Thanks for the correct hybrid identification! I was told they were Persian mulberries.
And thanks for admiring my mulberries! I am making semi-regular mulberry deliveries to Shunji-san until my tree runs out, so you can actually try those berries if you happen to be there.
Today’s haul:
That’s cool. Thanks for sharing the video.
pretty interesting talk about the evolution of this dish from dc. starts at 51:00.
What a fascinating video, though I did have a moment of, “Are they boiling the babies alive?!”
I always thought silk was spun, like wool. I need to learn more about this. You are raising silkworms?
There are several episodes of his podcast specifically about Majordomo.
I never listen to podcasts but I’m making an exception for his. The one with the Joe Beef guys is great.
Decisions. I want to try the more banana than banana dessert, but all this mulberry talk. 
@PorkyBelly? Did you have a preference? I know, I know… OOE. But did you?
I love this board.
The only way to go if you’re a FTCer. 
Last fall, a guy was giving Shunji some Yuzu. Another reason the Los Angeles food community is awesome.
this would be the best answer: kakigori, banana, and berries. If I had to choose just one I would go with the currently in season mulberries and save the banana for next time.
I was gonna give Chef Go (Hayato) some of my backyard yuzu…
Bartering for nigiri LOL.
We can get both!
Went again on Saturday night to celebrate Mothers Day. I think I found my new favorite bing - the spicy lamb. Great flavors with a good kick of spice. Tender delicious and just a hint of gamey flavor. The butter and honey is also still great.
The 45 day dry aged Holstein rib eye was good but would not order again at the price tag even though you get a side of the BS fries. The rib eye needed a little more salt. My wife and I both thought the 21 day dry aged NY from Bristol I cooked on Sunday had a better beefy flavor and the right amount of salt.
Still our favorite restaurant in LA. Great gin and tonic.
Yu Bo is coming to cook for lunch this coming sunday. Can’t wait to try his food. Been waiting for his restaurant to open
“On Sunday, May 19th, Majordomo will welcome special guest Chef Yu Bo of Yu’s Family Kitchen in Chengdu, China for a special lunch-time service. A limited number of special large format dishes will be served on a first come, first served basis. Reservations will not be accepted for lunch on this date.”
I was under the impression that beef from Holsteins (dairy cows) was some of the least preferable.
What is going on with all the restaurants selling Holstein lately (e.g. Majordomo, Shibumi)? Is this a recent development or am I just noticing it?
Are there new ranching practices that are leading to tastier Holstein?
I am seeing more Holstein’s beef on menus. The steak was fine but again not something I would recommend ordering and certainly not something we would order again. For less than the price of that steak we could have ordered the duck with crispy rice, crispy pork belly and bing with a box of uni.
