Food, Glorious Food

[hawkeye_a]

I've been watching a series on YouTube over the past few years called Japanology. It's about the peculiarities of Japan(from a western perspective anyway), and I find it pretty fascinating and exotic. There are quite a few episodes on the different types of foods, local ingredients, etc, which I reckon the folks here might enjoy learning about too.

Here's one episode, which introduced me to soba noodles, which I had never heard of before, and now, really like....

Cheers

 

[0388631]

I didn't like soba the times I've tried it. Mostly because I dislike buckwheat a lot. Now, you might wonder why I tried despite disliking buckwheat. I figured if it were prepared in another form I might like it. I was wrong, but it never hurts to try.

 

[Healer Flame]

Anyone eaten live sea creatures lol

 

[0388631]

I've eaten strips and chunks of raw tuna mere minutes after landing it on a boat. Does that count? Still somewhat warm.

 

[Healer Flame]

I've eaten strips and chunks of raw tuna mere minutes after landing it on a boat. Does that count? Still somewhat warm.

Makes difference if they were dead or alive. That video above worth $1000000 challenge

 

[Scepticalscribe]

Anyone eaten live sea creatures lol

Why the reductant "lol"? What does that add to your post?

And no, I don't watch such videos.

However, I've eaten oysters (indeed, once upon a not so distant time in relatively impoverished coastal communities this was considered peasant food), and have also tucked into lobster which was probably alive when I had initially ordered it.
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I've eaten strips and chunks of raw tuna mere minutes after landing it on a boat. Does that count? Still somewhat warm.

Interesting.

I've had raw tuna (but not fresh off the boat, or on the boat, for that matter) and marinated it in soy sauce and a little chilli; yum.

 

[Healer Flame]

Why the reductant "lol"? What does that add to your post?

And no, I don't watch such videos.

However, I've eaten oysters (indeed, once upon a not so distant time in relatively impoverished coastal communities this was considered peasant food), and have also tucked into lobster which was probably alive when I had initially ordered it.
[doublepost=1560601682][/doublepost]

Interesting.

I've had raw tuna (but not fresh off the boat, or on the boat, for that matter) and marinated it in soy sauce and a little chilli; yum.

Consuming a scary seafood creature with 8 legs live is challenging and wasn't predicted on that video that's why i am lolling lol

Anyhow i never had anything live food on my menu.

 

[Scepticalscribe]

An oxtail ragù is cooking slowly in the oven.

 

[Huntn]

Anyone eaten live sea creatures lol

This is disturbing, and does not even seen appealing, I had empathy for the little critters!
...and I like calamari (which is squid), just don’t ask me to eat it alive! Now as daring as I have gotten is to eat raw fish and chicken (Japan) and it is ok, and I have been known to eat raw hamburger (with salt and pepper), just don’t ask me to eat them when they are still struggling to live!

On occasion we buy live lobster to boil, but lately we have been buying frozen N.Atlantic lobster tail in a 5lb box at Costco, when it is available.

 

[Healer Flame]

This is disturbing, and does not even seen appealing, I had empathy for the little critters!
...and I like calamari (which is squid), just don’t ask me to eat it alive! Now as daring as I have gotten is to eat raw fish and chicken (Japan) and it is ok, and I have been known to eat raw hamburger (with salt and pepper), just don’t ask me to eat them when they are still struggling to live!

On occasion we buy live lobster to boil, but lately we have been buying frozen N.Atlantic lobster tail in a 5lb box at Costco, when it is available.

Live Lobsters to boil? I think this is more disturbing than the video above. I wouldn't boil any live creatures ,the pain is unimaginable.

 

[0388631]

I've been buying KIND bars for years since they're the healthiest option for a snack that's in a wrapper. I bought a few new boxes last week and they taste bland... Mrs. Z thinks they taste as wonderful as always. I've had some other food recently that also tasted bland. Clear nose, too. It only came to my attention because I had the bar yesterday and went out for some Thai for lunch and couldn't make out any flavor in the Thai. It's a place I've been going to for a few years and it's very flavorful. Usually.

I wonder if it has anything to do with munching on pretzels for weeks. Do they make pretzels with that lye stuff, too? Would that affect flavor buds?

 

[Scepticalscribe]

I am a big fan of eggs; they are nutritious, flexible, and (more or less) easy to prepare.

Poached, fried (sautéed), scrambled, boiled, or as an omelette - I have to say that I love them.

Each week, I buy some free range organic eggs from an organic stall in the farmers' market - from people who rear the hens themselves, and collect the eggs that morning or a day earlier. Free range and organic, not just because it is ethical (meter for the hens, better for the environment, but frankly - far, far better to eat as well, as free range - that is, genuinely free range, these hens run around the place, their eggs are hidden - organic eggs just taste so much better).

Anyway, personally, I like the idea of putting money into the hands of the people who do the work, and ensuring that this might help them to maintain a decent standard of living and to support their ethical (and tasty) standards in how they rear their hens and grow their vegetables and fruit.

 

[0388631]

We consume anywhere from 60-100 eggs a month, this including cooking and baking with them. My favorite way to prepare them is loose scrambled with a drop or two of cream. Maybe some chopped fresh chive or a grating of cheese, maybe a slice of blue to melt from the residual heat. I also enjoy plain eggs cooked in a fat or poached with some jam or preserves. It sounds odd and disgusting, but it's rather delicious.

 

[Scepticalscribe]

We consume anywhere from 60-100 eggs a month, this including cooking and baking with them. My favorite way to prepare them is loose scrambled with a drop or two of cream. Maybe some chopped fresh chive or a grating of cheese, maybe a slice of blue to melt from the residual heat. I also enjoy plain eggs cooked in a fat or poached with some jam or preserves. It sounds odd and disgusting, but it's rather delicious.

Yes, cream, (or a little full fat, organic, raw milk) makes its way into my scrambled eggs, as well.

Chopped chives are also an excellent accompaniment, as is grated cheese, (agreed), and fried bacon pieces (or pancetta).

 

[Huntn]

We consume anywhere from 60-100 eggs a month, this including cooking and baking with them. My favorite way to prepare them is loose scrambled with a drop or two of cream. Maybe some chopped fresh chive or a grating of cheese, maybe a slice of blue to melt from the residual heat. I also enjoy plain eggs cooked in a fat or poached with some jam or preserves. It sounds odd and disgusting, but it's rather delicious.

I keep hard boiled eggs around for snacks.

 

[millerj123]

Live Lobsters to boil? I think this is more disturbing than the video above. I wouldn't boil any live creatures ,the pain is unimaginable.

The inter webs suggested freezing it for an hour prior to the boil. It worked out to be quite tasty. For crawdads we just throw them in the water.

 

[0388631]

I keep hard boiled eggs around for snacks.

Frozen?

 

[Scepticalscribe]

I keep hard boiled eggs around for snacks.

I can imagine that they must be pretty tasty - hard boiled egg sandwiches, or hard boiled egg salad can be lovely.

 

[JamesMike]

I can imagine that they must be pretty tasty - hard boiled egg sandwiches, or hard boiled egg salad can be lovely.

Hard-boiled eggs are always welcome in my salad.

 

[jbarley]

I've eaten strips and chunks of raw tuna mere minutes after landing it on a boat. Does that count? Still somewhat warm.

A warm cold blooded creature, now there's a first.

edit:
Gotta start Googling before I post...instead of after.
apparently Tuna can, and do maintain a higher body temperature then the water they live in.
Never new that...

 

[0388631]

I don't recommend it though. Chilling it for a half hour after gutting and removing the skin tastes much nicer. It firms up quite a bit.

 

[Scepticalscribe]

Hard-boiled eggs are always welcome in my salad.

Agreed.

And a salad Niçoise - a really good salad Niçoise - with the eggs at that point of perfection where they neither soft nor hard - takes some beating.

I don't recommend it though. Chilling it for a half hour after gutting and removing the skin tastes much nicer. It firms up quite a bit.

I've marinated raw tuna in soya sauce (and occasionally a little chilli); delicious.

 

[Huntn]

I was horrified not to be able to find Krusteaz Buttermilk Pancake mix at the local Kroger's. Fortunately the local HEB grocery had it. A close one. I love this mix because everything is in it, you don't have to add milk, oil, or an egg. The brand originated in Seattle, Washington in the 1940s. At my local grocerys this is the only brand that comes complete.

​

https://www.krusteaz.com/our-story/our-history

 

[Scepticalscribe]

We consume anywhere from 60-100 eggs a month, this including cooking and baking with them. My favorite way to prepare them is loose scrambled with a drop or two of cream. Maybe some chopped fresh chive or a grating of cheese, maybe a slice of blue to melt from the residual heat. I also enjoy plain eggs cooked in a fat or poached with some jam or preserves. It sounds odd and disgusting, but it's rather delicious.

Poached eggs with preserves or jam?

My father used to eat sausages with bitter marmalade, and thought it delicious.

 

[Scepticalscribe]

Today, I bought some classic, freshly made pesto - classic, because it was made from basil (and pine nuts, and garlic); I have also had pesto made from rocket leaves, and from damson leaves (wild garlic leaves), both were delicious.

But, there is something that is so perfect in summer about proper (freshly made) authentic pesto preferably on ciabatta or fresh French bread.