SoulMonster Posted February 3, 2019 Share Posted February 3, 2019 On 29.01.2019 at 1:50 AM, SoulMonster said: @DieselDaisy It is not a fluid, as you can see. I guess it really is the milt. Have you never eaten it? It is from cod, so I guess you can easily get it where you live, too. Quote Link to comment Share on other sites More sharing options...
DieselDaisy Posted February 3, 2019 Share Posted February 3, 2019 Just now, SoulMonster said: @DieselDaisy It is not a fluid, as you can see. I guess it really is the milt. Have you never eaten it? It is from cod, so I guess you can easily get it where you live, too. You are a cod homosexual. I have about four Japanese cookbooks and have never heard of this. Quote Link to comment Share on other sites More sharing options...
DieselDaisy Posted February 3, 2019 Share Posted February 3, 2019 (edited) Japanese salaryman #1: ''for a laugh let's sperm on this dumb Gaijin's plate and pass it off as cod's spunk''. PS I of course had roe, caviar, but that does not sound like what you're describing. Edited February 3, 2019 by DieselDaisy Quote Link to comment Share on other sites More sharing options...
SoulMonster Posted February 3, 2019 Share Posted February 3, 2019 4 minutes ago, DieselDaisy said: You are a cod homosexual. I have about four Japanese cookbooks and have never heard of this. I can't be a cod homosexual without being a cod myself. True fact, I eat fish eggs, too. But seriously, you should ask your precious fisher buddies to bring you some milt so you can taste it, too. https://eatsiptrip.10best.com/2018/09/14/the-art-of-eating-fish-sperm-in-japan/ Quote Link to comment Share on other sites More sharing options...
DieselDaisy Posted February 3, 2019 Share Posted February 3, 2019 3 minutes ago, SoulMonster said: I can't be a cod homosexual without being a cod myself. True fact, I eat fish eggs, too. But seriously, you should ask your precious fisher buddies to bring you some milt so you can taste it, too. https://eatsiptrip.10best.com/2018/09/14/the-art-of-eating-fish-sperm-in-japan/ Did you not eat sukiyaki or yakisoba or was it all these little plates of sperm? Quote Link to comment Share on other sites More sharing options...
SoulMonster Posted February 3, 2019 Share Posted February 3, 2019 I also ate sea urchin gonads (uni) at a sushi restaurant in Tokyo last week, but that you get on Japanese restaurants all over the world and I have eaten it many places before. Quote Link to comment Share on other sites More sharing options...
SoulMonster Posted February 3, 2019 Share Posted February 3, 2019 Just now, DieselDaisy said: Did you not eat sukiyaki or yakisoba or was it all these little plates of sperm? I can't remember all I ate. We had ramen one day, ate at various izikaya restaurants in an evening, at a sushi place, and at this more high-end cuisine place with the milt. I did eat hot pot in Taiwan a couple of days later, though, which I suppose is more similar to sukiyaki. And plenty of noodles. Quote Link to comment Share on other sites More sharing options...
DieselDaisy Posted February 3, 2019 Share Posted February 3, 2019 Shirako, ''white children'' (shira white, ko children). I doubt even most Japanese have eaten this in their life time. It is really like a foie gras/cavier thing. Quote Link to comment Share on other sites More sharing options...
SoulMonster Posted February 3, 2019 Share Posted February 3, 2019 Just now, DieselDaisy said: Shirako, ''white children'' (shira white, ko children). I doubt even most Japanese have eaten this in their life time. It is really like a foie gras/cavier thing. I have no idea, but everybody around my table knew it and had eaten it before. As for foie gras, that's the monkfish liver. Really spectacular. And caviar (although not sturgeon) is common on sushi, nothing fancy about it. Quote Link to comment Share on other sites More sharing options...
DieselDaisy Posted February 3, 2019 Share Posted February 3, 2019 3 minutes ago, SoulMonster said: I have no idea, but everybody around my table knew it and had eaten it before. As for foie gras, that's the monkfish liver. Really spectacular. And caviar (although not sturgeon) is common on sushi, nothing fancy about it. I'm not necessarily being specific to Japan but caviar is almost certainly considered a luxury in Europe, Beluga. Quote Link to comment Share on other sites More sharing options...
DieselDaisy Posted February 3, 2019 Share Posted February 3, 2019 Speaking of odd fish foods, I want to try the cockney delicacy of jellied eels, pie and mash. I think I'll need some liquor inside of me to tackle that! Quote Link to comment Share on other sites More sharing options...
soon Posted February 3, 2019 Share Posted February 3, 2019 11 minutes ago, DieselDaisy said: Speaking of odd fish foods, I want to try the cockney delicacy of jellied eels, pie and mash. I think I'll need some liquor inside of me to tackle that! All this fish liquids talk reminded me, I wanted to ask you something. Im curious to explore cooking with fish sauce and oyster sauce. They kinda intimidate me as a cook, because I know Ive had food containing them but I wouldnt be able to identify their own flavour and what they bring to a dish. And I think they have a shorter shelf life? So what would be some good dishes to start easy with? Not trying to trouble you for recipes (although welcome), just if you can point me in the direction of some dishes to look up? Quote Link to comment Share on other sites More sharing options...
DieselDaisy Posted February 3, 2019 Share Posted February 3, 2019 Just now, soon said: All this fish liquids talk reminded me, I wanted to ask you something. Im curious to explore cooking with fish sauce and oyster sauce. They kinda intimidate me as a cook, because I know Ive had food containing them but I wouldnt be able to identify their own flavour and what they bring to a dish. And I think they have a shorter shelf life? So what would be some good dishes to start easy with? Not trying to trouble you for recipes (although welcome), just if you can point me in the direction of some dishes to look up? They are two quite different things. Chinese oyster sauce is really idiot proof. It can be used virtually like a condiment. Easiest recipe is to simply add some to some instant chicken noodles (ramen), about a table spoon. It lasts for months in a fridge. Fish sauce is mostly used in Thai cuisine. It needs to be used carefully. It smells horrendously bad when you open the bottle but magically transforms recipes. 1 Quote Link to comment Share on other sites More sharing options...
SoulMonster Posted February 4, 2019 Share Posted February 4, 2019 This is the stuff I will be eating today. Quote Link to comment Share on other sites More sharing options...
spunko12345 Posted February 4, 2019 Share Posted February 4, 2019 3 hours ago, SoulMonster said: This is the stuff I will be eating today. Is that sheep's brain? Quote Link to comment Share on other sites More sharing options...
SoulMonster Posted February 4, 2019 Share Posted February 4, 2019 3 minutes ago, spunko12345 said: Is that sheep's brain? No. Much larger than that. Wanna guess again? Or someone else? Quote Link to comment Share on other sites More sharing options...
spunko12345 Posted February 4, 2019 Share Posted February 4, 2019 4 minutes ago, SoulMonster said: No. Much larger than that. Wanna guess again? Or someone else? Human? Quote Link to comment Share on other sites More sharing options...
SoulMonster Posted February 4, 2019 Share Posted February 4, 2019 4 minutes ago, spunko12345 said: Human? Slightly smaller than that. But no, this is not a brain. Uhm, do you think I would eat a human brain? I think that is illegal, and possibly infectious. Quote Link to comment Share on other sites More sharing options...
spunko12345 Posted February 4, 2019 Share Posted February 4, 2019 Just now, SoulMonster said: Slightly smaller than that. But no, this is not a brain. Uhm, do you think I would eat a human brain? I think that is illegal, and possibly infectious. Is it a kidney then? Lambs kidney? Quote Link to comment Share on other sites More sharing options...
SoulMonster Posted February 4, 2019 Share Posted February 4, 2019 2 minutes ago, spunko12345 said: Is it a kidney then? Lambs kidney? I guess it could have been. But it comes from the sea. Quote Link to comment Share on other sites More sharing options...
SoulMonster Posted February 4, 2019 Share Posted February 4, 2019 It's roe from cod. Or cod ovaries, really. Yummy. Quote Link to comment Share on other sites More sharing options...
spunko12345 Posted February 4, 2019 Share Posted February 4, 2019 20 minutes ago, SoulMonster said: It's roe from cod. Or cod ovaries, really. Yummy. I don't think I could eat that to be honest I'm no good with insides and organs etc. What is the taste like if you could compare it to something? Quote Link to comment Share on other sites More sharing options...
SoulMonster Posted February 4, 2019 Share Posted February 4, 2019 7 minutes ago, spunko12345 said: I don't think I could eat that to be honest I'm no good with insides and organs etc. What is the taste like if you could compare it to something? You eat caviar? It is quite similar. I will just poach it in salty water, then remove everything except the roe inside. It is a delicate taste, salty and slightly fishy. Quote Link to comment Share on other sites More sharing options...
SoulMonster Posted February 4, 2019 Share Posted February 4, 2019 At this time of the year the skrei (winter cod) is being caught and a popular dish is mølje, which is skrei cooked in slightly salted water served with its roe and liver together with potatoes and vegetables. I am making it today but without the liver. Quote Link to comment Share on other sites More sharing options...
Dazey Posted February 4, 2019 Share Posted February 4, 2019 1 hour ago, spunko12345 said: Is that sheep's brain? Speaking of sheep on the brain! You fucking Taffs just can’t help yourselves can you? Bunch of fuckin’ wronguns the lot of you! 😂 Quote Link to comment Share on other sites More sharing options...
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