weedy

To ME, anyway, the pleasure in great sushi* and sashimi is in great fish... not in any trick that might make lesser fish 'work' the fish I buy from my Japanese market is great right as is... with nothing at all done to it or put on it. That is, to me, where it needs to always start. If yours is bland, you need to find better fish. And it's likely to cost you. *i only eat out for sashimi and sushi at the super high end restaurants (the Morimoto and Nobu and Masa types of the world) in the US. I am spoiled by eating in Japan too many times. The average local place in North America is just too much as you describe your own effort: bland and boring. I'd rather buy great fish and cut it myself.

I did a very trad 'steakhouse' lobster dinner 2.5 lb. broiled lobsters (par boil 4 mins, split, clean the cavity, stuff, then at service time under the broiler for 10 mins) stuffed with a mix I made of bread crumbs diced cuttlefish and sea urchin, in a lot of melted butter. Creamed spinach. Corn (which, in a divergence from aforementioned steakhouse tradition) I made Mexican street corn style - roasted to almost a char then brushed with mayonaise and dusted with chile pequin and queso fresco trad martinis - about 3 gin to 1 part vermouth.

two unusual things I bought on the internets recently: Takii Umami Powder https://lindera-farms.myshopify.com/collections/all

google is not a medical search. google can turn up plenty of "pro" anecdotal evidence and unsubstantiated opinion as well there is some argument about the value of supplementation (although the AREDS recommendation for anyone with macular deregulation, or the precursor to that, is pretty firm in its recommendations), but much less 'controversy' about the value of antioxidants from FOOD.

and the AREDS study? i only posted one. that doesn't imply there aren;t others.

the AREDS study on macular degeneration found that a supplement that's mostly antioxidants: "The results showed that the AREDS formulation, while not a cure for AMD, may play a key role in helping people at high risk for developing advanced AMD keep their remaining vision." https://nei.nih.gov/amd/summary and there is this: https://www.hsph.harvard.edu/nutritionsource/antioxidants/#the bottom line on antioxidants The Bottom Line on Antioxidants and Disease Prevention Free radicals contribute to chronic diseases from cancer to heart disease and Alzheimer’s disease to vision loss. This doesn’t automatically mean that substances with antioxidant properties will fix the problem, especially not when they are taken out of their natural context. The studies so far are inconclusive, but generally don’t provide strong evidence that antioxidant supplements have a substantial impact on disease. But keep in mind that most of the trials conducted up to now have had fundamental limitations due to their relatively short duration and having been conducted in persons with existing disease. That a benefit of beta-carotene on cognitive function was seen in the Physicians’ Health Follow-up Study only after 18 years of follow-up is sobering, since no other trial has continued for so long. At the same time, abundant evidence suggests that eating whole fruits, vegetables, and whole grains—all rich in networks of antioxidants and their helper molecules—provides protection against many of these scourges of aging.

not to be contrarian, but is that not BOILING?

Buy chives?

Buy bagels? also, cream cheese, horseradish, and honey makes a very decent steak sauce

call them?

http://www.straubs.com/product/ortiz-old-style-anchovies/seafood?gclid=CKfkj_38ztMCFRtYDQodSVcBYw ?

It's difficult to imagine food poisoning coming on fast enough to be a problem unless they shot multiple episodes in a day.

Alton Brown is at least a trained cook. Iron Chef was traditionally "judged" by actresses and writers. by contrast, he's eminently MORE qualified. still, it's just silly TV entertainment.

I write either the start time or the 'done' time on a piece of tape and stick it on the cambro

mine came today... "only" 6 months later. it hadn't occurred to me to keep the old blade (even though it exhibits no visible 'issues') as I have no reason to think the new one won't be just as reliable.

I'm just back from 3 weeks on tour in Australia and New Zealand Sydney - this is the 6th time (i think) I've been to Cafe Sydney and it's still one of my favorite places anywhere. Great food, beautiful view, nice atmosphere, good service. a great place. Melbourne - Rockpool continues to be a strong entry here, especially their selection of steaks from wagyu through to 60 month grass fed... but crudos and other starters were also strong, including a stellar lobster omelet! Perth - Shorehouse restaurant (in Swanbourne) was excellent. on the water staring out at sunset over the Indian Ocean helps!, but also some really good food in a relaxed open air atmosphere. the bad news was that Rockpool Perth was poor in every way. Uncaring service, spotty cooking, wrong orders, a complete miss; and nothing at all what I would have expected based on my many previous visits to Rockpools in Melbourne and Sydney. Auckland - we had a nice dinner at Harbourside Ocean Bar Grill. nice spot overlooking the harbour, seafood centric menu. The local crayfish (a clawless lobster basically, it was more than a pound and a half, not the tiny Louisiana crawfish, if that's what you're picturing) was the standout winner.

i prefer the original, but the differences are small and I never use the bluetooth function

Yes it's promised to be in his forthcoming Low temp cooking book. Meanwhile, what about shabu or hot pot style? that is quick cooked but tends to come out grey.

not in a short cooking time, no. but then I'm more typically doing a chicken or duck breast for an hour or two... no longer.

A single wifi network and single phone controls multiple Philips Hue light bulbs (individually different if desired) so the principle should be the same. But... even in a classroom, I still say the advantage of the Anova over the Joule is you don't HAVE TO control it wirelessly. People do classes just fine with Polyscience circulators as well. Just set the temp on the device.

https://anovaculinary.com/blog/ personally I don't get why I'd want to start washing bags, or how one would effectively do that.

I'm mostly joking about the whole thing anyway... but I grew up in England. People aren't as provincial about food as you're painting them. Not one of my friends wouldn't be familiar with haddie and haggis and cock a leekie soup, and, for that matter, sushi. And we'd have corned beef at the Jewish deli, where it's actually good. <g>

While not strictly Irish it's far more common in Ireland than corned beef. Bangers are are of course ubiquitous, but hardly 'special' for St patrick's.

I'd suggest finnan haddie

Don't beg. It's unseemly. <g>