Taste Buds

Dinner tonight: “Miso Three Ways”

Miso soup. Miso broccoli salad. Miso braised short ribs. 

— Background info — 

Since I was feeling sick, I had a big container of miso paste I need to finish. So I thought to myself - could I make multiple course meal based off of one ingredient? 

It reminded me of my time at the Modern, a fancy schmancy restaurant I went to in New York. I went for brunch and was presented with my first course “Eggs Six Ways “. And it was like, an egg fried potato with a raw yolk and hollandaise sauce, then literally an egg 3 others ways, which I can no longer remember. Obviously I’m not advanced enough to put miso six ways together in one dish but I think I could do it in 3 dishes, which I did. 

What I felt like I missed out on today was a miso banana caramel ice cream. I really would’ve loved to make a savoury ice cream but I didn’t have the time and no ice cream machine. So I’ll save it for next time. Can’t get too greedy you know. 

This is probably one of the most intense dinners I’ve cooked for friends before. It was well worth the effort seeing how much they ate. I surprisingly timed everything well too (braised ribs first then a short break, then broccoli, then soup). Honestly my feet hurt, it was 3-4 hours of active cooking but super rewarding. 

— Recipes and the Stuff i changed — 
Miso soup: No recipe. I didn’t do the thing where I bring down the temperature before I add the miso. Miso paste, konbu, tofu, onions. Didn’t measure anything. 

Miso broccoli salad: https://dishingouthealth.com/roasted-broccoli-salad/. Used store bought miso dressing. Substituted panko crumbs with crushed cornflakes, which I toasted on the stovetop. Instead of bacon I used prosciutto, because I felt it could be crispier. 300F in air fryer for 20 min, flip halfway through, broil on low for 4 min. Technically you should blanch them first but ain’t nobody got time for that. 

Miso braised short ribs: https://whisperofyum.com/post/miso-short-ribs-with-cilantro-sauce/. I made a mistake, I deglazed the pot with sake before I pan fried the onion, ginger, and garlic. Its alright. Followed the recipe but added an extra 1.5 cups of stock and water to reduce the saltiness of the miso before adding it to the oven. In the recipe she used a whole bulb of garlic, which she takes out at the end. This felt wasteful to me. I used whole peeled garlic gloves instead, so they became like caramelized flavour bites. After taking it out, it was still too salty, so added maybe 2 more tablespoons of sugar. The recipe suggested that you take the ribs out and then reduce the stew once its ready to serve. But it was just too salty for it to reduce even more. So instead of waiting for it to reduce, I used a tablespoon of flour to create the gravy, and a splash of cream, which is not in the recipe. The sauce was the best part, and my friends ate more sauce than they did the ribs. I didn’t even get to eat any garlic or onions because they drank all the sauce. Worth it. Oh and for next time I would’ve loved to use mushroom stock or vegetable stock instead of chicken stock. 

Cilantro salsa (recipe with braised ribs above): honestly I didn’t feel like making a salsa, I wanted a finishing oil. I never finish sauces either and oil stays longer than salsa. Author also recommended that it be made and served 10 min before, but I didn’t have time for that since I was doing the broccoli and the miso. I hate the texture of chopped cilantro, it’s just slimy and gets stuck in my teeth. So instead I blended the cilantro with some neutral oil, and then strained the cilantro through a sieve, and mixed the infused oil into the sauce. No more green cilantro bits stuck between your teeth and you’re able to get a solid bite of garlic or ginger on top of the braised rib.

Epic dinner party breakdown by resident taste bud @samantha, worth the read!

🕯️They/them. Scaled cos from 0-$300k in arr, 7-35 employees, 0-100k users. Now I make candles that give people love, joy, and delight at humankind.place

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untz untz

Holy FUCK Chris Lake threw an absolute PARTY tonight in Brooklyn 🤯

Didn’t take a single video all night, too busy dancing, will find some and post tomorrow

Onto my next rug now that the checkered one is drying from the adhesive backing

These are the kind of rugs we need more of

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

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

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.

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

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@zinger