Tcoat's Lunch? [OFFICIAL THREAD] GONE SEXUAL!!!

[Sapphireho]

Originally Posted by bcj

And keeping it a deep dark secret

Let me know when you'll be in my neighborhood and I'll take you there, my treat. For the sushi that is, not gas.

[Ultramaroon]

Eww... sushi farts

[Kiske]

Pretty damn good for a 1 hour, "Shit what is for dinner?!?" whip up.

Marinated Chicken breast in some Margarita premix (with some 1800 tequila,) for 15 minutes. Then gave 'em the it some rub made with garlic, onion, chilies, smoked paprika, cumin and salt and pepper. On to the cast iron until seared and into the oven for 15 minutes. Bought some taco holders but only had soft burrito tortilla's. Saw my stands are stainless so threw them and the tortillas in the oven to slightly crisp them up. Whipped up a fresh salsa and then added some minced cabbage and topped with sour cream and pepper jack cheese and green onion!




That is a 12" plate!

[Sapphireho]

Originally Posted by Ultramaroon

Eww... sushi farts

.

[spike021]

Sooo I tried an another attempt to make beef curry udon, like I had in Kyoto a couple years back.

I even watched a video on Youtube of an udon shop in Osaka where you can see how they make theirs.

Still can't quite nail the flavor profile and the noodles, even though they're the legit frozen imported ones, just weren't good enough.

But the consistency was right (used a better slurry this time) so I just need to figure out the flavor a bit better. Adding a little salt for seasoning in the bowl helped but I'm not 100% sure it's just a salt problem.

Recipe I "used" / made up:

1. ~500ml of homemade kombu dashi (made by cold brewing 4g of kombu leaves in tap water in a container in the fridge overnight)
2. Maybe about a one-third or a half cup combined of: cooking mirin, cooking sake, soy sauce.
3. Two teaspoons curry powder (it _looks_ like the guy in the video does teaspoons, but if it's tablespoons that could explain some of the lack of flavor).
4. Mix all of the above, get it simmering.
5. Add some thinly sliced beef with fatty bits (easy to get the right cut at japanese market), let it cook (takes maybe 60 seconds, if that)
6. Simultaneously, simmer/boil the frozen noodles (I did one serving, could've done two).
7. Slowly drizzle in some slurry to thicken the soup and get it kinda glossy looking.
8. It looks like they drain and rinse the noodles first and then add them to the soup, so I did that, but I think it ended up overcooking the noodles more than I wanted and they were too soft.



Video:

[humfrz]

Originally Posted by spike021

Sooo I tried an another attempt to make beef curry udon, like I had in Kyoto a couple years back.

I even watched a video on Youtube of an udon shop in Osaka where you can see how they make theirs.

Still can't quite nail the flavor profile and the noodles, even though they're the legit frozen imported ones, just weren't good enough.

But the consistency was right (used a better slurry this time) so I just need to figure out the flavor a bit better. Adding a little salt for seasoning in the bowl helped but I'm not 100% sure it's just a salt problem.

Recipe I "used" / made up:

1. ~500ml of homemade kombu dashi (made by cold brewing 4g of kombu leaves in tap water in a container in the fridge overnight)
2. Maybe about a one-third or a half cup combined of: cooking mirin, cooking sake, soy sauce.
3. Two teaspoons curry powder (it _looks_ like the guy in the video does teaspoons, but if it's tablespoons that could explain some of the lack of flavor).
4. Mix all of the above, get it simmering.
5. Add some thinly sliced beef with fatty bits (easy to get the right cut at japanese market), let it cook (takes maybe 60 seconds, if that)
6. Simultaneously, simmer/boil the frozen noodles (I did one serving, could've done two).
7. Slowly drizzle in some slurry to thicken the soup and get it kinda glossy looking.
8. It looks like they drain and rinse the noodles first and then add them to the soup, so I did that, but I think it ended up overcooking the noodles more than I wanted and they were too soft.


Video:

Well, it looks good -

NEVER rinse the noodles, just drain them.

Bubba's mother, twice removed, learnt me that -

[spike021]

Originally Posted by humfrz

Well, it looks good -

NEVER rinse the noodles, just drain them.

Bubba's mother, twice removed, learnt me that -

Heh, right. Yeah, I don't rinse pasta noodles anymore. But I saw that udon shops apparently quick-rinse them so figured I'd try that.

[p1l0t]

Just the hotel restaurant at the Crowne Plaza but I ordered the pasta w/steak... The pasta alone would have plenty but I wasn't sure so I added the steak. I mean I wasn't just going to leave the steak there so I just powered through it all... No drizzle but they did sprinkle some basil or whatever herb that is around on it.

Sent from my SM-G975U using Tapatalk

[spike021]

Originally Posted by p1l0t

Just the hotel restaurant at the Crowne Plaza but I ordered the pasta w/steak... The pasta alone would have plenty but I wasn't sure so I added the steak. I mean I wasn't just going to leave the steak there so I just powered through it all... No drizzle but they did sprinkle some basil or whatever herb that is around on it.

Sent from my SM-G975U using Tapatalk

Looks delightfully edible.

[Sapphireho]

Love me some cupcakes.

[x808drifter]

Meanwhile at Milsim West....

If too offensive I'll remove it.

[spike021]

No pics this time but a delicious grilled pork banh mi was had for lunch today. I love this little spot. The two ladies who work there always remember my order and are very friendly. Not only that but if it's busy they sometimes make my sandwich for me even if others who ordered before me are waiting . One of them even will start prepping if she hears and then sees my car out the window starting to park.

[NoHaveMSG]

I've been eating too bland lately to bother posting. Lightly seasoned chicken or steak with veggies

[spike021]

Originally Posted by NoHaveMSG

I've been eating too bland lately to bother posting. Lightly seasoned chicken or steak with veggies

That's probably way better though. I should really do that lol