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Tomorrow after lunch rush.    Nice infograph about our sandwiches in an Israeli publication.  

Guess who came to dinner?

how much will you be paying wilfrid to not post pictures of your sandwiches on instagram?

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6 hours ago, sweatshorts said:

The marinated toro was potentially the best piece of fish I've ever put in my mouth. I think Sivan said it was marinated in red wine and sake? I was pretty drunk by then.

Red wine and soy. A recipe from Hokkaido where it's sometimes also done with blue cheese. This week we also got mackerel from Maine, easily the best I've seen outside Japan and Spain. Being individually bled it is also as expensive as the bluefin tuna but there's nothing that can please me more than selling whole mackerel to Nyc and getting back plates of bones.

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7 hours ago, Orik said:

Red wine and soy. A recipe from Hokkaido where it's sometimes also done with blue cheese. This week we also got mackerel from Maine, easily the best I've seen outside Japan and Spain. Being individually bled it is also as expensive as the bluefin tuna but there's nothing that can please me more than selling whole mackerel to Nyc and getting back plates of bones.

Reminds me pre-pandemic.  We were at Cervo's, he had just gotten mackerel (probably not the stuff you got, but still nice and fresh, well-handled), and when I ordered it, he told me that I was probably the only person willing to deal with it - he got back a plate of bones. 

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9 hours ago, Orik said:

Red wine and soy. A recipe from Hokkaido where it's sometimes also done with blue cheese. This week we also got mackerel from Maine, easily the best I've seen outside Japan and Spain. Being individually bled it is also as expensive as the bluefin tuna but there's nothing that can please me more than selling whole mackerel to Nyc and getting back plates of bones.

From the gulf of maine guys? Bummer they don't ship retail.

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Yes. I'm working on what will probably be the first bluefin mojama this side of the Atlantic, and really trying hard to get them to process tuna hearts for me to cure. 

 

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Had 2 lovely sandwiches yesterday - both the halibut (aka Péché Mignon) and the Smoking Fox. Brought 'em home, and they were delicious. Also not cut perfectly in half, so I got the two bigger halves 😂 - even though one was only by 3 grams.

Got some tarragon vinegar and some Special Edition Hot Sauce as well. Proprietors nowhere to be found! 

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That was our day off that was supposed to be Tuesday, after it was supposed to be last Tuesday. I'm happy to say we only spent some of it at the avenue a construction site. 

Be careful with that hot sauce.

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12 minutes ago, Orik said:

Be careful with that hot sauce.

Thanks for the warning - I like to let Significant Eater test these things out first.  She spent a lot of time in New Mexico with lots of chiles. 

Interestingly, I've been increasing the heat levels on my Szechuan cooking - the last Mapo I made (2 nights ago) was crazy. The corn alongside really helped mellow things out, both with sweetness and corniness. But stupidly, I forgot to wear gloves when dealing with the fresh Thai chiles I had - and my hands were burning for hours.

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I use gloves and a mask while making these and still end up getting burns right where the gloves end.

We got more of that great tuna and uni from Maine. This week (from tomorrow, too late today) I'm going to try and serve the spine as a scrape-your-own dish like they do in Izakaya. Maybe I'll be able to add the bone "marrow" as well.

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On 9/17/2020 at 8:48 AM, Orik said:

That was our day off that was supposed to be Tuesday, after it was supposed to be last Tuesday. I'm happy to say we only spent some of it at the avenue a construction site. 

Be careful with that hot sauce.

 

On 9/17/2020 at 9:03 AM, joethefoodie said:

Thanks for the warning - I like to let Significant Eater test these things out first.  She spent a lot of time in New Mexico with lots of chiles. 

Oh , it's hot!  But it's an interesting heat, real front of tongue as opposed to burning on the way down. Tempered by the delicious fruit - good stuff.

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Thanks. Stopping the yeast right when there's still fruitiness but very little sugar is tricky but I'm getting the hang of it. 

I think we'll wrap up outdoor dining in two weeks as it seems silly to invest in heating just for the month. 

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