Japanese fried chicken (karaage) w/ salmon caviar (ikura)

"  Ikura's intensity lies in its sticky and viscous brininess that liquifies and oozes around the tongue after each pops.  When you think about it, a sauce, almost.  " We came home from a long weekend in Kyoto and, if I may, I want to talk about me and karaage for a bit. For those...

Boneless “turkey purse” w/ stuffings and peppercorn gravy

- "  An completely boneless, flabby, perfect roasting pouch engineered by nature that is 360 degrees encased in skins, ripe for any stuffings and cooks in one hour only  " Be hold, the answer is here. If you are one who is unreasonably attached to the grunt and unpredictability of the Thanksgiving turkey tradition, look...

Honeycomb macaroni w/ porky cream

"  Together, each cylindrical chamber separates easily with a brisk crack where the melted cheese are harvested and mingles with the cream sauce laying bare.  " On October 22nd 2018, in the darkness of the night, I laid on my eyes on Margeaux Brasseries's "honeycomb macaroni" for the first time, and heard destiny calling. At first...

The shroomiest mushroom risotto, without breaking bank

when powdered and browned in hot grease, dried shiitake’s exponentially multiplied surface areas darken and deepen boundlessly, releasing every molecules of that shroominess that would otherwise cost you a limb

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