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Posts posted by AzRaeL

  1. I've been CONVERTED!

    After all my complaints about Oysters, it's just been that i've been trying to eat large Pacific Gigas. The size of a small mouse.

    This is the one time where smaller is DEFINITELY better!!! :raz:

    I like them straight up, sometimes with a squeeze of lemon and with ponzu sauce. The taste of raw oysters are so sweet, they are absolutely addictive.

    Ok who wants to organise a trip down to Sammish island and eat oysters at the farm freshly shucked with a glass of wine. They're USD 30 for 5 doz.

  2. I've been CONVERTED!

    After all my complaints about Oysters, it's just been that i've been trying to eat large Pacific Gigas. The size of a small mouse.

    Just Yesterday I was at Oyster Bar near Sammish Island in Washington along Chuckanut Road. I had 3 of the Finest Oysters ever. The OysterFarm was just down the road and they were fresh. They didn't have the dead fish scent and gross flavour I usually associate with Oysters. I had a Kumamoto (or something like that), Kusshi and another I can't remember.

    Holy COW they were good. They were about the size of the first joint of my thumb but they didn't reek of whatever shit it was.

    The worst Oyster I ever ate stank like a sewer and when i tried to send it back, they said that it smells that that. It took forever to wash that taste out of my mouth. That restaurant closed shortly, I wonder why.

  3. I think we call passionfruit here markissa, is that right Laksa?

    I think you are right about Indonesia (also konyal) but according to this website, it's called buah sus in Malaysia.

    I like to call it buah asmara, but nobody else knows what I'm talking about. :smile: (asmara = passion)

    I thought it's Buah Susu. It's like a passion fruit except it's yellow instead of purple. it's one of my fav fruits. It's not scary looking though.

  4. heh! i usually eat Asian food with chopsticks and western food with fork/knife.

    BUT...I like eating Nigiri Sushi with my hands.

    Oh..when eating with chopsticks..do not stick them vertically in the rice bown while eating.or even after eating.

  5. You'd drive 90mins to the next city and get there before 10am just because they have the best DimSum.

    You can name off Celebrity Chef, what's in their kit, and which restaurants they're from like most guys follow ESPN atheletes.

    You jump up and down on your seat during Iron Chef.

    When you go to a friend's place to help prepare a meal, you bring your own knives, skillet, olive oil.

    It actually costs more to cook at home than go to a mid-range restaurant.

  6. Oooh Carté Blanche for my kitchen....

    bulthaup b3 series kitchen furniture with silestone engineered quartz work surface

    48" rangetop from Wolf with griddle and those french top circle thingies with different heat zones

    Exhaust hood from Wolf

    Subzero fridge, freezer

    Gaggenau combi oven

    Gaggenau deepfryer

    Gaggenau indoor grill

    Cuisinart Mixer

    Robocoupe blender

    Meat slicer like the ones in the deli

    Breadslicing machine too

    that machine whose name currently escapes me..that can heat and blend at the same time.

    90" deep deeep sink with a mixer that includes a pre rinse attachment.

    in the backyard/outdoorkitchen

    the biggest most badassed Jet Wok burner with 3triple rings

    Wolf Barbeque

    Big Green Egg smoker

    I want my knives to be Masamoto (or Nenox, or Hattori)

    My pots are copper with stainless steel lining

    John Boos cutting board

    Oh and a soundsystem to play music while i work (from B&O or Linn)

    just dont ask how i'm gonna reconcile the elegant bulthaup b3 lines with the brutish Wolf appliances. Ideally Gaggenau looks more elegant with the bulthaup showcase kitchen but..hey this is my dream and i like bigger and badder and more power.

  7. did bulthaup just get a lot cheaper?

    there is no such thing as bulthaup on a budget ;)

    AGA is freakishly expensive too, no?

    Try the industric chic. Use a concrete counter top. Smoothen it if needed. Get a metal fabricator to copy the bulthaup look. Bosch is more branding than true grit. Try brands like Teka instead.

    Linoleum is inexpensive and hard wearing.

  8. I started with a Henckels Professsional "S" Santoku, I thought it was the greatest knife there is.

    Till I bought a Global knife. I gave away the Henckels shortly. Even as I'm using Global, I've started eyeing Masamoto and Misono knives.

  9. have you noticed that the more difficult to find a mushroom, the more delicious it seems?

    I grew up in Asia where you can buy a bag of Oyster Mushrooms for a dollar. Enoki is also a dollar a bag. Ditto Shitake... i never liked Shitake or Oyster Mushroom, probably because I could get them anytime I liked for a song.

    Morels on the other hand, requires me an hour drive into the city. CDN 140/lb of dried morels. To me they taste divine. Porcini is a mere CDN 30/lb. They dont really excite me.

    Does this rarity to yummy factor work for you?

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