Your Food Thread

[IrezumiKiss]

You really need to take me on an eats tour of NYC

You'll come away a fattened, ripe man.

Mmm that second pic got my salivating. I'd try everything on that menu throughout several visits. Yummy!

It's sooooooo gooooood. But it's deceptively dangerous because it seems like a minuscule amount of food at first and then after five or six skewers, you'll start feeling full. However, you'd also be eating these along with other dishes that help fill you up, like a bowl of rice or other various side orders.

After looking over the first picture again, is it a cook your own type of thing? Everyone surrounds the hot grill and cooks their meat sticks and drinks.

Typically it's given to you fully grilled, but there are a few tabletop grill places where they will give you skewered raw meat and you can grill them yourself.

 

[thør]

Crabby cakes.

Smells like Old Bay in here.

 

[yossi]

You really need to take me on an eats tour of NYC

Me first.

 

[JohnnySavage]

Me first.

Zumi is buying for everyone!

 

[yossi]

Well in that case...

 

[Aquagal]

Sized more like a flounder.

At first I was thinking more like a chicken halibut then I looked this up.

Difference between halibut and flounder

'buts are right-eyed! That cracked me up for some reason.

The best way to enjoy meat on a stick is to be eating it, standing on the street in some exotic location, with a bottle of beer.

Mmm yes. "Meat" being mysterious.

You'll come away a fattened, ripe man.



It's sooooooo gooooood. But it's deceptively dangerous because it seems like a minuscule amount of food at first and then after five or six skewers, you'll start feeling full. However, you'd also be eating these along with other dishes that help fill you up, like a bowl of rice or other various side orders.



Typically it's given to you fully grilled, but there are a few tabletop grill places where they will give you skewered raw meat and you can grill them yourself.

See I'm ok by the deceptiveness. Keeps one coming back to try the whole menu.

Goals!

Zumi is buying for everyone!

Yum! This is how it should be done. Eat like a local, none of that tourist crap.

 

[M. Jordan]

Is Yakatori a New York thing?

 

[IrezumiKiss]

Me first.

Zumi is buying for everyone!

Well in that case...

*looks fearfully at my poor Visa card*

Is Yakatori a New York thing?

Oh no, it's a Japanese thing. Most Japanese restaurants anywhere will have it as a side order and some that specialize in it specifically will serve it as an entrée. It's not uncommon to see a huge twenty-skewer plate for parties of four or more.

 

[M. Jordan]

*looks fearfully at my poor Visa card*



Oh no, it's a Japanese thing. Most Japanese restaurants anywhere will have it as a side order and some that specialize in it specifically will serve it as an entrée. It's not uncommon to see a huge twenty-skewer plate for parties of four or more.

Now I have GOT to have that food! It is right up my ally. Grilled meat and fish on a stick sounds fool proof. That and some Saki.

 

[yossi]

http://i.imgur.com/nullhqJ.jpg

The image is huge. Naan pizza with garlic hummus, sautéed onion and spinach, grilled chicken, and goat cheese. A nice quick dinner with enough left over for lunch.

 

[NHKitty]

http://i.imgur.com/nullhqJ.jpg

The image is huge. Naan pizza with garlic hummus, sautéed onion and spinach, grilled chicken, and goat cheese. A nice quick dinner with enough left over for lunch.

That looks awesome!!

I love Yakatori and introduced Grumpy to it recently, but it was just "okay". I wish we had a place nearby that specialized in it. Maybe on our summer travels we'll find one.

 

[warrior queen]

Twice-cooked speck, homemade saurkraut, and creamed spinach for dinner.
Going back to my Austrian roots tonight

 

[gotsnowgotslush]

Butter Toffee with toasted pumpkin seeds and coconut.

The coconut perfumes it.


heh heh heh


Just a taste, to see if it turned out well...

Returning the plate to the kitchen-

three squares are on the plate and are headed out of the kitchen.

(self deception)

 

[Lorilei]

Speck?

 

[gotsnowgotslush]

OK Go ahead and laugh. I do not know how coconut got all over everything. Like grains of sand.

 

[warrior queen]

Speck?

Speck is like double-smoked, aged bacon.

 

[gotsnowgotslush]

All of this time, I was under the mistaken impression that Bündnerfleisch was the German version of beef "speck."

*confused*

 

[warrior queen]

All of this time, I was under the mistaken impression that Bündnerfleisch was the German version of beef "speck."

*confused*

Bundnerfleisch is Swiss, as far as I know. Salted, air-dried beef.

 

[Noor]

That looks awesome!!

I love Yakatori and introduced Grumpy to it recently, but it was just "okay". I wish we had a place nearby that specialized in it. Maybe on our summer travels we'll find one.

If you guys are up here...

 

[gotsnowgotslush]

I was thinking prosciutto served to warriors in Valhalla...


Light-years removed from the humble ham that's used to stuff a workaday sandwich, they include the prosciutto of Parma and San Daniele del Friuli of Italy, the jamon Serrano and Iberico of Spain, and the speck of the Alto Adige in northeastern Italy. Sliced paper thin, artistically plated, and presented with a complement of crudites or blanched vegetables, fresh or dried fruits, and assorted crackers, olives and cheeses, these hams are a classy and satisfying solution to a harried host's entertainment dilemma.


http://www.nj.com/homegarden/entertaining/index.ssf/2008/12/imported_products_run_circles.html

...not all specks are equal. Of the 100 Italian speck producers, only 27 are allowed to carry the Speck Alto Adige IGP (protected geographical indication) designation and only two have USDA approval to export their product to the United States. Whereas the German word speck typically refers to smoked meat made from pork belly, the speck of Italy's Alto Adige -- which is also known as the South Tyrol and was part of the Austrian Empire until 1919 -- is from the leg and blends the Northern European tradition of preserving meat by smoking with the Mediterranean tradition of air-curing, explained Franz J. Mitterrutzner, an administrator with the Speck Alto Adige Consortium in Bolzano, Italy.

 

[rosco rathbone]

Mark Bittman: I don't trust him and his recipes.

 

[NHKitty]

If you guys are up here...

I shall keep that in mind, although I don't think we're going that far West this year.

Stranger things have happened though.

 

[Noor]

I shall keep that in mind, although I don't think we're going that far West this year.

Stranger things have happened though.

Well let me know if you do...

 

[Noor]

I am starting to get tired of being asked out or over for things because they always involved food. Tonight there is a gaming party/potluck/grill. I used to bring something I could eat to share, but now I can't really eat anything that works well for that. Best I can come up with is a bunch of green beans with spices or something...

Then there are events at coffee shops and pubs. It was hard enough not having wheat or dairy, but now I can't even have tea or most fruit.
Also meeting clients or acquaintances for coffee, I don't want to have to explain. So far my solution is to order tea, make it weak, taste it once or twice and then "forget" about it.

People show up here with GF cookies that have eggs in them, makes me sad for them.

So tonight I will be bringing rice crackers and some almond butter for myself, and green bean something for everyone else. Maybe green beans and make some sort of sauce, or salad dressing, and leave some undressed on the side for me?

 

[rosco rathbone]

Weird how men have to corrupt everything they touch and make it competitive. Except for a few prima-donna chefs with tall touques in the old days cooking wasn't really associated with male energy. But now post feminism we guys have moved into cooking en masse and brought our obsessive, competitive, gear-headed vibe to the whole thing.

I just figured out how to make a rice-and-beans dish (simple I know, what can I say, that's the stuff I'm into) as savory as anything I've been buying at the local lunch counters around here with their big sweaty intimidatingly-authentic-looking grandmotherly cooks glimpsed through the kitchen door....and I actually did a slow motion karate chop in the kitchen with a feeling of having triumphed over someone (who?? the people who make me pay for something I could make at home??...) I literally imagined myself pissing on the heads of some vanquished small business owners & restauranteurs, just for a moment...Ridiculous! Cooking should be about nurture, family, caring & sharing, home...And yet I plan my "next recipe conquest" like a military campaign and methodically hack away at it like Grant in the Wilderness until I've beaten another recipe and can move on...