Ladies Night Skoal, Hosted by Morimoto
posted by Dave Arnold and Nastassia Lopez (Hey, what is this SkÃ¥l Project anyway?) It’s Ladies Night! Presented by: Morimoto! Ladies… And, buttertastic: For sweets: For meats: And anything in between:
Author: davearnold
Tuna Spinal Jelly
posted by Dave Arnold We have a new ingredient that we really like—raw tuna spinal jelly. We were introduced to it by our Ike Jime sensai, Chef Toshio Suzuki of Sushi Zen, when he was breaking down a whole Kindai Tuna (post on that soon). When fresh, the raw jelly tastes like fresh sea water. […]
Heirloom Tomatoes: WTF?
posted by Dave Arnold Don’t get mad. Everyone I know makes an heirloom tomato salad; but heirloom tomato salad irritates me. A tomato isn’t delicious because it is an old variety or because it comes from a farmer’s market. A tomato is delicious if it tastes good. Many heirloom varieties aren’t very good. It is […]
Ike Jime 4: How-To Pointers
posted by Dave Arnold Ok. I know the blog has gotten a bit gruesome with all the fish killing. This will be the last Ike Jime post for a little while; but before we move on I wanted to post some pointers for those wishing to try the technique. Ike Jime, for those who don’t […]
Fish Anesthesiologists
posted by Dave Arnold We were looking for a good fish anesthetic. We figured that knocking fish out prior to killing could improve taste and texture even more than just using our fancy Japanese Ike Jime techniques alone. Our assumption is that anesthesia reduces stress in fish. Stressed fish make inferior meat. Stress reduces the […]