What's for supper oppo?

"Frank Grimes" (FrankGrimes) 05/16/2017 at 21:05 • Filed to: None

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Me I went JDM and did some yakitori.

OPPOsaurus WRX > Frank Grimes 05/16/2017 at 21:10

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benjrblant > OPPOsaurus WRX 05/16/2017 at 21:12

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Ooh, I should head to your place for dinner.

OPPOsaurus WRX > benjrblant 05/16/2017 at 21:19

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It disappeared real quick. it was the first time my girls ate ribs. they always looked at them and said gross.

McMike > Frank Grimes 05/16/2017 at 21:20

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Asparagus

LOREM IPSUM > Frank Grimes 05/16/2017 at 21:33

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That looks delicious.

My wife decided she wanted to cook dinner tonight, so we’re apparently having sweet and sour chicken stir fry at some point.

In the meantime, I’m doing laundry and drinking some French beer.

Frank Grimes > OPPOsaurus WRX 05/16/2017 at 21:37

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awww yeah.

Frank Grimes > LOREM IPSUM 05/16/2017 at 21:38

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I haven’t had a sweet and sour in a long time. this needs to change soon.

Frank Grimes > McMike 05/16/2017 at 21:38

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I love asparagus and that photo is awesome.

jimz > Frank Grimes 05/16/2017 at 22:13

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during my second trip to Japan when I worked for Alpine, we went to a “yakitori” place. which did both yakitori and kushiyaki. fine by me, I’m an adventurous eater. I was having a blast the whole night. but a couple of my compadres (real “meat & potatoes” types) weren’t really enthusiastic about the hatsu (chicken heart) or the nankotsu (“soft bone,” basically cartilage.) I loved every bit of it.

Frank Grimes > jimz 05/17/2017 at 00:54

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I hate picky eaters. to me its like some kind of ignorance or something where the parents didn’t do a good job raising their kids. its one thing to not like something and know why and its another to decide before hand to not be willing to try something.

I have to say I don’t know if i would enjoy cartilage or skin but I would totally try it. would love to try the real deal in a japanese restaurant so i know if i am doing it right!

nafsucof > Frank Grimes 05/17/2017 at 07:20

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I’m not picky though. I don’t like cartilage. I certainly try what’s offered to a point. Ordered cow tongue at yakitori in NYC and texturally it was difficult but not with that cartilage crunch. Delicious though.