Mrs and I tried lab grown fois gras quail, apparently the first in Australia. Amazing to be able to buy this in a restaurant, after hearing about it year after year.

It was certainly meaty, a flavour you simply don’t get with any meat-free chicken, really pungent and distinct (not that I’ve ever had dead quail).

A place called Bottarga in Brighton, Melbourne. Wasn’t cheap, but I’d pay top dollar to support the transition.

    • wetbeardhairs@lemmy.dbzer0.comEnglish
      31·
      5 days ago
      1. Cut it into big “steaks”
      2. Make a marinade of soy sauce, nori strips and seasame oil
      3. Put them both in a container, fully submerged (ziplock works well) and refrigerate for a few hours
      4. Pull the watermelon out and put it in the oven on a rack at a low temp for like 30-45 minutes

      It comes out and looks just like a raw tuna steak. Cut it into sashimi style slices and put on it on sushi rice with a small wipe of wasabi. If your watermelon was too sweet it’ll come through in the end product. It’s uncanny in the texture and flavor.