Yuki's Passion 1 Posted October 18, 2006 Author Share Posted October 18, 2006 If Baruchan is lurking... You made another Bishu mate with all that sake you bought too? Link to post Share on other sites
indosnm 0 Posted October 18, 2006 Share Posted October 18, 2006 Quote: Originally posted by db le spud: As school girl school girl with loose socks? You know me too well! Link to post Share on other sites
damian 0 Posted October 18, 2006 Share Posted October 18, 2006 Mate, I remember all too well giggling at your first 1000 posts. I reckon every one of them managed to mention loose socks, matter what the topic was. Perhaps an exaggeration. Link to post Share on other sites
damian 0 Posted October 18, 2006 Share Posted October 18, 2006 Ocean - I've had that French pot once before and had forgotten about it. It was pretty enjoyable food, just like nabe but more western soupy kind of theme. I'm hungry just thinking about this stuff. Link to post Share on other sites
69 5 Posted October 24, 2006 Share Posted October 24, 2006 That slab of meat looks like a heart. Link to post Share on other sites
damian 0 Posted October 25, 2006 Share Posted October 25, 2006 Girlfriend and I cooked the 'French Nabe' - pot au feu - on the weekend (in Paris, of course ). It takes hours to cook properly and we emptied a few bottles of really cheap French red to kill the time whilst talking a million miles an hour about this and that. We were drunk by the time we ate at 11pm, after buying all the ingredients on the way home that afternoon from some great little meat and vegetable shops that are still open and busy at 5pm on a Saturday. It was a good fun night with a really tasty ending. I still can't pronounce Côtes du Rhône. Link to post Share on other sites
Ocean11 0 Posted October 25, 2006 Share Posted October 25, 2006 What did you put in your pot db? Pronunciation guide: Côtes du Rhône = \'rAn-"kOt Creek Boy, what's this sake nabe lark? It's not nabe cooked in sake is it? If it is, it sounds digusting. Link to post Share on other sites
damian 0 Posted October 25, 2006 Share Posted October 25, 2006 - A big lumpy bit of tough stringy beef - Some yellow waxy type of spud that seems popular in Europe but seldom seen elsewhere. They go great in soup. - Two onions - Some leek - [after removing the meat] A couple of big shank bone rings with marrow - usually cooked in Osso Bucco (my favourite food) - some fresh herbs tied in a faggot (the drunker I got the more I called everything, including the dog, a faggot) - Carrots - Wanted turnip but couldn't get it rain coat.... rain coat...rain cote. hmmmm, not convinced Link to post Share on other sites
bushpig 0 Posted October 25, 2006 Share Posted October 25, 2006 O11, this is the description for the one at the aske matsuri in higashi hiroshima. 酒造りの蔵人が囲む「美酒鍋」。 東広島の名物料理「美酒鍋」は、素材を活かした 289;酒と塩胡椒だけのシンプルな味付け。 酒の街ならではのユニークな鍋料理です。 Link to post Share on other sites
bushpig 0 Posted October 25, 2006 Share Posted October 25, 2006 spud, your poor dog! Link to post Share on other sites
NoFakie 45 Posted October 25, 2006 Share Posted October 25, 2006 I'm not a fan of pot-au-feu. Dunno why but the smell of a boiling chicken carcass does me in. I like chicken, though preferably not boiled, and chicken soup, its just the smell of the boiling. If we're venturing into stew territory, the borsch that that Soup Stock Tokyo place in the airports does is really tasty. Its done like a cross with French Onion soup and as fast food goes, its really good. The bread's a bit crappy though, so get the rice. Link to post Share on other sites
Ocean11 0 Posted October 25, 2006 Share Posted October 25, 2006 > 酒の街ならではのユニークな鍋料理です Kuchi ga umai na, omae. A faggot: Link to post Share on other sites
damian 0 Posted October 25, 2006 Share Posted October 25, 2006 >>Soup Stock They had some good stuff on offer, especially as you say, for a fast food chain in a train station. >>Chicken: I heard the chicken variety is popular in Japan. Use cheap beef instead. The results would be better with a pressure cooker. Although lumps of beef are hard to come by in Japan. >>poor dog: we have been consistently calling him The Pig for several months now. Pretty soon he wont know if he is a dog or a pig. In the third person he is The Pig and when we speak to him directly we simply call him Pig. Hang on, I just said we talk to The Pig. We have issues. Link to post Share on other sites
nzlegend 1 Posted October 25, 2006 Share Posted October 25, 2006 Had a beef nabe on Sat night and was going to have pork nabe on Sunday but the good wife changed to a Sukiyaki affair, a couple of weeks ago had a great Kamo nabe. I am blessed, my wife is a excellent nabe chef, its great to often come home during my meal break ( I live really close to work) and eat delicious food then return to work. The Kamo nabe was a dinner break nabe, everyone asked why I looked so happy after my break, Nabe that good will put a smile on your dial for hours Link to post Share on other sites
damian 0 Posted October 25, 2006 Share Posted October 25, 2006 Whats Kamo? Link to post Share on other sites
nzlegend 1 Posted October 25, 2006 Share Posted October 25, 2006 wild duck Link to post Share on other sites
damian 0 Posted October 25, 2006 Share Posted October 25, 2006 Hey, that would be nice. Do you use the fatty bits as well? Link to post Share on other sites
nzlegend 1 Posted October 25, 2006 Share Posted October 25, 2006 yep, there were fatty bits in there IIRC, it was sliced very thinly. Link to post Share on other sites
Yuki's Passion 1 Posted October 25, 2006 Author Share Posted October 25, 2006 had chanko nabe last night Nabe and kotatsu = heaven Link to post Share on other sites
Error404 0 Posted October 30, 2006 Share Posted October 30, 2006 Quote: Although lumps of beef are hard to come by in Japan. Right. Can't get them in my local. Strips of beef thats all they got. Count me in as a big nabe fan. Had my first sukiyaki of the season last night Link to post Share on other sites
damian 0 Posted October 31, 2006 Share Posted October 31, 2006 Do you do the raw egg with the sukiyaki? mama desue Link to post Share on other sites
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