Anyone ever drop into the American Bashi bar in Meguro, Tokyo? Just across Meguro Garden Place plaza from the Westin Hotel (which has a fantastic whisky bar BTW). A favourite hangout for 'Holywooders' when they are in Japan . . . The guy that runs the place told me Oliver Stone was a regular when in town.
I always found their penchant for heavily watering down whiskey a bit off putting. Some of the bars I've been to in Japan can't really be described to anyone that has not been there.
OK. German theme, they keep some lieder hosen around for the drunken salarymen to don so they can dance and sing Ein Prosit on the tables. The food is made to look like travelogue photos with whatever is lying around, canned ballpark franks sub for anything that looks like a sausage and any unidentifiable white substance becomes the ubiquitous Kewpie mayonnaise.
There is also a medically themed bar where the waitresses dress as nurses and the drinks are served in IV bags.
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I always found their penchant for heavily watering down whiskey a bit off putting. Some of the bars I've been to in Japan can't really be described to anyone that has not been there.
Order it straight or on the rocks. Always perfect
. Are you not thinking of s ‘highball’ - whiskey and soda water. Not my favorite but very popular with the salarymen.
Oh ok - you can do that kind of stuff as well if so inclined. Ditto Taipei as well
I was talking high end
Order it straight or on the rocks. Always perfect
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I was not given the opportunity to order back in the 80's, our later trips were far more frugal. The "boss" ordered what we were to have no discussion, it was just scotch and water (lots of it). For some reason in Japan I was always happy with an Asahi Super Dry and nothing more.
This was at an 80,000 Yen per totally over the top place, the food was spectacular BTW.
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The inventors of the ultimate fake Asian dish, Crab Rangoon, most Asians are lactose intolerant to some degree and Philly Cream Cheese is about as far from an indigenous ingredient as you could get, not to mention that 99% of them today are probably surimi and not crab.
I apologize for being overly general, cream cheese would not appear in any Japanese or Chinese dish.
Sardines Beccafico Recipe by Chef Salvatore Cuomo
Finally remembered to ask. Mom does it a bit different and uses Dover sole here in the states, but this is essentially what I was trying to remember.
To fit them into my small dish for Valentine's day, I cut off the last 4 inches.
Hmmm... what to do with 5 pieces about 4" square? Wait, I know...
BACON!
Dry brined in ziplock bags for 10 days in the fridge, rinsed and soaked in clean water for 24 hrs.
Folks, dars nuttin' like homemade bacon. I make quite a pig of myself enjoying it.
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I wait 30 days and in addition to the salt use brown sugar and sometimes a bit of maple syrup. Then smoked for two hours. Slice it up and then final cooking in the oven.
Of course it is hardly worth doing for less than five pounds at a time.
Naturally being different I use lamb.
Glad to hear you are cooking again.
Of course it is hardly worth doing for less than five pounds at a time.
Naturally being different I use lamb.
Glad to hear you are cooking again.
Also not common in traditional dishes from Malaysia, Indonesia, Philippines, perhaps also Vietnam, Korea and Thailand but I really don't know about those last three.
Thank you Ed. I am a long ways from getting back into it but what I can do affords me some good therapy.
Lamb bacon? I hope to try it one day, I bet it's delicious. Is there enough fat on the belly? Maybe show us a pic next time.
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