And handcrafted steaks, straight from the skilled (though sticky) fingers of Chef Phil A. Minyoung!
(sorry bout the obnoxious music)
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out-and-out lies, like calling boxed Quaker Harvest Crunch granola âorganic granolaâ
Thatâs no lie! Thatâs taking back a tragically misused, abused word.
ALL granola is organic.
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Thatâs made of fresh baby I hope.
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Steamed Hams as they call them in Albany.
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Yeah, that struck me right there as an indicator theyâre scamming the customers.
Whyyyyyy?
It had nothing to do with the beef, though. Thereâs two things about âWagyuâ beef: First of all, in the US, itâs totally meaningless - it may indicate something about the distant heredity of the cattle, but probably not even that. Second, in Japan, real Kobe Wagyu beef is from carefully bred and treated cattle with a particular quality and marbling of fat, which would be destroyed by grinding even if it were from the right kind of beef (which in the US it isnât). Int he US, calling it âwagyu/Kobe beefâ is their way of using regularly old crappy (i.e. not even grass-fed, which would be more expensive but also actually different) beef while charging at least twice as much.
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Indeed. There are real âbabyâ carrots. And then there is marketing genius. Just as DeBeers created the âtennis braceletâ as a way to offload small Russian diamonds in quantity, ground down âbaby-cutâ carrots were created as a way to sell cull carrots at a high mark up.
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Eh, Iâve been through that debate before. Itâs as bad as the champage debate or the terroir debates.
Iâve had ârealâ wagyu (Kobe, which has a regional restriction, and certain criteria Iâm too lazy to list). Iâve had what you would call hybrid. Iâve had American wagyu. It all fuckinâ tastes the same, and it is a crime to make a burger out of it. 
Ketchup and mayo on wagyu? I can personally attest to the fact I got played.
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I wanted to see if there was any discernable difference. There. Was. Not. Could have been regular 8% chuck.
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It would be a mistake to think this is the exception. Most restaurant menus that make specific claims are lies, there was just a whistleblower here.
Claims of local meat or produce are especially tenuous. Iâd swear there was an article on BB not long ago about this, and one grower lamenting there were six places in town claiming to be using his produce but he was losing money because nobody was actually buying his stuff regularly (or at all).
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So, uhm, are gift certificates to Azure available in the BB store, for a discount? Asking for a friend.
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Which reminds me of this:
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agreed.
They sell those as astroturfed (the machine formed patties with the holes in them) frozen burgers in our frozen food section in boxes of a dozen for $15. They are really bad like all premade frozen patties. Whatâs next cornish game hen nuggets?
yeah, i was curious as wellâŚthen sadâŚ
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âŚ
Iâll be right back, need to go find a grinder, some breading, a few hens, and some oil.
Oh, and honey mustard, to make sure I can taste nothing else.
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Iâve had the real deal and Texas grass fed Wagyu, the difference in indistinguishable even raw.
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really? i love grass fed beef, but that gives beef a beefier flavor, whereas regular wagyu is fed a very specific diet to increase marbleization and fat content and create a less beefy more mild flavor. what did it taste like raw? did you use them for steak tartar?
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Which reminds me of the item on QI concerning why Giant Tortoises didnât get a scientific name for decades because they couldnât get one back to London to be catagorised because they were so delicious that every example they captured got eaten on the way home.
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I like grinding up well-marbled quality beef for burgers. The grinding and mixing process distributes the nice fat throughout the burger, so if cooked properly the juiciness and flavor permeates the burger. Of course, if youâre just going to pop the patty into your Popeil Burger Buddy (or the momentum machine) for cooking, then all bets are off.
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Maybe enough to make Bill Koch cry.
It all just sounds like late-stage capitalism, which, I gather, is just another way of saying âChrist, what an asshole!â (or perhaps âChrist, what assholes!â when referring to the management of this restaurant and hotel).
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