Expiration Dates, Sandwich Risks, and Ice and Fire Eating | #AskDave
The Dave Chang Show
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The Japanese Cooking Mythology
A lot of japanese are just deathly terrified of blood. There's an aversion to blood, and people want it out. Blood is also not something that would be acceptable on japanese food. If you're doing a even with the braised meats and beef stuff, my mam would always soak it in water to take as much of that scummy shod out. The french, i believe, it was called degorge so you would soak your veal bones.
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