tatamagouche's Profile

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Maki: Are any of these ingredients ever seen in Japan?

Thank you!! How I love shiso. And ume. And ume-shiso.

Apr 21, 2014
tatamagouche in General Topics

Double carbs - or carbs with a carb filling... is that wrong?

Not a rule I know. Italians also put breadcrumbs on pasta, for instance...

Apr 21, 2014
tatamagouche in General Topics

Maki: Are any of these ingredients ever seen in Japan?

Thanks! So in your view you could theoretically find anything in/on sushi in Japan, so long as the place was untraditional?

Apr 21, 2014
tatamagouche in General Topics

Maki: Are any of these ingredients ever seen in Japan?

Interesting, thanks! Tuna and corn—where did that come from? You see that combo (without cheese) on pizzas in Italy sometimes…

The other day I had a peanut-avocado roll at a place here in Denver. I don't think I've never seen nuts before—I'm assuming that's uncommon.

What about cooked meat? Is negimaki a Western thing, or did it originate in Japan?

Oh, and what about wrappings, particularly soy paper?

And what about brown rice?

Not putting you in particular on the spot here, it's just that every answer leads to more questions! It's like after 30 years of sushi eating and doing some research here and elsewhere, I realize I'm still not all that clear on several aspects, just on the fundamentals.

Apr 21, 2014
tatamagouche in General Topics

Sprite and soy sauce

Likewise, it sounds great to me!

Apr 20, 2014
tatamagouche in General Topics

Maki: Are any of these ingredients ever seen in Japan?

I don't know enough about Japan to understand the extent to which international trends may have reached sushi bars there; seems as though reports are mixed. So I have a few questions for the experts out there:

Wrapping. Are things like soy paper and cucumber ever used to wrap maki in Japan, or is that strictly a Western thing?

Fillings. I believe that in Japan, most maki contains tuna or vegetables (incl. pickles), natto etc. (though please correct me if I'm wrong). Is the use of other types of fish/shellfish pretty rare? What about fruit, like mango, which you see a lot in the States?

Sauces: Are drizzled sauces of any type ever served on maki in Japan?

Finally, if anyone has a resource they really trust on sushi - book or website - I'd be much obliged. It's a subject on which I feel woefully undereducated even after all these years!

Edit: I did see this earlier thread http://chowhound.chow.com/topics/5129... but looking for more elaboration.

Apr 20, 2014
tatamagouche in General Topics

Chinese cruller (you tiao) recipes

Um…thank you all, four years later?! I rarely check the board anymore and lo and behold!

What food is so much better during lunch or during dinner?

Agreed. Except that I don't much like American-style breakfast food at all, so I pretty much avoid the whole eggs/toast/cereals/bacon thing, and eat "lunch" and "dinner" foods all day...and I don't differentiate between the two. Leftovers for breakfast of any kind are the best.

Jan 04, 2014
tatamagouche in General Topics

Guts, no guts? (small whole fish)

Thanks ricepad! Yes, I've also had some type of smelt, capelin?, whole, but those are so small you don't really notice much besides crunch (they were fried).

Dec 31, 2013
tatamagouche in General Topics

Guts, no guts? (small whole fish)

Right. Once the fish are big enough that the guts actually register as such, it's a bit disconcerting for me. Then again, I also shudder at tomalley.

Dec 31, 2013
tatamagouche in General Topics

Guts, no guts? (small whole fish)

Hey Veggo! I'm with you.

Dec 31, 2013
tatamagouche in General Topics

Guts, no guts? (small whole fish)

Ah, so it's not unheard of then. Good to know, thanks! I agree, I just ate around them.

Dec 31, 2013
tatamagouche in General Topics

Guts, no guts? (small whole fish)

Wow, I haven't posted in many moons...was a regular for years, by way of introduction.

Obviously, there are lots of small fishies you can eat whole, but I was recently served whole saury, aka mackerel pike, at a Japanese restaurant, which is bigger than your average smelt—maybe 5 inches long, a couple wide. It wasn't gutted. Does anyone know if that's typical? Is there some rule about how big a fish should be for gutting to be necessary?

Thank you!

Dec 31, 2013
tatamagouche in General Topics

"New on Chow"--please warn us if the link leads to a video!

I learned to read at 3 in part thanks to Sesame Street, or so my parents tell me.

And I agree re the videos—never watch them.

Jun 02, 2012
tatamagouche in Site Talk

Jumping the Snark: Marilyn Hagerty and the Food Media

I feel for the woman—no one wants to be made fun of on a national stage. Doesn't change the fact that a critic should use her critical faculties; I agree with Annastasia on that score—and I'm skeptical about the subtext 64airstream suggests. If she in fact doesn't like it, how about coming out and saying so? Isn't that what a review is for?

Mar 10, 2012
tatamagouche in Features

Help Log On With Old Password . Need Links

Luckily, I just had to log in and remembered it. :)

Mar 05, 2012
tatamagouche in Site Talk

The Leftovers That Didn't Make It

Fascinating. I've been to Puglia but never Bari per se.

Mar 03, 2012
tatamagouche in General Topics

Creaky chicken?

Ordered a dish (not very good) by this (very good) name from a Chinese joint last night; not finding much about it on Google. Anyone know of it, where it got its name?

Mar 03, 2012
tatamagouche in General Topics

Help Log On With Old Password . Need Links

I have to say that after 11 years on Chowhound, through all the changes, the discovery that I had to change my password was almost the last straw. I almost didn't do it. I did, but it's maddening not least because it's just another unnecessary hoop to jump through. When I forget the new one, as I invariably will, I might be done once and for all.

Mar 03, 2012
tatamagouche in Site Talk

matanza (pig roast in backyard pit)

Interesting, thanks!!

Feb 27, 2012
tatamagouche in Home Cooking

The Leftovers That Didn't Make It

Pizza with whelks, sardines, and oysters? I've heard of lobster, smoked salmon, and mussels on pies, but never those. Is this homemade pizza or a Floridian specialty?

Feb 26, 2012
tatamagouche in General Topics

No Love for Island Cuisine?

I'm with you—while I'm sure global demographics plays a role in this, i.e. who emigrates where and in what concentrations, proportionally speaking Japanese food (not just sushi), Greek, and Caribbean food are plenty well known. Australian cuisine is on the rise. Southeast Asian cuisines such as Indonesian are too. Cypriot and Malta have smaller populations than many US cities—I'm not sure why we'd expect their cuisines to be as well known as Mexico's or France's.

Feb 26, 2012
tatamagouche in General Topics

matanza (pig roast in backyard pit)

Anyone ever done one? I see some pig roast threads but they seem to involve grills.

My SO wants to attempt it and is looking for advice.

Feb 26, 2012
tatamagouche in Home Cooking

Dogs in Restaurants

Yes, this topic's been visited before, and I remain firmly in your camp. Central to the joy of eating out is trading all the creature comforts (no pun intended) of home for a different set of norms and expectations.

Feb 26, 2012
tatamagouche in Not About Food

Dogs in Restaurants

I don't know about the Plaza, but there's a long-standing tradition, I guess, for the winning dog to eat at Sardi's. http://www.nbcnewyork.com/news/local/...

Feb 26, 2012
tatamagouche in Not About Food

The Leftovers That Didn't Make It

Well, I guess, at what point do they stop becoming a second (or third) helping and start becoming leftovers? Two hours after they're first served? Three? The next day?

Deep philosophical question!

Personally, I've said this before, but there are very few dishes in the whole world I don't *prefer* as leftovers. As far as I'm concerned Thanksgiving dinner (which we usually serve around 2) might as well be set on the table for appearances' sake, then dismantled, packed up, chilled, and finally eaten around 8 or 9 pm.

Feb 26, 2012
tatamagouche in General Topics

Faux Poutine and Other Foods We Hate

Agreed with Team Awesome: because cheese curds are a key ingredient in poutine.

That said, if there's a fat lobe of foie on top as well, I can hardly object.

Feb 25, 2012
tatamagouche in Features

Need idea for hors d'oeuvres

You'll have better luck on the Home Cooking board, probably...

Feb 25, 2012
tatamagouche in Home Cooking

A question about Banana Split Sundaes ... or really a question about the banana in sundaes

I agree, it's actually the tartness and firmness of a banana relative to ice cream that's key.

Feb 25, 2012
tatamagouche in General Topics

Denver Pizza

I actually do think whole-wheat crusts with honey is an awesome idea...I've got no purist streak when it comes to pizza. As long the ingredients are quality and the execution is solid, I'm all for crazy concoctions. It's just that when it comes to pizza (and sushi), there's usually a correlation between supposed inventiveness and poor follow-through.

Feb 21, 2012
tatamagouche in Mountain States