levyme

i think i was about fifteen when a friend and i found a bottle of dom perioign 62' at my grandmother's house. only knowing that it was good from the mention of it in "You only live twice" i immediately suggested we put it in the freezer to cool it down. I returned a month later to defrost and scrub the freezre down the contents of a bottle that i will probably never come in contact with let alone be served chilled

actually i just did that about an hour ago with a bottle of chimay

akiko- the fluke is cured with alittle salt then washed with sake and then marinated between konbu seaweed leaves overnight

pork and onion yakisoba is excellent with curry powder

what about crisco, lard, and duck fat?

i was extremely hungover one morning and opened the release valve of a steam kettle full of beautiful veal stock into a strainer that was straining onto the floor and into my shoes and scalding my feet.

rien du place loco

thanks shawtycat!

wait- what do you do with the puddng after you put it in the pig intestine? bake or fry it? that sounds awesome

shawtycat- do you have any intersting shellfish recipes?

the Oysters Mosca at Mosca's outside of New orleans the best oyster dish ever also about Penang-my roomate and I had a really bad food poisoning experience at the one on 11st

I find the 24-hour *anything* vulgar in the extreme. How very American! [ not all of us work 9to 5 jobs or have the luck of having weekends off to do our shopping. some of us have to work in the very restaurants you are discussing here and can only do our shopping late at night. if it wasn't for the "vulgar, American, oh i love it so much 24 hour grocery store" in my neighborhood i don't know where i would go for my post fruitty pebbles

runny scrambled eggs with blackberry preserves and shaved andouille sausage on a croissaint

when i first started eating i was obsessed with making sure that everything that i ate was dead-that burnt charcoal flavour sent me to heaven and the reddness of blood terrified me, but now yes sometimes the feeling that something that i am eating is still alive does make me feel good. i love the feeling that it is the simplest way to eat something in which you can get the most flavour possible

Charles -- When you have a chance, could you describe the "live" lobster experience? Also, if you recollect, what specific restaurants are they available at in either city (Chinese pronounciations translated informally would be fine too)? bond st usually does live main lobster as sushi or sashimi for $18 the meat is removed from the tail while the lobster is still alive and is sliced thinly. the brains or "miso" are then chopped up and mixed with wasabi and soy and then used to marinate the meat very quickly for 1 or 2 minutes and then served. it has a crunchy unbelievably fresh texture and taste i find it hard to eat cooked lobster after this

tatsuya nagata who was the head chef at jewel bako at the opening left in january. kazuo yoshida is the head chef now and trys to focus on seasonal and freshness without using a lot of the heavy fusion which sometimes goes on at bond st