LEGEND Food Porn

[RamFan503]

Yeah? Well, when I see a train, checkers are blue green and my shoes have amnesia.

But I feather them back to the shoreline so they are tender and impish.

 

[RamFan503]

Anybody eat Poke Bowls? Do they have those near you? I’ve started making them at home with Sushi rice, edamame, shredded crab, avacado, shallots, popcorn shrimp, and a wasabi/soy/yum yum sauce. Perdy good if I do say so myself.

We have a couple places around here that specialize in them but yours sounds better than most of their offerings. I find the best poke is served at a few of my favorite Asian restaurants.

What is yum yum sauce?

Also, try a dash of dark sesame oil and a bit of chopped chives or green onions in your bowls. I realize you have the shallots, but the chives add a little brightness to the onion flavor.

Of course that's my flavor pallet... Not necessarily yours.

 

[-X-]

What is yum yum sauce?

You can usually find it in the grocery store either down the condiment aisle or the international aisle. It’s a Japanese sauce I use as a base because it’s thicker. Soy sauce thins it out more and wasabi gives it a nice bite.

 

[RamFan503]

You can usually find it in the grocery store either down the condiment aisle or the international aisle. It’s a Japanese sauce I use as a base because it’s thicker. Soy sauce thins it out more and wasabi gives it a nice bite.

View attachment 40984

I'll have to check it out.

 

[Selassie I]

Anybody eat Poke Bowls? Do they have those near you? I’ve started making them at home with Sushi rice, edamame, shredded crab, avacado, shallots, popcorn shrimp, and a wasabi/soy/yum yum sauce. Perdy good if I do say so myself.

I love them. It's kinda funny to me how they've become a thing here on The Main Land now. Back when I was a kid still in The 808 there were Poke bowl vendors that you could find on the street just like the Shave Ice vendors. I didn't realize it then... but that was some of the best Poke that a person could ever have hoped for. The tuna was literally just off the boat and the rice always tasted better over there for some reason. Everything they had for toppings was pretty basic, but it was right out of the ocean and fresh. They always had seaweed that I would load in my bowl with the tuna and rice. I'd put some of the teriyaki sauce on it too. It's one of those taste memories that you just never forget.

There are a couple of new restaurants near me now that actually only offer Poke bowls. I was chasing that taste/flavor memory when I went into the one that opened up very close to my work about 6 months ago. The place is set up great and they have a tremendous amount of topping options and sauces. It's not exactly cheap either... after I loaded up everything I wanted, I think my bowl was close to $20. Of course the seaweed was extra... as were some of the other toppings I added. It was really good... but it didn't match my taste memory from my childhood. I really liked it anyway.

This place tried too hard to come across Hawaiian though. That 1st time I went in... every single employee was as Haole as a Haole can get. When they started throwing out some terribly pronounced Alohas and other Hawaiian words, I actually started laughing when they were checking me out for my order. I couldn't help it. I politely told them that they better hope they don't have a proud Islander come in when they're abusing the language like they were. They were trying WAY TOO hard. They appreciated it and lost that stupid gimmick which was smart.

I started going there once a week to get a bowl for lunch and it was good. Several months went by and their tuna started to take a nose dive. It was pretty fresh still, but they were using the less desired parts of the meat only instead of mainly the tenderloin. They could have cut/cleaned the less desirable part of the meat better to make it better if they knew what they were doing... but they didn't. I'm sure this saved them real money, but they lost my business because of it.

I see that you don't have tuna on your list of ingredients, but that's what a Poke bowl is for me. Since I catch my own tuna and eat it raw the same day I catch it... I'm a pain in the ass tuna snob for tuna Sushi. Your ingredients will definitely be able to provide a much more consistent taste/result. I have some of that same Yum Yum sauce at home too... my sister in law loves that stuff. I also really like fresh ginger in mine... but that taste isn't for everyone. If you can find a good quality seaweed... give it a try... it's awesome.

I'm actually going back to The 808 in June for the 1st time since we moved back home to the Main Land. That was when I was basically High School age. My family is surprising my mom with this trip. It's gonna be my parents 50th anniversary and my Dad is going to make her think they are going out for dinner. Instead... he's taking her straight to the airport in Atlanta where she's gonna see all of her kids, grandkids, and girlfriends/wife sitting at the gate waiting to get on the same plane to fly over together. It should be an incredible surprise for her. My Dad has many of our old neighbors (who still all live in the same houses as they did way back in the day) set-up to come over to this giant compound he's rented so we can all stay together. I'm gonna get some Haole revenge on a few of those fucks and it's gonna be very cool. But I have to say... one of the things that has been on my mind since we set this trip up is being able to get my hands back on one of the Poke bowls from there again. Hopefully I didn't bore you too much with this long-winded post... but when you brought up Poke bowls... that shit is serious to me.

 

[-X-]

but it didn't match my taste memory from my childhood. I really liked it anyway.

I get that. Nothing ever does. I used to get a chocolate malted at an ice cream shoppe (yeah, that’s how they spelled it) when I was a kid, made by an older lady in her late 60’s. Real hand-crafted stuff. Even made her own ice cream. It was glorious. I’ve had several over the years whenever I see a place offering them, but it’s all swill compared to hers. There’s always something missing in it, and it’s probably love. Nobody can ever convince me that love isn’t an ingredient. It absolutely is. It’s the difference between Steak-ums and Stu’s burnt ends (I presume - never had the pleasure). One cares about taste, the other wants coin.

 

[-X-]

I'll have to check it out.

I mean, it’s not gourmet stuff, but it’s a good base for oriental sauces. I’m sure you can make a kickass Chinese aioli out of it. It does lean on the sweet side, which makes me add lime juice to the top of any dish I put it in.

Miyagi voice: “Must have a barrance.”

 

[-X-]

I see that you don't have tuna on your list of ingredients, but that's what a Poke bowl is for me.

Yeah, I just like the textural component of popcorn shrimp. I have to have crunchy in everything I eat. That’s why I smash potato chips into all my subs. I’m weird like that.

 

[fearsomefour]

This is the 2 girls-1 cup version of porn.

Reminds me of the better fantasy football team names I’ve seen.
Right after that unbearable video was making the rounds.
2 Gurleys 1 Kupp

 

[-X-]

Reminds me of the better fantasy football team names I’ve seen.
Right after that unbearable video was making the rounds.
2 Gurleys 1 Kupp

I’ve seen that name...

 

[RamFan503]

Yeah, I just like the textural component of popcorn shrimp. I have to have crunchy in everything I eat. That’s why I smash potato chips into all my subs. I’m weird like that.

Kinda one of the things that stood out to me as a cool twist. I'm not a big popcorn shrimp fan and I love my tuna poke but a lot of these Poke shoppes (no - that's not how they spell it) have all kinds of options and most of them strike me as a KFC mashed potato bowl.

 

[-X-]

Kinda one of the things that stood out to me as a cool twist. I'm not a big popcorn shrimp fan and I love my tuna poke but a lot of these Poke shoppes (no - that's not how they spell it) have all kinds of options and most of them strike me as a KFC mashed potato bowl.

Yep. I’ve been in those SHOPPES, and it can get out of hand quick. No, I don’t want to top it with dried fried onions, tempura chunks and sour cream. Fuck outta here. That’s why I started making it at home. Cheaper too.

 

[Selassie I]

I get that. Nothing ever does. I used to get a chocolate malted at an ice cream shoppe (yeah, that’s how they spelled it) when I was a kid, made by an older lady in her late 60’s. Real hand-crafted stuff. Even made her own ice cream. It was glorious. I’ve had several over the years whenever I see a place offering them, but it’s all swill compared to hers. There’s always something missing in it, and it’s probably love. Nobody can ever convince me that love isn’t an ingredient. It absolutely is. It’s the difference between Steak-ums and Stu’s burnt ends (I presume - never had the pleasure). One cares about taste, the other wants coin.

Love really is an ingredient. I totally get that.

One thing that helped me realize that happened when I was talked into entering a chilli cook off. My chilli won several awards that day but I said to myself and my family later... I will only cook for the ones I love from now on. I get true enjoyment out of that,,, and I'm not gonna share that with just anyone ever again.

Funny you mention chocolate malt. I've never really liked sweets, but I used to get vanilla malted milkshakes. The malt was the part I enjoyed. I don't think most places even offer that nowadays. Much less the homemade ice cream. That is like a totally different food than regular ice cream. My Dad used to make that for us all the time. I learned the trick of adding salt to the ice to get the temp below freezing from that. He made a fresh peach ice cream that was my favorite.

 

[-X-]

Made it again tonight.

instead of shrimp, I used this stuff. Not a whole lot of flavor from these things, but you can work it with spices after you sauté them in garlic olive oil.

 

[Raptorman]

My version of a sandwich I used to get in a restaurant in Duluth MN in college. Grandma's salon and deli at Canal Park. It was called Dantes inferno. Pastrami, corned beef, onions, brown mustard, swiss cheese, and pepper cheese. Baked at 325 or so for about 15 minutes.

 

[CGI_Ram]

View attachment 41047

My version of a sandwich I used to get in a restaurant in Duluth MN in college. Grandma's salon and deli at Canal Park. It was called Dantes inferno. Pastrami, corned beef, onions, brown mustard, swiss cheese, and pepper cheese. Baked at 325 or so for about 15 minutes.

Thats looks reeeeeeally good!

 

[RamFan503]

instead of shrimp, I used this stuff. Not a whole lot of flavor from these things, but you can work it with spices after you sauté them in garlic olive oil.

 

[-X-]

View attachment 41090

I gotta. My wife is vegetarian, so I use those stupid things for a number of recipes. Chicken parm, chicken cacciatore, poke bowls, arroz con pollo, etc. And then I go to work and eat this.

 

[RamFan503]

I gotta. My wife is vegetarian, so I use those stupid things for a number of recipes. Chicken parm, chicken cacciatore, poke bowls, arroz con pollo, etc. And then I go to work and eat this.

View attachment 41093

Well you KNOW I couldn't just let that go.

My wife can't eat dairy or bird eggs. We joke about her being a meat eating vegan.

 

[-X-]

Well you KNOW I couldn't just let that go.

My wife can't eat dairy or bird eggs. We joke about her being a meat eating vegan.

Yeah? Well my wife eats seafood because “they can’t feel pain”.

Did you ask them?