God forbid that shinta and I should get married else our house would become a black hole of baking that would never allow anyone to escape ever again.
God forbid that shinta and I should get married else our house would become a black hole of baking that would never allow anyone to escape ever again.
If you dont get married, could i hire you both as my personal cake makers? seriously, that is some delicious looking stuff.
Top ramen and it is disgusting.
What is top ramen?
Peace.
Top Ramen
They are the company that first introduced Instant Ramen Noodle to the world in the 1950's. I can't imagine the first ramen noodles being any good and it doesn't look like it changed much in the past 50 years.
Edit: I know the website said 1970, but that was when it was introduced to the US. Instant Ramen came out in 1958.
Last edited by Dark Dragon; Tue, 04-20-2010 at 03:49 AM.
I've never tasted the Top Noodle line of products, but I've been eating Nissin Instant Ramen (出前一丁) products for most of my life.
From these selections (I've seen more, but this is enough), only the curry and satay ones taste subpar. The rest are very nice. Particularly Tokyo Shoyu, Tonkotsu, Miso and XO Seafood.
If it's not Isuzu-chan Mii~
I've tasted a few of those during my short stay in Japan and they weren't bad. Maybe it's because i was starving at the time or the fact that it was a long time ago, but the American version of their food taste horrible in comparison.
Instant noodles in Japan, or those imported from there are definitely better than the local ones I find here. However, I am not fond of instant ramen. I only eat real ramen, and my favorite is tonkotsu. I like instant yakisoba though, even more than the real version.
Peace.
Tonkotsu's rich aroma and flavour is pure awesome. I've had it for real in the past as well. The pork just melts in your mouth. (that shop also provided free second servings of noodles)
If it's not Isuzu-chan Mii~
Where did you have it?
I used to eat at Guutara in Mitaka, Tokyo before. They also serve second servings of noodles for free to students.
Peace.
I had it at this place in Gold Coast, Queensland, Australia.
I was afraid to enter that place once a few years back because everything was written in Japanese, which had an authentic (but forbidding) feel to it. During that time they must have added English (plus Korean and Chinese it seems) to some plastic menus to expand their customer demographic beyond Japanese tourists (Gold Coast is a big tourist destination after all).
I was surprised at first to discover they only sold Gyouza and Ramen (and only 3 variants at that: Tonkotsu, Tonkotsu Extra Pork, Spicy Tonkotsu). Only later did I find out that such is how ramen stalls worked in native Japan.
Last edited by Buffalobiian; Tue, 04-20-2010 at 07:33 AM.
If it's not Isuzu-chan Mii~
Specialization is the key to quality.
Peace.
Wheat toast with butter and home made blackberry jam on top. It is absolutely delicious.
Kentucky Fried Chicken thigh, original recipe with rice and gravy.
I have been to only 2 countries' KFCs, and there is such a big difference in terms of menu. What kind of chicken does KFC in your country serve? Here we usually have rice and gravy with the fried chicken. There are two basic fried chicken types, the original recipe and the hot and crispy (spicy). In Japan, they had more sandwiches, and I don't think they had the hot and crispy type.
Peace.
Original Pieces, Hot n Crispy, Coleslaw salad, potato + gravy, chips, softdrink, burgers, twister wraps, popcorn chicken.
Last edited by Buffalobiian; Thu, 04-22-2010 at 08:47 PM.
If it's not Isuzu-chan Mii~
It was a day for celebrations yesterday so we made a feast:
Cremini mushrooms with red and yellow bell peppers marinated in olive oil and pepper:
Caramelized onions with 6-year-old cheddar and black olives on garlic-butter brushed baguettes:
Arugula with cherry tomatoes and blue cheese and balsamic vinaigrette:
Salmon marinated in paprika and chipotle seasoning with garlic and olive oil:
Chili-garlic marinated shrimp with cilantro and lime:
The entire meal was cooked on the barbecue...well, except the salad, hahaha. We had a bottle of Chardonnay to go with the meal. I was really surprised at how well everything turned out.
I particularly liked how the shrimp looks. Delicious.
If it's not Isuzu-chan Mii~
Food looks awesome. Blue cheese is so expensive here. If I could afford it, I would use it to excess, like stuffing in burgers, salad dressings, sauces, pasta, pizza, everything.
Peace.
Oh it was. Do you want me to post the recipe?Originally Posted by Buffalobiian
Blue cheese is freaking awesome. But I find that the flavour is so intense that I really have to be in the mood for it.
I find that it is a love it or hate it thing. Most people I know either haven't tasted it yet, or dislike it, or worst of all, both. Yet, those that do eat it love it.
I also find that majority of those who do appreciate its flavour tend to be the ones with more sophisticated palates.
This might be because cheeses are not really a big part of my country's cuisine. The most common cheese we use here is called "processed cheese food", which obviously is not even real cheese. The sad thing about that is, most people don't even care or can't tell the difference between that and emmental, or gruyere.
Peace.
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