The Cellar - What's for Dinner?

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- - What's for Dinner? (http://cellar.org/showthread.php?t=6848)

Quote:

Originally Posted by wolf (Post 809680)

I think that I might try to find a place that makes bento with the ume onigiri to try some before I invest in the stuff, since it's so darn expensive. I have no idea if I'll like it or not.

Sounds like a great plan. You know, I don't know what ume paste is. I googled ume or umeboshi, as I found out, and still don't know exactly what that is. Seems like there are several flavors? I'm gonna check it out at the grocery store. Let us know how you like once you tried one. :)

Mom's takeout sushi

http://cellar.org/2012/20120503sushi.jpg

My takeout shrimp tempura. goes great with milk

http://cellar.org/2012/20120503tempura.jpg

I am tempted to say it looks horrible.
As revenge for the dissing of my bacon.
But I'm not that petty and anyway it looks teh yum.

Back bacon vs belly (or side) bacon. 'Canadian' bacon does not crisp in its own juices; it's more like what we call ham. What's ham over there, a gumball? ;)

We call back bacon canadian bacon. And while it's the yummeh, it is not and never will be as good as a crispy piece of belly bacon that melts in your mouth.

Quote:

Bacon is a cut of pork and in North America we commonly eat what is called side bacon, or bacon cut from the side of the pork. In Canada the common cut of preference is bacon taken from the back, commonly referred to as "back bacon." This bacon is more like a slice of ham, and its taken from the "eye of the loin" which is very tender and lean.

North American bacon usually has a higher fat content earning it the nickname "streaky bacon" in Europe, because of the design the pork and fat combine to make in its long thin slices.

So all this time I thought the bacon meme was international, and y'all were really talking about a form of ham.

Bring on the ham memes!

Quote:

Originally Posted by Lola Bunny

[useless pedant]Ume is the Japanese word for plum. (Specifically, a species of plum indigenous to Japan.) It is very tart and doesn't really taste good fresh off the tree, so it is usually pickled, after which it is called umeboshi. They also siphon off the resulting vinegar from this process and sell it, and mash up some of the leftover plum grime to get ume paste. As the paste is a popular spread, there are varieties that have had additional flavors blended in.

Or you can ferment the plums into plum wine instead, which is much tastier than umeboshi.

Quote:

Originally Posted by Clodfobble (Post 810115)

Read all that, didn't explain it for me. But I guess what I was really looking for is to connect it to what I've eaten. :p: The descriptions I read remind me of preserved plums, which taste both salty and sweet and a wonderful snack. Yahoo image search didn't help much. But thank to Clobfobble's "pedantic" explanation :p: , I went back and did a google image search. I see now that I may have never tried umeboshi. To confess, the real reason I did a google image search is to show you this picture. Plum wine is an absolut delish. Well, this brand, at least. :D

Yeah, I like preserved plums, although I once got a packet that tasted really gross. Not sure what happened, but they went in the bin.

Tonight we're having roast pork.

Steak fajitas for me

I have had a homemade Asian plum wine that is awesome, and have not found a decent substitute, but that Gekkekeian is pretty good. There is a plum sake I can't remember the name of by the time I'm done drinking it that also rocks.

I made lasagne.

It was good.

I did roast chicken, roast potatoes, carrots, bbrroccolli, gravy.

It was good, too!

I had kebab meat from Iceland.
How scabby.

It was delicious and Mum asked if she could have some :)

Chicken Tamale Pie - holy crap it's good!