Random food thoughts - Street edition

Discussion in 'Streetwear and Denim' started by i01111000, May 12, 2013.

  1. 3 Prague Winters

    3 Prague Winters Senior member

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    ( ͡° ͜ʖ ͡°)


  2. Find Finn

    Find Finn Senior member

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    You make it sound like its a bad thing
     


  3. momentoftruth

    momentoftruth Senior member

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    as a wannabe amateur baker I really appreciate the scenes where he's baking his loaves. As a butter-hater, however, I'm not so thrilled with the rest
     


  4. Find Finn

    Find Finn Senior member

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    You need butter for baking, just like you need fat for flavour in meat.

    There's famous cooking show on tv here, which catchphrase is "plenty of butter".
     


  5. momentoftruth

    momentoftruth Senior member

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    of course I use butter for baking, I just meant I hate is as a garnish, tastes gross to me (I also dislike milk as a drink)
     


  6. Find Finn

    Find Finn Senior member

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    Oh like that, both are disgusting on their own.
     


  7. magicalporks

    magicalporks Senior member

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    Spent the long weekend in Sapporo with a friend and basically went on a 24 hour miso ramen binge after looking up some of the famous shops. Even though I went at weird hours there was always a line out the door at every place.

    First stop in the evening after I got off the plane was Sumire, one of the original shops that made Sapporo's miso ramen so famous. Easily the best miso ramen and broth I've ever had, perfect balance of oil and other flavors (especially the ginger). My only regret is not ordering extra chashu to go on top.

    [​IMG]

    Took a small break the next morning and went to the fish market for breakfast.

    [​IMG]

    Back to ramen for lunch at Ichi Ryu An. Took forever to find since it was in the basement of some unmarked office building and only had 8 seats. Overall it was a really well put together bowl with some really nice high quality ingredients. Felt like a slightly modern take on traditional greasy street ramen. Cool atmosphere too, played a mix of Beatles songs while we ate.

    [​IMG]

    Dinner was at Junren, Sumire's sister shop, and pretty much the only place that was open at 9pm when we finally felt hungry enough to eat again. Still had to wait almost half an hour to be seated though. I also made the huge mistake of accidentally ordering the large bowl from the ticket machine that takes your order. You can't really tell in the picture, but I'm pretty sure the bowl was a ridiculous 10" in diameter. It was also the oiliest and heaviest soup of the three. Definitely the worst possible choice to accidentally get a large bowl in. Delicious, but after finishing the entire bowl it was all I could do to get back to the hotel and food coma until my morning flight back to Tokyo.

    [​IMG]

    Basically swore off ramen for at least a week right after that experience.


    [​IMG]
    Walked by an abura soba place on the way home from work today and couldn't resist.

    I may have a problem.
     
    Last edited: Jul 22, 2014


  8. nicelynice

    nicelynice Senior member

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    How much is an avocado in the state? How much is a lime? Where do they come from?

    My Mexican limes and avocados are up to $2 apiece for conventional, $3-4 for organic, double what they were last year
     


  9. Find Finn

    Find Finn Senior member

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    European limes come from SA and 90% of the cost is shipping.
     


  10. momentoftruth

    momentoftruth Senior member

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    yikes. I live 2 blocks away from a Hispanic-oriented supermarket (http://www.fiestamart.com/) and I definitely take for granted how easy it is for me to get that stuff at decent prices

    Edit:

    [​IMG]
     
    Last edited: Jul 25, 2014


  11. Abraxis

    Abraxis Senior member

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    sapporo miso ramen is indeed great... had one at the yokohama ramen museum and it was the best ramen i'd ever eaten
     


  12. cyc wid it

    cyc wid it Senior member

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    There was a pretty bad lime shortage... I get local California avocados.
     


  13. indesertum

    indesertum Senior member

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    There's no more lime shortage tho
     


  14. Hirsh

    Hirsh Senior member

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    Leaving the convalescent home on Monday - for my final Sunday lunch the chef is preparing me:

    Melon and blueberries

    Potato gnocchi with Gorgonzola and wilted spinach

    Sad to leave as it's much nicer than hospital, and the food is great!

    Looking forward to my last Sunday lunch...:)
     


  15. colabear

    colabear Senior member

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    Sounds yummy :drool:

    I am craving for chicken parm or a nice filet cooked med rare but I need to loose 10 more lbs and an inch 1/2 so I can fit in my new XL marc jacobs shirts :embar:
     


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