Comments for Hot Date With Nate

Comment on Bourbon: Kentucky Cognac by Hussa

Hussa — Mon, 14 Feb 2011 18:24:34 +0000

Nate, great run-down. i’m just diving into the BOURBON pool, so to speak.

Comment on Bourbon: Kentucky Cognac by kentucky lush

kentucky lush — Tue, 10 Feb 2009 15:00:47 +0000

Evan Williams rocks my world really – mostly cause it goes so superbly with The Sweet and the Lowdown and extra bourbon. Best. Article. Ever.

Comment on Beeting Yourself Raw by !Más caliente por favor!

!Más caliente por favor! — Sun, 11 May 2008 19:42:58 +0000

So — craziest thing! I was just reading through your blog today (procrastinating at Common Roots, of course) and just as I was laughing pretty hard about the beets and tentatively considering the concept of the beet salad – ONE WALKED BY!
Or rather — A person carrying a beet salad walked by, but the salad itself was at eye level and it took me a moment, a bit longer than it should have due to the copious amounts of bourbon i consumed while watching Hackers last night (ACID BURN!), to figure out what it was. Then, when I did, I shit myself and thought I should tell you how the universe is tempting me to eat beets.
Oh yes.

Comment on Beeting Yourself Raw by L

Thu, 01 May 2008 01:17:32 +0000

You know what else is delicious raw? Nate. Mmmmm…..
Seriously, I do hold you personally responsible for expunging all the nasty childhood flavor memories associated with beets and replacing them with, well, the taste of Raw Beet Love Slaw. Thanks for giving some love to the Laura school of “everything goes in your mouth” co-cooking.

Comment on Soba: Buckwheat Revenge by Nate Uri

Nate Uri — Sun, 27 Apr 2008 18:39:57 +0000

I’m glad you like it! 1 iriko is usually enough – and if you want to use it, you should scrape the guts out because they can be bitter and bad-fishy.

The iriko is part of the “authentic” Japanese taste… at least outside of Tokyo. In Tokyo I didn’t taste so much of it.

hmmm…

Personally, I like good fishy taste, but if I’m preparing Japanese (or for that matter Vietnamese or Thai), I go easy on the fishy flavors because most gringos can’t handle the love.

If you know what I mean.

Comment on Soba: Buckwheat Revenge by chris

chris — Sun, 27 Apr 2008 14:53:10 +0000

Nate:
Thanks for your ‘pithy’ words. I made the seasoned soy sauce – and damn! it tastes great. I doubled your recipe, now I have alot of the good shit. The one question I have in preparation of the sauce is ‘how much or the iriko should I use per batch. I used approx. one tablespoon…and the sauce tasted a little fishy (ok for me), but others may not like the fishy taste. So, was too much…or in your world…too little?
cg

Comment on Soba: Buckwheat Revenge by Nate Uri

Nate Uri — Sat, 26 Apr 2008 05:00:53 +0000

CG:

No problem. You see, the seasoned soy sauce recipe is the basis for the yamata kombu tsuyu as well. To use for Zaru Soba (cold buckwheat noodles), add some seasoned soy sauce to a smaller amount of room temp or cool dashi until it tastes too salty and strong to drink, but will be perfect for dipping noodles.

Or if you diluted the Yamata mix enough, it would be comparable to the hot soba soup recipe above…only making it yourself tastes better than the store bought stuff; and buying that yamata shit is expensive!!

This seasoned soy recipe is kind of a Japanese mother sauce, and when mixed with dashi or water in varying proportions, will yield completely different products.

I hope this helps!

Comment on Soba: Buckwheat Revenge by chris

chris — Thu, 24 Apr 2008 23:07:59 +0000

dude;
your modified soy sauce recipe is awesome and I intend to make it…However, do you have a modified soy sauce recipe to match yamasa kombu tsuyu soup. I have the kombu and the dried bonita – and yamasa soy sauce…what else would I need and how would I go about making it? What do you think…can you help me with this??
thx cg

Comment on Quinoa’t the Fuck? by Jennifer

Jennifer — Sat, 12 Apr 2008 16:49:51 +0000

Loved the quinoa post. Your writing is refreshing. I featured quinoa in an article recently, it’s amazing what a perfect food it is. My readers couldn’t have handled your take on it — but I loved it!

Comment on Quinoa’t the Fuck? by Wikipedia » Blog Archive » Quinoa’t the Fuck?

Wikipedia » Blog Archive » Quinoa’t the Fuck? — Tue, 08 Apr 2008 23:40:37 +0000

[...] Hot Date With Nate wrote an interesting post today on Quinoa’t the Fuck?Here’s a quick excerptSome notes: Quinoa has this bitter resiny crap called Saponin (here, go to wikipedia)… [...]