Game Development Giant

How to eat it?

The one who was most sensitive about what to eat was Claudia. When she heard what Matsumoto said, she suddenly became very interested and asked quickly. ︾，

Matsumoto did not continue to say anything, but took out a square wooden box from the cabinet on one side. Because of the close relationship, Jester could still feel a chill coming from the box. Seeing Jester A confused look on his face.

Tamahide Yoshiro, who knew Matsumoto very well, took the lead in solving his doubts.

This is an old-fashioned refrigerator with a refrigerator inside a wooden box. It is not electric. Matsumoto likes this very much, so he keeps using it instead of electric.

I see.

After hearing the explanation, Jester couldn't help but nodded.

While Tamahide Yoshiro was talking, Matsumoto took out a jar of about one kilogram of caviar from the wooden refrigerator. Jester's family was previously engaged in the catering industry. Although it was Chinese food, it was in the United States after all. I own a hotel, so I know a lot about Western food.

He took a look at the jar of caviar and was surprised to find that it was genuine Iranian product.

In fact, although fish roe is an indispensable dish when eating Japanese food, to be precise, if it is sushi, then traditional Japanese sushi will definitely contain salmon roe Gunkan Sushi, this kind of special salmon The roe is an orange-red roe, translucent and crystal clear.

It has been pickled with salt and has a fresh and salty taste. The moment you bite it with your teeth, you will feel a sweet and fresh juice overflowing and filling your entire mouth.

However, for the roe in Western food, it is not salmon roe, but sturgeon roe, which is a very deep black color. Instead of a very harsh orange-red, there is an essential difference.

In Western food, they believe that the most noble and delicious food in the world are caviar, black truffle, and foie gras. Although Jester sneers at this statement, he still agrees with the taste of these three categories. , especially in this world, where I have eaten these three top-quality ingredients, compared to the previous life where I ate low-quality ones because I didn’t have much money. It's totally different to think that this kind of food is just so-so and not very delicious.

And is caviar delicious? In fact, many people just eat it because of its reputation. After trying it, they think it is just mediocre.

Jester thought so too before, but after eating authentic Iranian caviar, Jester completely disagreed with this idea. Perhaps the biggest reason was that he thought it was just mediocre. It's just the best I've ever had.

What's the best?

Many people seem to say that when it comes to caviar, Russian caviar is the best, so it’s no wonder why you can’t eat the best caviar because you haven’t found the right one at all. It's like someone wants to eat Chinese food, and you recommend them to eat in Chinatown. Will it be delicious?

In fact, in the past, Russian caviar was quite good, but the sturgeons that produced caviar were caught excessively. The offshore area has suffered a sudden change, and many pickling techniques have been lost, basically. The Russian caviar we eat now is always salty, and there is nothing praiseworthy about it.

Among the various types of caviar that Jester has eaten, perhaps the most delicious is the one from Iran.

The production of caviar is also very difficult. First, after the sturgeon is caught, it must be split, its membrane must be peeled off, and the roe must be taken out. While taking it out, it must be salted immediately and then put into the caviar. The whole process should not exceed twenty minutes.

If it is too salty during pickling, it will become waste; if there is not enough salt, it will rot.

According to what Jester heard from a Western chef in his grandfather's hotel, there are about a dozen marinating masters in the world who can make the best caviar and perfectly grasp the time and quantity.

Is this why Iranian caviar is so expensive?

As for pickling, can it be replaced by a machine? Jester didn't know, but he thought, if it is possible, why not use it? \u003cra, sevruga, the pickling method is basically the same, but the source of the ingredients comes from different sturgeons.

The best thing is that beluga is the most precious and the roe is the largest. If you chew it carefully, the pieces will pop in your mouth, and a fragrant and sweet taste will erupt. It is an indescribable experience. Only after tasting it will you know Why do those European and American ghosts think that caviar is one of the most delicious foods in the world?

And this time, the jar of caviar Matsumoto took out was beluga.

Ordinary stores, even if they use beluga, will use it very carefully, but it seems that Matsumoto is not like this. He scooped out a big spoonful from the jar without hesitation, and then roasted it, making it extremely tender. wrapped the beef tongue and presented it to Claudia.

Then he said proudly: Please try my special way of eating it, grilled beef tongue with sturgeon roe.

After seeing it, Jester thought of the deliciousness of Iranian caviar, and immediately moved his index fingers, licked his lips, and said to Matsumoto: Mr. Matsumoto also gave me this kind of beluga caviar with beef tongue.

Matsumoto glanced at Jester unexpectedly again. At a glance, he could tell from the appearance that his jar of caviar was beluga. He must be very familiar with this kind of food.

He also nodded. For someone like him who has good taste in food, his favorite thing is to sell goods to knowledgeable people.

While passing a piece of beef tongue caviar that was prepared for Claudia in front of Jester, he also asked curiously: What is the name of this gentleman? I only know that you are friends of Tamahide Yoshiro, I didn’t ask for your names either… I didn’t expect you to be so familiar with caviar?”

Jester Lee.

Jester smiled and said his name first, then smiled modestly: Actually, I only know a little bit about it.

Oh, can you please talk to Jester? I actually don't know much, I just like to eat it. Apart from knowing a little more about Santian beef, I don't know much about other ingredients. For example, how is this kind of caviar usually eaten in Western food?

Matsumoto heard Jester's humble words, but he didn't take it seriously. Instead, he asked enthusiastically.

Jester has always been a teacher. Now that he heard the other party say this, he can naturally brag. Of course, what he said before is correct. His understanding of caviar is indeed only superficial, but this It does not prevent him from speaking briefly.

Generally the French are the most particular about eating this. After all, they were the first to come up with the so-called three delicacies!

Generally speaking, when caviar is served in an iron box or a glass jar, the portion is very small. Because it is precious, only when it is small will the taste and texture be carefully appreciated, and only a few minutes before eating. Open the jar and carefully scoop it up with a spoon. Of course, the most sophisticated French people will use spoons carved from abalone shells, which in their opinion is qualified.

Then the way to eat it is rather simple, just spread it on a thin piece of toasted bread. The accompanying ingredients may include cooked egg whites, chopped onions, unsalted butter or sour cream.

Except for the French who know how to enjoy eating, other foreigners are not so particular when eating. They don't know what umami is, and they don't like the taste of onions, ginger, and garlic, so they eat seafood When cooking, I like to add a little lemon juice on top, which is understandable. Lemon juice is indeed a great weapon in terms of removing fishy smell.”

But if they also do this when eating caviar, then it's a bit of a waste.

This is a very wrong statement. The original taste of Jingui Iranian caviar is very sweet and delicious. When using such high-end ingredients, the most appropriate way is to eat its original taste. Of course, it should not be Acidic things take away the taste, just like I saw before in my grandfather's restaurant, an apprentice made a signature dish of that restaurant, called Suihan Sanyou Soup.

The three friends of Suihan! It's pine, bamboo and plum. Just by looking at the name, you should know that this soup is characterized by its light flavor. The ingredients used are also very particular. For example, pine is used from Naban Shuang. The top-quality matsutake mushrooms shipped to the United States from the west are made from bamboo fungus produced in southwest China. It is the same bamboo fungus used in the famous bamboo fungus and mullet egg soup in Shandong cuisine. This was a dish served at the founding banquet of the year. It is an extremely delicious ingredient, and plum is made from fine puree of wild mandarin fish, which is then battered into isinglass and used as Huaiyang fish balls to make plum-shaped fish balls.”

The soup made with these three things must be extremely delicious. However, when the apprentice was making this dish, he actually added chicken essence to it.

It turned out that the person who ordered this dish was a big gourmet. After he tasted it, he immediately said rudely, how could chicken essence be added to such a delicious thing? The taste of the entire soup is the unique taste of these three ingredients. , it was all covered up by the very pungent smell of chicken essence.”

And when eating caviar, using lemon juice is the same as this, putting the cart before the horse.

Jester was talking, and Matsumoto stopped what he was doing and listened very seriously. When he heard what Jester said, he couldn't help but applaud: Mr. Li's The knowledge is truly breathtaking!”

No, no, I just know a little bit about it.

And Jester continued to speak modestly. His understanding of this aspect was only because his family was engaged in this industry, plus the efforts he had made before to make that game. It was just words. Although the skill on his hands is acceptable, it is far inferior to what he can do with his mouth. (To be continued...)