The Food Thread

F Me In The Brain said:

I love sausage but no way near how I feel about sushi.  
Are you referencing Jiro?

That does look good, though.

I don't know who I'm referencing, just that guy who lives on top of sushi mountain lol
Sushi doesn't compare to sausage for me.
I mean, a great piece can be exquisite in a way sausage never is, but cutting a piece of fish is not equivalent to a recipe that's been fine tuned for hundreds of years of tradition.  

I know, in many cases, there's more to sushi than cutting a piece of fish, but from what I've seen, the use of actual ingredients is often frowned upon and the entire endeavor is a matter of starting with the best ingredients and letting them shine through simplicity.  I have no problem with that, as a food philosophy...hell, I'm an heirloom gardener, so it's the food philosophy I most align with, but I don't act like slicing a tomato and cucumber perfectly and pairing it with just the right balsamic vinegar is an art form or pinnacle of culinary skills...

I know those are fightin' words lol

F Me In The Brain said:

Haha.  Watch Jiro Dreams Of Sushi.  Amazing stuff.
I know very little of sausage, except I like pretty much everything I have eaten.

I think I would enjoy that movie, but I've never had the opportunity to watch it.  I know I heard an NPR piece once about how a guy barfed because they serve you 20 courses in 30 minutes and you aren't allowed to slow down, you have to eat it in seconds or they take it away.  Some ridiculous reasoning about freshness I think?

rgambs said:

F Me In The Brain said:

Haha.  Watch Jiro Dreams Of Sushi.  Amazing stuff.
I know very little of sausage, except I like pretty much everything I have eaten.

I think I would enjoy that movie, but I've never had the opportunity to watch it.  I know I heard an NPR piece once about how a guy barfed because they serve you 20 courses in 30 minutes and you aren't allowed to slow down, you have to eat it in seconds or they take it away.  Some ridiculous reasoning about freshness I think?

I don't recall that but I 100% prefer sushi bar and it really hurts the experience for me if I get a shitload of warm fish on a platter while sitting at a table
Also, I'm a giant pig when eating sushi so that would not phase me.  
Can understand that it is a different thing for many.
I would cut off a pinky to go there.
I think you would appreciate the movie.  Guy is hard core dedicated about trying to find ways to improve his craft every single day.  Very impressive.

Good morning to those in the States and, elsewhere, good day. This is how mine is shaping up. Temps at 275, using a mix of pecan and cherry, around 14-15 lbs trimmed and on at 5:18 this morning. Now just going to sit here for the next 12-14 hours. Hope you all have a good one today.

F Me In The Brain said:

Oh boy.  I would like to see the pics once cooked and then served.  Beautiful!

If all goes well, I definitely will. 

Porchsitter said:

Good morning to those in the States and, elsewhere, good day. This is how mine is shaping up. Temps at 275, using a mix of pecan and cherry, around 14-15 lbs trimmed and on at 5:18 this morning. Now just going to sit here for the next 12-14 hours. Hope you all have a good one today.

Looks awesome dude! I'm throwing one on tomorrow before we get rained out here on Sunday.

Cliffy6745 said:

This thread is going friggen strong right now. 

Yeah it is! Your Ahi should be at your doorstep pretty soon, right?

I'm out of Seriously Sharp.
This cannot stand.  On reordering, decided to add some friends to the box.

Cabot Seriously Sharp ruins all other cheddars, you can't eat any other after you get used to it.