How many free nami mori did you get?
Chris Kern
So the Yoshinoya promotion (buy 3 nami mori, get 1 free) ends on
Friday. I only got 1 free bowl out of it, but maybe some more
dedicated gyuudon eaters managed to pick up more?
-Chris
Fabian
> So the Yoshinoya promotion (buy 3 nami mori, get 1 free) ends on
> Friday. I only got 1 free bowl out of it, but maybe some more
> dedicated gyuudon eaters managed to pick up more?
Sadly, I'd have to travel for an hour plus from home to get to my
nearest yoshinori. Not that I care for their food anyway. Although it
does have more nutritional value than McD.
--
--
Fabian
Visit my website often and for long periods!
http://www.lajzar.co.uk
Bryan Parker
>Chris Kern hu kiteb:
>
>> So the Yoshinoya promotion (buy 3 nami mori, get 1 free) ends on
>> Friday. I only got 1 free bowl out of it, but maybe some more
>> dedicated gyuudon eaters managed to pick up more?
>
>Sadly, I'd have to travel for an hour plus from home to get to my
>nearest yoshinori. Not that I care for their food anyway. Although it
>does have more nutritional value than McD.
>
I've been waiting for them to reply to my e-mail
requests to both their Japanese, and American web
sites for nutritional information for about 2
years now. Is it finally up on a web site now?
--
Bryan
www.trainerbryan.com
Drew Hamilton
>I've been waiting for them to reply to my e-mail
>requests to both their Japanese, and American web
>sites for nutritional information for about 2
>years now. Is it finally up on a web site now?
They have franchises in both California and New York, and surely in
at least one of those places it's mandatory to provide the information
when asked. I wonder if you could just go in and ask for a flyer.
In any case, if it's just gyuudon that you're looking for, the nutritional
info. should be pretty easy to figure out... There's a bunch of rice
which is nearly all carbohydrate, and beef which I assume will have the same
nutritional information as any other beef (fat and protein, whose ratio
depends on the cut of meat). The onions and sugar in the
sauce will provide some carbohydrate, but I don't think that the other
ingredients will do anything.
- awh
Bryce
"Drew Hamilton" <a...@awh.org> wrote in message
news:v93571-...@urd.awh.org...
what exactly are the ingredients? anyone have a good recipe that might
resemble the taste of yoshinori's chain stuff?
Kevin Wayne Williams
> what exactly are the ingredients? anyone have a *good* recipe that might
> *resemble the taste of yoshinori's chain stuff*?
Isn't that an oxymoron?
KWW
Louise Bremner
You can have a recipe that's *good* at producing something that
resembles a certain dish, without implying anything about the quality of
said dish.
________________________________________________________________________
Louise Bremner (log at gol dot com)
If you want a reply by e-mail, don't write to my Yahoo address!
Bryce
" Louise Bremner" <dame_...@yahoo.com> wrote in message
news:1g3mqx4.17v7qwygauc2oN%dame_...@yahoo.com...
either way, it would be great if anyone had a recipe for something that
"kinda" looked and/or tasted like it.
anyone?
cc
"Bryce" <fuk...@takethisout.hotmail.com> wrote in message
> either way, it would be great if anyone had a recipe for something that
> "kinda" looked and/or tasted like it.
>
> anyone?
You've never made that ? Take a wok, heat it, put oil, the oignons, 2
minutes, the meat(no need to defrost it), sugar, soy sauce, dashi, 3 to 6
minutes, glutamate. Pour it on the rice.Add the spices and artificially
colored ginger.
Call your dog.
CC
cc
"cc" <cpasune...@spam.com> wrote in message
> Call your dog.
Sorry, I meant call your cat. Dogs are too idiot they let their masters
poison them.
CC
Drew Hamilton
>what exactly are the ingredients? anyone have a good recipe that might
>resemble the taste of yoshinori's chain stuff?
The hardest part is finding out what cut of meat to use, and then getting
it thin. I've had decent luck with pre-cut shabu-shabu meat from the
local Japanese grocery. No other butchers that I've found will slice meat
that thin (though I suppose that back when fondue was popular there must
have been lots).
To make it, you'll want to first chop up some onions and brown them.
Then add soy sauce, sugar, and mirin to the pan. I don't know the
ratio; I just put them in until it seems right. To duplicate the
true Yoshinoya flavour, you'll probably want to put in some MSG.
Once you've got the sauce right, dump in the raw sliced-up meat and cook
that for a while. Then just take the whole mess and dump it on top of
rice.
One thing that I haven't been able to find is that brown crushed-up-pepper
stuff that is in shakers at Yoshinoya. I think it's a mixture of
peppers, salt, and MSG.
- awh
Brett Robson
>
>Bryce <fuk...@takethisout.hotmail.com> wrote:
>>what exactly are the ingredients? anyone have a good recipe that might
>>resemble the taste of yoshinori's chain stuff?
>
>The hardest part is finding out what cut of meat to use, and then getting
>it thin.
I believe Yoshinoya use silverside. I've heard it Australian but I don't think
any Australia cow could be 90% fat and gristle.
.
----
"No country hides itself behind the paper screen of cultural elitism like Japan,
which, considering they've bought their entire civilisation from other people's
hand-me-downs, is a bit of a liberty."
SR
think
> any Australia cow could be 90% fat and gristle.
>
They might buy less quality beef from there. Matsuya is also supposed to be
Australian beef. You can almost see through it. Slicing it into 1 mm sheets
might even make the hooves taste soft...
_______________________________________________________________________________
Posted Via Uncensored-News.Com - Accounts Starting At $6.95 - http://www.uncensored-news.com
<><><><><><><> The Worlds Uncensored News Source <><><><><><><><>
cc
"Drew Hamilton" <a...@awh.org> wrote in message
> The hardest part is finding out what cut of meat to use, and then getting
> it thin.
A ham slicer. Ask your butcher to put the meat in the freezer a few hours to
harden, then it's easy. Well I say that, but my butcher was already trained
to cut thin enough slices of mortadella.
At home, you can try with a good nice (on half frozen meat too).
CC
Bryce
Thanks Drew. I'll give that I shot.
Haluk
yazdi:74mvpvo4idl2f3j2h...@4ax.com...
The Quick, Healthy, Nutritious
Alternative to Fast Foods.
(From their website http://www.yoshinoyausa.com/nutritional.html )
Yoshinoya's food is a unique fusion of a traditional Japanese dish and
American fast-food convenience. There's nothing else like it. We choose and
prepare it according to rigid standards in order to assure our customers
uniform, high-quality meals. Then, we prepare each order individually. It's
more work this way, but it's this commitment to quality that sets Yoshinoya
apart.
Currently, we are updating our menu. General nutritional information is not
available at this time.
Bryan Parker
That's nice to see they've updated their pages. A
couple of years ago they provided a link to click
on if you wanted to get the nutritional
information not mailed back to you.
--
Bryan
the severe subnormal foreigner
http://www.trainerbryan.com/old_fjlij.html
cc
"SR" <srin...@da2.so-net.ne.jp> wrote in message
> > I believe Yoshinoya use silverside. I've heard it Australian but I don't
>> think
> > any Australia cow could be 90% fat and gristle.
> >
>
> They might buy less quality beef from there.
They might buy old kangaroo meat, and they pretend it's beef.
>Matsuya is also supposed to be
> Australian beef. You can almost see through it. Slicing it into 1 mm
sheets
> might even make the hooves taste soft...
You find what they sell now "soft" ? They cut it to allow you to swallow
without chewing. Once in a while, when I have only 15 minutes for lunch, I
buy one of those 300 yen gyudon box set, mostly for the rice, there is not
30 yen worth of meat in it.
I'm the only one that noticed they've changed ? Maybe 6-8 years ago, before
they lowered their prices, that was simple but good. Their meat was not 90%
fat. And not saturated with glutamate. I wouldn't know where to find the low
quality of meat they use now ! Probably all the left-overs of
slaughter-houses around the world, frozen, defrost, cut, refrozen,
re-defrost.
My butcher, at home, was shocked enough when I told him to cut pot-au-feu
meat for stir-fry, he made his wife try to see if that was not too hard. I
wouldn't dare telling a real butcher to cut what he proposes in his petfood
section.
Tonight, I eat a daube. It has been simmering all day. The meat is so
sooooooft. That smells good. I should have made much more, I didn't know I
had a guest. What if I hided it, (for tomorrow), and served gyudon
instead...
CC
Michael Cash
<fuk...@takethisout.hotmail.com> belched the alphabet and kept on
going with:
>
>"Drew Hamilton" <a...@awh.org> wrote in message
>news:gmi671-...@urd.awh.org...
>> One thing that I haven't been able to find is that brown crushed-up-pepper
>> stuff that is in shakers at Yoshinoya. I think it's a mixture of
>> peppers, salt, and MSG.
>>
>> - awh
>>
>
>Thanks Drew. I'll give that I shot.
I thought the stuff they use is just plain old 七味.