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Everything posted by Lucil

  1. i have seen taobao selling some black truffles from yunan.. maybe someone will be game enough to try...
  2. How long does one need to spend in the forest in order to find sufficient supplies??? Also any guides on different types of mushrooms how there?? any guide for safety and precaution??? Thanks
  3. Anybody care to help me out on what is the fastest way to produce more than 1000-4000 filled plastic containers of pudding in a day?? And is able to produce it at a relatively short time using the most minimum of equipments, will a steamer help speed up the process??able to produce while other workers are busy attending to customers First, i have to mix the powder and liquid in a big metal container, however here comes the difficult part, how do i heat mass amounts of mixture so that i can be able to add agar/lactone to coagulate it and then place it to individual containers to be ready to be sold to customers .. i was thinking of putting the mixture into the plastic containers and steam them(additional cost of a steamer), and then while its hot, add the agar and wait for it to cool and chill them. does this make any sense?? i cant possibly heat the big metal container as i will place it on the floor. the setup of the shop is relatively sparse , and assuming if there is no gas burner is it possible?? is a steamer more effective than a burner to heat the mixture? will an electric kettle do the trick??
  4. if u have watched NHK professional, the opening statement says その男菓子は~~franceで、ほかの、どこにもない菓子とよばれる。 which means that his cakes cannot be found anywhere else in the world. And this was exactly my feeling when i ate the cake.
  5. it is not in the same league as Henri Charpentier..as someone has said Nick, u havent got back to me on how ates souhaits cakes were like.. i went to the wrong station..
  6. does pierre gagnaire still oversees his main kitchen?? or is he running a global biz like the other michelin chefs...
  7. also.. remember to book ahead at the times given by the restaurant.. if not ,u are seriously not going to get a reservation.. when are u going for ur trip?? im looking for a partner to join me for my dinner on 21st jan 09 at aroma fresca.
  8. thanks... wanted to ask also... any etiquette in eating wagashi in lets say a wagashi shop like toraya... can u order different kinds of wagashi .. like manju , yokan , namagashi and eat them in a single seating by yourself???
  9. what is the self life of namagashi???
  10. Lucil


    just wondering, i would like to make my own miso.. do you have any recipes i can look at??
  11. wow... great timing... juz had a sudden interest in wagashi recently
  12. i would like to know what kind of teas goes well with what kinds of wagashi??
  13. i have always wondered?? do you eat the sakura leaf as well??
  14. hi robot coupe.. what kind of cuisine are u looking for.. sg has good chinese, italian and french restaurants... the restaurant that is on my wishlist is gunthers( was once sous chef at l'arpege).. try to book a few days beforehand... www.gunthers.com.sg u can also check out this website.. www.hungrygowhere.com .. they have a listing of all the restaurants and have a huge userbase...
  15. yes, but sushi restaurants dont usually speak in english
  16. can any kind soul help me make restaurant reservations in tokyo for my trip( not so soon) .. i do not know how to speak japanese well and need someone to help me.. some of these restaurants are very very popular also.. please reply to this thread if u are willing to help..
  17. godzilla roll is an american invention
  18. thanks ... to prepare dashi for cooking means just to add dashi powder to water only right?? do i need to boil the water??
  19. maybe niku jaga or gyudon... but making for maybe 2 persons at most...
  20. 1 cup in japanese measurement means how many mililitres?? and how do you store leftover dashi?? do u prepare dashi at the minimum 600ml of water??
  21. i am not sure of the dashi amounts.. to cook for 2 people, how many much dashi powder do i need??? and how many litres of water should i add it into???
  22. hiroyuki i've noticed the top end sushi restaurants only does the gyoku in datemaki style, do you know anything abt this???
  23. can i get dried anchovies and baby chilli peppers or chilli padi frm victoria market??? anywhere else in melbourne cbd can i get them??
  24. does the taste match with bacon and mentaiko??
  25. Lucil

    Eating in Kansai

    just wondering, what do you say in japanese when u enter a restaurant and when u leave the restaurant
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