sweasel.com

Well it looks like you ought to be able to set a small cup of beer on the necks of some of those snails. Uncle B oughta like ’em then, since he’ll end up with dead snails!

I got nuthin on snails or antiques so here are some more current TV show titles from our TVJAPAN cable channel

Detective Zero
Fluffy Fluffy Animals
Trivia Quizzes – You’ll get scolded by Chiko-chan!
Want to know Your Smell
The Good Wife
Bushimeshi – The Samuri Chef

Why yes, now that you mention it, Japan IS weird.

@Some Vegetable—I read “Bushimeshi – The Samuri Chef” and immediately thought of John Belushi’s Samurai. Now I have to go watch them 🙂

Longress Kritter dies…. nobody gives a shit except the Celebrity Dead Pool Winnah!
John David Dingell Jr. (July 8, 1926 – February 7, 2019)

Deborah, this Samurai Chef isn’t nearly as cool as Belushi’s Samurai Chef. Basically, he’s a little guy who keeping worming his way out of trouble by cooking something so delicious that everybody forgets what they were fighting about.

It’s kind of indicative of a current cultural problem Japan has right now. For decades after the war, the society made a deliberate effort to wipe out all that macho shit. Well…. they succeeded only too well.

The current conventional wisdom is that Japanese men are just too soft and nice.

Japanese girls complain that there are waaaay too many ‘yasai-taberu dobutsu’ guys (Vegetable Eating Animals) and way too few ‘niku-taberu dobutsu’ guys (Meat Eating Animals)

It’s been I while since I won a Dead Pool. Surprised no one beat me here when they announced Dingell was in hospice. 😉

Some Veg – I subscribed to the Japanese Cooking channel a couple of weeks back. I’ve had a blast with it.

MrsDurned however looks a bit askance at the sudden appearance of huge bags of Panko bread crumbs, assorted miso pastes and pickled daikon.
AND…she decided Oyakodon was best described as O-YUK-odon after watching the recipe that calls for putting the raw egg finish on it.

She’s been okay with the recent weekly appearance of Yakitori, chicken katsu and Tonkatsu though. I generally knock a half dozen cutlets together before I head off to work in the morning. The “cat alarm” usually has me up before the butt-crack of dawn.

@Durned, Yes! Yesterday I put up the weekly jars of julienne daikon and carrot sticks, two lightly sweet & sour pickled with garlic and star anise (very easy they go in the fridge, no canning) and two fermented. A qt. jar of radishes are also fermenting away and a half gallon of Mak-kimchi. Our kitchen has an interesting aroma.

I’ve moved on from Japanese to more heartier Korean for the winter. Try donkkaseu…similar but different than Tonkatsu.

BTW- Maangchi is the real deal.

I see two possibilities with those snails. Perhaps they’d be like those fake owls people stick on their barns to keep rodents away (also you see fake snakes in marinas to intimidate boat-pooping birds). So other predators see them, say “Whoa, I am so outta here!”

The other is as decoys. Uncle B sits on the porch with a shotgun (loaded with snail shot of course) and a beer, waiting. Maybe he’d need to construct a blind.

@BJM – I wish I had your, intestinal fortitude, on trying these things!

My ventures into beer & sauerkraut left much to be desired.
And I can’t read the tiny English printing, assuming there IS any, on the packages at my local Korean H-Mart that would help, but my God I’m impressed by the variety of dishes and ingredients!
Then there’s this business of measuring in kilograms…
Finally, when I DO make something that sounds interesting, I usually have not a clue about how it OUGHT to taste!

the Katsu’s were easy because we have so many Japanese/Korean Japanese places locally these days that I can get it first hand. And I’m the only one here, except for the Dachshuahua, who will eat (almost anything) the Danmuji.

Imagine Mrs D trying Takoyaki before I gave her the translation….heh.