restaurants

” So, Are You A Sucker Too ? “

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Food’s Biggest Scam : The Great Kobe Beef Lie !
By Larry Olmsted on Forbes
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These are cuts of the famous Kobe beef from Hyogo prefecture in Japan.
Note the exquisite marbling of fat throughout.
To see it in person, you need to go to Japan,
because real Kobe beef cannot be found in the U.S.
Photo: Wikipedia
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Think you’ve tasted the famous Japanese Kobe beef ? Think again !

Of course, there are a small number of you out there who have tried it –
I did, in Tokyo, and it is delicious. If you ever go to Japan I heartily recommend
you splurge, because while it is expensive, it is unique, and you cannot get it in
the United States. Not as steaks, not as burgers, certainly not as the ubiquitous
“Kobe sliders” at your trendy neighborhood “bistro.”That’s right. You heard me.
I did not misspeak. I am not confused like most of the American food media.
I will state this as clearly as possible:
You cannot buy Japanese Kobe beef in this country. Not in stores, not by mail,
and certainly not in restaurants. No matter how much you have spent, how fancy
a steakhouse you went to, or which of the many celebrity chefs who regularly
feature “Kobe beef” on their menus you believed, you were duped.
I’m really sorry to have to be the one telling you this, but no matter how much you
would like to believe you have tasted it, if it wasn’t in Asia you almost certainly
have never had Japan’s famous Kobe beef.You may have had an imitation from
the Midwest, Great Plains, South America or Australia, where they produce a
lot of what I call “Faux-be” beef.
You may have even had a Kobe imposter from Japan……….

Read the whole article HERE

” Eat Your Veggies Or You’re Not Allowed To Play ! “

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“ Sauteed Vegetables In Cheddar Sauce “

If mom would have served the veggies like this,
there would not have been a problem in the first place 🙂
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Life is Good ! Enjoy your veggies !
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” Osso Buco “

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Poor people who go through life saying : Food? Yeah , whatever. 😦

Tonight’s dinner , another few ounces sticking to my rib’s.
” Osso Buco ” , this one made with beef shanks instead of veal shanks.

Bon Appetit ! Life is Good !
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” Yellow “

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Had leftover pasta from yesterday and did not feel to have a big production.
This hit the spot : Pasta, butter, eggs, kosher salt, sriracha, garlic powder.
Will call this dish officially ” Yellow ”
(Must use yellow china, no other color or garnish unless it’s yellow :-).
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” What Would I find In My Fridge At 2.30AM? “

Well, this morning, I found this:

Perigord pate, frozen bread roll, arugula, greek yoghurt, chili. radishes, avocado, seasoning.
Stuff to make a decent vinaigrette. 🙂

Life is good ! (More so at 2.30 am)
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” I read this half- assed article by a very prominent and famous TV chef…”

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Slow Roasted Teriyaki “ Osso Buco ”

Here is what I cooked for myself (& Bella) after I read this half- assed article by a very prominent and famous TV chef/ judge on iron chef , that you have to braise veal shanks for a long time to make them edible.
What a load of crap, as usual, from one of our “recipe chefs ” on TV, most of which have no clue how to cook or be a “chef” in the real world.
Yes, a good traditionally braised Osso Buco can be a wonderful dish, but you lose most of the beautiful texture of the shank. In southern Germany and Austria we have a dish called “Gebratene Kalbshaxe” (usually and ideally spit roast ). Just season with salt and pepper, then SLOWLY !!! roast (whole shank or thickly sliced) until the connective tissues break down (at least 2.5 hours, often up to 4 hours) and you will have the most succulent, tasty, satisfying dish imaginable. During the last 15 minutes, baste liberally with teriyaki sauce.
Just goes to show that if you know and understand only part of something, to pass that on as the full truth will screw up the knowledge of the person who asked you for advise. Happens all the time with non-experienced so called “Chefs” and “Teachers”, who get all their knowledge and skills by sitting on a school bench instead of learning and, most important, experiencing, the facts, beauty and excitement of cooking in the real world, through observing and learning from REAL chefs in a REAL kitchen and soaking up the knowledge and skills offered to them with the passion of a real chef.

Bon Appetit ! Life is Good ! . .

” Bistek “, yesterday’s “CON” fusion dinner

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Yesterday’s “CON” fusion dinner :

Bistek is a traditional filipino dish. It originated in China but got it’s
name from the Spaniards who occupied the islands for centuries and had
difficulties pronouncing the chinese name for the dish.

Lomo Saltado is a similar peruvian dish which also contains potatoes
(french fries actually) and tomatoes. Since I did not want to have rice nor
tomatoes yesterday , I simply combined the two dishes.
The result was a great dish that hit all the right places for me.

Life is Good 🙂
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