What did you eat last night for dinner? - Page 1815
I think with wagyu it just comes down to preference. IMO western beef is more unforgiving in the range it still tastes good...if you cook it too rare it's not good and if you cook it medium or above it's not good either. On the other hand Wagyu tastes great raw/sashimi, you can cook it very rare, medium, or even well done and still have a good result (it depends on the meat you're working with though). I notice most Japanese steakhouses cook their meat about medium rare though.
I was in NYC yesterday and so stopped at Eataly and bought some filled pasta -- Sculpini, stuffed with potato, prosciutto cotto, montalvasio cheese, and tarragon. Served them with morel cream sauce (the morels deglazed with dry sherry before adding the cream) and fresh asparagus, and shaved pecorino. It was pretty fabulous.
This morning my financee made a breakfast strata from homemade bread, more morels, jarlsburg, and some amazing ramp pesto that she had made from ramp fronds leftover from the pickled ramps that she made. Incredible, incredible breakfast.
Glad I do not live in NYC -- morels at Eataly were $60/lb; I pay $35/lb in the little farmer's market around the corner. I mean, I'll go $10 for a pint of special mushrooms as a treat, but if it were $22.5o a pint I doubt if I could justify it.