yukio_michael said:Woah! Take it easy--- I just said I've never used flower or butter... though I did grow up in a big Italian family, and that I thought it was strange, how did a light-hearted conversation about spaghetti escalate into something that someone had to throw down the gauntlet on?
Sorry, that must have been my misspelling--- I don't want you to think that I thought you meant using flowers.... I don't think of okashii as an insulting phrase, in Japan we would say this when we were talking about language or stories, or tv, or anything...Minty said:If you don't mean to make fun of me don't use thisicon, also once again I didn't say "flower" but "flour."
This thread sort of started with my experiences w/ Japanese pasta... not really 'budget pasta'... I know lots of people who make pasta, and most of them don't consider it to be a very expensive meal, that's part of it's charm... but at the same time when you say budget pasta you make it sound like I'm eating ramen out of a can of tomatos.Minty said:Good luck with finding the right way to make your budget pasta.
yukio_michael said:Sorry, that must have been my misspelling--- I don't want you to think that I thought you meant using flowers.... I don't think of okashii as an insulting phrase, in Japan we would say this when we were talking about language or stories, or tv, or anything...
I grew up amoungst mostly immigrant Italians, who had been in the United States for a while, maybe second or third generation. My experience with what is done in Italy, arguably the 'right way of doing things', I'm sure, is almost nill...
This thread sort of started with my experiences w/ Japanese pasta... not really 'budget pasta'... I know lots of people who make pasta, and most of them don't consider it to be a very expensive meal, that's part of it's charm... but at the same time when you say budget pasta you make it sound like I'm eating ramen out of a can of tomatos.
Please understand that you should never, under any circumstances, buy food items from the Y100 store!
But, people are broke these days!
I sort of noticed that now... though I never paid attention as to the fact that the two didn't match and just thought it was meant to be 'okashii'...ﾂ m(_ _)m to Minty... 窶堋ｲ窶堙溪?堙ｱ窶堙遺?堋ｳ窶堋｢ﾂ。Mars Man said:yukio_michael san, thatface is saying '窶堋?窶堙｢窶堋ｵ窶堋｢' which, as you probably know already, but just in case, means something more along the lines of suspicious, untrustworthy, strange. It is not '窶堋ｨ窶堋ｩ窶堋ｵ窶堋｢' which useage you are correct on.
That... makes sense. Wow. At least in Japan there aren't any monks or ticked-off Saxon huscarles who will get in your way.yukio_michael said:I think the word Viking in japan refers to the fact that you can go back and get more if you so choose...
That's awesome. That's going in my quote book....but at the same time when you say budget pasta you make it sound like I'm eating ramen out of a can of tomatos.
I imagine there are differences between how Italian Americans cook and old country Italians do. I understand there are also big differences between how Milanese, Genoese, and Venetians cook and how the Neapolitans, Calabreize and Sicilians cook. Being an Italian American of Neapolitan descent, I've been surprised by some of the northern Italian recipies I've seen.Minty said:My husband grows up in a small French family but as his parents go to Italy every year for summer vacations, I would say their methods are very authentic Italian way of cooking.
You will easily find cans of crushed tomatos and tomato paste here, but those spices are not really available in small grocery stores in small towns. You can find them in a deparment store in big cities for sure.Originally Posted by GodEmperorLeto
General question: Is it difficult to get cans of crushed tomatos and tomato paste in Japan? What about spices like bay leaves, oregano, rosemary, and basil? I assume those spices would be readily available, but you never know.
Apparently, the word baikingu ( ﾆ弛ﾆ辰ﾆ鱈ﾆ停?愴丹 ), lit translation: smorgasbord or baikgingu-ryouri ( ﾆ弛ﾆ辰ﾆ鱈ﾆ停?愴丹窶板ｿ窶板 ) smorgasbord-style-cooking, is used for any buffet style or drink service where you can go back and refill your glass yoruself, as if you were getting your food from a buffet etc...GodEmperorLeto said:That... makes sense. Wow. At least in Japan there aren't any monks or ticked-off Saxon huscarles who will get in your way.
I think I'd rather eat cheap fami-resu pasta for 980en, than spend a lot of money for goya/natto topped gormet pasta!JimmySeal said:In any case, I wouldn't touch a 980 yen all-you-can-eat buffet with a 29 1/2 foot pole.
Amen, brother!JimmySeal said:Spend money on food now, save money on hospitals later.
What's that? $8.60? Yeah. I wouldn't trust a buffet under $12.00.Besides, I wouldn't discourage you from getting a 980 yen meal at a family restaurant, but all-you-can-eat for 980? That's a bit dodgy.
I always had this half-baked dream of opening a Philly cheesesteak shop in Japan. But considering that a cheesesteak is non-Japanese food in every sense (tons of beef, grease, cheese, and bread) I'm not sure it'd go over well. Half the Japanese students I've tutored love the things, the other half are indifferent at best.There's a chain of Italian restaurants in Japan called Capricciosa. They serve brick oven pizza and a whole lot of other tasty eats. You can ask around to see if there's one in your area.
That's why it makes sense. I mean, if the Vikings sacked your monastery/village one year, chances are, they'd come back again next year for more plunder. I'm just highly amused by the Japanese usage of the word, because I always associate the word Viking with tons of violence, big swords/axes, and Valhalla.yukio_michael said:Apparently, the word baikingu ( ﾆ弛ﾆ辰ﾆ鱈ﾆ停?愴丹 ), lit translation: smorgasbord or baikgingu-ryouri ( ﾆ弛ﾆ辰ﾆ鱈ﾆ停?愴丹窶板ｿ窶板 ) smorgasbord-style-cooking, is used for any buffet style or drink service where you can go back and refill your glass yoruself, as if you were getting your food from a buffet etc...
That's a relief. As much as I enjoy Japanese food, I grew up on pasta and tomato sauce, and I'd really end up missing it when I finally leave for Japan if I couldn't make some myself there.kyoko_desu said:You will easily find cans of crushed tomatos and tomato paste here, but those spices are not really available in small grocery stores in small towns. You can find them in a deparment store in big cities for sure.
Oh that's one of my favorite places to eat Carbonara...JimmySeal said:There's a chain of Italian restaurants in Japan called Capricciosa. They serve brick oven pizza and a whole lot of other tasty eats. You can ask around to see if there's one in your area.
Somewhat similar is a Nagoya local specialty "ankake spaghetti" typically with Italian sausage, onion and green pepper, very thick noodles. Not plain ketchup but special meat sauce invented by Hiroshi Yamaoka in 1960 that tastes a little spicy.epigene said:It's called the "Napolitan" (no offense to Naples and its citizens).
A link page says,yukio_michael said:Apparently, the word baikingu (バイキング), lit translation: smorgasbord or baikgingu-ryouri (バイキング料理) smorgasbord-style-cooking, is used for any buffet style or drink service where you can go back and refill your glass yoruself, as if you were getting your food from a buffet etc...
related post"Viking" in contemporary Japanese means buffet, an adoption of the name of Japan's very first buffet dining restaurant in 1953, the Imperial Hotel's Viking smorgasbord.
which looks like:That style of cooking spaghetti is a very old recipe invented in Japan (in the 1960s). Because people weren't used to Italian dishes yet in those days, some cook in Japan created it to match Japanese tastes, imitating the style you cook "yakisoba." It's called the "Napolitan" (no offense to Naples and its citizens).The first time I ordered spaghetti in Japan, the cook took out some precooked pasta , tossed it in a fry pan , dumped a bunch of ketchup on top and heated it up. NOT what I was expecting, LOL.