I’ve always been surprised that western food cultures don’t really use pork stock like in tonkatsu. Chicken, beef, veal, mushroom, veg, but not really pork.
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and then criticizes how New Yorkers, as contrasted to the Asians he had just noted that eat noodles properly, eat noodles poorly.
OMG crispy chicken skin is like a kosher answer to pork rinds and bacon! Such a great ingredient to add to stuff.
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So delicious, I agree!
Also, beef belly bacon is the kosher answer to pork rinds and bacon! (See also duck bacon!)
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And they use chopsticks, too.
#HOW RUDE
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It is, isn’t it?
How else would you imbibe soup?
Blow on each spoonful until everybody else has left the table and the lights have been turned off?
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Chew 100 times for best results.
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With a straw, silly. And if its noodle or chunky soup, just wrap your lips around a half inch section of PVC pipe.
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You are so far off the bell curve it looks like a flat line in every direction.
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Thirty-two times keeps your tummy from danger; then you can stay up and watch the Lone Ranger.
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mmmmm duck bacon
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I always chew my soup.
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Hmmm… Duck confit ramen?
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My favorite scene is where the vagabond chef makes the omelet for the kid. The whole movie is wonderful, to be sure, but that is the scene that sticks with me most after all these years.
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Okay I need to see this again. It has been 20+ years now and all I really remember is the main plot line, the lady in the supermarket, and the egg scene.
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#Masticate!
repeatedly
in public
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Yeah that was pretty nice. All very Chaplin-esque. (Ye gods–that catsup!) Can’t remember if the scene right before or after it, the street people debate the relative merits of various wines they have had found a sip or two of in bottles found in restaurant disposal bins (Japan probably had recycling even back then, so not in the trash).
I like the scene too where the old man, having been duly chastened to not eat that special glutinous rice flour dessert by his (noticeably much younger) wife who then goes out (shopping?), sits down in the restaurant and orders up that very menu item. The staff of the restaurant has to bust out a shop vac to keep the guy from choking to death. O the hilarity. It’s hard for me not to conjure up that scene every time I have to use a shop vac.
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I have a friend who is Japanese and works for a major Asian food restaurant distributor. He once gave me some (very good) pre-made vacuum-sealed ramen noodles, and said that 90% of the ‘high-end’ ramen places you think are making fresh noodles are actually using those pre-packaged type he gave me.
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