What a coincidence that I see this post and this video in the same day.
Alvin makes an interesting claim near the end of the video that this meat is better considered an ingredient to be used to elevate other dishes instead of cooked on its own.
I think that’s accurate honestly. It’s worth trying, but it does need a sauce or something else with it to cut through the richness. As he (and you) pointed out, it might be better when it’s not the star of the dish.
Alvin makes an interesting claim near the end of the video that this meat is better considered an ingredient to be used to elevate other dishes instead of cooked on its own.
Its a common philosophy in all Asian/Indian/persian cuisine.
Delicious, but if I’m being honest, I don’t know that it is worth the money. Got this and a grade 9 wagyu from Australia, and that had more of a “beefy” taste to it, while the A5 was so fatty and rich it tasted almost like pork belly. I’m really glad I tried it, and it was lovely, but once was good enough for me.
I've had really bad luck lately with finding good Indian food. The last few times I tried the food was alright, but not particularly flavorful. I like spicy and even asked for the dishes spicy, and they were still fairly bland.
Fortunately I moved recently so I'm hopeful I can find a good place now.
It’s actually pretty easy to make most Indian dishes at home. I’d recommend checking out Hebbar’s Kitchen on YouTube - my Indian mate swears their recipes are authentic - and best of all, no annoying intros/voiceovers/like-and-subscribe nonsense etc.
Thanks for the recommendation! Been meaning to get into indian to introduce vegan options into my dinner recipes. The hardest step for me is collecting the spices and figuring out how they work with each other.
Otherwise once you have the right spice mix you can just add it to a thickener / bulkening ingredient and you are good to go.
If there’s an Indian/Asian store where you live, they should generally have everything you’d need. The spices are generally divided in to whole spices and ground spices.
For whole spices, commonly used ones are bay leaves, cardamom, cinnamon, cloves, star anise, saffron, mace, and peppers (dried red chillies and black peppercorns).
For ground spices, most common ones are turmeric, chilli powder, coriander powder, cumin powder, asafoetida powder, garam masala and curry powder.
There are also some key seeds and lentils, such as mustard seeds, coriander seeds, cumin seeds, fennel seeds, urad dal
Finally, there are fresh ingredients like curry leaves and coriander leaves, and of course, the usual ones such as ginger/garlic/onions/tomatoes, which you should already have in your pantry/fridge.
With the above in your pantry, you can cook a vast majority of the dishes, at least, as far as spices are concerned.
As for figuring out how they work together, if you follow a few recipes you’ll notice common patterns, so once you’ve got a few dishes under you belt you’d start to recognize which ones you’d need. Easiest way to figure out how they work is to repeat a dish you’ve made and exclude a particular spice, or say doubling the quantity of a particular spice so that it dominates. With so many permutations and combinations possible, you could prepare a dish differently each time and keep things interesting, it’s so much fun playing around with this stuff!
I run into this problem a lot, and I think it’s because I’m white lol. I’m sure they get bitched out by Karens often. My solution has been to have my bestie, who is not white, tell the waiter that I want it very spicy. They usually trust her haha
two ways I like those (sauce, as the base layer is always the same) - mint infused whipped cream with fresh strawberries, and salted caramel with chopped candied pecans.
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