Twinkie tiramisu. It sounded rather ghastly but reading the thread in its entirety made me realize just how much redneck food I like.

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Norm Matthews

Norm Matthews

Posted
Posted (edited)

I went to the Korean store today and got everything for dinner.  The only thing I made was the marinade for the beef spare ribs.  I got there early enough to watch the lady make the kim bob. I never noticed before but she has a machine to roll it up and heat it and another machine to slice it.  The sides were pickled radish, green onion and Nappa cabbage.  The other meat was spicy pork bulgogi

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Edited by Norm Matthews (log)
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http://normmatthews.blogspot.com/

kayb

kayb

Posted
Posted

I begin to wonder if I will ever cook again. Child A is trying to lose weight and therefore is eating little but fruit. And I’m damned if I’m going to cook just for myself.

 

I think dinner tonight will be grilled cheese with bacon. The marinara and meatballs can wait til next week.

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

heidih

heidih

Posted
Posted
55 minutes ago, kayb said:

I begin to wonder if I will ever cook again. Child A is trying to lose weight and therefore is eating little but fruit. And I’m damned if I’m going to cook just for myself.

 

I think dinner tonight will be grilled cheese with bacon. The marinara and meatballs can wait til next week.

I say happily embrace the glorious freedom of only having to please yourself. I cook just for me and my taste and I cook or re-purpse cook every day. It's fun. 

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FauxPas

FauxPas

Posted
Posted
1 hour ago, weinoo said:

Paella - chicken thighs.

 

I love it when you make paella! Just the photos are satisfying.  🙂

 

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