But if you don't go to Kanrai every year how will you get 100% completion in Kamurocho?Korean's take on spicy food is pure hot mess. Give me Thai or Mexican spicy food to wreck my gut with please. After my experience with balanced flavors in spicy food it's hard to go back to the one note spicy Korean food is known for.
Korean food is fine, it just lacks the variety in the spicier items. It has heat but not much else, in addition, Korean BBQ where I live is barebones even with the more expensive ones. Gyukaku runs circles around the mom and pop BBQ jointsBut if you don't go to Kanrai every year how will you get 100% completion in Kamurocho?
Food in the US has never been bad, but I think the reason why it gets a bad rap is that it's a combination of many other cuisines around the world, with English cuisine as its base + some Native American undertones (via some of the ingredients). There are very few particularly complex Native North American culinary traditions unlike in Mesoamerica, stemming from a lack of permanent urbanization & the more severe consequent cultural disruptions, and so the English just replaced the original cuisines with their own.American food gets a bad rap that it absolutely does not deserve.
I find that there tends to be three grades of Japanese restaurants in the West that often depend on their owners:Only shit Japanese restaurants that aren't even Japanese. If the restaurant looks like it has food Chinese restaurants usually have? Pass. Advertises any other kind of Asian cuisine in addition to Japanese? Pass. Has "dragon" in the name? Also pass. Buffet? Nope. Is it in a mall? Nope. "Hibachi"? NO.
If you want to get extra autistic the place should have daily seasonal fresh fish and cost minimum 3x as much as Chinese food, then it's maybe real Japanese.
Anchovies need something to balance the salty savoriness out, which is probably why most people hate them as a topping. I had an amazing anchovy + ricotta + zucchini blossom white pizza in Italy once, and it pains me that I was never able to find it again.Anchovies are pretty good on a pizza, it's a shame most pizza joints don't offer it anymore.
Agreed on spicy foods- a light spiciness can enhance a dish, but when there's nothing but hot, there's no point to the rest of the dish.spicy foods are overrated, if the spice is interfering with the actual flavor you are just eating for the sake of pain
avocado is also overrated, shits only good for one second before it rots and the cost is totally inflated
tacos are better as burritos or a taco bowl, hard to eat and the shell has little taste merit
sugary food is unsatisfying, most of us have sugar addictions but I get mine from drinks that burn your throat instead of chocolate bars that have you way too full and gross feeling for an hour
I find that it ends up tasting too sharp in some cases, so it would really be up to the sort of barbeque sauce there is.Barbecue sauce is better with fries than ketchup.
TBH I am a fan of their red chile paste, especially when it's used for savory-sweet-spicy dishes like Tteokbokki.Korean's take on spicy food is pure hot mess. Give me Thai or Mexican spicy food to wreck my gut with please. After my experience with balanced flavors in spicy food it's hard to go back to the one note spicy Korean food is known for.
Crispy tofu Pad Thai is supreme and often cheaper than the garbage meats you get with restaurant stirfries IMO. A lot of Indian food is also exceptional vegan and vegetarian cuisine as well, and in all honestly, sauces and marinades can often carry a dish tastewise.I actually prefer some Vegan products to their non-Vegan counterparts. A lot of Vegan food is objectively bad but for whatever reason I've had a lot of good experiences at Asian Fusion restaurants with things like Tofu Pad Thai, Lentil Curry, Szechuan Eggplant, etc.
Cook the bacon first...not quite crispy. Strain some of the fat NOT ALL. than in another Pan lay the down from the tip of the top til the middle in a circular like fashion...and the rest is easy peasey to figure out. Depends on the oven but 350-400 for I don't half an hour..and just check on it. If its done its done if not give it maybe 5-10 more minutes. Shouldn't really take those extra mins though. Again depends on the oven and your judgement.Wait, like throw the bacon in the pan THEN fill it?