Calling Zeebaby in for the kill
What are you eating right now?
- Thread starter JT20
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TRIPPLE ZERO yogurt and dry Rye toast with a slice of turkey
Not a favorite. What is it with women and chicken sausage with ingredients like apples? How inconsiderate to leave that in my fridge for my consumption. I like my apples without chicken. At least it wasn't chicken-mango sausage. I could have had fish again but I'm already growing gills. I think I'll get some lamb tomorrow. Maybe Mediterranean or Indian food.
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Picked up some local striploins. 415F, flipped a couple times and done at about medium rare. Nice, thick, juicy and really good.
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Work provided Chick Fil A for us today. Just as something they wanted to do. And we get to stay on the clock for company provided lunch. So it’s a win win either way.
Hard to turn down free lunch and getting paid to eat!
Poke tenderloin,
broccoli with smoked paprika cooked on flattop griddle
Explain the exploration of Japanese cuisine. Sorry if I'm a little slow.
Looks like udon with seafood to me. No kitsune anywhere. Kitsune is deep-fried tofu. Looks good, though!
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I did say it was a variation. I thought I had inari age (a style of fried tofu, or Aburaage.) on hand but was out. The way I understand it, Kitsune refers to noodles. Kitsune in Japanese refers to foxes, including mythical foxes. The translation for Kitsune in this recipe literally means fox noodles, although, over time, some bastardization has taken place in that the name has migrated to define a type of soup.
One reason why Kitsune Udon (and Kitsune Soba) includes Kitsune, meaning fox, in their names is that it is believed in Japan that the fox likes to eat Aburaage.
The fried tofu to which you refer is generally laid over the top of the noodles, similar to this example:
Without the tofu, the fox won't like it! "No tofu, kitsune no show up! You long wait." HR will be calling in a moment and call me out for being inappropriate.
inari is the seasoned tofu pocket used for inari sushi and for kitsune udon
aburaage is unseasoned and usually cooked with seasoned rice or it goes into miso soup
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It's generally lighter fare and I've been eating too much heavy and fatty foods over the past months, so this is a way to lighten up a bit. Plus, I wanted to learn something new. My cooking was getting stale, repetitious, and boring ... and probably a bit too unhealthy.
Too many noodles but yeah watch the salt
I am going to ask my
what kitsune means for a candid answer
Good on you. I only cook a few things as I don’t want to face the wrath of the fox.
I am going to ask my
what kitsune means for a candid answer Good on you. I only cook a few things as I don’t want to face the wrath of the fox.
I thought about adding some regular tofu, maybe pan fried, but decided against it feeling that it would not go well with the shrimp, which itself replaced the more traditioal narutomaki (fish cakes).
If AM were eating Japanese food it be teriyaki, tempura, and katsudon from the mall.
You could replace the wheat noodles in udon with foodles (fake noodles - shirataki/konjacu). Probably not great tasting but healthier. Like your other pictures, your food pictures are always very appealing.
I have some buckwheat noodles in the larder which are more interesting than "foodles."
Buckwheat is good as are other ancient grains. I love cold soba with mentsuyu and scallion, seaweed, or even wasabi in the summer. Very refreshing.
Foodles are great for the gut biome and thus benefit not only digestion but also the immune system greatly.
Foodles topped with shredded daikon and tuna with a little citrus and soy sauce/liquid aminos is another good dish on a hot day.
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