Yup,and the one I had yesterday was prepared in Nagoya way,with soup made out of tea,a bit like chazuke/ochazuke which is regarded as Japanese comfort food
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Yup,and the one I had yesterday was prepared in Nagoya way,with soup made out of tea,a bit like chazuke/ochazuke which is regarded as Japanese comfort food
Geoffbot: I mentioned I had three different smokers and they all had advantages and drawbacks. The Traegers greatest drawback is that all the heat is derived from the wood, meaning it has to generate a certain amount of heat to function. This makes cold smoking ( lox style smoked salmon, corned beef , etc.) difficult except in winter. This is also one of it's great advantages. Over 205 F the wood stops smoking and starts burning. Voila- wood fired oven. The Traegers tops out between 475 and 500 depending on ambient temperature.
Wood fired thin crust pizza! The crust is derived from Jim Lahey's recipe, the fresh pineapple was macerated in crushed chiles, the ham is the leftover from the smoked ones I cured last week and the sauce is from tomatoes we put up last year and has a splash of vodka that was infused with morita chiles. The last pizza is ham, mushrooms and green peppers.
I love big chunks of veg, or pineapple, when I wood fire pizzas. You get two textures and flavours out of each item.
Last edited by Henry Krinkle; Apr 9, 2015 at 03:32 AM.
My great uncle said I should try jellied eels just on mondya actually. I'll have to give em a try now.
Thanks for the smoker advice, henry!
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My, my, my that looks good, where again did you say you live...Originally Posted by Henry Krinkle
Geoffbot: I mentioned I had three different smokers and they all had advantages and drawbacks. The Traegers greatest drawback is that all the heat is derived from the wood, meaning it has to generate a certain amount of heat to function. This makes cold smoking ( lox style smoked salmon, corned beef , etc.) difficult except in winter. This is also one of it's great advantages. Over 205 F the wood stops smoking and starts burning. Voila- wood fired oven. The Traegers tops out between 475 and 500 depending on ambient temperature.
Wood fired thin crust pizza! The crust is derived from Jim Lahey's recipe, the fresh pineapple was macerated in crushed chiles, the ham is the leftover from the smoked ones I cured last week and the sauce is from tomatoes we put up last year and has a splash of vodka that was infused with morita chiles. The last pizza is ham, mushrooms and green peppers.
I love big chunks of veg, or pineapple, when I wood fire pizzas. You get two textures and flavours out of each item.
I have yet to do a pizza on my egg, but that sure makes me want to try. I love the look of the well-used, blackened pizza stone.
Looks good, though.
Oh yes
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3 kinds of beef tongue with rice
Closer look:
3 kinds of meat with rice
250 grams of steak on a hotplate (and it cost me roughly $15)
Grand Kirin,they said the beer was crafted by master brewer and the bottle was specially designed,hence the name (kinda reminds me of another 'Grand' being used by another Japanese brand LOL)
What are the 3 different types of tongue?!
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That's a question for a whole different kind of thread
Maybe a whole different website.That's a question for a whole different kind of thread
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