Foodie Forum?

originally posted by Joe Perry:
Damn, Joel, ever heard of a kitchen towel/catcher's mitt?

The follow up to my home Hokkigai story should be reserved for a food forum.
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Joe, you are absolutely right about the kitchen mitt...I had the abalone out of it's shell before I realized how foolish I had been.

As for the Hokkigai story.....the curiosity is definitely piqued....
 
His chainmail glove is the only thing about Brad Kane that inspires envy in me.

I don't think he uses it for shucking, though.
 
i think this is what you are after, Joe. Seth mentioned a quick blanch and that's what they do here (with a pinch of salt in the water). the rest is self explanatory in the vid.

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tomagyo.com
 
originally posted by Joe Perry:
Joel, you are the man!
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after watching that, i finally understood what you were talking about.....it seems to me that the blanch and ice water method is probably used also for a few of the other larger clams....torigai probably....possibly akagai too, which is one of my faves.
 
It's a simple, but essential, technique. I want to use this in the very near future on surf clams and (try it) on Razor Clams which have a similarly long foot.

I've never had torigai or akagai, I'll be sure to ask for them at Oga or Oishii in season.

You have solved a riddle which will ease my mind. Domo arigato.

Domo.

Domo.
 
originally posted by Joe Perry:
It's a simple, but essential, technique. I want to use this in the very near future on surf clams and (try it) on Razor Clams which have a similarly long foot.

I've never had torigai or akagai, I'll be sure to ask for them at Oga or Oishii in season.

You have solved a riddle which will ease my mind. Domo arigato.

Domo.

Domo.
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Doitashimashite.....i was curious myself! in fact, i just saw some very large hamaguri clams in the store here recently, so i may have to try this too.

i checked a little more...looks like a bunch of variations for the different clams.....mirugai (geoduck) requires just a little hot tap water to sluff off the neck skin, then it too gets a plunge in ice water (as they all seem to) for up to 30 mins even.

torigai (i'm guessing from it's foot shape) seems more related to the surf clam and seems to have a similar blanched texture, both soft and crunchy. i've had my fair share of exquisite sashimi here in Japan, but to be honest, i've yet to really be wowed by torigai. my guess is that one needs to find a seat at one of the better sushi shops at exactly the right time for that. akagai (ark shell) is the orange colored clam and is not blanched, but chilled a bit in ice water and it gets a bit of smacking around on the cutting board, for some reason....tenderizing perhaps. sweet and nutty and possessing of the perfect level of crunchiness (when it's done right)...it is far more satisfying than the torigai. totally recommend trying it if you can find it.
 
originally posted by Joe Perry:
It's a simple, but essential, technique. I want to use this in the very near future on surf clams and (try it) on Razor Clams which have a similarly long foot.

I've never had torigai or akagai, I'll be sure to ask for them at Oga or Oishii in season.

You have solved a riddle which will ease my mind. Domo arigato.

Domo.

Domo.
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Sounds like major domo
 
FWIW domo (どうも) means "very much."

I know what you're implying but I'm not sure it would be obvious to someone Japanese.

There are other things modified by domo than "arigato"

At any rate I loved it when the Japanese winners for best animated short at the Oscars -- who spoke essentially no English, got up to the mike and said "domo arigato, Mr. Roboto!"

F
 
You know, as much as explaining jokes makes them funnier, explaining in patient detail how they're misapplied is even funnier. I never realized this until now.
 
Thor, it's the last week before Spring Break and I'm running in circles. That means I do a half assed job of reading the topics here. And there is also a small part of my brain that is obsessing over Japanese...

I probably need the jokes explained at this point.

In fact I really ...

Hmm, lost my train of thought.

F
 
actually, i hear native speakers use どうも alone and in pairs all the time, in an expression of thanks, or even a mock polite greeting (amongst close friends). it isn't perfect, but he did precede his double domo with a domo obligato, so i followed him, and i think a native speaker would too.

of course, in Florence, it's only one big duomo.
 
Domo Joel. I was hoping to learn something and now I did.

In fact my reading was so sketchy that when I wrote that I hadn't noticed that Joe even INCLUDED the word arigato. And in a previous thread I hadn't noticed that Thor had already made the same joke I used. I'd feel like a dummy except that I know I'm just stretched too thin at the moment.

I suppose it happens to everyone at some point. Starting tomorrow I won't have as much of an excuse.

F
 
Frank, this is a safe place. A place where we can feel free sharing our feelings. Think of this forum as a nest in a tree of trust and understanding. We can say anything here.
 
Here is my next question which I would only post on a food forum and get no responses:

"I adore crab. For me, the flavor of good crab is better than Lobster (making it the greatest of God's proteins). As such, I've never forgiven myself for not buying a big Mud Crab while in Sydney Australia back in 2003. Sadly, it was near the end of a five month trip Down Under and I had no money left.

I've always wondered how the flavor of Mud Crab (and more recently) Coconut Crab compare to some of the crab species available in North America. Obviously, the sheer size alone is appealing. Does anyone have experience with them?"

Only asked on a food forum, understand.
 
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