i don't like to see the shape of the actual animal i'm eating
it's unnerving
yeah and this is a sentiment I see mainly from Americans and Canadians, not so much from other cultures
I don't completely understand it, but there you go
I think it may stem from stuff like cultural views of animals as food, as well as certain other countries (namely those in the east) and their lack of an option to be picky about their food
think about this, too: food allergies are more prevalent in the US and Canada than they are in any other part of the world
god I need to find a source for that info I know someone is going to ask for one
I need to meet the governor of Bumfuck Illinois and tell him that his citizens don't speak for everyone!
HAH
I was at university
so people came from all over
believe me, dude
I was as fucking shocked as anyone when I realized they couldn't handle the sight of a full crab
that's hard for me to comprehend
i can go two blocks from my house and buy a bag of live ones
what about lobster, do they only eat the tail?
I always found it hilarious when I was working at Legal when (usually) japanese tourists would come in and order lobster at 11 in the morning and literally pick that thing apart. Tail, claw, knuckle ok sure. But then they pop the top half life the hood of a car and start picking around the lungs and head. I'm pretty sure at that point they stop because there is nothing under there worth eating.
the torso goo is the best part of the lobster!
The green stuff (tomalley) yes, the black stuff (roe) yes, the white stuff (coagulated blood) not so much
But if you want to pick apart the lungs be my guest. I'm just saying not really anything to eat there
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VivixenneRemember your training, and we'll get through this just fine.Registered Userregular
edited November 2008
you want a great recipe for a fish cooked Cantonese style?
get a whole, live fish that is something similar in size and class to a red garoupa
gut it, clean it, etc, then put it on a cooking plate with spring onions and shredded ginger
pour some water into the bottom of a wok, and put a stand in the water so that the top sticks out the top of the water, and put the cooking plate with the fish and all into the stand
steam that thing for 8 minutes per 200g (or so, I'm not sure on the numbers I can check though)
in the meantime, heat up some soy sauce that has some vegetable oil mixed in
when the fish is done yank the cooking plate out and then pour the hot soy-sauce oil over the fish so that it sizzles and such
I can't bring myself to eat crustaceans. I don't know what it is about them but they depress me.
think of it as their shells are the way they are because they know what delicious goodness they house within themselves and so evolution took its natural course by hardening them the fuck up
I FUCKING LOVE JELLYFISH my sister and I used to call them "rubber bands" in Cantonese
if you get it dried, soak it to restore its texture (this takes about a day)
drain, then run it under boiling water for about 10 minutes
drain, then rinse it in ice water
stick it in a bowl, mix it in with a little salt, let stand for like 45 minutes to an hour
season as you like (some people like adding sesame oil, for instance)
slice into shreds
yay!
they'll just have it in bags at the asian market? frozen section or not?
they should, I'd imagine
not frozen, though, look under dried goods or just ask someone who works there
oh and as for prep work, you've had jellyfish before, right? as long as you end up with the right texture (crispy/crunchy and just a little bit elastic-y) you'll be fine
I don't believe in capital punishment but I think there should be government mandated slappings
like you go and write someone's name on a piece of pottery and put it in a box and then the person with the most names in the box gets the shit slapped out of them
Or that prick that got caned for spraypainting cars in Singapore? That fucker so got what was coming to him.
Yeah, I'm really not sure why it had to become such a media frenzy.
Oh no, some kid got the shit slapped out of him for fucking around in a country that slaps the shit out of people who act like retards, and got the shit slapped out of him. Whatever will we do?
I would recommend definitely trying it at a restaurant first so that you know what it's "supposed" to taste like, ESPECIALLY when it comes down to the texture
Posts
depends on the size of the lobster
yeah and this is a sentiment I see mainly from Americans and Canadians, not so much from other cultures
I don't completely understand it, but there you go
I think it may stem from stuff like cultural views of animals as food, as well as certain other countries (namely those in the east) and their lack of an option to be picky about their food
think about this, too: food allergies are more prevalent in the US and Canada than they are in any other part of the world
god I need to find a source for that info I know someone is going to ask for one
The green stuff (tomalley) yes, the black stuff (roe) yes, the white stuff (coagulated blood) not so much
But if you want to pick apart the lungs be my guest. I'm just saying not really anything to eat there
get a whole, live fish that is something similar in size and class to a red garoupa
gut it, clean it, etc, then put it on a cooking plate with spring onions and shredded ginger
pour some water into the bottom of a wok, and put a stand in the water so that the top sticks out the top of the water, and put the cooking plate with the fish and all into the stand
steam that thing for 8 minutes per 200g (or so, I'm not sure on the numbers I can check though)
in the meantime, heat up some soy sauce that has some vegetable oil mixed in
when the fish is done yank the cooking plate out and then pour the hot soy-sauce oil over the fish so that it sizzles and such
EAT!
(this is one of my favorite things in the WORLD)
They are the insects of the sea. no one gives a shit about them.
yeah, the first few seconds before it gets torn apart is mildly uncomfortable
The Moon Wok.
think of it as their shells are the way they are because they know what delicious goodness they house within themselves and so evolution took its natural course by hardening them the fuck up
you have to WORK for it
and the rewards are UNBEATABLE
with peanutfish, generally
:P
but really
do they have like fried jellyfish or something
i want to consume one of those little bastards
payback for all the pain
AHAHAHAHAAHA
did you like it, viv. Korean food.
I FUCKING LOVE JELLYFISH my sister and I used to call them "rubber bands" in Cantonese
if you get it dried, soak it to restore its texture (this takes about a day)
drain, then run it under boiling water for about 10 minutes
drain, then rinse it in ice water
stick it in a bowl, mix it in with a little salt, let stand for like 45 minutes to an hour
season as you like (some people like adding sesame oil, for instance)
slice into shreds
yay!
Our chef prepared an entire cod for family meal and I noticed this bright pink thing in its mouth.
John is all, 'oh it's totally edible'
and then when I eat it he's suddenly all, 'holy shit I can believe you ate that'
It had the consistency of a scallop and an aftertaste like soap.
I LOVE their cold noodles... the gray ones made from buckwheat? fucking AMAZING, I've had a bowl every other day whenever I'm in Korea
kimbob is good, too
I would like the stone-pot-rice dishes more if they didn't fucking sizzle and try to burn me
I don't much like kimchi but I'd be the only one in my family that doesn't
and of course their barbecue is quite nice but I've only had that in China, not in Korea, so I'm not sure what the differences would be
about 3 minutes of effort spread out over the course of a day or so
they should, I'd imagine
not frozen, though, look under dried goods or just ask someone who works there
oh and as for prep work, you've had jellyfish before, right? as long as you end up with the right texture (crispy/crunchy and just a little bit elastic-y) you'll be fine
Especially when one part of it takes ten minutes!
Freeze it in a microwavable tray and I might try it.
i'll pick some up next time i'm there though
i am fairly confident in my assessment that you don't have to babysit it for 10 minutes straight
Yeah, I'm really not sure why it had to become such a media frenzy.
Oh no, some kid got the shit slapped out of him for fucking around in a country that slaps the shit out of people who act like retards, and got the shit slapped out of him. Whatever will we do?
they're all fish-flavored and really salty
aw nom nom nom
I would recommend definitely trying it at a restaurant first so that you know what it's "supposed" to taste like, ESPECIALLY when it comes down to the texture
NOM!