Postby Boots » Sat Jan 09, 2021 10:53 pm
Parts, I have roots deep in the Texas earth just like you do, but will encourage to give a try one day. Would recommend starting with the wood fire seared high quality tuna but pure rare inside, a little soy sauce w diced ginger, and a little wasabi on the side. Wash down with an icy cold Kirin Ichiban or the steel oil can Sapporo. This is a good way to dip the toe in the water and maybe dally in the harder stuff later. REALLY good. Word of honor. What comes across is it has great texture and a super clean, uncomplicated test. Now not cheap, good special occasion stuff though, and find a good Japanese hibachi place (hibachi emphasis added) as yer starter kit. Starting at a hibachi place rather just a pure sushi place has the bonus that they do STEAK pretty darn well. In fact, I’ve had only two steaks outside of Texas that ever matched up to ours, a French place in DC and this hibachi place in San Francisco called Ozuma - Japanese for “Sumo”. Not only was the seared tuna good, but the steak? Would’ve held up anywhere here too. And the seared tuna is heart healthy too, probably something I need.
Just my two cents worth, but I’d eat that and you know how picky I am.
Now gizzards on the other hand....
BE WELL, BUT NOT DONE
Hank: "Do you know how to jumpstart a man's heart with a downed power line?"
Bobby: "No."
Hank: "Well, there's really no wrong way to do it."
