Vivinavi : Los Angeles : (United States) Los Angeles

• 簡単料理
• 2020/07/25 (Sat) 00:46
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The excitement of half a century ago comes back to me, maybe it's because I'm about to be welcomed home.
Phew ！
There used to be a French-based Swiss restaurant called Swiss Chalet in Yotsuya.
The first floor is a bar with a counter and the basement is the dining room.
Even if you made a reservation, you were always made to wait at the bar on the first floor. The dining room was mostly white foreigners.
It was like a different world WW
I don't remember the food at all but the mood of the restaurant was great.

• 簡単料理
• 2020/07/25 (Sat) 01:11
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Pub Cardinal in Roppongi.
They served delicious steaks, but I was exceptionally surprised
I was so impressed by the miso soup, a fusion of Japanese and Western dishes
Those were the days of WW
When Mrs. Debbie also worked at the bar.
Getting old so fast...
WOW!

• ed rush
• 2020/07/25 (Sat) 01:53
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Yaki Udon restaurant reopens after 10 months "Darumado" Kitakyushu
7/24/14 14:55

https://news.yahoo.co.jp/articles/ec87ecc05a475aac3d97935fcd7d567836df966c

• 小骨
• 2020/07/25 (Sat) 02:41
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625 ！ I had completely forgotten about canned food ！ I see you can eat the bones ！ I don't know why I had forgotten how convenient they are, they are already seasoned and don't need to be warmed ？ Ahhhhh, I'm glad I asked ！.

628, I don't flour my fish, but it breaks ？ I wonder if that's the cause of the breakage ？ I don't like cooking much, but my kids are small and I'm trying, but I'm not very good at it. I haven't used it recently because it was a little dry and I couldn't cook it well, but I would like to buy it again because the frozen Trejo's was delicious without being dry.

I am ashamed to say that I have never been able to cook fish well. It seems to fall apart. I wonder what kind of simmered fish is the best for beginners to gain confidence. ？ When I go back to Japan, my parents cook fish almost every day. My mother cooks it well. I was raised by a mother who was an excellent cook, but I wonder what is going on with me.

• Porsche のストーカー
• 2020/07/25 (Sat) 11:11
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#624
Mr. Small Bones of Fish
In my opinion, fish stew is an easy and quick dish. I am not sure about other dishes.
Maybe the choice of fish for simmered fish is not right. ？
When I sell whole sea bream without the head, I cut a little slit in the meat and simmer it.
Another fish that goes well with it is silver cod.
I often hear about "Buri Daikon" (yellowtail radish), but here we either sell yellowtail or ？
gindara with daikon radish (boiled before simmering), and at the end, sliced ginger with the skin on.
The seasoning of the simmered fish is done according to the amount in the cookbook
Also, the book says to put the fish in after the water is hot, or it will smell fishy.
Also I think it depends on the type of fish that the simmered fish is ragged, but I think it is better to simmer fish with bones. Golden threadfin bream and silver cod have firm and thick bones, so even children can easily avoid them and eat them. The fish with bones has a good taste, and the juice that cools down the next day in the refrigerator becomes boiled fish paste (gelatinous) and is full of collagen.