FOOD!

[endersgame]

they serve lady m crepe cake at omen.

[todestrieb]

Warmer days ahead. Urgh. And nostalgia yearns for



Would gladly sink and rot my teeth in them.

[Avantster]

You don't really have to use a water bath at all.
Some do it because it a lot less responsive to temperature changes e.g. if you open the door (because it's a lot more ... dull - sorry chemistry vocabulary in English = Fail).
But the machine itself keeps the heat circulating around anyway, so you can actually put the meat inside (of course, on a plate which has taken temperature) without any water surrounding it.
It's just a super-sensitive oven....

Hmm, sounds like we are talking about different things, 'sous-vide' is literally 'vacuum', cooked under low heat in a water bath in a vacuum bag, no exposure to air. I'm curious to see what your machine is though, do you have a link?

[MoFiya]

Touché, wasn't familiar with the definition of sous-vide. I thought it meant cooking meat at low temperature over quite a long time, because that's exactly what you can do even without a water bath.
Nevertheless, with that machine you can do both.
It is a Hold'O'Mat, which is used in the gastronomy as well (at least the chefs I know). I posted a picture last page. You can easily google it. But I heard there are some cheaper alternatives around...
Unsure about on how precise they can handle the temperature then though.

[MoFiya]

Apple-Horseradish soup // Eel // Walnuts


Dam // Licorice-Jus // Pumpkin-Gnocchi // Spice-tea Carrots


Spekulatius Ice-Cream // Kumquats // Grand-Marnier Soufflé

... christmas menu.
Starting from the menu I had my fingers in the pie...
Compositions are self-made and the "spice-tea" carrots were an idea I got on my morning run (we actually forgot buying vegetables for side-dish). Took some vegetable-broth, brought it to boil with much ginger, some chili and koriander, let it sit for some time and then cooked the carrots in it.

The dam is actually cooked low-temperature, yet not sous vide (sorry Avantster). We called a chef on that... was kinda strange to cook:
Roast it in the oven for 10min at 180°C, let it completely cool down, put it in there again for 5min at 160°C and then for half an hour in the 'sous-vide machine'... Fantastic result.

And as for the dessert. I don't know how Spekulatius are translated to English (do you even know those?). It usually are cookies you eat for christmas, made with special mixed herbs. So I took the herbs and made an ice-cream with it (the milk itself was flavoured with roasted hazelnuts)... Came out pretty cool.
The soufflé did not collapse, but I didn't take enough Grand Marnier... whatever

[sinbad]

I love japanese food.

[whitney]

mmM

[Faust]

I love japanese food.

Please stop these inane posts, or I will ban you.

[Michaelhaneke]

Hello everyone!!!
I´m from Spain and I supose that you know we have a really good (and very cool right now) cuisine. All of you know El Bulli (Ferran Adria) or Arzak (Juan Mari Arzak) becouse they are the masters of our New Cuisine. But there are a lot of goog restaurants here. The most important regions of our Cuisine are the Basque Country and Catalonya (Pais Vasco and Cataluña in spanish) but Madrid is beginning to be a culinary region in Spain. You can find a lot of good restaurants in Madrid but also you´ve a lot of them in towns around Madrid (no more than 50km). Most of them will be the new wave of chef in Spain.

I´ve never be in El Bulli becouse is imposible to find a table, but here in Madrid is El Casino de Madrid (www.casinodemadrid.es) whose chef is Paco Roncero, a star pupil of Adria and is not difficult to reserve a table. They have 2 Michelin Stars. They achieved the second one this year.

The best restaurants in Madrid are Santcelloni (by Santi Santamaria) and Sergi Arola Gastro (by Sergi Arola). Both with 2 Michelin stars. We don´t have any 3 stars in Madrid, but you can find a lot of restaurants with a star, like Zaranda, Alboroque, Club Allard, Diverxo, Kakubi, Coque, El Chaflan...

So if you will came to Madrid, I can suggest the best choices for your dinners . But I have to tell you that they aren´t a cheap choice, no less than 75€ without wine. The price ratio is beetween 100 and 200€ with wines taking the tasting menus.


Best wishes for the new year!!

[Fade to Black]

Finally a decent ramen joint has hit Hong Kong...went to Wakayama on the 3rd floor of IFC last night, reasonably priced and it was good enough to drink the broth as well. Highly recommended.

[Fade to Black]

it's garbage E, i would recommend steering clear for the price it is. if you're looking for good noodles in East Village, try Souen on 6th between 1st and 2nd, it's this amazing macrobiotic ramen spot. also, the milk bar at momofuku is good from what i've heard, but very very decadent.

Out of sheer curiosity, what kind of prices is the momofuku ramen joint asking for?

[endersgame]

Out of sheer curiosity, what kind of prices is the momofuku ramen joint asking for?

about $16 for ramen.

[interest1]

Fade to Black - Maybe you might know the answer to this: When I was in Hong Kong 3+ years ago, my boyfriend at the time and I stumbled onto this great little place (that may've just opened at the time, not sure). I'm kinda thinking it was a dessert house. I don't know which district we were in, but I do remember that you had to walk up a flight of outdoor stairs to get to it. I'm hoping you might recognize it by the name on the menu, or at least what there is of it.

I was so fascinated with my "gelatin parfait" that I remember little else...

.

[endersgame]

i don't understand why kimchee tastes so good.

it smells bad. it's spicy (to me it is), and i can't stop eating it..

[ronin]

^ I think it looks disgusting, yet I can't help eating it anytime there is some at a restaurant.

I had the weirdest gyudon ever for lunch. I'm not even sure it was beef. For all I know, I may have eaten rat, or dog. Next time I eat at a mock japanese restaurant I'll stick to cucumber makis, at least I'll know what I'm in for.