Name: Wasabi all you can eat Japanese FeastAddress:
Unit 203 668 Silver Star Blvd., Scarborough,
ON, M1V 5M1
Phone: 416-226-9988
Note this is Toronto
Crew: Myself (Jeff LcrazyaznL), Linda, Lisa, Aaron, Kevin, and JoJo.
Objective: All you can eat for $19 bucks dinner time. Lunch time is about $12
Pictures: by lisa I was too hungry from all the driving. Sony dsc-w35
.
Silly lisa promoting
Our cup of tea to start us off.
Sashimi and avocado rolls
Rice bowl with bbq eel all of it was under the buffet
spicy salmon roll
marinated beef 
I forgot these two names but they were sure yummy to sample
attack the sashimi and red snapper
Kevin too hungry to even let us take a picture…
Me pigging out well kevin’s the cow… The claws or chopsticks hovering above….
After math…. of round one….
Mixing of the wasabi.
Dessert
We had to walk it off, luckily the tea saved us from feeling too full.
We pissed off the people almost haha we ordered 5 rounds of 30 sashimi and finished each round in a minute…
Hey we got our money’s worth!
A CRAZY AZN PRODUCTION!!!!
March 27, 2007
March 25, 2007
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Fatnation in japan
Thanks for the invite to your communitty!! I figured I would post to get yourself acquainted with me. I am an english teacher in Japan and I love to eat food and post food. Looking forward to drooling over your sites soon. My parents own a chinese (americanized) food restaurant back in the states so I was brought up with really good chinese food, but now my family sometimes eats the crap americans eat. It is a sad day. Well I figured I would show you guys something very traditional meal in Japan. I am already gaining being apart of FatNation.
vinh_petroh
This is a beautiful pate of sashimi that included flounder,abalone, shrimp, ise ebi(lobster rock shrimp??), and red snapper.
Our waitress, unfortunately she disassembled the plate. I wanted to just devour everything myself.
1) How it was served, not as eye-catching as the original dish, but very stomach pleasing!!!
2) Sashimi plate 2 with octopus, buri, squid, and one more fish. (raw squid is the only thing that i get bothered with. the texture is a little gritty and it just doesn’t feel fresh even if it is fresh. )
3) Gobo wrapped with fish, jellyfish with Ume(sour plum) and rice balls.
4) vinegeared seaweed
5) wasabi taco(octopus)
6)charamushi(egg custard)
7+8)assorted pickles and fruits
9)some little fish
10)3 story tower of soba
dissassembled tower. i thought the serving dish was very kool!!
11) ise ebi mayonaise
12) assorted tempura
13) grilled shelfish
14) tiny hotpot
bird’s eye view of most of the dishes. the definately didn’t fit on the table at the same time.
15) last: miso, soup, and green tea.
I had a great time! The ale and sake also helped out a little.
This meal ran us 7000 yen or roughly $60USD(without alcohol). I would say this was a great bargain for one of the most memorable meals I have ever had.
This is a Vinh_Petroh Production!
March 11, 2007
February 24, 2007
February 16, 2007
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Canton Gourmet
38-08 Prince Street
Flushing, NY 11354
(Close to Flushing Mall
which has ToyQube inside!!!!)
Tofu pot 
Garlic Chicken Fried bean curd and seafood High Pearl
8222 45th Ave
Elmhurst, NY 11373
(Soooooo good and
open late!)
Shrimp 
Peking Pork Chops Lobster and chicken (above) Brought to you by Alphatrion
February 2, 2007
January 29, 2007
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Mochiko Chicken and other…
Easy recipe since I’m just a simple man who eats too much.
The difference between fried chicken and mochiko chicken? No one will ever be impressed that you made fried chicken on your own. Step 1 for mochiko chicken: 4 tbsp mochiko powder, 4 tbsp cornstarch, 4 tbsp sugar (I prefer brown), 5 tbsp shoyu (a.k.a. soy sauce), green onion, 2 eggs, garlic (use that masher thing) –> whip up together in a mixing bowl (or rectangular tupperware, if you’re ghetto fabulous). Remember, homies, mixing ingredients is like farting in front of your GF for the very first time…make sure the first one is dry, and not wet. Putting the wet ingredients first will make things harder to mix and letting a wet one fly will leave you without a date to watch Smokin’ Aces.
And as usual, remember to buy chicken that is on sale! Woop! Cut the chicken (I prefer breasts instead of thighs due to the fat content of the latter) into small pieces. This does two things…increases the batter-to-meat ratio and lessens the chance of burning/overcooking.
You’re supposed to let it sit overnight or for 5 hours, but I usually don’t have time and often cook right away or after one hour and it usually turns out okay.
Did you think that I was only going to do one dish? I ain’t goin’ out like that! So while the chicken is marinating, mix together cream cheese, green onion, garlic, crab (real crab, you think I roll with the fake ones?) and white onion in a bowl.
When putting together your crab potstickers, remember to squeeze all of the air bubbles out when you seal them. Fry in oil until golden brown.
After that throw some vegetables in a pot and make curry yakisoba (you can find the curry yakisoba at any local Asian store).
Then cook your mochiko. You’re supposed to deep fry it but in an attempt to make it a little more healthful, I pan fry it.
For salad I recommend the Angelo Pietro sesame and miso…
The best part is that this whole meal (good for 3-4 meals, actually) costs less than $20 (even less if you use imitation crab) if you don’t count the seasoning (shoyu, mochiko powder, salad dressing, etc.) and the 20 lbs. bag of kokuho rose rice that’s sitting on my kitchen floor.
A The Franksabunch™ Prodction
January 22, 2007
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What is this?
and for those of you that are masters of food…Where is it not from?
Picture courtesy of Jessi-Meister.
January 13, 2007
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blondie brownies… make your own!
BLONDIE BROWNIES!
These are the steps to make blondie brownies. They are basically brownies that lack any chocolate and are made w/ brown sugar and vanilla. You can find them for dessert at Applebee’s… and probably other places too but I don’t know of them. Here’s how to make them:
STEP 1:
Gather up these guys-
1 cup sifted flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/2 cup chopped walnuts
1/3 cup butter OR margarine
1 cup packed brown sugar
1 egg – beaten
1 tablespoon vanilla extract
1/2 cup white chocolate chipsSTEP 2:
Sift dry ingredients together (flour, baking powder, baking soda, salt).
Sifted flour!*Note: You can sift flour using a metal, pro flour sifter (the silver/metal thing) or using a tea strainer thing (the yellow thing)
STEP 3:
Melt butter, add brown sugar and mix well. (Sorry, no picture of that)
Add egg and vanilla and blend well.
Egg and vanilla added after mixing the butter and brown sugar thoroughly together.
STEP 4:
Add flour a little at a time to the mixture, mix well.
About this much flour at a time is good. Mix the flour until it’s completely blended before adding more.
STEP 5:
Stir in white chocolate chips then spread into a greased 9″ square pan. Bake at 350 degrees Farenheight for 20-25 minutes or until tester (like a toothpick) comes out clean.
The finished product!
December 29, 2006
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