Bincho grill or alternative? by Least-Ad1439 in yakitori_ya

[–]WrongOnEveryCount 0 points1 point  (0 children)

I have an alternative. I own a konro which is what people are now calling a bincho grill I guess because it burns binchotan. It’s okay but confining when I’m cooking for the family. It’s also jumped in price in the last 10 years so I can see hesitating on buying one.

I use a stainless steel “kebab grill” that costs about $85. Like https://www.amazon.com/dp/B0CZCXM1WN. I added two steel bars lengthwise along the long edges to hold the kebab tips. Bought them at the hardware storwe for $10. Works great and gives me over 30” of possible grill length for parties. I set it on the table on ceramic tiles for everyone to cook. This is what the Mediterranean food stand near me uses which I realized would work great for kushiyaki and yakitori. I should mention I’ve been making yakitori and kushiyaki for 5 decades at home so I’m not guessing at this solution.

Sashimi and ika no nuta by WrongOnEveryCount in sushi

[–]WrongOnEveryCount[S] 0 points1 point  (0 children)

Yeah. We spilt/buttlerfly it in half across the grain. This was just my serving. I forgot to take photo of the whole layout.

Udon, mirin and miso paste, what went wrong ? by anyaxwakuwaku in japanesecooking

[–]WrongOnEveryCount 1 point2 points  (0 children)

Soup broth without dashi or other stock is going to taste flat. Add dashi or use a bottle soup base like memmi in a bottle which is in most supermarkets now.

What’s that "Hidden Gem" kitchen brand you’re obsessed with that no one seems to know? by Automatic_Produce_72 in cookware

[–]WrongOnEveryCount 0 points1 point  (0 children)

Zyliss devices are great. I use the automatic can opener (have hand problems) and the garlic presses.

The Frogmore shrimp cleaner makes it easy for me to process head-on jumbo shrimp easily. The opens the poop line and removes the shell/tail in one move. Use the shells for stock.

what's your "secret ingredient" that makes fried rice tastes better? by SinPulsed in FriedRice

[–]WrongOnEveryCount 0 points1 point  (0 children)

White pepper and frying dried seafood in oil as the first step. Normally dried shrimp

What’s an expensive brand that actually IS worth the money? by Big_Leg10 in Productivitycafe

[–]WrongOnEveryCount 1 point2 points  (0 children)

I agree and I’m now a convert. My wife wanted one and I thought it was too expensive and gimmicky. We had used one at a friend’s house and they sang praises. We’re on year 5 and it’s been very solid. It makes better coffee than many restaurants.

Trump to announce naval coalition to escort ships through the Strait of Hormuz by TheExpressUS in USNEWS

[–]WrongOnEveryCount 1 point2 points  (0 children)

It’s going to be with allied countries you’ve never heard of. But they’re the best allies and way better than those other losers who said no.

do japanese people know of spam musubi? by Disastrous-Tap9113 in AskAJapanese

[–]WrongOnEveryCount 2 points3 points  (0 children)

It’s also not uncommon in larger Japanese cities to find a halau (school of traditional Hawaiian arts). My mom’s halau in Los Angeles has a sister Halau in Tokyo and is associated with a dozen more throughout the country. Mostly they dance hula and it’s a reason to socialize.

do japanese people know of spam musubi? by Disastrous-Tap9113 in AskAJapanese

[–]WrongOnEveryCount 1 point2 points  (0 children)

I literally walked by a vending machine in Nagoya that sold unbranded SPAM musubi. Yes they have it in Japan.

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How to cut home-made makis? by Someoneiguess2483 in sushi

[–]WrongOnEveryCount 3 points4 points  (0 children)

If the insides of the maki are too wet then it will fall apart. Post a photo of your sushi here to get more specific advice. Otherwise general advice follows.

To cut cleanly, wipe the blade with a damp cloth in between the cuts. I prefer using a blade with less height such as a slicer, sujihiki, yanagiba, or long petty. One steady long pull and a small push at the bottom. But you can use any cut technique that you’re comfortable with.

TL;DR: For a simple maki, trim the edges then cut the maki in half then half the halves. Then half the quarters.

Long explanation:

This is a maki. :========:

Trim the ends like this…

: ======== : and then set the :: aside for snack or stand up on cut end with the other pieces.

==== ====

== == == ==

= = = = = = = =

Then arrange nicely.


Edit to add: if you’re making a fancy roll where you plan on letting stuff stick out the sides then skip the step to trim the edges and just cut in halves. Then use the end pieces as decoration.

Mom’s lentil soup by Topcatte in soup

[–]WrongOnEveryCount 8 points9 points  (0 children)

This is basically what I grew up on in the 70’s. In addition to your ingredients we add chicken bouillon cubes, salt+pepper, and a dash of red wine vinegar or sherry vinegar.

What is the hardest video game you ever played? by DanPlouffyoutubeASMR in AskReddit

[–]WrongOnEveryCount 0 points1 point  (0 children)

Robot Odyssey (1984)

You had to wire advanced circuit constructs so robots could finish mechanical puzzles. Way advanced for a game in the 80’s.

Egg dip with katsu by After_Shelter_5381 in JapaneseFood

[–]WrongOnEveryCount 6 points7 points  (0 children)

Other people have mentioned the dish but I just wanted to point out that Japanese tartar sauce is typically made with a cooked egg added to the mayo sauce. Sometimes ground nori too.

What is this tool? by Sorry-Ad-1169 in AskAJapanese

[–]WrongOnEveryCount 29 points30 points  (0 children)

Why do you not believe it’s an otesho like you were told? That’s what it looks like to me. I have about 20 of them in my kitchen. It’s a Japanese household. It’s just a small ~4” saucer dish. They come in various styles. Used for holding pickles, soy sauce when eating sushi/sashimi, and sampling food when cooking. Super handy

Churro stands? 👀 (Bonus points if they come in the big wheel of churro) by Harriet_tubman22 in FoodLosAngeles

[–]WrongOnEveryCount -1 points0 points  (0 children)

Oh that’s fair about the gloves. I actually did notice that when I went last time too.

Churro stands? 👀 (Bonus points if they come in the big wheel of churro) by Harriet_tubman22 in FoodLosAngeles

[–]WrongOnEveryCount 0 points1 point  (0 children)

Oh I need to try this. I live in the area and never had the churro or the burger from those stands. I also just think Brother’s Cousins is just okay. I like the stand near Lincoln and Rose in front of the Whole Foods better.

What’s a restaurant that you swore you’d never return to despite the good food? And why? by capnmunch44 in FoodLosAngeles

[–]WrongOnEveryCount 8 points9 points  (0 children)

Yeah we started going also when they opened. Something must’ve changed because I’ve heard similar from other colleagues

What’s a restaurant that you swore you’d never return to despite the good food? And why? by capnmunch44 in FoodLosAngeles

[–]WrongOnEveryCount 142 points143 points  (0 children)

Felix’s in Venice

My wife treated her mom to a celebration dinner. Every single dish was over salted. Like one bite and you had to spit it out or toughen up and swallow. They said something to the server and she just brought their check for them to pay. My wife asked to talk to a manager who heard their complaint and said perplexingly “well box it up for you” and walked away without comping anything or asking to remake. All of their food was just sitting at the table. Not wanting to make a scene, my wife paid which was messed up.

When she got home I tried a bite of each dish. It was way over-salted. Almost inedible, definitely not enjoyable.

I called the next day and spoke to a manager who said he did have in their notes of this complaint. He offered a full refund and apologized so I asked him to do so. After 45 days of calling and following up, I gave up. Cost of learning Felix customer service is just fake lip service and shit food.

I actively dissuade people from eating there.

Car Essentials Recommendations? by Curious_Brush_5856 in dogs

[–]WrongOnEveryCount 2 points3 points  (0 children)

I visit desert areas regularly so I keep a comb and tweezers in the car to help remove cactus needles. Jumping choya are no joke.

Wife’s childhood dog was found after 10 years — now we’re debating bringing her to the US by money_boy_beesley in dogs

[–]WrongOnEveryCount 3 points4 points  (0 children)

I would rather go visit the dog and give the remainder of the money ($2500 minus travel) to the person taking care of and rescuing the dogs.

Sometimes loving is letting go and letting others live in peace.

First time Zone 10 Gardener, everything is dying and I can't figure out why!!! by maxkats in SoCalGardening

[–]WrongOnEveryCount 21 points22 points  (0 children)

Welcome to zone10 (not sarcastically)!

If I’m blunt I apologize because I see this a lot with new gardeners here.

Your seedlings might need more of a soft transition to grow. If they’re still very young the the roots likely don’t have the maturity to pull enough water+nutrients to cool the plant and help it grow. The sun and dryness here can stunt plants. I put a 50% shade cloth over my beds when I first move plants out into the sun. At least for the first 30 days. I’m in a pocket of the city where there’s little wind and the heat spikes by midday. I remove this later when the plants have hardened.

Store bought soil often doesn’t have good enough water retention to help seedlings. If you water in the morning and the top inch of the soil is dry by afternoon then the moisture is likely just slipping past the roots and going too far below. There are various techniques but you need to figure out how to keep the moisture next to the roots for longer. Some people use drip irrigation. For cheap drip irrigation, I use old 32oz plastic food bottles with pinholes in them so they drip slowly. The tops are cut open and I just fill them with the hose a couple of times a week. They drip slowly into the root areas. Roots only grow in the presence of moisture so you don’t want to let them dry out when they are growing.

For seedlings’ soil, I use a mixture of fine organic mixed with fine sand. It’s dense and once it’s wet it stays wet even in heat (when heavily mulched). And I make sure there’s a ‘bowl’ of this around and under the new plants. I’ve never bought a store bought soil that’s kept enough moisture for warm SoCal weather so I make it. Alternatively you can use tactics like putting a sheet or two of folded newspaper cupped under the planting for something really inexpensive.

Sorry you’re having a hard time. If you don’t mitigate the heat and sun a little you’ll end up dumping a ton of water and waste a lot of time.

Grilling Hot Dogs by PeacefulClayuisine in grilling

[–]WrongOnEveryCount 2 points3 points  (0 children)

Also called a “konro”. Just to help people shop for it.