mm84321

I used the vinegar solution to wash them. How about storage vessel? I was just keeping them in a paper towel lined colander, without a cover. I'm only keeping them until tomorrow afternoon, but they need to stay in pristine condition.

Which is the best way to store berries? I was told to keep rinsed strawberries in a cool area, but not in the refrigerator, as it would affect the flavor. Is this true of all berries?

Thanks. I'm not much of a beef eater, but would be interested to try it there. I had a bad experience with the beef at EMP. They brush it with a brown butter infused with thyme and garlic, so, unfortunately, it tasted more of that than it did of beef. I am hoping for the lobster and some sort of complicated chicken dish.

The same.

Hm, I just requested it. They will call to confirm closer to the date. 15 courses. So, there is a prix fixe in Manhattan more costly than Masa.

Where are you buying your fruit?

The extended tasting menu is available at dinner too, but I would advise getting an early reservation since my extended tasting menu last over 5 1/2 hours! It was one of the best meals ever! I'm slated for 5:30 on Friday the 13th. How did you request this? I suppose I should just call the reservationist and ask?

Is the extended tasting menu available only at lunch, or is it something that can be requested at dinner, as well?

Thanks. I suppose I'll just play around with the ratios to see. Thankfully none of the ingredients are too costly to experiment with this on. I've got more verbena growing than I know what to do with.

Is vitpris available anywhere in the states? The recipe calls for 20cl of water, 50g sugar, 15g verbena, and 10g vitpris. Would I be best off adding a little more, or a little less?

I have a recipe that calls for vitpris to make a gelee. Will regular pectin be alright to substitute? I have made gels that are similar using agar agar, but I'm unsure if that will work in this application. It is not a thick gel, as it is should be easily spread onto the plate. Thanks.

5:30 is the only time I could get, as well. Is there any possible downside to this I'm not aware of? Other than eating an early dinner (which I do almost regularly, anyhow).

That's funny. I recently got some Australian winter truffles, and couldn't help but feel a tad awkward cooking with them in 80º weather. I'll be going to Masa next month. After reading through the thread, I think I will try to request being seated in front of Mr. Takayama.

Aha. Thank you very much.

Please excuse my ignorance; I do not cook much with pork. I have a recipe in French that calls for "ventreche de cochon". I know this translates literally to "belly of pork". However, I am wondering if this is specific to raw, or some sort of cured product. The recipe calls for the ventreche de cochon to be sliced paper thin on a deli slicer, and it is briefly sauteed (3 minutes) into a fricassee of escargot. Does raw pork belly seem right to use in this scenario?

Beautiful.

I guess that's what I need to know. Thanks!

I will be getting a 15 pound suckling pig tomorrow. I have never broken down a whole animal, other than a lamb once with my butcher, and of course chickens, ducks, pigeons and fish, though I am confident in my butchery skills. I believe I will break it down into the primal cuts first, and then work from there. What do I need to know?

Indeed! Though, I believe the correct term is "contiser".

I just sliced the truffles about 2mm thick, then punched out rounds using the end of one of my metal pastry tips. Same thing with the celery, carrots, and cucumber

Ivory King Salmon. Sauce Choron.

Ha. From that angle they actually do look like squash. Here's a closer shot: They are just little balls of butter, coated in egg and breadcrumbs, twice, deep fried, then you poke a little hole to let the melted butter escape, pipe in some béchamel, and then insert a blanched asparagus tip.

Thanks. The center is a rosace of black truffles sitting atop a smoked bacon béchamel. Egg yolk cooked slowly in olive oil on top of that, then an asparagus cream poured around, and beignets filled with more of the béchamel sauce and asparagus tips.