Sneaking in flavor
Ever wonder why some dishes just hit and you can't quite explain why? It's usually the details most people skip over. This week's post digs into why obsessing over the little things is what actually separates decent cooking from something exceptional.
You'll see a Tataki technique that's 'shockingly' tasty and simple (which is a terrible pun). You'll get more and judge me even more for once you read the post.
Plus, learn a tip from Leonardo da Vinci about how to improve your curiosity.
Recipe:
Yuzu Shocked Spice Crusted Tuna Tataki
See the post above for context. After applying a spice rub, followed by a lightning-quick sear on a screaming-hot plancha, the Hamachi (or Tuna, in this case) gets shocked in a soy-yuzu ice bath to cool it rapidly while imparting some delicious flavor.
👉 Check out the recipe for the Yuzu Shocked Spice Crusted Tuna Tataki
Watch & Listen 🎙️: The meez Podcast
Sharing food at a restaurant, knowledge is a commodity, and lots more.
Round two with Mike Jacober (Founder of Blanket), and Matt Conway (Owner of The Tippling House), we got into a wide-ranging discussion about how dining culture is shifting, and what’s actually worth holding onto as it does.
We jumped from light hearted to existential quickly, which is a good sign in my book.
A few things on the docket:
- AI vs. the human sommelier
- The “death of the expert”
- Sharing food at a restaurant (are you yay or nay?)
- How GLP-1s are surprisingly not shrinking the amount of food ordered
- Non alcoholic beverages
👉 Listen now: Sharing food at a restaurant
Chef Feedback:
Fresh isn't always best
We’ve trained ourselves to think that the closer a fish is to the moment it was caught, the more impressive the experience must be.
But those in the know understand that’s not actually how great sushi always works.
Jesse Ito drops some knowledge bombs in a great episode of the podcast.
👉 Check out the whole conversation: Jesse Ito on Sushi Legacy
Hot Take 🤔🌶️:
Do you share plates when you're at a restaurant?
I'll be honest. I can't believe I had to ask this question, but apparently it's not as one-sided as I thought.
Are you a "get your own app, entrée, dessert" kind of person, or are you a sharer?
I'm 1000% all in on sharing. I want to try everything, and as many options as possible. I feel like haute cuisine created the notion of "no sharing," but does it even exist outside of that? Every other culture seems to default to sharing, right???
👉 Watch the clip and chime in on LinkedIn or Instagram
💬 Want to Be a Guest on The meez Podcast?
If you’re building at scale or wrestling with hard problems going from zero to one worth talking about, I’d love to hear from you.
Apply to be a guest or nominate someone we should talk to.
meez is the recipe software that helps chefs create, organize, and execute profitable recipes with precision.
