06-28-2007, 03:30 PM | #31 | |
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I trust no place that is more than 150 miles inland. If you aren't picking your fish in the market in the morning, I don't want what you're serving. |
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06-28-2007, 03:38 PM | #32 |
Charon
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I love Korean food.
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"... the arc of the universe is long but it bends toward justice." Martin Luther King, Jr. |
06-28-2007, 04:00 PM | #33 |
AKA SeattleNewt
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06-28-2007, 04:01 PM | #34 | |
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For instance, take a simple dish like udon. I love udon, but not all udon is created equal. The underlying broth is so important, and that's where the artistry of creating a good dashi comes in. BTW Nikuman, the best udon I've tasted in the States is from a restaurant in Houston. I also loved simmered foods like mizutaki and shabu shabu. And even if it's simple, rustic food, I like a good yakitori sauce too. |
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06-28-2007, 04:09 PM | #35 | |
Charon
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By the way, have you ever seen the movie Tampopo?
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"... the arc of the universe is long but it bends toward justice." Martin Luther King, Jr. |
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06-28-2007, 04:11 PM | #36 | |
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http://www.cooks.com/rec/view/0,1826...243204,00.html You can find various recipes. Search for pulkogi, pulgogi, bulgogi, bulgoki. Cut up your beef or pork very thin slices. Soy sauce, sugar, korean red pepper paste, http://www.koamart.com/shop/30-1356-...te__2_2lbs.asp sesame oil and/or sesame seeds, yellow or green onion, garlic, ginger. Marinate it over night. Fry it up. Make your Chinese style sticky rice. Take some leafy lettuce (not iceberg!) and place it out. Eat lettuce wrap style, with a little rice, piece of meat, then optionally add thin slices of garlic, small pieces of kimche, and/or a dab of samjang (samchang). http://www.koamart.com/shop/30-1986-...rap_2_2lbs.asp Or ignore the lettuce and just chow down the meat and rice. Other great Korean dishes which would be difficult to make at home but are delish. Ojingo pogum (squid fried rice) http://forums.egullet.org/index.php?...pic=36532&st=0 Tolsot pipim pap (hot stone bowl fried rice) http://www.pbs.org/hiddenkorea/recipes.htm Kimche stew http://www.trifood.com/kimchichigae.html My favorite Japanese: Sukiyaki, we make this at home regularly http://japanesefood.about.com/od/bee...utsukiyaki.htm Yakiniku http://en.wikipedia.org/wiki/Yakiniku Similar to Korean pulkogi but without the marinade and the lettuce wrap. Just fry up a bunch of meat, tofu, and assorted veggies, and dip into a Yakiniku sauce you buy at an Asian market with your rice Other Japanese foods I love but don't make at home Shabu Shabu (to die for) http://www.globalgourmet.com/destina...habushabu.html Yakisoba http://en.wikipedia.org/wiki/Yakisoba I also make a delicious Koreanized curry dish--stewed carrots, onions, chicken/beef with thick brown curry. |
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06-28-2007, 04:14 PM | #37 | |
Demiurge
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06-28-2007, 04:18 PM | #38 | |
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I agree on your point on the intricate flavors, especially as they relate to miso. There are literally hundreds of types of miso, and each region has its specialties. Frankly, people who only eat normal Japanese food are missing out. What most people get are the things that are served in Tokyo. What you don't get are the various regional specialties, some of which (like rice containing bee larvae in the Nagano region, or rice with crickets in the northern Tochigi region) are especially exotic. Good shabu shabu, when mixed with a proper ponzu sauce, is second to no dish I have ever had, and that includes anything and everything I've had at all the fancy-schmancy places in Manhattan. |
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06-28-2007, 04:19 PM | #39 |
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Korea and Japan have isolated, autonomous histories of 2,000 years. Chinese food restaraunts in China, Korea, and Japan (not to mention US) all serve different style food. SU's just showing his typical arrogance and ignorance in this thread.
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06-28-2007, 04:20 PM | #40 | |
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