Shao Kao - good.
One for Adds I guess.
I had Shao Kao for the first time in my life last week. Didn't even know it existed until I came across the restaurant. I'm obviously not shocked that the Chinese have their own type of BBQ - all cultures do. It was fairly spicy and really good though.
The thing that intrigued me most was that one of the dishes there was literally barbecued bread - with what seemed to be salt and some oil or butter on it, and it was heavy just like Australian damper. Anyway it was good too. Do you know what that is called?
Also, why is chinese food usually super salty? If you compare their fried rice to other types of fried rice from around the world - its really salty.
Nope from me .
I blame my revered Grandma, she was a mighty cook, but I remember one night the family was at a club, and she'd ordered veal cordon blu. She refused to eat it, cause it was pink, due to the ham , I like the dish now, but I haven't ever liked pink cooked meat, uncooked, no way, fish included.
My brother in law, he's a member of the cut off its tail ,wipe its bum, and singe it club. I'm always the last to eat at those bbq's.
Yeah, I don't mind rare meat but then again ill consume anything without much complaint. Id prefer it medium though.
What I don't understand is the trend in restaurants to cook things super rare like lamb. I don't get that. Meat requires some level of cooking to bring the flavour out and it feels like some chefs are just playing a game of chicken with their diners to see who baulks first.
Raw salmon and tuna I'm ok with though.. I appreciate sushi and sashimi.
I watched my old man descend into the degeneracy of raw meat eating over the years. I was always taught as a kid to eat meat medium rare and cook it that way. My dad slid further and further down that path to the point id occasionally see him sampling raw meat.
Enough is enough I decided. I'm perfectly happy with medium, even well done. It tastes different and is in no way worse.