3/07/2012 4:27pm, #111
3/07/2012 4:33pm, #112
3/07/2012 4:35pm, #113
The real muscle method is no reel, just a pole with a line dipped in the school.
This way the fish never gets to turn it's head down and if you're strong enough you can just yank 'em up in a few moments.
I've seen guys do that to 150+lbs Ahi.
You practice by attaching a 5 gal bucket to a pole and you alternately heave it overboard/ yank it back in while the boat is moving.
The meat looks similar to tai--red snapper. I bet its not, though. Beaten to death with a shark tooth club, might be worth it. I heard the hawaiian kings were 7 ft tall, too.
Yes the Ali'i were very tall, their capes were not allowed to touch the ground so we have a record of sorts of their heights, where some capes remain intact.
Kahuku HS usually has a beastly looking football team.
These are teenagers, lol...
3/07/2012 4:38pm, #114
The Kagoshima guys have tours that usually end in yakiniku dinners. The place we went to did, at least, I can't speak for all of them. It was really good. They had these fat strips of bacon that you throw on a some kind of weird hot plate and cook those bad boys up. That single thing was the one I remember the most. The smell and the juiciness. Yes, I second the Kagoshima kurobuta folks.
3/07/2012 4:46pm, #115
Yes, i dated a young lass from Kagoshima and that's how i came across the kurobuta.
I remember thinking, "Wtf, pork? Really? What can be so special about it?"
Hahahaa, what a silly boy i was.
It makes the best kakuni, i'm drooling just thinking about it.
That bacon sounds heavenly.
3/07/2012 4:47pm, #116
3/07/2012 5:06pm, #117
3/07/2012 5:17pm, #118
3/07/2012 5:22pm, #119
I do like some sake, some of the cold ones are really interesting.
Wish i had the liver, time and resources to do more research.
There are tastings pretty regularly here.
I don't know enough to have developed any direction though.
I've tried some carbonated ume shu (meh), and i've seen people put soda or tonic in their shochu.
I usually just have the Iichiko when i eat Japanese food, it's so light i can taste the food better.
I just have mine with a splash of cold water, and maybe an ice cube or two.
So what's the deal with having your own bottle at the restaurant?
3/07/2012 5:39pm, #120
Misoyaki black cod, Gyotaku.
Salmon is really good that way too.
Speaking of which, i have some miso from Nagoya a client brought back for me.
Perhaps it's a good night to cook at home!