what are you eating today?

[ThinFinn]

 

 

 

[ThinFinn]

made some almond butter the other day as well...

 

 

 

added some coconutflakes and a bit of stevia

 

looks like this now

...and the taste is just so god damn brilliant. way better as store bought! love it...

[WillKhitie]

^ Looks good. How long does that usually keep for?

 

Also, honestly jealous at how work that yummy x clean concept.

 

 

That said.. Ukokkei Black Garlic

 

 

Baked a bunch again.

 

 

Kitchitora Chicken Paitan.

 

 

MacGyvered an 8-hr tower. 

 

 

Stuff in jars.

 

 

 

KFC

 

 

Momofuku Compost Dough.

 

 

Na3ngmyun.

 

 

Happy ending.

 

Edited October 5, 2013 by WillKhitie

[ThinFinn]

i def. need to know more about that "mcgyvered an 8h tower"...i can spot a part of an aeropress, but not sure what's going on there

and the diy almond butter (200g almonds grounded for 10-15min.) usually keeps me busy for like 2-3 days...or less

[rirawin]

9 course tasting menu (17 dishes in total) at Viajante. Had a similar vibe to Noma, even down to the dinnerware. Has a nice relaxed atmosphere to the place, part of the dining area faces towards the open kitchen so you can see all the preparation, cooking and plating - an added bonus in my books.

 

Amêijoas à Bulhão Pato

 

Amaranth with sorrel

 

Yeast and potatoes

 

Cuttlefish, cucumber and squid ink

 

Gordal olive soup

 

Bread and butter

 

Scallop with parsnips and watercress

 

Sea bream, sea purslane and gooseberries

 

Carrot with buttermilk and horseradish

 

Cod tripe with onion and potato

[rirawin]

Lobster and braised chicken skin

 

Iberico presa with vegetable crépinette

 

 

Twenty four day old Galician beef with black barley and chickweed

 

Cucumber with reduced milk

 

Strawberries, buckwheat and meadowsweet sour cream

 

Milk

 

Petits Fours

[SSchadenfreude]

[ninetynine]

I love uni

[ninetynine]

Another instagram dump

 

 

crispin honey crisp

goong gra bok

massaman curry chicken

penang curry pork

french press

gooseneck squash soup

variety salad w/ aged balsamic and homemade cream cheese toast

battered fish with cilantro pesto

brisket reuben

free chips, beer

[SSchadenfreude]

I love uni

I don't trust people who dont

Plus if u r like me and most black guys u don't eat pussy. Uni can remedy this. Just kop some and throw some on that tuna

Edited October 12, 2013 by SSchadenfreude

[SSchadenfreude]

Btw how r those chips?

[ninetynine]

They're kinda odd, taste like maple syrup and chicken breading.

 

At first I liked them then i felt a little gross after a full bag

[CSK]

Plus if u r like me and most black guys u don't eat pussy. Uni can remedy this. Just kop some and throw some on that tuna

 

[okonomi]

New bun recipe. Chuck patty with homemade american style cheddar slices and beef chili a la mos burger. Unfortunately I'm never compelled to take quality photos of my food.

[WillKhitie]

Had a lot of pork, among other things.

 

Slow cooked Wagyu tapa (salt and spice cured?).

 

 

Friend's cafe now turns my stuff into 'cookie shots' (Double Chocolate cookie, cappuccino portion of steamed milk, Maker's Mark, +/- an espresso). 

 

 

Better attempts at the Momofuku Compost.

 

 

Long blacks.

 

 

Speaking of.

 

 

 

To Cebu – spicy boneless Lechon belly. 

 

 

Spicy Lechon is a recurring theme.

 

 

Also pork – Parma ham, arugula, pecorino. 

 

 

Some half and halfs (Double Chocolate, Momofuku Compost).

 

Edited October 15, 2013 by WillKhitie

[SSchadenfreude]

^everything looks good.  i even repped.  for conversation's sake i'd like to bring up my own little issue with the wagyu tho.

imo it seems like a waste.  i mean you got this great meat that you slow cook.  slow cooking and shit usually for not so marketable parts/meats (which done correctly/certain ways are awesome imo).  yeah sure in restaurants we get alota stuff like that or minced meat shit that use wagyu (not including tartare), but that's more of an image/money thing i think.  imo wagyu is best grilled or str8 up on the frying pan or maybe broiler.  sashimi or tataki.  anyways...

 

 

recently

 

 

Edited October 15, 2013 by SSchadenfreude

[WillKhitie]

I getchu. The people that sold the stuff are from one of the better meatshops here (google: Kitayama Meatshop, PH). I can imagine the omnipresence of all that wagyu doing kooky things to their minds. From an imagined cook's perspective, I can see logic behind why one would want to treat wagyu this way. 

 

Tapa / to tapa is a sort of salt-curing method developed back in Spanish days to keep beef on the edible side sans frigidaires. Typical preparations of the stuff range from serving it like tender jerky, frying it briefly, and that sort of slow-low stewing you see up top. Regardless of which, the texture always falls in the ballpark of tough to something that previously was.

 

Their preparation with wagyu made for a funny curveball wherein you got the same 'tapa flavor', with this ridiculously soft texture that's alien to it. 

 

From a butcher's slant, it's also a great way of elevating lower grade wagyu / less prime bits of the cow. That low-slow stewing (think they said 48hrs) almost feels like a magic trick. It coaxes the wagyu just enough, so that none of that marbling goes to the waste. 

[WillKhitie]

Might have prematurely clicked post, but yes – if you're every in Manila, it's definitely something to try. In terms of ingredient justice, I think the prep-method can hold a candle to the grill-kiss logic.

 

Lucky enough to have had the latter via a degustation last Monday. Course 8 of 12 was two cuts of Wagyu 'sashimi', lightly hand torched to a medium rare gradient. That was damn good also. 

[ninetynine]

silky pork

black ipa, pale ale jerky

[ThinFinn]

wild-hog steak,

zoodles (zucchini noodels) with roasted onions,

sweetpotatoe fries

Edited October 23, 2013 by ThinFinn

[willy cheesesteak]

Pianos

Goat Cheese (fresh herbs, goat cheese, shiitake mushroom & basil) burger

 

Taim

Green (parsley, cilantro, mint) Falafel Sandwich (with hummus, israeli salad, pickled cabbage and tahini sauce) on White Pita

 

Motorino

Prosciutto Di Parma (fior di latte, oregano, pecorino, e.v. olive oil)

 

Thai Son

Xe Lua (Combination Extra Big Bowl) Rice Noodles Beef Soup

Mi Xao Don Do Bien (Combination of seafood on crispy egg noodles)

Cha Gio (Vietnamese spring roll, with pork & vegetable)

Muc Chien Don (Crispy squid calamari)

Canh Chua Ca (Hot & sour catfish vegetable soup VN style)

Bo La Lot (Grilled ground beef wrapped in grape leaves served with rice paper, green leaves, mint leaves, pickles and angel hair noodle)

 

Japadog

Terimayo and Yakisoba

[willy cheesesteak]

Noodle Village

Steamed Rice Rolls

Shrimp Wonton Noodle Soup

 

Kenka

Takoyaki

Curry Udon

 

Dominique Ansel Bakery

Frozen S'More

 

Tacos El Rey

Chorizo Torta

Chorizo, Tripe and Bistec tacos

Guacamole con Totopos

Chicharron, Lengua, and Pastor tacos

[willy cheesesteak]

Royal Seafood Restaurant

Shrimp Bonnet

Pan Fried Chive Dumpling

Shrimp Rice Noodle Rolls)

Phoenix Claws

Pork Dumplings)

 

Village Yokocho

Také (Chicken with scallion, Beef, Chicken meatball, Pork, Duck with scallion)

 

Golden Imperial Palace

Jellyfish with Roast Pork Belly, Sesame Fried Spare Ribs, and Baby Squid

Sauteed Conch with Scallops and Vegetables

Shrimp with Walnuts in Creamy Sauce

Steak Kew with Asparagus

[willy cheesesteak]

Golden Imperial Palace

Peking Pork Chop

Fish Maw and Crab Meat Soup

Braised Abalone with Mushrooms and Vegetables in Oyster Sauce

Fried Chicken Cantonese Style

Lobster with Ginger & Scallion

Steamed Chilean Sea bass

Braised E-Fu Noodles with Mushroom

Young Chow Fried Rice

Red Bean Sweetened Soup

Edited October 25, 2013 by willy cheesesteak

[ninetynine]

 

Sendai Takejiro Spicy Ramen

Dogs, Cheese Fries & Beers

[ThinFinn]

deer steak with zucchini and carotte noodles and roasted onions and mushrooms!

...and some damn fine beer

shit was good :-*

up yours

[SSchadenfreude]

[034936]

those steak pieces on the right

 

!!!

[SSchadenfreude]

[WillKhitie]

Starting/ending with some familiar things.

 

 

Dough Dealer – white chocolate, macadamia, potato chips.

 

 

1 of 12 dishes from a degustation by a local chef, Bruce Ricketts – Oyster, shiso, tapioca to carry soy, mirin, sake, etc.

 

 

Top Dish – Korean Fried Chicken.

 

 

Lightweight, lightweight.

 

 

Antonio's Breakfast – 'Golden Waffle'

 

 

...and Smoked Pastrami sandwich.

 

 

B&T Mexican Kitchen – Tostada de Pescado