Food, Glorious Food

hawkeye_a

macrumors 65816
Jun 27, 2016
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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
 
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Zenithal

macrumors G3
Sep 10, 2009
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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.
 
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Zenithal

macrumors G3
Sep 10, 2009
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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.
 

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macrumors Sandy Bridge
Original poster
Jul 29, 2008
45,421
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The Far Horizon
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.
[doublepost=1560601682][/doublepost]
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

macrumors 6502a
Feb 1, 2019
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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.
 

Huntn

macrumors demi-god
May 5, 2008
17,037
16,509
The Misty Mountains
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

macrumors 6502a
Feb 1, 2019
667
394
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.
 

Zenithal

macrumors G3
Sep 10, 2009
9,012
10,093
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

macrumors Sandy Bridge
Original poster
Jul 29, 2008
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The Far Horizon
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.
 

Zenithal

macrumors G3
Sep 10, 2009
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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

macrumors Sandy Bridge
Original poster
Jul 29, 2008
45,421
30,684
The Far Horizon
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

macrumors demi-god
May 5, 2008
17,037
16,509
The Misty Mountains
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

macrumors 68000
Mar 6, 2008
1,613
999
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.
 

jbarley

macrumors 68040
Jul 1, 2006
3,769
1,614
Vancouver Island
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.:D

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...:oops:
 
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Zenithal

macrumors G3
Sep 10, 2009
9,012
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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.
 

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macrumors Sandy Bridge
Original poster
Jul 29, 2008
45,421
30,684
The Far Horizon
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.
 
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Huntn

macrumors demi-god
May 5, 2008
17,037
16,509
The Misty Mountains
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.

Krusteaz.jpg

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

Scepticalscribe

macrumors Sandy Bridge
Original poster
Jul 29, 2008
45,421
30,684
The Far Horizon
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

macrumors Sandy Bridge
Original poster
Jul 29, 2008
45,421
30,684
The Far Horizon
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.
 
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