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Everything posted by Jinmyo
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But what variety of tomatoes are used to make these products? As a Brit living in Canada who has lived in the U.S. a long time ago, I must confess I've never heard of the brand. edit: But as well I don't understand what they are. Whuzza?
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I do chickpea frites from gram flour now and then. They're nice with rack of lamb, quail, and so on. One nice thing is that the dough can be seasoned in a wide range of directions.
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Peanut and dai gai choy (Chinese mustard greens) soup (chicken broth galangal, tamarind, peanut butter etc) with tofu noodles. Then family style: Mixed grain with roasted mushrooms and coriander; Tandoori pork loin roasts with Meyer lemon and red jalapeno pesto; tsukemono of daikon and thinly sliced Meyer lemons.
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1. It's like oyster sauce. The brand that I use is Kong Soon. It's particularly nice mixed 1 part to 4 parts shoyu. 2. No sweetness. That would destroy the flavours of the Huo Shao Yun ("Cloud Burner") tea. People really liked it but I had might as well have just served the tea as tea really.
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Seafood broth with lobster wonton. Roasted eryngi mushrooms and red peppers with two kinds of pressed tofu. Sautéed baby Shanghai bok choy, bok choy, and gai lan with abalone sauce. Large squares cut from beef chuck roasts braised with shoyu, sake, lemongrass, ginger on barley risotto with saffron, shaloots, garlic, surrounded by the strained braising sauce. Green tea sorbet and kimchi pancakes (like scallion pancakes but with kimchi, about two inches across).
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Shalmanese, that's an amazing spread. Give your Mom a cheers for me. Oh, and " Gong Si Fa Cai!"
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Egad.
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Very nice, indeed, Adam.
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The gills of portobellos tend to discolour sauces. They are easily removed with the edge of a spoon or paring knife. They can also be peeled quite easily.
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Some Dim Kinda Dim Sum Kinda: Fried turnip cakes with char siu and black vinegar on a watercress salad. Hot and sour soup inside thick steamed dumplings. Chicken liver and leek steamed dumplings with demitasse of white onion miso soup. Shrimp wrapped in wonton skins witrh a lime and chile pureed silken tofu dip. Lamb shu mai (made with shredded lamb shanks) with demitasse of wasabi pea soup (uh, pea soup with wasabi). Shattered red chile chicken thighs wrapped in rice paper rolls with Napa cabbage slaw with galangal with ngoc mam and garlic chives. Jasmine tea steamed squares of tofu with dried shrimp and roasted medallions of daikon with aka miso. Several kinds of rice to choose from (Chinese long grain white, red "cargo" rice, Japanese gohan, Lundberg short grain brown) with different kinds of kombu (laver) to scoop and wrap with gomasio (toasted sesame seeds tossed with salt). Available throughout: pickled mustard greens, cabbage kimchi, cubed daikon kimchi, tourneed Lebanese cucumbers poached in salty dashi, red onion and red chile pickle.
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Crostini with a fried shallot paste and lemon zest, and deep-fried sage leaves. Chickpea bisque with a few drops of balsamico trad and some sev (crunchy dried Indian chickpea noodles) on top. Pappardelle with butter, creamy scrambled eggs, and shredded proscuitto and shavings of pecorino and much pepper. Not Really Carbonara. Braised lamb shanks (taken from the bone, packed into molds) topped with a bit of mint pesto on risotto with roasted whole cremini mushrooms. Suppli (deep-fried then baked risotto balls) containing different fillings: buffalo mozz, gruyere, quail egg, shredded beef, ham, duxelle. blirus, "plain" is not lowbrow if it is good. I love perfectly cooked rice with a perfectly fried molten egg and a splash of memmi and a sprinkle of togarashi. One of my favourite things to eat. From what I've seen you post, it looks and sounds good to me. edit: Percy's photos, though, are particularly fine. I wish I was more adept at photography but I can't do it during service, it takes me a great many shots to get anything of even one course that is recognizable, and then I have to spend hours in Photoshop too. I think my best photo was a of a meat loaf sandwich. This isn't a competition. Hopefully it's a useful resource for ideas and inspirations.
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Not at all. There's a team (two accomplices, most days) to do the deed but menu is mine. Menus are planned and abandoned at will. It really depends upon requests, available ingredients, themes that occur based on these and so on. So I might know what will happen on Tuesday on Sunday but Monday will not be what I thought would happen on Sunday evening at all. edit: Looking up, yes, bacon, porcini and mushrooms are proof that there is a heaven and it is edible.
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Roasted carrot bisque with a poached quail egg and roasted red chile oil drizzle, some slivered scallions. Petit pois, sugar snap peas, haricot verts topped with salmon roe. A large ravioli with bacon and leeks and a cream sauce with porcini and shredded oyster mushrooms. Slices of seared hamsteak with a square of pomme Dauphinoise with thyme garnish. Rounds of chorizo on parmesan tuiles topped with warm chevre for cheese course.
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Hashi. Stuck in rice. Fork. Stuck in potato. If we do this, it doesn't much matter where we are, we're a doof and take that with us until we learn to look up and see what's around us. ← Universals in regards to manners? Maybe I'm missing something in your statement. I've said several times a genius in one cuisine is an ape in another. We're all doofs in one context or another. ← Yes, indeed. Especially as to the finer points. But there are behaivours that are found generally egregious and are not subtle at all.
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This reads like the beginning of a novel or a short story which draws one in... then with its ending points one to the kitchen.
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I would submit that the UK has some extremely fine cheeses, especially hard and blue cheeses such as the real Cheddar, Carphilly, Gloucester, Red Leicster, Stinking Bishop, and of course Stilton. But of course, real parm reg is the King of Cheeses.
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Salad of shaved celery root and onion with crumbled Stilton and a cider vinaigrette. Celery root soup with Chinese celery garnish. Braised blade roast with sauce from reduced red wine and vegetable juices on colcannon (Yukon gold mashers with fried onion, cabbage, poblano chiles). Cheese course of cheddars (one, two, four, six, eight, ten, twelve years) with lavash.
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Hashi. Stuck in rice. Fork. Stuck in potato. If we do this, it doesn't much matter where we are, we're a doof and take that with us until we learn to look up and see what's around us.
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Stabbing the hashi (chopsticks) into a bowl is like leaving a fork standing up from a baked potato. It just means you don't much know how the world works. Laying the hashi across the bowl is just fine.
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Hi Justin, This is a professional kitchen. The meal was for forty two people.
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Soup and Sandwiches: (Each sandwich is a quarter size, each soup a demitasse) Tuna salad (ahi tuna, wasabi mayo, scallions) on onion rolls, tomato bisque with watercress garnish. Shrimp salad (grilled U 15 shrimp with artichoke and asigao spread, a few blanched red onion rings) on toasted sourdough, seafood bisque. Croque monsieur (ham, gruyere) on pain de Pepin, white onion miso soup. Hot chopped chicken liver (chicken livers seared, bit of cognac, flambe, then cream, quick zap) with caramelized onions and a shmear of warm chevre on rye toast points, beef consomee with egg threads. Salad of microgreens and soft-boiled quail eggs with champagne vinaigrette, mounds of frites with fresh horseradish mayo.
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Yes, but
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Wow. I had a few things to say but everyone else said them. Good job, folks.