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Post Reply What food can you not have/ can't get... but crave?
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22 / M / MO, USA
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Posted 10/11/15
I dunno if what you got is what i'd call a po boy, but who knows.
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Posted 10/11/15

AkitoMadaka wrote:

I dunno if what you got is what i'd call a po boy, but who knows.


Yeah, it is. Actually probably more authentic than what you've eaten. The origin of po boys is in New Orleans. It's pretty much traditional food in Louisiana.
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22 / M / MO, USA
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Posted 10/11/15

HolyDrumstick wrote:


AkitoMadaka wrote:

I dunno if what you got is what i'd call a po boy, but who knows.


Yeah, it is. Actually probably more authentic than what you've eaten. The origin of po boys is in New Orleans. It's pretty much traditional food in Louisiana.


Used to live in New Orleans. That's where my family is from. Spent most of my childhood just north of Biloxi, Mississippi. 50% Colvile Indian, 25% Blackfoot, and 25% Cajun.
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Posted 10/11/15

AkitoMadaka wrote:
Used to live in New Orleans. That's where my family is from. Spent most of my childhood just north of Biloxi, Mississippi. 50% Colvile Indian, 25% Blackfoot, and 25% Cajun.


Cool. I have a bit of family in Baton Rouge. Only ever visited New Orleans. Wouldn't want to live there, though.
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22 / M / MO, USA
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Posted 10/11/15

HolyDrumstick wrote:


AkitoMadaka wrote:
Used to live in New Orleans. That's where my family is from. Spent most of my childhood just north of Biloxi, Mississippi. 50% Colvile Indian, 25% Blackfoot, and 25% Cajun.


Cool. I have a bit of family in Baton Rouge. Only ever visited New Orleans. Wouldn't want to live there, though.


Its a bit of a rough place, weather never agreed with me. Taking some vacation time over that way early next year.
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32 / M / Lancaster, UK
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Posted 10/11/15 , edited 10/11/15
Fresh durian: I've had frozen durian and it was fantastic, but I've always wanted to try it fresh.

Miracle fruit: though I want it more for the experience after!

Kobe beef: I know where to find it, I just can't eat it.
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20 / Cold and High
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Posted 10/11/15

silvercrow420 wrote:
Thats some good colored shit you got there...

Timmn 
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62 / M / Secret Government...
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Posted 10/11/15
If you're near Chicago,(Joilet) try here for po-boys:

Merichka's
Posted 10/11/15
There's nothing I can't eat, I'm just never in the mood to cook up a big taco meal, or deep fry some pork, and I don't make a habit of buying too much fast food because like a pizza cost 30 USD. Why pay that much when I can eat a can of whatever for 10 USD, you know.
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Posted 10/11/15

Hrafna wrote:

There's nothing I can't eat, I'm just never in the mood to cook up a big taco meal, or deep fry some pork, and I don't make a habit of buying too much fast food because like a pizza cost 30 USD. Why pay that much when I can eat a can of whatever for 10 USD, you know.


Holy crap, those prices are outrageous. I pay a 3rd of that for food around here.
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Posted 10/11/15
I always crave for Japanese curry, I had some at this H-Mart up in Cambridge and it's been like two months and I STILL dream about it.
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Posted 10/11/15 , edited 10/11/15

ayesharocks wrote:

I always crave for Japanese curry, I had some at this H-Mart up in Cambridge and it's been like two months and I STILL dream about it.


Come to my house my mom makes curry on the regular :3


what do i crave but can never get, fricken taco's lots and lots of tacos i think i've eaten 2 my WHOLE life ooh and a burrito the DOESN'T have beans in it, i don't like beans in my burritos. and oooooooooh Liver, weird but i dont get to eat it often and they don't sell it where i live ( like a hour drive to get it )
nekobi 
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24 / F / With the Adeptus...
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Posted 10/11/15
I cannot have dairy. Which really sucks but I do tend to sneak ice cream about once a month lol.
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Posted 10/11/15 , edited 10/11/15
A good shime saba. I've never failed much at making my own dishes, but shime saba is something I consistently get wrong.

It requires mackerel large enough to make decent filets, they must be very fresh, the curing mix must be perfect, and the curing time must be perfect. Each one of these is very easy to mess up on, especially when you try to catch and filet your own fish all the time like me, yet need to cut carefully to avoid sawing at the flesh and ruining texture, too. It's probably the most difficult thing I've tried to make. Maybe it just tastes like failure because I've had shime saba prepared by masters in Japan.

So, basically, I'd have to catch mackerel large enough to make it worthwhile to fillet and make shime saba. The mackerel must be fresh (one day in freezer seems to be optimal, must chill as soon as it is caught), yet it cannot be frozen for too low a temperature or for too long, or else it gets tough. The fish needs to be cut with a very sharp knife and tweezers must be used to remove the pin bones since disturbing the flesh too much ruins the texture. The sugar, salt, sake, and vinegar for the cure have to be of the proper type and amount. The curing is a multi-step process with what seems to be demanding timing. It's so easy to mess up on any of these steps.

Mackerel makes for glorious, unmatched sushi when it's done right. It's just so damn hard to get it right.
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Posted 10/11/15

Em0SceneStabr wrote:


ayesharocks wrote:

I always crave for Japanese curry, I had some at this H-Mart up in Cambridge and it's been like two months and I STILL dream about it.


Come to my house my mom makes curry on the regular :3


what do i crave but can never get, fricken taco's lots and lots of tacos i think i've eaten 2 my WHOLE life ooh and a burrito the DOESN'T have beans in it, i don't like beans in my burritos. and oooooooooh Liver, weird but i dont get to eat it often and they don't sell it where i live ( like a hour drive to get it )


Trade? There's a Chipotle nearby and my dad makes liver all the time, as well as kidneys and hearts LOL.
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