What did you have for dinner?

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Joined Aug 25, 2009
@ Jake : those look soooooo goooood, I have never had a fish taco, the shame of it ! I'll eat yours .

@ Mike: I have a soft spot for those num nums .
 
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Joined Apr 24, 2011


It just doesn't get any fresher than this!
 
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I'm not Mike but I can tell you one of my Polish friend's aunties have all given up making pierogi dough and just go ahead and use won ton wrappers. 

My friend himself goes traditional and makes the dough. It's not that hard & pierogi-making from scratch is a  lot of fun done as a group project. 
 
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Joined Apr 24, 2011


It just doesn't get any fresher than this!
I should have added this text that went with the email I got from a friend back in Hawaii.  This dish has been around in Japan for a couple of years now, and Pollopicu, the Ika is dead, like any other food that you would eat, shrimps with the heads and legs and everything still intact...

It has a dead squid on top that “dances” when Soy Sauce is poured on it,

activating it’s neurons (Odori don - The new dish where a squid comes

"back to life" and dances on your plate ...

Diners in Japan looking for a moving experience over dinner can now order

a squid that dances off their plate.  A restaurant has created a dish, named

Odori don - literally meaning dancing squid rice bowl - by adding soy sauce

to a fresh squid.  The high salt content in the sauce reacts with ions in cells

of the squids' tentacles creating voltage differences, and making the squid

move.

To prepare the dish, chefs at Ikkatei Tabiji, in Hakodate, Japan, first remove

the head of the squid before serving the body, with tentacles intact, over a

bowl of sushi rice.  Seasoned soy sauce is then poured over it.  As the squid

is served so fresh, when the sauce is added signals across nerve cell membranes

are re-activated temporarily, making it 'come back to life'.  The body is then

removed and prepared by the chef to be served as a side accompaniment.

The meal, which is proving popular with diners, costs around ¥2,000 or £15.30

per person.  The dish is such a success that the restaurant have patented the

name of the creation.  Now other restaurants in the area have begun making

their own versions of the Hakodate dish, under different names.
 
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I should have added this text that went with the email I got from a friend back in Hawaii.  This dish has been around in Japan for a couple of years now, and Pollopicu, the Ika is dead, like any other food that you would eat, shrimps with the heads and legs and everything still intact...

It has a dead squid on top that “dances” when Soy Sauce is poured on it,

activating it’s neurons (Odori don - The new dish where a squid comes

"back to life" and dances on your plate ...

Diners in Japan looking for a moving experience over dinner can now order

a squid that dances off their plate.  A restaurant has created a dish, named

Odori don - literally meaning dancing squid rice bowl - by adding soy sauce

to a fresh squid.  The high salt content in the sauce reacts with ions in cells

of the squids' tentacles creating voltage differences, and making the squid

move.

To prepare the dish, chefs at Ikkatei Tabiji, in Hakodate, Japan, first remove

the head of the squid before serving the body, with tentacles intact, over a

bowl of sushi rice.  Seasoned soy sauce is then poured over it.  As the squid

is served so fresh, when the sauce is added signals across nerve cell membranes

are re-activated temporarily, making it 'come back to life'.  The body is then

removed and prepared by the chef to be served as a side accompaniment.

The meal, which is proving popular with diners, costs around ¥2,000 or £15.30

per person.  The dish is such a success that the restaurant have patented the

name of the creation.  Now other restaurants in the area have begun making

their own versions of the Hakodate dish, under different names.
That gave me goosepumps , and at the same tme where i thought it was interesting i kept thinking ~why would someone wanna eat and or have an experience like that ~ just a tad creepy but it was interesting... 

I would probably try it ONCE , but i dont think i would become a loyal customer at such a restaurant <_<
 
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I'm glad you posted that because I was honestly disturbed by that video. I still am. Looks too real, like the squid is suffering or something.
 
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Joined Oct 23, 2008
I saw that squid thing on a show once, they explained that it was done as a way of showing that the squid is very fresh. Apparently once the squid has been dead for too long it will not react like this to the soy. So it's not actually some morbid trick.
 
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Joined Oct 23, 2008
It's not easy to get rice that well separated. I recently switched to the technique I read on here, BIG pot of water.. boil it until al-dente then dump it into a strainer. Comes out great, the starches get diluted in the mass water. I can't recall if others here said that was a European way to cook rice, but I certainly have adopted it.
 
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Joined Oct 23, 2008
Well for those of us in the USA tomorrow is a big day for food. I am not "having for dinner" this just yet but figured I'd share. I am doing a BBQ pork butt to take over to my brothers. It's been raining every day in FL for the last few days so rather than constantly stoke a fire in the rain for my smoker I am using my grill with one burner for indirect heat. Hickory chips are placed over the burner for the smoke. It's holding right at 225. I've done this in the past, you really can't tell the difference in the finished product over charcoal firebox smokers.

'

Oh.. and the pork butt was smothered in spicy mustard, then rubbed with a dry rub of garlic salt, onion powder, paprika, black pepper, cumin powder, chipotle powder, and oregano. Fat cap up!
 
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