I seriously (until the recent posting here) didn’t realize that “baby carrots” refered to anything else than the cut carrots you buy at the supermarket.
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What’s the difference supposed to be? Unless you’re cooking on a grill over a fire, cooking a burger amounts to “apply heated metal for a given time/temperature, flip, repeat.” Where does the technique come in?
Thermal stratification, and collagen contraction. Happens in steak and mechanically ground muscle. Best described by an image, I think. I left my copy of Herve This in Oregon, so I don’t have the studies quite at hand.
I certainly can talk at length, but now I really just want a burger.
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I’ll settle for a blue steak. <drool>
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It wasn’t tartar, they both were simple thin slices of tender meat served at room temperature. The presentation in Japan was much greater, but it was also at a nicer restaurant while it was a small restaurant in Texas run by ranchers. It’s hard to describe the texture, but it is most similar to prosciutto though the flavors were entirely different - they both were extremely mild and mostly tasted of fat. Tartar is probably one of my favorite foods in general so I am always eager to try raw beef dishes, though I also had a sous vide beef rib in Texas that I wish I could have again.
As for the rest of my post, this is all based on online reading outside of me actually eating these meals. Kobe beef are fed a specific diet because it’s actually really hard to feed cows to advanced maturity in a place like Japan, so the extra effort is to make up the difference of feeding cows in an easier area. Even the feeding of beer is to encourage eating when it is harder to feed them due to the weather. I assume it’s just easier to fatten a cow in the US.
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Similarly, they seem to have taken a fine '96 Grand Hotel Tokyo Imperial (the hotel, not the dish) and reproduced it at lower angles, hanging broken fondleslabs over your head instead of local city light. iFixtedIt service is extra. It’s in Ron’s TOTO. You can’t miss…that.
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now i’m hungry and jelous…
I agree, although I also like seared steaks that blue rare steak in the above photo looks divine.
yeah, tough to have to settle, but me too… 
The Bureau of Land Management makes it pretty easy, but ungrateful jackwagons like the Bundy klan still manage to lose money anyway:
Pretty sure they’re into selling cows for magic beans.
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People want to believe they’re getting something special, because they’re paying exorbitant prices. Just like they’ve convinced themselves that a Jackson Pollock painting is actually art.
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It’s like the tale of the roadside merchant who was asked to explain how he could sell rabbit sandwiches so cheap. “Well,” he explained, “I have to put some horse-meat in too. But I mix them 50:50. One horse, one rabbit.”
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My first thought was “somebody didn’t pay his bribes”. Beyond basic hygiene checks, it’s usually trivial for restaurants to avoid this sort of scrutiny, the world over. Even with a whistleblower, it shouldn’t be that difficult to get back on the wagon at the second round, so to speak.
The cynic in me thinks they’re being targeted for one reason or another. Not that they don’t deserve it anyway – acronym-fudging is just fraud.
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I don’t think I understand the question. Burgers are no different from any other type of cooking, the resulting burger will taste different depending on how you cook it. Perhaps some day the momentum machine will be good enough to pass the Turing Test for burgers, but getting there at present is a bit of an enigma.
Just chiming in to say that “home made” means “assembled in a place where at least one living creature dwells”. Also I think food companies have stopped labelling things as “untouched by human hands” because everyone immediately imagines an assembly line filled with apes.
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Surely it is evident that the blatant misrepresentation(which, in a commercial context, sounds nice and fraudulent in any remotely well ordered marketplace) is the real problem here?
I have zero pity for the assorted pretentious nonsense surrounding ‘fine dining’; but if the price list says that the product is X, it had damn well better be, period.
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Absolutely. While I’m playing the tiniest violin in the world for the rich people who had to dine on kraft dinner, I am livid that a restaurant lied about the material it’s serving to us.
If a restaurant is willing to lie about the product it’s selling, and substituting in vastly different stuff, who’s to say they aren’t literally poisoning their patrons?
I hope they go bankrupt due to their lying about what they’re serving. If they can’t be honest about what we’re supposed to eat, then they don’t have any right to serve food the public.
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Sounds like somebody trying to get out of the restaurant business. Not that I blame them. And given the degree of turnover even at “fine dining” establishments the dining industry is one place where it’s easy to get hired no matter your history.
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“We’re very fond of our pet cockroaches!”
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First World problems.
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But nevertheless, “problems.” And if upscale restaurants are allowed to get away with this shite, lowscale ones are too. Still lowscale problems in a first-world country, but again, also “problems.”
Are you saying that people in first-world countries shouldn’t deal with any of their problems just because they’re in first-world countries?
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