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Beaker Looks good mate ,you are the second person of late l have heard say their tub of oysters were tasteless ,what brand were they & l would be contacting the maker & letting them know .I wonder what causes it, too long prep or in ice slurry ? l love my oysters & we actually buy them by the sack full from a industry contact my Lil Bro has & l could eat them for days on end .Being on a farm ,buying a tub is a little 'luxury' l would be sorely disappointed in to get ,(what are here), a expensive tasteless tub .
I have always dreaded eating a bad oyster as l would hate to have it put me off eating something l love so much.I cracked a bad double yoker egg into a sizzling hot pan once on a Elk hunt in the US & just the smell meant even though l love eggs l could not eat one for months after.
When l was guiding in the UK, Marco Pierre White the British chef & restaurateur came on shoots at one of estates regularly where he was friends & l suspect business associate of the owner, probably a dozen times over the years he cooked after the shoot for the owner & guests.
I never knew until he used & spoke about freshly grated wasabi at one of the dinners , that the stuff we have all been eating ,even in the best Japanese restaurants is basically Horseradish mixed with god knows what .
Real Wasabi must be eaten within minutes of the root being grated before it starts degrading. The taste of real Wasabi is not only better ,but much smoother, without that biting zing in the back of your mouth from the tube stuff,it is also more fibrous & textured than the paste shit .
He also did a fantastic salad once for a pheasant dish, using fresh Wasabi leaves mixed in, for me they gave a better taste to the dish than the wasabi root, they are also highly valued for their anti-inflammatory & anti-microbial properties that was very popular to chew for these values back in the old Dutch East Indies trader ship crews etc .
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