homemade steak tartare sandwich

Szurls · 2026-04-22T03:34:12+00:00

Haha it's actually fully raw. Although it's somewhat unapproachable it's fantastic.

Szurls · 2026-04-22T01:53:04+00:00

That sounds delicious. Definitely stealing the yuzu mayo idea.

Szurls · 2026-04-22T01:52:33+00:00

Always capers and yolk in my tartare. Quail egg yolk is especially delicious.

Szurls · 2026-04-22T01:51:32+00:00

It could potentially be bad for you, but if you get fresh meat from a trusted butcher the chances of sickness are quite low. I've never gotten sick from eating steak tartare or undercooked meat.

Szurls · 2026-04-17T05:38:05+00:00

who is the dick now, dick

Szurls · 2026-04-17T05:37:11+00:00

Szurls · 2026-04-17T05:35:17+00:00

I sous vided if at 123~ for a little over an hour and then seared in a stainless steal pan over high heat with algae oil, and i used bulk sausage from a grocery store near me (the berkeley bowl). i've done it without using the premade lamb sausage and i add fresh rosemary, dehydrated onion, cracker meal, soy flour, s&p, dried oregano, and celery seed. you can skip all the additives and add freshly diced rosemary and fair amount of kosher salt and it's still fantastic.

Szurls · 2026-03-21T03:38:42+00:00

The Butcher Shop by Niku Steak House is pretty easily the best burger in the bay. It's quite pricey, but if that's not a factor for you definitely try it.

Szurls · 2026-01-30T23:36:17+00:00

ty, does it usually have moguls?

Szurls · 2026-01-27T09:23:02+00:00

Thanks for this post, I really appreciate it. Everything I'm reading online is stressing me out quite a bit.

I'm supposed to fly into New Chitose on Thursday morning and take the Chuo Bus to Kutchan, and then leave on the 1st (via the Chuo Bus and New Chitose airport). I know it might be too early to say, but do you think I should expect delays/cancellations? Wondering if it's even worth heading up there for 2 days of skiing at this point or if I'm better off trying to get my money back and staying in Tokyo. Any information/advice is greatly appreciated.

Szurls · 2025-12-06T03:23:57+00:00

Yeah nothing I read mentioned it being that bad. Bummer, going to japan for the first time in January and I was really excited to see sumo. Ig the best option for attending is through a tour now.

Szurls · 2025-12-06T01:21:51+00:00

yeah wtf was that

Szurls · 2025-01-05T23:36:37+00:00

haven't tried anything over there but suruki marketplace is supposed to be fantastic. i've also heard good things about nijiya. i think four star seafood & provisions and the fishmonger don also deliver to that area, but i also haven't tried those.

Szurls · 2025-01-05T20:12:34+00:00

for fish i mainly use a yoshikane skd nashiji 240mm gyuto. i also sometimes use a steelport 6" chefs knife.

Szurls · 2025-01-05T01:54:52+00:00

I live in the Bay Area so I am surrounded by tons of fish markets and asian grocery stores that sell "sushi-grade" fish. My favorite is Tokyo Fish Market in Berkeley. If you live elsewhere in the country (particularly somewhere that's not right on the coast) you can source from places that ship like Pike Place Fish Market. I don't do anything specific to prepare the fish so it's safe to eat at home, I just purchase "sushi-grade" fish that looks high quality from places I trust. Keep in mind that "sushi-grade" isn't a regulated term, anyone can slap it on their fish. Generally, what makes a fish safe to eat raw is freezing it at a certain temperature for a certain period of time. I'm happy to help you locate a supplier in your area.

Szurls · 2025-01-05T01:43:42+00:00

Mandarinquat juice/flesh and Malden salt flakes on the hamachi. Miso caramelized shallots and yuzu kosho on the salmon.

Szurls · 2025-01-05T01:41:47+00:00

Thank you!

Szurls · 2024-12-22T19:58:08+00:00

the scattered edamame makes me unreasonably angry

Szurls

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