Announcement

Collapse
No announcement yet.

Rolls

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • ChenPengFi
    replied
    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!

    Leave a comment:


  • ChenPengFi
    replied
    Originally posted by jubei33 View Post
    Speaking of, have you ever tried carbonated sake (like champagne)? It's been a sake fad here for a couple of years. I've tried it a few times and it can either be really good, or 'just ok' so far. The just ok one's aren't really worth the increase in price. I think it has to do with balance--they have to time it just right or it just seems like the sprayed cocacola fizz into it, rather than fermented it.
    No, haven't tried that. Sounds like i might avoid it based on that description, hahaha...
    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?

    Leave a comment:


  • itwasntme
    replied
    So no one's gonna check out that sushi site?

    Sent from my BlackBerry 9650 using Tapatalk

    Leave a comment:


  • jubei33
    replied
    Originally posted by ChenPengFi View Post
    It's shochu.
    There are many types of sake that are served chilled as well.
    Speaking of, have you ever tried carbonated sake (like champagne)? It's been a sake fad here for a couple of years. I've tried it a few times and it can either be really good, or 'just ok' so far. The just ok one's aren't really worth the increase in price. I think it has to do with balance--they have to time it just right or it just seems like the sprayed cocacola fizz into it, rather than fermented it.

    Leave a comment:


  • ChenPengFi
    replied
    Originally posted by jwilde88 View Post
    Hmm, never heard of ice cubes in sake. Then again, my only experience with sake is watching Three Sheets lol. All those pics make me wish I lived near the ocean so I'd feel more comfortable eating sashimi besides tuna and salmon.

    Sent from my BlackBerry 9650 using Tapatalk
    It's shochu.
    There are many types of sake that are served chilled as well.

    Leave a comment:


  • ChenPengFi
    replied
    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's amazing.
    It makes the best kakuni, i'm drooling just thinking about it.
    That bacon sounds heavenly.

    Leave a comment:


  • jubei33
    replied
    Originally posted by ChenPengFi View Post
    I know the thread has kind moved back to new kinds of sashimi/delicious Hawaiian fish, but I couldn't let this post go to waste without saying something nice about it.

    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.

    Leave a comment:


  • ChenPengFi
    replied
    Originally posted by jubei33 View Post
    That's really interesting, I've never been deep sea fishing. Catching tuna sounds like a lot of fun. How long does it usually take to pull one up? I guess it depends on the fish, but I mean like what kind of fight am I looking at here, '2 rounds over' heavyweight or 'goes the distance' flyweight?
    The quicker the better, but using conventional tackle that can mean 2hrs which equates to a ruined fish.
    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.
    The flake is finer and it's a little less oily than tai.
    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...

    Leave a comment:


  • itwasntme
    replied
    Originally posted by jubei33 View Post
    Whoa whoa whoa, where did you get that pic of me??

    Sent from my BlackBerry 9650 using Tapatalk

    Leave a comment:


  • jubei33
    replied
    Originally posted by jwilde88 View Post
    I accept it. I'm out of my league. I admit defeat.

    Leave a comment:


  • itwasntme
    replied
    Originally posted by ChenPengFi View Post
    Shochu anyone?
    Hmm, never heard of ice cubes in sake. Then again, my only experience with sake is watching Three Sheets lol. All those pics make me wish I lived near the ocean so I'd feel more comfortable eating sashimi besides tuna and salmon.

    Sent from my BlackBerry 9650 using Tapatalk

    Leave a comment:


  • jubei33
    replied
    Originally posted by ChenPengFi View Post
    Shochu anyone?
    Hay, I have a bottle of that in my cabinet at home! Maybe I'll start a souchu thread...

    Leave a comment:


  • jubei33
    replied
    Originally posted by ChenPengFi View Post
    Honolulu has it's own auction and while much, much smaller it's patterned after the Tsukiji market.
    Of course my favorite way to eat raw fish is right out of the water.
    I'll cut 'em up on deck while the meat is still quivering.
    Supah ono brah!!!
    The thing about tuna is that they are really strong fish.
    My dad used to say they fight with their entire heart.
    That's really interesting, I've never been deep sea fishing. Catching tuna sounds like a lot of fun. How long does it usually take to pull one up? I guess it depends on the fish, but I mean like what kind of fight am I looking at here, '2 rounds over' heavyweight or 'goes the distance' flyweight?

    and this also is looking good:
    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.

    Leave a comment:


  • ChenPengFi
    replied
    Shochu anyone?

    Leave a comment:


  • ChenPengFi
    replied
    Sushi King, Honolulu, University of Hawai'i area.

    Leave a comment:

Collapse

Edit this module to specify a template to display.

Working...
X