Teriyaki marinated Ahi crusted in everything bagel seasoning.
Cont. from >>22237947
Shallots
never understood the point of rolling tuna in seeds and the pretending to sear it through the seeds
Garlic
Teriyaki sauce
>>22245453What pretending? It does sear it through the seeds. You're serving it rare so you're not searing it much at all anyway and it toasts them and opens a new flavor dimension. In this case I pretty much burned them, but in a good way like blackening. And the seasoning is extremely salty. But it all just permeates the first few millimeters in. It works well against the kimchi and the sweet shallot, garlic, and mushrooms. The whole dish tastes great. I'd do it again.
>>22245462I don't think you understand what searing means. If I boiled a piece of tuna it would have the same effect.
>>22245462You're going to get worms in your butt
>>22245468If you boiled that tuna all of the coating would immediately fall off and rehydrate as it floated in a raft and the tuna would taste shitty. I don't think you understand what anything means.
>>22245468The seeds have flavor and you generally want to toast themThen the meat has textural change from the heating up which is nice for the meal
>>22245474pretty sure buttworms make you smarter and stronger if you get them from a gas station sandwich
>>22245462>You're serving it rarebad ideahttps://nypost.com/2026/09/03/lifestyle/parasites-infest-nearly-every-single-tuna-in-one-haul-study/
>>22245502So never eat sushi either?
>>22245502Well yeah just don't eat fish from Brazil.
>>22245487
I took the remainder of that Dutch kale/potato stamppot stuff and added egg and flour to make a dumpling dough.
I ended up cutting it again before dropping in the boiling salted water. When it floats you scoop and drain them.
Butter and olive oil
Nice and golden brown.
Served with last night's chuck roast and onions.
And I dumped the last of the bacon gravy on there too. Really good food.
And I can make a bunch more dumplings tomorrow.
>>22245462nice
