Foodies BS Thread.

I’ve never tried that, were they still flaky? Check the frozen bread section they have decent biscuits here, much better than canned!

I’ll try some Saki next time since I have it on hand. Does mirin last once it’s opened similar to wine?

 

Mirin is a sweet rice vinegar, yes it lasts. It is also the correct thing to use if making sushi rice.

 

Si and Co
I probably don’t have pictures, but I’ll take pictures next time in the bakeries…

I’ll have to take a look at that. I tend to make my own from available ingredients.

 

Mmmmmm… pupusas… but where is the rest of the toppings? What filling?

 

I’m a sashimi guy, so no sushi making. Closest I come is Tuna Tataki. I really like sugarcane vinegar for those moments. Wondering how different they are. Will have to compare one day… I’m guessing like a Chardonnay and a Riesling…

 

Mirin is a key ingredient in my steak sauce. Absolutely love it.

 

Oh. Wow. I didn't know I needed such a thing in my life, but here we are.

I use the pillsbury biscuits, the big ones, you can pull them apart when they're raw dough and use them to make pockets - buffalo chicken, pepperoni clazones, etc. Haven't thought of using them as a taco shape before but, this looks fantastic.

They do their own BBQ thing too. They kind of got the jist of things and were like "Oh we put a lot of sugar in this right? Oh and this needs a lot of vinegar, right?"

 

Herb crusted swordfish, cherry walnut glaze, arugula, and spiced sweet potato

 

Sushi master in Sapporo explained to me, 1/2 to 2/3 of the meal was sashimi then spilt the rest between nigiri with a very simple roll to finish.

That was one of the best dinners I've had. Visiting a friend in Sapporo, we took a train to just outside of the city to a small sushi place he said was his favorite. Sat at the bar and let the master feed us his choice for a menu that night. Only one other person at the bar and we ended up talking. Turns out he's a local construction magnet and is the patron of the restaurant. End of the night when the master's wife gave is or bill, our new acquaintance told her to put it on his tab.

We returned a week later for a simpler dinner the night before my flight home. The master and his wife handed me a couple of small gifts before leaving.

The food on that trip was astonishing. BBQ pigs intestine, chicken sashimi.....

 

More glaze info, please

 

Sauté the cherries (sweet dark in this case) with one slice of beet (for color, you don’t taste it) until absolutely mushy. Blitz in processor for 3-4 minutes, slowly streaming in heavy cream until desired thickness. Slowly stream in the walnut oil until emulsified (until desired flavor). I started with 500 grams of cherries after removing the pits.

 

Had the hankering for some poke so I used what I had. Used all the usual ingredients but I subbed canned tuna. I was super surprised!

 

Got in touch with my Scottish heritage, toad in the hole. Sausage, caramelized onions, in Yorkshire pudding.

 

I don’t mean to be rude, what about this is Scottish?

 

Colconnon with heavy cream. WOW. So simple but so tasty.

 

Oven broiled Tri-Tip. I kept and scored the 1/2 inch fat cap and broiled it to crispy perfection. Kosher salt, fresh cracked black pepper and brushed the tri-tip in olive oil. Served with fresh homemade Chimichurri.

 

The Best Damn Chimichurri
1 bunch italian parsley
1 bunch cilantro
1 bunch oregano
1 jalepeno
a lot of garlic
1/4c red wine vinegar
kosher salt and white pepper
really good olive oil
Throw it in your food processor
and thin with oil.

 

Bunch of oregano?

 

Maybe 1/2 - 1c? Fresh. Oh yeah, and for you kids, this will grow hair on your chest.