Food
3112 replies · 477838 views
I had Toshikoshi Soba with soy-sauce broth for the first time today. This is traditionally consumed by the Japanese on their New Year's the noodles are made from buckwheat and I had fresh ones.
It's salty and bland. I don't recommend it. The noodles are decent if used in a different context.
https://livejapan.com/en/article-a0000814/
Toshikoshi soba is one of Japan’s unique New Year’s customs, and the delicious buckwheat noodles are enjoyed directly on New Year’s Eve. The history of this curious tradition dates back around 800 years, to the Kamakura period, and it is said that it all started at one Buddhist temple that gave soba to poor people on New Year’s. In the Edo period, these New Year’s noodles, or toshikoshi soba, eventually turned into a fixed custom done by people all over Japan – even today.
But why do people eat soba on New Year’s? To say it with two little words: good fortune. Compared to ramen and other pasta enjoyed in Japan, soba are rather firm to the bite, and easy to break while eating. Thus, soba symbolize “breaking off the old year.” Their thin, long shape is also synonymous with a long and healthy life! Toshikoshi soba do also serve a very practical purpose, though: as the majority of Japanese head to a temple or shrine at midnight of New Year’s Eve, the easily digestible buckwheat noodles make for a very good late night and early morning snack!
I bought a Peking duck, fried fish, and BBQ boneless ribs for my new year's party! (from a Chinese store)
^ Looks delicious. We're gonna have turkey tonight and foie gras (a lot of foie gras!)
^
I've never had that. What does it taste like?
The meats I bought saved me a lot of work...I immediately ate a few pieces of duck and ribs. mmmm
^ Foie gras is quite unique. It can't be really compared to anything else. You can say it's some sort of duck pâté, but it's much much better.
(and it's duck fat which is the best fat for your health )
^ You have to try it. It's the best asset for good celebrations in France!
I had a burrito today! Yum! Might have to go back for more soon 
I bought a 42 month refined Comté today A great strong taste!
I'm pretty sure that it would be called a bio-weapon in the US 
, but here it's called fuckin' delicious!
Spoiler
I made a big pot of curried beef stew :
/curry-beef-stew-82006-57507ade5f9b5892e82528e0.jpg)
Looks like bacon and egg. But it's actually apricot, yogurt and shortbread shaped like bacon.
This cook from Taiwan has pretty good recipies of French cakes
10 minutes ago, Enrico_sw said:This cook from Taiwan has pretty good recipies of French cakes
I've eaten from a lot of Korean/Chinese/Taiwanese/Japanese bakeries and the thing that stood out for me is how focused on appearance their baked goods are, and the much low sugar content and sometimes the general flavor. Very texture oriented in the experience.
TBH it's not that good compared to good Western baked goods but better than some of the typical overly sweet american stuff.
9 hours ago, Cult Icon said:
I've eaten from a lot of Korean/Chinese/Taiwanese/Japanese bakeries and the thing that stood out for me is how focused on appearance their baked goods are, and the much low sugar content and sometimes the general flavor. Very texture oriented in the experience.
TBH it's not that good compared to good Western baked goods but better than some of the typical overly sweet american stuff.
I don't like too sweet bakeries either. When it's too sweet, it's like a bulldozer, it flattens the taste (BTW, we really eat too much sugar in the Western world 
)
This Taiwanese cook is in Montréal, so she makes a lot of French recipes
Spoiler
And she's kinda cute 
Haven’t visited here for a while but had to share this fun sundae I had tonight. 
It was called The Godfather II, and was pistachio soft serve, sour cherry syrup, dark chocolate cone dip and a house made cannoli. Super tasty.
On 2/18/2018 at 7:00 PM, Enrico_sw said:
I don't like too sweet bakeries either. When it's too sweet, it's like a bulldozer, it flattens the taste (BTW, we really eat too much sugar in the Western world
This Taiwanese cook is in Montréal, so she makes a lot of French recipes
Spoiler
Reveal hidden contentsAnd she's kinda cute
I don't eat much sugar at all. I get a blood sugar spike if i consume over 40 grams in one sitting. The spike makes me want to have a nap after a buzz. So when I try American treats, my palate/body doesn't really react well to it. I can see how people get desensitized from extremely high sugar content. The Asian stuff IMHO is pretty much for people who don't consume much sugar either.
What you're saying is a major issue with american baked goods. The sweetness is overwhelming, and even overwhelms the high fat content and strong flavoring.
I had a piping hot amish meal. 2 1/2 plates were finished
