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Gilb3rt

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Posts posted by Gilb3rt

    Eindhoven, Dusseldorf, Koeln (Cologne), Koblenz

    in Elsewhere in Europe: Dining

    Posted

    Eindhoven..

    there is about 3 good places..

    an Italien and a thai in the center of eindhoven

    Italien:

    Da Nello

    Stratumsedijk 23 A, Eindhoven 5611 NA, The Netherlands

    Very very good... and also nice place to be

    http://www.danello.nl

    Thai:

    Sala Thai

    Staringstraat 31, Eindhoven 5615 HC, The Netherlands

    Good thai food, interior is a little takki but good food

    http://www.restaurantsalathai.nl/

    Another great place just outside eindhoven is:

    De Treeswijkhoeve

    Valkenswaardseweg 14

    5582 VB WAALRE

    Nederland

    top top food and service, and is very beautiful place a most visit place for a special evening with great wine etc..

    http://www.treeswijkhoeve.nl

    hope this can help you a bit..

    And if you just love food etc.. and have time for a nice drive down to eys, where a farmer shop with all the good stuff is "Eyserhalte" they also have a pretty good restaurant there..

    http://www.eyserhalte.nl/

    But the drive down there is also nice ;)

    hope i can help...

    br Gilbert

    Cookbooks – How Many Do You Own? (Part 4)

    in Cookbooks & References

    Posted

    Cees Helder: Restaurant Parkheuvel (Dutch Fish book)

    Gagnaire: Reflections on Culinary Artistry (Picture book)

    Thomas keller: The French Laundry Cookbook

    The Dylan Amsterdam: A Tasteful Exsperiance (Dutch Restaurant)

    Tropical Asian Cooking

    Masaharu Morimoto: Morimoto

    De Kaiseki Keuken (Dutch Hotel Okura Amsterdam)

    The World Encyclopedia of Cheese: Juliet Harbutt

    Charlie Trotter's Cookbook

    R A W: Charlie Trotter and Roxanne Klein

    Tetsuya: Tetsuya wakuda

    East West Food: Food from the Pacific Rim and Beyond

    Pastissima: Pasta the Italian Way (Pane & Vino)

    Fjerkræ (Danish poultry book)

    The Japanese Foie Gras Project

    Nobu Now

    Nobu: The Cookbook by

    Gordon Ramsay *** Chef

    Søllerød Kro's Desserter: Markus Grigo

    The Cinnamon Club Cookbook

    Asian Tapas

    The Complete Book of Sushi

    Asian Flavors of Jean-Georges

    Sri Owen: New Wave Asian

    Cocktails #7

    Essence: Recipes from Le Champignon Sauvage

    The Return of the Naked Chef by Jamie Oliver

    Nico by Nico Ladenis

    Korean Cooking

    Harumi's Japanese Cooking

    Harumi's Japanese Home Cooking

    Beef: Menu

    White Heat by Marco Pierre White

    Daniels Kokkeskole (Daniel letz)

    Estonian Cooking

    Helados y Sorbets

    Further Adventures in Search of Perfection by Heston Blumenthal

    In Search of Perfection by Heston Blumenthal

    Grand Livre De Cuisine: Alain Ducasse's Culinary Encyclopedia by Alain Ducasse

    Sushi: Taste and Technique by Kimiko Barber

    Piri Piri Starfish: Portugal Found by Tessa Kiros

    The Big Fat Duck Cookbook by Heston Blumenthal

    Alinea by Grant Achatz

    45 i think there is..

    Alinea is a amazing

    Hamachi Tuna

    in Eastern Canada: Cooking & Baking

    Posted

    Sorry to butt in, but what exactly is hamachi tuna? :blink:  Or, is it hamachi (yellowtail) and maguro (tuna)?

    Yes i was just wondering the same, maybe it is some canadian crossover thing half / half..

    kingofswing01

    I think you think about hamachi (yellowtail)(kingfish)(probally alot of other names..)

    If you have anygood fish market they can probally get a half frozen Japanese hamachi for you, or from New Zealand. Is all up to you what you think is best the japanese is bigger and more fat, New Zealand is lighter in taste and color and less fat. most of the time it is very hard to get the fresh Japanese hamachi, but sometimes you can be lucky.. And all of the price is high..

    In season you can get Amber Jack instead, also a little bigger then the Japanese hamachi, but a nice fish in my opinion, some big chefs goes around it but dunno really.

    hope you can use some of these...

    But if you only gonna buy like 200 gram go talk to your cool local nice japanese sushi frind and my sweet talk him to sell you some next they get..

    Uni-Fest

    in Cooking

    Posted

    Uni shooter is good,

    uni, quel eggyolk, sake, ponzu and a litle chillie.

    uni also super good with raspberry's

    nut's and apples also very good with uni paste / mayo

    La Noisette

    in United Kingdom & Ireland: Dining

    Posted

    Went there some weeks ago, and i was absolutely impressed by the food and service and also compared to the price it's all worth it.

    It is place that i will come back to more then twice if they continue in that area of food and service.

    It is a place that Maze need to learn so much from if they like to stay open..

    Natto

    in Japan: Cooking & Baking

    Posted

    I love natto, the simple'st thing temaki, with natto, spring onions, cucumber, roasted seasam seeds and crusted wasabi nuts/wasabi crystal with or without rice and like serving it with ponzu or just soy and then add a little yuzu in the roll..

    Yakitori

    in Japan: Cooking & Baking

    Posted

    I need some good inspritions for the dipping, skewer combination, and other good stuff you make on the grill....

    Some of my own favorites are Shiso maki (but i have seen so many varitions of it and some not that good.), king prawn with yusu, chicken heart...

    How Can I Fix Tuna Steaks...

    in Cooking

    Posted

    well first of it depends very much on what kind of tuna you buy.. most of the tuna sold cut and frosen are yellowtail and big eye tuna and then it is the back tail piece most of the time..

    So if you grill it at high temperature the tuna will get a little shewe best is like someone said poched in olive oil, then it will get tender and good flavor ..

    Must-have Cocktail/Bar Ingredients

    in Spirits & Cocktails

    Posted

    Hey all,

    I wanna build op a good home bar, but what are the most have stuff in a good bar.

    I already have these:

    Gin (Bombay) (Tanqueray)

    Vodka (Absolut Citron) (Finlandia Lime) (Smirnoff)

    Tequila (some cheap shit)

    Whisky (Jack D)

    Rum (Havana club Blanca) (Mount Gay rum)

    Cachaca (51)

    Martini (Extra Dry) and (Rosso)

    Baileys

    Kahlua

    .....

    But it looks like something is missing..

    Create your most desirable cheese plate:restaurant

    in Food Traditions & Culture

    Posted · Edited by Gilb3rt (log)

    real cheeses, both foreign and domestic, in all their flavorful, aromatic glory, began to appear on restaurant menus and in the deli cases at upscale gourmet shops ... changes in restaurants followed suit.  As diners became more sophisticated consumers and a greater selection of American regional and international cheeses could be located ... By the mid-Nineties, a few upscale major market restaurants (New York, Los Angeles, San Francisco, New Orleans) began to offer cheese boards, carefully chosen selections of cheeses for both appetizers and dessert accompanied by wine pairings.
    source for this: Austin Chronicle

    Just mulling over the trend of offering a

    ...

    cheese plate at the end of the meal in a restaurant !!! remeber to serve it before the dessert

    Which cheeses would you serve? How many?

    6 pcs.

    dunno what cheeses but for min. one Blue and one red coated

    Accompanying wines?

    Port wine

    Other items for a cheese plate?

    Some sweete bread like figbread

    Has the time come in America and are we sophisticated enough to try to make these offerings?

    dont you?

    Can a less-than-large metropolis pull this off successfully?

    yes

    What do you think?

    you missed something for a long time if you serve food that can be served with cheese in a menu.. like i would not put cheese in a china or thai menu

    Cooking Schools in Thailand

    in Elsewhere in Asia/Pacific: Cooking & Baking

    Posted

    I've done a couple of Four Season's classes up at Mae Rim.  The facilities and the setting are excellent, and the teaching is top quality, but if you're on a budget, they're kind of over-the-top.

    Friends of mine had been to one place called Somkid's (I think), and they were happy with the overall quality.

    In Bangkok, a number of people I know have used Blue Elephant.  One fellow here just came back from four days of private classes, and has all sorts of new tricks.  Again, though, it's not for the budget conscious.

    I dont really have a budget, was the private classes from the Blue Elephant, only herd good things about that place..

    But i only got 8 days to use, so i think it's best if i only go one place this time.

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