Text 25793, 86 rader
Skriven 2015-04-08 09:57:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: beefy wanderings 469
================================
-=> Quoting Michael Loo to Nancy Backus on 04-06-15  04:09 <=-

 ML> I don't understand what the people behind the counter are
 ML> thinking. Unless it's a case similar to the evolution of
 ML> spiciness levels in the US. Some tourist who has read that
 ML> the apotheosis of meat is moist brisket, his source being
 ML> the Atlantic or USA Today or the New York Times, orders it
 ML> and then complains that it was too fatty (you see this a
 ML> lot in Trip Advisor and Yelp and suchlike). And instead of
 ML> saying that's what you ordered, you ignorant butthole, the
 ML> people behind the counter cut them another order saying,
 ML> sorry, our mistake. So the language evolves, sort of, so
 ML> moist brisket from a tourister-looking person may mean
 ML> something else than the same order from a drawly big white
 ML> guy with a ten-gallon hat.

I'm sorry, but I'd think that the "that IS what you ordered, sir"
approach would have been more appropriate, Yelp and Trip Advisor
notwithstanding... :)  And then perhaps the tourist might learn that dry
brisket was what he really wanted... or maybe discover the blisses of
moist after all...  ;)  And one wouldn't have to be a big drawly white
guy with a ten-gallon hat to get the proper order...  :)

 ML> And there's the issue of Wagyu beef. So some intrepid
 ML> traveler in the olden days tasted Kobe beef and found it
 ML> the next best thing to foie gras (which it is). And you
 ML> could get the stuff outside Japan, thanks to the miracles
 ML> of dry ice and fast jets. Then some clever person decided
 ML> to take some of those cattle from Japan (perhaps smuggled)
 ML> and grow them to Japanese specs and label them Kobe, the
 ML> US being exceptionally lax on the appellations that are so
 ML> highly prized and protected by other cultures. But other
 ML> than les plus fins gourmets, nobody would buy, so what to
 ML> do. Of course, take animals with any Japanese bloodlines,
 ML> raise them normally, and then call them Kobe and sell the
 ML> meat at grossly inflated prices. The evolution goes, as I
 ML> see it, that clever whistleblowers got hold of the scandal
 ML> (why didn't they do this with fake crab, I wonder), so the
 ML> growers started using terms such as Kobe-style and Wagyu.

No lack of cleverness here... sense, maybe... ethics, probably... ;0

 ML> And on and on, and you can now get Wagyu so-called burgers
 ML> at thousands of places, despite the fact that a burger
 ML> actually worthy of the name would put off any red-blooded
 ML> American eater. 

I'm guessing that if one sees a Wagyu burger being touted, chances are
that it isn't properly so named....?  

 ML> Yesterday I ate samples of Wagyu from Kyushu (rivalling Kobe
 ML> in reputation). How I got access to it and how much it cost
 ML> I will not divulge. Four 1/2 oz slices of what was billed as
 ML> "choice short rib" but I believe was actually navel brisket;
 ML> an ounce each of chuck tender and tri-tip. I would estimate
 ML> these as 60, 50, and 40 percent fat respectively. They were
 ML> all incredibly beefy and luscious, with the tri-tip actually
 ML> the tenderest and the chuck tender a bit chewy. 
 
Sounds like you got yourself quite the treat...  :)   Were they raw,
rare, or elsewise cooked...?   :)

 ML>> many witnesses, including, thankfully, the boss, who gave
 ML>> the meat one look and then himself cut me at least a pound
 ML>> and half of the best. I took the first order and, in view of
 ML>> customers and staff, and threw it noisily in the trash.
 NB>> Sounds quite a satisfying action... ;) 
 ML> Afterward I was torn between being proud and embarrassed.

Understood.  But I think proud should have overcome... it needed to be
done... 
 
 ML>> The second order was perfect. It also prevented us from even
 ML>> thinking about going to Kreuz or Chisholm or Smitty's.
 NB>> And a perfectly satisfying meal, as well...  :)
 ML> Aside from a small residual knot in my stomach, all was well. 

I can relate... ;)

ttyl           neb

... "... from a mind so twisted, it was actually sprained."

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