what are you eating today?

[__3xL]

schadenfreude you are the fuckin devil

[rirawin]

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

 

 

 

 

 

 

 

 

 

 

Edited January 23, 2015 by rirawin

[rirawin]

 

 

 

[SSchadenfreude]

Sorry meant to rep

[SSchadenfreude]

 

 

 

 

 

 

 

 

 

 

 

[_ironman]

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

 

 

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

[SSchadenfreude]

 

 

 

 

 

[Kale Kohai]

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

CoolHaus
Thai Iced Tea ice cream, peanut butter captain crunch cookies

 

Son of a Gun:
Fried Chicken Sandwhich (so huge, so good)

uni, burrata, button mushroom, yuzu

Lobster Roll (so good, so small)

Frozen Lime Yogurt, Graham Crumble, Toasted Meringue 

 

Night + Market Song

Crispy Rice Salad with Fermented Pork Sausage

 

Gjelina

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

 

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

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

 

Pho Cafe
Mushroom Pho (had probably 7 different varieties of mushrooms. Very aromatic and umami)

[SSchadenfreude]

 

 

 

[SSchadenfreude]

 

 

[youkinorn2]

Some shitty tumblr-compressed images of some food from the past couple months.

 

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

 

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

 

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

 

churros

 

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

Edited February 17, 2015 by youkinorn2

[CHINESEGOLD]

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

[youkinorn2]

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.

[SSchadenfreude]

 

 

 

[CHINESEGOLD]

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

 

[youkinorn2]

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.

[SSchadenfreude]

 

 

 

 

 

 

 

 

[bizubimu]

 

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.

[ProfMonnitoff]

marinades are for are for cheaper/slower cuts of meat

[Kushy]

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!

[rirawin]

Mume in Taipei

 

Scallop

 

Beef tartare

 

Pork jowl

 

Cobia fish

 

Chicken

 

Grilled pork neck

 

Strawberry cheesecake

 

Taiwanese pumpkin cake

 

Custard apple ice cream

[CHINESEGOLD]

Anyone have any idea on how to make a green tea reduction/sauce for duck?

 

I had it at Atera. The menu just list the dish as "Duck, Green Tea, Cucurbita Morschata"

 

A cook at work suggested making a mother sauce like a veloute or bechamel, steeping green tea in it, blitzing it with a little bit of parsley for color then pushing it through a sieve.

 

From what I remember of the sauce though, it was fairly liquid and the texture didn't really suggest the usage of flour or cream.

 

Thanks.

[Kale Kohai]

So I could be totally off but something I've done baking a lot is steeping a light green tea in butter. I'd say your fellow cook has the right idea, just try and figure out what the base of the sauce is and then try steeping green tea in it for various times to decide the strength your looking for, then adjust the base sauce from there. 

[frasier oiseau]

Anyone have any idea on how to make a green tea reduction/sauce for duck?

 

I had it at Atera. The menu just list the dish as "Duck, Green Tea, Cucurbita Morschata"

 

A cook at work suggested making a mother sauce like a veloute or bechamel, steeping green tea in it, blitzing it with a little bit of parsley for color then pushing it through a sieve.

 

From what I remember of the sauce though, it was fairly liquid and the texture didn't really suggest the usage of flour or cream.

 

Thanks.

 

 

Seems like something that could be made with matcha instead of steeping any tea leaves

[gollygee]

Nordic cuisine

 

Burnt salmon w/ apple, fennel and nýr

 

'

 

Braised lamb tarte w/ cherries and tarragon

 

 

Beef tartare w/ confitured eggyolks and ramson

 

 

Ice cream on browned butter, with blackberries and almond cake

 

[CHINESEGOLD]

When we make purees at work we use a vitamix and it works fine, especially since the vegetables are usually warm as is.

 

what I've heard/experience that if a vitamix runs for 3+ mins it heats up the contents of the container.

 

I just bought the Relae cookbook and the vast majority of the time when it requires something to blended it calls for a Thermomix, was just wondering if someone can confirm that either one works since it takes very little time to puree something smooth anyways. I know the thermomix doesn't heat up when blending since I've ran it for like 8 minutes straight before

[frasier oiseau]

Also, re: tea sauces/broths, both of these were in the Quay cookbook 

 

http://imgur.com/wa9aBED,K2lAwNq#0

Edited March 13, 2015 by pas de deux

[SSchadenfreude]

 

 

 

 

 

 

 

 

 

[SSchadenfreude]

[CHINESEGOLD]

Also, re: tea sauces/broths, both of these were in the Quay cookbook 

 

http://imgur.com/wa9aBED,K2lAwNq#0

ty