Ninacola -- Ping -- Kris -- Nick Asians Raw Bwc Fo... Now
Nick finally conceded that raw could be daring. He sourced grass‑fed beef (sashimi‑grade, of course), froze it briefly for easier slicing, and plated ultra‑thin slices. The twist? A gochujang‑lime drizzle that combined the Korean chili paste with fresh lime juice, a touch of agave, and a few drops of sesame oil.
Kris wanted to prove that “raw” didn’t mean “no heart.” He spiral‑cut zucchini into thick “noodles,” then bathed them in a seaweed‑coconut broth that required no heating—just a few hours of cold‑infusion. NinaCola -- Ping -- Kris -- Nick Asians Raw BWC Fo...
Result: A silky, briny broth that felt like a beach‑side ramen without any flame. The raw zucchini retained its natural sweetness, while the seaweed added umami depth. Nick finally conceded that raw could be daring
NinaCola, ever the soda‑enthusiast, decided to pair her tuna tartare with a ginger‑lime soda reduction she made by macerating fresh ginger, lime zest, and a splash of club soda. Kris wanted to prove that “raw” didn’t mean
Method (no heat, just love): Toss tuna with scallions, sesame, yuzu, and salt. Drizzle the reduction over the top and serve on a chilled stone slab.
Result: The effervescent soda cut the richness of the tuna, delivering a palate‑cleansing fizz that made the dish feel like a celebration rather than a traditional entrée.
Pro tip: Use a carbonated water bottle with a squeeze‑top for a quick reduction—just shake gently, open slowly, and let the bubbles settle into a syrupy glaze.