j

Jackalope's Profile

Title Last Reply

Tokyo - Reasonably priced Robatayaki

Do a search for kushiyaki (grilled food on sticks.) I also suggest bento.com which does a pretty job for the cities it covers.

Nov 15, 2013
Jackalope in Japan

Do You Have Anything Shipped Regularly To You From Abroad?

Wait, how? Unless I'm mistaken sobrasada still can't be brought legally into the U.S. Or are you in the EU so it's not an issue for you?

(Also, if you're going to get stuff from Sóller you should try the La Luna canned pork paté they make in town.)

Sóller is my hometown and I always miss it and the food.

Nov 05, 2013
Jackalope in General Topics

ensaimada - Mallorca

La Española has sobrasada and it's decent given that it's made in the US.

It's not in the same league as the stuff in Mallorca (really nothing is, even the stuff in Barcelona is off the mark) but it helps hit the spot when the cravings strike.

Oct 26, 2013
Jackalope in Los Angeles Area

ensaimada - Mallorca

In the past either La Tienda or La Española Meats (can't remember which) has imported ensaimadas in around Christmas time. They have a limited stock so you have to get your order in quickly. I think they only had (plain) ensaimadas and not any of the more elaborate varieties.

Now if only I could get a sobrasada that equals what they have on the island.
(Mallorquin by birth so I'm kind of picky about that.)

Oct 26, 2013
Jackalope in Los Angeles Area
1

How I Got Bad Ramen in Osaka

@ Tripeler —"Gaijinity"
Dude, that's hilarious. How is it possible that I have never heard that before?

ほんとね?

Nov 03, 2012
Jackalope in Features

How I Got Bad Ramen in Osaka

Wait, there's a tiki bar in Osaka? WHERE? Tokyo, sure. Yokohama, yup. Even Okayama has a quasi-tiki bar but I've searched in Osaka for one and never found more than a whisper of one. You must tell me where.

Now, as to the ramen. Sure there is some less than impressive food in Osaka as in any other city but there is so much great food everywhere you turn in that city that any experience like this is hardly representative. Whether driving a car, fire-eating, or choosing a restaurant, being hammered is likely to impair your decision-making ability and perceptions. I suggest giving Osaka another try some day. For a big Japanese city it has a lot of character.

Oct 28, 2012
Jackalope in Features

From Spain With Love, a new TV series

Okay, I've watched all of the episodes thus far. Overall, I think it's a decent show. I just watched the "24 hours in Barcelona" one and while they did target the usual suspects for the most part, I can't fault them given the theme of the show. It's a worthwhile show if only to serve as inspiration for those who've never been. I'm hoping they'll throw in a surprise or two. I'm going to share it with friends who are making their first journey later this year.

However, the business of mangling words really gets my dander up. If you're going to try to teach people how to pronounce something — ostensibly with the idea that they will someday order it — you should try to get it right. Her pronunciation of "pa amb tomaquet" would be completely unintelligible to someone who speaks Catalan. Grrr!

Jul 10, 2011
Jackalope in Food Media & News

From Spain With Love, a new TV series

I have it on my DVR. She repeatedly butchered the pronunciation. Her overall grasp of Castellano (there's more than one kind of "Spanish") was pretty good which makes it even more annoying.

Jun 19, 2011
Jackalope in Food Media & News

From Spain With Love, a new TV series

I'm going to keep watching it but I find the host less than engaging as others have mentioned. I suppose because people who are always "on" don't seem authentic to me. And for the love of all that's holy, how can someone living in Spain not pronounce tapas correctly:"TAP-ass?" That's like nails on a chalkboard to me.

Mallorca is on the list of upcoming shows. I hope they treat the food of my native soil conscientiously.

Jun 19, 2011
Jackalope in Food Media & News

Looking for Trader Vic's old Navy Grog Recipe

The recipe by Scott88 is right on. That other recipe is the generic POG (Pineapple Orange Guava) rum punch that is peddled alternately as a Mai Tai, a Zombie, a Scorpion, or an "insert tropical sounding name here" depending on the establishment. The only difference here is the addition of some lime.

Just for contrast, here is the Donn Beach version:

Navy Grog (circa 1941 version)

3/4 ounce fresh lime juice
3/4 ounce white grapefruit juice (not pink or red!)
3/4 ounce soda water
1 ounce honey mix (1:1 honey and water, heat but do not boil, then cool it and bottle it; will keep 2 weeks in fridge)
1 ounce white Puerto Rican rum
1 ounce dark Jamaican rum
1 ounce Lemon Hart Demerara rum (El Dorado 8-year or 12-year Demerara OK to substiute, but not the 5- or 15-year)
Shake vigorously with ice cubes. Strain into a double old-fashioned glass with ice-cone around straw.

Navy Grog Ice Cone.
To make cone, pack a footed pilsner glass with finely shaved ice, run a chopstick through the middle to make a hole for the straw, and then gently remove cone from glass. Freeze cone overnight, or at least 4 hours till hardened). When ready to serve, run straw through cone. Drink is sipped through straw. (NOTE: Cones will last 2 to 3 days in the freezer, after which they will start to evaporate.)

Jun 12, 2011
Jackalope in Spirits