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Steve Yun posted:
This is a terrible take. I mean fried eggplant is great, and a precursor to eggplant parm, but baba ganoush? Garlic eggplant? Fish fragrant eggplant? Miso roasted eggplant? Those are foods I could live off of. If your eggplant is coming out spongy and flavorless then someone has hosed up, because eggplant is loving amazing.
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Sep 16, 2022 08:16
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Sep 16, 2022 11:18
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Steve Yun posted:
need more details. do you have a sauce for it?
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Sep 16, 2022 22:24
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No sauce, just salted after frying to make sure it stayed firm Flour, eggs, then a mix of flour and panko Fried at 350 until brown Skin doesn’t hold dredge well so if you fry put the pieces in skin side up first so they can harden before you flip it
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Sep 16, 2022 22:43
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bergs tonight. snake river farms wagyu ground beef. 
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Sep 18, 2022 04:21
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Development posted:bergs tonight. snake river farms wagyu ground beef. v nice
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Sep 18, 2022 04:28
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Isn't ground wagyu kind of pointless?
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Sep 18, 2022 13:15
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mystes posted:Isn't ground wagyu kind of pointless? nah it's pretty good. way better than steaks although thin cut for shabu shabu is my favorite.
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Sep 18, 2022 13:22
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it's also not the same thing as super high-end actual japanese wagyu that you see go for hilarious prices; they interbred japanese and american stock to get something new (and tasty)
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Sep 18, 2022 13:24
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there's a burger place in tokyo that does burgers with japanese wagyu and it's p good. i've never tried it at home because i like smashburgers. https://tabelog.com/en/tokyo/A1303/A130302/13096437/
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Sep 18, 2022 13:27
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But the whole point of wagyu is supposed to be the marbling and when you grind meat you can just add fatty parts to adjust the fat content so it doesn't matter how much fat is marbled in the meat? Edit: I guess some people say there are other differences though mystes fucked around with this message at 13:49 on Sep 18, 2022 |
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Sep 18, 2022 13:44
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Gumbo last night—shrimp, andouille, and okra. I sprinkled a little curry powder in too, I love it.
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Sep 18, 2022 14:23
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Rooting through the refrigerator, turned out pretty good.      Orzo could have gone a few more minutes though. Nhilist fucked around with this message at 20:11 on Sep 19, 2022 |
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Sep 19, 2022 20:05
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 Stuffed peppers, though I took this before cooking and forgot to take one after they were done.
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Sep 20, 2022 14:41
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Too hungry for a nice photo, but after I tasted it I wanted to share  This was incredible - a top 5 dish for me. Is there a name for a sauce of mirin + gochujang + black vinegar? It seems related to bibimbap sauce but no toasted sesame oil.
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Sep 22, 2022 14:52
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BrianBoitano posted:Too hungry for a nice photo, but after I tasted it I wanted to share Is it fried tofu and green beans + sauce? Sounds good, loving me a spicy, tangy, sweet stir fry sauce.
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Sep 22, 2022 17:50
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Hell yeah it is I'm getting better at wok cooking, the recipe says all veggies at once but I had a better time doing batches and tossing to flash off the steam 
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Sep 22, 2022 18:26
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Sous vide hanger steak with Italian salsa verde on top of white beans cooked with garlic, Calabrian chiles, broth and vinegar with some thin red onions on top. 
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Sep 22, 2022 19:36
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 Filet steak with Café de Paris butter, not pictured, a salad of spinach, celery, walnuts and blue cheese.
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Sep 22, 2022 20:52
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BrianBoitano posted:Hell yeah it is Thanks for posting the recipe. I eat a lot of tofu eating out but to my shame I have never really cooked with it. The frying step kinda turns me off. Doing it all in one pan seems less of a bother. Good excuse for finally getting a wok as well perhaps. Torquemada posted:
Healthy amount of butter, looks very good. Classic combo with the salad, but where are the potatoes?
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Sep 22, 2022 21:18
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Random Hero posted:Sous vide hanger steak with Italian salsa verde on top of white beans cooked with garlic, Calabrian chiles, broth and vinegar with some thin red onions on top. Sounds dope!
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Sep 23, 2022 15:39
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Vegetarian today, lentil soup with fried bread
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Sep 24, 2022 17:55
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Chicken, bak choy, pepper stir fry over rice noodles tonight.
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Sep 29, 2022 00:36
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How do you get decent bamboo shoots in the US help
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Sep 29, 2022 02:34
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Arglebargle III posted:How do you get decent bamboo shoots in the US help Your local Asian supermarket can probably hook you up.
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Sep 29, 2022 02:56
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Made a miso salmon bowl for dinner last night. Salad and thicc toast for hangover lunch today. 
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Oct 2, 2022 21:12
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Oneiros posted:it's also not the same thing as super high-end actual japanese wagyu that you see go for hilarious prices; they interbred japanese and american stock to get something new (and tasty) SRF again last night. to be honest, SRF wagyu short rib is very overkill and I would be fine just with regular prime rated short rib. cross section of the short rib after we separated individual bones.  cook: sous vide 48 hours @ 62.5C  cross section after searing  sliced into small pieces. it's way too rich otherwise.  plated. sauce was the sous vide juices cooked down a bit. crispy bits were fried beef fat trimmings. 
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Oct 2, 2022 22:57
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Goddamn
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Oct 3, 2022 15:03
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That looks great. Your commentary reminds me of an article I read once and can’t find again: a food site set out to review the premium steak options available. All told it was 7 or so steaks up for review, from US wagyu to imported Japanese beef. There was originally going to be a video to accompany the article, but scrapped it on review because the reviewers started struggling halfway through the tasting. They didn’t think viewers would enjoy watching people look miserable while eating snow beef that cost hundreds to import from Japan.
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Oct 3, 2022 15:40
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Reminding me of a dish of bottarga and lardo I ordered in Sardinia, which was exquisite for about four mouthfuls but exhausting thereafter.
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Oct 3, 2022 16:17
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Democratic Pirate posted:That looks great. for sure, high end japanese imported wagyu is best served in small slices or small chunks. here's a few different preparations/amounts I have tried: at manresa (los gatos): a single small chunk  at ranzan (redwood city): 3 small chunks - this was the perfect amount  at ancora (san francisco): 6 small chunks - too much. I had trouble eating this (masami cattle ranch, american wagyu)  one thing I cannot do is wagyu served as nigiri sushi. the flavor profile and strength of the wagyu really takes away from being able to taste the sushi rice. at ju-ni (san francisco): wagyu nigiri. meh.  at akiko's (san francisco): wagyu with truffle on top. meh. 
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Oct 3, 2022 21:12
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as someone who has never had it - why is it such a struggle? is it like having too much buttercream frosting is just sickeningly rich? i've never considering that eating too much good steak would be a chore
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Oct 3, 2022 21:27
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It’s not really ‘good steak’, it’s its own thing. It’s like the difference between foie gras and beef liver, or lardo and bacon.
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Oct 3, 2022 23:19
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kumba posted:as someone who has never had it - why is it such a struggle? It’s super rich. I had Miyazaki A5 and it’s kind of like eating steak flavored butter. It coats your mouth in fat like eating toro.
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Oct 4, 2022 03:06
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Torquemada posted:It’s not really ‘good steak’, it’s its own thing. It’s like the difference between foie gras and beef liver, or lardo and bacon. Chemmy posted:It’s super rich. I had Miyazaki A5 and it’s kind of like eating steak flavored butter. It coats your mouth in fat like eating toro. never would have considered that but totally makes sense
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Oct 4, 2022 14:44
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I've only had A5 wagyu twice in my life: once with very small, thinly sliced portions, and once an entire ribeye. They were both fantastic experiences but boy howdy did I regret tackling the whole steak later on, the richness definitely messed with my stomach.
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Oct 4, 2022 14:58
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MadFriarAvelyn posted:I've only had A5 wagyu twice in my life: once with very small, thinly sliced portions, and once an entire ribeye. sometimes you wag the steak, sometimes the steak wagyu.
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Oct 4, 2022 15:23
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LifeSunDeath posted:sometimes you wag the steak, sometimes the steak wagyu. This would be a fantastic thread title.
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Oct 4, 2022 15:40
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LifeSunDeath posted:sometimes you wag the steak, sometimes the steak wagyu. Lmao nice
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Oct 4, 2022 17:33
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 Acorn squash soup. Color and volume was a bit lacking so I also added a cup of orange sweet potato
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Oct 8, 2022 18:58
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