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Discussion in 'Beer & Food' started by DaveW, Aug 20, 2018.
One day I would love to go to this restaurant.
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I really wish I could get kare pan (curry bread) here in Denver. So delicious.
Never tried Venison. I tried horse meat once in a resto in Japan. It wasn't bad as I expected.
Aaaaand I'm hungry
Venison's good, rich and mildly gamey, super lean though, takes a bit more care not to dry it out when cooking.
I like my meat with a little bit of fat, though.
My friend killed a wild boar in PA. His Dad got a Elk. We had the whole mess properly butchered up and aged. I am well stocked. Plenty of sausage and all that. We failed at a few of our efforts. Shear quantity made up for that.
my MIL’s boyfriend made some amazing venison dip...wish i’d gotten the recipe before he died. he was kind of an asshole otherwise.
Food in Japan is stellar.
I once ate Matsusaka beef in Japan. It was absolutely amazing. So tender and delicate...
Chances that I ever eat this again range from Zero to Extremely Unlikely.
We got Elk from Pennsylvania. Very fatty. Very tasty. We smoked a bunch of Jowl meat and back strap. Even dried out it is still tasty.... We made elk nachos. Fucking tasty....
Kastudon, Tonkotsu, a chasu bowl, chicken karage, sashimi, shabu shabu, yakitori, yes....all of it please
Tonkatsu, not kotsu. Katsu is the common theme: katsu over rice (katsudon), pork katsu (tonkatsu), chicken katsu, curry katsu... mmmm.
I would be fine if I never ate karaage again, though. All that I've tried are overly tough and overly cooked.
I learned about real(-ish) Japanese food while living in Vegas. So much good food there and most of it is nowhere near the Strip.
Hm, looks friggin scorched but screw you for making me order a pizza at 21.32h...
(thats 9.32 PM for you guys )