tag:blogger.com,1999:blog-3697808681216252889.post6585640831989225012..comments2023-08-12T01:45:26.042-04:00Comments on Beef Aficionado: LanNick Solareshttp://www.blogger.com/profile/01920848785635819392noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-3697808681216252889.post-22387417963368773642008-04-28T14:41:00.000-04:002008-04-28T14:41:00.000-04:00Nick,I go to Lan all the time for their wagyu shab...Nick,<BR/><BR/>I go to Lan all the time for their wagyu shabu. It is one of the most authentic and high quality shabus in the city. This method of cooking is actually one of the best ways to enjoy high quality japanese beef. I noticed from the picture that you overboiled the beef. The beef is only supposed to be "swished" three times, and it should still be very pink or slightly red when you take it out of the broth. Then it should go immediately into the sauce so it stops cooking. During the entire process, the meat should never leave your chopsticks. Many people mistakenly drop the meat into the broth and leave it to boil, but most Japanese people would be horrified by this practice, as it destroys the delicate texture and flavor of the meat. This is a long-winded way of saying that your initial instincts about not wanting to boil such high quality meat were correct. Enjoy.Ghengishttps://www.blogger.com/profile/12502274342775062816noreply@blogger.comtag:blogger.com,1999:blog-3697808681216252889.post-3505751303163886852007-09-03T16:30:00.000-04:002007-09-03T16:30:00.000-04:00Nice to hear from you Rick. How are you?Nice to hear from you Rick. How are you?Nick Solareshttps://www.blogger.com/profile/01920848785635819392noreply@blogger.comtag:blogger.com,1999:blog-3697808681216252889.post-44092561574294097592007-08-16T14:30:00.000-04:002007-08-16T14:30:00.000-04:00Lan has yet to fail to please. I've yet to try the...Lan has yet to fail to please. I've yet to try the wagyu sashimi, it looks out of hand.Anonymoushttps://www.blogger.com/profile/06940909458392431838noreply@blogger.com