FWIW, I always gently beat the eggs with a fork till just after the yolks decompose. No separation, though I might fish out the membrane. A whisk would make it all too frothy.

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Sashimi, rice and salad ... Along with some California bubbles. That's what is for a lazy Friday dinner!

Broiled salmon
leftover fish tacos & roasted Evergood beef hot links sausage

roasted carrots
raw carrots

scalloped Potatoes (Yukon gold) - first time for this dish! My spouse made it.


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Our 3rd Sunbasket meal. Diablo shrimp tacos. Fairly good, but not spicy enough for me.


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Not dinner - lunch - having a full English at a proper dive greasy spoon cafe. I wonder if there will be black pudding.

How do you eat the sashimi, just with wasabi, or do you use any soy sauce? I recognize the egg, tuna, and salmon, what is the pinkish white fish you have there?

I am taking a break from sushi/sashimi, and prefer to get it at my local restaurant when I have it as they are a better qualifier of raw fish than I would be.

I also use a bit of soy sauce but not big on drowning my fish in a big sludge of soy and wasabi. The other fish is Hamachi.

Fortunately there is an excellent fish market near home with sashimi grade fish as good or better than all but the most exclusive restaurants.

Keep us posted. I loved full English in London diners and last had one for brekky with Silk Cuts in November 2003.

did you make the sashimi tamago? So gorgeous.

Yes, I took it out of the package I bought at Tokyo Fish Market, and sliced it with the sashimi knife. Voila. Home cooking! I made the furikake the same way. I opened the lid and sprinkled it all by myself. As for the wasabi, that I really prepared by taking the powder and mixing it with water, at home, all by myself. (The prepared stuff in the tube has too much extra junk in it). One day when I'm feeling rich, I'll buy some fresh wasabi root.

I love you like I love braslvr and herb baby. All super fun.
Tamago isn’t easy to cook. The Jiro movie mentions 10 years to perfect tamago!

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.

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.

Post-pool 4:30p supper at Picco, larkspur

gazpacho

shared pizzas

Strauss soft serve - vanilla - with mango / pineapple fruit


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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.

Are you saying that high-fructose corn syrup isn't another name for maple syrup? :p 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...

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 typically take a dab of wasabi and put it on my fish, and rarely have the wasabi/soy sludge. What I will do at times is take a single packet of soy and sprinkle it on the fish prior to consumption. One packet typically for the entire plate.

If I’m eating sushi/sashimi that I’ve purchased from a retail establishment, I will add a little soy sauce to this previously frozen fish. (By law, all tuna sold in the USA must be frozen…then thawed).
If I have caught the tuna myself (and it hasn’t been frozen), I will skip the soy sauce to better appreciate the true taste.
Not a wasabi fan.

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 she’d ever tasted. I had pulled pork, cole slaw and summer squash medley with rosemary. This may become a regular thing.

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.

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. I’m not sure of the reason.


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ah, by caviar I meant more that Russian-inspired stuff and not Japanese style of caviar. It’s all good. Tobiko pop :-)

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.

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.

My sister is down from Mass. for the week. She brought her husband, daughter and granddaughter. They are here to visit her daughter’s father’s 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. There’s a hazy IPA on the menu I haven’t tried yet, so that’s probably gonna wash my pizza down.

I think I'd need more than one to wash down vegan cheese :).

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.

Sorry, should have clarified that the ikura and masago are the closest I get to caviar... it's hideously expensive here (the cheapest I've found are small tins at a russian supermarket and those are $50/tin)... and I can't justify the splurge, especially if I don't like the flavour (having never tried it...

Glad your first impressions were positive ones! Definitely try the Nobu style sablefish recipe -- we do a 3-day marinade and it's delicious.

Vegan cheese and sausage?

I thought the same thing, and then thought dairy allergy.

I was spared. ABC was closed so we gathered at the Wicked Weed Funkatorium up the street. I wasn’t really hungry anyway so just ate chips off Mrs BV’s plate. I had a flight of barrel aged sours.

I am lactose intolerant and don’t have 100% success with lactase pills. So I err on the side of caution ordering non-dairy cheese when I’m out. I’m no vegan. I love meat as well as aged cheeses. Daiya is not a favorite, but I didn’t have many choices I could live with. I would never eat the stuff at home.

You can have goat cheese which is excellent on pizza. In fact it is the one I use most and I have no dairy issues. Also aged parm or Pecorino. I think most sheep or goat milk cheeses are ok. Fake cheese sounds gross.

Roasted pork tenderloin, purple hull peas, fried okra, fried green tomatoes, biscuits, sliced tomatoes, and cantaloupe.

I'm not a huge fan of plain goat cheese. I like it with add-ins that wouldn’t go on a pizza, like blueberries, cherries, orange peel.

All fake cheese is not the same. I eat the Follow Your Heart brand at home in sandwiches. It’s made from coconut oil, potato and corn starches. It’s not a bad smoked Gouda substitute. The big problem with all of it is it doesn’t easily melt. But the truth is I wouldn’t eat any of it if I didn’t have a problem with lactose.

Pulled pork nachos tonight. The pig and the pico de gallo-ish are house made, as in this house. The guac from Whole Foods, and the chips from Costco. The cheeses were from various places.

Tri colore baby gnocchi with sage butter.
I had some dental work so I am on a soft food diet.
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Maybe an herb goat cheese? It is very melty. I have seen goat gouda too.

Pasta:
spaghetti with Rao’s marinara
spaghetti with meatballs and Rao’s marinara
penne with olive oil & cheese; meatballs

organic vegetable plate
mixed green salad

Imperfect foods Alaskan Sockeye Salmon
 

My wife cooked some of the ingredients we got last Wednesday from IF. Sockeye salmon pieces, on top of rice with greenbeans and bell peppers. Very tasty.


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Here is the customised tamago cooking lesson for yours truly at Amanemu


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Here we go
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Almost
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Looking good
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My turn
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Done
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Brunch

Will leave it to the professional chefs , was quite an experience . Quite a time consuming process to make the beautiful and delicious omelette .
Should get some for dinner 😋 😎

Looking at this, methinks most of my tamago will continue to come from the refrigerator case at Tokyo Fish Market, Berkeley, CA.

Meanwhile, tonight's dinner is going to be a Sunday Breakfast dinner, consisting of bagels, smoked sturgeon, tomato, cucumber, cream cheese and cilantro.

Turkey taco supper including guacamole and sliced avocado, with flour tortillas

it’s funny how much I learned about avocado and guacamole from everybody here. I used to suffer overripe avocados and safeway-bought guacamole. It’s such a joy to just now make guacamole at home with perfectly timed avocados! Big yay for ft.


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