Comments on: Japanese Style Broast Duck http://norecipes.com/blog/japanese-style-broast-duck/ Thu, 17 May 2012 19:47:27 +0000 hourly 1 http://wordpress.org/?v= By: Spikethebike http://norecipes.com/blog/japanese-style-broast-duck/comment-page-1/#comment-26846 Spikethebike Fri, 03 Sep 2010 01:30:00 +0000 http://norecipes.com/?p=437#comment-26846 Sounds more like Brobraisbroiling to me. Sounds more like Brobraisbroiling to me.

]]> By: Heather http://norecipes.com/blog/japanese-style-broast-duck/comment-page-1/#comment-1930 Heather Thu, 28 Aug 2008 15:21:19 +0000 http://norecipes.com/?p=437#comment-1930 I love the word "broast". My coworker and I joke when we're in the field, stuck working in some redneck town, that if "broasted chicken" is on the menu, you have to order it. It's a rule. But if it were this duck, I wouldn't need a rule. I hear you on the recipe-naming. I make shit up all the time, trying to make something sound as authentic as I think it should be. But since I'm not fluent in Japanese, I'm sure it ends up just being some reverse-Engrish. Like the unripe watermelon pickle I made, I called "midori-no sukaizuke". Does that even make any sense? I've been hoping you could tell me, because I'm terrified of disrespecting the language and culture. :\ I love the word “broast”. My coworker and I joke when we’re in the field, stuck working in some redneck town, that if “broasted chicken” is on the menu, you have to order it. It’s a rule. But if it were this duck, I wouldn’t need a rule.

I hear you on the recipe-naming. I make shit up all the time, trying to make something sound as authentic as I think it should be. But since I’m not fluent in Japanese, I’m sure it ends up just being some reverse-Engrish. Like the unripe watermelon pickle I made, I called “midori-no sukaizuke”. Does that even make any sense? I’ve been hoping you could tell me, because I’m terrified of disrespecting the language and culture. :\

]]> By: Heather http://norecipes.com/blog/japanese-style-broast-duck/comment-page-1/#comment-22228 Heather Thu, 28 Aug 2008 15:21:00 +0000 http://norecipes.com/?p=437#comment-22228 I love the word "broast". My coworker and I joke when we're in the field, stuck working in some redneck town, that if "broasted chicken" is on the menu, you have to order it. It's a rule. But if it were this duck, I wouldn't need a rule. I hear you on the recipe-naming. I make shit up all the time, trying to make something sound as authentic as I think it should be. But since I'm not fluent in Japanese, I'm sure it ends up just being some reverse-Engrish. Like the unripe watermelon pickle I made, I called "midori-no sukaizuke". Does that even make any sense? I've been hoping you could tell me, because I'm terrified of disrespecting the language and culture. : I love the word “broast”. My coworker and I joke when we’re in the field, stuck working in some redneck town, that if “broasted chicken” is on the menu, you have to order it. It’s a rule. But if it were this duck, I wouldn’t need a rule.

I hear you on the recipe-naming. I make shit up all the time, trying to make something sound as authentic as I think it should be. But since I’m not fluent in Japanese, I’m sure it ends up just being some reverse-Engrish. Like the unripe watermelon pickle I made, I called “midori-no sukaizuke”. Does that even make any sense? I’ve been hoping you could tell me, because I’m terrified of disrespecting the language and culture. :

]]> By: diva http://norecipes.com/blog/japanese-style-broast-duck/comment-page-1/#comment-1912 diva Mon, 25 Aug 2008 12:44:06 +0000 http://norecipes.com/?p=437#comment-1912 great technique. i think you've got it spot on! and don't worry about the name - broasting sounds cool. after saying it a couple of times, you get the hang of it and it sounds pretty normal ;) duck looks great. great technique. i think you’ve got it spot on! and don’t worry about the name – broasting sounds cool. after saying it a couple of times, you get the hang of it and it sounds pretty normal ;)

duck looks great.

]]> By: diva http://norecipes.com/blog/japanese-style-broast-duck/comment-page-1/#comment-22227 diva Mon, 25 Aug 2008 12:44:00 +0000 http://norecipes.com/?p=437#comment-22227 great technique. i think you've got it spot on! and don't worry about the name - broasting sounds cool. after saying it a couple of times, you get the hang of it and it sounds pretty normal ;) duck looks great. great technique. i think you’ve got it spot on! and don’t worry about the name – broasting sounds cool. after saying it a couple of times, you get the hang of it and it sounds pretty normal ;)

duck looks great.

]]> By: Manggy http://norecipes.com/blog/japanese-style-broast-duck/comment-page-1/#comment-1910 Manggy Mon, 25 Aug 2008 05:29:07 +0000 http://norecipes.com/?p=437#comment-1910 Ha ha ha, I feel exactly the same way about meals that have ___-style tacked on them. I like knowing the true names of things! But I do think broast is more applicable to your method. How am I supposed to know it means pressure-frying something? (Which, by the way, is how KFC is made, though I don't know if it's broasting exactly.) But no matter who is right the duck looks really good. I love the caramelized skin :) Ha ha ha, I feel exactly the same way about meals that have ___-style tacked on them. I like knowing the true names of things! But I do think broast is more applicable to your method. How am I supposed to know it means pressure-frying something? (Which, by the way, is how KFC is made, though I don’t know if it’s broasting exactly.)
But no matter who is right the duck looks really good. I love the caramelized skin :)

]]> By: Manggy http://norecipes.com/blog/japanese-style-broast-duck/comment-page-1/#comment-22226 Manggy Mon, 25 Aug 2008 05:29:00 +0000 http://norecipes.com/?p=437#comment-22226 Ha ha ha, I feel exactly the same way about meals that have ___-style tacked on them. I like knowing the true names of things! But I do think broast is more applicable to your method. How am I supposed to know it means pressure-frying something? (Which, by the way, is how KFC is made, though I don't know if it's broasting exactly.) But no matter who is right the duck looks really good. I love the caramelized skin :) Ha ha ha, I feel exactly the same way about meals that have ___-style tacked on them. I like knowing the true names of things! But I do think broast is more applicable to your method. How am I supposed to know it means pressure-frying something? (Which, by the way, is how KFC is made, though I don’t know if it’s broasting exactly.)
But no matter who is right the duck looks really good. I love the caramelized skin :)

]]> By: Peter G http://norecipes.com/blog/japanese-style-broast-duck/comment-page-1/#comment-1909 Peter G Mon, 25 Aug 2008 05:11:01 +0000 http://norecipes.com/?p=437#comment-1909 I agree with Christine...whatever you call it, it's a great method yielding beautiful results...Lovely! I agree with Christine…whatever you call it, it’s a great method yielding beautiful results…Lovely!

]]> By: Peter G http://norecipes.com/blog/japanese-style-broast-duck/comment-page-1/#comment-22225 Peter G Mon, 25 Aug 2008 05:11:00 +0000 http://norecipes.com/?p=437#comment-22225 I agree with Christine...whatever you call it, it's a great method yielding beautiful results...Lovely! I agree with Christine…whatever you call it, it’s a great method yielding beautiful results…Lovely!

]]> By: Christie @ fig&cherry http://norecipes.com/blog/japanese-style-broast-duck/comment-page-1/#comment-1908 Christie @ fig&cherry Mon, 25 Aug 2008 04:42:15 +0000 http://norecipes.com/?p=437#comment-1908 Whatever it's called, it's delicious! Yum! :) Whatever it’s called, it’s delicious! Yum! :)

]]> By: Christie @ fig&cherry http://norecipes.com/blog/japanese-style-broast-duck/comment-page-1/#comment-22224 Christie @ fig&cherry Mon, 25 Aug 2008 04:42:00 +0000 http://norecipes.com/?p=437#comment-22224 Whatever it's called, it's delicious! Yum! :) Whatever it’s called, it’s delicious! Yum! :)

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