Yes, prestuffed portobellos on display next to the ones I bought.
I was surprised to find out that portobelo mushrooms are the same as cremini, except for age.
At least according to this web site:
What Are Cremini Mushrooms? A Few Mushroom Facts | The Kitchn
I had to look it up after you posted that you thought I had cremini.
I was surprised to find out that portobelo mushrooms are the same as cremini, except for age.
At least according to this web site:
What Are Cremini Mushrooms? A Few Mushroom Facts | The Kitchn
I had to look it up after you posted that you thought I had cremini.
Well-Actually
I had dinner prepared from the S-part ( Sheman ? )
Six whitish/ yellow big buttons
Yeah- A very poor food
It's "gocchi alla romana" which is semolina ( big cut flour ) and mix of carcinogens in the oven
Then "heart of a green salad" which is the center of the ...etc etc
with salt and olive oil
No mayo
I had dinner prepared from the S-part ( Sheman ? )
Six whitish/ yellow big buttons
Yeah- A very poor food
It's "gocchi alla romana" which is semolina ( big cut flour ) and mix of carcinogens in the oven Then "heart of a green salad" which is the center of the ...etc etc
with salt and olive oil
No mayo
Did I tell ya about stuffed pepperoni ?
The funny part is in the last, when you cut them and you flip them then you spray 'em with the tomatoes and you stick 'em in the oven when it's ended
BUT you had just turn on the upper grill resistance
Tonight we are doing Aussie farmed Abalone. It will be woked with yellow onion for a short time after being subjected to a 30 minute Cal marinade of:
Water
Soy Sauce
Cane vinegar
Raw cane sugar
Fresh Ginger, sliced
Dried Cardamom pods, crushed
Cloves, crushed
The marinade will be cooked and used as a dipping sauce along with a bias sliced green onion decoration.
We're also having them tiny little cuttlefish but it's only 2 something in the afternoon so not too sure what's gonna happen there.
Water
Soy Sauce
Cane vinegar
Raw cane sugar
Fresh Ginger, sliced
Dried Cardamom pods, crushed
Cloves, crushed
The marinade will be cooked and used as a dipping sauce along with a bias sliced green onion decoration.
We're also having them tiny little cuttlefish but it's only 2 something in the afternoon so not too sure what's gonna happen there.
A lot of $$ for shell. U8 diver caught scallops can run $30 a lb. here, but no waste.
Missed the pic, the ones we had in Japan were huge compared to that. It was 1988 and impressing visitors with over top (by that I mean $$$ food) was required, three times a day if possible.
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Frozen ones are likely of a lower grade/size, as canned abalone are.
Afaig, abalone sizes go from 1 inch to about 4 (shells up to 8'' length)
I don't know of an adress for frozen abalone here, decent canned ones do over $10/net ounce.
The fresh ones here are the Japanese variety, from snail farms in Ireland. Tower Aqua Products ::
Afaig, abalone sizes go from 1 inch to about 4 (shells up to 8'' length)
I don't know of an adress for frozen abalone here, decent canned ones do over $10/net ounce.
The fresh ones here are the Japanese variety, from snail farms in Ireland. Tower Aqua Products ::
The restaurant no longer lists them, but in 1988 they could have been. I notice the Hokkaido hairy crab at $140.00 @, I don't get them, talk about little morsels of meat.
Every culture has an interesting take on at least some food. The Japanese do tend to give high praise to what other culture are slow to warm to.
Even here, we used to get chicken wings for free if you bought something else. Now they often cost more than breast.
Pork necks bones are similar.
I have no idea or explanation for oxtail.
Even here, we used to get chicken wings for free if you bought something else. Now they often cost more than breast.
Pork necks bones are similar.
I have no idea or explanation for oxtail.
Me either, grandma would never have had her barley soup with them very often.
Even at the H Mart the frozen ones that don't look that good are not cheap.