Food Thread

[billchao]

16 minutes ago, saevel25 said:

Made shrimp and scallop ramen

You started with this...

16 minutes ago, saevel25 said:

Add in cooked udon noodles

Then wrote this in the recipe?!? You didn't make ramen at all! 😜

Glad you liked it, though 😂

[saevel25]

3 minutes ago, billchao said:

Then wrote this in the recipe?!? You didn't make ramen at all! 😜

Glad you liked it, though 😂

 

I got work with what I got. 

What would you call it closest to? 

Edited June 25, 2018 by saevel25

[billchao]

Just now, saevel25 said:

 

I got work with what I got. 

What would you call it closest to? 

Udon.

[saevel25]

Just now, billchao said:

Udon.

OK, Udon then 😉

[billchao]

1 minute ago, saevel25 said:

OK, Udon then 😉

I'm just poking a little fun, Matt, but ramen is a type of noodle, not just a generic name for noodles in soup.

http://japanology.org/2016/07/5-types-of-noodles-udon-ramen-soba-yakisoba-and-somen/

It's a little like making linguine with clam sauce and calling it spaghetti with clam sauce.

[saevel25]

2 minutes ago, billchao said:

I'm just poking a little fun, Matt, but ramen is a type of noodle, not just a generic name for noodles in soup.

http://japanology.org/2016/07/5-types-of-noodles-udon-ramen-soba-yakisoba-and-somen/

It's a little like making linguine with clam sauce and calling it spaghetti with clam sauce.

I didn't know if the dish drifted away to a different dish type based on other aspects of the dish. 

I suspect some people would think Udon doesn't just have to be made with Udon noodles, but other traditional ingredients. 

Edited June 25, 2018 by saevel25

[billchao]

14 minutes ago, saevel25 said:

I didn't know if the dish drifted away to a different dish type based on other aspects of the dish.

Ramen and udon specifically describe the type of noodle in a dish. It's just like spaghetti or penne in an Italian dish.

There are different ways to prepare the same noodle and similar ways to prepare different noodles.

14 minutes ago, saevel25 said:

I suspect some people would think Udon doesn't just have to be made with Udon noodles, but other traditional ingredients.

Well technically you wouldn't call something just "udon" either. Typically a description of the dish would come with the name of the noodles, for example yaki udon is stir fried udon and nabeyaki udon is a soup dish. But if you call something udon, it means there's udon in it.

[nevets88]

This is clever. There has to be a way for more earth friendly packaging though.

 

[nevets88]

Cinnamon raisin bagel with lox and capers? That's just wrong.

http://gothamist.com/2018/09/10/nixon_bagel_order_barf.php

[billchao]

19 minutes ago, nevets88 said:

Cinnamon raisin bagel with lox and capers? That's just wrong.

http://gothamist.com/2018/09/10/nixon_bagel_order_barf.php

I'd try it.

People's perception of food is heavily driven by what they are familiar with. Cinnamon raisin bagel with lox and capers may sound wrong, but flavor-wise, cinnamon and raisin with onion and capers? Sounds Mediterranean.

[DaveP043]

So this past Saturday was my 34th anniversary.  Pretty common, one of us was out of town, this time it was Mary Anne, who got back from the beach about midnight.  That left me to plan anniversary dinner for Sunday.  I'm pretty pleased, I made osso buco, with porcini risotto.  She took a photo before we wolfed it down, I'll try to post if she'll send it to me.

[billchao]

45 minutes ago, DaveP043 said:

So this past Saturday was my 34th anniversary.

Happy anniversary!

46 minutes ago, DaveP043 said:

I'm pretty pleased, I made osso buco, with porcini risotto.  She took a photo before we wolfed it down, I'll try to post if she'll send it to me.

That sounds really good. I haven't had osso buco in a long time.

My trip to CT earlier this summer got me obsessed with fresh pasta and I made my own for the first time on Sunday. Came out well even though I made it with AP flour. Had a pasta roller in the basement, apparently. Going to use that next time I make homemade Chinese noodles, too. So much easier than hand rolling.

[jamo]

1 hour ago, billchao said:

Happy anniversary!

That sounds really good. I haven't had osso buco in a long time.

My trip to CT earlier this summer got me obsessed with fresh pasta and I made my own for the first time on Sunday. Came out well even though I made it with AP flour. Had a pasta roller in the basement, apparently. Going to use that next time I make homemade Chinese noodles, too. So much easier than hand rolling.

I'm glad the local fare could provide inspiration!

I'm moving in a few weeks to a place that's about a mile from that restaurant too. Could get dangerous. 

[Vinsk]

2 hours ago, DaveP043 said:

So this past Saturday was my 34th anniversary.  Pretty common, one of us was out of town, this time it was Mary Anne, who got back from the beach about midnight.  That left me to plan anniversary dinner for Sunday.  I'm pretty pleased, I made osso buco, with porcini risotto.  She took a photo before we wolfed it down, I'll try to post if she'll send it to me.

Congrats Dave! That dish sounds (tastes?) awesome.

[billchao]

16 minutes ago, jamo said:

I'm glad the local fare could provide inspiration!

I'm glad you brought me there! Totally have to go back next time I'm in town.

19 minutes ago, jamo said:

I'm moving in a few weeks to a place that's about a mile from that restaurant too. Could get dangerous. 

I could see myself eating there once a week if I lived that close. Maybe you could make yourself walk there 

[Vinsk]

So one of my favorite simple meals is pork butt in the slow cooker. Obviously I don't have time to the whole cook the pig in the ground over many hours....But I tell ya what; Rub the pork down with Hawaiian Black Lava salt, line the slow cooker bottom with strips of bacon, add a couple tablespoons of liquid smoke..8hrs on low and that pig comes out not only looking but tasting like it was done ole' South Carolina style. Very good.

[billchao]

3 minutes ago, Vinsk said:

So one of my favorite simple meals is pork butt in the slow cooker. Obviously I don't have time to the whole cook the pig in the ground over many hours....But I tell ya what; Rub the pork down with Hawaiian Black Lava salt, line the slow cooker bottom with strips of bacon, add a couple tablespoons of liquid smoke..8hrs on low and that pig comes out not only looking but tasting like it was done ole' South Carolina style. Very good.

One of the easiest ways to make pork butt is in the slow cooker and it comes out juicy and delicious. My wife makes it "Kalua-style" with Hawaiian alaea salt, wrapping it in a banana leaf, and cooking it with a little bit of liquid smoke. Very good and versatile. It can be served many different ways and freezes well.

[Vinsk]

27 minutes ago, billchao said:

One of the easiest ways to make pork butt is in the slow cooker and it comes out juicy and delicious. My wife makes it "Kalua-style" with Hawaiian alaea salt, wrapping it in a banana leaf, and cooking it with a little bit of liquid smoke. Very good and versatile. It can be served many different ways and freezes well.

That sound really good as well. I need to try the banana leaf. I’m not familiar with Hawaiian alaea salt. I use the black lava salt really for its color since it gives the pork that charcoaled/ash look.