Lexkempo
Frog Fanatic
Oh snap!
My pre diet self is crying staring at this... I've actually started measuring out my portions or sweets and drinks (besides water)
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What's On Your Plate???
- Thread starter xmetalmaniac
- Start date
My pre diet self is crying staring at this... I've actually started measuring out my portions or sweets and drinks (besides water)
669RainbowTIwarrior71
Guest
mmmmmmmm
to my knowledge
I'm pretty sure is some cheap genoa salami and some cheap turkey
the order was a italian sub with honey mustard , they gave me a cheap italian sub with mayonnaise
kronin323
Font of Useless Knowledge
Went to "the Japanese place" on Sat...
Scallop sashimi for me, scallop and squid nigiri for The Wife...
Personally I like to let the scallop sit on a lemon slice for a few minutes on each side. The citrus lightly "sears" it, like with ceviche, and then creates more of a ponzu effect when dipped in soy sauce...
Salmon nigiri to share, yellowtail and red snapper nigiri for me...
Tempura udon noodle soup for The Kid, though we eat the tempura stuff...
Bottom is a botan ebi (spot prawn served raw, with fried head) for The Wife, ikura/salmon roe for The Kid in the middle, and the top was one of their limited specials, bigeye tuna from Japan, split with The Wife...
A roll with spicy salmon and avocado on the inside; salmon, white salmon, and tuna on top...
Then tried some new stuff....
Pork broiled with onion and ginger...
Thin sliced rare beef with garlic, green onion, and ponzu...
And finally, their take on jalapeño poppers, stuffed with spicy tuna and cream cheese. Kinda a fail - I would suggest they use a picked jalapeño instead of a fresh one, and bread it instead of tempura batter... As-is the jalapeño flavor was too dominant.
Ddigi7alph0enix
Guest
The scallop part of that meal is interesting to me.
For one, I've never noticed raw scallop on the menu at any of the Japanese places I've been to. Not saying it wasn't there but if it was I missed it.
Secondly, I've had undercooked scallops a few times and the taste and texture is definitely less than pleasant. I'm assuming completely raw is better? Anything it compares to?
kronin323
Font of Useless Knowledge
It should be labeled Hotate or Hotategai. But many places will only do "spicy scallop", which is cooked, chopped, and mixed with a spicy sauce. Really more of a Western thing than from Japan, AFAIK.
IDK, the texture is definitely different from the cooked stuff - I love it both ways (TWSS) but I have to say the raw stuff is the more appealing delicacy for me these days. I guess it's an acquired taste as much as any raw protein. Taste-wise, lemon and soy sauce perfectly complements it; unseasoned is meh.
What does it compare to? Hard to say - it's relatively soft but not gooey or anything, still has some texture but not as much as when cooked. Compare a piece of cooked salmon with a piece of raw salmon. The difference between the two is comparable to the difference between cooked & raw scallop.
EDIT - oh yeah and it's best "live" aka just shelled before serving...Ddigi7alph0enix
Guest
Huh. I'll have to pay more attention next time.
It's quite a thing in Japan too, they catch and eat tons of them.
kronin323
Font of Useless Knowledge
Raw, or the cooked spicy variety? I was referring to the cooked spicy type as being more of a Western thing...
Ah. No raw, although sometimes with shichimi so spicy.Similar threads
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