2004-06-01, 02:41 | Link #1 |
One Piece fan
Join Date: Nov 2003
Location: Toronto, Canada
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Oishinbo - The Gourmet
I just started downloading Oishinbo - The Gourmet ... and I just learned that this was an old show from the late 80's... I was wondering if anyone out there has info on this show? anyone seen it already?
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2004-06-01, 05:27 | Link #3 | |
Senior Member
Join Date: Jan 2003
Location: Richmond, BC
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foie gras = Duck Liver......... (It's French Dish.) |
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2004-06-01, 07:03 | Link #4 | |
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Join Date: Dec 2003
Location: #anime-classic@zirc
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2004-06-01, 11:08 | Link #6 | |
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Join Date: Jan 2003
Location: Richmond, BC
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2004-06-01, 11:56 | Link #7 | |
nya`
Artist
Join Date: Feb 2004
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But I guess shoving a funnel to make them fat kinda cruel tho. It's first time I heard about this food. Is it like an expensive food in France? I only know escargot. |
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2004-06-01, 21:49 | Link #9 |
Junior Member
Join Date: Dec 2003
Location: Up North, aka, Canada
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wow, i don't believe it.. this show is exactly.. or shall i say reminds me of iron chef. In fact i wouldn't be surprised if the idea of iron chef was derieved from this anime.
(in fact there was an episode where they had a cook off.. and the main ingrediant was angular.) i'll be looking foward to more episodes... i just love food. o btw, on the foie gras, i'm not entirely sure however i do beleive there is also a duck version. |
2004-06-01, 23:31 | Link #10 |
annoying white bat
Join Date: Jan 2004
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I received the first couple of volumes of Oishinbo manga from a penpal who said that it is a very popular manga in Japan. It's as gimmicky as any sports manga with the gourmet arcana and the one-upmanship. It seems to fit in with the affluent 80s, when some Japanese drank gold dust and consumed who knows what-all else...
Yamaoka x Kurita? I hope not! He's an absolute pig, and rude besides... |
2004-06-02, 12:22 | Link #11 | |
Senior Member
Join Date: Jun 2003
Location: good 'ole US of A
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Foie gras tastes a lot like pate (considering they're both essentially bird guts), so if anyone is curious you could always try that. Pate's not bad. Drinking gold dust?! There's a brand of hard liquor that comes with gold flecks to burn your throat, scratching it and thereby maximizing alcohol intake. Somehow, it just never sounded appealing... |
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2004-06-02, 17:27 | Link #14 | |
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2004-06-02, 17:44 | Link #15 | |
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2004-06-02, 17:57 | Link #16 |
Weapon of Mass Discussion
Fansubber
Join Date: Feb 2003
Location: New York, USA
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OMG! I never knew that they get all the leftover ingredients! No wonder he always uses foie gras and truffles. I just thought that it was just because he loves to use the "big guns". He's so geedy.
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2004-06-02, 18:36 | Link #17 | |
Senior Member
Join Date: Jun 2003
Location: good 'ole US of A
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Woooh, didn't know that Iron Chef tidbit. How gloriously sneaky! I'd totally use those hyper-rare mushrooms that only grow in Japan and cost hundreds of US$ for a perfect pair. Hmm...I can't remember the name of it now. They use them as wedding gifts for the hyper-rich. Oishinbo is great! I can alternate episodes with Cooking Master Boy, which I haven't finished yet. |
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2004-06-02, 18:53 | Link #18 |
Senior Member
Join Date: Mar 2004
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They sell Goldschlager here in the states. Just about every liquor store carries it. The bottles say its made in Switzerland and it isnt anything special but it is fun to try once just to say you drank gold. It is 87 proof so slightly stronger than the average rum, whiskey, vodka which are 80 proof.
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2004-06-03, 01:31 | Link #19 |
annoying white bat
Join Date: Jan 2004
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Well I see the gold dust thing got people's attention... I don't think it was as simple as importing bottles of Goldschlager though, but I can't remember. Obviously Yamaoka would laugh his head off at the very notion that the gold would make the drink taste better.
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2004-06-03, 03:17 | Link #20 | |
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