Cooking and Dining

Postby **columbia** » Fri Jan 19, 2018 2:26 pm

Ceramic a must for a yakatori grill?

Postby **tifosi77** » Fri Jan 19, 2018 2:33 pm

I wouldn't necessarily say it's a must, but that's what I have direct experience with.

Postby **columbia** » Fri Jan 19, 2018 2:36 pm

I was looking at this one...

Postby **tifosi77** » Fri Jan 19, 2018 2:41 pm

There you go, same brand.

I've actually never gone full bore and purchased binchō-tan charcoal, because it's stupid expensive.

Postby **columbia** » Fri Jan 19, 2018 3:00 pm

I like the ro8und one, due to portability aspect.
You can't get it from Amazon

, so have to order it from Home Depot.

This makes up for not buying that smoker back in December; blew the money on the 60s guitar instead.

Postby **tifosi77** » Fri Jan 19, 2018 3:03 pm

You can't get it from Amazon , so have to order it from Home Depot.

LIES

https://smile.amazon.com/Fire-Sense-Sma ... 205&sr=8-4

Postby **columbia** » Fri Jan 19, 2018 3:11 pm

hmmmm

Danke!

Postby **columbia** » Fri Jan 19, 2018 3:40 pm

Fugu Freakout: Don't Eat The Blowfish, Japanese Officials Warn
https://www.npr.org/sections/thetwo-way ... cials-warn

Postby **tifosi77** » Fri Jan 19, 2018 3:43 pm

I had no idea you could by fugu in grocery stores. Restaurants that are authorized to prepare it have incredibly strict protocols that must be followed, including hazmat containers for the waste.

Postby **Shyster** » Fri Jan 19, 2018 4:54 pm

I don't believe yakitori meat is marinated. Yakitori generally comes one of two ways, either plain with salt and pepper or covered with a glaze called tare, which is made of soy sauce, mirin, sake, sugar, and other ingredients like garlic, ginger, scallions, sesame, etc. Every place is going to have a different recipe. Not every yakitori place uses tare.

I could be wrong, but I'm not aware of marinades playing that much of a role in Japanese cuisine. I think you'd be more likely to find meat braised or simmered in a flavoring (such as Buta no Kakuni—braised pork belly) or with a glaze applied during/after grilling (like the tare for yakitori or the unagi sauce used on grilled eel). I'd be very surprised if marinating beef is a thing. Japanese beef is generally high-end and expensive, and I think it would be seen as a sin to cover up the flavor.

Postby **shafnutz05** » Fri Jan 19, 2018 8:53 pm

I am in love with my sous vide machine. I'm pretty sure I have a relatively generic brand, but so far it has been wonderful. I made filets for my wife and I tonight, just perfect medium rare, seared with avocado oil, and she continues to be blown away. She is a true believer now too.

Postby **tifosi77** » Sat Jan 20, 2018 5:07 am

Postby **Kaiser** » Sat Jan 20, 2018 2:16 pm

My last 3 meals were ice cream

Postby **columbia** » Sat Jan 20, 2018 2:17 pm

Smothered chicken on deck.

Postby **meow** » Sat Jan 20, 2018 2:27 pm

My last 3 meals were ice cream

Welcome to adulthood.

Postby **columbia** » Sat Jan 20, 2018 3:16 pm

I’m still jealous....

Postby **Freddy Rumsen** » Sat Jan 20, 2018 5:49 pm

I made myself fettuccine alfredo with blackened chicken and cajun seasoning for supper and it was very good.

Postby **DigitalGypsy66** » Sat Jan 20, 2018 11:45 pm

My dad made a huge batch of James Beard's French Onion soup...so good.

Postby **columbia** » Sun Jan 21, 2018 1:55 pm

A (and the best) local Indian place has started an all you can eat dosa night. I’ve tried to make them myself (and heavily failed), so this is good news.

Postby **columbia** » Sun Jan 21, 2018 2:01 pm

Speaking of dosas...

Postby **tifosi77** » Sun Jan 21, 2018 9:36 pm

Late lunch/early dinner today was pretty dang tasty:

Vietnamese Wings With Nước Chấm

Postby **columbia** » Mon Jan 22, 2018 9:47 am

https://www.chefsteps.com/activities/ho ... t-pizzeria

@count2infinity

Postby **Silentom** » Mon Jan 22, 2018 9:49 am

I've never had Indian food. What's it like? Comparable to any other ethnic cuisines?

The wife and I were actually talking about that last week, when we drove past the one on McKnight Rd.

Postby **Viva la Ben** » Mon Jan 22, 2018 9:53 am

Its similar to middle eastern cuisine.

Postby **shmenguin** » Mon Jan 22, 2018 10:01 am

I've never had Indian food. What's it like? Comparable to any other ethnic cuisines?

The wife and I were actually talking about that last week, when we drove past the one on McKnight Rd.

it's not all spicy and it's not just going to make you crap your brains out (i mean...it might, but it doesn't have to). but generally, there's chicken/lamb/goat + rice + some sort of curry + a rich sauce.

chicken tikka masala is as benign of a dish as it gets. i suggest you go try it. i also suggest i go get some for lunch.