It changed (in the UK) just over a year ago. They claim it is back to their original recipe - and call it an improvement on the previous outsourced version. Many of their customers seem to disagree (search Twitter/Facebook for "katsu change") and have stopped visiting as a result. I can only assume this was a commercial decision - it is cheaper for Wagamama to make this new sauce, even taking lost business into account. Does anyone who works (or has worked) at Wagamama in the UK have any idea what actually happened and why?
Meatfilter: I just picked up a bunch of boneless beef short ribs. No idea what to do with them besides slow roasting in barbecue sauce - which would be fine for me. But what other recipes would you suggest that would make people who are committed medium-rare grilled steak lovers happy? Cooking ability moderate, added difficulty: no dairy ingredients, not a big fan of ketchup or mustard.
I have bought the most expensive, most organic and local and mollycoddled pork chops in my life. I do not want to waste this experience. Please tell me how to make the perfect pan-fried pork chop in agonizing detail. I own cast iron pans and I'm going to serve it with asparagus - that's the only limitation. Otherwise anything goes. Teach me the wisdom of Pork Chopery.
After stumbling across the blog Georgian Recipes (and specifically this recipe for Acharuli - Ajarian Khachapuri) I realized I've got a lot of eating to catch up on. If you know about Georgian food, please give me your tips, tricks, substitutions for hard to find ingredients, ingredients that should never be substituted, links to your favorite Georgian recipes, and basically everything you think I should know about it. [more inside]
Bakers of Metafilter: What are your favorite french macaron flavors you've tried making? [more inside]
My father had this amazing dish at a Vietnamese restaurant in Angers, France in the eighties. What could it have been? [more inside]
Flavor my chocolates, please? Bonus points for uncommon. [more inside]
We spotted this bag of nifty-looking Italian pasta shaped into flat disks at the grocery store this morning, and impulsively bought it. Does anyone know anything about it, how it's traditionally served, or have recipes? [more inside]
A local Chinese restaurant makes the best tom yum vegetable soup I've ever tasted. I'd like to make it at home, but I don't have the recipe. [more inside]
I am looking for some old-fashion kompot recipes (preferably ones which include dried cherry but I am happy to try making different kinds). The arrival of warmer weather has brought back memories of drinking it on warm summer nights. Thanks!
Please share with me your best springtime punch recipes that are alcohol free and really fast and easy to make! [more inside]
The thing I do with Swiss Chard -- chopped, sauteed w/olive oil, garlic, maybe lemon juice -- is fine. But I've got some chard I want to use tonight, and I'm in the mood for better than fine. What do you do with Swiss Chard that's amazing?
I have a cookbook from England with a sloe gin recipe using fresh sloes, but the plant apparently does not grow in the US (Come on, ConAgra, get busy!). Also, I have learned from a grower in England that starting several years ago, fresh sloes cannot be brought into the US (Is this coincident with the Tea Party?). Any help would be appreciated finding fresh sloes for use in California, and a toast in your name! Thanks!
Can someone translate this recipe for me? [more inside]
I'll be in Azerbaijan this summer with my 5 year old. Last summer we were there and I found that we were eating the same thing over and over again. Here are the issues: - 5-year-old is picky - when in the U.S. he likes pasta, pizza, chick'n nuggets, smart dogs, mac and cheese, burgers, fries. Veggies I sneak into other things. Fruits he eats a lot of. - I don't eat meat except for chicken and occasionally fish - While lots of yummy fresh veggies are available, much of my favorite stuff isn't available easily and this is especially true of cheeses and spices - I am a pretty lazy cook - Processed food (like my kid likes, like nuggets) is almost impossible to get [more inside]
Help me make home made gummies/gumdrops/sweedish fish that have the same or at least very similar texture to store bought ones. It is my birthday next week. If you can help me with this you'd be giving me the best birthday present ever. [more inside]
I once frequently ate in a cafeteria where they served a delicious dessert-slash-side dish of canned pears with a filling of pineapple and what I think was cream cheese, and while I've come close to replicating it, I can't get it exactly right. I've googled this to death; I've beginning to wonder if it was one of those recipes you find in, say, a Jell-o cookbook from the 1970s or on the side of a cream cheese box. [more inside]
Seeking ideas for plannning a multi-course, romantic, home-cooked meal for two that is also thoroughly, completely English. The more traditional the better. Looking for dishes in season, no seafood, ideally with a focus on lamb as a centerpiece and easy on the potato/bread. Other then that, assume a high level of cooking skill, endless time for fiddly bits, and acess to pretty much anything and a well stocked UK grocery importer store nearby. [more inside]
I have a slow-cooker, boneless/skinless chicken breasts and Royal Blend rice. Help me feed my work-travel-weary husband, a couple of hearty-eating roommates and myself a good, comforting meal with crazy-staggering schedules. [more inside]
Settle an argument about making stock for cooking. One half says that you should save every odd and end from vegetables and keep them in a big ziploc bag in the freezer for when you make stock so it can get the most varied amount of flavor possible and "recycle" kitchen waste. Other half says that since we're not making vegetable stock and only ever make stock with left over bones you should just keep to the basic recipie ( carrots, onion, celery, etc) and not introduce all these unknown cauliflower ends and parsnip bits and it's a false economy anyway. Who is right? Is anyone right? Are they both right?
I am gluten intolerant. I want pizza tonight and have volunteered to find a GF pizza dough recipe and make it for us. My husband is unconvinced, citing that while I make really good gluten free foods, every first attempt at a new GF recipe has been a flop (he's not wrong) so he suspects that the pizza won't be so good. Oh my god, I want to prove him wrong. [more inside]
I have a bunch of wild rice and a husband who doesn't like creamy soups, mushrooms, or seafood, which seems to knock out most of the signature wild rice dishes. I need some wild rice recipes that do not involve these things. Bonus points for vegetarian main dishes, one-pot meals that don't rely on meat as the sole protein source (though a bit of bacon or sausage for flavoring is always welcome), and crock pot recipes. I also try to avoid processed food, so, please, no recipes involving cans of condensed soup and/or packages of soup mix.
My favorite Chinese restaurant makes fantastic sesame tofu. I want to know how they prepare the tofu. [more inside]
I love cooking, but it's been a while since I've cooked on a regular basis (besides throwing together ingredients for salads and pastas) and even longer since I put together a proper meal with courses. I'm a pretty decent cook (and I have a list of favorite blogs, like Smitten Kitchen and 101 Cookbooks) but nothing's clicking, and I want recipes that are complicated and fun and delicious for a change of pace! And so I turn to you, AskMetafilter: help me find awesome, vegetarian, delicious, adventurous dishes to usher in 2014. [more inside]
After years of making only rice dressing for our Christmas turkey, I no longer have even the bones of a recipe for bread stuffing in my head – care to share yours? [more inside]
I got an early Christmas present, these cookie stamps. So now I need cookie recipes that I can stamp. My go-to cookies are chocolate chip and thumbprint, which I don't think would work. No doubt the basic peanut butter cookies that are smooshed with a fork would be fine, but what other cookies are "smooshable?"
Vegetarians of MeFi! What are you having for Christmas dinner? I am totally capable with vegetarian dishes in general, but most of them are rather light and don't seem substantial enough to be a Christmas dinner. So what are you having? [more inside]
A few weeks ago I had dinner at Oh Canada, Eh? and the meal included the most amazing salad dressing I've ever had. We asked for the recipe and the chef gave us the ingredient list, but did not include amounts because (he said) he always makes it in such huge batches. [more inside]
In a fit of limerance I told my new dating partner that I would make them a birthday cake of their choice since their birthday falls on Christmas Eve and they never get one. They want something chocolate and decadent. I used to bake all the time so I have the skills but life stress has zapped my energy. What are your easiest and most decadent chocolate cake recipes so I can please her in the spirit that I intended?
We're having a vegetarian Christmas. I love a good nut roast. There's only going to be three of us, and no one to freak out over vegetarian clichés. So I'm looking for a scene stealing nut roast recipe to be the main attraction. [more inside]
My friend is having a Christmas party with a ball theme. Fancy clothes, sparkly decorations... and ball shaped foods. What should I make? [more inside]
I'm out of ideas for something delicious and simple to cook tonight, but which does not require many ingredients. Assuming I have all the basics in my cupboard (onions, garlic, pasta, rice, potatoes, eggs, milk, herbs and spices etc) what should I make for dinner tonight? [more inside]
Many years ago I had a fabulous lentil soup in a very nice Greek restaurant (in Greece) whose owners/chefs were Cretan, and which used many ingredients from Crete (which may or may not be pertinent to my question). This soup was very, very dark, like mahogany colored, rich but not thick, and fairly "oily" (which sounds bad, but it was heavenly), and it was soooo good. Now, all lentil soup is good, really. Mine is quite marvelous, but I've been remembering this soup for so long, and have never figured out how it acquired that color, or what ingredient(s) made it so different and special. Any ideas? [more inside]
So! We have a Baking Steel*, and a great crust recipe, and have pretty much mastered the basic process of making pizza. We're throwing a pizza party for some friends on the 21st, and now I need some interesting pizza topping ideas that go beyond the usual mozzarella, sausage, pepperoni, mushroom variety. [more inside]
I loved making green smoothies with my new Vitamix over the summer. Now that it's cold, my it has been sitting idle. What can I make in the winter? [more inside]
This week we'll be embarking on a complicated task at work that will take about two days. The last time we did a couple of us brought junk food snacks, but two of the women in our group are perpetually dieting and spent the day looking longingly at the food, and then seeming very regretful when they eventually ate it. That makes me sad. I'd like to bring some food that they wouldn't feel bad about eating. [more inside]
I work nights in a facility that does not have refrigerators available for employees. I have a 7-cup electric tea kettle at my desk, and there are microwaves available in the break area next to my office. What simple meals can I prepare at my desk or in the microwaves with a minimum of hassle? I'm getting a little tired of ramen. [more inside]
Help me interpret a baffling description of how to cut poached pears into six "petals", leaving a core to be filled with frangipane. [more inside]
I can't seem to find a recipe I'm fairly certain I've seen in the past for peanut butter cups. I seem to recall that it involved not using any actual peanut butter, but starting with peanuts and grinding them up kinda coarsely with something else in them to get that weird, chunky, not-quite-peanut-butter consistency to the filling. Does anyone know what I'm talking about?
This holiday season I want to make a non-alcoholic eggnog and have some liquor on the side that people can just add to it. The question then is: bourbon, whiskey, rum, brandy...what's the best alcohol for eggnog? [more inside]
I'm going to a friend's family's house tomorrow and want to bring something delicious. I have wine as a fallback, but am hoping you can help me combine my random ingredients into a delicious whole. Ingredients are in the [more inside]; what I need is something vegetarian, seasonal, that won't become too gross on my two-hour journey to their place. [more inside]
I followed this recipe for a coconut cream pie up to but not including the last step for making the custard. I did not incorporate the butter? How bad is this? How will it affect the final product?
What is the richest hot chocolate recipe you know? I'm looking for something starts off, "grate baker's chocolate into a bain-marie of heavy cream..." and produces something so rich I can nurse a "small" serving for almost an hour because every sip fills my mouth with chocolate flavor. [more inside]
Recommendations for fish recipes that include a carbohydrate and a substantial vegetable component? Alternatively, what are your favourite vegetable side dishes/pairings for fish? [more inside]
I am making a birthday cake to serve to a bunch of kids, and I just did the first stage of the frosting recipe: I melted 125 grams of chocolate with 75 grams of unsalted butter. Then I realized the next step involves raw eggs, which I'd rather not use in a recipe for young children. (Especially because it will probably sit out for a while before serving.) But I hate to waste the chocolate and butter. Without using raw eggs, what can I do to transform this melted butter/chocolate mixture into a delicious chocolate frosting? [more inside]
My aunt, uncles, cousins, grandma, and everyone else I know is coming to Thanksgiving this year, and they all love good food and my aunt and grandma may very well be the best cooks I've ever met. I am smoking a turkey on the Big Green Egg and I want it to knock their socks off. I've googled but what I've found doesn't give me any indication that the turkey is going to turn out GREAT. I need a great, great recipe. Anybody have one? I'd be forever indebted to you. Bonus question: anybody have an equally delicious bread pudding recipe?
I am cooking dinner this weekend for an old friend who has requested Italian, preferably pasta with a creamy sauce. I am not very well acquainted at all with cream sauces, apart from this very simple one. I have many extra hours to work on this, and access to several specialty markets and a Trader Joe's. Help me find a crazy delicious recipe! Special farfalle inside... [more inside]
I just started a massage course and I'm looking for a good recipe to make my own massage wax. Any professionals out there that want to share their recipe? Thanks!
I have a bunch of bottles of probably not-super-awesome white wines. I'd like to make a punch for a party this weekend and am looking for a good recipe for a fall/winter punch. [more inside]
I'm hosting a casual dinner party this weekend, and my friend's favorite part of any dessert is whipped cream, the more decadent the better. What dessert recipes feature whipped cream as the star of the show? I'd prefer suggestions that are relatively easy/quick and not too expensive, and that don't have any hard to find ingredients (I've thought of icebox cake, but haven't been able to find the wafers for sale, and don't have the time to make my own.) Thanks!