Jump to content

wildflour

participating member
  • Posts

    2
  • Joined

  • Last visited

Everything posted by wildflour

  1. The meal sounds remarkable. Food has in some ways become the new star search; gone are the days when cooks ranked somewhere above one's housemaid but below on's governess or tutor. Perhaps due to reality television programmes and the possibility of becoming a celebrity chef, which always earns more than a working, non celebrity chef with even several successful restaurants, cooks are stretching the boundaries and entering the field for more complex reasons and managing to do remain financially safe. (Though Ferran admitted the cost of his restaurant ,staff and produce, eqipment had him running it at a loss). It is nice to learn of chefs where fame finds them, rather than they seeking it out, testing our palates and pockebooks and sometimes even our tolerance. On the tail of the molecular gastronomy birds that flew from Spain and nested far and wide with varying results, we have now had a resurgence of interest in food which is natural, so to speak, and foraged, rather than overly processed and manipulated, before reaching the kitchens. What has made this natural cuisine rise so noteworthy and potentially longstanding is due to the delicacy that is now used to present these dishes, the 'modernist' approach applied to a philosophy which started strong in the 1920's. And clearly it is owing to the openness and extravagance of the audience, and an audience that does like a bit of theatre, one which is often typed as 'educated gourmands' rather than gluttons... that contributes to its success. For if there were no eaters, we cooks would have no work, even if our food were capable of transporting us to the heavens. The sands shifted, the move from Spain to the Nordic confines has been confirmed at the international competitive arena; Noma, which I remember from my early days of staging in Copenhagen, when it was a nice but not overly pedantic or expensive spot for wonderful food, started the trend, and others have taken up the mantle quite successfully. Too bad I cannot sanction the cost of eating there any more... even if I were to get a seat. Good luck to them. I only hope this is still a place for a cosy, simple, delightful meal somewhere close by.
  2. I live in Japan and we use a katsuo shaver. Many are made locally. traditionally we use a wooden one, which has a stainless steel blade-if you make certain those two elements are there, then the box should not cost more than 30.00$, or 3000 yen.
×
×
  • Create New...