brypto

"I only launched the coin because I had to in order to stream" is an interesting sentiment that I heard today, hadn't really thought about it like that before

What should I have as my banner?

The empty space is bothering me

Taste Buds

Alright so I did a thing and bought 5 dozen eggs from Costco. What are your favorite egg-forward dishes to try out?

Here’s my list so far:
– soft scrambled
– French omelette
– homemade mayo
– soy-marinated eggs
– deviled eggs
– pickled eggs
– cured egg yolks
– egg bites
– egg salad
– quiche

untz untz

You already know what I'm listening to right now

https://open.spotify.com/album/3DmcV2cmZdX9olNRHcRUZ2

Wow On & On instant banger

https://open.spotify.com/track/4etHuFADJ1ZxYYLj40nEiu

You already know what I'm listening to right now

Is there anyone from the Coinbase fraud team on here?

i'm gonna die on the hill that 99% of people don't actually care about their privacy on the internet

Or if things are decentralized*

*until they do (in both cases)

Made salmon three ways last night which is typically my favorite way to use up a whole side of salmon from Costco

I start my removing the belly from the bottom of the salmon and trimming any more marbled bits off the top to leave me with a squared off block for filets

I take the belly and (after an optional quick salt and sugar cure) slice the fatter end into sashimi-style slices (or nuggets depending on the shape) and then dice up the rest for poke or ceviche

For the slices / nuggets one of my favorite preparations is to lay them out flat on a plate, sprinkle with salt, and sear them with a blowtorch (can also use the broiler for a couple mins). Finish by garnishing with olive oil, lemon zest, scallions, a little bit of soy sauce, sesame seeds, etc. — get creative!

Doing this with the fattier belly section renders some of the fat leading to the most juicy and unctuous bite. One of my favorites to make at home and rarely lasts long between Abby and me. Perfect as an appetizer, especially with guests.

The diced up belly bits I’ll usually just eat raw as poke mixed with maybe a bit of soy or mayo and sriracha. This time I decided to marinate it two ways: one with soy, honey, and garlic and the other as more of a ceviche-style experiment with leftover homemade mignonette that I had in the fridge. Gonna try both of those today.

Finally I split up the main loin block into equal size rectangular pieces (can usually get 3-4 out of it) for roasting in the oven. I mix up the seasonings on these. This time I went with:

1. Salt, pepper, garlic, paprika
2. Trader Joe’s citrusy garlic
3. Soy and honey glazed

Roast in the oven at 375° until it hits an internal temp of 120° (most people tend to severely overcook their salmon imo). With a few degrees of carryover it leaves you with some beautifully cooked and juicy salmon that’ll have you craving it again soon. See the third pic if you don’t believe me — look at that flakey goodness!

This is great in a salad or one of my favorite ways to eat it is little seaweed tacos, optionally with some avocado (none of mine were ripe) and hot sauce (sriracha is nice here but I was out of it). Emily Mariko was really onto something with these. I topped mine simply with a bit of yuzu kosho which is one of my absolute favorite accompaniments for salmon and an ingredient that you should definitely have in your pantry (go to an Asian grocery store, get the green one).

Overall yummy dinner last night and I’m excited to have the rest today and tomorrow. It’s fun to break it down into different preparations to mix things up and allow you to get creative. Let me know if you try any!

📍 Messy, Greenwich Village, NYC

The team behind Lighthouse (which I’ve also heard great things about) opened this casual Mediterranean spot a couple months ago and I’d been meaning to check it out

Wow, it was SO good, way better than I even expected based on the laid back, hole in the wall vibes on Sullivan Street

The chicken and steak sandwiches were both excellent: perfectly cooked meat (especially the chicken which was super juicy) and the other ingredients (salad, amba, tahini) all added a lot to the sandwiches.

They also layer the ingredients in the pita so that you get a bit of everything in each bite which I thought was a pretty pro move. They’re not the biggest sandwiches but they pack a punch and at $11 each are a great deal. Beware that — as the name implies — they are a bit messy to eat.

I also got a side of the “addictive cabbage” which comes in the bowls and I had high hopes for based on some reviews I read but I thought it was just alright (basically just lightly cooked, peppery cabbage)

Pro tip: get a side of chipotle mayo, it’s better than average and really flavorful, perfect to add a bit to the sandwiches

The place is cute with a few seats both inside and outside, and Washington Square Park is only two blocks away if you wanna go have a little picnic like I did (at the dog park with Rooni in my case today). The staff was also super friendly and helpful.

Overall loved this spot and will definitely be back for lunch or a quick dinner soon!

Rating: ⭐️⭐️⭐️⭐️

📍 Crevette, NYC

This was my second time at Crevette, which opened earlier this year from the team behind Dame and Lord's. It's definitely a hot reservation (friend got lucky the first time) but I'm pleased to report after going back that it is absolutely worth the hype!

Their raw bar and appetizer section is filled with gems, not a single bad bite on this first round. First up, the Sicilian sashimi: a dish inspired Swan Oyster Depot in SF which features salmon, black bass, tuna, and scallops dressed with olive oil, capers, red onion, lemon zest, and chives. Get the large, you won't be disappointed.

Next, the red shrimp carpaccio featuring raw local shrimp from Montauk, olive oil, chives, and a dab of sweet caramelized onions that really take things over the top. One bite of this dish and you're instantly transported to the Amalfi Coast.

Moving on to the bluefin tuna bites, wow. This is my favorite bite here and an absolute must order. Delicate, fatty tuna that absolutely melts in your mouth served over a shatteringly crispy potato bite that will have you forgetting about crispy rice altogether. Get at least one per person; we ended up ordering another round as our final bite at the end.

Last but not least we have the razor clams. Perfectly cooked razor clams chopped up into nice bite-sized pieces served alongside a refreshing melange of cucumbers, parsley, and some other green stuff. Light and tasty.

And this was all just the appetizers! Will share the rest of the meal and more photos in the thread below.

Rating: ⭐️⭐️⭐️⭐️

Looking for feedback: how do you all feel about long food casts like these?

Do you like all of the details, or is it an “I ain’t reading all that” situation? Do you actually read it or just throw me a pity like? Do you prefer one long cast or a thread with different parts like my Crevette review?

Be honest! It won’t hurt my feelings. I want to put out food content that you all can connect with and enjoy.

Looking for feedback: how do you all feel about long food casts like these?

Do you like all of the details, or is it an “I ain’t reading all that” situation? Do you actually read it or just throw me a pity like? Do you prefer one long cast or a thread with different parts like my Crevette review?

Be honest! It won’t hurt my feelings. I want to put out food content that you all can connect with and enjoy.

https://farcaster.xyz/zinger/0xcd429c6d

https://farcaster.xyz/zinger/0xeb217c5f

Farcaster IRL is alive and well

What a special little place on the internet

I’m surprised “KOL” has stuck around for so long considering how fallacious (almost farcical) a term it is.

Was referred to as a "trading KOL" in an official document this week and I think I threw up in my mouth a little

Not sure how it started but it's like the worst combo of influencer and SME

This is gonna hit so hard on Friday 🙂‍↕️

This is gonna hit so hard on Friday 🙂‍↕️

https://open.spotify.com/track/6DzHCwwtLKNvWlNmDLA8er

Update on the cubed salmon:

The soy-honey-garlic one was delicious! Mincing the garlic with a garlic press allowed the flavor to penetrate nicely alongside the soy and honey. Would consider adding some sesame oil and seeds next time (think I ran out, need to get more). Also would've been nice with a little bit of spice to round out the sweetness from the honey.

The ceviche-style experiment with the mignonette wasn't a total bust but it was just okay. Flavor was pretty nice but the texture was a bit off. I think because it sat in the vinegar too long (overnight) which semi-cooked it. Would try it again if eating it right away (I think 15 mins is supposed to be the optimal time for ceviche to sit in acid before consuming).

🍪 Order Girl Scout Cookies

Dough

/new-york 🗽 • /untzuntz 😈 • /tastebuds 🍕 Fan of eating tacos and bringing people together, often at the same time 🌮

Zinger

@zinger

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