Comments on: Lobster Sashimi and Kobe Beef http://laocook.com/2008/05/09/lobster-sashimi-and-kobe-beef/ Kitchen Blog, Lao Cuisine, Lao Food, Laotian Chef, Laocook, Thai Laotian Cooking, Recipes, Laos, Vientiane, Lao Chef Tue, 07 Feb 2012 21:26:34 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: laocook » Blog Archive » In a Pickle http://laocook.com/2008/05/09/lobster-sashimi-and-kobe-beef/comment-page-1/#comment-22517 laocook » Blog Archive » In a Pickle Sat, 13 Mar 2010 20:34:14 +0000 http://laocook.com/?p=1243#comment-22517 [...] and when the crustacean arrived, I knew that it had to be served raw. In the past I have served Lobster Sashimi, so this time I wanted to do something a little [...] [...] and when the crustacean arrived, I knew that it had to be served raw. In the past I have served Lobster Sashimi, so this time I wanted to do something a little [...]

]]> By: laocook » Blog Archive » Wine. http://laocook.com/2008/05/09/lobster-sashimi-and-kobe-beef/comment-page-1/#comment-21184 laocook » Blog Archive » Wine. Mon, 15 Sep 2008 20:10:12 +0000 http://laocook.com/?p=1243#comment-21184 [...] since I started brewing my own Beer (see the last part of this post) I knew that the next step would be [...] [...] since I started brewing my own Beer (see the last part of this post) I knew that the next step would be [...]

]]> By: Vienne http://laocook.com/2008/05/09/lobster-sashimi-and-kobe-beef/comment-page-1/#comment-20798 Vienne Sat, 24 May 2008 15:43:27 +0000 http://laocook.com/?p=1243#comment-20798 <p>The meat is sliced very thin, and on the Tenderloin there isnt much fat compared to the other cuts. Though saying that, I can see how some people would hesitate at eating raw meat fat, thats why only a few slices are served, and anyway, its not everyday you get to eat some Kobe Beef! ;)</p> <p>BTW, Nice link to the Morels. :)</p> <p> </p> <p> </p> The meat is sliced very thin, and on the Tenderloin there isnt much fat compared to the other cuts. Though saying that, I can see how some people would hesitate at eating raw meat fat, thats why only a few slices are served, and anyway, its not everyday you get to eat some Kobe Beef! ;)

BTW, Nice link to the Morels. :)

 

 

]]> By: elgin http://laocook.com/2008/05/09/lobster-sashimi-and-kobe-beef/comment-page-1/#comment-20786 elgin Sun, 18 May 2008 00:43:45 +0000 http://laocook.com/?p=1243#comment-20786 American-raised wagyu can be found in gourmet stores now. It's very promising. That's impressive that you can brew your own stout, Vienne! The lobster sashimi looks delicious but I'm not sure how well raw fat (on the beef) goes down. Check out my morel haul: http://elginite.org/blog/2008/05/17/elgin-illinois-morels/ American-raised wagyu can be found in gourmet stores now. It’s very promising.
That’s impressive that you can brew your own stout, Vienne!
The lobster sashimi looks delicious but I’m not sure how well raw fat (on the beef) goes down.
Check out my morel haul:
http://elginite.org/blog/2008/05/17/elgin-illinois-morels/

]]> By: black http://laocook.com/2008/05/09/lobster-sashimi-and-kobe-beef/comment-page-1/#comment-20782 black Thu, 15 May 2008 06:43:54 +0000 http://laocook.com/?p=1243#comment-20782 Lao, thanks. Mail me at black [at] scene-si [dot] org, and I hope you have some pictures of the homebrew kit :) If you need some thing translated from slovene, I'm happy to do it. I've been meaning to do it for a while now, but i have somewhere around 200 recipes published, and i just dont have the time. I'll probablly pay some student to do it, one day. There's nothing hardcore in there tho, I'm still learning :) Lao, thanks. Mail me at black [at] scene-si [dot] org, and I hope you have some pictures of the homebrew kit :)

If you need some thing translated from slovene, I’m happy to do it. I’ve been meaning to do it for a while now, but i have somewhere around 200 recipes published, and i just dont have the time. I’ll probablly pay some student to do it, one day. There’s nothing hardcore in there tho, I’m still learning :)

]]> By: Padek http://laocook.com/2008/05/09/lobster-sashimi-and-kobe-beef/comment-page-1/#comment-20778 Padek Tue, 13 May 2008 14:47:23 +0000 http://laocook.com/?p=1243#comment-20778 Man, developing a serious appetite here. Looks delicious.. ;) Man, developing a serious appetite here. Looks delicious.. ;)

]]> By: Vienne http://laocook.com/2008/05/09/lobster-sashimi-and-kobe-beef/comment-page-1/#comment-20774 Vienne Sun, 11 May 2008 11:43:49 +0000 http://laocook.com/?p=1243#comment-20774 <p>Hola Pan, I am not quite sure about the import regulations from Japan, but I have it on very good authority that the best stuff never leaves the country. However, there are farms closer to home than NZ. Hola Black, Nice website. Unfortunately I cannot read Slovene, but the photos look very nice. Send me your email address if you want more information about the Stout.</p> Hola Pan,

I am not quite sure about the import regulations from Japan, but I have it on very good authority that the best stuff never leaves the country. However, there are farms closer to home than NZ.

Hola Black,

Nice website. Unfortunately I cannot read Slovene, but the photos look very nice. Send me your email address if you want more information about the Stout.

]]> By: black http://laocook.com/2008/05/09/lobster-sashimi-and-kobe-beef/comment-page-1/#comment-20773 black Sun, 11 May 2008 09:37:48 +0000 http://laocook.com/?p=1243#comment-20773 Any chance you could share some info on your homebrew beer brewing kit and the stout beer recipe? :) I'm guessing you need some kind of refrigiration for the homebrew kit you have, as far as i know, anything purchasable online, as far as homebrew kits go, needs to actually be stored inside a refrigirator? Some info would be appreciated. Any chance you could share some info on your homebrew beer brewing kit and the stout beer recipe? :)

I’m guessing you need some kind of refrigiration for the homebrew kit you have, as far as i know, anything purchasable online, as far as homebrew kits go, needs to actually be stored inside a refrigirator?

Some info would be appreciated.

]]> By: panyafe http://laocook.com/2008/05/09/lobster-sashimi-and-kobe-beef/comment-page-1/#comment-20770 panyafe Fri, 09 May 2008 23:22:08 +0000 http://laocook.com/?p=1243#comment-20770 Hello there! I have a question regarding your Kobe meat... is it true that Japanese Kobe meat cannot be imported thus forcing the restaurants that want to offer it to import it from New Zealand?  That is a fact that I have always heard regarding the Wagyu meat and that is really the only reason for which I have never dared to try the meat myself in Madrid. Trust me, it is not some sort of gourmet paranoia, I just feel a lot of respect for the method used of how the Kobe meat ends up being what it is. By the way, in my neighbourhood, there used to be a restaurant which served a Kobe meat hamburger which was worth 80€ or so... the restaurant was superb but I refused to try to burger even though I could not try if I chose to change my mind since the restaurant closed half a year ago. Cheers! PS: I can tell how subtle must be your Lobster sashimi...           Hello there! I have a question regarding your Kobe meat… is it true that Japanese Kobe meat cannot be imported thus forcing the restaurants that want to offer it to import it from New Zealand?  That is a fact that I have always heard regarding the Wagyu meat and that is really the only reason for which I have never dared to try the meat myself in Madrid. Trust me, it is not some sort of gourmet paranoia, I just feel a lot of respect for the method used of how the Kobe meat ends up being what it is.
By the way, in my neighbourhood, there used to be a restaurant which served a Kobe meat hamburger which was worth 80€ or so… the restaurant was superb but I refused to try to burger even though I could not try if I chose to change my mind since the restaurant closed half a year ago.
Cheers!
PS: I can tell how subtle must be your Lobster sashimi…
 
 
 
 
 

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