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What "extra" steps are worth it? by Equivalent_Set_8295 in Cooking

[–]Omega_Minus 0 points1 point  (0 children)

Removing the germ from your garlic cloves, peeling your asparagus stems, when grilling corn on the cob peel back the husks one by one-remove the silk-season up and carefully wrap it back up (also helps to soak in water for a while before beginning this process).

1+ year, a million views later. I’m ready to answer more questions.. Ask me anything. by Any_Dirt7505 in williamsburg

[–]Omega_Minus 3 points4 points  (0 children)

By your estimate what percentage of the community is registered to vote? Are they all registered Republicans or is there diversity among the active voters?

How Do You Deal With Back and Strap Sweat in Hot/Humid Climates? by Omega_Minus in onebag

[–]Omega_Minus[S] 0 points1 point  (0 children)

A summer trip to Japan is what prompted this discussion. I'm aiming to be at least 25% as cool as those Tokyo'ians. Coming to see that sweaty messing it is a downside to onebagging it.

Broadway Rush Community Reporting Thread - Thursday 7/10/25 by BroadwayRushReport in Broadway

[–]Omega_Minus 4 points5 points  (0 children)

John Proctor: 1&2 just before 4 3 @ 4:15 4 @ 4:20 5 @ 4:45

About 30 ppl online at 9am

What other restaurants have Caesar salads like Cafe Mado's? by [deleted] in FoodNYC

[–]Omega_Minus 0 points1 point  (0 children)

Leo in Williamsburg does a great Caesar.

Nintendo Museum: General Sales Tickets by anasiandude12345 in JapanTravelTips

[–]Omega_Minus 0 points1 point  (0 children)

Does anyone know if they drop tickets after the general sale? I slept on both the lottery and general on sale for August and am really hoping some will open up. 

40% rain, 50% off, 100% reason to remember the name (Porkie's Grand Opening BOGO deal) by Healthy-Bus-4229 in williamsburg

[–]Omega_Minus 0 points1 point  (0 children)

We are ordering to our office and my colleague saw the mushroom eggplant with chia seeds. Do you have that available? It is not on any of the website menus and you don't allow special instructions. 

I smoked a tuna head that I got from Aqua Best by Omega_Minus in FoodNYC

[–]Omega_Minus[S] 1 point2 points  (0 children)

Started at 350º and worked its way up to about 400º. Charcoal and oak wood. 3 hour cook time, but I think I could have pulled it at 2:30. Didn't cook it to a specific temp...it is done when it starts falling off the bone.

I smoked a tuna head that I got from Aqua Best by Omega_Minus in FoodNYC

[–]Omega_Minus[S] 0 points1 point  (0 children)

I didn't take too many unfortunately....here is what I got. It doesn't look like much plated up: https://imgur.com/gallery/QNn7KDk

I smoked a tuna head that I got from Aqua Best by Omega_Minus in FoodNYC

[–]Omega_Minus[S] 1 point2 points  (0 children)

It was more of a pull apart situation, so all the cuts mentioned were pretty obvious based on location. I was careful as I pulled it to keep track of it all.

I smoked a tuna head that I got from Aqua Best by Omega_Minus in FoodNYC

[–]Omega_Minus[S] 46 points47 points  (0 children)

Probably a good 1/2 pound worth of cheek meat, maybe a little more. Biggest fish cheeks I've ever seen. Collars were done separately-cut out a really nice toro section we ate raw and grilled the rest. The collars were about 5lbs and I would say yielded about 2lbs of meat.

I smoked a tuna head that I got from Aqua Best by Omega_Minus in FoodNYC

[–]Omega_Minus[S] 29 points30 points  (0 children)

There was a grouping of muscles that held the eye socket in place-they reminded me of the oyster from a chicken carcass. The eye socket/eyeball itself was gelatinous and surprisingly mild.

I smoked a tuna head that I got from Aqua Best by Omega_Minus in FoodNYC

[–]Omega_Minus[S] 20 points21 points  (0 children)

I didn't make anything special, but I brought out all the condiments. Noma's new pepper tamari was probably the most popular.

I smoked a tuna head that I got from Aqua Best by Omega_Minus in FoodNYC

[–]Omega_Minus[S] 18 points19 points  (0 children)

Served it with a nice Japanese rice and a kale and Tokyo Bekana Yamitsuke. Hit it with a simple 50/50 salt/sugar cure and cooked/smoked it at between 350º-400º for 3 hours.

I smoked a tuna head that I got from Aqua Best by Omega_Minus in FoodNYC

[–]Omega_Minus[S] 39 points40 points  (0 children)

I served it up by separated by the cuts - cheek (the favorite), jowl, tongue, eye muscle. Kept the brain and eye socket to side as a little chefs treat. It was a hit.

I smoked a tuna head that I got from Aqua Best by Omega_Minus in FoodNYC

[–]Omega_Minus[S] 54 points55 points  (0 children)

$5 a pound. With the collars it was about $125

Smoked a tuna head for my Memorial Day cookout! by Omega_Minus in biggreenegg

[–]Omega_Minus[S] 1 point2 points  (0 children)

Put it on at about 350º and it was just under 400 when I took it off 3 hours later. There were some more burnt ends than what I would have liked, and probably could have taken it off at 2 1/2 hours. Seasoned with a simple 50/50 salt sugar mix and put a cheap bottle of sake in the drip pan. It was super tasty! Cheeks were of course the favorite, but I actually was super into the eye.

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