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beef tongue. help me out.
i go to this japanese barbeque place that does beef tongue amazingly. it's incredibly addictive, and i've tried to ask for their marinade recipe, but it's a trade secret.
they slice the tongue (after removing the skin of course) very thinly, while it's still raw, and marinade it in what i'm guessing is a mix of sesame oil, a bit of soy sauce, and finely minced garlic, along with a sprinkling of white sesame seeds. i then grill the thin slices until they're almost blackened, so that they're slightly crisp and my god it's so so so good. sometimes if you don't cook tongue for long enough, you get a weird taste, so i think that's the most important thing for cooking tongue.
but seriously, if it's good enough, you'll lose whatever grossness you had before. i used to not eat chicken feet because, well, they were feet. until i tried one. and now i love them.
frozen pizza without oven?
ooh, the skillet method sounds promising. thanks, i'll try that sometime soon. i do love a crisp crust on a pizza.
as for the grill suggestion...i read that post too and it sounded gooood. but unfortunately i don't have a grill here :(
thanks for all the suggestions! especially the caveats on microwaving...it sounds disastrous.
Trichinosis in Free-Range Pigs: Cause for Concern, or Sloppy Editing and Writing?
trichinosis is not caused by a bacteria, it's caused by a parasitic nematode, or roundworm, that forms cysts in host tissue. actually, there are three species of nematode that can cause trichinosis, t. spirialis, t. britovi, and t. nativa. all the fuss made about cooking pork to a higher temperature is because these worms form cysts, which are quite resistant to environmental changes (such as temperature), and note: bacteria do not form cysts. the worms form cysts because they are hoping to get ingested by another animal to continue their life cycle, and they need to be able to resist harsh environments such as stomach acids.
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avaryne, snake is so good when deep fried. and you definitely have to give abalone a second chance too. it can be really tough and rubbery if not done properly. but if done properly, it sort of tastes like the best mushroom you ever ate.
alligator is great. i like the cornmeal fried gator they serve at the gumbo pot at the grove in los angeles.
one thing i don't quite like is the sweet shrimp sashimi...it just has this weird creamy taste that makes me think it's gone bad.