And ham/bacon.  And...onions.  All ingredients of a good breakfast.

I was more citing how tonkatsu restaurants choose their cuts.  Given that I could use less fat in my diet and I’m liable to screw up the recipe the first few times, I’m definitely going with the loin/center-cut.

I could also get into a whole spiel about how dumb it is that fat, not flaovor is the most criteria…

Yeah, but sounds like letter writer’s neighbor’s picnic table is particularly biohazardous...because.

Thanks, this diagram is really useful—I really like how they show the “look” of each cut, which is far more useful than just showing us where they come from.

Part of the problem is that most tonkatsu recipes just say “loin” as a shorthand, but that encompasses numerous cuts with different levels of extramuscular fat.…

Yeah, I think it’s really hard to strike a balance. My experience is based on the restaurants in Tokyo, where it’s annoying to see all the publicity showered on the same set of good shops (and Ippudo/Ichiran). But at the same time, I know my favorite places will get overwhelmed if they get 20% more visitors

With the…

I think you meant to reply to Torsloke; there’s no skin-on in tonkatsu.

She told me of a Chinese barbecue shopfew guidebooks have publicized.

I’ve always wondered the same.  It seems contrary to beef cuts, pork cuts are less defined and there’s often 2-3 names for the same cut.  I’m looking for a good semi-fatty cut to make tonkatsu at home, but I till can’t seem to find good information on which cuts to buy at the supermarket/butcher.

I’ve always though breakfast is just another meal where you can eat something healthy and tasty. Sometimes that means breakfast-y type food, sometimes it’s something more built-up. Back when I had a roommate in my 20s, I once made a chicken kebab, with salad and hummus for breakfast one day because I really wanted it.…

The letter informed Olsen that Unilever owns the trademark to any food and beverage product that ends in -icle.

Why not just stick to things that are unlikely to give you food poisoning? I get fearing potato/mac salad if your neighbor leaves them out there for hours à là Michael Scott, but burgers, dogs, grilled and salad veggies should be fine.

Wrapping is the worst; we sometimes do gyoza-wrapping parties. Not only do the guests often bring booze, but more importantly they save us the floury boredom of wrapping.

I might change it in the future where guess also cook the potstickers they’ve wrapped, gently mocking those who clearly didn’t try hard enough to…

Some of the leakage might come from the flour coating the potsticker skin, but leakage in general might mean the skin has burst and you’ve cooked them at too high of a temperature.

I think a good indicator of done-ness is if the skin has turned semi-transluscent. If they’re not, put a bit of more water into the pan…

Here’s one that we use:

Definitely. I went to the UK for a week last year for work and, other than a great Indian dinner, overall was disappointed by our counterparts’ choice of restaurants. The one good breakfast I had—which I had to discover on my own—was this lightly curried shakashouka (plenty of peppers and onions in there) with two…

Ugh, no need to try it. I had English breakast every day for 4 straight weeks when I was a poor college kid staying at a hostel in Cambridge, UK (the breakfast was included in the tab), and it was disgusting. It was a novelty at first, but I lost all desire to eat it by the end of the first week. The sausages were not…

Rumor has it that Eric Bledsoe has modified The Quad to fire bricks.

Glad to see someone else agree with me on pork steaks! Beefsteaks are great, don’t get me wrong, but they’re too large for a BBQ where you’d want to try many different things. Pork steaks are perfectly sized to give you satisfaction while leaving enough room for other stuff.

I usually like to top my pork steaks with…

Why limit it to a restaurant? Bring the throw bar to work! Opa!

A Yorkshire pudding kebab. Put a skewer in it and let’s GO.