deadstroke
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Posts
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My meal on the 2nd of July. It was stupendous.
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Here are some Iron Chef recipes from Battle Cabbage. Hiromi Yamada's Cabbage, Scallop and Foie Gras Risotto.
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Some brocollini risotto with pancetta and parmesan crisps.
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Kilkenny battered cod and fries. Still room for improvement thought. Look out for the next round soon - I've a litre of frying oil left that can't be used on anything else but fish.
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Haiyahhhhhhhh! Dueling Pizzas!
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Crab ravioli on a roasted tomato puree and chorizo chips.
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Kingfish sashimi and tempura!
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Nice! Something for me to duplicate this week!
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Woo! Page 800! Here's a Master Kobe MBS 9+ sirloin steak grilled on some charcoals. Dipping sauce is ponzu soy and grated ginger.
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A duo of tempuras over the weekend. Foie Gras and Daikon I tried a very similar combination in Japan last winter using Anglerfish (Monkfish) liver and got hooked on it. Anko is rather had to get hold of here but using foie cuts it well. Eggplant I used beer in the tempura batter and that was a WOW moment. I actually had tempura peppers and onions but they were gobbled up before I could get a shot.
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Inspired by left over wine and a piece of very fresh threadfin bream, I consulted an old classic from Larousse . This is the first time I had fish with red wine sauce and I must say I am quite surprised at how well it turned out! Threadfin Bream "En Matelote"
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Here's a collection of the lunches and dinners from the past week. Prawns and Anchovy Linguini Fried Grouper Sambal Chilli Fried Rice with Chicken Cutlet Chicken and Clams Paella
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Not dinner but lunch! A sort of Chinese-Japanese fusion: Pork belly braised in dark soy and onions on rice.
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My first post in this thread! Beef Cheek Bourguignon with mashed potatoes and caramalized vegetables. Couldn't resist showing off my Ichimonji TKC chef's knife as well .
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Yes good point. These very crude kind of grills are common around the region. However, I believe that no matter how well your ventilation is designed you won't be able to get the coals hot enough (glowing red hot) for the very quick searing and crisping needed for satay. Think of fanning the the bellows to make the furnance extra hot.
