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What did you eat last night for dinner? - Page 979

post #14671 of 25272
Quote:
Originally Posted by mgm9128 View Post

It probably figures. I've read that most of the baby corn and fava beans sold during the wintertime in NYC are purchased predominately by Nathan Myhrvold.
Quote:
Originally Posted by mgm9128 View Post

I will say that if you don't know where to look, buying quality vegetables in the Northeast can be difficult. But as I've said, he who seeks shall find, and it just takes a little hunting to find the best. Of course, our best might not be your best, but really, c'est la vie.

I imagine that is true. It is just so easy here.

Oh, to keep on track, having chawanmushi and sashimi at home.
post #14672 of 25272
One part I like about Japan/Tokyo is that you can easily source top quality ingredients. You don't have to look hard to find excellent quality veggies, fish, or meat. The downside is now a lot of it probably contains low doses of radiation frown.gif
post #14673 of 25272
Yes, we can get pretty good, but rarely truly great produce if we look hard and are willing to pay. But in California, or a random city in Europe, or probably Japan, but I haven't been so I don't know for sure, the level of mediocrity is just a lot higher. And the very best stuff from California or the Mediterranean, we can't compete with. It's probably more pronounced with fruits than vegetables even.
post #14674 of 25272
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Originally Posted by AEK View Post

Quote:
Originally Posted by mgm9128 View Post

Surprisingly, I can get good chanterelles from Whole Foods. And they had nice morels last Spring.

I got some decent ones at Fairway. When I lived in Northern VA, I shockingly got some really good ones at ***Costco***...For like $7.99 a pound.

Porcinis or morels? Either way, which Costco in VA? Pentagon City?
post #14675 of 25272
Quote:
Originally Posted by KJT View Post

Porcinis or morels? Either way, which Costco in VA? Pentagon City?

Chanterelles. Cold room at the Pentagon City one.
post #14676 of 25272
Tried out Smashburger tonight. Had the double classic. I don't see what all the hype is about. Their smashsauce is god awful. The sweetpotato fries were really good though.
post #14677 of 25272
Quote:
Originally Posted by AEK View Post

Yes, we can get pretty good, but rarely truly great produce if we look hard and are willing to pay. But in California, or a random city in Europe, or probably Japan, but I haven't been so I don't know for sure, the level of mediocrity is just a lot higher. And the very best stuff from California or the Mediterranean, we can't compete with. It's probably more pronounced with fruits than vegetables even.

Dragon is right - the quality of the produce, meats, fish in Tokyo is really great across the board. Most everything in the supermarkets here except tomatoes are good, mostly as good or better than what you get on your plate at an American restaurant IMO. I've got a huge range of supermarkets around my place, some are expensive, some are cheap, but the quality and supplies are pretty consistent. They don't replenish the stock all day, they just let it sell out and then slash the prices on stuff after a certain point in the day so that there's little carry-over of perishables. They're very efficient about sorting the quality produce out and getting it to market quickly here.
post #14678 of 25272
I am surprised you didn't have anguish over my selection of meat on bread without vegetables for dinner this evening. I was all ready to discuss the supremacy of the pickle as a vegetable.
post #14679 of 25272
Cotechino con lentiche
Dryish Lambrusco
post #14680 of 25272
Quote:
Originally Posted by Rambo View Post

Tried out Smashburger tonight. Had the double classic. I don't see what all the hype is about. Their smashsauce is god awful. The sweetpotato fries were really good though.

The hype is about getting a decent burger and fries for under $10 quickly. I doubt anyone has ever said that they make a super good burger, it's just better than fast food.
post #14681 of 25272
Quote:
Originally Posted by impolyt_one View Post

That was Maisen, a Tokyo institution for tonkatsu... I think the crumbs are probably a nice day or two old milk bread loaf, crusts off, then run through a processor to get the nice long and compacted crumbs. The middle flour dredging is very thick and pillow-y and then they usually fry katsu at two temps and rest them quite a while here. Maisen has a semi-open kitchen and you can see a huge tub of cutlets resting when coming out of the high-temp finishing fry.

There is a great place in Atlanta near GSU that has just awesome Tonkatsu and other Japanese food. Interestingly enough, it is run by Koreans. All the Koreans would eat there and get the same bowl of noodle soup. Can't recall having it.
Quote:
Originally Posted by impolyt_one View Post

mgm, you should take a flower arrangement course, I am serious. I think all of your plating components look nice but the scaling is always off somehow.

Ikebana?
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Originally Posted by SField View Post

I don't think anyone is ragging on the kid,

Speak for yourself...
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Originally Posted by Manton View Post

icon_gu_b_slayer[1].gif

+1.
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Originally Posted by foodguy View Post

uh, technically it's not a "landslide" when there is only one person voting.

Again, how many people have problems reading on SF? He won the criticS choice award and could still win the readers cjoice.
post #14682 of 25272
Quote:
Originally Posted by Britalian View Post

Cotechino con lentiche
Dryish Lambrusco

bastard! that's one of my favorite january combinations. really hard to find good cotechino in the us (at least for me). maybe not enough people know about it to justify much importing. i mail-order a couple of them from Darrell Corti every year.
post #14683 of 25272
Quote:
Originally Posted by foodguy View Post

Quote:
Originally Posted by Britalian View Post

Cotechino con lentiche
Dryish Lambrusco

bastard! that's one of my favorite january combinations. really hard to find good cotechino in the us (at least for me). maybe not enough people know about it to justify much importing. i mail-order a couple of them from Darrell Corti every year.

At Perbacco in SF they make a great version. I believe they make the sausage there. Unlike most in house charcuterie, it is really good.
post #14684 of 25272
also i really like the media noche from la carreta.
post #14685 of 25272
Late to the game, but I love a good Cuban sandwich.

And a good Reuben.

And lots of other good sandwiches.

But to me, the king of the sandwich is the banh mi.It is literally everything that is great. Nice French bread, meat, charcuterie, pickles and acidic juice, fresh veg, a little bit of fat, a little bit of spice cilantro, and best of all great versions will only set you back $3, mmmmmmmmmmmmm.
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