Now, Japanese food is almost uniformly excellent, but every now and then it’s possible to get a craving for Western style food at 2 am. And if that’s your game, you can’t go past the popular 24-hour diner Jonathan’s for a fix of greasy home-style cooking. Like this:
If you would like to make tomato ice-cream, here’s how it’s done:
1. Take tomato sauce.
Still, there’s always a refreshing drink to wash the taste away:
In its defense, I haven’t tried this yet, but I was feeling slightly down on red vegetables after my first outing.
On the flip side, I took some Darrell Lea liquorice into work today, which has been scientifically proven as awesome. For a lot of my co-workers, this was the first time they had ever tried liquorice.
However, instead of the looks of fawning admiration I was banking on for introducing this miracle into their lives, I noticed much more of a subtle, kind of “horrified revulsion” vibe going on. The best compliment I got is that it was like eating an old tire.
So by my calculations, in the Antipodean-Japanese Battle of Gastronomic Terror, that’s one bowl of tomato ice-cream to one bag of liquorice. The score is 1-all. Bring it on, I say.