2009-03-18, 18:40 | Link #144 | |
勇者
Join Date: Dec 2006
Location: Tesla Leicht Institute
Age: 34
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That sounds really nice, I love both Tonkatsu and Curry that combo seems near perfect.
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2009-03-18, 18:54 | Link #145 |
Senior Member
Join Date: Feb 2009
Age: 35
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I dunno my only gripe with tonkatsu its just a complete bitch to make. Don't get me wrong, I loved fried and crispy as much as the next asian but man with out a fryer doing fried food in general is a pain. The same goes for Tempura which i also love but find it a complete chore to make. Curry Rice on the other hand is probably one of the best boxed product that I have ever had, and of course it would be better made from scratch but really when it comes down to convenience man curry rocks. I just find that most restuarants don't have great food quality at least compared to when I prepare food at home, and honestly if I had a kitchen the size of resturaunt I'd probably never eat out.
Any ideas on other preparation methods for tonkatsu? personally I've tried baking it, but the pork comes out dried and not delciious, even with a fattier pork chop. |
2009-03-18, 19:19 | Link #146 |
NERV Personnel
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I'll have to agree with you on the tonkatsu cooking -_-. I tend to use a wook when I make mine with an assembly line on the counter for making it all . What I don't like is how fast the oil can get dirty with all the panko gathering and burning at the bottom which requires either them to be scooped up or having to change out the oil and reheat it completely .
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2009-03-18, 20:29 | Link #147 | |
Obey the Darkly Cute ...
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Join Date: Dec 2005
Location: On the whole, I'd rather be in Kyoto ...
Age: 66
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Between the asia-marts, costco, and local "hippy green groceries" we barely walk into big box groceries anymore (and usually end up pissed off when we do).
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2009-03-18, 21:16 | Link #148 | |
Senior Member
Join Date: Feb 2009
Age: 35
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2009-03-18, 22:03 | Link #149 |
Dreamer
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I've had authentic pocky, sushi, and sukiyaki. I loved them all!
I've also tried to make rice balls. They tasted great.... but they were more like rice mountains than the triangle like balls they're supposed to be. We have a Japanese steak house, a sushi buffet, and an authentic Japanese lunch restaurant here where I live. I want to go back to the lunch restaurant and try their bento boxes and their different ramen dishes. I want really big authentic ramen!
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2009-03-19, 00:37 | Link #150 | |
進む道は武士道のみ
Join Date: Feb 2009
Location: Dying to get back to Japan (but currently near Chicago)
Age: 36
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Although I risk getting thrown into a fit of homesickness, I guess I'll go ahead and post in here. My fav drink - Mitsuwa Cider My fav snack/candy - Milky (no hatin') My fav food - is a little trickier. If I was forced to pick one, I'd have to say sushi. Within that it would be salmon and toro (tuna), but I've unfortunately only been up to chuutoro I think. I can't afford the expensive stuff. How about we come up with our favorite Japanese food/drink combos. Probably my top one would be Ocha at a kaitenzushi. I like ocha (hot) in general, but for some reason just being at a kaitenzushi (key) eating sushi makes it so much better. |
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2009-03-25, 01:10 | Link #152 |
Senior Member
Join Date: Mar 2007
Location: Santa Clara, California
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I'm kinda sad that despite the incredibly long history Japan seem to have a fairly low number of foods that are pure Japanese.
I mean food that haven't been brought unchanged from overseas or food modified and evolved into more Japanese. I mean what food can be named that are completely 100% Japanese without any outside influence or source at one point or another? I'm getting hungry thinking about Japanese food... If for some reason there are pure 100% Japanese food that I missed I'd love to know about it.
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2009-03-25, 02:08 | Link #153 | |
Senior Member
Join Date: Oct 2007
Location: Land of the rising sun
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French recipe were heavily influnced by Italian recipe when the French royal family tied wedlock with the Medici family and further evolved their method of serving dish by dish adopted from the Russians in the 19th century. Italian tomato dishes did not exist till 200 years after Columbus historic voyage to the Americas, German Potato recipe did not evolve until the 17~18th century and Korean Hot spicy food did not exist till the 17~18 th century either. Ketchup is said to be adopted by the British from a Thai sauce in the 17~18th century. Mayonnaise is also a farily new sauce invented around the 17th century by the French(one theory). So you see before the 17th century most dishes were just plain grilled/boiled meat or fish which you cannot claim of it's "originality". Same with the Chinese although they did have alot more variety on their plate then most other society of that time. |
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2009-03-25, 02:13 | Link #154 |
Obey the Darkly Cute ...
Author
Join Date: Dec 2005
Location: On the whole, I'd rather be in Kyoto ...
Age: 66
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Actually.. what you say is pretty much true for ANY food from any region in the world --- all cultures mingle. Italy has pasta because Marco Polo and many others ventured the trade routes to China.
edit: Oops, tri-ring beat me and in a much more examplirific way ...
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2009-03-25, 07:59 | Link #156 | |
Senior Member
Join Date: Feb 2009
Age: 35
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On the note of originals, well when it comes down to it there are very few original dishes left, as the world changed, spices infused the west but the east had always seemed like a treasure trove, but when you look at the history of sushi it was merely a process to preserve fish with over abundant rice. Anyway spagetti and meatballs is my favorite example of original yet shares similarities to its progenitor. In italy you would never serve these two together and marinara or pasta sauce never had meat balls in it, but in the bustling times of new york immigrant workers helped to create the american cuisine by combing the two because meat was fairly cheap and sauce abundant. Also if you really want some good food history check out No reservations or even just alton brown and Good Eats. |
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2009-03-25, 10:30 | Link #157 |
Senior Member
Join Date: Oct 2007
Location: Land of the rising sun
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Sorry but Kimuchi(as we know it today) can not be older than 17th century since red pepper native to the new world did not come around to Asia until the 17th century.
Nutmeg, clove, cinnamon, black pepper and other spices were all know in Europe around ancient time but logistics prevented them to be used in large quantity until fairly recent time. The price of pepper for example was the same as price of gold in weight in Europe up until the 17~18th century. Chinese cuisines as we know it today did not emerge until the Qing Dynasty again because of limitation in logistics. The most commonly used flavoring for cooking from acient time were salt, herbs, garlic, vingar,wine and vegetable oil. Method of fermentation was well know to the Asian nations creating various types of fish sauce, oyster sauce, soy sauce and Miso but the amount of usage was small since salt was an expensive item in those days. |
2009-03-25, 11:04 | Link #158 |
Senior Member
Join Date: Feb 2009
Age: 35
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it may not have been classic kimchi but pickling dates way further back than the 17th century, considering the brine could be reused. Just because of "logistics" doesn't really mean much because people had to survive and I'll tell you even if certain spices couldn't be used people would eat, and dishes created were to emulate what they ate but in a more replicable fashion. Again the emphasis of seasonality is most brought out in ancient cooking.
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2009-03-25, 20:20 | Link #159 |
Junior Member
Join Date: Mar 2009
Location: Southwestern US
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I miss me some green tea ice cream. You can get it in the states, but you either have to live on a coast or luck into a Japanese restaurant supply house. And neither option is open to me out here in the freaking desert.
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2009-03-28, 21:47 | Link #160 | |
Junior Member
Join Date: Mar 2009
Location: Royal Oak, Mi
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