/ck/ - Food & Cooking

>>12707248
It's because only recently have american goat cheeses showed variety outside of the standard sharp creamy log normally sold in grociers. This is also because in the usa it's not legal to use unpasteurized milk in cheese or recycle weigh into new cheese or even serve cheese that falls outside of a certain illogical window of time being on production or on sufficient aging given type.

>>9863581

I'm not saying that the price is fair, because I'm sure its not. However, I have had sushi all over, and I eat it often. Anyone who says it all tastes the same has the palette of a dog's backside as Gordon Ramsay would say. That is, for the quality of fish, soy sauce, wasabi (real vs powdered stuff), rice, vinegar, etc. Then we get on to the rice itself: texture, temperature, form. These all factor in and I would [hope] that Jiro's sushi is perfect in all factors. I find the rice at any old sushi place can range from undercooked to mush, can be flavourless or so good I would eat it plain. Lastly, aesthetic, which is less important, but still a factor because visually pleasing food always tastes just slightly better (and yes, this is tricking your mind). Its been a while since I've seen the doc but I don't recall his sushi to look any better than other good quality sushi I've had presentation-wise, but there are certainly lots of places that can't present for shit, or just don't care.