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“The cheek meat is so tender it falls apart in your mouth! Then there's the gummy, chewy tripe and tongue- new textures and flavors to enjoy with every bite! It all hits you so fast it's like a roller coaster!" "This charcoal-grilled skirt steak is particularly amazing. Usually, skirt steak is served thinly sliced. But these are thick cut, taking their juiciness to a whole new level! Not only that, he added a grid pattern of shallow cuts to the meat's surface... ... so that once it was charcoal grilled, it would have a pleasantly springy texture to it. It makes for an excellent accent when dipped in the stew.” — Yuto Tsukuda
The cheek meat is so tender it falls apart in your mouth! Then there's the gummy, chewy tripe and tongue- new textures and flavors to enjoy with every bite! It all hits you so fast it's like a roller coaster!"
"This charcoal-grilled skirt steak is particularly amazing.
Usually, skirt steak is served thinly sliced. But these are thick cut, taking their juiciness to a whole new level! Not only that, he added a grid pattern of shallow cuts to the meat's surface...
... so that once it was charcoal grilled, it would have a pleasantly springy texture to it. It makes for an excellent accent when dipped in the stew.