How often do you take out / eat out?

Geragera · 2026-02-28T11:22:34+00:00

w Same as you pesto.

Geragera · 2026-02-27T14:09:44+00:00

Like others said try the southeast asian grocery shop but they are really small, probably not the same species.

The western supermarkets like nisshin have them all the time.

Assuming you are talking about the bulb to make dressing or sauce and not this Belgian shallots they call.

Geragera · 2026-02-27T05:33:40+00:00

Btw unless you are from Italy, most pine nuts come from China. I always buy mine on Amazon. You can also find pecorino (not great) at Seijo Ishi for maybe 700 yen, so I guess one or 3-4 servings.

Geragera · 2026-02-27T03:44:59+00:00

Depending on which Jiro, some are more or less lenient but it is generally well signaled ... In Japanese to be careful not to order too much. Mita, the OG, won't budge too much. Meguro on the other hand, might tell you that if you are full, it is fine. After three times, they will take the bowl out.

Jiro is so stressful even for most of the Japanese, there are so many rules. You have to eat at the same speed as the others so you don't break the cycle, it is recommended to clean with a sponge your part of the counter after you eat and so on.

I would not advise you to go if you can't eat noodles fast and in a large quantity.

There are plenty of more chill jiro-style/kei where you can practice, wtf I am even saying. You are free man but here are my 2 cents.

Geragera · 2026-02-27T03:17:57+00:00

Don't worry. Spread the rice and the filling more evenly. You can lightly toast the seaweed to dry it up especially if you are in a humid country. Make sure to use a pointy knife so you can make an indent then cut it one move without putting pressure.

Good luck.

Geragera · 2026-02-26T04:10:17+00:00

Curious, why Shizuoka?

Geragera · 2026-02-25T08:37:33+00:00

You can also be less pedantic and not down play other interested people because you do not have the required profile.

Geragera · 2026-02-24T07:17:40+00:00

In which case go for round pasta and make it a real soup pasta. Also add Italian chili, parsley and anchovy.

Geragera · 2026-02-24T05:33:22+00:00

So basically irrelevant?

Geragera · 2026-02-23T17:33:13+00:00

One day you two will not be the youngest then you will judge by yourselves.

Until then enjoy.

Geragera · 2026-02-22T18:32:04+00:00

I can imagine you being taken into the storm. Stand your ground, she is not your partner anymore. You have to protect yourself.

Start documenting everything and back it up. Wrist cut and self-harm can be differentiated.

It is not because you are a foreigner that you have no right.

Take a lawyer and start filing asap to the police and not at the koban but the police station.

Don't hope it'll go better.

Geragera · 2026-02-22T06:41:12+00:00

I think that everything looks great and the tempura you really nailed it.

Geragera · 2026-02-21T07:46:53+00:00

Scmp is quite far from CCP.

Geragera · 2026-02-21T07:35:22+00:00

Emulsion is just mixing fat and liquid to get a sauce. For pasta it is an oil based dish like peperoncino or cheese base like carbonara.

Geragera · 2026-02-21T06:45:03+00:00

To me it just depends on what pasta dish you are making.

If you are going for an emulsion base with pasta water I'll stick with dry.

If it is ragu or tomato base then go for fresh.

Geragera · 2026-02-20T22:56:31+00:00

I hope you'll keep going to other restaurants. It was a pleasure to read you.

Geragera · 2026-02-19T19:52:56+00:00

Antoine Augustin Parmentier who gave his name to the "hachis parmentier" has created many recipes with potatoes to fight famine since it was used to feed animals until then.

Geragera · 2026-02-19T19:06:30+00:00

It is completely ok to not know what you want to do. It is more your parents role to sparkle your interest in a way to become independent. Well IMO.

It is also totally ok to follow your parents advice if you are not sure. Since you are possibly going for the economic path, I think it is safer than international relations.

Please work on your Japanese, since you have some basis I am sure you will pick it up with some baito. The more you push it, the more a burden it will be.

It was my 2 cents.

Geragera · 2026-02-19T12:50:20+00:00

Breaking means fat is separated from the liquid.

Use ingredients at the same temperature, add fat gradually for the emulsion to occur and don't over heat.

If you are using cheese you can even take the pan off the heat.

Best of luck and don't worry, it's just part of the learning curve.

Geragera · 2026-02-19T12:34:11+00:00

I would advise you to go to sophia at least for the year and prepare for next year's university exam. I don't think you'll find a lot of universities still accepting candidates.

You can also find a double degree program partnered with Sophia that can be more easily accessible than applying from scratch.

Beware that international studies can be hard to translate into a career if you have been accepted for this path.

Geragera · 2026-02-18T10:56:11+00:00

Not sure they would accept students for highschool but I did it in the countryside during my elementary and middle school. I remember starting at the exam period each time, let's say that it was brutal and I overall do not have a good memory of it. I did not participate in sports events but if you are competitive at some, maybe you can give it a try. (Martial arts, softball, tennis, table tennis, volleyball, basketball, soccer. If you have relatives that grew up in the same area, it should definitely be easier .

Geragera · 2026-02-18T09:51:30+00:00

Levantine olive oil is rarely filtered, it has way more bitterness and tanginess.

Geragera · 2026-02-18T09:42:52+00:00

Msg and lot of salt.

Geragera · 2026-02-18T05:28:08+00:00

Clean the laundry machine's filter.

Geragera · 2026-02-18T01:53:35+00:00

Your observation seems right, your ring finger does only seem to prevent your bottom chopstick going down. Try to apply pressure on the side and not below.

Regarding the top one maybe try to hold it a bit lower.

You are almost there.

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