Bond Girl
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According to the insignificant other (who was the executive chef at Nobu New York) they had to import Black Cod/Sable fish when they opened Nobu london. But that was 5 or 6 years ago. ..."Yuzu Miso" is the "Den Miso" same miso used for "Miso Cod" with the addition of yuzu juice to taste... He's also offered to tweak the recipe, so if anyone here really want to know, send me an email or PM.
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hi all
well can't remeber where i read it
but it said that if you can get hold of yuzu miso to use that instead of white miso
as the citurs flavour is even better with black codn
hmmmm guess i could just squeeze some lemon juice into the white miso marinade...
i just want something that tastes better then nobu's black cod
can be made at home and doesn't cost £26 for it
I would try to get myself to a Japanese supermarket if I were you. They have Yuzu juice in a bottle, which is not the same as fresh Yuzu but it should do in a pinch.
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I am certain that Cru will. I do think that Shea's got it right when he said that being in that restaurant is about proving yourself to your clients everyday. If every restaurant in New York lives by that philosophy, there wouldn't be any disgruntled diners.
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Thanks Blue, will try to perfect the technique on snappers.
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I've not tried scorching the fiish, but that is a good idea.
While we are on the topic of fish, recently a well known chef taught me how to get the crispiest fish skin possible. You first scrap the skin of the fish, then you make sure your oil is really hot and put the fish skin side down. Hold the fish diwn with a spatula, and then just when you think the fish skin is burning, you drop a spoon of creme friche into the side of the pan, and let the cream break up around the fish. Once the cream is cooked out, you plate the fish.
Why is it that this work with black bass and shad but never with something like snapper?
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I often find with thick pieces of fish, the center usually end up being pretty bland and tasteless. Do you have any tips and advice on preparation techniques that will get the seasoning into the fish and even out the flavors, making the center part of the fish less boring? Recently I had a grouper dish at an otherwise great restaurant in Miami that was brilliant in concept but lacklustered in its end result. It was a grouper coated and roasted in sesame with some kind of smoked chipotle sauce. So, you end up tasting a lot of bold flavors on the outside but as you break down the fish into flakes, the center was pretty tasteless. Some chefs in New York work around this by splitting the fish in the center, and adding a layer of seasoning in the middle, then reconstitute the pieces to its original form. Is that the only way?
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I will relay comments on the short ribs to the insignificant other, which doubtlessly will make his day and increase the size of his ever expanding ego....
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Next year we will have to organize this as an egullet outing....
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I was told of the Craft bar party but I think that was very exclusive and cannot be crashed by average pedestrians like me. Andrew said something about a party at Babbo, but I ended up going to FCI with Jim Dixon, who is undoubtedly one of the coolest dude around. FCI was fun especially the room with the champagne and the Caviars. There was a lot of red boas, but as grandma here have to get up for her day job, she went home at a reasonable hour.
Next year, every egulleter who attends have to call each other.....
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Ned , next time you have to clue into the eGullet secret handshake. Did you go to FCI afterward, ot did you end up at Babbo or Craftbar?
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It is highly political because at the end of the day, the James Beard Organization still needs to promote itself. The affair was crowded, hot and painful. Though everyone from Karen De Masco of Craft to Andrew Carmellini of Cafe Boulud said the Douglas Rodriguez's pig was the best of food there. I have to be partial here and plug the short ribs from my insignificant other's table. Being a vegetarian, I'll just say that I was told by several people that it was the best short ribs they ever tasted. Hey, then again I'm biased.
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Julie Reiner of Flat Iron Lounge, I heard is famous for being an innovative mixologist and I know that the Rainbow room seemed to have some clout but then again, I don't really drink, so my opinion may not really count.
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In New York, we used to have a coffee shop called Irving 51 that allows dogs inside, now they are Irving 71, and dogs have to hang out on the sidewalks. It's unfortunate we don't have more pooch friendly places. My corgi is busily kissing up to all the cafe owners and chefs in the neighborhood in hope of changing their minds.
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Went to Danube for dessert after Megu last night. The dessert at Danube had beat out our entire meal at Megu both in taste, quality and inventiveness. The vanilla brulee in a green apple cloud with meyer lemon ice cream was to die for. It managed to achieve a dessert that was creamy, crisp and fresh all at the same time. The asparagus ice cream that JJ ordered was interesting without being weird. Never in a million years would I think that I would actually like this place as much as I do.
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Megu definitely has my vote to win the most interesting ladies room in a restaurant award. To get to the bathroom from the main dining room, you have to go up a tall set of stairs, down a long corridor, past the private dining room and the tasteful flower arrangements to find a discreetly marked door. (I got lost twice trying to find it.) Once inside, you are assualted by an overpowering scent of Eucalytus, and you are in a softly lit room with large bowls of peonies, modern minimalistic sinks and faucets that you'd only seen on the cover of Architectural Digest. In the back ground, you hear the softly chirping sounds of crickets. The place takes the mutli-sensorial experience to the next level...It was almost surreal.
Now if the food was only half as exciting. JJ will have to tell you about the food he's had, but for my part, I had a conch dish that tasted like an escargot dish, which meant that there were six stuffed snails in a bed of rocks that reeked of garlic. I suspect that they chopped up the conch and cooked it in some kind of garlic butter sauce and stuffed it back into the snails shells. This is actually a little disturbing to me because I began to wonder what happened to the snails in the shells, and if they were going to simulate escargot with conch, why don't they just make an escargot dish to begin with.
Next up was a negri sushi for two, which boast fish directly fown in from Japan. May be, I don't know what the hell I'm talking about but the fish didn't taste like anything spectacular. The pieces were too large and lacked the finess that I would expect from Japanese cooking and culture. The rice was great though, a nice balance of sweetness and acidity. Those who likes big portions take note: At $120 the sushi for two consisted of 15 pieces of sushi artfully arranged on a cherry blosson plate, and I'm still trying to figure out in which country would the dish be considered sufficient for two.
We ordered a rice with kimchee and oysters after the sushi. Once again the multi-sensory experience prevails. The rice arrived at the table in a large metal bowl on top of lumps of hot coal encased in a stoneware contraption flown in from Japan. It tasted more Korean than Japanese. The kimchee was so overpowering that it defeats the purpose of oysters. The rice got boring after two bites.
Megu was everything that I had heard about. Decor wise the place is breathtakingly beautiful in a Renkoolhas meets Japan sort of way. Everything from the wood panels on the wall to the Buddah ice sculpture sitting in a pond of floating rose petals gave you an overwhelming sense of proportions. You are impressed by the sweep of space. The service was lacklustered and slow. You wait a long time for your food. Then again, can you blame them when the place is over 260 seats?
It's very loud, and gets louder each time some guests arrive as all servers shout "moshi moshi" at the top of their lungs. For wall street traders and brokers who likes to drink this is a perfect place. For anyone who likes Japanese food, save your money and go to sushi yasuda or Jewel Bako instead.
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Along the discussion of this thread, does anyone here know how to make flavored caramel like say chocolate caramel or rum caramel?
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Bach for complicated pastries, Mahler for lengthy french recipes, Flamenco when I need to concentrate on what I'm doing like bread making. Jay-Z and LL Cool J for casual dinner, Beastie boys and Foo Fighters for cooking whatever is in the fridge night.
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I happened to like the Fluke. It was a very delicate use of a fresh fish and brings out the greeness in the lime. The salt actually adds makes the fish sweeter.
The black bass was sitting on a bed of pistou with asparagus. Here the mastery lies in the buttery creamy pistou with hints of asparagus. I know it's a sacriledge to say this but one of my least favorite sauces is the Italian pesto which usualy reeks of garlic, but this pistou, unlike its relative, is creamier and more harmonious in flavor. It works with the simplicity of the pan seared black bass beautifully.
My least favorite dish was actually the foie gras. It would have worked better as an amuse, or served in smaller portions. The first bite of that dish was heavenly, but by the third bite, I was bored with the richness.
Havng been to Blue Hill several times, I thought the dessert could have been better all around. The dishes were nice but I've had better desserts from that kitchen in the past.
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I got a box of 8 male blossoms from the sunday farmers stand on Ave.A today, not ure if they were fresh. I used a mixture of rice flours, regular flours, a pinch of baking soda and a bit of salt to make a my batter. I mixed up the batter with the cold water from my fridge and then stick the whole bowl in the freezer while the oil heat up. The end results is nice and crispy but doesn't look very good. The fried blossoms I had in Rome looks like opened blossoms. I tried separating the base of the flower, but I can't seemed to get the blossoms to look right. Will try again sometimes next week.
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Is this at 24 5th ave?
Yes it is.
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Thanks for the tip, I think my problem is with using wilted blossom and not drying them carefully. Will try your advice tomorrow and report back.
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Here is the official press release: Cru will serve modern European cuisine using unusual equipment and avant garde techniques. The food is expected to be refined adventurous and precise with superior flavors and textures. Menu selections will include a baby lamb sou-vide with a spring bean risotto and wild spinach puree and a spiced wild European turbot with cardoons. The pastry chef is Will Goldfarb who will reflect the same modern attitude with chocolate almond financier with an amaretto center and apricot sorbet and carrott granita, cocoa syrup and pistachio oil. The wine list is compiled from Roy Welland's wine collection and is probably one of the largest selection in the country.
Now here is the eGullet exclusive: In a recent phone conversation, Shea Gallante explained that the cuisine will have an Italian foundation that subtly incorporates the flavors of Europe, particularly France and Spain. The menu will be seasonally driven, using ingredients from some of the top purveyors from around the country and artisanal products developed specifically for the restaurant. While modern european cuisine brings to mind the El Bulli school of cooking where food may seemed cool but doesn't necessarily taste very good, Shea assured me that the food at Cru is not looking to be the most unique or the most outlandish, but to be the best. The kitchen at Cru will only use and incorporate techniques that will enhance the flavor of food and make it better. In addition, Shea is also looking for quality and consistency from his kitchen.
Cru opens in July 2004.
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One of the best thing I had in Rome was the fried zucchini flowers, I'm trying to make a tempura version of this, but so far has failed to get it nice and crispy. I was told that you need 6 inches of oil, a copper pot and cold loose batter, which to me sounds terribly complicated, so does anyone out there have a simpler way of doing this? Or, any tips that may help?
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Great dinner and great company. Thanks Stone for organizing this.
mangosteens
in India: Cooking & Baking
Posted
Guys, If I am not wrong about this, aren't mangosteens illegal to import? I know that if you speak chinese, you may be.....and that's a big may be, able to get them in the grocery stores in Queens. Does anyone here know why it's illegal?