Game Development Giant

Anymore?

After Jester finished speaking, Matsumoto seemed to have not heard enough, so he immediately asked more questions. It was obvious that Matsumoto was very interested in this aspect.

After you finish eating, I will take you to my farm to see how real Santian cattle are raised!

Matsumoto even patted his chest and said that he would invite Jester and others.

Mr. Matsumoto, you are joking. I just have a dry throat. I want to drink some wine to moisten my throat. Jester felt a little embarrassed. He felt that although he liked to be a teacher, these things were just a rough talk. But it didn't come. He didn't want to say more, but the listener wanted to hear more.

So, with no other choice, Jester nodded.

Actually, I only know a little bit about it. So, let me talk about various types of caviar. For example, many people like to tout a kind of yellow caviar and call them gold caviar. In fact, this kind of caviar is just a variant of ea. , the roe is small and has little elasticity, and its texture and taste are far inferior to beluga.”

While listening, Matsumoto also nodded: I know what Mr. Li said. When I went to Europe before, many Europeans told me that this kind of caviar is good, but there was a friend who was traveling with me at that time. He also dabbled in this area, and he told me that those people were lying.

hehe.

Jester smiled and did not express any opinions on what the other party just said. He just continued what he said: Although substandard products are emerging in an endless stream on the market, Germany already has artificially cultured sturgeon. , although the taste of the cultured caviar is somewhat similar, the texture is very soft and spongy, the author’s real Iranian caviar. The difference is very big.”

I don't know much about Japanese caviar. Maybe Mr. Matsumoto will know more about this, so I won't go into details. But when I was in the United States, I listened to a Japanese speaker in my grandfather's hotel. The chef mentioned that it seems that Japanese businessmen like to dye carp or cod roe into the black color of sturgeon roe and sell it as sturgeon roe, but I have not investigated it in Japan. So I don’t dare to do this. What did you say?

Hearing what Jester said, Matsumoto also showed a somewhat annoyed look on his face. He nodded and said with some shame: This is indeed true. I have suffered from this before. At the beginning, these people were so shameless that they even sent their shame to the United States!

As he spoke, Matsumoto gestured with the sword in his hand. It seemed that if these profiteers of shoddy goods were in front of him, he would want to stab them to death.

There is another kind of caviar that is very interesting. It is produced in Denmark and is called the stupidest caviar by some enthusiasts. Jester smiled and said another kind of caviar. Especially when he said that this kind of caviar was called the stupidest caviar, it once again aroused Matsumoto's great interest.

The stupidest caviar, what do you say?

Actually, it's nothing. It's just that this kind of caviar is made from a kind of fish called lumpfish. This kind of fish is called stupid fish locally and has a very low IQ, so the caviar made from this kind of fish is called lumpfish. It’s the stupidest caviar ever.”

Jester immediately smiled and explained Matsumoto's doubts.

That's pretty much it. Jester also made a summary based on his own experience in this area.

Actually, I personally think that for all those precious ingredients, you must start with the best ones, otherwise you shouldn't eat them. Why is this? Because if you eat some low-quality ingredients, it will bring you some very bad things. This impression makes diners lose the desire to pursue their desires, which is a great pity.”

Yes. Matsumoto nodded after hearing this, and while nodding, he talked about an experience of his own.

The first time I ate foie gras, it was because I tasted a bad quality product. It had a very decadent and disgusting taste. From then on, I avoided this kind of food, even if it was told by others. No matter how good it is, I won't try it because it left a shadow in my heart.

Jester was not familiar with foie gras, but after hearing this, Claudia took over the conversation with some regret.

That's really a pity. My favorite food is foie gras. It's really a very unforgettable taste experience. Claudia said There was an obvious look of nostalgia on his face.

Haha, do you Anglo-Saxons also know what delicious food is? Jester took advantage of this moment to say something encouraging to Claudia.

This made Claudia feel a little angry, and she punched Jester pretending to be angry.

Jester also pretended to be in pain and cried out.

However, after smashing it, Claudia raised her chin proudly and said proudly: I know a lot about foie gras.

This is not surprising to Jester. After all, Claudia owns a two-Michelin-starred restaurant in Los Angeles. Of course, although the restaurant is her mother's inheritance, as the owner of such a high-end restaurant, she said that she has no regard for these. It is of course impossible to know anything about precious ingredients.

Appreciate further details.

However, Matsumoto was somewhat interested after listening to Jester's introduction to caviar before. Hearing that the two men and women with good looks and temperament brought by Tamahide Yoshiro this time actually had a lot of knowledge about his favorite. Knowing so much about diet, I immediately felt like a confidant.

For someone like him who thinks his cooking skills are very high, he is actually very proud of himself.

For them, in fact, they are also very picky about diners. They believe that only people who know how to eat can cook food for them willingly. Therefore, after feeling very satisfied, Matsumoto directly said that he would take Jester with him. Take a tour inside his farm.

You know, Matsumoto's farm is very famous in the Kobe area, and not just anyone who wants to can visit it.

Claudia glanced at Jester triumphantly, and then started to explain to Matsumoto.

Jesse said before that foie gras, together with black truffle and caviar, is one of the three treasures in Western food. However, because the ingredient required for foie gras is foie gras, and foie gras can be cultivated artificially, it We don’t know that black truffles or sturgeon roe are as rare, so the price is much cheaper, and even top-quality foie gras is not that expensive.”

Jester also nodded while listening. It seemed that what Claudia just said was true. It seemed that she was really familiar with it.

After this incident, Matsumoto showed the same serious expression as when he listened to Jester introducing the knowledge of caviar. Of course, even so, there was no pause in the movements of his men. Soon, there was another A delicious steak that was fried and grilled was also placed in front of Jester and the other two.

... When talking about foie gras, we naturally have to talk about foie gras, and when we talk about foie gras, we have to talk about the types of goose. I won't say much here. I'll just talk about the source of the best foie gras. , There is a kind of goose called perigord in Bilig, France, which is the most suitable for making foie gras.

There's no particular reason. It's just that this kind of goose has the fattest liver.

When Claudia said this, Matsumoto still seemed a little confused. He didn't know what the goose called preigord that Claudia just mentioned looked like, and there was no such thing as an animal. However, relying solely on description will have a very weak effect.

Although Claudia described it to Matsumoto for a long time, Matsumoto still shook his head, he couldn't imagine it.

At this time, Jester remembered what Matsumoto said about his previous trip to China. He seemed to be from the southern generation, so he tried to ask: Mr. Matsumoto, when you went to China before, did you go Crossing the state tide?

When Jester asked, Matsumoto didn't know what it meant, but he nodded anyway.

I've been there before. It's one of the three major schools of Cantonese cuisine. The last time I went there, I mainly wanted to taste what real Cantonese food tastes like.

That's easy to handle. Hearing what Matsumoto said, Jester nodded with some relief, So, Mr. Matsumoto, when you were there, did you see a kind of goose called a lion-headed goose?

This time Matsumoto had a look of surprise on his face.

Jester continued: The perigord geese in the Bilig region of France that Claudia just mentioned are very similar to the lion-head geese in Zhouchao.

Then, after Jester finished explaining, he motioned for Claudia to continue.

But Claudia had a very strange look on her face. She looked at Jester very carefully. She didn't expect that Jester, who had previously said that he was not familiar with foie gras at all, would actually know how to make it. Although what she was talking about was so familiar, she had never seen what the lion-headed goose looked like.

But since Jester said it so firmly, based on her understanding of Jester's character, this should be extremely accurate.

Although she was a little curious in her heart, Claudia still smiled and continued: After talking about the geese, the next step is about how to raise them. In fact, this is nothing special. Many people know it, especially Mr. Matsumoto. , although you raise Kobe beef, you should be familiar with this?” (To be continued.)