World Cup Week (Every day a dish from a different World Cup Contendah)
Today at Ed's Cafe:
Had a bit of a scare this morning when our meat order just plain didn't arrive. Took Douglas Adam's advice and didn't panic. I always collect a little extra meat for just such an occasion. a little frozen hanger, a little frozen tenderloin, a little extra NY strip... "Frozen Meat!!!" you say. But not to worry - James Beard himself weighed in about responsibly frozen beef. After many tests at his famous NYC kitchen he found no discernible difference between fresh and frozen. Besides, I've learned that a long as you cut across the grain very very thinly you can't go wrong.
Verdict: Texture is the key, hence the slicing. Everything else is gravy.
Other dishes today: Miso-seared Cod
I've done this one before, I'll take a little blonde miso and some fermented bean curd (similar, but different) and blend the hell out of them with a little Kecap Manis (sweet soy). Previously I was unhappy with the appearance, as it just looks like shiny chocolate smeared on top of white cod. So this time I grated some cucumber with a little diced chive for a tiny green salad on top.
Verdict: Appearance is the key, because miso/cod is a proven winner. The salad brought it across the finish line visually.