Jump to content


legacy participant
  • Posts

  • Joined

  • Last visited

Everything posted by sashimi

  1. sashimi

    Green Bean Recipes

    Blanched, sautéed briefly with a fruity olive oil, a minced chilli or two, and garlic. A squeeze of fresh lime upon finishing and garnished with Thai basil salt (salt dehydrated in the oven with minced basil, put into a pepper grinder, and ground like freshly cracked pepper over the beans). Heaven.
  2. Strawberry / cracked pepper (delicious) Lemon / thyme Mango / lime Orange / ginger Melon / mint Tomato / basil
  3. Two. Italian and Ranch. 9 times out of 10, I make my own. The bottled dressings are for show... ya know, to make me seem normal to non-foodie folk.
  4. But this is a thread meant for comments regarding "Square", canadian-eh.
  5. In my opinion, definitely not three. They might be shooting for two, but I don't think they achieve even that. I've had 3 meals here recently, with enormously varied results. The inconsistency shown by this restaurant is the most extreme case I've encountered. I had a glorious lunch, followed by an absolutely horrible dinner the following week, and another bad dinner just a few days later. I plan to return for lunch one more time to see if the anomaly is based on the dinner service, but I suspect I got lucky with my first experience here.
  6. sashimi

    Canadian Beer, eh!

    Oh how I love my Canadian beer. There have been some great bottles mentioned already, but a glaring omission in my eyes is: MOOSEHEAD! My personal favourite. Keith's and Rickard's are up there as well. Molson Canadian is fine if you're drinking to get drunk. It's Canada's Budweiser.
  7. Being that I don't live in the US, I'm not eligible to enter. However, I have a kickass sandwich to contribute. If anyone wanted to submit it, we could split the prize should we win. :) It goes like this... Grilled Taleggio Sandwich with Mission Fig "Ketchup" Ingredients: Sandwich: 2 slices of thin white bread (potato bread works very well) Taleggio 4 slices of paper thin lardo Olive oil Freshly grated parmesan cheese Ketchup: 1 shallot minced 1/2 tbl balsamic vinegar Salt to taste 1/2 lb Mission figs Method: Sandwich: Drape each slice of bread with Taleggio. Add 2 slices of lardo to each side. Season lightly with cracked pepper. Put the sandwich together. Brush the outsides with olive oil. Roll in the grated parmesan. Fry in duck fat until the cheese on the outside turns golden brown and the inside becomes nice and melted. Ketchup: Melt the shallots in the vinegar with pinch of salt. Cut each fig into 8 pieces. Add to shallot, and stir to combine, breaking up figs slightly and cook down to the desired consistency (something similar to a chunky relish). Serve alongside your sandwich. Recipe © eGullet member, "sashimi" ;)
  8. I'd take Martha's kitchen. She won't be needin' it for a while.
  9. Rachel is indeed correct. You can add a tablespoon of peanut oil to help smooth things out if you wish (to about 2 cups of nuts). A sprinkle of sugar and/or salt helps heighten the flavours as well. Better yet, is cashew butter.
  10. sashimi

    seared tuna

    'zactly. if the fish isn't good enough to just put a sear on it, you shouldn't be eating it. that accounts for about 99% of the "tuna steaks" that are served everywhere on top of pasta and on sandwiches. personally, i prefer it raw, with perhaps a super-light sear. or out of a can. I agree completely. Cooking a piece of tuna well-done is like cooking a piece of toast until it is black and falling apart. You're rendering it nearly useless and inedible. You might as well just eat a piece of bland, dry, chicken.
  11. Err.. it has long since been established that he is leaving. He'll be gone by the end of the month to open his own place, Alinea.
  12. Wow Robyn, you're full of happiness and joy. Trio, FL, ... are there any restaurants you actually don't have a problem with?
  13. Awesome post! Thanks hillvalley!
  14. That sorbet looks and sounds delicious. I'll have to admit to being a bit of a sorbet freak. I make it all the time, especially in the summer. My new favourite this year has been champange/rainier cherry sorbet. Lovely. Strangely, I've not tried making apricot sorbet yet; but you have certainly motivated me to do so! Lookin' forward to more bloggin'!
  15. sashimi

    Smoking a Beef Loin

    Ah, eGullet intervention at it's finest. Y'all did a wonderful job of saving the poor loin. Please let us know the results, Nullo!
  16. Bread pudding above all else. My beloved, deceased grandmother used to make a version of pork tenderloin that consisted of pounding the pork very thin, breading it, and frying it in lard (kinda like schnitzel, I guess). Anyway, she always just called it "pork tenderloin". I miss it so. Apple dumplings. Sweet biscuits. Peanut butter & marshmallow squares.
  17. I wanted to hear about dead chefs .. you know, historically famous dudes!! Oops, my apologies. Comprehension is apparently something I lack before noon. In that case, Escoffier it is.
  18. Thomas Keller, without question. Failing that, Grant Achatz.
  19. I agree with Coop. It's garbage! In fact, I suggest that if you have any in your cellar, that you send it directly to me immediately for proper disposal. I'll do it for free, out of the kindness of my heart.
  20. Wow, so many ketchup-haters. I actually love ketchup on a burger. In fact, it is one of the few toppings I enjoy. Thus, for me, an ideal burger would be: Aged cheddar Ketchup Quality pickles Sweet onion Dat's it.
  21. Chef Batali, First and foremost, thank you very much for donating what little precious free time you must have towards this Q&A session. I'm an enormous admirer. Bruni's recent review of Babbo in the New York Times has stirred many a heated discussions on various food websites across the country. Three stars is surely something to be incredibly proud of. My question to you is, do you strive for four? Or, as it would seem, are you quite content with Babbo in its current state? In my eyes, what Bruni felt would push Babbo to 4 stars (the food is already there), is the elimination of things that make Babbo what it is. The energy of Babbo is something I haven't experienced in any other restaurant in New York. Is there a way of maintaining that, while still pushing the atmosphere to the next, more refined, level? PS – My apologies if it seems as though I’m rambling. It isn’t every day I get a chance to speak to an idol. Oh, and Otto kicks ass. Much respect, -Jeff
  22. Harvest Wagon, no question if you're looking to be wowed with fruit and veg. 1103 Yonge St. Toronto, ON 416 923-7542
  23. Andrew -- thanks for the great review! Would you mind going over what you actually ate? I have friends that have dined at Masa recently and the overwhelming consensus is that they left wanting more. Now, either you have a very tiny tummy, or Masa has started serving more food (thankfully). If you dont mind me saying so, I am betting most of what you ate was sushi? Anyway, your input would be greatly appreciated. Much thanks!
  • Create New...