#Kurobuta Cuts

[beingjellybeans]

Esguerra Farms: Unraveling the secrets of Kurobuta - The Wagyu of Pork

Esguerra Farms is a hidden gem nestled in the heart of Lipa, Batangas, where the magic of Kurobuta pork comes to life. Owned by the visionary businessman, Herminio “Hermie” Esguerra, this farm which lies in the shadow of Mount Malarayat is not your ordinary agricultural paradise. This former horse-breeding farm has expanded its operations quite considerably over the years. Aside from champion…

[shikai-the-storyteller]

You ever have food so frickin good you can physically feel your stats being buffed

[buffetlicious]

There is a period when I patronized Tomato Café & Grill often as it is located near where I worked. Today, I dropped in to their Northpoint City outlet to try their revamped menu. Flipping through the menu, I came across the New York Pork Chop & Kurobuta (S$16.50++) so I went with it. Topped up S$2.90++ for a soup and drink. It came with a 180g centre cut of loin chops, paired with Kurobuta sausage and served with black pepper sauce. Also included are a house salad and spaghetti aglio olio.

[kokokumaduy]

A true #Kaiseki #Omakase & #Whisky Appreciation Dinner with a top Kaiseki chef who hails from #Sapporo #Hokkaido #Japan and superbly paired with top-notch cutting edge whiskies from the Nagano and Kagoshima region consisting of #iwai #mars Manzanilla single malt Komagatake and single malt Tsunuki - astonishingly smooth and awesome! Considered the epitome of Japanese cuisine, Chef Saitoh-san, uses his Kaiseki and Omasake technique to showcase his title as the grand master of Japanese cuisine, and he came to Singapore, out of his own desire, to share the appeals of traditional Japanese cuisine, which is recognized as a UNESCO Intangible Cultural Heritage. Saitoh-san uses his professional experience and discerning eye to procure only the finest ingredients. This ability is vital in Japanese cuisine where much emphasis is placed on seasonality and the ability to bring out the best of every ingredient. Seasonal fruits and vegetables that are usually not easily obtained, as well as fish and meat of the highest quality, are procured from all over Japan. The Tasting Panel were thoroughly spoilt with an 8-course menu which was well curated with the 4 distinct whiskys on-taste at each tier within the degustation. My personal favorites were the sashimi - whiskey aburi snapper, scallop and botan shrimp… temaki hand roll, charcoal grilled kurobuta black pork infused with whiskey… and the chuturo sushi.. i like the way how the appetizer was being assembled in a kaiseki-formatted provision and the motivation behind the chef’s hand whipped matcha.. truly one of the best whiskey pairing dinners I have ever had.. @sushi.sei.sg @rosettemedia @rosett_asia The quality was impeccable, the ingredients super fresh, and sashimi well-structured.. my media rating is at 9/10, much higher than most omakases that i have tasted at well known establishments in Asia, Shanghai, Ho Chi Minh and Singapore. . . #love #instagood #fashion #beautiful #happy #art #photography #style #travel #life #cute #hiso #luxury #lifestyle #SGLifestyle #like4like #photooftheday #picoftheday #instamood #ooishi (at Holiday Inn Singapore Orchard City Centre) https://www.instagram.com/p/CpCaIIju92m/?igshid=NGJjMDIxMWI=

[aforerime]

approval

The knife undulated against the wooden board, the sheen of the banded steel reflected the warm glow of the fluorescent lights above. Uraume diligently worked in the small space next to the pot of quivering hot water. They rocked the knife over the heaps of minced ginger until the pieces were miniscule to the eye. Uraume scooped up the ginger and slid their finger against the chilled steel into the wooden bowl of minced pork, minced shiitake mushrooms, julienned cabbage, diced scallions, and minced garlic. They poured the wet ingredients: slurry of water and potato starch, sake, soy sauce, sesame oil, and a teaspoon of sugar. They kneaded the mixture with with hands, flattening the filling before flicking the bottom to the top and flattening again. Their wrists ached from the previous effort on the dough, though that had required substantial focus compared to the filling.

From their prior endeavor, they laid out disks of dough on pre-cut parchment paper; Uraume began compiling the nikuman in their hands before resting each one into a bamboo basket steamer. Several minutes later and they assembled the buns and moved on to cleaning they steamed.

Uraume gauged fifteen minutes had passed through the Sun crossing the sky. They removed the weaved cover and observed the ivory plumpness of the buns-- they marveled at their exquisite result. With extreme attentiveness, they handpicked the steamed buns from their resting place, assessing each one; those in Yi Hansol's household deserved well-crafted food, yet solely Sukuna had right to the supple and flawless bun. After careful prodding, sniffing, and scrutinizing the color, they acquired the one they sought.

Sukuna had been the called first into the kitchen. The hierarchy of power merited the strongest to eat first and the weakest to eat last. They presented the superlative pork bun on a black, bean plate in kowtow.

❝Nikuman with fresh Berkshire Kurobuta Pork paired with Yi Hansol's nurtured garden, enhanced with traditional flavors adored by the Japanese palate.❞ Head bowed, they awaited for Sukuna's response. Their senses narrowed in on the consummation of their product. The gently tearing of the dough as Sukuna's canine teeth pierced bun; the sweet and savory aroma that billowed with the steam; and the soft chewing that ensure every ingredient maintained its natural texture.

The satisfied hum warranted Uraume's relief and they rose slowly in regard. Before their eyes slitted open, Sukuna's low, rumbling voice spoke, ❝Your cooking was worth the wait.❞ Uraume's eyes shot open in momentary shock. Blood rushed to their face, burning their cheeks and ears. Quickly they lowered, a silent gratitude of his intrinsic observation of their culinary skill.

❝You are welcomed to more, my Lord.❞

[remy-reinhardt]

.

"Oh, I don't know if we should use this pork for meatballs..." Remy said, rubbing his chin. "I mean, I feel like it's way too good to grind and mix... But, you know, if we could use just a bit... You'd still get some left for some insanely good pork chops," he suggested. "I mean, I can't lie and say that now I'm not curious about what Kurobuta meatballs would taste like." They were trying stuff out, after all. Risks had to be taken.

"A promotion? That's awesome!" he smiled. "Congrats! And hey, that's not small! You should be rightly proud of it!" He managed to stop himself in time before almost slapping her back in support, like he usually did with Emile and his cousins. "And remember to ask for a raise after the first few weeks... You deserve it, if you're moving on up to a harder more demanding task."

There was no time to settle in. There was work to do. And Tiana's excitement was contagious... As if Remy needed more reason to be excited. "That sounds just beautiful," he nodded, rolling up his sleeves. "Funnily enough, I don't think I've ever done a bread bowl, even though I work in the bakery. Do you do something to the dough, so the crust ends up hard enough to hold the moistness of a whole soup?" he asked. "Apart from, you know, the usual water-in-the-oven trick?" It felt so good to discuss these things with someone who knew what he was talking about. This looked up to being the best time he would have in a long while. "Right, I'll get to the meatballs," he said, picking up a knife and a cutting board. "Cloves, onions, garlic, here's the pork... Where do you keep the salt and pepper?" he asked as he moved around the kitchen, picking what he needed. "We need to get the sauce going first, so we can cook the meatballs in it. That way they'll soak up in it nicely."

Remy turned to look at the lovely Kurobuta pork. "My God, what an honor," he said earnestly. "What about making the pork chops with ginger and soy?" he suggested. "I mean... It's gonna end up being kind of a weird menu, I know, but it'll be really good. Some saltiness to cut the sweetness of the beets." And then Remy let out a laugh. "Remember to breathe... If you don't breathe every so often, we can't cook." He nodded again. He really hadn't expected to be so game to following someone else's orders. Remy knew himself to be sort of tyrannical in the kitchen; so the sheer fact that he was comfortable doing what Tiana asked of him really spoke to her talent for leading.

"Great," he said, opening the fridge door and looking for the lemonade so they could both have something to drink while they worked. "Do you have any paprika? I usually put it in my filetto sauce, it really gives it some spiciness and an amazing color," Remy said. "Just a little bit in the wine reduction, I think it might work some magic. Does that sound good, chef?" he asked Tiana, shooting her a glance and a smile.

Tiana giggled with glee and pulled out the Kurobuta pork to show Remy behind her. “I’m doing very nicely, now that we’ve got all our ingredients in order! And look!” She showed Remy the pork, doing her best to let him see every angle. “I can’t believe my Third Street chefs didn’t want this themselves! I can bet they’d wish they’d snatched it up if they knew what we were going to make with it…the best meatballs ever, or something else, if you feel like that.” She grinned. “We’ll be cooking like the pros in no time!”

Tiana gazed with interest at Remy’s ingredients. She was planning on preparing the bread bowl soup third (a light avocado-based soup that would look lovely in a bread bowl) but wanted to get started on the baking for it right away. She figured Remy wouldn’t want to even look at the inside of a yeast packet after his shifts at the bakery, so she opened the unbleached flour bag herself and started to measure out what they needed. “I’m making that bread bowl I mentioned at the bakery,” she explained to Remy, using her head to gesture at the list of recipes she’d stuck on the fridge with a magnet. “Please settle in, get yourself a glass of lemonade, look around the apartment. Audrey’s got her gear all over the place, so if you’re interested in that, it’s probably as close as the sitting room in there.” She gestured with her head. “And I do have some news to share with you! I’m getting a small promotion!” She beamed, letting her pride in herself show. “It’s just me getting to make the food I actually like instead of the food I think is boring. No change in pay, but I get to call the shots myself now. What do you think of me making street tacos instead of mashed potatoes? Way better, right?”

Tiana nodded with approval at the pinot noir Remy had toted inside. “That’s good stuff,” she told him gratefully. “And you chose well. I’ll use this…hmm…wait. There must be something we can do with my cloves as well as the wine. And the sumac, too…? I’m excited now. I want to use them for the same dish somehow.” She thought for a moment. “Remy, what do you think of a wine-reduction spaghetti sauce? We could put the sumac in there!” Her eyes were wide. “And the cloves we could—we could put in the meatballs, with just a little bit of that Kurobuta pork and the regular pork I got at the store! Let’s try it out, Remy!” She waggled her fingers with excitement.

“The second recipe I’ve got on my list is a chicken-fried beets recipe that you can serve with any meat or substitute meat you want. So I’m thinking, let’s use the rest of the Kurobuta with that! And, Remy,” Tiana said seriously, “I want you to be in charge of that part of the dish! Please, I want you to make whatever speaks to you using that fancy pork! I’ll work on the beets at the same time, so we can combine our food once we’re done and see the coolest dish ever that we both worked hard on.” Tiana took a breath. “But first, the spaghetti and meatballs, right? Let’s start cooking!” By this time, Tiana had gotten well into the process of making the bread bowl. She pushed her work to the back of the counter and grabbed the red wine and the cloves instead. “I’ll try my hand at the sauce, if you feel like doing those delicious-sounding meatballs of yours again?” Tiana sincerely hoped Remy found all of this fun and rewarding.

[reikoackerman]

Off Days with Levi (ii)

Characters: Levi x Rei (me)

Genre: Modern!au

Warnings: SFW, fluff. Extremely self-indulgent.

A/N: I love doing self-inserts like this, it helps me cope with life. Also I'm feeling a little emo so LET ME DO WHAT I WANT

It was the day of our weekly grocery trip, which was one of the things Levi and I enjoyed doing the most. Parking the car, Levi and I put on our face masks and went into the shopping mall. It was rather crowded for a weekday, which was quite unusual.

Levi took out a dollar coin and inserted it into the trolley, and we started going down the list of things we needed to get; fruits and vegetables, detergent, milk, and dog food. We were about to go to the fruits section when something caught my eye.

"Hey, Levi," I patted Levi's arm when we were near the meat section. "Should we get some ham? It's on offer,"

"What f—"

"Hi there, ma'am! We're having a discounted sale for this kurobuta ham today," Levi was interrupted by the counter staff.

"Usually it's $4.00 per 100g, today we're having it as a discounted price of $2.35 per 100g," The lady offered us a sample plate. Levi and I took one each. Hmm. It was delicious. "I'm sure your husband wouldn't mind buying some since it's cheaper than usual."

My eyes widened when I heard the word 'husband'. "O-oh, no, he's—"

"Ahem. We'll have 200g of whatever ham that is, thanks." Levi cut my speech and told the lady as he threw the toothpick away. The staff packed our ham, pasted the price tag, and passed it to Levi.

"Thank you for your patronage, sir. Have a good day! You and your wife look really good together." The lady bowed to us as we left. Tch, and I thought he wouldn't want to get them since it wasn't on our to-buy list.

We slowly strolled towards the fruits and vegetables section. As we continued down the aisles, I realised that Levi had been silent since buying the ham. He looked like he was deep in thought too.

"Levi?" I nudged his arm.

"W-what?"

"What's wrong? You look dazed and confused." Looking at him closely, Levi's cheeks were slightly tinted red. Is he feeling sick? Levi only gave me a blank look, gaping like a goldfish.

"Rei. Do you like the idea of being addressed... as Mrs Ackerman?" Levi muttered after a few seconds of silence.

What? I nearly dropped the fuji apple that I was holding. So that's what was on his mind?

"What are you saying? Of course I'll be thrilled to be called Mrs Ackerman, silly," putting the apples in our trolley, I took Levi's hand.

"I don't care about the status, really. As long as I get to spend forever with you, I'll be happy." Levi gently pinched my cheek and gave me a smile.

"I like how we are now too. But trust me, one day I'll make you become Mrs Ackerman."

Levi gave me a kiss on the back of my hand, and draped his arm around my waist. Pushing the trolley, we walked down the aisle, continuing our grocery run.

Maybe in a few years from now, we will be walking down a different aisle.

[msaudreyshouse]

Kurobuta Bacon - 100% Purebred Kurobuta Pork, All Natural, No Added Horomones

Kurobuta Bacon – 100% Purebred Kurobuta Pork, All Natural, No Added Horomones

Snake River Farms traditional thick cut bacon is lightly cured and smoked over real hard wood. We start with the highest quality 100% Kurobuta (Berkshire) pork belly for flavorful and succulent bacon that will make friends and influence people.

[buffetlicious]

Had high anticipation for both the Bifu Enoki Maki (Beef Roll with Golden Mushroom) and the Buta Enoki Maki (Pork Roll with Golden Mushroom) which were a little tough on the teeth as the meat weren’t tender enough.

Both the Kurobuta Soseji (Black Pork Sausage with garlic & pepper) and Bifu Soseji (Beef Sausage with garlic & pepper) were surprisingly good. I had expected them to taste like generic sausages but they weren’t, they were a class above those. Of the two, I liked the pork one better for it pork flavour, not the gamey porky kind of stale pork; you will know what I meant when you try it.

Shopping malls around Singapore are starting to put up Christmas Tree decorations. Here is one from Clarke Quay Central. Merry Christmas to all my readers.

To summarize this place up. The sashimi was really fresh and sweet, that is the single most important point for me. It also helps with the generous slicing of the fish, opting for thicker cuts to give the level of satisfaction when eating it. For the most part, the cooked food were pretty decent except that they need to pay more attention to the grilling, as some items bordered on the dry side.

[kokokumaduy]

A true #Kaiseki #Omakase & #Whisky Appreciation Dinner with a top Kaiseki chef who hails from #Sapporo #Hokkaido #Japan and superbly paired with top-notch cutting edge whiskies from the Nagano and Kagoshima region consisting of #iwai #mars Manzanilla single malt Komagatake and single malt Tsunuki - astonishingly smooth and awesome! Considered the epitome of Japanese cuisine, Kaiseki renders and preserves tradition and culture and in this regard, Chef Saitoh-san, uses his Kaiseki and Omakase based-techniques to showcase his title as the grand master of Japanese cuisine, and he came to Singapore, out of his own desire, to share the appeals of this traditional Japanese cuisine, which is recognized as a UNESCO Intangible Cultural Heritage. Saitoh-san uses his professional experience and discerning eye to procure only the finest ingredients. This ability is vital in Japanese cuisine where much emphasis is placed on seasonality and the ability to bring out the best of every ingredient. Seasonal fruits and vegetables that are usually not easily obtained, as well as fish and meat of the highest quality, are procured from all over Japan. The Tasting Panel were thoroughly spoilt with an 8-course menu which was well curated with the 4 distinct whiskys en-taste at each course tier within the degustation. My personal favorites were the sashimi - whiskey aburi snapper, scallop and botan shrimp… temaki hand roll, charcoal grilled kurobuta black pork infused with whiskey… and the chuturo sushi.. i like the way how the appetizer was being assembled in a kaiseki-formatted provision and the motivation behind the chef’s hand whipped matcha.. truly one of the best whiskey pairing dinners I have ever had.. @sushi.sei.sg @rosettemedia @rosett_asia The quality was impeccable, the ingredients super fresh, and sashimi firm and shiny.. my media rating is at 9/10, much higher than most kaiseki and Omakase that i have tasted at well known establishments across Asia. . . #love #instagood #fashion #beautiful #happy #art #photography #style #travel #life #cute #hiso #luxury #lifestyle #SGLifestyle #like4like #photooftheday #picoftheday #instamood #ooishi (at Holiday Inn Singapore Orchard City Centre) https://www.instagram.com/p/CpCaIIju92m/?igshid=NGJjMDIxMWI=

[dekitateyo]

Tonkatsu

[とんカツ]

Tonkatsu is the king of deep fried foods in Japan. Just unbeatable!

Juicy on the inside, crispy on the outside, tonkatsu (豚カツ, simple hiragana とんかつ or katakana トンカツ) is one of the best ways to enjoy a good pork cutlet.

Tonkatsu is definitely one of the most popular meat dishes in Japan. Tonkatsu shops can be priced from cheap chain stores like Katsuya to high-end places located in Ginza, that uses only the best cuts of Kurobuta breed.

I highly recommend watching Tonkatsu DJ Agetarou - the fun art style, upbeat soundtrack and comfy cast of characters are really worth it. Pay attention to the various parallels between DJing and running a tonkatsu restaurant shop!

As with any katsu recipe, this gets pretty easy to make with a bit of practice and the proper equipment.

Recipe

2 thick (preferably over 3 cm) pork loin steaks

Salt

Pepper

Cornstarch

Panko

Beaten eggs for coating

Deep frying measurements

Use double fry.

First fry oil temperature: 170°C (338° F)

Cooking time for first fry: 120 seconds (60 each side) .

Second fry oil temperature: 180°C (356° F)

Cooking time for first fry: 15 seconds (no turning). 

Steps

Using the knife tip, make small and evenly distributed cuts on the meat. 

Make cuts on the fat cap of the meat with 2 cm space between.

Season with salt and pepper.

Lightly dust cornstarch on the steaks.

Coat the meat with egg and panko.

Use double fry technique.

First deep fry at 170°C for around 60 seconds each side (total 120 seconds).

Second deep fry at 180°C for around 15 seconds without turning.

Cut and serve the dish.

Tips

The thicker the steak is the longer it will take for the center to reach the optimal cooking temperature. The temperature I’ve set for my recipe is for steaks with more or less 3cm of thickness.

[63824peace]

Friday, 21st of october 2005

I renewed my commuter's pass on my way to the office today. I always get the three-month pass. The one-month pass expires too soon, and the six-month pass expires too far down the line. The three-month pass is balanced perfectly.

I have an idiosyncratic sense of time and its proportions. I feel as though one month were tomorrow, three months the very near future, and six months the only slightly near future. I can discern what will most likely happen three months into the future ; a one-month pass seems too timid; a six-month pass seems too bold.

My new commuter's pass remains valid until the end of January 2006. The expiration date glares from the face of the pass in large characters. I will look at the date every day when I commute via train.

Every time I see the expiration date I think: Will I feel less tired when this pass expires? Will we have completed the game? How far will the new project have progressed? How will the audience react after the release date? Will I still be alive then?

And so on.

I will ask these questions internally every time I look at my commuter's pass . . . every time I walk through the ticket gate for three months until the end of January.

Creation requires a tremendous amount of time. I'm constantly busy. I don't really have time to enjoy the changing ambience between seasons, not to mention the seasons themselves. I need the three-month commuter's pass as a ruler for the year . . . a standard to make the year's passage comprehensible.

Let's consider the metaphor of a marathon foot race. I consider the pass's expiration date as the finish line. I devise a small plan for the future within a three-month limit. A sprinter likewise prepares a plan comprised of several smaller goals while he pushes toward the finish line.

"I'll strain my hardest just until the next curve," he may think. "I'll give my all at least until the intermediary mark." I feel a similar sensation when I shape my long-term future according to my three-month commuter's pass.

The timer that I use as a guide for my inner goals resets every time I renew my commuter's pass. My next life goal coincides with the new pass's expiration date. Time pushes through an expiration date; I renew my commuter's pass; I set my vision farther into the distance ; I increase the time between the immediate moment and my inner finish line.

This habit wouldn't work if I used a Super Urban Intelligent Card. Those cards are prepaid and don't need renewal. I continue using the old-fashioned commuter pass because it gives me structure.

I'll just do my best until January. That is my current life goal.

Dr. F. Paul Wilson (my favorite novelist) sent me mail. He watched the MGS4 trailer from the Web. "You are amazing," he wrote.

I am pleased that he is pleased! I am eager to read the next installment in the Repairman Jack book series. I wonder when the translated edition will be published. Please don't slack and forget to print it, Furosha Publishing Inc.!

I went to the restaurant Kippoji for lunch. I haven't eaten there in a while. I ordered Kurobuta-no-yawarakani and Matsuhanan ordered Yujiro-no-aishita-karee.

I bought the second volume of the manga series Kosaku Shima, Executive Director.

The character Kosaku Shima's progress up the corporate ladder mirrors my own promotions within Konami. Honest! The similarities are purely coincidental of course, but it appears as though I had been keeping pace with Shima's career. It seems a little strange to compare my work with that of a mega-corporation like that manga Hatsushiba, but at least the titles of the posts correspond. We just have to ignore the differences in corporate scale and promotional limits.

I imagined myself achieving the next promotional level available to me whenever Kosaku Shima received a title promotion.

Shima held the title of Division Chief when I started reading the manga. I held the title of Development Chief. Shima got results as the Division Chief and earned prestige; meanwhile I became Secondary General Manager. He became Manager Shima when I received my promotion to Manager. He rose to the title of Director when I held the title of Vice President in the corporate subsidiary Konami-JPN, and afterwards I joined his ranks as Director. And I returned to Konami's head offices and received my promotion to the real position of Corporate Executive Director when he became Executive Director Kosaku Shima.

Kosaku Shima and I appear to have been competing for promotions. Hereafter though we take different paths. He is qualified to become President Kosaku Shima. The manga readers are almost entirely salarymen; their final goal is to become president someday. I am different because I don't care about career titles within the company. I simply love the site where we make the games, as opposed to the other corporate offices. Right now I am a Corporate Executive Officer (CEO), the Head Director of KojiPro, a Game Director, and a Game Designer . . . just as I was at the beginning.

Incidentally, my actual titles stack up like this:

Konami Group CEO

Executive Vice President (Gaming Software Company)

Director of Kojima Productions Studio

Video Game Designer

It's long and complicated, but Game Designer is the most important title. The other titles merely bolster my ability to create a solid environment wherein I can work as a Game Designer.

I assumed the roles of Producer and Company Manager so that the company can create good games. I convince myself that I am not becoming distracted from creation when I remember that I hold authoritative positions in order to unify the development offices. I certainly didn't become an Executive Director just because Kosaku Shima did. Even at my age I would rather enjoy the career life of a younger Kosaku Shima.

Kosaku Shima faced various obstacles while climbing the ladder of success even as a lowly public relations agent. New posts and situations forced him to deal with a variety of unknown problems. That's the interesting part of the story. I could really empathize with the character's anxieties and struggles, so I felt close to him. The manga series holds a special and unique place in my heart.

I regard my job as a vocation ; a true calling. I naturally regard "Game Designer" more as my identity rather than my other professional titles.

Posters advertising the Tokyo International Film Festival were placed atop the cascade panels in the Roppongi Hills square. The festival will begin tomorrow at last.

I returned my attention to MGS4 after a long hiatus. This is so fun. The feeling I experience while working on this affirms the meaning of life.

I have been away from the characters for quite a while, and they seem to have changed of their own accord. They even change as I focus my attention on them now. I don't have control over them. I revise them as their natural development and my creative impulses deem necessary. I unconsciously imagine the scenes in which the characters can use the field training experiences to the fullest capacity. I have so much fun that I even forget to breathe!

I had forgotten for a while that this is my true work. This is the real thrill and charm of working as a game designed! I am home here.

We are incredibly busy preparing for the Enta Festival in Akihabara. The online team hustles to debug and set up the online digital environment. The Subsistence and MGA2 teams are already in the midst of their own protracted wars. Those staffs (as well as others whose work relates directly to the Enta Festival) work without sleep.

I saw the movie Stealth tonight during its final show. "What?" I thought. "I didn't know it was this sort of movie."

I had imagined a different story. I had thought that it would be a drama about young people caught in a love triangle. Instead it turned out to be a pure romance ; that refreshed me.

At any rate, the dogfight scenes were incredible. I was really pleased to see camera work and digital effects that reflect the abilities of current technology. None of the scene cuts would have been possible if the director had been limited to on-the-spot footage. Stealth used some anime-type effects. The dogfight could only have been made using CGI effects. How fitting.

My eyes swiveled and I felt dizzy. I shouldn't have been surprised. Rob Cohen directed Stealth after all. His ability is to make the audience feel the motion on the screen.

I thought that the credits would feature Hyde's new song. Unfortunately it wasn't there. I wonder if it was only included in the dubbed version.

I was most surprised by the latest trailer for Dark Water.

The trailer portrayed the movie as a story about the bond between a mother and her daughter rather than a horror film. Did they decide to advertise it like this because the release was delayed? Or was it because the horror movie boom has ebbed? Crystal Kay's song Namida-ga-afuerte-mo played as the music for a montage sequence in the trailer. It really emphasized the mother-daughter relationship theme over the horror elements.

A friend told me a few years ago about Honogurai-mizu-no-soko-kara, the original Japanese movie remade as Dark Water. "Mr. Kojima," I was told, "you are too sensitive to watch this movie. It might turn out rather dangerously for you, so you shouldn't watch it."

It should be a pretty intense film. That's why I haven't even seen Honogurai-mizu-no-soko-kara even though I'm fond of Hitomi Kuroki, the film's main actress.

I'm a bigger fan of Jennifer Connelly though, so I will definitely see Dark Water.

[msaudreyshouse]

Kurobuta Boneless Pork Chop

Kurobuta Boneless Pork Chop

These boneless delicious Kurobuta pork chops are one of our top selling items. Cut from 100% heritage Berkshire pork, each thick chop has a small fat cap for a beautiful appearance and added flavor.

[stockbeaver96-blog]

Lesa Is More At Lesa, Melbourne

"Is it Lisa or Lesser?" we ask the staff at Lesa. Although we can't arrive at a definite conclusion (staff say both), there's certainly a feeling of excitement that we are dining at Melbourne's hottest new spot. With the accolades from Embla behind them, the team at Lesa (located upstairs on top of Embla) have struck out with a slightly more formal format with a 4 course menu with a great, accessible wine list to match.

Lesa is Old Norse for "gathering place". Sofia and I are the first to arrive at 5:30pm and we are shown to the corner table in the main room. Lesa's co-owners are front of house Christian McCabe and chef Dave Verheul. By 6:30pm all tables will be taken. Service is really friendly in that Melbourne way where they actually properly chat and listen for answers which is really nice.

The menu is simple-four courses for $78 per person with three choices in each with one vegetarian course among them. There are a few extra choices too more in the way of bread and sides. Sofia and I let them choose the wine for us based on what we've ordered and we start with a glass of wine from their extensive wine list.

Fermented potato flat bread, shiitake and macadamia $8

The extra bread course was made for a day such as this where the morning temperature was zero. The fermented potato flat bread smells of the hearth and the lick of browned butter. It is like being hugged in the best way possible and it's just so perfect dipped in the shiitake jus and macadamia cream. Sure we've been at it heavy handed in the dipping stakes (so much so that we needed another serve of shiitake and macadamia cream) but the cold will do that to you. It will also make you hug random people I've learned.

Heirloom beetroot, red onion, olive and salted elderberry

The next dish is so pretty that it almost hurts to cut into it. Which is silly of me because that defeats the point of ordering food. It's a chioggia Italian and purple beetroot that has been sliced in a meat slicer and then layered in an ombre pattern. It is then salted with pink thyme, baked and then compressed. It is served on a bed of red onion sauce blended with cherry vinegar and mustard and oil. There are also olives and salted elderberries that were from the last summer that were salt preserved in the same way that capers are. It's refreshing but mild and slightly earthy although Sofia thinks that it's perhaps best a dish served in Summer. She quips, "I didn't want to be refreshed I wanted to be hugged and told that everything was going to be warm and ok." See? Winter will make you want hugs.

Veal tartare, rocket, summer tomatoes and braised saltbush

The veal tartare is hidden underneath a topping of braised saltbush leaves. Inside there is finely diced veal with a wild rocket paste and summer tomatoes. It's a nice dish with a good amount of acidity to it and reminds us of dolmades.

Chicken porridge, almond milk, black chestnut

The second course of items arrive and we're both fans of the chicken porridge which is actually made without rice or oats. Dave explains, "We poach the chicken until just cooked and then we mince the chicken finely and then mix it to order with an almond milk and breadcrumbs from our sourdough bread leftovers, a bit of garlic and shallot until it becomes a porridge consistency." On top is a finely shaved black chestnut which they have made in house in the same way that black garlic is made with bold dark balsamic notes.

Wild herbs, grilled leek, horseradish and goats milk

We were tossing up between this and the arrow squid but we were recommended this. It's a vegetarian dish with soft grilled leek, horseradish and slow cooked sunflower seeds that end up tasting like a grain in texture underneath a covering of wild herbs. At the table they pour four-week-old fermented goat’s milk.

Hapuka, English spinach, shallot and fermented fennel butter

The third course comes out and this is our favourite course. The line caught brain spiked Hapuka or Ikejime is a luscious fillet perfectly cooked. Their method is cooking it to get that wonderful texture is to sit the fish next to the fire to set the protein in a similar way to sous vide but this method also gives the outside of the fillet texture. This dish is really about textures and soft textures at that. There are soft confit chunks of shallot and soft cooked English spinach. There is also a fermented fennel butter, a modernised beurre blanc made with fermented fennel juice, wine and butter.

Aged pork loin, buckwheat miso, kale and pickled walnut

The aged Kurobuta black Berkshire pork loin is a thick meltingly soft slice of pork that is slow cooked on the hearth in a similar way to the hapuka for up to 1.5 hours. It is paired with a crispy fried kalettes hiding a layer of sauteed kale and pickled walnuts that have been preserved in an allspice malt vinegar. When you get a bit of everything together it's heavenly with the acidity of the kale and the unctuousness of the pork and the crunchy crackling.

Young potatoes $9

The young potatoes are steamed and then finished in the pan with salt, butter and lots of herbs.

Salted Bergamot parfait, chocolate, koji and nashi pear

Dessert time! The salted bergamot parfait is served inside two slices of dehydrated and rehydrated smoked nashi pear with squiggles of chocolate ganache. The bergamots in the frozen parfait from the Victoria Highlands are treated in the same way as preserved lemons while the nashi pear is rehydrated in a sweet, young alcoholic spiced ferment with house made koji.

Green apple, chamomile ice cream, globe artichoke and almond blossom

My favourite dessert however is the green apple dessert. The green apple balls are poached in a elderflower vinegar rosemary lemon and a globe artichoke syrup and are served with a divine chamomile ice cream dipped in dill, chervil and fennel with almond blossom oil to finish. Although I've eaten plenty today I can't help but go back for more. It's refreshing and the perfect course to follow on from the pork loin and while the herbs look heavy handed they aren't at all.

Oh and the name? It's pronounced in the same way as the name Lisa.

So tell me Dear Reader, do you try and get to restaurants when they first open up? And do you like hugs? Either real ones or ones via food? Which dish did you like the look of?

This meal was independently paid for.

Level 1/122 Russell St, Melbourne VIC 3000 Open Wednesday to Saturday 6:30–11pm Closed Sunday to Tuesday Phone: (03) 9935 9838 lesarestaurant.com.au/

Source: http://www.notquitenigella.com/2018/09/05/lesa-melbourne-review/

[jazpster]

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Easily the best and most elevated rendition of Hainanese Pork Chop you'll find on the island: #VioletOonSingapore's ION-exclusive item sees juicy, tender Kurobuta pork loin crusted in a golden, cream cracker batter and a moreish house-made tomato sauce that's thick and rich but not overwhelming. Enjoyed with steak-cut fries and side of peas with sweet, minced kale. . . . #sgfoodies #foodsg #instasg #instafood #foodporn #igfood #sharefood #igfoodie #foodpics #forkyeah #whati8today #f52gram #instafood_sg #sgfoodporn #foodgraphy #sgfoodie #eeeeeats #foodgram #buzzfeedfood #eatfamous #foodpornshare #foodgasm #EatingforTheInsta #foodstagram #burpple #MediaTasting #FindNewFood (at ION Orchard) https://www.instagram.com/p/BsKIDK-BIJ7/?utm_source=ig_tumblr_share&igshid=yu9i70ek5e1u

[snakeriverfarms-blog]

Why You Should Serve Steak with Butter

Who doesn't love a thick pat of butter melting on a stack of pancakes or toast? Butter is that ingredient that we just can't seem to get enough of, and when it comes to baked goods, it's practically a necessity.

But have you ever considered how butter could amplify the flavor of your favorite cut of tenderloin steak? Ask any chef or meat master, and they'll tell you butter is a flavorful component of some of their favorite beef recipes. Why is this? Let's take a look at the reasoning behind the combination along with a helpful recipe to get you started.

Why Would You Butter Steak?

A delicious cut of dry-aged beef is already savory and bursting with flavor on its own, so why would you want to add extra fat to it? Well, the combination of butter with a meaty cut of beef can be compared to adding chocolate chips to waffles. While separate, both ingredients are still delicious, but when combined, they complement and elevate each other’s flavor.The same is true for steak and butter. That savory, salty, umami flavor of the butter melting across the grain of the steak acts as an unmatchable flavor enhancer.

Boosting the Flavor

While plain butter alone is enough to really set off the savory flavor of the steak, by adding fresh herbs and other ingredients to the butter, you can infuse these flavors into the fibers of the beef and take the taste experience to another level. Commonly, you’ll find that many recipes recommend adding garlic, mushrooms, parsley, peppers, and even blue cheese to the butter to give the steak a unique extra splash of flavor.

The best part is that you can make a roll of flavored compound butter and then save it in the freezer for later use. Flavored compound butter also goes beyond dry-aged beef and other cuts, and you can use it on toast, waffles, or anything else you enjoy butter on; just be sure the flavors pair well.

When to Butter Steak

Buttering a steak can happen during a few different stages. If you’re cooking the steak using the reverse sear method, you could add a sprig of rosemary, garlic, and a generous pat of butter and then spoon it over the steak as you sear it. If you grill the steak, you can place the butter on the steak while it rests covered, or you can serve a pat of flavored compound butter on top for your guests to enjoy.

Recipe Suggestion:

Reverse-Seared T-Bones with Harissa-Parsley Butter

Steaks

2 Snake River Farms American Wagyu Black Grade T-bone steaks

1 tsp coarse ground sea salt

½ tsp freshly ground black pepper

Butter

5 Tbsp unsalted butter, softened

2 Tbspharissa paste

1 Tbspchopped fresh parsley

1 tsp grated fresh lemon zest

For the full recipe along with cooking instructions

, click the link above or visit cook.snakeriverfarms.com

About Snake River Farms

Located in the heart of the Northwest, Snake River Farms has produced superior meat that chefs and consumers around the world have come to recognize as a step above the rest. From American Wagyu to Kurobuta pork, dry-aged beef and everything in-between, taste the difference years of experience makes with Snake River Farms.

To try a steak above the rest, visit Snakeriverfarms.com

Original Source: https://goo.gl/SbXTGk