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Everything posted by percyn
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I haven't seen live sea urchin at fish markets, but if you're really keen and don't mind a bit of potential pollution, you can actually find them on beaches around Sydney. In fact, I go swimming at one of Sydney's dozens of ocean pools and recently stepped on a sea urchin that had washed over the wall! Much swearing and muttering picking those spines out of my foot. Ouch !! I already factored the weight and currency conversion into my mental equation. The prices per kilo were similar to the price per pound in the US. It's been a while since I was in Australia and that seafood along with the ocean pool makes me want to make a trip there in Dec (cold here, warm there). ETA: BEAUTIFUL beet cured salmon - the color looks almost like Tuna.
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YAHHH !! We hit the blogging jackpot with RRO / Kate! That Uni with lardo looks fabulous. Can you get live sear urchin at the market? The seafood looks so fresh and about half the cost of what it would be in the US. Is that price point typical or was it because it was a market specializing in seafood?
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A few more past dinners: Truffled Lobster Club Sandwich Chef's treat - Lobster Tomalley Roast Pork and Kimchi on Jasmine Rice
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Nice sushi dcarch! Where did you get the Himalayan salt blocks from? I have been wanting some for a while. Nice burger Parmhero. Last weekend we had a Louisiana Crab Boil with friends who are originally from New Orleans. and drank this One day last week I found a beautifully marbled ribeye steak and drank with
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RRO, your pic of the bowl of Kumquats made me buy some from the grocery. Ate some and plan to made a marmalade from the rest. Parmhero, how long did you boil the eggs for? Any special technique? I have been making mine in an immersion circulator set at 63.8C --- Today's breakfast was Truffled Lobster Soft Scrambled Eggs.
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Very nice Jan and robirdstx
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Thanks robirdstx. Thanks Kim - those enchiladas look fighty fine ! Jan, awesome Onglet. BTW, what focal length lens are you using on your camera to achieve that much depth of focus?
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eG Foodblog: FrogPrincesse (2011) - From tartines to tikis
percyn replied to a topic in Food Traditions & Culture
My oh my.... fresh Uni on the shell, homemade sausage, farmers market and fresh cheese all in 1 day !! This is going to be good ! -
As usual, this thread is making me hungry - and I just had breakfast Over the weekend I made some burgers. Soooo many ways to make a good burger. On this day it was.... 80/20 Beef - check Buttered and toasted buns - check Grilled Onions - check Shiitake mushrooms for umami - check Red wine demi glace for extra umami - double check Topped with fried egg for lusciousness - priceless Burger being constructed - Burger being enjoyed
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Upscale schmupscale ! I picked it up and ripped its little tasty tasty legs by hands
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WOW! Wish I had a local Thai grocery. This reminds me of the sticky rice I ate in the streets of Bangkok.
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Nice meals all! Over the past few days we made... Brown Kumato Tomatoes w/Fresh Mozzarella and Aged Balsamic Smoked Quail w/Israeli Couscous Found some lovely Wild Copper River Salmon, so I made Teriyaki Grilled Salmon - on the bottom are salmon skin pieces I grilled and coated in teriyaki sauce - like candied salmon jerky. A succulent medium rare And a treat for the chef while that cooked - didn't have sushi rice handy so had to improvise with some Jasmine rice.
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I wanted a breakfast pizza, but the closest dough I had handy was a Naan, so I made: Scrambled Eggs w/Ham on a Naan Pizza Another version with Garlic Naan, Scrambled Eggs and Chicken Makhani
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Breakfast today was Pumpernickel Bagel w/Nova Spread from Ess-A-Bagel in NYC. Sorry, no pic
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I was lucky enough to be able to attend the Ideas in Food and Studiokitchen collaboration dinner 4. It was an epic meal with some fabulous wines. Even Shola and Alex said this was one of the most ambitious menu they undertook and from the menu you will see why. We had guests from NYC, NJ and Ohio, along with a few old faces...I mean regulars. We enjoyed some fabulous wines, thanks for my fellow diners (names withheld to protect the innocent). Of-course Shola has much better pictures which hopefully he will post soon on his blog here. Unfortunately, I am pressed for time so will not be able to go into detail on each course. We then enjoyed Bluecoat Watermelon Gimlets as an Amuse Bouche. Powdered Lovage-Vanilla Ice Cream steelhead trout roe, celery-jalapeno relish 2006 Clos de la Coulée de Serrant Made with liquid nitrogen. The Lovage though powerful was subdued by the cold temp, which allowed the salinity of the roe to come through. Torn Scallops kimchi, coriander-kosho yogurt, asian pear pickles 1996 Krug Brut Champagne The kimchi could have easily overpowered any ordinary sparkling wine, but the Krug's immense structure gave it a good fight and stood up to it. Morel Mushroom Custard asparagus, sesame dressing 2006 Morey-Blanc Saint-Aubin 1er Cru This dish incorporated hot and cold temperatures as well as soft/silky and crispy textures. The morel custard was just amazing. Onion-Lobster Soup grilled cheddar cheese 2001 Domaine Truchot-Martin Clos de la Roche Vieilles Vignes This was not your Momma's grill cheese - it's complex flavor imparted by artisan aged Vermont cheddar. The Lobster-onion soup was over the top, jam packed with umami. I need to make this soon. King Trumpet Mushroom speck, grapers, garlic-miso 2001 Domaine Dujac Clos de la Roche Broken Foie Gras cucumber, smoked worcestershire sauce, honey Ardbeg Single Malt Scotch 2001 Santa Barbara Winery Sauvignon Blanc Late Harvest Lafond Vineyard The single malt scotch was an interesting paring as it brought out the smokiness, but I think I still prefer a slightly sweet or off dry wine with my foie. Carrot Stew xo sauce, onsen egg, (puffed octopus) 2000 Pico Cesare Barbaresco Sea Urchin Rigatoni seaweed butter, duck confit, sea urchin bottarga 2005 Louis Latour Aloxe-Corton Country Pate picholine olives, BBQ potato chip gnocchi 2001 Arrowood Syrah Le Beau Melange The pork from Country Time (who also supplies Verti with his pigs) and most flavorful fat (from another high end supplier who's name currently escapes me) was just magnificent. Blackened Hiramasa rhubarb-harrisa, escabeche vinaigrette 2005 Chablis (unfortunately, I did not capture the producer) Lamb Belly peas and parsnips, chorizo-soffrito, 1995 Château La Mission Haut-Brion The Bordeaux was a great match for this dish and made for some very happy fellow diners. Skirt Steak roasted grape jus, pine nut praline, Benton’s bacon 1999 Domaine Jean Deydier et Fils Châteauneuf-du-Pape Les Clefs d'Or Another great pairing, even though I was starting to hit the wall by this point. In case you are wondering why this skirt steak looks so thick, it is because it consists of 2 skirt steaks glued together with Activa. St. Agur strawberries, purslane, sauternes saturated raisins 2001 Château Guiraud 1er Cru Drunken Milk Jam Ice Cream shaved chocolate chip cookies French Toast citrus marmalade, lemon-brie ice cream 1996 René Renou Bonnezeaux Cuvée Anne The pain perdue had a nice toast on the outside but incredibly light and fluffy on the inside. Wonder how they did that. After nearly 5 hours of enjoying 16 courses, I was ready to enter my food coma. Shola and Alex, you did it again - congratulations !!