99% of sushi eaters order the worst things on the menu. I'm typically one of those.. I'm just aware that my Philadelphia roll is a laughable excuse for sushi.
11-05-2013 10:31 AM
#12376
| |
99% of sushi eaters order the worst things on the menu. I'm typically one of those.. I'm just aware that my Philadelphia roll is a laughable excuse for sushi. | |
11-05-2013 10:45 AM
#12377
| |
I'mma go with this. | |
| |
11-05-2013 10:54 AM
#12378
| |
11-05-2013 11:50 AM
#12379
| |
I would assume Spicy Tuna is about as middle of the road and safe as you get for taste and consistency. | |
| |
11-05-2013 12:07 PM
#12380
| |
i had octopus sashimi when i went last night and that was really nice and a pork katsu curry cos i wanted something hot. both really nice actually. dragon roll looked good as did rainbow roll | |
11-05-2013 12:14 PM
#12381
| |
California roll is usually considered an American bastardization of sushi. This because there is cooked crab in it, instead of raw fish. Basically, anything that is popular in America is not too popular on the western Pacific, where sushi comes from... so it's considered 'trash' or 'inauthentic' at best. | |
11-05-2013 12:28 PM
#12382
| |
http://en.ilovecoffee.jp/posts/view/89 | |
11-05-2013 02:30 PM
#12383
| |
11-05-2013 02:40 PM
#12384
| |
Yeah but "battered and deap-fried" is just an ugly term for "especially delicious". | |
| |
11-05-2013 02:44 PM
#12385
| |
This one's cool around the 2 minute mark. Their 2nd setup is the interesting one to me. | |
11-05-2013 04:14 PM
#12386
| |
California roll has long been one of my least favorite rolls so you won't get any argument from me there. But I do like mixing in some higher fat/higher cal sushi like philly roll (cream cheese) or something fried or that has spicy mayo or whatever. If everything is just leanish fish and rice it just takes too damn much to get any sort of a satiating meal. | |
11-05-2013 04:24 PM
#12387
| |
| |
11-05-2013 04:38 PM
#12388
| |
Hey boost, I have some frozen pig ribs, an oven and a grill. | |
11-05-2013 05:43 PM
#12389
| |
11-05-2013 07:19 PM
#12390
| |
11-05-2013 08:02 PM
#12391
| |
| |
11-05-2013 08:37 PM
#12392
| |
| |
11-05-2013 08:41 PM
#12393
| |
The great thing about sushi is that you can typically order tiny amounts of everything so you can sample and get a feel for what you like. I tend to like the simpler rolls like salmon, or salmon & avocado and/or cucumber, tuna, whitefish. I also like those green/red dragon rolls which have those tempura shrimp & shit inside with avocado/salmon on top. | |
11-05-2013 09:28 PM
#12394
| |
NIN about to go on. I'm so excite! Finally seeing them! | |
| |
11-06-2013 12:48 AM
#12395
| |
| |
11-06-2013 01:00 AM
#12396
| |
| |
11-06-2013 01:47 AM
#12397
| |
I don't really care much for maki, and much prefer sashimi or nigiri. I do enjoy the flavor of sushi rice quite a lot, so I'll very often get a sashimi bowl with rice. But my palate for sushi is shit. I just know that I don't like the heavy stuff much. Well, it's not bad, i just love it simply and light. Fish, rice, soy sauce, wasabi and ginger. repeat. | |
| |
11-06-2013 09:27 AM
#12398
| |
11-06-2013 09:40 AM
#12399
| |
| |
11-06-2013 12:06 PM
#12400
| |
BANNED
|
|
11-06-2013 12:18 PM
#12401
| |
Fucking fat pervert. Start at the belly, tease the bitch. | |
| |
11-06-2013 01:51 PM
#12402
| |
If you don't have 12 - 15 hours to spend carefully attending a smoker for a day, then the simmering technique is king. | |
11-06-2013 06:42 PM
#12403
| |
*simmer and boil are not synonymous. This may seem like a nit pick to the unwashed masses, but this is the difference between dog food and a delicacy. | |
11-06-2013 06:46 PM
#12404
| |
| |
11-06-2013 07:26 PM
#12405
| |
11-06-2013 07:30 PM
#12406
| |
FALSE | |
Last edited by d0zer; 11-06-2013 at 07:34 PM. | |
11-06-2013 10:25 PM
#12407
| |
It's not false... If you had a brisket, it wouldn't matter. The one large chunk in the pot wouldn't greatly impede the natural mixing of the water. Once you fill the pot with carrots and potatoes, though... then the notion of simmering makes sense. I concede to your point. | |
11-06-2013 10:30 PM
#12408
| |
hey dr chemistry and physics or whatever, you know how so many oils turn to trans fats etc when overheated and everyone's all like coconut/grapeseed oil are the best right now and stuff? | |
11-06-2013 10:41 PM
#12409
| |
In many cases my delicacy vs. dog food illustration is not an exaggeration in the least bit. | |
11-06-2013 10:47 PM
#12410
| |
| |
11-06-2013 10:56 PM
#12411
| |
When I said FALSE, I WAS just arguing from a place of "I just read something 30 seconds ago on wikipedia". | |
11-06-2013 11:00 PM
#12412
| |
| |
Last edited by boost; 11-06-2013 at 11:37 PM. | |
11-06-2013 11:07 PM
#12413
| |
I was gunna axe u about 30 degrees, but then I realized you were using F, wiki article uses C, and apparently there isn't even a fixed std for braising temp. | |
11-06-2013 11:14 PM
#12414
| |
Also, that's just one aspect of the issue. In brief: | |
11-06-2013 11:24 PM
#12415
| |
Yeah, part of me enjoys the lack of absolute rigidity. It feels more creative. But then there is the part of me that respects hard science too much to really defend this aspect of cooking. A lot of people agree with you though, and there is a lot of effort to standardize terminology. Esp with many cooks going through culinary school now, where there are only a handful of text books being employed-- we're pretty much all learning the same numbers now. But more importantly, as the culinary world is pushing itself, you're seeing more and more that recipes call for more and more precision. So instead of telling you to poach the asparagus, you'll see "sous vide asparagus at 84.28°C" | |
11-06-2013 11:31 PM
#12416
| |
All interesting info, really. | |
11-06-2013 11:48 PM
#12417
| |
potssidebar: I've heard this is a good way to make potsbutter because the animal fat (butter) absorbs the 'active ingredients' while the plant matter sinks in the water eventually and then you just cool it and pick off the sweet sweet weed butter top with no additional filtering of the butter needed. | |
11-07-2013 12:42 AM
#12418
| |
Nice, that's a cool pothead/cooking hack. | |
11-07-2013 04:27 AM
#12419
| |
| |
11-07-2013 04:28 AM
#12420
| |
11-07-2013 04:30 AM
#12421
| |
| |
11-07-2013 05:12 AM
#12422
| |
BANNED
|
|
11-07-2013 04:42 PM
#12423
| |
on the no-smoker ribs topic: instead of simmering or boiling to start, I've always wrapped the ribs loosely in foil with some apple juice in the bottom and baked them at 250 for several hours. This achieves the same goal but you end up with meat that is more tender. After this they go on the grill for 30-45 mins for flavor and saucing. | |
| |
11-07-2013 05:56 PM
#12424
| |
Product placement lolz | |
| |
11-07-2013 06:28 PM
#12425
| |
|
Healthy food tastes amazing. The main issues are that some of it is expensive, the industry isn't geared towards mass production of healthy food (so it's hard to find without expensive services attached), and that it too can be overeaten. Like if you're trying to lose weight, switching to healthy food won't do too much for you, but eating less of anything will. |
11-07-2013 07:25 PM
#12426
| |
I made some beef stew couple days ago. Used maybe 2 lbs of beef, 5 potatoes, cut up some baby carrots, and a thing of button mushrooms, plus 3 cloves of minced garlic. Breaded the meat in flour, bit of salt, black pepper, and white pepper, seared it in olive oil and unsalted butter, added an onion, the garlic, made a roux, let it simmer for about 45 minutes covered - added potatoes, carrots, and mushrooms, let it cook for about another hour on low. While that was finishing I made some yeast rolls. | |
| |
11-07-2013 07:33 PM
#12427
| |
I cleaned my oven for the first time in like 2 years. Bitch is as good as new. I can actually look in and see whats cooking. | |
| |
11-07-2013 07:45 PM
#12428
| |
| |
11-07-2013 10:06 PM
#12429
| |
So I'm tired of buying groceries (especially produce) and having it go bad or not knowing I have stuff. How many mustards can a person own?!?!? | |
| |
11-07-2013 10:08 PM
#12430
| |
|
paying attention to what's in the refrigerator. so basically the opposite of werewolf |
11-07-2013 11:01 PM
#12431
| |
11-07-2013 11:01 PM
#12432
| |
fuckin' love mustards. | |
Last edited by d0zer; 11-07-2013 at 11:07 PM. | |
11-07-2013 11:02 PM
#12433
| |
|
til there's never enough moutard |
11-07-2013 11:11 PM
#12434
| |
as a witness in court, caesar was asked why he divorced his wiff who he claimed wasn't doing anything wrong. he was like "rumors are bad enough so i peaced" | |
11-07-2013 11:13 PM
#12435
| |
caesar cried like a baby at a statue of alexander the great like a little bitch because alexandar the great had done so much moar than ceasar by the age of 24. Thing is caesar didn't inherit power so like stfu caesar u tryhard. | |
11-07-2013 11:18 PM
#12436
| |
|
history is incredible |
11-07-2013 11:38 PM
#12437
| |
11-07-2013 11:44 PM
#12438
| |
|
d0zen is good drunk |
11-07-2013 11:45 PM
#12439
| |
| |
11-07-2013 11:51 PM
#12440
| |
11-08-2013 03:33 PM
#12441
| |
11-08-2013 03:35 PM
#12442
| |
|
watch out before he beard slaps you |
11-08-2013 03:36 PM
#12443
| |
will bouncy right off my baby smooth face | |
11-08-2013 03:38 PM
#12444
| |
in the spirit of randomness... | |
11-08-2013 04:06 PM
#12445
| |
totally forgot about the tear I went on last night in this thread. hot damn. | |
11-08-2013 06:57 PM
#12446
| |
http://www.vanityfair.com/politics/2...ant-closed-off | |
| |
11-08-2013 07:02 PM
#12447
| |
doozer the b0zer in one gif | |
| |
11-08-2013 07:07 PM
#12448
| |
|
Thanks for that. I love reading things like this. |
11-08-2013 07:09 PM
#12449
| |
There's a pretty sweet principle that hugs closely to the anthropic principle - everything is the way it is because it got that way. If you understand the history, and have some appreciation for the process that allowed or forced it to evolve as it did, you'll have a pretty solid perspective on how things are. | |
| |
11-08-2013 07:11 PM
#12450
| |
I'm hot on Chris Christie these days and I can see myself picking him with a doe-eyed 'wait and see' attitude as I had and still have with Obama. | |
| |