What is/was for dinner?

[Scepticalscribe]

Tonight, I thought to have scrambled eggs (free range, organic, etc) with guanciale, and then thought, well, while I may lack fresh vegetables, my fridge does play host to lots and lots of guanciale, and quite a bit of Pecorino, - several hunks, I do also have Parmigiano Reggiano, but find that Pecorino has replaced it in my affections to some extent - so why not try some take, some tweak, on the idea of Carbonara sauce but without the pasta?

Thus, this evening, I prepared something inspired by both Carbonara sauce, and scrambled eggs (cooked very, very slowly), briskly whisked eggs that were preceded into the pan (a wide, French, copper sauté pan) by diced guanciale, which was sautéed gently long enough to to allow it to render deliciously, and was followed, in turn, by the eggs, and then by finely grated Pecorino and finely chopped French onions (scallions).

Delicious, though I say so myself.

 

[anika200]

This was so good and so simple I had to post it here, Lemony Fish and Orzo soup, via the NYT cooking.
Basically, leeks and onions are sauteed in butter until soft and then clam juice and water are added to cook the orzo. Once the orzo is mostly done you can cut the heat to low and add cubed cod fish, finely sliced garlic and then cover and let steep for 10 minutes until cod is done. Now you take two eggs and 1/4 cup lemon juice and the zest and whisk it together in a bowl, now temper the mixture by adding some hot soup liquid to the mix and finally whisk it into the main soup and watch it transform into a velvety silky fish stew/soup. You can cut the heat when you start the egg process and when it is cool enough dive in, serve with crusty bread.

 

[Scepticalscribe]

This was so good and so simple I had to post it here, Lemony Fish and Orzo soup, via the NYT cooking.
Basically, leeks and onions are sauteed in butter until soft and then clam juice and water are added to cook the orzo. Once the orzo is mostly done you can cut the heat to low and add cubed cod fish, finely sliced garlic and then cover and let steep for 10 minutes until cod is done. Now you take two eggs and 1/4 cup lemon juice and the zest and whisk it together in a bowl, now temper the mixture by adding some hot soup liquid to the mix and finally whisk it into the main soup and watch it transform into a velvety silky fish stew/soup. You can cut the heat when you start the egg process and when it is cool enough dive in, serve with crusty bread.

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That sounds absolutely delicious.

 

[myscrnnm]

Basashi five different ways and yakiniku at Basashiya Masashi in Asakusa.

 

[Scepticalscribe]

Basashi five different ways and yakiniku at Basashiya Masashi in Asakusa.
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What can I say other than "yum"?

 

[Scepticalscribe]

Dinner will take the form of a generous, or liberal, interpretation of the concept of cassoulet.

Recipe to follow.

 

[myscrnnm]

The oyster lunch at Oyster Table in Ueno. Raw oysters of the day, fried oyster, grilled oyster, and oyster risotto.

 

[anika200]

The oyster

Mmmmmm, oyster good.

 

[myscrnnm]

The fry plate from 66 Dining in Asakusa.

 

[Scepticalscribe]

Pasta Carbonara (homemade, with gunaciale, Pecorino Romano, organic free range eggs and black pepper, and, of course, pasta).

 

[myscrnnm]

The Vulcania set from Vulcania Restaurant in DisneySea, which consists of spicy pork noods, prawns marinated in garlic oil, and an almond tofu desert. With a side of house salad. And I need to know how they do that egg, because that's insane.🤯

 

[HDFan]

Basashi

horsemeat?

 

[Vref]

A firm juicy piece of….bass

Sea bass

 

[Vref]

Basashi five different ways and yakiniku at Basashiya Masashi in Asakusa.
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This is the way

 

[dannyyankou]

The Vulcania set from Vulcania Restaurant in DisneySea, which consists of spicy pork noods, prawns marinated in garlic oil, and an almond tofu desert. With a side of house salad. And I need to know how they do that egg, because that's insane.🤯
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I'm guessing they separate the yolk and egg white and mold it somehow.

 

[HDFan]

Sea bass

?

Basashi​

“Basashi” is a horse meat sashimi dish, eaten with condiments such as sliced onions, grated ginger and garlic, then dipped in sweet soy sauce.

Basashi - 【郷土料理ものがたり】

“Basashi” is a horse meat sashimi dish, eaten with condiments such as sliced onions, grated ginger and garlic, then dipped in sweet soy sauce. This is a popular side dish for drinks. There are several different stories of its origin, and one says that then feudal lord Kiyomasa Kato promoted it...

kyoudo-ryouri.com

 

[Scepticalscribe]

@dannyyankou and @myscrnnm: The timing on cooking (boiling) the eggs would have to have been meticulous, and exceptionally precise.

 

[myscrnnm]

horsemeat?

Yes.

I'm guessing they separate the yolk and egg white and mold it somehow.

Yeah, but I need to know how. So I can see the white and yolk set at different times, because the white is cleanly cut in half, but the yolk has a slightly wavy texture to it. So it seems like the white is completely cooked, and then the raw yolk is put inside after the egg has been cut in half. But how is the restaurant able to cook the white in such a way that it retains its original shape on the outside, but has the Mickey head inside? The two possibilities that I can think of are that each half of the egg that is used for the salad is actually slightly less than half an egg, and whatever is used to hold the Mickey head mold in place is discarded, or the white has been separated before cooking and it's cooked as a solid egg and then the Mickey head shape is carved out after cooking.

 

[Scepticalscribe]

Yes.

Yeah, but I need to know how. So I can see the white and yolk set at different times, because the white is cleanly cut in half, but the yolk has a slightly wavy texture to it. So it seems like the white is completely cooked, and then the raw yolk is put inside after the egg has been cut in half. But how is the restaurant able to cook the white in such a way that it retains its original shape on the outside, but has the Mickey head inside? The two possibilities that I can think of are that each half of the egg that is used for the salad is actually slightly less than half an egg, and whatever is used to hold the Mickey head mold in place is discarded, or the white has been separated before cooking and it's cooked as a solid egg and then the Mickey head shape is carved out after cooking.

How hard was the yolk? Had it set completely?

Initially, I had assumed that it was barely set, with the white completely cooked, but your post suggests otherwise.

 

[anika200]

Yes.

Yeah, but I need to know how. So I can see the white and yolk set at different times, because the white is cleanly cut in half, but the yolk has a slightly wavy texture to it. So it seems like the white is completely cooked, and then the raw yolk is put inside after the egg has been cut in half. But how is the restaurant able to cook the white in such a way that it retains its original shape on the outside, but has the Mickey head inside? The two possibilities that I can think of are that each half of the egg that is used for the salad is actually slightly less than half an egg, and whatever is used to hold the Mickey head mold in place is discarded, or the white has been separated before cooking and it's cooked as a solid egg and then the Mickey head shape is carved out after cooking.

There is probably a silicone mold for the white and it gets filled and microwaved, the white is then removed from mold and yolk added and nuked again. You will have to imagine the egg shaped white with a silicone mickey where appropriate (centered) and a small silicone attachment at each end of the "egg" mold, you should be able to pop it out when done by stretching mickey up and out of the way. Just my guess we need to have a weigh in from an actually Disney Chef

 

[myscrnnm]

How hard was the yolk? Had it set completely?

Initially, I had assumed that it was barely set, with the white completely cooked, but your post suggests otherwise.

The yolk was hard enough that I would consider it solid. But probably cooked at low temperature.

There is probably a silicone mold for the white and it gets filled and microwaved, the white is then removed from mold and yolk added and nuked again. You will have to imagine the egg shaped white with a silicone mickey where appropriate (centered) and a small silicone attachment at each end of the "egg" mold, you should be able to pop it out when done by stretching mickey up and out of the way. Just my guess we need to have a weigh in from an actually Disney Chef

Hmm, the way you describe it seems to make the most sense. I originally assumed the egg was cut in half because it looks very clean. But it would be a lot easier to cook it already halved.

 

[George Dawes]

Monkey nuts … again

 

[Scepticalscribe]

The yolk was hard enough that I would consider it solid. But probably cooked at low temperature.

Hmm, the way you describe it seems to make the most sense. I originally assumed the egg was cut in half because it looks very clean. But it would be a lot easier to cook it already halved.

And taste wise, how was it?

Was the egg, prepared in that way, a perfect accompaniement to that dish?

In my experience, with Asian dishes that require a boiled egg, or with a dish such as shakshuka, the timing of cooking the egg must be exact, must be exceedingly precise, for it to be at that perfect spot that is not quite set, (not quite fully cooked), but still remained just a tiny bit soft.

 

[myscrnnm]

Had fugu for the first time at Fuguyoshi Sohonten in Yokohama. They got this stuff in Jell-O, as sashimi, as yakiniku, as tempura, and in hot pot.

 

[Scepticalscribe]

Had fugu for the first time at Fuguyoshi Sohonten in Yokohama. They got this stuff in Jell-O, as sashimi, as yakiniku, as tempura, and in hot pot.
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Gorgeous and absolutely mouth-watering.