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.
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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.
I'mma go with this.Quote:
Originally Posted by boost
But, at a local place they have this "UFO" roll, and that shit was amazing as fuck. Last time boyfran and I went [couple of days ago], we just got the combination thing where it's 3 simple sushi rolls for like 13 bucks. California roll, something with cream cheese in it, and then a tuna roll. Don't care though, cause shit was amazing.
My brother told me about this place, it's kinda sorta tucked off the main road, and it's a smaller place, but the waiter we've had both times is an old japanese man who's really nice - and the rest of the waitresses call him "Mr.lastnamehere". I can't think of what the last name was.
But, Pascal - get whatever sounds good to you, and if it doesn't sound good, try it once to see if you wouldn't like it. I was raised in a weird way, Mom would get me to try something at least once, and if I didn't like it, I didn't have to eat it, and could spit it out into the trash. I usually liked everything, unless it had mayo in it, or unless it was brussel sprouts, or was something like potato salad or egg salad or any other nasty "salad" shit.
in other news - i have side swept bands now.
How are you defining 'worst' here?Quote:
Originally Posted by boost
I would assume Spicy Tuna is about as middle of the road and safe as you get for taste and consistency.
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
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.Quote:
Originally Posted by Lukie
In other news... anyone have any real info on this
sushi - rice w/ vinegar
sashimi - sliced raw fish
???? - combining them together and wrapping them w/ seaweed?
http://en.ilovecoffee.jp/posts/view/89
HOW TO EAT SUSHI.
Try eel (unagi). It's cooked (if that kind of thing matters to you) but it's awesome.Quote:
Originally Posted by Pascal
I stay away from anything tempura when I get sushi -- that is a fancy word for "battered and deep-fried".
Yeah but "battered and deap-fried" is just an ugly term for "especially delicious".
This one's cool around the 2 minute mark. Their 2nd setup is the interesting one to me.Quote:
Originally Posted by Galapogos
Shooting Water Balloons
The line of balloons actually stops the bullet when it bounces off of the 3rd water balloon in the line.
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.Quote:
Originally Posted by MadMojoMonkey
Quote:
Originally Posted by Lukie
I mean that it's like asking the broader public what their favorite beer is. Overwhelmingly, even those who say they love beer, will have Budweiser or MGD as their favorite. Again, I myself often drink cheap american light beer, because it's cheap, easy to drink, and has alcohol in it. I enjoy it, and there is nothing illegitimate about that, but that doesn't change the fact that it's shit beer. Most people simply aren't aware of this fact, are in denial, or are defensive, because they feel that their choice in sushi, beer, movies, etc is integral to who they are.
As for sushi-- if you're going to a place that ever has lunch specials, all you can eat deals, etc, you're not likely to make some sort of culinary discovery. Their rolls are going to be the same vanilla selection that you find at all the other cheap sushi joints. Pick one, it's almost certain to not offend your western palate.
On the other hand, if you're dropping some money eating at a place known for their craft, and you're not a pussy, sit at the sushi bar and let the sushi chef feed you.
Hey boost, I have some frozen pig ribs, an oven and a grill.
Teach me massa
maki = raped in seaweed from what i rememberQuote:
Originally Posted by MadMojoMonkey
:shock: There's a word for THAT?!Quote:
Originally Posted by Pascal
I'm allergic to fish so I have no clue but my wife loves sushi so we go fairly often. Her must have is called tuna on fire which is basically a slab of spicy tuna sashimi.Quote:
Originally Posted by Pascal
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.
NIN about to go on. I'm so excite! Finally seeing them!
Quote:
Originally Posted by d0zer
My BBQ game is pretty weak tbh.
That being said.. A lot of people, when making ribs at home, simmer them most of the way, then finish them on the grill for flavor. It's sacrilege, but it's also pretty easy and can easily be superior to the vast majority of ribs served out there.
Alternatively, if you're a sauce heavy guy, you can sear them on the grill, then simmer them in sauce on the stove top or in the over-- you're just braising them here.
Like I said, the above methods are for hacks-- but the real deal requires a lot of time, a lot of trial and error, and for consistency a pretty expensive (or well crafted if you're handy with a welder) setup. And whether it offends the BBQ gods or not, I've had damn good ribs made entirely indoors.
11/22 for me...can't wait!Quote:
Originally Posted by bigred
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.
I have also watched Jiro dreams of sushi about 40 times and it still gives me wood everytime. I have never done something at the bar where they just feed you a piece at a time. Does doing that have a name? Everytime I belly up to the bar at a sushi place, i always just order off the menu... and while they do have a "chef's choice" special, that doesn't seem to be the same thing.
I do like sauce, and I AM a hack so the grill searing braise method seems to be the way to go I guess.Quote:
Originally Posted by boost
It was awesome! Lighting and set design awesome as always. Trent's a real performer. Interesting setlist and of course he wouldn't cover all the songs I want in a 5 hour setlist let alone the 1.5 to 2 hours we had but man oh man, I want another.Quote:
Originally Posted by Hawk
Fucking fat pervert. Start at the belly, tease the bitch.
If you don't have 12 - 15 hours to spend carefully attending a smoker for a day, then the simmering technique is king.Quote:
Originally Posted by boost
You get a huge pot and boil the ribs until they're basically cooked. At least you want them cooked on the outside. This step also ensures that the meat will slide right off the bones when they're ready to plate. As such, I recommend pre-boiling ribs even if only for 5 - 10 minutes before smoking.
Then you transfer them to a smoker, where you'll want them to sit for at least 3 hours, the longer the better. DO NOT let your smoker dry out or you'll ruin the batch. You'll laugh and cry for days if you do that.
Once they're off the smoker... add the sauce at the end.. as in on the plate. Sauce is unneeded when ribs are done right, if you ask me. The smoke flavor is superficial for the most part (i.e. on the outside of the meat); it doesn't seep in very well. So you can accidentally rinse off flavor by adding sauce before the plate. If you add the sauce on the plate, then the smoke flavors rinse onto the plate, so no big deal.
*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.
*meat sliding off the bone is often cited as a desirable. I won't scoff at ribs like this, but it's amateur hour for sure. A little bite and the need to pull a little from the bone is perfect-- you actually feel like you're eating ribs, instead of a McRib.
*the smoke flavor will "rinse off" with the application of sauce, because you're cooking the ribs before smoking them. Again, I don't mean to absolutely trash the short cuts, as they are great, considering the time they cut out of the process. Nonetheless, there is good reason the BBQ snobs scoff at them.
I pictured a distraught man dumping his plate on the floor and calling the pets because he boiled when he should have simmeredQuote:
Originally Posted by boost
What specific nit are you picking here? Amount of water? Rate of boil?Quote:
Originally Posted by boost
Any freshman chemist can assure you that any level of boil is the same temperature. Whether it's a simmer or full rolling boil... it's the same temperature.
FALSEQuote:
Originally Posted by MadMojoMonkey
http://en.wikipedia.org/wiki/Simmering
edit: TIL
edit: also this: http://www.diffen.com/difference/Boiling_vs_Simmering
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.
Where the water is turning from liquid to vapor, that's a given temperature for a given pressure. The chunks of stuff in the boiling fluid serve to impede the transport of thermal energy, so there are some spots which are hotter than others (namely, those that are close to the heat source are hotter than those that are far away).
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?
Well if you have some water in the pan too like say from sweating vegetables, will that keep something like olive oil or butter from overheating and turning into cancer?
In many cases my delicacy vs. dog food illustration is not an exaggeration in the least bit.Quote:
Originally Posted by wufwugy
Also frying, browning, searing, and sauteing are all different and quite distinct methods of cooking. It's sad that most cookbooks don't use the proper vernacular because they're afraid the readership won't be familiar with and won't take the time to familiarize themselves with it. I can read most of these recipes and knowing what the finished product should be, I'm able to infer the method they're calling for-- but I cannot fathom how the average person gets edible food out of the vast majority of the cooking section of Borders.
Because they're used to eating shit out of a packet?Quote:
Originally Posted by boost
When I said FALSE, I WAS just arguing from a place of "I just read something 30 seconds ago on wikipedia".Quote:
Originally Posted by MadMojoMonkey
I always thought the difference between boiling and simmering was just a water evaporation vs cooking speed tradeoff, but the point about it being more "gentle" on the food makes sense.
Quote:
Originally Posted by MadMojoMonkey
You're wrong.
While cooking is essentially a lesser science under the chemistry branch, it has it's own lexicon-- one which holds that simmering and boiling are two distinctly different methods, and are absolutely not interchangeable.
The reason has everything to do with even cooking. When you dunk that 60°F (because you thought ahead and let it come to temp on the counter an hour or so, else the issue be further exacerbated) brisket into your simmering water, the outside starts to cook at a rate faster than then center, but because the temperature differential isn't too great, this isn't an issue. However, when you plop that same piece of beef into boiling water, the 30°F or so degree increase in water temperature is absolutely enough to ensure that you cannot possibly cook both the outside and the inside to the proper point.
But, "Oh! It gets even worse?" you say? Yep. When the exterior of the meet is overcooked, the fibers in the meet contract. Not only does this squeeze liquids (fat and water based) out of the overcooked exterior layer, but since it is enveloping the rest of the meat, it's contraction squeezes the juice out of that like a sponge. Now without the help of the liquids to regulate it's slow rise in temperature, the interior is sure to quickly overcook as well. And if it's not? Don't let the pink fool you. If it's gotten to this point the meat terribly dry.
Don't believe me still? Give it a try. This is why you'll see cooks freaking out when a pot unexpectedly begins to boil. Less than a minute of boiling can ruin hours of work, hundreds of dollars in food cost, and 86 and item off a menu.
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.
f'n soft sciences man, amirite? pur mafs 4lyf :x
Also, that's just one aspect of the issue. In brief:
Simmering vs Boiling when making stock.
The French simmer because they wish to have a crystal clear broth with a floating skim'able fat content. The Japanese on the other hand want the rapidest boil for some of their stock, such as for the popular tonkatsu ramen pork broth. Not because they're in a hurry (in fact these stocks are typically cooked anywhere from a dozen to dozens of hours), but because they wish to have a very rich broth and the violent boil actually emulsifies the fat and other "impurities" (as the french see them) into the stock.
Amount of water
Not sure if you were dismissing this or not, but you mentioned it MMM. Amount of water and in turn pot size are crucial. It is a ratio dependent on the product you wish to cook. In most cases if you are boiling, esp when the liquid is cheap (i.e. seasoned water), you want the biggest pot and most water available, while keeping time and B.T.U. constraints in mind. The reason for the abundance is it can absorb the colder product and not drop from a boil. Simmering is similar, although it is often done with more expensive liquids, or you may wish to impart flavor from the product into the liquid, then incorporate the liquid into the dish later. In this case, this would be a limiting factor to how big you can go.
Didn't I say "in short"? Derp...
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"Quote:
Originally Posted by d0zer
Arguably, some of the craft is lost with methods like sous vide'ing, but when you can so reliably repeat specific results, you have so much time to apply your craft elsewhere-- or spend more energy on creativity.
All interesting info, really.
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.Quote:
Originally Posted by boost
I'm typically too lazy for such things and just revert to the boiling mason jar strat for no smell & convenience and forgo filtering, just chewing up the plant matter cuz I'm not all prissy about it :x
Nice, that's a cool pothead/cooking hack.
ha ha thisQuote:
Originally Posted by Galapogos
typo of the monthQuote:
Originally Posted by Pascal
At least once a year I promise myself I'll try and make pot butter, but I never doQuote:
Originally Posted by d0zer
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.
Product placement lolz
http://www.youtube.com/watch?v=oQYwFND7rHE
and my favorite: "bing it".
http://www.youtube.com/watch?v=nfHuZ5qrYX4
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.Quote:
Originally Posted by ChipEaterMan
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.
I don't brag about my cooking very often, but after I tasted the stew and yeast rolls together, I was just like, "holy fuck, I cooked that.". The beef is tender enough for me to eat it without pain after just having my braces tightened yesterday. Oh my god, how the fuck did I make this?! Made it day before yesterday, and it's like it just keeps getting more tasty.
Oh, AND! Had a couple of crime analysis things done for houses, and they are so many less calls in these areas, and still in the price range. Our realtor talked about his trip to Mexico. Apparently he's a certified advanced scuba diver, and went diving with his buddies that he went to Mexico with. He showed us pics of his dogs and his daughter that is apparently doing pointe ballet - this kid is 13. What the literal fuck. Oh, and he also showed us the video of the diving thing, they had an eel chasing a speared fish. Shit was crazy.
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.
Wow, Bing knows its shit. It called "Clifton Bowles" and nothing else after she just typed "cl". I'm gonna go out and buy me a Bing today!Quote:
Originally Posted by jackvance
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?!?!?
Any good solutions out there? Perfect state is a refrigerator that has a built in database and can scan what food I have as it goes in. Obv we're some time away from that. What's my practical solution?
paying attention to what's in the refrigerator. so basically the opposite of werewolf
i keed
If you're having mustards go bad like...iunno. you're not THAT old and the correct answer is many. many moutard.Quote:
Originally Posted by bigred
fuckin' love mustards.
edit: started making my own caesar dressing with like anchovies and good mustard and shit. fucking so good.
biggest problem with bottle caesar dressing is there's not balls to it, no bite. gotta have that garlic mustard bite to honor history's best dictator who as a young man apparently was captured by pirates, was offended at their randsom# and demanded it tripled. While capitive said he was gunna wreck them once he was free, they luld, then his manies came in and he went and hunted them down like dogs as a f'n boss like motherfuckin' caesar would.
your salads and drinks should reflect this legacy.
til there's never enough moutard
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"
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.
I'm listening to hardcore history on my 1/2hr commutes and it is fantastic. ty joe rogans.
history is incredible
if there was more money in it, i would defo pursue a cultural geography doctorate. this shit explains everything about everything
If I find myself drunk in someone I barely know's fridge past midnight, and notice a decent mustard supply kickin' around, I'm immediately intrigued. in the possibility of soulmate.Quote:
Originally Posted by wufwugy
d0zen is good drunk
sounds like a got damn partyQuote:
Originally Posted by d0zer
lol u made me go read wat i said. wp icwutudid and yes I am the greatest kind of drunk. the introvert that turns into a sometimes annoying happy guy that talks a lot.Quote:
Originally Posted by wufwugy
watQuote:
Originally Posted by d0zer
watch out before he beard slaps you
will bouncy right off my baby smooth face
in the spirit of randomness...
blindfolds are goddamm terrifying.
totally forgot about the tear I went on last night in this thread. hot damn.
http://www.vanityfair.com/politics/2...ant-closed-off
Really interesting look at the shortfalls of Obama's inter-personal skills in Washington.
I recognize that this is not the proper thread for anything smelling like politics, and you recognize that random implies an inability to predict what post will come next, so we'll all just roll with this because you and I are too lazy for anything else.
doozer the b0zer in one gif
http://i.imgur.com/99ZD2Yz.gif
Thanks for that. I love reading things like this.
Obama was never a better candidate than Hillary. He lost the popular vote to her, but won more delegates due to every southern state with lots of black voters moving to him. Hillary would have gotten over 90% of the black vote in the general election, but was crushed by the black vote when running against a black guy. She would have beaten McCain by even more than Obama did
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.Quote:
Originally Posted by wufwugy
When I heard cultural geography, I imagine cultural history.
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.Quote:
Originally Posted by wufwugy
When a man is a driven to solve a problem, he'll find a way to reapply himself again and again in different ways before he cracks through. I think Obama is just such a man, so I'm not too low on him today.