novalis: (Default)
([personal profile] novalis May. 8th, 2008 12:37 pm)
I got udon for lunch today, and realized that I would have to add it to the list of foods (chocolate mousse, baby back ribs) where mine is so good that it's not worth ordering at restaurants.

Or maybe this was a bad restaurant.

From: [identity profile] metagnat.livejournal.com


Wow. I wish I had a list like that.

I uh...don't...

Except Mac and Cheese.

But one item is not technically a "list".

-E

From: [identity profile] makoshark.livejournal.com


I've had great udon in restaurants -- usually restaurants in Japan. I've had some wonderful kitsune udon.

But I am very excited about the opportunity to try yours now! Do you make the udon yourself or just prepare it?

From: [identity profile] novalis.livejournal.com


I make it myself from this recipe.

I think I probably have had good udon in restaurants, but today's experience was just so awful that it suddenly brought into focus just how different udon can be.

My udon was better after sitting cooked in the fridge for three days than today's "fresh" udon was.

From: [identity profile] makoshark.livejournal.com


That recipe looks really easy. I'll have to try that!

From: [identity profile] kiarrith.livejournal.com


i did not actually get to try any of the udon yous served the other nights, but it looked like it'd be better than most places's!

From: [identity profile] novalis.livejournal.com


Sorry about that -- the timing was really tough. I'll make it again for you some time.

From: [identity profile] kiarrith.livejournal.com


Ah, no, that was not a complaint!
I had really awesome food that night and was more than satisfied =)
My point was that although I had not tasted it per se, I had smelled and watched it be made and it looked like it would definitely be a contender with very high quality udon soup, never mind the stuff you usually get served at chinese take out ;)
ext_104690: (Default)

From: [identity profile] locke61dv.livejournal.com


That's gotta just be bad udon, or at least I'd like to think so.

How does it feel to have such a list? Is it just an awesome accomplishment, or is it also a pain, like "grr, another thing I need to take care of because the restauranting establishment can't get it together".

From: [identity profile] novalis.livejournal.com


Well, a little of both.

We were at a restaurant for some sort of food blogger dinner, where the restaurateur invited a bunch of food bloggers to a free dinner in the hopes of getting good press. The food was pretty good, actually, but you wouldn't believe the dirty look the guy gave me when I asked if his chocolate mousse contained gelatin. "Well, we use much less than most other restaurants!" And what would it have cost him to do it right? One egg per portion? Nothing. On the other hand, I know I can just go home and do it right and I'll be happy.
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