My wife is interstate for end of year meetings at head office, and they’re out for dinner.
Industrial sous vide, indeed. Set at 52C, apparently.
Milk sous vide? I told her to ask about it
My wife is interstate for end of year meetings at head office, and they’re out for dinner.
Industrial sous vide, indeed. Set at 52C, apparently.
Milk sous vide? I told her to ask about it
Seems reasonable - can’t really imagine what else they might mean. Either way I want it!
The waiter said it’s marinated in milk and turmeric, then sous vide, then on the grill
Interesting
Don’t know. She’s still there, so I’ll hassle her tomorrow I guess to find out
Squid left. Charcuterie etc right
I have actually heard of milk steak before. I’ve never tried it. I wonder how it would work with say calf’s liver? I know you can soak it in milk to pull out the iron flavor.
Darn, I’m OMAD fasting now. Have to close this browser tab quick. Honestly this looks great and does not affect my OMAD day.
IKR?
It’s great having photos like that whatsapped to you when you’re 24 hours into a fast…
If I did my research correctly I think it’s this place?
https://adelaide.laboca.com.au/dinner-menu.html
I need to contact them and ask them to open up in Seattle.
Yep, that looks spot on. Probably a good thing we don’t live in Adelaide
Milk will make meat more tender, and it doesn’t have as much acidic nature as many marinades - salt brine, vinegar, soy sauce, wine, etc., which - even though they are liquids - can dry out some meats. I’d think our old friends salt + pepper + garlic in milk would be a good one to try.
Turmeric - now this isn’t usually seen. Lamb in a curry; different story, but as far as just spicing something, I’d think of fish for turmeric, not lamb. But what the hey…
Yeah, I think it’d be pretty interesting. Cursory googling didn’t turn much up. Might have to dig a bit deeper,. most interested in this now. (Although lamb down here is stupidly expensive given how many of the things we farm…)
Mic, I lived in Nova Scotia, Canada from 1990 - 1994, and one could get lobster for $3.50 per lb. - and those were relatively cheap Canadian Dollars - right from the holding tanks where the boats came in and unloaded their catch. Some years were a little more expensive, but only 50 or 75 cents. The local old-timers recalled the days when lobster was considered not fit to eat - they threw them on their gardens to nourish the soil.
5 kg bag of fresh scallops, $50 Yeah Baby.