Sensational Snack Combines Icy Geleto Sandwiched between Warm Brioche

The 60°C temperature difference between the gelato and the brioche makes eating the snack an unique sensory experience.

The snack is offered by Brigela (ブリジェラ) in Japan.

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Japanese-inspired Beef and Vegetable Kabobs

Ingredients

1 lb beef tenderloin, trimmed of visible fat and cut into 1-inch cubes
3 Japanese eggplants (aubergines), cut crosswise into 1/2-inch pieces
1-1/4 lb white mushrooms
2 zucchini (courgettes), cut crosswise into 1/2-inch pieces
2 yellow squash, cut crosswise into 1/2-inch pieces
2 red bell peppers (capsicums), stemmed, seeded, and cut into 3/4-inch squares
2 red (Spanish) onions, cut into 1/2-inch-thick wedges

Marinade

1/2 cup reduced-sodium soy sauce
4 garlic cloves, crushed with a garlic press
2 teaspoons grated fresh ginger
2 teaspoons lime juice
2 teaspoons honey
1/4 teaspoon red pepper flakes
1/4 teaspoon sesame oil

Method

  1. Whisk together the marinade ingredients in a large bowl. Transfer 3 tablespoons of the marinade to a medium bowl. Add the beef to the medium bowl, tossing to coat.
  2. Add the eggplants, mushrooms, zucchini, squash, peppers, and onions to the large bowl of marinade, tossing to coat.

  3. Cover and marinate both the meat and vegetables at room temperature for 30 minutes, tossing once or twice.
  4. Meanwhile, preheat a broiler (grill). Line the broiler pan with aluminum foil and coat with nonstick cooking spray.
  5. Soak 18 long wooden skewers in water to cover.
  6. Using a slotted spoon, remove the meat and vegetables from the bowls and pat dry with paper towels. Discard the meat marinade.
  7. For the 6 beef kabobs, divide the meat cubes equally among 6 skewers, threading it alternately with one third of the mushrooms, zucchini, squash, peppers, and onions.
  8. For the 12 vegetable kabobs, thread the eggplant pieces onto 12 skewers, alternating with the remaining mushrooms, zucchini, squash, peppers, and onions.
  9. Working in batches if necessary, place the kabobs 2 inches apart on the broiler pan. Position the pan 4 inches from the heat source. Broil, turning once or twice and brushing the kabobs with any remaining vegetable marinade, until the vegetables are tender and the beef is nicely browned, 8-10 minutes.
  10. To serve, divide among individual plates.

Makes 6 servings.

Source: Mayo Clinic

In Pictures: Steaks of Selected Restaurants in New York City

Is Wagyu the World’s Most Overrated Steak?

Richard Vines wrote . . . . . .

Wagyu from Japan is often held up as the best beef in the world.

The meat is tender as the night. It’s so soft, steak knives are optional. Its marbled fat dissolves into a buttery flavor so rich it could retire to Florida.

The cattle lead a relatively pampered life. They are registered with the Japanese government soon after birth and raised according to strict regulations, though the idea that they are all raised on a diet of beer and Beethoven is something of an exaggeration.

You pay for the privilege, of course. At Wolfgang Puck’s CUT in Beverly Hills, $140 will get you 4 ounces of USDA Prime aged 35 days but only 2 oz. of wagyu from Japan’s Miyazaki prefecture.

It must be brilliant, right?

“I hate the stuff,” says Richard Turner, butcher and author of Prime: The Beef Cookbook (Mitchell Beazley, 2017), which will be published in the U.K. this week and in the U.S. in May. “It slaps you around the head and then trails off quickly. Some people like that, but I’m an Englishman, and I like my beefy flavor to last.”

After the European Union lifted a ban on Japanese beef in 2014, restaurants in London started experimenting with wagyu, which translates to Japanese cow. The U.K. quickly became the largest importer in Europe, bringing in nearly 47,000 kilograms (1.7 million ounces) in 2016, according to Zen-Noh group, the business arm of Japan’s largest agricultural cooperative.

The meat is showing up at high-end Japanese establishments, as well as less-expensive restaurants, where it may feature in sushi or fusion dishes. At Anzu, a brasserie in St James’s Market in London, wagyu beef tataki with sesame and soy dressing is a popular dish, at £18 ($22). But even Anzu’s chef and co-owner Ken Yamada says it must be eaten in small bites.

“I don’t think anyone can eat a slab of it and feel comfortable,” says Yamada, who was born in Shimoda, south of Tokyo, and moved to the U.K. in 1988. “I may have been in England far too long, but I prefer a decent, British, aged steak.”

I’ve set off around London to see what some of the city’s best chefs can do with wagyu. Along for the ride is Yoshinori Ishii, who holds two Michelin stars at Japanese spot Umu, in London’s Mayfair neighborhood.

The day starts at CUT at 45 Park Lane, which serves A5 wagyu from Kagoshima. (The meat is graded from A to C for yield and from 5 to 1 for quality, with A5 the top rating.) CUT’s style of cooking is different from that in Japan, where diners consume much smaller portions.

Chef Gwenaul Lalloz at CUT says it is his favorite beef. London prices start at £140 for 6 oz. of Japanese wagyu New York sirloin. Middle Eastern diners are particular fans.

“We sell 20 to 25 kilos (44 to 55 pounds) a week when we are lucky enough to get this kind of meat, which sometimes is not really easy,” he says, citing supplier bottlenecks of certain cuts.

At Bella Cosa, an Italian restaurant in Canary Wharf, chef Kentaro Torii occasionally puts wagyu on the menu as a promotion. Lucky for us, he has specially prepared a fusion dish of fagottini pasta with gorgonzola filling.

Bite after bite, I’m loving it, but Ishii’s mind is elsewhere. He is excitedly recalling the Galician aged beef he ate recently across town: “It was amazing,” Ishii says.

We then head to Yashin Ocean House in Kensington, where chef Shinya Ikeda regularly serves wagyu as sushi, as well as sukiyaki—meat simmered with vegetables in a soy sauce broth—with candy floss that melts into it.

Mark Schatzker, who wrote Steak: One Man’s Search for the World’s Tastiest Piece of Beef (Penguin, 2011). decided Japanese wagyu wasn’t the answer he sought.

“It’s a great and wonderful thing,” he says, “But it’s not steak. It’s completely different. It’s more like foie gras. Steak is bloody: You know you are eating an animal. It satisfies your inner cave man. Wagyu is more refined—and I don’t mean superior.”

Schatzker says he prefers more traditional beef, including organic grass-fed from Alderspring Ranch in Idaho and Naked Beef from Joyce Farms in North Carolina. He’s also a fan of British breeds, including Aberdeen Angus, Hereford, and Galloway.

We end with a French take at the Greenhouse, an upscale kitchen in Mayfair, where wagyu is on the menu from time to time. For us, Executive Chef Arnaud Bignon has prepared the meat with Chantenay carrots, carrot puree, grapefruit, and black sesame, with tamarind.

“Diners love Japanese wagyu, and if you have a small portion, the way they do in Japan, it is OK,” Bignon says. “I like to use it sometimes, but not too much.”

At Umu, not all of Ishii’s customers understand or fully appreciate his wagyu, which he gets from Gunma prefecture and prefers to the better-known Kobe variety. Some say it’s too fatty, and he explains that the marbling melts as it cooks. But then, some customers just think it’s regular red meat. “A few weeks ago, I had a fight with a customer because he said we are not using Japanese wagyu,” he said.

Is Japanese wagyu Ishii’s favorite meat? “It is a beautiful experience,” he says.

But if he wants beef at home, he stops at a local grocery store to pick up some Scottish aged beef. “I love real cow flavor,” he says.

I’m going to take that as a no.

Source: Bloomberg

Relief for Dry Eyes

Dr. Thelma Barnes wrote . . . . .

Dry eyes occur when your tears — a mixture of water, fatty oils and mucus — aren’t able to provide enough lubrication for your eyes. This can happen because your eyes don’t make enough tears or if your tears are poor quality. Aging is a common cause of dry eyes, but certain medical conditions and some medications also can result in dry eyes.

Some people with dry eyes find relief without buying any special treatments or eye drops. One option is to apply warm compresses to the eyes. You can use a warm washcloth or a heated beaded mask, and apply to the eyes for 10 minutes. Then, gently wash your eyelashes and eyelids using watered-down mild shampoo.

By unplugging any plugged oil gland pores on the eyelid margins, oil from the eyelid can freely glide over the surface of your eye to form a protective layer — much like a sheen of oil sometimes can be seen in parking lot puddles after rain. This can take a few days to benefit you, and it keeps your tears from evaporating so quickly.

If warm compresses and lid scrubs don’t work, you may consider using eye drops. Avoid eye drops that state they will reduce redness, as prolonged use of this type of eye drops can cause irritation. Instead, use artificial tears. Some contain preservatives to prolong shelf life, but these can cause eye irritation if used more than four times a day. For more frequent use, try preservative-free eye drops. These come in packages of multiple single-use vials. After you use a vial, you throw it away.

Lubricating eye ointments have a thicker consistency. They coat your eyes, providing longer-lasting relief from dry eyes. Since these products can blur your vision temporarily, they are best used just before bedtime.

If nonprescription eye drops aren’t helping, talk to your eye doctor. Sometimes, an underlying problem, such as Sjögren’s syndrome or rosacea, may need to be treated first. If a medication you take for another condition is causing your dry eyes, your doctor can discuss whether changing your prescription might help.

If an inflammation on the surface of your eyes is causing your dry eyes, it may be possible to control it with prescription eye drops that contain the immune-suppressing medication cyclosporine (Restasis). This medication may require several months of regular use before symptoms improve.

The U.S. Food and Drug Administration recently approved a new kind of eye drop solution, lifitegrast (Xiidra), which may work a little faster than cyclosporine. Lifitegrast also works to decrease surface inflammation, although in a different way than cyclosporine.

Other options that may provide relief from dry eyes are available, as well. Examples include tear duct plugs to keep tears from draining out, dissolvable eye inserts, other medications and select procedures to help increase moisture in your eyes. Sometimes, even special types of eyewear may help reduce dryness from outside air.

Talk with your doctor to determine the cause of your dry eyes. He or she can recommend a treatment that is right for your situation.

Source: Mayo Clinic


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