or 2000 bowls of Udon?Originally posted by udontknowme:i never spent a lot.
all the money's spent on stuff like lessons, school fees...and my parents paid for those...
i never had pocket money...how to spend???
probably enough to buy...a two-way airticket![]()
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that would depend on the ingredients in the udonOriginally posted by snobbish:or 2000 bowls of Udon?![]()
**take out Casio calculatorOriginally posted by udontknowme:that would depend on the ingredients in the udon![]()
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Sorry, i meant my mum can buy one car and holiday to 5 countries plus can start a small businessOriginally posted by snobbish:hmmm..
Honestly, can buy one car and holiday to 5 countries plus can start a small business![]()
Scary
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Originally posted by snobbish:
**take out Casio calculator
Assuming u spent [b]$15000
tempura udon $6----------2500 bowls
Plain udon $ 4.50******** 3333 bowls
Salmon udon $8~~~~~~1875 bowls
yaki Udon $7..............2142 bowls[/b]
have have!Originally posted by udontknowme:![]()
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i like tempura udon
u ish so cute![]()
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*wonders if someone can create a good udon dish with foie gras*![]()
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wtf...Originally posted by snobbish:have have!
Chef Menu
first course
raw bar
oysters/clams
Channel Oysters from Brittany in France
Oysters with 3 Mignonette SalsaÂ’s
Belon Oysters
Fresh Belon Oysters from France served with 3 Mignonette SalsaÂ’s
Sushi
-Grade-A Japanese Bluefin Tuna “Vol-au-Vent” with a light Fennel Puree
-Traditional “Nori-Maki” Salmon Roll with Red Flying Fish Roe
-Scallop Nori Sushi with Peruvian “Escabeche”
-Crispy Panko Crusted Red King Crab Leg
with Sesame-Wakame-Rice Vermicelli Salad
-Udon with Pan-seared Foie Gras on Sesame Crusted Sushi Rice Pineapple-Corn-Mango Salsa
and Lime Crema
-Paper Daikon and Cress Bluefin Tuna Roll
29
Sashimi
-“Feather-Cut” Traditional Sashimi
with Grade-A Japanese Bluefin Tuna
and North Atlantic Filet of Salmon served
with crunchy fresh shredded Daikon and Carrot
-Baby Octopus in a light crispy Tempura on
French Cordifole and drizzled with a light Soy-Lemon Hollandaise
-Paper Thin slices of European Sea Bass in a light Citrus Ponzu, a touch
of ginger and garlic and finished with a sizzle of hot sesame oil
served on two plates
my mom said tt cos i had various lessons...n the fees arent cheap.Originally posted by laurence82:my mum said i wasted one million dollars of her money
Originally posted by snobbish:have have!
Chef Menu
first course
raw bar
oysters/clams
Channel Oysters from Brittany in France
Oysters with 3 Mignonette SalsaÂ’s
Belon Oysters
Fresh Belon Oysters from France served with 3 Mignonette SalsaÂ’s
Sushi
-Grade-A Japanese Bluefin Tuna “Vol-au-Vent” with a light Fennel Puree
-Traditional “Nori-Maki” Salmon Roll with Red Flying Fish Roe
-Scallop Nori Sushi with Peruvian “Escabeche”
-Crispy Panko Crusted Red King Crab Leg
with Sesame-Wakame-Rice Vermicelli Salad
-Udon with Pan-seared Foie Gras on Sesame Crusted Sushi Rice Pineapple-Corn-Mango Salsa
and Lime Crema
-Paper Daikon and Cress Bluefin Tuna Roll
29
Sashimi
-“Feather-Cut” Traditional Sashimi
with Grade-A Japanese Bluefin Tuna
and North Atlantic Filet of Salmon served
with crunchy fresh shredded Daikon and Carrot
-Baby Octopus in a light crispy Tempura on
French Cordifole and drizzled with a light Soy-Lemon Hollandaise
-Paper Thin slices of European Sea Bass in a light Citrus Ponzu, a touch
of ginger and garlic and finished with a sizzle of hot sesame oil
served on two plates
mi oso...Originally posted by ShutterBug:I'd rather all the TIME that passed by, came back.![]()
U are not well ah......Good luck fot your good healthOriginally posted by myownlife:probably could have gotten myself one good car , haha.
can i get back health too.. i want back my health..![]()