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ÅŒtoro sashimi

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Tempura and fried salmon skin w/ seaweed salad

 

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Scallop, salmon w/ quail egg and chūtoro nigiri

 

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Lobster w/ jalapeño mayo

 

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Kamchatka crab w/ wasabi mayo 

 

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Scallops w/ foie gras and fried asparagus

 

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made fries using pei potatoes

 

cut, washed, dried, doused in flour and spices

 

not super crisp, but not soggy either. may need to air dry more or freeze them first

 

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Soaking them in cold water helps I think

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made own ha cheung. well, sort of. too lazy to make the rice part from scratch. it was a tiny bit on the thick side, but oh well it's premade

 

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Anders auf dem Turmberg in Karlsruhe, Germany who just got their first Michelin star. 

 

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Edited by rirawin

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made own tonkatsu. turned out pretty perfect

 

not dried out and grey like i am used to from chinese owned japanese ayce

 

used this recipe http://www.justonecookbook.com/recipes/tonkatsu/

 

differences:

- used random chinese "spice salt" instead of black pepper + kosher salt

- froze them before frying

 

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dunno what i'm going to deep fry next. probably oysters, but maybe fried durian. had that once at dimsum and i really liked it, even though i absolutely hate durian

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Visited my girl in LA. Few highlights from the trip:

CoolHaus
Thai Iced Tea ice cream, peanut butter captain crunch cookies
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Son of a Gun:
Fried Chicken Sandwhich (so huge, so good)

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uni, burrata, button mushroom, yuzue8fOXPA.jpg

Lobster Roll (so good, so small)

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Frozen Lime Yogurt, Graham Crumble, Toasted Meringue 

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Night + Market Song

Crispy Rice Salad with Fermented Pork Sausage

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Gjelina

tomato confit, asiago, smoked mozzarella, lemon juice, olive oil, bottarga, topped with arugula

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Animal (bad lighting for these)
jack rabbit larb, long beans, herbs, thai chili, crispy shallot

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grilled quail, plum char-siu, yogurt, pomegranate, apple

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Pho Cafe
Mushroom Pho (had probably 7 different varieties of mushrooms. Very aromatic and umami)
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Some shitty tumblr-compressed images of some food from the past couple months.

 

As always, more info and stuff at tongueandtooth.tumblr.com

 

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mesquite, mastic, and thyme smoked carrots with marrow bordelaise, cured egg yolk, hazelnuts, carrot tops

 

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huitlacoche spoon bread with avocado, black trumpet mushrooms, black radish, egg, and blood orange and maple gastrique.

 

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churros

 

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citrus salad with watercress, idiazabal, walnuts, shallots, and molasses vinaigrette

Edited by youkinorn2

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It'd be cool if you included more recipes/more in depth posts about the actual cooking process involved. As usual, great stuff

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It'd be cool if you included more recipes/more in depth posts about the actual cooking process involved. As usual, great stuff

 

Recipes are tough for me since I'm usually cooking at home and sort of improvising, but I've been meaning to keep better track and start documenting stuff a bit better. I'll make my next post heavier on the technical information. Maybe try to do a whole meal where everything is weighed and recorded.

 

In the meantime, I suggest curing some egg yolks for anyone who is vaguely interested in preserving foods or shit that tastes awesome on pretty much everything. I basically follow the process in this link, but grind a handful of katsuobushi flakes up with the salt and sugar: http://www.saveur.com/article/recipes/cured-egg-yolks

 

And a very genuine thanks for the kind words.

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Recipes are tough for me since I'm usually cooking at home and sort of improvising, but I've been meaning to keep better track and start documenting stuff a bit better. I'll make my next post heavier on the technical information. Maybe try to do a whole meal where everything is weighed and recorded.

 

In the meantime, I suggest curing some egg yolks for anyone who is vaguely interested in preserving foods or shit that tastes awesome on pretty much everything. I basically follow the process in this link, but grind a handful of katsuobushi flakes up with the salt and sugar: http://www.saveur.com/article/recipes/cured-egg-yolks

 

And a very genuine thanks for the kind words.

Not quite the same length of time, but the egg yolk link reminded me of this

 

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Yeah, I've done miso cured yolks like that, as well. Smeared them on big slabs of roasted cauliflower with fig jam. People loved it.

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sP8rQf4.jpg

 

how do you guys prepare your steak? I've been a salt + pepper + butter guy for a long time, but recently I've been experimenting with marinades and rubs. Lately I've been really enjoying using garlic and rosemary infused butter.

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I use a Le Cruset grill pan for my steaks.  I typically get 1.5" strips and keep them cold until I'm ready to cook.  This allows me to get a better char while still leaving the center rare.  Bacon fat is my go to oil when cooking steaks.  Generous kosher salt and pepper for the seasoning.  5-7 mins on each side (high heat) depending on preference of rare to med rare. Works every time!

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Mume in Taipei

 

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Scallop

 

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Beef tartare

 

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Pork jowl

 

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Cobia fish

 

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Chicken

 

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Grilled pork neck

 

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Strawberry cheesecake

 

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Taiwanese pumpkin cake

 

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Custard apple ice cream

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