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Posts by Dragon

Almost all American houses these days have a TV hanging right above the fire place or high level, which makes viewing very uncomfortable.
Nylon is probably the most durable, but it weighs too much. If your check-in isn't large, there is no worry, but if you check-in large suitcases for long trips, the weight savings makes a big difference. I don't think I will change to aluminum for check in luggage. It's too much of an eye magnet for TSA theft and I can just imagine the baggage handlers throwing it around and trying to put huge dents in them on purpose. The downside to Poly is that they are so common now,...
In Singapore that minivan probably costs more than a Mercedes S class back in the USA. Camrys are like S Class and S Class is like Rolls Royce pricing.
I travel with the Polys (large check ins and several types of carry ons) and think there are advantages to the plastic over hard aluminum. First, the plastic version weighs less, so when you are checking in your luggage, you don't have to worry about the weight. Second, the dents are not permanent like the hard aluminum. Maybe I should say the plastic is much harder to dent than the aluminum (hard vs soft surface). I have been traveling with the plastic for years and still...
My butcher in Japan told me not to confuse marbling grade with actual quality. Most people go for the higher number grade, but it just means more marbling, which can equal gross when you eat it as a steak. I asked him about this because he sells what I consider the best beef for steak in the world, but I noticed it's usually labeled with a lower grade (but not lower quality). IMO the higher grade stuff is good for Japanese cooking, like sukiyaki and shabu shabu. Also,...
Sometime JP beef is harder to cut when you bring up to room temperature, because it can start melting. I notice in the BBQ and Teppan restaurants some of them actually keep it partially frozen, then slice/cook, so I don't know if it would be a good idea to blast it with a hair dryer. I notice when I cook beef every once in a while, the beef starts melting even from my hand temperature. This doesn't happen with U.S. or other beef.
The food quality is definitely on a different level in Japan. I think the ground is more fertile in the States, so average vegetables are better, but for everything else (meat, pork, chicken, dairy, etc.) Japanese food is in a different league. I wonder if your intestine distress is due to water though. Japanese water (spring and tap) is extremely high quality, so it could play a part. Water is considered the secret ingredient to good Japanese food
same car, just different tires. For stopping grip, it doesn't matter if you have AWD or not.
The technique actually looks pretty good, but the ingredients don't look so fresh. I think part of the reason is because you had to sit in the dining room, so by the time the sushi arrives it might have been 10~15 minutes since the chef started the preparation.I recently tried a michelin starred sushi place in Los Angeles, and they served the whole omakase set on a single plate although we sat at the counter. I wonder what the judges were thinking in giving them a star.
The nigiri looks less appetizing than the geso.
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