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Posts posted by sashimi

  1. 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. 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.

  3. Oh how I love my Canadian beer. There have been some great bottles mentioned already, but a glaring omission in my eyes is:


    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.

  4. 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"



    2 slices of thin white bread (potato bread works very well)


    4 slices of paper thin lardo

    Olive oil

    Freshly grated parmesan cheese


    1 shallot minced

    1/2 tbl balsamic vinegar

    Salt to taste

    1/2 lb Mission figs



    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.


    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" ;)

  5. 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.

  6. Lets not forget the obvious;  the tuna needs to impeclibly fresh and odor free for the raw/rare to be a desired taste/texture.

    '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.

  7. 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'!

  8. 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. :wub:

  9. 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,


  10. 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!

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