Nom nom nom - Food Thread

Here in Baltimore, MD. I'm definitely more than a little intoxicated before my first day of training, not going to lie.

Here's my dinner from tonight. Seafood alfredo with shrimp, bay scallops, and lump crab from Olive Grove Restaurant. At least 1lb of seafood in total. Even more crab and scallops hidden underneath the pasta.

20231107_201106.jpg
 
Rip_City said:
Here in Baltimore, MD. I'm definitely more than a little intoxicated before my first day of training, not going to lie.

Here's my dinner from tonight. Seafood alfredo with shrimp, bay scallops, and lump crab from Olive Grove Restaurant. At least 1lb of seafood in total. Even more crab and scallops hidden underneath the pasta.

View attachment 186702
Click to expand...
Find some old bay fries with crab on top
 

Attachments

  • IMG_5975.jpeg
    IMG_5975.jpeg
    757.5 KB · Views: 2
  • IMG_5976.jpeg
    IMG_5976.jpeg
    751.8 KB · Views: 2
  • IMG_5977.jpeg
    IMG_5977.jpeg
    720.9 KB · Views: 2
Oyakodon is so good! I also love using leftover katsu for katsudon - same process. Knowing how insanely simple the broth is makes it tough to pay $16 or whatever at a Japanese restaurant.
 
kvetcha said:
Oyakodon is so good! I also love using leftover katsu for katsudon - same process. Knowing how insanely simple the broth is makes it tough to pay $16 or whatever at a Japanese restaurant.
Click to expand...
Katsudon (カツ丼) is godtier. I had it for my first lunch in Japan, which was also my first time ever having that meal. Now I'm ruined because I expect every katsudon from now on to taste as good as I remembered it :ROFLMAO:

Also yes, you are right. The base is just dashi, soy sauce, and mirin. I had no idea it was that simple until months ago. Granted, not a lot of cooking experience outside of some YouTube recipes over here.
In addition, a 2024 resolution for me is to learn how to prepare a new Japanese entree/meal every month.
 
Last edited:
Rip_City said:
Katsudon (カツ丼) is godtier. I had it for my first lunch in Japan, which was also my first time ever having that meal. Now I'm ruined because I expect every katsudon from now on to taste as good as I remembered it :ROFLMAO:

Also yes, you are right. The base is just dashi, soy sauce, and mirin. I had no idea it was that simple until months ago. Granted, not a lot of cooking experience outside of some YouTube recipes over here.
In addition, a 2024 resolution for me is to learn how to prepare a new Japanese entree/meal every month.
Click to expand...
Throw some dry sake in there too. Equal parts of all four.
 
Vegetarian yakisoba (ベジタリアン焼きそば) with octopus sunomono (タコ酢の物) for dinner:

20240124_163520.jpg20240124_175923.jpg

Finished results with a personal serving:

20240124_174250.jpg20240124_185609.jpg20240124_190440.jpg

Loved both. Adding them to repertoire. Plenty of sunomono as a side dish for later.
 
Curry Udon (カレーうどん) with some pan fried lotus root (焼いたレンコン) on the side.

20240131_173618.jpg
20240131_183223.jpg20240131_185018.jpg
 
Last edited:
You must log in or register to reply here.
Back
Top