samuelsontag
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Everything posted by samuelsontag
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What is this place near you.could you give me the exact location?
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Okay?! :shock:You must have tried them when they wheren't fresh.I of coarse could be rong but.....inless you've Had them multiple times I would say you should try them again
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Have you ever tasted the ones at Ton Kiang. When there hot and fresh........
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It's funny,last time I checked this topic, you where here too melkor
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Hmm,I've never tried the tempura at Kirala.
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Isn't there some rule about using too many of those? I don't think so
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Manga Manga in berkely used to be good but lately I've found that it's sushi isn't quite as good
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One of my favorites is a leek tart from Chez Panise vegetables.
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Actualy,ceramics do sharpen.You may have noticed that when you sharpen a knife with a ceramic sharpener,the sharpener is blackened (actualy,silvered)with metal dust.
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What do you think melkor?melkor?melkor?melkor?
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I've been to Kirala before;it's good but once I had some really awful sashimi there. I haven't gone since.By the way,how do you become a member (That is,the step above acociate member).
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has any one been to Ton Kiang in San francisco? that's good.
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I'm looking for really good japanese restaruants in the SF bay area. -
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Nueve Cuisine:is that what it's called?
samuelsontag replied to a topic in Food Traditions & Culture
I ment nueva(thanks for pointing that out),but is that what people call it? -
To answer your question Suzanne F,I mean the highest quality knife.Thanks for the link jason
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Is there a name for what the New York times call " Nueve nouvelle Cuisine",you know, what Ferran Adria is doing
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what is the best company to buy them from?
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What is the most Versitile* knife,and what is the best company to buy it from?