thursday 1 Posted June 12, 2010 Share Posted June 12, 2010 not likely in that company of high class cheeses. Link to post Share on other sites
Yuki's Passion 1 Posted June 14, 2010 Share Posted June 14, 2010 Margaritas. So many kinds and theyre all so delish. Frozen or on the rocks, it doesnt matter. Margaritas Link to post Share on other sites
RobBright 35 Posted June 14, 2010 Share Posted June 14, 2010 Nectarines. Link to post Share on other sites
thursday 1 Posted June 14, 2010 Share Posted June 14, 2010 Peaches. Place in boiling water for 10 seconds. Lift. Peel. The skins come off pronto. Link to post Share on other sites
RobBright 35 Posted June 14, 2010 Share Posted June 14, 2010 but nectarines are suppai. Link to post Share on other sites
thursday 1 Posted June 14, 2010 Share Posted June 14, 2010 Flesh of a nectarine is a lot tougher than a peach. Sink your teeth into a peach and just suck the juice. Link to post Share on other sites
RobBright 35 Posted June 14, 2010 Share Posted June 14, 2010 Dunno, some of the peaches have had in Japan have been pretty tough. Link to post Share on other sites
thursday 1 Posted June 14, 2010 Share Posted June 14, 2010 not ripe would be tough. Link to post Share on other sites
brit-gob 9 Posted June 15, 2010 Share Posted June 15, 2010 Gyoza We sometimes get 4 portions from the local ramen shop on a weekend... then re-heat and make them all crispy. Bliss! Link to post Share on other sites
RobBright 35 Posted June 15, 2010 Share Posted June 15, 2010 Where is the ra-yu? Link to post Share on other sites
pie-eater 207 Posted June 15, 2010 Share Posted June 15, 2010 Quote: and make them all crispy. That does sound good brit-gob. Will try that I think. Link to post Share on other sites
RobBright 35 Posted June 15, 2010 Share Posted June 15, 2010 yeah, have to make them crispy, and stuck together. Link to post Share on other sites
LiquidX 0 Posted June 15, 2010 Share Posted June 15, 2010 Never done that with gyoza cracking idea. Link to post Share on other sites
RobBright 35 Posted June 15, 2010 Share Posted June 15, 2010 what is good, is getting the gyoza skins, and lighter frying them without any oil. Link to post Share on other sites
Tubby Beaver 209 Posted June 15, 2010 Share Posted June 15, 2010 I love Gyoza Link to post Share on other sites
BagOfCrisps 24 Posted June 19, 2010 Share Posted June 19, 2010 Originally Posted By: RobBright what is good, is getting the gyoza skins, and lighter frying them without any oil. Bet they'd be even yummier with a bit of oil there to crisp them up. Link to post Share on other sites
RobBright 35 Posted June 19, 2010 Share Posted June 19, 2010 You can do, and it does work, but have to be careful, too much oil and you might as well be drinking it straight from the bottle. Link to post Share on other sites
muikabochi 208 Posted June 21, 2010 Share Posted June 21, 2010 Had some crispy gyoza over the weeekend. There's an izakaya place that does crispy gyoza with melted cheese over the top near here. That is very good. Link to post Share on other sites
RobBright 35 Posted June 21, 2010 Share Posted June 21, 2010 yummy - any pics? Link to post Share on other sites
RobBright 35 Posted June 21, 2010 Share Posted June 21, 2010 Funnily enough, had homemade gyoza last night. Damn tasty. Link to post Share on other sites
pie-eater 207 Posted June 25, 2010 Share Posted June 25, 2010 I'll try to get a shot of my pizza tonight. If I remember. Link to post Share on other sites
miller 1 Posted July 9, 2010 Share Posted July 9, 2010 Wasabi flavored thick cut crinkly potato chips. Oh yes Link to post Share on other sites
RobBright 35 Posted July 9, 2010 Share Posted July 9, 2010 the poterongu thingies? Link to post Share on other sites
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