ok pause

ill trade it for pineapple clove macadamia nastar escargot

why cant i follow u

damn this s*** look near perfect out a "how to cook steak" vid

I gotta follow u first I think lol idk why

used one of those as a guide lmaooo

the amount of times i've pulled up gordan ramsay, j kenji, or joshua weismann steak vids is hilarious lol

ya I used the weismann one lol

i gotta test one soon tbh

recently overcooked a steak on the grill should be very clearly pink like yours or like the vids not slightly

out of all the ppl smh..

joshua “how to make this mexican dish.. BUT BETTER” weismann

lmao ya he's hella annoying but all the rest of the vids were super old or like 10+ minutes

I overcooked the last one I did and it pissed me off so bad since I rarely do em, s*** had like no color 😭

this was my first time basting tho

my s*** was like med-med well, but it was still juicy as hell

ya i need to try the basting. dont have thyme or rosemary tho, so will prob just do butter and garlic

instagram.com/reel/Cq4aVqxASrA

Tbt to when i cooked my rib roast for like 10 hrs and ir was still rare 😭💀

thus 🧢 or 📠

instagram.com/reel/CsbfQ_oL37V/?igshid=NTc4MTIwNjQ2YQ==

@boruto_dad

Ive never been 😭😭😭 willing to give it a go but i just like homemade more usually for choco chip

ok im gonna keep posting shanghai s***

yamazato at the okura garden hotel







kyushu themed kaiseki thing
look at how phat that hunk of toro is its chefs kiss
it was a crazy amt of food tho like theres more than just these pics
and the yellow wagashi (the little ball) on the fruit plate was so good... pink one didnt hit for me tho

sushi haru
kinda out the way but v legit

tofu is uni flavored 2

firefly squid

toro


i forget what shellfish but it has the liver on top

blood red tuna

forget what fish it is but its specialty is how the scales fry up crispy like that




live botan ebi
like they have a tank behind them and pull one out peel it and then give it 2 u while its still moving

玄匠
upscale yakiniku spot, course menu

this was fire--the beef replaced the rice in the futomaki

another firefly squid showing on top of this vinegary noodle thing
i never know what this noodle is but i guess its sort of kinda similar to mul naengmyeon maybe



oxtail was crazy--super tender, super fragrant and yum

beef tongue was also rly rly good
they finished w a salmon ikura rice or ochazuke and they made us onigiri w the leftovers

overall was tasty, and a lot a lot of food
everything grilled over binchotan

dessert kinda flopped but its ok
there was more food but im too lazy to post u get the gist

小山

toro handrolls
this spot is more izakaya style but they always r really generous w toro lol like look at how their toro handrolls is half ootoro half chutoro diced not minced and theres so much toro
good

i fl like the other stuff they have is decent but not mindblowing, can be a bit of a wait tho

moving along to other course menus

la scène ronde--super new restaurant, clearly aiming for a michelin star or 2. this was a dizzying amount of food

horse meat tartare
sakura shrimp w idk chestnut soup or something idr




radish over yakiniku sauced saltbaked aussie wagyu
bread in the bg was baked around the radishes somehow and then the radish was unsheathed and sliced for the dish
bread was nasty tbh but respect the uhhh effort behind this one

really pretty and tasty beets /foie gras prep. beets sweetness and earthiness rly complimented the foie gras nicely

tofu sheet on top of these hard to get chinese mushrooms

i think this is a bruleed sugar crusted pepino melon or something

toro, but with this weird chinese flower that grows in the snow or something. this toro is also one slice going from chu to otoro which is cool

overall there were a lot of cool chinese ingredients that showed up, which i enjoyed and thought was really cool. not really chinese preparations per se, but i think the use of native ingredients is always cool
and overall a pretty good exp
again not posting all the pics bc u get the gist

FOTD