Gastronomie Visuelle

I kept telling myself this was way too expensive… right until the first bite landed. Still can’t decide if it was financially responsible, but at least now I understand the omakase experience 😂

Blazed my black stone to get as hit a sear as possible. Threw on some butter towards the last couple flips and I think that gave it a nice char. Tasted great, and even though it was not as rare as I wanted it was very juicy! Ribeye for sure but this was still great . Is medium the way to go with a leaner meat?

Had this in Kyoto.

Fresh seafood over rice served in a wooden tub with miso soup and condiments.
Simple, comforting, and one of my favorite meals from the trip.

I took advice from this group after my first version of this dish and i like this look a lot better. Would love any thoughts here. Topped with tricolor heirloom granita, yuzu koshu, tajin, mint

I saw opinions are divided on this. Had to find out by myself.

My conclusion: both fractions are right. It is amazing but you don't really need to do it.

Roasted in the oven at 200 for 30 mins; cast iron seared for about 4 minutes total, 2 on each side, flipping every 30 seconds. Dry brined overnight in salt, pepper, and garlic.

Not sure what the traditional recipe is but this is how I made it…
Fried the spam for a few mins till it browned a little, then I added a mix of soy sauce, rice wine vinegar and sugar. Cooked a bit longer so it went sticky.
The sushi rice is mixed with a little sushi vinegar (kong yen brand). Used the spam tin and some cling film to mould the rice with the spam, then wrapped in a trimmed nori sheet ☺️

This lemon-flavored Japanese-style chicken is a nostalgic school lunch staple that's still loved by kids and adults alike. Originally developed in 1981 in Tsubame City, Niigata Prefecture, this dish gained popularity across Japan and was even awarded a special jury prize at the 2014 International Local Gourmet Grand Prix. The crispy fried chicken is coated in a sweet, savory, and tangy sauce made with soy sauce, sugar, mirin, and lemon juice. It’s light yet satisfying, making it a perfect main dish for summer meals or lunchboxes.

Japanese Lemon Chicken (Tori no Lemon-ni)

COOKING TIME: 10 minutes | Servings: 2

10.5oz(294g) boneless chicken thighs

2tbsp potato starch (or cornstarch)

Cooking oil, enough for shallow frying (about 0.2 in. / 5 mm depth)

(A) 2tbsp sugar

(A) 2tbsp soy sauce

(A) 1tbsp mirin

(A) 1tbsp lemon juice (adjust to taste)

1. Cut the chicken into bite-sized pieces and in a plastic bag with the potato starch. Seal and shake until the chicken is evenly coated.

2. Heat a shallow layer of oil (about 0.2 in. / 5mm) oil in a frying pan over medium heat. Add the chicken and shallow-fry for 5–6 minutes, turning once, until golden and cooked through.

3. While the chicken is cooking, combine the A ingredients (sugar, soy sauce, mirin, and lemon juice) in a microwave-safe bowl. Microwave uncovered at 600W for 1 minute to make the sauce. (Alternatively, heat in a small saucepan.)

4. Drain the cooked chicken and toss in the sauce until glossy and well coated.

5. Plate and serve. Enjoy hot or cold.

Tips & Notes

- You can substitute chicken thighs with chicken breast or tenderloins. If so, slice them thinly and season with 1 tbsp. sake and 1 tsp. sugar before cooking.

- For young children, reduce the lemon juice to about 2 tsp.

- Bottled lemon juice works fine.

- Store leftovers in the refrigerator for up to 3–4 days or freeze for up to 1 month.

- To reheat: microwave uncovered (500W = 70 sec., 700W = 50 sec.). Defrost frozen portions in the fridge first.

- This recipe uses a 10-inch (26 cm) frying pan.

Bought this piece at Trader joes (so nothing fancy).
Best by date was May 11th.
On the 10th I brine it with salt and leave it in the fridge (as is - open air). I wanted to reverse sear it, But I forgot about it and then we were travelling… so this thing has been drying out for 10 days now.

Is there any way we can cook this? Of course I wouldn’t eat it by myself, but I’m curious if I have inadvertently reproduced the moldy aging process you see in these butcher shops.

Texture is hard with some softness

Got married three days ago and my wife requested the first meal I cook for her post-wedding to be steak. Got a two pack of Snake River Farms top sirloin steaks for a great price and some mac n cheese (the best side with steak, without a doubt).

Cook method:
Salted and left uncovered in the fridge for about 3 hours. Patted dry then covered in cracked peppercorn mix and left it out for an hour before cooking. In a pan 2 minutes a side then removed for a minute while I threw some butter, orange peel, and garlic into the pan. Steaks back in and basted both sides for 30 seconds then rested for 10 minutes before cutting in.
The wife finished before me!

You’ll love this blueberry lemon bread. It’s super moist and so delicious. I love it for breakfast. Something good to make this Memorial Day weekend.

INGREDIENTS
Bread
2 ½ cups cake flour, sifted and then measured (NOTE: If you are using all-purpose or plain flour, reduce the flour amount to 2 1/4 cups.)
2 teaspoons baking powder
1 teaspoon salt
2 eggs, well beaten
1 1/2 cups white granulated sugar
½ cup vegetable oil
½ cup whole milk
juice and zest of 1 large lemon
½ teaspoon pure vanilla extract
1 ¼ cups fresh or frozen blueberries tossed with 1 Tablespoon flour
If you are using frozen blueberries, be sure to thaw and then measure.
Granish: Extra blueberries and lemon zest (optional)
Icing
1Tablespoon butter
2 Tablespoons milk
1 3/4 cups confectioner’s sugar, sifted and then measured
4 Tablespoons fresh lemon juice
¼ teaspoon pure vanilla extract

INSTRUCTIONS
Preheat the oven to 350 degrees. Grease and flour a 9×5 loaf pan. In a large mixing bowl combine the flour, baking powder and salt and set aside.
In a separate mixing bowl, using an electric mixer or whisk, beat the eggs until light and fluffy.
Add sugar and oil to the eggs and stir using a wooden spoon or whisk. (NOTE: Don’t use an electric mixer for the rest of the mixing.) Over mixing will cause the bread to be tough.
Slowly add the dry ingredients to the egg mixture, alternating with the milk.
Add lemon zest, lemon juice and vanilla extract. Gently stir.
Gently fold blueberries into the batter. Pour batter into the prepared loaf pan. Place in the preheated oven. Bake for 50 minutes to 1 hour or until a toothpick inserted in the center comes out clean. Be careful not to over bake. ( check on the bread after about 40 minutes. If it’s getting too brown, reduce the heat to 325 degrees and continue baking until a toothpick inserted in the middle comes out clean.
Allow bread to cool completely in the pan on a wire rack before glazing with the lemon icing and slicing.
Make the icing: Melt butter and milk together in a small saucepan. Pour the hot melted butter and milk over the confectioners’ in a small mixing bowl. Add lemon juice and vanilla extract and whisk well or beat until smooth and creamy. When bread is cooled, take out of pan and place on a wire rack and drizzle icing over bread. Let icing set for about 15 to 20 minutes before slicing. Garnish with fresh blueberries and lemon zest, if desired. Wrap bread in plastic wrap and store in an airtight container. Bread will stay fresh for up to 5 or 6 days.

You've gotta see them live really!

Dry brined for about 8 hrs, seared in olive oil and butter for 40+20+10+5+5 seconds per side. I like to keep a stopwatch running and tapering off the time between flips.

Then it went in a 70c oven for about 6 or so minutes before resting in aluminium foil for another 5.

Very happy with the result!