What is wrong with fast food?

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lojol1
By Patrick Harrington

_What is wrong with fast food?_

by Patrick Harrington

A lot.
The two big advantages are speed and price, but there are a number of
common grievances:
1. Food quality ranges from poor to crap.
2. Food is cooked from frozen, further diminishing the quality.
3. Premises are awful plastic-furnitured, fat-smelling cubes.
4. Staff wear false smiles and couldn’t care if we have a nice day or not.

But it doesn’t have to be like this.

On a street corner in Thailand I once had a flash-fried vegetable dish cooked in a heartbeat. The vegetables were all local and fresh, and the chef simply spun them around a hot wok and emptied them straight onto a plate. This was the fastest food I have ever eaten. Delicious and wholesome.
And I’m sure the readers here can quote lots more examples that they have encountered on their travels.

If it can be done in Thailand, then why not in Japan, the US, Europe etc?

What is wrong with fast food? Nothing, in the right hands.

Today’s Lunch Box/Bento (44)

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bento-2008-12-02a

Yesterday’s bento was back to “open sandwich bento”!

bento-2008-12-02b

The “main dish” was a bit complex:
From top left around the clock:
Brocoli, home-made chicken ham, lotus roots (boiled) and “tobikko/flying fish roe” salad.
Scrambled eggs
Avocado salad
Red mini-tomatoes, black olives, cornichons, raw ham on chickory leaves and lemon slice
Finley chopped greens
Persimmon wedges
Lettuce

bento-2008-12-02c2

As for the bread (baked the night before and toasted again in the morning): Black and white sesame and small pieces of processed cheese (eventually melted beyond recognition)

Now, to further answer Barbara and Rowena‘s questions about the Missus’ bread recipe, I discovered some more information (not complete, sorry!) after a lot of arm-twisting (I will have to do a lot of cooking this month,…):
Flour: Normal strong wheat flour 9 volumes (total weight unknown) and rye flour 1 volume (total weight unknown)
Water: unknown quantity
Yeast: name unknown
Olive oile: 1 large spoon
Skimmed Milk Powder: 1 large spoon (new secret unveiled!)
Salt: unknown quantity
Try to work it out!

Shizuoka Beer 8/3: Usami Brewery


The Japan Blog List

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donau-izu

This is the 8th Micro Brewery in Shizuoka Prefecture I finally have ascertained. So far, I have nine confirmed! Usami Micro-Brewery and Restaurant are located in Ito City, Usami in the Izu Peninsula where great water is plentiful!
Good Beer and Country Boys, Beer Haiku Daily and BeerMason, keep your eyes open!

Note that their front label is always the same. Check the sticker behind the bottle and the cap!

This is the third tasting:

Usami Brewery: Donau (Hungarian Type)
Ingredients: Malt and hops
Alcohol: 3.5%
Contents: 330 ml
Unpasteurized, Unfiltered.

Foam: Long head, fine bubbles
Clarity: Very clear
Colour: dark lemon colour
Aroma: light and fresh, citruses, lemons, oranges.
Taste: Soft attack, dry and tangy with a pleasant slightly acid finish.
Complex: Lemons, oranges.
Does not vary with food and stays faithful to first taste.

Overall: Refreshing. Thirst-quenching for all seasons

Usami Brewery
European Ji Beer Company
Ito City, Usami, 3504-1
Tel.: 0557-33-0333
HOMEPAGE (Japanese)