What's for dinner?
Jul 31, 2021 | 4:29 pm
#5371
Join Date: Jan 2015
Posts: 3,734
Not sure it would survive the trip overseas From what I have heard, fresh wasabi root spoils incredibly fast. Not sure if it could be grown in North America (I'd be willing to give it a try though)
Tamago is definitely a challenge. I have seen people attempt it... don't think it'll take 10 years to perfect it (at least not at a commercial level)... but I could see a few months worth of effort to be able to do it consistently.
Tamago is definitely a challenge. I have seen people attempt it... don't think it'll take 10 years to perfect it (at least not at a commercial level)... but I could see a few months worth of effort to be able to do it consistently.
Jul 31, 2021 | 5:27 pm
#5372
Join Date: Aug 2012
Location: SEA
Programs: Atmos Gold, Bonvoy Gold
Posts: 1,989
And the first 2 years on eggs alone! Speaking of Jiro, I've learned that freezing then thawing an octopus will yield similar results as Jiro's multi-hour massaging.
Jul 31, 2021 | 10:36 pm
#5373
FlyerTalk Evangelist
Join Date: May 2008
Location: San Francisco
Programs: GM on VX, UA, AA, HA, AS, SY; Budget Fastbreak; GM with hotels; Waymo; Honda crv; iOS
Posts: 36,605
Post-pool 4:30p supper at Picco, larkspur
gazpacho
shared pizzas
Strauss soft serve - vanilla - with mango / pineapple fruit
gazpacho
shared pizzas
Strauss soft serve - vanilla - with mango / pineapple fruit
Aug 1, 2021 | 1:44 pm
#5374
A FlyerTalk Posting Legend
Join Date: Jul 1999
Location: Over the Bay Bridge, CA
Programs: Jumbo mas
Posts: 42,553
The fish market sells the roots for about $80 a pound ... it is in the refrigerated fish case and i think it is on a bed of ice or something special to keep it fresh. It also loses its flavo(u)r shortly after grating it. It is apparently about the most difficult of commercial crops to grow. The "wasabi" paste one typically eats is about as authentic as the "maple" syrup that (now past tense?) comes from Mrs. Butterworth's head.
Aug 1, 2021 | 3:07 pm
#5375
Join Date: Jan 2015
Posts: 3,734
The fish market sells the roots for about $80 a pound ... it is in the refrigerated fish case and i think it is on a bed of ice or something special to keep it fresh. It also loses its flavo(u)r shortly after grating it. It is apparently about the most difficult of commercial crops to grow. The "wasabi" paste one typically eats is about as authentic as the "maple" syrup that (now past tense?) comes from Mrs. Butterworth's head.
I'm sure that there was a trace of maple syrup in the tank before...All joking aside, I've never had real wasabi before, but I'd like to try it (and to try to grow it myself). I usually take the faux-wasabi straight up with my sashimi... not a lot mind you, but the thought of dipping a perfectly good piece of sashimi/sushi into the salt-bath that the soy sauce is just makes me convulse... Soy sauce has it's place, but I've never liked it with my sashimi...
Aug 1, 2021 | 3:23 pm
#5376
FlyerTalk Evangelist
Join Date: May 2008
Location: San Francisco
Programs: GM on VX, UA, AA, HA, AS, SY; Budget Fastbreak; GM with hotels; Waymo; Honda crv; iOS
Posts: 36,605
I almost never dip any sushi in sauce because I assume the chef already seasoned it :-)
very Jiro-influenced.
Aug 1, 2021 | 4:04 pm
#5377
A FlyerTalk Posting Legend
Join Date: Jul 1999
Location: Over the Bay Bridge, CA
Programs: Jumbo mas
Posts: 42,553
Are you saying that high-fructose corn syrup isn't another name for maple syrup? I'm sure that there was a trace of maple syrup in the tank before...
All joking aside, I've never had real wasabi before, but I'd like to try it (and to try to grow it myself). I usually take the faux-wasabi straight up with my sashimi... not a lot mind you, but the thought of dipping a perfectly good piece of sashimi/sushi into the salt-bath that the soy sauce is just makes me convulse... Soy sauce has it's place, but I've never liked it with my sashimi...
I'm sure that there was a trace of maple syrup in the tank before...All joking aside, I've never had real wasabi before, but I'd like to try it (and to try to grow it myself). I usually take the faux-wasabi straight up with my sashimi... not a lot mind you, but the thought of dipping a perfectly good piece of sashimi/sushi into the salt-bath that the soy sauce is just makes me convulse... Soy sauce has it's place, but I've never liked it with my sashimi...
Aug 1, 2021 | 4:31 pm
#5378
Join Date: Feb 2005
Location: Philly burbs
Programs: US,UA,AA,DL,hhonors
Posts: 2,966
If I have caught the tuna myself (and it hasnt been frozen), I will skip the soy sauce to better appreciate the true taste.
Not a wasabi fan.
Aug 1, 2021 | 6:34 pm
#5379
FlyerTalk Evangelist
Join Date: Jan 2004
Location: About 45 miles NW of MCO
Programs: Acapulco - Gold, Panama - Red, Timothy Leary 8 Mile High Club
Posts: 31,257
I ran out to the nearest restaurant from our VRBO and ordered potluck. Mrs BV said the redneck Cuban sandwich was one of the best things shed ever tasted. I had pulled pork, cole slaw and summer squash medley with rosemary. This may become a regular thing.
Aug 1, 2021 | 6:56 pm
#5380
Join Date: Jan 2015
Posts: 3,734
one could make the analogy with caviar and king crab legs. I prefer both solo without stuff. I know that people like their caviar on blini or in eggs etc. I know people eat their king crab legs in noodles or salad. Just different prefs.
I almost never dip any sushi in sauce because I assume the chef already seasoned it :-)
very Jiro-influenced.
I almost never dip any sushi in sauce because I assume the chef already seasoned it :-)
very Jiro-influenced.
Aug 1, 2021 | 7:27 pm
#5381
FlyerTalk Evangelist
Join Date: May 2008
Location: San Francisco
Programs: GM on VX, UA, AA, HA, AS, SY; Budget Fastbreak; GM with hotels; Waymo; Honda crv; iOS
Posts: 36,605
Grilled chicken (braslvr!!!)
roasted carrots
oven fries - Yukon gold
oven fries - russet
sauteed red onions
raw carrots
I love the Chicken so much even without sauce.
some of the skin blackened. Im not sure of the reason.
ah, by caviar I meant more that Russian-inspired stuff and not Japanese style of caviar. Its all good. Tobiko pop :-)
roasted carrots
oven fries - Yukon gold
oven fries - russet
sauteed red onions
raw carrots
I love the Chicken so much even without sauce.
some of the skin blackened. Im not sure of the reason.
I've never had caviar (beyond ikura or masago or similar), but I agree. King crab legs (to me) are best simply cleaned and steamed (maybe with seasoned water). I've tried dipping them in butter, but it just left me with an oily residue. Granted I haven't tried various compound butter suggestions, but I suspect they wouldn't influence it one way or another. Masago or ikura sprinkled lightly on some warm rice is nice.
Aug 1, 2021 | 8:25 pm
#5382
Join Date: Oct 2002
Location: SFO
Programs: AY Gold, HH Diamond
Posts: 8,609
Grilled hamburgers and hot dogs, tater tots, and sliced lettuce, tomatoes, and onions. Cold Rose while prepping and some left over Pinot with the meal.
Ice cream Sundaes are on deck for dessert.
Ice cream Sundaes are on deck for dessert.
Aug 1, 2021 | 9:15 pm
#5383
Join Date: May 2015
Location: South Florida
Programs: DL Skymiles KE Skypass
Posts: 2,811
When I worked as a delivery driver for a take-out Sushi place some years back, I saw how they made the tamago brick that was created before it was sliced. They used a special rectangular egg pan that they would pour the beaten mix in, let it set, then fold it on top of itself, add more mixture, and continue the process until a brick was completed, then refrigerated until it was sliced for the sushi order. A few bricks were made daily, and usually as sold out before the end of the day.
Aug 2, 2021 | 6:13 am
#5384
FlyerTalk Evangelist
Join Date: Jan 2004
Location: About 45 miles NW of MCO
Programs: Acapulco - Gold, Panama - Red, Timothy Leary 8 Mile High Club
Posts: 31,257
My sister is down from Mass. for the week. She brought her husband, daughter and granddaughter. They are here to visit her daughters fathers family (long complicated story). She invited us to meet them this afternoon. We are gathering at Asheville Pizza and Brewing company, one of my favorite places. I will probably order a 12 with vegan cheese, bell peppers and sausage. Theres a hazy IPA on the menu I havent tried yet, so thats probably gonna wash my pizza down.
Aug 2, 2021 | 8:46 am
#5385
Join Date: Oct 2013
Location: ORD
Programs: UA Silver, Marriott Platinum/LT Platinum, Hilton Gold
Posts: 5,639
.Last night, we tried the first of our Sitka Salmon Shares delivery - signed up through the end of the year thanks to chgoeditor's good reviews. We made the sauteed sablefish over tomato-saffron broth, with mushrooms and blistered cherry tomatoes, from the Sitka website. Very good, and the sablefish was high quality. We have a few more sablefish fillets and some halibut from our first delivery. So far very pleased with our purchase! Seems like a good way to ensure we're eating a good quality fish once a week.