I tried, but I can't even see the blue square with the question mark. There's just a "." in place of the pic.
Hmm.
I thought that if you right clicked on it, you'd be able to at least get the URL of the link... Then again, if you can't view it, you can't save it to disc.
I thought that if you right clicked on it, you'd be able to at least get the URL of the link... Then again, if you can't view it, you can't save it to disc.
Yea, I couldn't view it at all. I can now tho. Wynter <--- home! _________________
Joined: 31 Mar 2007 Posts: 3930 Location: �p���_�N�ƔL�B Country:
Posted: Sat Jan 19, 2008 7:27 am Post subject:
bmwracer wrote:
Looks great, but I dunno about the ketchup/catsup: it's great with fries and o-rings, but that's it.
I don't think I'd want the ketchup stuff on my omurice either (not a fan of eggs with ketchup). Is there a different type of sauce for it? _________________
Joined: 15 Jun 2004 Posts: 46182 Location: Los Skandolous, California Country:
Posted: Sat Jan 19, 2008 8:12 am Post subject:
cori wrote:
Demi-glace sauce? What exactly is it? Sweet? Spicy?
It's neither sweet nor spicy, it's savory.
From Wikipedia, the free encyclopedia
Demi-glace (from French for "half-iced" for the French word "glace" when used in reference to a sauce means "glaze" or "icing". It can also refer to "ice-cream")(or Spanish Sauce) is a type of brown sauce. It is traditionally made by combining equal parts of beef or veal stock and espagnole, one of the five "mother sauces" of classical French cuisine, which is then simmered and reduced by half. The result is a thick, rich sauce. While the demi-glace is suited for meats and other rich dishes, it is more commonly used as a base for other rich sauces and soups.
Demi-glace (from French for "half-iced" for the French word "glace" when used in reference to a sauce means "glaze" or "icing". It can also refer to "ice-cream")(or Spanish Sauce) is a type of brown sauce. It is traditionally made by combining equal parts of beef or veal stock and espagnole, one of the five "mother sauces" of classical French cuisine, which is then simmered and reduced by half. The result is a thick, rich sauce. While the demi-glace is suited for meats and other rich dishes, it is more commonly used as a base for other rich sauces and soups.
Joined: 31 Mar 2007 Posts: 3930 Location: �p���_�N�ƔL�B Country:
Posted: Sat Jan 19, 2008 8:42 am Post subject:
Tu_triky wrote:
It's neither sweet nor spicy, it's savory.
From Wikipedia, the free encyclopedia
Demi-glace (from French for "half-iced" for the French word "glace" when used in reference to a sauce means "glaze" or "icing". It can also refer to "ice-cream")(or Spanish Sauce) is a type of brown sauce. It is traditionally made by combining equal parts of beef or veal stock and espagnole, one of the five "mother sauces" of classical French cuisine, which is then simmered and reduced by half. The result is a thick, rich sauce. While the demi-glace is suited for meats and other rich dishes, it is more commonly used as a base for other rich sauces and soups.
Thanks for the info! That sounds a lot better than the ketchup crap. _________________
Joined: 15 Jun 2004 Posts: 46182 Location: Los Skandolous, California Country:
Posted: Sat Jan 19, 2008 9:00 am Post subject:
cori wrote:
Thanks for the info! That sounds a lot better than the ketchup crap.
Yeah for sure, I agree with you. I mean a good demi-glace sauce is made from stock, veggies and herbs that is slowly reduced so it's really flavorful...if you've ever seen Lunch Queen with Yuko Takeuchi and Satoshi Tsumabuki you'll get a visual for what I'm taking about.
Joined: 31 Mar 2007 Posts: 3930 Location: �p���_�N�ƔL�B Country:
Posted: Sat Jan 19, 2008 9:10 am Post subject:
bmwracer wrote:
Though the color of the ketchup blends well with the yellow of the egg as opposed to the brown color of the demi-glace...
You sound like a foodie.
Tu_triky wrote:
Yeah for sure, I agree with you. I mean a good demi-glace sauce is made from stock, veggies and herbs that is slowly reduced so it's really flavorful...if you've ever seen Lunch Queen with Yuko Takeuchi and Satoshi Tsumabuki you'll get a visual for what I'm taking about.
Mmmmm...that sauce really sounds yummy. And I haven't seen Lunch Queen, nor do I have that drama in my possesion. I may get it with my next trade. _________________
Joined: 15 Jun 2004 Posts: 46182 Location: Los Skandolous, California Country:
Posted: Sat Jan 19, 2008 9:13 am Post subject:
cori wrote:
Mmmmm...that sauce really sounds yummy. And I haven't seen Lunch Queen, nor do I have that drama in my possesion. I may get it with my next trade.
The process of making demi-glace sauce plays a fairly important part in the storyline....I think you'll enjoy it. It was an entertaining show, with delicious food to boot.
The process of making demi-glace sauce plays a fairly important part in the storyline....I think you'll enjoy it. It was an entertaining show, with delicious food to boot.
Lunch Queen was a great drama. It's responsible for getting me hooked on my quest for Omurice. _________________
Joined: 15 Jun 2004 Posts: 46182 Location: Los Skandolous, California Country:
Posted: Sat Jan 19, 2008 10:57 am Post subject:
Wynter wrote:
I've never had beef katsu. Just chicken and pork (liked the chicken better).
Yeah they usually don't serve beef....the pork is where it's at but it depends on the quality of pork...if it's Berkshire Pork also known as Black Pork (Kurobuta) you gotta go for that. But when I go to eat curry at local Japanese restaurants I usually get the chicken katsu curry...it's dayem good!
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