The correct way to eat yakisoba-pan is with Kewpie mayo.
>>21710729This is the reason Japanese life-expectancy is going down.
vile
>>21710773I doubt your assertion.
>>21710729>hot dog but gross
>>21710773yeah, not microwaving everything in plastic at the 7-11, couldn't be that
carb sandwich, english (chip butty)>umm ew, bongoids are so grosscarb sandwich, japanese>SUGOOOOIII! OOOIISHI DESU-KA!!! OHAIO GOZAIMASU~!!!
>>21711056aint no hot dogger in ysp bakanegro
>>21711153Nail Jakshitters to a cross
>>21711214What?
>>21711274He said "Nail Jakshitters to a cross"
>>21711283Huh?
>>21711290Huh? Huh? Huh?
>>21711153In this case, the chippy butty is the obviously the superior carb sandwich. Very few people defend yakisoba pan.
>>21711214I'd rather nail your mom while you watch from across the room, thanks
>>21711153they're both garbage and in this case you are wrong because the noodle sandwich looks horrific. a chip butty just looks bland as shit
>>21710729The correct way to eat yakisoba-pan is not to.Utterly embarrassing "dish" only surpassed in that regard by currywurst.
>>21711153would demolish both not even arsed
Is this better or worse than my signature top ramen burritos?
>>21710729dis dood eatin worm sandwitch
>>21710729I like yakisoba pan but that one looks disgusting and not even heated up.
>>21711859> only surpassed in that regard by currywurst.Nigga pls. You Amerisharts know nothing about a good sausage dish
kewpie is soybean oil slop, make your own japanese mayo since the nips have no standards.
>>21710729Leftover Spaghetti sandwich with kewpie mayo absolutely hits the spot.
>>21713036You're right, how could we possibly ever compete with this?
>>21713036Beg pardon?
>>21710729Same energy.
>>21713063soybean oil may not be good for you but you can’t act like it doesn’t fit in the japanese palette, i would wager their kind has even adapted to using it nutritionally
>>21710729Fuck, I'd eat that
>>21710729Revolting
>>21710729>on a platejust unfold the sandwich and eat it with a fork, leaving the bread behind
>>21710729Always wanted to try yakisoba bread. Seems like total fatass food so it must be delicious, right?
>>21710729Excuse me but what the fuck is that shit my nigga?
>>21714709>>21714727they sell it at 7/11 in the dry food section like a bear claw so who knows how long they sit on the shelf
>>21714727what’s it look like?
>>21715129like one of the most vile looking pieces of food i've ever seen
>>21714727Yakisoba is a Japanese type of stir-fried noodles. Yakisoba-pan is those same noodles stuffed into a slightly sweet bread. I like it. And yes it’s better with Kewpie.
>>21711274>>21711290>soijakshitter can't understand englishtold you they were all brown
>>21715215"Jakshitter" and "soijakshitter" are not English. They are not in any dictionary.
>>21710729Now this is how you umami max. Most people haven't even tasted this unique Japanese flavor profile, not to mention tried combining it with notes of fat and sugar. Not to worry, proper umami will never be overwhelmed, only enhanced by the addition of other - inferior - flavor profiles. It is in this subtle contrast that the Japanese are able to truly make the umami shine.
>>21710729Make your own, don't let asians overcharge you for mayo with extra yolk and rice wine vinegar.
>>21715292I will never, ever make my own condiments. How silly.
>>21715298When it comes to mayonnaise, it unequivocally tastes better and is very easy to do in almost no time. There are some condiments that it 100% does not make sense for, like dijon or tomato ketchup, where the work is insane for no real improvement. But you are a retarded cooklet if you don't make your own personal mayo to your own individual tastes.
>>21715336>But you are a retarded cooklet if you don't make your own personal mayo to your own individual tastes.That is an unreasonable position to take.
>>21715337It's not. Homemade mayo is easy, quick, and far far far better than anything you'll get at the store. The only people who would argue about this have never done it before, which is how I know you're a retarded cooklet. I keep a small bottle of storebought in the cabinet for if I run out and I'm feeling really lazy, but I understand that if I use that then I'm depriving myself of a better product that I can make a month's worth of in 10 minutes. The state of this fucking board that many of you can't even make your own goddamn mayonnaise, sad.
>>21715347You are an unreasonable person. Or a troll.
>>21715353Please tell me what is unreasonable about taking 10 minutes to make a month's supply of mayo that tastes better than storebought. If that's unreasonable to you then other cooking tasks like boiling water or sweating onions or prepping veg must be beyond the pale.
>>21715365what is your cost per/lb compared to store bought? And what is your homemade shelf life?
Different anon here. I make nearly all of my condiments. Mayo for me is a stick blender, rare neutral/bland EVOO, egg yolks, lemon juice, salt and maybe dill pickle juice, garlic, smoked paprika, celery salt, pimento or what have you. A small batch takes two minutes provided the eggs and everything are already at room temperature. There is zero reason to buy ketchup, plain mustard or mayo. Scratch is way superior and anybody can make them. Worchestershire sauce not so much. Ball jars for storage are clutch.
>>21715336I make my own personal mayo iykwim
>>21716413>WorchestershireI bet you pronounce that way as well, cooklet.
>>21716413>WorchestershireLmao. Inbred hick. .
>>21713140What does a Currywurst have to do with some bong sausage roll?
>>21714185What the fuck is a Japanese palette?
>>21710729QUE DIABLO ESSOOOOO
>>21716358It's gonna cost anywhere from a good bit less to a little bit less depending on the quality and type of oil you use since that's a big part of it, though you'll still be saving money unless you spring for some ridiculously expensive oil. Homemade shelf-life is the same as opened storebought, the storebought is just shelf-stable prior to opening. Neither of those matter nearly as much as the quality of the product in the end and how individualized you can make it to your specific tastes. You make mayo yourself because you want something that tastes better to you.I make something between a neutral and kewpie mayo by adding an additional yolk for every other whole egg I use, but I go lighter on the rice wine vinegar and heavy on dijon and white pepper. Once you've made a few batches, you will settle on a specific recipe that will not be just something you can buy in stores. You can add things to a jar of storebought mayo but at that point you're just overpaying for going through basically the same process with less control over the ingredients.>>21716413English or beer mustard I'll make. Every time I've tried to do dijon it's been a shitton of work and time for a product that comes out worse so that's where I draw the line, it's probably a skill issue with the grinding bu I can't get it tasting right. I'm glad there's at least one other person on this board who understands the advantages to having control over your condiments, though.
>>21718257Ketchup and mustard have been solved. You can't make a better homemade ketchup than Heinz or a better mustard than some of the good mustard brands. Mayo is better homemade than store bought and takes no effort. Salsa and hummus and things like that are also much better homemade and take little effort.
Oh wow thats so cool >buys a jar of mayo for 3 dollars
>>21710729>beans and rice>grr stupid spics>potatoes and rice>grr stupid jeets>beans on toast>grr stupid anglos>noodles and bread>OMG UGUU SUGOIII CARLOADING IS BAD EXCEPT WHEN IT COMES TO SUPERIOR NIPPONESE CUISINE JUST LIKE IN MY TRANIMES
