Why Master Chef Josh Niland Butchers & Ages Whole Tuna Just Like Beef The Experts
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IT IS A GRILL, NOT A BBQ! I cringed whenever someone said BBQ and they place the tuna on a grill. A BBQ is for cooking, preferably smoking, low and slow. Period. And by slow, I mean hours, like overnight. A grill is for relatively fast cooking.
Date: 2023-08-02
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Comments and reviews: 7
Void_nUll
3: 04 Before I start this vitriol: this place is incredible and I wish I lived in Sydney to try it.
But, why did it become the norm to stack burgers so high I need to unhinge me jaw like a python or deconstruct it to eat it. Just give me two normal height burgers, or a wide boi. It doesn't impress me now when I see it, just looks like work to eat especially if it's on the go
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3: 04 Before I start this vitriol: this place is incredible and I wish I lived in Sydney to try it.
But, why did it become the norm to stack burgers so high I need to unhinge me jaw like a python or deconstruct it to eat it. Just give me two normal height burgers, or a wide boi. It doesn't impress me now when I see it, just looks like work to eat especially if it's on the go
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nederlanditis
Time and time again, we're left rather speechless, how careless they keep using open fire for cooking meat with more or less fat dripping into the flames, burn there, and making the way up again to poison the dish. Did they, with all the rich techniques, never get introduced to PAHs (or HCAs? (Not even speaking of the horrendous process of producing charcoal)
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Time and time again, we're left rather speechless, how careless they keep using open fire for cooking meat with more or less fat dripping into the flames, burn there, and making the way up again to poison the dish. Did they, with all the rich techniques, never get introduced to PAHs (or HCAs? (Not even speaking of the horrendous process of producing charcoal)
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Middle
The perception that the best fish is the freshest is so skewed. Fresh fish is great in most applications, but like with beef, aging changes the flavour adds a depth of complexity. As a former chef at high end recipes, it's great to see aging, and curing become more popular for fish.
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The perception that the best fish is the freshest is so skewed. Fresh fish is great in most applications, but like with beef, aging changes the flavour adds a depth of complexity. As a former chef at high end recipes, it's great to see aging, and curing become more popular for fish.
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frederic
But why would you use a beautiful fish like this to make it into a burger and put cheese on top? Much prefer the Japanese way of treating fish. But I have no doubt that every dish at this place tastes amazing, just find the burger weird haha
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But why would you use a beautiful fish like this to make it into a burger and put cheese on top? Much prefer the Japanese way of treating fish. But I have no doubt that every dish at this place tastes amazing, just find the burger weird haha
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Elvis
This is a great vid. Pls, pls do more in-depth on the aging and processing. I grew up in San Francisco eating seafood all my life and NEVER saw any fish treatment/recipes like this.
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This is a great vid. Pls, pls do more in-depth on the aging and processing. I grew up in San Francisco eating seafood all my life and NEVER saw any fish treatment/recipes like this.
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Rigatoni
I made it 55 seconds before my stomach started to give and I ran to the comments. I hate seafood and this was disgusting but to each their own, some people eat bugs.
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I made it 55 seconds before my stomach started to give and I ran to the comments. I hate seafood and this was disgusting but to each their own, some people eat bugs.
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sophia
John Niland can slice anyone in half and he would remain unapologetic about him. Seems like his knife skills are extraordinary.
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John Niland can slice anyone in half and he would remain unapologetic about him. Seems like his knife skills are extraordinary.
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