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From Serious Eats

Photo of the Day: O-toro

i saw the 400 lb. tuna cutting demo at mitsuwa last weekend. the sushi chef used that loooong knife to slice through the skin and all along the edges of the giant spine, then a 45 degree angle cut through the level of the tuna belly and then 2 or 3 chefs lifted the full length hunknormous quarter of the 400 lb. of fish flesh off.

that huge knife seemed like a metal toothpick when it's half buried inside that giant 400 lb. (minus the head) tuna. the sushi chef had to hold the knife with both arms to pull it through the enormous tuna.

From Serious Eats

Memo to the Serious Eats Team

i use the word doughnuts for doughnuts that i love, i.e. from the doughnut plant. all the rest are "donuts" to me.
abominations like krispy kremes, i think the word "doughnut" would be stretching it. so maybe we could reserve doughtnut for the sublime ones, and donuts for the crap.

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From Serious Eats

Photo of the Day: O-toro

i saw the 400 lb. tuna cutting demo at mitsuwa last weekend. the sushi chef used that loooong knife to slice through the skin and all along the edges of the giant spine, then a 45 degree angle cut through the level of the tuna belly and then 2 or 3 chefs lifted the full length hunknormous quarter of the 400 lb. of fish flesh off.

that huge knife seemed like a metal toothpick when it's half buried inside that giant 400 lb. (minus the head) tuna. the sushi chef had to hold the knife with both arms to pull it through the enormous tuna.

From Serious Eats

Memo to the Serious Eats Team

i use the word doughnuts for doughnuts that i love, i.e. from the doughnut plant. all the rest are "donuts" to me.
abominations like krispy kremes, i think the word "doughnut" would be stretching it. so maybe we could reserve doughtnut for the sublime ones, and donuts for the crap.

From Serious Eats

Photo of the Day: O-toro

i didn't even notice the knife there until i read that last line. gosh, the otoro really diverted all my attention away from the knife.

From Serious Eats

Photo of the Day: O-toro

Both the knife and that huge chunk of fatty tuna are equally impressive. What impresses me even more are the knife skills these sushi chef's have, especially when handling these large machete-sized knives in the kitchen.

From Serious Eats

Photo of the Day: O-toro

Why did the image of John Belushi doing the Samurai deli just pop into my head? Dig that knife.

From Serious Eats

Memo to the Serious Eats Team

@Adam: thanks for the consideration. I suspect I'm much older that you are. I like "curmudgeon" because it sounds better than "dinosaur" (which I've been called for years). But curmudgeon though I be, I am not resident: the title is yours. Your posts are wonderful.

From Serious Eats

Memo to the Serious Eats Team

@Lou: You can still be the "resident curmudgeon." I'll come up with a different title for myself when going into "official" copy-edit mode.

@eat2love: You may be onto something there.

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