bmwracer wrote:

I'm tempting myself as well... But unless I get outta Dodge and visit some places, it's pointless to dole out the bucks for a DSLR...

Exactly!

Tu_triky wrote:

Exactly.
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Tu_triky wrote:

No, sir. That was a pic from the Osaka action I mentioned, where it's called mamushi not unaju. More pics from the restaurant I went to in Osaka (not taken by me). The restaurant is called KUROMON KAWAHIRO.

i've seen that dude on tv before... dotch? cocorico creates a legend?

^
OIISHI SO TABETAI!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

krim wrote:

^ OIISHI SO TABETAI!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Haha.

I only found out about this place because I started searching for unagi joints on the Interwebs before I left for Osaka last fall. It wouldn't surprise me though if this cat has been featured on some TV show. He's been chillin' and grillin' eels for decades.

I ate at Ramen California today

Freshly baked House made Rosemary Kasha Bread with Maldon Sea salt




Halibut Carpaccio with Black Lava Salt, Olive oil, and greens


Ajitama Ramen (Tokyo Style. Hanjyuku tamago, Chashu and Green Onions in a chicken broth)




This place rocks.

i made corned beef somen w/ nori and cabbage.

krim wrote:

i made corned beef somen w/ nori and cabbage.

HAHAHA. That's awesome! I want to see a picture.

krim wrote:

i made corned beef somen w/ nori and cabbage.

That sounds delicious. I made kalua pig in a Crock Pot. Took about 16 hours. I wanted to use Tokyo X pork but that meat is mecha takai.

Takoyama wrote:

That sounds delicious. I made kalua pig in a Crock Pot. Took about 16 hours. I wanted to use Tokyo X pork but that meat is mecha takai.

Tokyo X...on the Dotch Cooking Show they used always talk about and use that type of pork for their dishes..it looks insanely delicious, with all that marbled fat.

If it's that dayem good it MUST be expensive!

Tu_triky wrote:

HAHAHA. That's awesome! I want to see a picture.

i ate it quickly as i was working home office and correcting data on a db.
all it had was a handful of somen, 1 scoop of knorr chicken bullion powder, somen boiling water, leftover corned beef, a sprinkle of Shin Ramyun ramen powder, sliced up cabbage leftovers and a sheet of nori cut up into rectangles.

it's basically all i had in the kitchen that was easy to cook

krim wrote:

i ate it quickly as i was working home office and correcting data on a db. all it had was a handful of somen, 1 scoop of knorr chicken bullion powder, somen boiling water, leftover corned beef, a sprinkle of Shin Ramyun ramen powder, sliced up cabbage leftovers and a sheet of nori cut up into rectangles. it's basically all i had in the kitchen that was easy to cook

Krim's Test Kitchen!

Tu_triky wrote:

Krim's Test Kitchen!

Must be on local cable: I can't get that station.

i think it would have been better if i had some udon instead. maybe i'll do that tomorrow.. i still have about 2lbs of corned beef and 1/2 head of boiled cabbage leftover..

bmwracer wrote:

Must be on local cable: I can't get that station.

Because he eats first, and takes pictures later!

I prefer watching the Triky Tasting Lab segment... lots of yum is displayed there.

krim wrote:

I prefer watching the Triky Tasting Lab segment... lots of yum is displayed there.

Glad to oblige.

Tu_triky wrote:

Glad to oblige.

It is why we are here.
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Eve wrote:

It is why we are here.

Many thanks me favorite master o' beasts.

Went back to Gomen for dinner today with my niece... We both had spicy negi pork ramen.

(no pics: I left my cellphone at home. )