March 2020 marked the beginning of an unprecedented pandemic and with it came a flurry of repercussions. Difficult times call for clever adaptations and never was this more true than with the food industry. Restaurants were shuttering with many not knowing when or if they would open again, but amongst the plethora of problems came a forced evolution. Businesses now looked for every opportunity to survive. Suppliers of the now shut down fine dining establishments began delivering their wholesale products to the average consumer.
Death By Wagyu
Ok, maybe not death and more the actualization of a dream to answer the most crucial of questions. How much A5 Wagyu is too much? Does black truffle butter or white truffle butter complement A5 Wagyu better? What happens when I replace a normal beef in X dish with A5 Wagyu? Is A5 Wagyu Katsu really as great as it looks on Youtube?
My dreams may be weird, but at least they’re delicious.
And if you’re wondering about the answers to those questions:
- 8 oz before I somehow feel too full to eat
- white truffle butter and it’s not even close
- unsurprisingly it does indeed make dishes better
- I now think Wagyu katsu is pretty overrated
To some these answers may be pretty obvious, but there’s not much that’s more satisfying than concrete evidence. And if I’m being completely honest, I actually thought black truffle butter would suit A5 Wagyu more and that Wagyu katsu would be pretty special. Well I don’t know if that should be obvious, but it was a surprise to me personally.
Besides having some fun with all the extravagant decadence in all this, it also served as a reminder to make the most out of a bad situation and to attend to personal curiosity and creativity to take a mind off the difficulty of a situation. In the future this might all be a speck in the past, but for now its a silver lining of the present.
Epicurean Experience 