Comments on Kitchen Witchery - And Other Nonsense: "Wagyu" Beef with Bok Choy and Rice

Good ideas, Rose, I'd forgotten about those. When...

2008-04-25T16:31:00.000-05:00

Good ideas, Rose, I'd forgotten about those. When you showed me the first time, I managed to get to 48 on the rice thing, but I've never been able to beat that score. I bet Nettle could, though!

The micro loan thing is really fascinating and a great idea. I'll have to revisit it. Thanks for reminding me!

Hey, don't forget these great sites:http://www.fre...

2008-04-25T14:27:00.000-05:00

Hey, don't forget these great sites:
http://www.freerice.com/
Improve your vocabulary while contributing rice to the ever increasing numbers who need it.

http://www.kiva.org/
Become a micro-financier. Lend $ in $25 minimum increments to the micro-business of your choice! As payments are made, you will be notified via email. When the loan is fully repaid, you can withdraw your money or reinvest it with another micro business. What a win-win situation!

Thank you for the kind words! I wish I could clai...

2008-04-25T13:05:00.000-05:00

Thank you for the kind words! I wish I could claim credit for it, Blogger did most of it. The photos are a combination of luck, actually absorbing something from holding the camera bags and lights for my dad all those years, and swindling Dorkus out of enough filthy lucre to get a pretty darn good camera. Although all I really had to say was, "I need a new camera (read:electronic gadget) and I don't know which one to buy," and he was off like a shot to do research. I swear that boy should work for an electronics selling company.

Also, I cheat a little with photo editing to increase the contrast and crop the photos in a more pleasing way. The chickenscape may or may not be doctored. ;)

I overcooked the bok choy a little, so some of the stems were a little bitter, but other than that, it was really good! That recipe is totally a keeper, and I'd be fascinated to taste how mizuna and mugi would change it. The wagyu would probably be so beautiful it would just make me cry. :)

Firstly , absolute yummage! I'll take the leftove...

2008-04-25T10:31:00.000-05:00

Firstly , absolute yummage! I'll take the leftover bok choy, sicne I currently have some sort of 'green leafy fetish' lately.
Secondly, I am in total awe and admiration for the photos and layout of your blog. Looks beautiful on your page, and the layout is even better on my RSS feedreader. For soem reason my own blog gets wonky via feed when I include images?
Que sera sera.

I'll come eat at your house! That sounds really g...

2008-04-25T08:23:00.000-05:00

I'll come eat at your house! That sounds really good.

Sometimes, I am very sad to have moved away from the city, usually when grocery shopping.

Yum. Here is what I would do with that. Sauce: jus...

2008-04-25T08:00:00.000-05:00

Yum. Here is what I would do with that. Sauce: just as it is. Grains: genmai as in the recipe or brown basmati. Greens: a mix of bok choy and mustard greens and if there was some other interesting green at the market, that too. Meat: no wagyu for me, but it's just crying out for some type of luxury-meat. I think I'd go for grass-fed Highland beef. mmm, terroir. Prepare the meat separately (as a roast, natch), and also do up some tofu (we find this place in Chinatown that does their own fresh tofu every day - a million times better than that supermarket stuff in the plastic) for the non-beef-eater in my life.

It would not be the same. It would still be good.

Um, ew. I can assure you that there were no mammal...

2008-04-24T21:15:00.000-05:00

Um, ew. I can assure you that there were no mammalian manipulations in the sauce.

I kept some of the sauce in the freezer if you want to use it later, Memekins. Think about a roast beast sandwich with it! *drool*

Everyone else: I told you they only squealed a little! >:)

The best part of this particular meal is the sauce...

2008-04-24T20:27:00.000-05:00

The best part of this particular meal is the sauce. It's some secret garlicky yum sauce, squeezed from some kind of small South American ungulate. (or at least that's my assumption) Seriously, it's tasty enough that it makes you feel that it must be bad for you AND spring from evil, since as everyone knows, evil has a higher tastiness ratio than good. But I digress. The meat was nice and tender, despite it's being "bargain beef" (a fact she neglected to share with us before we ate). In conclusion I give this meal 4 South American dwarf deer out of 5. It lost a point for having bok choy, which I felt only got in the way of the lovely union of sauce, meat and rice.