Discussion in 'Social Life, Food & Drink, Travel' started by kwilkinson, Apr 8, 2010.
cheap as hell, sure you aren't iiving in China? It's 498yen at mine and usually bolted
I pay like 1-2€ for a good bunch of it. Very fresh (with roots) from Asian markets, not that fresh from supermarket et al.
The Japanese either don't like (most people) coriander, or do like (not many, but some) it, so it's a supply and demand thing I guess. In Korea there are similar situations but there are a lot of ethnic people and ghettos where they sell cilantro for like $1 a bunch, so it's not so bad. You just buy it there, Unfortunately in Tokyo you gotta spend a lot of money just to get across town so a trip just to buy cilantro is out of the question. Not an impossibility, just expensive.
Hong Kong last week was pretty awesome. A lot of food that sits around the low tier of dining, but ingredients and variety are always excellent down there. Japan has nicer ingredients available but lacks in variety, and well-made ethnic cuisines.
Got to agree with that. There is well made ethnic cuisine it's just hard to find and often expensive.
Never seen it that expensive, the posh super near my place sells it for around 250 I think. Fark 500 yen for a bunch of herbs! Do you live in central Tokyo, shop in the basement of Sogo or somewhere like that with 10,000 yen melons?
I'm still laughing at this
even "god" laughed at that one.
Have a question for the God of the Brine (should be FG's member byline). My chef thinks that it's okay to use the same brine two or three times. It kind of weirds me out. So I wanted a definitive answer. He'll never use the same brine in a cross-contamination setting, like using pork then using chicken, or anything like that. But sometimes he'll pull pork out of a brine and then add new raw pork to it. He doesn't think there is any reason to worry about the bacteria b/c of the salt level. But like I said, it makes me feel weird. Thoughts?
I can only parrot Ruhlman for you but he says to never re-use it.
I knew it! God I am the greatest thing to ever happen to this dumpy little town.
Are we talking a one after the other type of scenario, or is he waiting for long periods of time inbetween? I could maybe see doing a few cuts back to back.
Always within 24 hours, though not always directly after each other.
Meh, I gotta go with Emoinda up there and say that's probably not the best move.
Foodguy - if he did them back to back to back, would that be ok?
I think Daimaru sells little 3-stem bunches of it for like 199yen, but I've got that, an expensive corner shop closest to my house that I normally go to (what's the name of those two red-headed birds on TV with the ginormously huge knockers and plastic faces? I see one of them there every week buying food) and then Meidi-ya, National Azabu, and Nissin World Deli - Nissin is seriously great though a bit grimier than the others - they have an entire supermarket-sized floor dedicated to booze and then they have the floor under for produce, meat, and dry goods, tons of stuff. They have ridiculously huge bags of basil and flat parsley for like 299 or 399 each.
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