16-02-2023, 06:14 PM
Nice little buffet restaurant in Korea, only about US$5 so it's obviously not super fancy but still looks like great quality and value for money.
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16-02-2023, 06:14 PM
Nice little buffet restaurant in Korea, only about US$5 so it's obviously not super fancy but still looks like great quality and value for money.
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17-02-2023, 05:42 PM
19-02-2023, 06:13 PM
(16-02-2023, 06:14 PM)ScornfulScone Wrote: Nice little buffet restaurant in Korea, only about US$5 so it's obviously not super fancy but still looks like great quality and value for money. Hahah I saw a few plates without any rice or carbs on them. Good to see the buffet mindset exists around the world.
20-02-2023, 09:17 PM
21-02-2023, 09:14 PM
an ex sumo wrestler opened a restaurant and the portion sizes are..well..made for sumo wrestlers.
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22-02-2023, 01:01 PM
(21-02-2023, 09:14 PM)jenzz Wrote: an ex sumo wrestler opened a restaurant and the portion sizes are..well..made for sumo wrestlers. At first, I was wondering how they can consistently deep fry the huge slabs of meat till they're cooked all the way through then I saw them boiling the meat first before frying. Good thing I don't work in a professional kitchen. :x
23-02-2023, 03:14 PM
24-02-2023, 04:23 PM
(22-02-2023, 01:01 PM)k.ng Wrote: At first, I was wondering how they can consistently deep fry the huge slabs of meat till they're cooked all the way through then I saw them boiling the meat first before frying. Good thing I don't work in a professional kitchen. :x I've tried making katsudon at home. Normal-sized pieces, not sumo-sized ones. I didn't boil them before breading and frying but that's because I made normal-sized pieces, not sumo-sized ones. But yah, if you're making thick katsu pieces, I think definitely need to precook unless you're familiar with the temperature of the oil and timing.
25-02-2023, 02:21 PM
26-02-2023, 05:18 PM
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