Nom nom nom - Food Thread
- Thread starter Woob_woob
- Start date
Tyr
Well-Known Member
I miss this thread.
Also, I’ve been eating my own body weight in shrimp poboys of late. Zero regrets.
A new Jamaican spot opened in the Garden District
Obligatory sushi because…me
And also went back to visit some homies in San Antonio recently and had to stop for some breffest tacos
And two new James Beard nominated spots have been tried recently. Though both were so dope that I forgot to take pics
Also, I’ve been eating my own body weight in shrimp poboys of late. Zero regrets.
A new Jamaican spot opened in the Garden District
Obligatory sushi because…me
And also went back to visit some homies in San Antonio recently and had to stop for some breffest tacos
And two new James Beard nominated spots have been tried recently. Though both were so dope that I forgot to take pics
Rip_City
Well-Known Member
yaaasssssI miss this thread.
Also, I’ve been eating my own body weight in shrimp poboys of late. Zero regrets.
View attachment 198955
A new Jamaican spot opened in the Garden District
View attachment 198956
Obligatory sushi because…me
View attachment 198957
And also went back to visit some homies in San Antonio recently and had to stop for some breffest tacos
View attachment 198958
And two new James Beard nominated spots have been tried recently. Though both were so dope that I forgot to take pics
MsLoganHenney
Active Member
For the first time ever I made banana nut bread and strawberry cupcakes from scratch! They turned out so yummy. It helped that I made it with my friend who’s an avid baker. I’ve always wanted to know someone that loves to bake and I’m so grateful to have met them! It's been so easy getting to know them and making yummy treats together! 
Ignore the burnt parchment paper.
Ignore the burnt parchment paper.
Rip_City
Well-Known Member
Made kakeudon (かけうどん) for lunch. Decided to go a step further and make my own dashi broth with konbu (昆布) and katsuobushi (鰹節). Added a small amount of white pepper to the necessary portion of the individual bowl. Green onion (ネギ) and fishcake (かまぼこ) to top off.
I know it looks very simple, but this was incredibly satisfying. Worth the extra effort. The flavor is palpable from the instant dashi packets (which are still good).
EDIT: Added photo of ingredients.
I know it looks very simple, but this was incredibly satisfying. Worth the extra effort. The flavor is palpable from the instant dashi packets (which are still good).
EDIT: Added photo of ingredients.
Last edited:
Tyr
Well-Known Member
Damn that looks good! Well done buddy!
In solidarity, here’s my most recent restaurant foray
kvetcha
Chet Hanks' Filmography Buff
Looks pretty freakin good to me. Less brothy than the versions I've made, perhaps?
On that note, I made Hiroshima-style okonomiyaki last night, and holy crap, I might like it even better than Osaka-style??
Rip_City
Well-Known Member
It was still very tasty, for a first time attempt. I will try for one minute less cook time and less panko next time. The recipe was, as you noted, not very heavy on the liquid...could use a tbsp more of dashi as well.
kvetcha
Chet Hanks' Filmography Buff
I can post the recipe I used. It's from Japanese Street Food and was absolutely delicious.
Rip_City
Well-Known Member
I'd appreciate that.
I made it again this afternoon to take it to work for tonight's shift! Much better presentation.
kvetcha
Chet Hanks' Filmography Buff
Oh, that looks beautiful. Maybe you don’t need my recipe after all!
And here’s the book, the name of which I totally butchered.
I highly recommend it. There are elements that are slightly simplified (ie omitting nagaimo from the okonomiyaki batter) but all the recipes I’ve attempted have been great.
Rip_City
Well-Known Member
Thank you.
Yes, it was very good. Probably would've been excellent if I didn't save it for work.
kvetcha
Chet Hanks' Filmography Buff
It is nearly Peak Tomato season.
I recommend Eric Kim's Furikake Tomato sandwiches:
1) lightly toast two slices of soft white bread
2) cut a couple of slabs of perfectly ripe tomato
3) spread both pieces of bread generously with Kewpie mayo
4) sprinkle both generously with furikake
5) add tomato, maybe a sprinkle of salt, top with the second piece of bread
6) cut on the diagonal and enjoy
I recommend Eric Kim's Furikake Tomato sandwiches:
1) lightly toast two slices of soft white bread
2) cut a couple of slabs of perfectly ripe tomato
3) spread both pieces of bread generously with Kewpie mayo
4) sprinkle both generously with furikake
5) add tomato, maybe a sprinkle of salt, top with the second piece of bread
6) cut on the diagonal and enjoy
kvetcha
Chet Hanks' Filmography Buff
I’m gonna have half a sweet onion left after making today’s Japanese potato salad. Maybe oyakodon is in my future.
Rip_City
Well-Known Member
Shoyu Ramen (醤油ラーメン)...by means of a few shortcuts.
I cooked spaghetti in boiling water with 1tbsp of baking soda. This helped to change the alkalinity of the noodles with both their color and firmness. Also heated 1.5tbsp of vegetable oil with a whole green onion and some slivers of ginger root as a finisher. Homemade dashi (だし) made from beforehand alongside a tare (たれ) of shoyu, mirin, and sugar, was poured into a bowl with 2tsp of ramen seasoning (substitute for bullion cube shavings). Added the modified spaghetti (haphazardly), the aromatic oil, and a separate sliced green onion afterwards.
The good: The base taste was as I hoped for a first attempt. Enjoyable; the ramen seasoning substituted well in place of bouillon cubes. The noodles held a consistency akin to a familiar restaurant ramen.
The not so good: The noodles had a slight aftertaste of what I can only assume was the baking soda. It wasn't pleasant at first, but I grew into it. The noodles were also too thick for this style of tare.
It was an overall success. The improvement for next time is to determine a method of neutralizing the baking soda aftertaste, and to change to thin spaghetti. Perhaps also adding more tare next time for a stronger shoyu taste, as a personal preference. Then, doctoring it up with a bevy of vegetables and protein in time of course.
I cooked spaghetti in boiling water with 1tbsp of baking soda. This helped to change the alkalinity of the noodles with both their color and firmness. Also heated 1.5tbsp of vegetable oil with a whole green onion and some slivers of ginger root as a finisher. Homemade dashi (だし) made from beforehand alongside a tare (たれ) of shoyu, mirin, and sugar, was poured into a bowl with 2tsp of ramen seasoning (substitute for bullion cube shavings). Added the modified spaghetti (haphazardly), the aromatic oil, and a separate sliced green onion afterwards.
The good: The base taste was as I hoped for a first attempt. Enjoyable; the ramen seasoning substituted well in place of bouillon cubes. The noodles held a consistency akin to a familiar restaurant ramen.
The not so good: The noodles had a slight aftertaste of what I can only assume was the baking soda. It wasn't pleasant at first, but I grew into it. The noodles were also too thick for this style of tare.
It was an overall success. The improvement for next time is to determine a method of neutralizing the baking soda aftertaste, and to change to thin spaghetti. Perhaps also adding more tare next time for a stronger shoyu taste, as a personal preference. Then, doctoring it up with a bevy of vegetables and protein in time of course.
LeeVing
Well-Known Member
I've been doing the Huel Black Edition for just over a week now.
My main issue is portion size rather than eating through a day....and I am mostly sedentary in work and home life. I sit at computers at work and home. I also consumed too many high calorie beverages like coffee drinks and energy drinks.
I figured I'd give this a go and see how I do with it. So far it's working out well for me. I usually have 2 of the meals a day - and then try to eat something for the 3rd meal.
The powder is 400 calories per 2 scoops - and then I add some oatmilk/water, ice, nuts, frozen fruit, oats - and then blend it all up. It goes down much easier when it's cold and it's been really hot this last week, so it was nice to drink. I haven't really weighed anything out, but I would think this is a lot fewer calories than I had been getting a day, plus it's just a lot healthier.
Pooping was a bit off for a day or 2 until my guts got used to the probiotics and things are moving much better now.
My wife has lost about 30+ pounds in the last couple months (just by eating less and walking a lot), so that has really made me realize that I've put on a lot of weight since I hurt my back a few years ago. I think that this may help me get to a decent weight to then try to get more exercise in my daily life.
My main issue is portion size rather than eating through a day....and I am mostly sedentary in work and home life. I sit at computers at work and home. I also consumed too many high calorie beverages like coffee drinks and energy drinks.
I figured I'd give this a go and see how I do with it. So far it's working out well for me. I usually have 2 of the meals a day - and then try to eat something for the 3rd meal.
The powder is 400 calories per 2 scoops - and then I add some oatmilk/water, ice, nuts, frozen fruit, oats - and then blend it all up. It goes down much easier when it's cold and it's been really hot this last week, so it was nice to drink. I haven't really weighed anything out, but I would think this is a lot fewer calories than I had been getting a day, plus it's just a lot healthier.
Pooping was a bit off for a day or 2 until my guts got used to the probiotics and things are moving much better now.
My wife has lost about 30+ pounds in the last couple months (just by eating less and walking a lot), so that has really made me realize that I've put on a lot of weight since I hurt my back a few years ago. I think that this may help me get to a decent weight to then try to get more exercise in my daily life.