Ask Lemmy
A Fediverse community for open-ended, thought provoking questions
Please don't post about US Politics. If you need to do this, try !politicaldiscussion@lemmy.world
Rules: (interactive)
1) Be nice and; have fun
Doxxing, trolling, sealioning, racism, and toxicity are not welcomed in AskLemmy. Remember what your mother said: if you can't say something nice, don't say anything at all. In addition, the site-wide Lemmy.world terms of service also apply here. Please familiarize yourself with them
2) All posts must end with a '?'
This is sort of like Jeopardy. Please phrase all post titles in the form of a proper question ending with ?
3) No spam
Please do not flood the community with nonsense. Actual suspected spammers will be banned on site. No astroturfing.
4) NSFW is okay, within reason
Just remember to tag posts with either a content warning or a [NSFW] tag. Overtly sexual posts are not allowed, please direct them to either !asklemmyafterdark@lemmy.world or !asklemmynsfw@lemmynsfw.com.
NSFW comments should be restricted to posts tagged [NSFW].
5) This is not a support community.
It is not a place for 'how do I?', type questions.
If you have any questions regarding the site itself or would like to report a community, please direct them to Lemmy.world Support or email info@lemmy.world. For other questions check our partnered communities list, or use the search function.
Reminder: The terms of service apply here too.
Partnered Communities:
Logo design credit goes to: tubbadu
view the rest of the comments
High quality fresh mozzarella sliced thinly into delicate slivers like sashimi, dipped in high quality traditional aged Japanese soy sauce. Eaten with chopsticks of course, similar to conventional sashimi.
I've done a fair share of fine dining and make some very intricate conventional dishes but this weird combo just kind of to gets me. I've never mentioned this to anybody as to not disqualify myself as the "chef guy" but I can't help but like it.
Both my brother and my brother-in-law are professional chefs and they each eat the weirdest nonsense on their own. It's like their palettes have to be so refined at work that they need to throw the wildest combos of flavors together at home to feel like they're eating something different.
So if anything I think this qualifies you as the "chef guy."
No lie, that actually sounds kinda good and I want to try it.
It's gotta be THIN, around 5mm or less. Frankly the thinner the better, it gives it a sort of luxurious melt in your mouth consistency (room temp too). For soy sauce I use Tsuru Bishio 4 year aged soy sauce. It's like 40$ a bottle but it's so strong and rich that I tend to use very little at a time (one bottle lasts me like 6 months).
Ok that sounds heavenly
One of my favorite snacks lately is tamari almonds and a slice of smoked provolone cheese.
Fuck, that sounds good. Gonna try it!