November 12, 2008

Kobe or kobe not.....


To be honest, I haven't thought too much about writing or taking pictures. All I have been doing is cooking. During the week, I've been working with sugar and chocolate confections. On the weekends, I deal with international cuisine labs. I have just been cooking.

I did visit grand rapids with a few friends for a night out on the town. Good times had all around. I have a list/novel of things I want to do before I pass. One of the things on my list is to have kobe beef. I hear the hype about it, but I never had it, so I really couldn't talk it up either. This restaurant was offering mini kobe beef burgers and oh my were they delicious. Normally, I eat burgers just for the texture of the meat. The chewiness really satisfies me. I was fully expecting that with kobe, but oh boy was I wrong. The meat practically melted in my mouth. It was so smooth and buttery. We wanted to savor every bite.

I guess I should mention that the term used for kobe beef in the United States is Wagyu. The restaurant was thorough enough to list that they received their beef from snake river farms. Our table was a little curious if it was certified or not, so someone took out their phone and searched the internet for the farm. It was definitely certified.

So on November 8th, I had my first taste of kobe.....and it was good.

3 comments:

gail said...

yum!!!!! looks & sounds delicious!

Mrs. L said...

We've had "kobe" (probably Wagyu) beef several times. In a burger in Vegas, at an expensive steakhouse here where I live and at a Japanese restaurant (yes, Kobe sushi!). All three times it was melt in your mouth wonderful!

Kitchenhacker said...

Kobe and Wagyu are not precisely the same. Wagyu is sometimes the same breed, raised very differently...

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