In the chaotic kitchen of a recipe developer, you get a food blog called FoodMayhem.
I'm Jessica, an Asian-American, born and raised in NYC, and that's Lon, my Jewish, white husband. While professionally trained as a French culinary- and pastry chef, many of FoodMayhem recipes are my attempt to preserve and share authentic Chinese and Taiwanese recipes learned from my mom. We don't eat Chinese food every day, so you'll get a little bit of anything we find delicious enough to share: from our Eastern European side; recipes and techniques learned from my restaurant days; restaurant reviews, food travel tips; and a few other juicy bits along the way. Welcome to FoodMayhem!
Last time, Lon went to Sushi Yasuda without me. Don’t worry. That won’t happen again.
Super quick: two new pieces this time, Swordfish and Aori Squid. Swordfish was so unlike what I expected. When cooked, it is considered a firm and meaty fish. As sushi, it is so tender and the flavor was like a mild Spanish mackerel.
After 24 visits to Yasuda, it still amazes me that there are new pieces to try. I wonder how many different types and cuts they have in their repertoire. It’s pretty impressive.
I love squid sushi -=D
Sheng, I know!
Wonders, I’m super into the different clams.