Stopped by H Mart and grabbed a couple of items I’m pretty familiar with, like yellowtail collars and vinegared mackerel…
…and now I also have a piece shark meat that I’m trying to figure out how to use.
Has anyone ever prepared shark for sushi or sashimi before? It was in the same section as all of the saku cuts and other sushi/sashimi ready fish.
Ginger milk uses an enzyme in fresh ginger juice to denature the milk proteins and change it into a delicate curd. I prefer mine sweetened with sugar. Just another great way to consume milk.
ETA: here’s a link to a pretty foolproof recipe. My family usually makes multiple portions in a 6oz ~200ml size, which get chilled in the fridge, for eating with breakfast or after any meal, although it can definitely be eaten warm.
…correcting every post I see about Inter winning their 21st scudetto to 20th.
At 0.93lbs it was dripping all over my hand as I was eating it. Easily the juiciest and tastiest apple I’ve had all year, which had previously belonged to an Envy apple in January.
Also, at $1.99/lb - I went back and bought two more that clock in at around 0.8lbs each