GSW knows what's up. If you eat pork, check out Lao sausage.. you should definitely be able to find it in the Bay Area... it's flavored with lemongrass, fish sauce, chilis, and a bunch of good **** then cured to make the flavors stronger. If you can find it fresh, it's really killer, but even frozen, they're great.. just broil them on low for 20 mins or so until they're browned.
And yeah, unagi is the ****. I need to find a good fish source with freshwater eel so I can try to make that myself. You can do it on the broiler with just a basic sauce (recipes are all over the net) in some tin foil and it turns out great... that's how 99% of sushi places make it in America. The traditional Japanese method is to do it over coals, which I'm sure makes it taste even better, but fire codes prevent that in the US mostly hah.
My co-worker brought me some Lao sausage patties and some jeow bong (made with water buffalo skin this time) again today... so awesome. I've been eating nothing but Asian foods that I've made all week actually... gonna eat some masaman curry with sticky rice tonight again for dinner.
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