Comments on: Buta Udon (Udon with braised pork) http://www.norecipes.com/2008/05/19/buta-udon-udon-with-braised-pork/ Thu, 20 Nov 2008 10:56:27 +0000 http://wordpress.org/?v=abc By: noobcook http://www.norecipes.com/2008/05/19/buta-udon-udon-with-braised-pork/#comment-873 noobcook Thu, 22 May 2008 01:49:30 +0000 http://www.norecipes.com/?p=255#comment-873 This is beautiful and looks absolutely delicious! This is beautiful and looks absolutely delicious!

]]> By: marc http://www.norecipes.com/2008/05/19/buta-udon-udon-with-braised-pork/#comment-860 marc Wed, 21 May 2008 04:58:43 +0000 http://www.norecipes.com/?p=255#comment-860 Diva, try telling them about the benefits of collagen for their skin. If that doesn't work I usually comfort myself with the thought that my body couldn't possibly metabolize all that fat. Amy, I totally get your frustration. Thanks Chuck! Good luck EAT! Let us know how it goes. Laura, I'm with you on that one. Big Bear, if I could afford it I'd probably eat 4 lbs of bacon a week too. Cindy, porkbelly is a tough habit to kick;-P Thanks Kevin! Diva, try telling them about the benefits of collagen for their skin. If that doesn’t work I usually comfort myself with the thought that my body couldn’t possibly metabolize all that fat.

Amy, I totally get your frustration.

Thanks Chuck!

Good luck EAT! Let us know how it goes.

Laura, I’m with you on that one.

Big Bear, if I could afford it I’d probably eat 4 lbs of bacon a week too.

Cindy, porkbelly is a tough habit to kick;-P

Thanks Kevin!

]]> By: Kevin http://www.norecipes.com/2008/05/19/buta-udon-udon-with-braised-pork/#comment-856 Kevin Wed, 21 May 2008 02:08:06 +0000 http://www.norecipes.com/?p=255#comment-856 That looks good! Great way to use the buta kakuni braising liquid! That looks good! Great way to use the buta kakuni braising liquid!

]]> By: Cindy http://www.norecipes.com/2008/05/19/buta-udon-udon-with-braised-pork/#comment-855 Cindy Wed, 21 May 2008 01:00:31 +0000 http://www.norecipes.com/?p=255#comment-855 The pork fat is driving me crazy, I want it badly! The pork fat is driving me crazy,
I want it badly!

]]> By: Big Bear http://www.norecipes.com/2008/05/19/buta-udon-udon-with-braised-pork/#comment-854 Big Bear Tue, 20 May 2008 23:36:52 +0000 http://www.norecipes.com/?p=255#comment-854 Hey I already weigh over 450 pounds, but I do love my pork belly. I'm going to get my girlfriend chiff0nade to make up a batch of your delicious udon. Thanks for the recipe. By the way, I eat about three pounds of bacon a week . . . sometimes four. Love that pork. Hey I already weigh over 450 pounds, but I do love my pork belly. I’m going to get my girlfriend chiff0nade to make up a batch of your delicious udon. Thanks for the recipe.

By the way, I eat about three pounds of bacon a week . . . sometimes four. Love that pork.

]]> By: Laura @ Hungry and Frozen http://www.norecipes.com/2008/05/19/buta-udon-udon-with-braised-pork/#comment-851 Laura @ Hungry and Frozen Tue, 20 May 2008 19:23:56 +0000 http://www.norecipes.com/?p=255#comment-851 Hee. I usually aim for "authentically good" rather than authentic, being that nothing made in my tiny, crumbling flat kitchen probably could be authentic (apart from beans on toast?) LOL! Anyway that looks delicious, I love me some udon...and I love saving broth from cooking things to cook other things with. THe only problem there is repeatablility...:) Hee. I usually aim for “authentically good” rather than authentic, being that nothing made in my tiny, crumbling flat kitchen probably could be authentic (apart from beans on toast?) LOL! Anyway that looks delicious, I love me some udon…and I love saving broth from cooking things to cook other things with. THe only problem there is repeatablility…:)

]]> By: EAT! http://www.norecipes.com/2008/05/19/buta-udon-udon-with-braised-pork/#comment-850 EAT! Tue, 20 May 2008 18:24:23 +0000 http://www.norecipes.com/?p=255#comment-850 I have never made pork belly - never really wanted to eat a belly. but now after reading your recipe, I am off to my favorite Asian market. I have never made pork belly - never really wanted to eat a belly. but now after reading your recipe, I am off to my favorite Asian market.

]]> By: Chuck http://www.norecipes.com/2008/05/19/buta-udon-udon-with-braised-pork/#comment-844 Chuck Tue, 20 May 2008 17:50:46 +0000 http://www.norecipes.com/?p=255#comment-844 That looks so good and completely over the top! I usually have chashu udon, but now I want some pork belly! That looks so good and completely over the top! I usually have chashu udon, but now I want some pork belly!

]]> By: We Are Never Full http://www.norecipes.com/2008/05/19/buta-udon-udon-with-braised-pork/#comment-840 We Are Never Full Tue, 20 May 2008 13:32:35 +0000 http://www.norecipes.com/?p=255#comment-840 hey marc! whoa... that post got some interesting buzz! i guess i need to post not exactly a retraction, but a clarification of what i meant. i feel passionately about classic, old and authentic dishes. Maybe b/c i'm American and our country is very young compared to most other places in the world, but i am mystified at the simplicity and deliciousness of classic, authentic and traditional dishes from all over the world. My gripe is not about changing things, putting your own spin on classic dishes or creating new ones with classic dishes as its base, but more w/ people calling/naming the dishes by it's original authentic name when the dish is very far from what the traditional dish is supposed to be. i've seen it happen all too often. rachel ray honestly does it all the time. to me, it cheapens the integrity of a dish that may be 500 years old. people need to learn about culture and food, to me, is a wonderful way to do that. when traditional dishes have a history and cultural lesson attached to it - say what it is (ray-ray, ahem! sandy lee. AHEM! ina garten!). don't just call it by the name it was given 500 years ago and change the whole thing around! ok, it's too early! thanks for letting me vent. amy ps: thanks for the lovely comment! you're one of our faves too! hey marc! whoa… that post got some interesting buzz! i guess i need to post not exactly a retraction, but a clarification of what i meant. i feel passionately about classic, old and authentic dishes. Maybe b/c i’m American and our country is very young compared to most other places in the world, but i am mystified at the simplicity and deliciousness of classic, authentic and traditional dishes from all over the world. My gripe is not about changing things, putting your own spin on classic dishes or creating new ones with classic dishes as its base, but more w/ people calling/naming the dishes by it’s original authentic name when the dish is very far from what the traditional dish is supposed to be.

i’ve seen it happen all too often. rachel ray honestly does it all the time. to me, it cheapens the integrity of a dish that may be 500 years old. people need to learn about culture and food, to me, is a wonderful way to do that. when traditional dishes have a history and cultural lesson attached to it - say what it is (ray-ray, ahem! sandy lee. AHEM! ina garten!). don’t just call it by the name it was given 500 years ago and change the whole thing around!

ok, it’s too early! thanks for letting me vent.

amy

ps: thanks for the lovely comment! you’re one of our faves too!

]]> By: diva http://www.norecipes.com/2008/05/19/buta-udon-udon-with-braised-pork/#comment-838 diva Tue, 20 May 2008 09:29:46 +0000 http://www.norecipes.com/?p=255#comment-838 buta kakuni....mmmm. how dreamy. too bad it seems all the girls in my house have agreed on watching what we eat till our bbq party. shame! that recipe's gonna be put on hold for me for a while. buta kakuni….mmmm. how dreamy. too bad it seems all the girls in my house have agreed on watching what we eat till our bbq party. shame! that recipe’s gonna be put on hold for me for a while.

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