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siberakh1 wrote:
All you poor non-New Englanders… Red Lobster pales to the glory and wonderment that is The Weathervane! More bang for your buck and a larger selection! Unless of course you don’t like/can’t eat seafood, then it doesn’t matter 😆
YEAH stop bragging!! I have tried Lobster twice and was not impressed either time
ddvm wrote:Forget Taco Bell – try Baja Fresh instead. Really good nachos (which I had last night as a reward for getting through a long week).
But now I want Olive Garder – darn you guys.
Blah ha Stale with no taste!! No thank you!!Dragon Master wrote:Blah ha Stale with no taste!! No thank you!!
Ha, that’s pretty good! 😆 My mom’s one friend calls Taco Bell Toxic Hell! I actually had that tonight, and wasn’t too happy with it this time. I feel so unhealthy now… bleh.
OK, so I feel like a boob. Here I am, knowing how much I love sushi and have eaten it for years despite the rocky start to enjoying it initially. AND- being that my own mom is a raw ginger NUT (she adds it to everything; plus garlic too which I love), I know full well what raw ginger looks like. I dont know why I said what I did about sushi ginger! Still, I didnt know it was pickled. That sounds grim- tho it wont take away from my enjoyment.
Mom and I were grocery shopping yesterday, and I was talking about this thread and how Nam and I both love sushi and about her move and her being bummed about leaving her fave sushi restaurant behind. It progressed to the pickled ginger comment, etc. And mom, who like I said is a ginger buff, said, “wait- the sushi ginger isnt raw? It’s pickled? Go back and ask the girls (you guys are “the girls”… sorry if theres any men in here but unless you make your comments very obvious or have shared something personal, other than DM and Vapordragon, I dont know who is male; sorry 😳 ) what the ginger is pickled in. Any answers?
and dagnabit why do I keep entering this thread when I know it will give me cravings! Grrr… burp!
The recipe I found for it is:
100g Young ginger
150ml Vinegar
200ml Water
6 tablespoons Castor sugar
1 teaspoon Salt
And a few drops of cochineal food coloring (red food coloring)
So I’ve just discovered a new combination of ginger & dark chocolate! (Although it may only be new in the US and all of those of you in Europe have had it awhile…) Walkers now has a stem ginger shortbread cookie covered in, yes, dark chocolate! 😀 😀 For those of us who aren’t sushi fans, we can get our ginger fix this way 🙂
Walkers…love their shortbread. Did you happen to notice if they’re doing them in milk chocolate too?
Ginger Royales!
Jasmine, it’s not really a DARK chocolate. They say dark, but in the ingredients they call it “sweet chocolate” and sugar is the first ingredient. It’s not at all bitter, and in fact it even has milk in the chocolate, so it’s really a dark milk chocolate, right? Whatever the case, they’re REALLY good, and if you get some and don’t like them, I’ll finish the box for ya 😉Okay, now I’ll have to see if I can find them in Canada…and if in my hunt I should come across other chocolate, beware…for I will not be diverted in my search but will possibly be moved to deviate and buy all that look good. 😈
😆 sooooo busted! I ate one, and then was putting shoes on mt daughter and she said, “What do I smell?” And I said, “Ginger?” And she said, “No, chocolate!”
There are many recipes for pickled ginger… some include alcohol! 😆
Quote:8 oz. (250 g) ginger root
3 fl oz (90 ml) rice vinegar
2 Tablespoons mirin *
2 Tablespoons sake **
5 teaspoons sugar
mirin is a very sweet rice wine used only for cooking. You
can substitute a teaspoon of sugar for a Tablespoon of mirin, or
an equal amount of sake.
sake is a rice wine that often accompanies sushi. Dry sherry
is a potential but inferior substitute.Scrub the ginger under running water as you would a potato for baking. Blanch in boiling water for one minute and drain.
Combine mirin, sake, and sugar in a small pan. Bring to a boil, stirring until the sugar has dissolved. Cool.
Place the ginger into a sterilized jar and pour the cooled vinegar over the ginger. Cover and keep 3-4 days before using. Will keep refrigerated for up to one month.
The pale pink color develops as it ages, however, you might want to add a small amount of red food coloring.
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My art: featherdust.comWell if you ever want good old fashioned Southern style cooking you should try out The Lady & Sons in Savannah. Yummy! No diet foods there! It’s run by a nice lady called Paula Deen who has a show on the Food Network and you can buy her cookbooks (that include the foods served at the restaurant) in your local bookstore.
My husband doesn’t like seafood and the first time we went there with my parents he ordered the lobster or crab (can’t remember which) and LOVED it. My parents enjoy going there to eat because my dad went to high school with Paula. They were in the same home room. So far we’ve never managed to be there when she is.
It can be a tad expensive, but there’s the added bounus of being smack in the middle of TWO Windstone shops. 😈
Her brother runs Uncle Bubbas Oyster House in Savannah as well.
The Lady & Sons used to be a lot better… nowadays they are so popular it seems like the food is rushed. 🙁 Not to mention even with a reservation you gotta wait for hours sometimes, gah! I liked it a lot better before Paula was famous 😉
Stick o’ buttah!!
Volunteer mod- I'm here to help! Email me for the best response: nambroth at gmail.com
My art: featherdust.comPhoenixTears wrote:OK, so I feel like a boob. Here I am, knowing how much I love sushi and have eaten it for years despite the rocky start to enjoying it initially. AND- being that my own mom is a raw ginger NUT (she adds it to everything; plus garlic too which I love), I know full well what raw ginger looks like. I dont know why I said what I did about sushi ginger! Still, I didnt know it was pickled. That sounds grim- tho it wont take away from my enjoyment.
Mom and I were grocery shopping yesterday, and I was talking about this thread and how Nam and I both love sushi and about her move and her being bummed about leaving her fave sushi restaurant behind. It progressed to the pickled ginger comment, etc. And mom, who like I said is a ginger buff, said, “wait- the sushi ginger isnt raw? It’s pickled? Go back and ask the girls (you guys are “the girls”… sorry if theres any men in here but unless you make your comments very obvious or have shared something personal, other than DM and Vapordragon, I dont know who is male; sorry 😳 ) what the ginger is pickled in. Any answers?
and dagnabit why do I keep entering this thread when I know it will give me cravings! Grrr… burp!
frozen and bipolar bear are male alsoDragon Master wrote:siberakh1 wrote:All you poor non-New Englanders… Red Lobster pales to the glory and wonderment that is The Weathervane! More bang for your buck and a larger selection! Unless of course you don’t like/can’t eat seafood, then it doesn’t matter 😆
YEAH stop bragging!! I have tried Lobster twice and was not impressed either time
Sorry, Red Lobster is the best seafood around here. Even closer to the great lakes, I’ve never found any better. (I really don’t like seafood anyways.) Give me Swiss Chalet anyday!
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