[heartofkungfu]

Mine is taco...
~heartofkungfu

[bobblehead]

I like all kinds of tak/co:




As for favorite?
Too many to list, but i have a craving for herb crusted rack of lamb with a mint/cilantro chimichurri, new potatoes, asparagus and maybe some:


Time to go to market!

[southernrock4ever]

Like bobblehead, I don't have any one favorite, but I love catfish, either fried or baked, with eggs, and fried apples with cinammon on them, for breakfast. The Cracker Barrel chain of restaurants used to serve this for breakfast. I'm not sure if they still do or not.

Cajun/Creole food are also favorites, as are blowtorch-hot Mexican food, and Vietnamese food.

[heartofkungfu]

southernrock4ever that sounds good i love fish *little lemonpepper and lots a pepper and some veggies

[yireses]

Pizza

[Unkotare]

Natto, of course!

[Green_Horn]

I dont have any one favorite food, but I love Pizza, Fried Chicken, and Hot dogs....oh yeah and Beer!

[southernrock4ever]

Green_Horn, on 28 August 2010 - 04:14 AM, said:

oh yeah and Beer!

That was my favorite food for a lot of years!

[southernrock4ever]

Unkotare, on 27 August 2010 - 09:51 PM, said:

Natto, of course!

I had to look that one up, Unkotare. It sounds like a very healthy, nutritious dish, but does it taste very good?

[Unkotare]

southernrock4ever, on 28 August 2010 - 04:39 AM, said:

I had to look that one up, Unkotare. It sounds like a very healthy, nutritious dish, but does it taste very good?

It's great! You gotta try some!

[Joe Was]

Unkotare, on 27 August 2010 - 09:51 PM, said:

Natto, of course!

Ditto!

We always have a variety of Natto styles in the freezer.
Also, a variety of Udon and Soba.

Most authentic and real foods, not much is off limits here. Good Sea food, poultry, lamb and goat, and only tender beef nothing is more disappointing than a tough piece of beef. Even rough-cuts of beef prepared well and made tender, like ox tails are a treat. And, Chinese, Italian, Mexican, Indian, Greek ethnic foods, and other traditional or creative foods. A little partial to glandular or rough-parts. Nothing pre-prepared, boxed and over processed.

[southernrock4ever]

Unkotare, on 28 August 2010 - 04:05 PM, said:

It's great! You gotta try some!

Thanks, I'll have to give it a try.

[Joe Was]

southernrock4ever, on 29 August 2010 - 01:58 AM, said:

Thanks, I'll have to give it a try.

"Natto" is an acquired taste and texture!
The straw grass bacteria used to ferment it develops a slick and sticky slime over the cooked soy beans. When lifted or separated it then forms threads of that coating that pull away from one another like spider webs. The process adds to the flavor as well giving a malt like sub-taste.

If you can enjoy the texture combination and qualities, Natto can be something you can crave. I like my Natto cool with chopped onions and the traditional flavorings of soy, wine, fish extract and mustard. And, I prefer the small whole yellow or brown soy beans rather than the chopped beans or large soy beans.

I may just have some now!

[southernrock4ever]

Joe Was, on 29 August 2010 - 11:32 AM, said:

southernrock4ever, on 29 August 2010 - 01:58 AM, said:

Thanks, I'll have to give it a try.

"Natto" is an acquired taste and texture!
The straw grass bacteria used to ferment it develops a slick and sticky slime over the cooked soy beans. When lifted or separated it then forms threads of that coating that pull away from one another like spider webs. The process adds to the flavor as well giving a malt like sub-taste.

If you can enjoy the texture combination and qualities, Natto can be something you can crave. I like my Natto cool with chopped onions and the traditional flavorings of soy, wine, fish extract and mustard. And, I prefer the small whole yellow or brown soy beans rather than the chopped beans or large soy beans.

I may just have some now!

Thanks for the tips, Joe. From your description, I can see where it would be an acquired taste, and probably tastes better than it sounds being described. You're sure this isn't a gateway food to Soylent Green?

[Green_Horn]

Soylet green= Mmmmmmmmm Brains!!!! I want an eyeball!

[Joe Was]

southernrock4ever, on 30 August 2010 - 12:27 AM, said:

Joe Was, on 29 August 2010 - 11:32 AM, said:

southernrock4ever, on 29 August 2010 - 01:58 AM, said:

Thanks, I'll have to give it a try.

"Natto" is an acquired taste and texture!
The straw grass bacteria used to ferment it develops a slick and sticky slime over the cooked soy beans. When lifted or separated it then forms threads of that coating that pull away from one another like spider webs. The process adds to the flavor as well giving a malt like sub-taste.

If you can enjoy the texture combination and qualities, Natto can be something you can crave. I like my Natto cool with chopped onions and the traditional flavorings of soy, wine, fish extract and mustard. And, I prefer the small whole yellow or brown soy beans rather than the chopped beans or large soy beans.

I may just have some now!

Thanks for the tips, Joe. From your description, I can see where it would be an acquired taste, and probably tastes better than it sounds being described. You're sure this isn't a gateway food to Soy-lent Green?

Recently, I saw a write-up on some research to introduce human genes into soy beans to increase the protein content and lower the indigestible sugars to limit the gas production by microbes in the human digestive tract. So, "Soy-lent Soy Beans" is not so far fetched!

P.S. Natto is good, it is the national food of Japan, you ether like it or hate it. This is also true of the Japanese, as not all Japanese like it. I just had some with brown and red rice. So, I definitely do like it. My wife likes it too. But, our neighborhood sushi chef hates it and every time we request Natto Maki he yells "stinky bean-oh!"

[CLF Devil]

Pork Ramen with Kyushu tonkatsu and extra fatty back fat in the broth.... is delicious.

Also pork rice bowl with some fatty pork is always delicious.

Unagi rice bowl is great.

Traditional Northeast Chinese foods, I love more than almost anything.

And traditional Xinjiang lamb skewers with cumin and spice.

THESE ARE MY FAVORITES!!!

[Joe Was]

Quote

Unagi rice bowl is great.

Eel Donburi is one of our favorite dishes, when I was courting my wife this was a favorite date dish for us. Good choice CLF Devil.

The fresh-water eel: Unagi is expensive in Japan, but is one of the more popular American sushi items. Unagi is my favorite Donburi topping with some pickled vegetable, fish cake and flavored mushrooms and extra Kabayaki sauce [sweet Japanese grill sauce]. Anago or sea eel is my preferred sushi eel though, it has more fish flavor and is also good stewed down and used as a Donburi topping or deep fried. Very few American sushi places have true Anago as much of the farm raised Unagi is re-labeled and sold as Anago.

The wild populations of both types of eels are in trouble, as they take about eight years to breed and the farm-raised versions are actually farm-raised wild caught eel babies.

http://en.wikipedia.org/wiki/Donburi

http://en.wikipedia.org/wiki/Unadon

http://www.sustainab...the-fish/unagi/

http://www.sustainab...the-fish/anago/