what are you eating today?

[mis]

holy shit you made that? How'd you make the foam? I always kind of wondered if you could experiment with molecular gastronomy at home. My family friend made a sous-vide machine himself, which was pretty impressive.

You can make foams pretty easily with soy lecithin(commonly sold at healthfood stores) + an immersion blender, or gelling a liquid with agar/gelatine, then using a whipping cream siphon. The gel method yields a much more stable foam

[ninetynine]

Al Pastor / Chorizo

Lengua

[jichan]

You can make foams pretty easily with soy lecithin(commonly sold at healthfood stores) + an immersion blender, or gelling a liquid with agar/gelatine, then using a whipping cream siphon. The gel method yields a much more stable foam

my nephew can do this pretty easily with a sippy cup and a crazy straw. similac flavored, of course.

in all seriousness, i dont get the appeal of foam. im sure its technical and all but it looks like someone hocked a loogie in your food.

[CHINESEGOLD]

my nephew can do this pretty easily with a sippy cup and a crazy straw. similac flavored, of course.

in all seriousness, i dont get the appeal of foam. im sure its technical and all but it looks like someone hocked a loogie in your food.

When done right, it's awesome. There's something off putting yet super appealing about having a bit of super light, airy foam and getting an intense rush of chocolate (or whatever foam you're eating)

[rirawin]

Dead hippie (double patty burger), chilli cheese fries and hot wings from Meat Market...

Lobster from Burger and Lobster...

Chirashi bowl from Atari-ya...

Edited December 20, 2012 by rirawin

[ninetynine]

"Black Russian" Bagel (pumpernickel w/ sesame seeds)

Scallion Cream Cheese

Bacon

[BronsonMax]

[nachtelijk]

the other day

Claypot Turtle Soup (Chinese Herbal style)

Tofu with Sea Cucumber and Vegetables

[siamese]

cider, bacon, an egg, and some sort of sour dough my roommate bought from bedford cheese

[DickOvens]

.

Edited December 29, 2012 by DickOvens

[CHINESEGOLD]

the other day

Claypot Turtle Soup (Chinese Herbal style)

Tofu with Sea Cucumber and Vegetables

How was it? I consider myself adventurous when it comes to food, but even my Chinese grandparents don't order turtle or sea cucumber when he go out for dinner.

[_ironman]

decided to make some pho with leftover prime rib, using the rib bones to make the broth

[Lurkie]

Tuna all day erryday

[willy cheesesteak]

Cafe Orlin

Orlin Burger (ground sirloin and caramelized onions, served on a challah bun) with Fontina

This Little Piggy Had Roast Beef

This Way Sandwich (Roast beef with au jus and cheez whiz)

Royale

Bacon Royale burger (lettuce, tomato, onion & pickle, and American cheese)

Ruby's

Bronte Burger (premium ground beef, tomato, lettuce, sweet chilli, mayo & cheese)

Burger Joint at LE PARKER MERIDIEN

Cheesburger with the works

Don Antonio

Montanarine Genovese (fried dough puff topped with onion, pancetta and pecorino romano)

Mozzarella and Prosciutto (homemade mozzarella ball topped with prosciutto di parma)

Margherita with Prosciutto

Pistacchio e Salsiccia (fresh pistachio pesto, sausage, homemade mozzarella, pecorino romano, basil, extra virgin olive oil)

Go! Go! Curry!

Katsu Curry

[willy cheesesteak]

Kenka

Niku Udon

Shake Shack

Smoke Shack and Cheese Fries

Roberta's

Margherita (tomato, mozzarella, basil) with Prosciutto Crudo

Kenka

Zaru Soba

Hill Country

Barbecue Beef Sandwich Special and Longhorn Cheddar Mac & Cheese

Zargoza

Beef and Veal tacos

Boka

Spicy Wings

Bulgogi Bibimbap

Curry-Ya

Hamburger Curry with Mini Chicken Cutlet

Lula's Sweet Apothecary

Mint Chocolate Chip and Cookies & Cream sundae with Chocolate Sauce, Graham Crackers, Whipped Cream, and Cherry

Edited January 6, 2013 by willy cheesesteak

[willy cheesesteak]

Pho Grand

Cha Gio (vietnamese spring roll)

Xe Lua (big bowl brisket, navel, frank, omosa, tendon & eye of round. with beef broth noodle soup)

Bun Cha Gio Bo Lui (spring rolls & grilled beef on rice vermicelli)

Shanghai Asian Cuisine

Pork Soup Dumplings

Nan Xiang Xiao Long Bao

Scallion Pancake with Slice Beef

Steamed Crab Meat & Pork Buns

Steamed Pork Buns

Hahm Ji Bach

Galbi Dolsot

Congee Village

Sauteed Jumbo Shrimp with Walnut and Broccoli

Beef Chow Mein with Chinese Vegetables

[willy cheesesteak]

Congee Village

Filet of Beef Chinese Style In Sizzling Hot Plate

Big Gay Ice Cream Shop

Bea Arthur(Vanilla ice cream, dulce de leche, crushed nilla wafers)

Minca

Spicy Miso Ramen (Pork and Chicken broth)

Grimaldi's Pizza

Large Pizza with Pepperoni, Sun Dried Tomatoes, and Basil

L.A. Burdick Handmade Chocolates

Dark Hot Chocolate with Almond Milk

Spritzenhaus

Belgian Fries and Rabbit & Veal Brat (organic rabbit, mango chutney, and caramelized onions & peppers on a pretzel bun)

Venison Brat (handmade, organic spices, and caramelized onions & peppers on a pretzel bun)

Jo's

Banh Mi Burger (chili jam, ginger aioli, pickled carrots, daikon, cilantro, fresh chillies, scallion, hand cut fries)

Shanghai Café

Scallion Pancake

Steamed Tiny Buns (with pork)

[willy cheesesteak]

Shanghai Café

Beef Pan Fried Noodles

Shredded Pork & Preserved Cabbage with (rice cakes)

[fang]

wooooooof wooof

[youkinorn2]

weekend food at home

Venison, blood orange, parsnip, cauliflower

eggs

[nachtelijk]

How was it? I consider myself adventurous when it comes to food, but even my Chinese grandparents don't order turtle or sea cucumber when he go out for dinner.

the turtle tasted like chicken and sea cucumber is generally tasteless (it absorbs the flavours from the seasonings and ingredients it's cooked with), but people usually eat them for good health (TCM) and the texture is pretty nice and chewy.

something from last night:

crispy pork knuckle

[mr.invincible]

any one know a good ceviche recipe?

would like a shrimp and fish one

[ninetynine]

Neptune Oyster: Hot Buttered Lobster Roll

[youkinorn2]

More stuff from home.

Venison chili

Cod, cabbage, green garlic, poaching liquid

Ribeye, carrot, lentils, bluefoot mushrooms, green garlic

Mackerel, miso lemon yogurt, miso egg yolk, apple, Ricard

[sean_]

that last fish dish looks great. i have yet to become really comfortable cooking fish outside of the steaming in a parchment paper bag method and i'm bored as hell of that. i find that picture inspiring haha

[pepper davies]

i went to sushi yasuda with my girlfriend and her dad last night. even though i don't eat fish they had quite a few amazing vegetable rolls and the overall experience was amazing. the unfiltered house sake was probably the most incredible alcohol i've ever consumed. i would highly recommend this spot to anyone in ny. probably the closes to the 'jiro dreams of sushi' experience that you're going to get in the states. i'm going to try kajitsu soon. i can't wait for that.

anyway, here's a picture of eel and shrimp nigiri. my understanding was that the eel and uni were the stars of the night.

[youkinorn2]

that last fish dish looks great. i have yet to become really comfortable cooking fish outside of the steaming in a parchment paper bag method and i'm bored as hell of that. i find that picture inspiring haha

You just have to pay attention when you're cooking fish...but that's true of proteins in general. Unilateral cooking (just cooking on one side) is a good option...particularly for skin-on fillets.

Cooking in a parchment package is great, though. Mix it up by using different aromatics in there with the fish.

[CASSAVA PIECE]

just throw that shit in the oven with scallions ginger sesame oil and soy sauce

[DaBestSpoona]

i went to sushi yasuda with my girlfriend and her dad last night. even though i don't eat fish they had quite a few amazing vegetable rolls and the overall experience was amazing. the unfiltered house sake was probably the most incredible alcohol i've ever consumed. i would highly recommend this spot to anyone in ny. probably the closes to the 'jiro dreams of sushi' experience that you're going to get in the states. i'm going to try kajitsu soon. i can't wait for that.

Yasuda's style isnt typical of what you find in Japan. His new place in Aoyama is getting so so reviews. 15 East, Azabu, Ichimura, Kanoyama, Kurumazushi is the closer to Jiro's style in NY.

The new chef at Kajitsu isnt very good, focuses too much on starches, doesnt feel comfortable using local produce or ingredients and deep fries every other course, despite the frying technique being very sub par. I was a regular since they first opened, and I gave up after two months in with the new chef. There was a course that was his interpretation of nachos. Deep fried artichoke leaves with avocado dip. You know how on cooking shows where contestants get dinged on hard to eat courses, this was one of them. It's kaiseki, I shouldnt have to chew and spit out hard leaves. I knew one of the preps there, and they agreed the course was awful, everyone else in the kitchen thought it was awful and they pretty much gave their notice because of it.

[youkinorn2]

Chicken liver mousse. Carrot gel. Apricot compote. Cocoa nib, hazelnut, cardamom crumble.

More about it here, if you're interested: http://tongueandtooth.tumblr.com/