tag:blogger.com,1999:blog-8604043030135960226.post7409599650518054600..comments2024-02-20T19:25:27.930+08:00Comments on KC賞味隨筆: 一杯屋 ~ 仙台名物:牛たん燒き!KChttp://www.blogger.com/profile/08327198362235099881noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-8604043030135960226.post-53458022232406062762010-07-05T01:02:36.771+08:002010-07-05T01:02:36.771+08:00O,那張相不是這裡的,論級數,已近和牛舌的頂級了;
littlelittle,這裡用上炭爐,但我總...O,那張相不是這裡的,論級數,已近和牛舌的頂級了;<br /><br />littlelittle,這裡用上炭爐,但我總覺得功夫不夠好;<br /><br />tabero,是需要另外領牌的。KChttps://www.blogger.com/profile/08327198362235099881noreply@blogger.comtag:blogger.com,1999:blog-8604043030135960226.post-55221987257271746032010-07-04T11:53:53.900+08:002010-07-04T11:53:53.900+08:00香港用炭,是否要領牌?香港用炭,是否要領牌?taberonoreply@blogger.comtag:blogger.com,1999:blog-8604043030135960226.post-10665297512028131622010-07-04T01:18:23.853+08:002010-07-04T01:18:23.853+08:00吃過前身的炭姬幾次,也點過極上牛舌。味道是OK的,但不覺得極outstanding,沒記錯好像是$1...吃過前身的炭姬幾次,也點過極上牛舌。味道是OK的,但不覺得極outstanding,沒記錯好像是$168,我覺得略不值。<br /><br />幾次到炭姬都發覺很多日本人光顧,整店只有我們一桌香港人,氣氛很好~littlelittlehttp://www.littlelittle.netnoreply@blogger.comtag:blogger.com,1999:blog-8604043030135960226.post-21209661352792023692010-07-04T00:31:15.427+08:002010-07-04T00:31:15.427+08:00這個仙台烤牛舌定食也是我的大好き,也因確實沒多機會到仙台了,所以雖然不是原產地,但每次到東京也會吃,...這個仙台烤牛舌定食也是我的大好き,也因確實沒多機會到仙台了,所以雖然不是原產地,但每次到東京也會吃,質素也不差的.只不過就算東京也不多見這類料埋,現在難得在香港找到,各樣配菜齊全,看樣子也夠正宗的(雖然我也喜歡多一點押し麥的飯),再加上是炭燒的,價錢亦可接受,無論如何也要一試.疑問:頁頂的生牛舌的照片在這店影的嗎?看樣子質素頗佳的,但不是師傅給你燒的嗎?Onoreply@blogger.comtag:blogger.com,1999:blog-8604043030135960226.post-92221301821442117542010-07-03T11:48:04.763+08:002010-07-03T11:48:04.763+08:00小Meg,
是的,牛舌真的是家常菜色。不過在香港,吃的也只是タンさき,再好的也只是タンなか,但最好的...小Meg,<br />是的,牛舌真的是家常菜色。不過在香港,吃的也只是タンさき,再好的也只是タンなか,但最好的部份舌底肉タンかるべ,就真的要在日本才吃得到。<br />KCKChttps://www.blogger.com/profile/08327198362235099881noreply@blogger.comtag:blogger.com,1999:blog-8604043030135960226.post-74152263864834804612010-07-03T11:07:03.601+08:002010-07-03T11:07:03.601+08:00KC,
You know I am a beef tongue fanatic and it...KC,<br /><br />You know I am a beef tongue fanatic and it's because my favorite part of the entire cow. Agree that if you go to Sendai and not eat gyutan, it's like going to Hong Kong and not have wonton - Don't even mention that you have been to Sendai :P<br /><br />Anyway, to be honest it's not that hard to get タンなか as long as the restaurant is willing process the whole tongue themselves and extract the part. It's just the same as getting other parts of the tongue (like the tips). It's more of whether the restaurants are willing to do the extra work and process the tongue themselves! I did it at home with black angus beef tongue and it's absolutely as delicious as what you get in restaurants.<br /><br />If we ever have cooking party again, we can make this one! :)<br /><br />Little MegLittle Megnoreply@blogger.com