>>7241596 >i didnt like that >cold beef fat is gristly weird
You didn't have this then. Even cold it's not gristly and weird. They lightly warm it up with a torch to melt the fat into the meat, and then put some goldy sea salt on top.
>>7241596 >had some bluefin tuna caught off the coast of spain that was $17 for 2 pieces. how they got it to colorado i'll never know
Yes I've had that to. They get it there with airplane, just like how they get it to Seattle where I get it. Was only $14 though at the best place in the city. Was previously my #1 choice for best tasting food until the Wagyu beef sushi I had. Pic related.
>>7241822 That looks like way too complicated a flavor profile for me to ever love it. All the best things I've ever eaten have been top tier ingredients as fresh as possible prepared in pretty simple, conventional ways.
Flavor profiles that complex always seemed to me like an acquired taste from foodies and critics who eat at 5 star restaurants several times a week. The way some people develop tastes for delicacies like that japanese fish that is left rotting in a box for like 3 years or really aged scotch that is just unbearable to the average guy.
>>7241573 >sushi why not just...idk order it rare? I have to cook my wagyu medium-rare, otherwise too much of the fat is unrendered and I have to bite into uncomfortably large chunks. the thing about the crazy fat marbling is that even if you were dumb enough to cook it to medium well, the sheer liquid fat content would keep it fucking juicy.
it's really hard for me to place one thing as the best ever. good yakiniku is always awesome but the flavor isn't shockingly better than most things I've eaten. and while I'm crazy about fresh raw salmon, it doesn't push the envelop towards best.
mostly I enjoy "soul food" from various countries, so it's hard to say there's any one mind-blowing flavor I've ever tasted.
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