Silly Disciple

Ferran is also a big fan of pasta, as you can see in this video interview with Spanish TV "La Sexta" (in Spanish, sorry), visiting our stall in the Boqueria market Forward to about minute 15 into the interview. http://www.misexta.tv/home/1_0/0/433943

In Madrid, cocineros.info In Barcelona, Casa Gay

Alex, I've heard good things about a new place called "Dois", have you been there yet?

ditto, or at least I'll try.

Gagit, how do you know there's no better steak than Cabaña Las Lilas, particularly when you haven't been to other places, and moreover when you say you don't really like the meat in Buenos Aires? Both locals and visitors have already stated that Cabaña Las Lilas is an overpriced tourist trap, and have offered alternatives. Wouldn't you think it'd be better to try a few of those before coming up with such broad generalization?

great, we'll be waiting for you!

I would drop Inopia and do Tapaç 24 and Dos Palillos instead. Bar Tomas is, unfortunately, not what it used to be. Gresca, as doc is pointing out, is indeed very worth visiting.

You're kidding, right? What markets are you buying from? Have you been to La Boqueria at all? I think there's not one day I'm not surprised by the quality and variety of produce there. I run into previously unkown (to me) vegetable varieties all the time, and if you take the time to look around and develop a relationship with the grocers you'll be rewarded with excellent examples of the products Victor mentions, and much more.

Ya, thats why I want to measure the amount of water it absorbs when cooked right, then only put that much in the bag. Instead of the normal bloating of the bag from escaped juices, I imagine the pasta would swell to fill it. Probably have to lay the pasta flat to try and keep the water absorption even. If it works, it would mean I could cook pasta in more expensive liquids than I would otherwise (not wanting to turn a couple gallons of duck-stock or Sauternes into pasta water.) ← 100% semoline dough absorbs about 80%-85% water to obtain an al-dente texture. When you take into account the regular ratio of dough/filling in a raviolo, the absorption is about 35%-40% (YMMV). However, you would have to check what the minimum temperature is for the semoline starch to gel, which I would guess is in the 60-70 C ballpark. Given that the temperature you're looking for the yolk is closer to the lower bound of this ballpark figure, I'm not sure this is the best approach for what you're trying to obtain. You should also take into account that the pasta will stick together, that the yolk can break when you seal the bag, etc. Freezing the yolk and then filling the raviolo might be a simpler low-tech solution with better results, IMHO.

That's quite cool indeed. How did you arrive at the thermal diffusivity numbers? Is this out of a table of td numbers for different materials/substances/etc, or did you calculate it based on the empirical curve?

My BCN friend tells me there is a deal in the works for Sánchez Romera to open restaurants in Dubai and Vegas as well. Just a rumor, but that is what the Internet is for. ← On the other side , I've heard, also as a rumor, that such deal is highly unlikely. The source also questioned the viability of the NY project.

Kinoshita, in the Liberdade neighborhood, is excellent. The owner-chef, Tsuyoshi Murakami likes to talk a lot, but his food is solid. I think I wrote about it in an old thread, maybe 2 or 3 years ago... Kinoshita Rua da Glória, 168 Liberdade Tel: 3105.4903

I finally managed to visit the place yesterday, and it is really, really good. Albert was there running the pass, and his wife was behind the bar serving drinks and excellent tea. I told Albert that IMHO he needs to double the prices, because at the current prices (light meal from the a la carte menu, with sake, 80 EUR for 3 people) it's a steal.

Not that new, but I would add Astrid y Gaston and Kabuki Wellington. Haven't been to the latter yet, but if it really is better than the original Kabuki then it is definitely worth going.

I've heard that the source of this whole fusion thing is that Raurich's wife is of Asian origin, thus his interest in bringing the two culinary cultures together.

Any news? Has anyone stopped by yet?

October 15th usually.

I've had Il Materello recommended to me. Have you tried it yet? Il Matterello Martin Rodriguez 517 La Boca 4307-0529

Correct. Two stars so far. The six restaurants holding three stars in Spain are: Arzak, Akelarre, Berasategui, Can Fabes, El Bulli, Sant Pau.

Next Tuesday? Maybe I'll stop by after the market then...

Abac was (or is) moving to their new location in the posh Av.Tibidabo. I'm not sure what the current status is. Has anyone got fresh news?

I'm not sure an intensive, professional-level course taught in English will be easy to find and/or affordable. If you're willing to do 4-8 weeks and have already some training, have you considered staging at a michelin-starred restaurant or similar? You'll probably learn the same.

I wouldn't. I would choose CR hands down over Sant Pau. The new space at CR is not comparable to Ruscalleda's place, as they are completely different style-wise, but it is quite beautiful. The architecture reminds me of Bras in Laguiole, except that the setting is in the outskirts of Girona, so not comparable to the hills of the Aveyron. Yet I'm not sure architecture really should be a variable I take into account when deciding one over the other, or any restaurant for that matter. If that were the case, docsconz, should I make a list of places in Spain one would never go back to? Let's start with Rafa's, for instance. I think Joan Roca's food is much more interesting. While you might not like a few of the dishes you get in a tasting menu at Can Roca, there are on the other side several dishes that will be excellent, really blowing you away. There are dishes I remember having at CR over the years that I wouldn't mind eating every night for the next couple of years. On the other side, as Pedro said, Ruscalleda's dishes are technically perfect, with pristine ingredients and perfect execution. Yet for the love of me, I can't remember most of them, and there's not one I can consider to be in the top five memorable dishes I've had. A better question, in my opinion, would be between Can Roca and Can Fabes. The difference in styles and the amazing quality of Santi Santamaria's food would make it hard to decide. And driving to Can Fabes or Sant Pau is a 10 minute difference. Then again, what stops me from doing both?

These manufacturers mention 70C on a humid environment, but don't mention times...

I've just started consulting to the shop. The fresh ravioli and pasta keep a couple of days, even with vacuum packing. Supermarket "fresh" pasta, in modified atmosphere keeps 21 days. I'm sure its not just the modified atmosphere. My guess is pastaurisation, but I cant find the reccomended time/temperature that still leaves the product uncooked. ← Jack, I would give the LB Italia people a call and just ask them what time and temperature they use for their pasteurizer.