twodogs

ingredients, techniques, ideas are all interwoven such that with the deft hand savory is sweet, sweet is savory and depending on the position in the menu the dish works double duty or perhaps as merely a bridge with no affiliation. with that in mind here are some interesting ingredients: rib-eye or merely its cap, veal feet, pigs head, hay, raw fish, cocoa nibs, garlic, salad burnett, wood sorrel, anise-hyssop, sea weed, dried shrimp, fermented black beans, rice noodles, matouks hot sauce, mayonaisse...do you want more techniques: boil in a bag and its many derivatives flash freezing and quick thawing, giving aroma to cold dishes a question I am trying to answer, fried ice cream savory and sweet mixed together on the same plate which is which does it matter which you try first or is the surprise the key, exploding cuisine such that while a dish may appear savory with a hidden surprise the dish is full tilt sweet cheers

according to source at kaal the deal for the english translation is not yet inked but is definetly in the works with a supposed publication of feb. 04 cheers

wd-50 website --- www.wd-50.com cheers

actually one other restaurant in my memory has gotten such a response perhaps you have heard of it atlas--the chef a young paul leibrandt cheers

boil in a bag...well at least a derivation of that. trim extraneousfat, gristle and sinew season the ribs with salt and crystal hot sauce and seal in a cryovac bag or suck the air out of a ziploc freezer bag and then place in another freezer bag and let rest for several hours. turn your oven to 170 degrees for 24 hour cooked ribs or 220 for 12 hour cooked ribs fill a pan deep large enough to cover the ribs half full with water and white wine (add onion or other spices or aromatics to the pan is well just make sure they are submerged in liquid. place the ribs in the pan bone side down and then wrap the top of the pan with two layers of plastic wrap and one final layer of aluminum foil cook according to temperatue and time you wish note the liquid in the pan will reduce, and the ribs will release a natural jus in the bag. when the ribs are cooked stain the liquid and chill and place the sealed bag in the refridgerater to chill as well; ideally on a flat surface with a weight on top to compress.. when the fat is congealed in the inside of the bag, open it, remove the ribs and wipe any scum off them, then strain the jus. use the jus and the white wine aromatic broth to make a balanced broth (you may want to add a splash of soy sauce) and use this broth to then glaze the ribs in a 300 degree oven. excess wine and or broth may be generated. the glazing process takes about 45 minutes. serve with a 1970 latour (preferably magnum) cheers

attn: aquataine previous list of condiments are all made in house and i forgot to mention black truffle mayonnaise made with soft boiled eggs (in fact the list of flavored mayonaise made with soft boiled eggs is limitless; from yuzu to smoked salmon) also you can gratinee this mayonnaise with little fear of it breaking store bought condiments crystal hot sauce chipolte tabasco tamari soy sauce white soy sauce duke's mayonaisse any matouks hot sauce (four exist) lime pickle creme fraiche ketchup (with the addition of a syrup made of equal parts balsamic vinegar, red wine vinegar, soy sauce)

it's all about the condiment here are some current favorites smoked tomato jam persimmon hot sauce 24 hour slow roasted lemon puree brown butter and yuzu holandaise sauce chive blossom jelly lovage puree morel mushroom and foie gras fat vinaigrette cheers

one whole lobster...hmm. is that a two pound hard shell or a 1-1 1/4 pound softshell chicken lobster? just wondering

red's eats not worth the time, money or long lines. the lobster roll is dead. it seems no one makes a truely outstanding lobster roll. the press and the tourist pressure causes establishments to dish out food rather than make a great lobster roll. sorry for the bad news. better off buying lobsters, top opening hot dog buns and making your own. if this seems dreary one waterview with an adequate lobster roll and a good rum punch is shaw's in new harbor. 15 miles off route one but worth the trip if you need a fix. from shaws you can drive up scenic route 32 and intersect with route one and continue towards rockland. cheers

chocolate truffles flavored with creme fraiche and scotch whiskey then rolled in toasted coconut. (the key is the coconut)

rhubarb en papillote with figs, bacon fat roasted cippolini onions, chives, chicken jus, banyuls vinegar, black pepper, honey salt and butter (foie gras fat if you happen to have it around) use as a vegetable garnish to roasted or braised fish or meats particularly those with fat ie suckling pig or braised pork belly or broiled black cod this is a simple garnish which will perfume the dining room for a fun tableside preperation as well as easy clean up. if you make the papillote out of foil you can cook it on the grill or in the oven dependeing on what you are serving

several thoughts based on experience is the lobster to be served hot or cold? in either instance the lobster should be blanched before smoking; not merely killed and put in the smoker for its own enzymes at the low temperature will turn the flesh to mush(not what you are looking for) when smoking either remove the lobster entirely from its shell or split in half and rub with a spice rub in both cases to add a more intense flavor mirror your spice rub by adding those same spices plus tea, rice, and sugar to your coals to create the flavor prophile you are looking for. time in the smoker will be about 30 minutes if you are hot smoking and closer to the hour for a cold smoke. good luck, and really watch and feel the lobster meat because with fish your window and the variables in your weber will constanly flucuate from the sun beaming down on the black finish to gusty winds reaping havoc. cheers

asparagus white and green are two different aminals (well actually vegetables) white asparagus has an undelying bitter quality which when cooking can be tamed and broght into balance with the rest of the vegetables flavor prophiles; thus we add sugar and citrus to the cooking medium to bring harmony within the vegetable. with regards to the sous vide or "uncle bens" boil in a bag technique the asparagus will not turn to soup or mush if you watch and keep track of the waters temperature when cooking in this manner the temperature cannot exceed 190 degrees, and i prefer cooking closer to 170 degrees our cooking results which led to cooking in the bag is do to a need to concentrate flavor, have less clean up, allow the kitchen to work for us while we are doing other things we also use water baths in ovens set at low temperature to cook for extended periods of time to create intensely flavored procucts from vegetables cooked twenty four hours, to fruits to meats and yoghurt yes even yoghurt will caramelize and not curdle in a gentle environment over twenty four hours time versus temperature if you can have your kitchen working twenty four hours a day rather than just the 15 while you are in it your productivity grows exponentially while your actual labor decreases allowing more time for research and creativity cheers

fabulous observation it is redneck sous vide when you do not own a cryo-vac machine

peel asparagus make above asparagus broth/vinaigrette cut asparagus into batons and season as if cooking though just marinate for as long as possible, liquid will exude, you are making a raw asparagus salad--add liquid to the asparagus broth and emulsify drizzle broth hot or cold around the chilled salad for fun you could marinate rhubarb in a similar fashion but add honey, lime zest and juice along with minced ginger and use it as a counterpoint to the white asparagus these are raw salads and must be tasted before serving adjust salt, sweet, acid and bitter tasting is fun

put a large pot of water on the stove and bring to just below a simmer peel asparagus and trim bottoms (reserve for later use) season asparagus with salt, pepper, a pinch of sugar, olive oil, blanched lemon zest, lemon juice place in a ziploc bag and suck the air out of it place in another bag for added strength place asparagus in the pot of water just below a simmer cook for three hours, remove bag from water and let rest serve hot from the bag or let cool and serve chilled, let them cool in the sealed bag they will pull in their own juices while asparagus cooks, sweat asparagus trim seasoned with salt and sugar, add vermouth, cook out alcohol, add lemon juice then strain taste broth and emulsify with butter or olive oil to add body to dress the asparagus or use the liquid to poach a piece of fish to serve with the asparagus twodogs