Though, I would very gladly eat ham katsu too, as long as it was made with really good back bacon.
I just saw that ham katsu is a thing.
Now… do they also do it with pressed, dried fish?
Because I would eat a breaded, fried, crispy, thin tile of fish with a super-cold beer. At least, I would try it.
After trying the regular grilled type, and the squid version.
(I still have a dried squid in the cupboard waiting to be grilled and eaten, going on 9 or 10 months. I hope it’s still good.)
Continuing Eataku’s international exploration into the world of Lay’s potato chips, today I’ll show you the different flavors I picked up last summer in Thailand…
Not to be confused with Lobster Hot Plate…
These didn’t have an English explanation, but my guess was they were a spicy Thai sambal…
A similar spicy chile flavor, but with dried shrimp, ginger and lime…
And what’s an Asian potato chip package without a local celebrity or pop star appearance?
Roast salmon flavor…
And her boy band counterpart…
Hawking spicy meatball flavored chips…
Okay. WHERE do I buy these online?
Oh haaay! @PlinSF’s grilled Spanish octopus 🐙 tomato, crispy butter beans & lemon. Delish!
@nattybumps @marycurranstylist @lakiv @cleonelli (at Plin SF)
*adds to list*
Matsutake mushroom season has begun!
Thanks to Chef Hiroki Abe at En Japanese Brasserie for the pic.
Good. I have been waiting for this. Now, where do I get them in Sacramento?
♡ -FOODPORN ♡ | via Tumblr on We Heart It.
Mmm, yes, perfect, I need this. It’s, uh, tuna, though (see who I reblogged from).
How long does tuna take to defrost? Or, ideally, an even milder sashimi-grade fish. That might be a good neutral/bland food option…
What kind of cheese should I use for a quesadilla meant to be packed as lunch and eaten later?
Something that’s good at room temperature after melting. Texture is important.
Random food idea:
Usuzukuri-sliced fish, layered alternately with similarly-cut napa cabbage, romaine lettuce, shiso, daikon, and onions and/or garlic if appropriate. Then topped with chogochujang or something similar, and sesame oil and salt.
Basically a fancy layered hwe dup bap, if there were rice under it, or a kind of sashimi salad.
So, today was a big trip to the Korean/International market, after browsing the farmers’ market.
At the farmers’ market, I bought:
- half a pound of “ugly” garlic - $2.40
- two branches of red/yellow/orange Thai chiles - $2
- a bag of “cosmetically challenged” shiitake mushrooms - $3
Then at the Korean market, I went a little overboard:
- 15 lbs Korean rice - $13
- Korean green onions
- perilla leaves
- Korean peppers
- Korean radish
- pickling cucumbers
- Chinese soy sauce
- Chinese black vinegar
- sesame oil
- sake for cooking
- makgeolli for drinking
- instant dashi granules
- Chinese “preserved vegetable”
- pickled burdock root (gobo)
- two types of furikake
- half-sour deli pickles
- thinly sliced pork butt (“for bulgogi”)
- sliced beef tongue
- beef banana shank
- pressed tofu
- unagi kabayaki
- Japanese kurobuta sausage
- shrimp shumai
- pork shumai with shrimp
- seasoned baby crabs banchan
- sansho pepper
- prik king paste
The first batch of fermentation pickles are canned and in the usually-coolest, most temperature-constant place in the apartment. I’ll burp them whenever I remember, hopefully at least twice a day.
CSA cucumbers, one jar of spears, one jar of slices, with dill and pickling spices. Each was inoculated with a few spoonfuls of liquid from storebought half-sours.
The jar in the back holds the remainders of the cucumbers, some tiny carrots, a head of garlic, two red pearl onions, an orange Thai chile, mustard seed, coriander seed, and turmeric; inoculated with raw sauerkraut and its juices.
I’ll be monitoring the temperature tonight with two separate thermometers, and comparing the readings. It’s a bit warm now, but it should cool off.
Coming up later: sauerkraut, turnips, Hunan chopped chiles, radish kimchi.
#cestdoux #tsubame #izakaya #encornetaukoji @karine_v
Now that’s a dosa.