docsconz

I would give extremely strong first hand recommendations for Ca Sento in Valencia and Monastrell in Alicante for the kind of food that you seek and a strong second-hand recommendation for La Sirena in Petrer, which is essentially around the corner from Torreblanca's shop.

I have an Olympus P&S (don't recall the specific model off the top of my head) that also has a food setting, though I have found it to be pretty worthless compared to using my regular camera.

I'm not sure that they tried Bukhara!

Does one need reservations for a Saturday evening, say around 6PM?

Actually, their anniversary is May 4th. ← Of course it is. My mistake. I think that you would know John, since it is your birthday. Have fun with your xx (enter age here) courses. ← It has been waaaay too long since I have been back! I'm looking forward to it and these recent reports have only whet my appetite the more.

Thanks, Nathan. I was just pointing out to anyone who might not be a regular reader of Eater that the restaurant is now officially closed, should anyone be interested. Prior discussion on this site centered on how the restaurant would be closing. Since I did not have first hand knowledge of the closure, I cited my source. I have no doubt that you knew of it well before this.

Actually, their anniversary is May 4th.

According to Florence Fabricant, Barfly is now officially closed.

← I'm surprised they don't mention it more explicitly.

I think there's more of a fear of onion ring alginate gels than water baths, and just the sense of increasing artificiality and "plastic-ness" with cooking. Some people will swear by a good ol' bare cast iron dutch oven and be threatened by that weird sounding sous vide. It's not just slow food, but just change in hard-set traditions and the therapeutic qualities of cooking as an art, not a science. This may seem like trivial issue to the foodie or professional, but to some casual cooks and old timers it's threatening ← You are undoubtedly correct that there are those within Slow Food who fit that bill, though it is not inherent to the philosphy of the organization itself.

Based on the photo, the meat looks wonderful, but does not look as if it had been aged all that long, which strikes me as likely given the lack of a specific indication of age.

How long were the steaks aged?

It is a common misperception about Slow Food that it is anti-science and opposed to all change and evolution when it comes to food. Slow food is about the preservation of biodiversity and culture in an increasingly homogenized world, because diversity is more likely to succeed for the long term as it has throughout history based on some simple but important biological principles. There is nothing within Slow Food that says that eggs can't or shouldn't be cooked in a water bath to a specific temperature. That is absurd. Slow Food is all about good, clean and fair. If food is produced within that framework, it really doesn't matter how big or how small the entity producing it is.

Once again, Bukhara is rated the top restaurant in Asia. I don't think it is even the top restaurant in India and probably not even New Delhi, let alone all of Asia. While it is not bad, I do not understand its stature. Last I knew Japan and China were still considered parts of Asia.

I'm not familiar with it. Can you tell us more?

I'm not sure it does make sense, how can something taste more like itself than the real thing? Surely when we start talking about something having the "true essence of olive" it can only be "true" up to the point it tastes like the olive, after that it must become an artificial flavour that no longer tastes like an olive? ← Think of the flavor of the finest olives that you have ever eaten unencumbered by textural distractions with a burst of pure flavor in the mouth and you get the spherical olives that taste more like olives than olives do. Perhaps Adria's greatest genius is his ability to capture the real essence of the epitome of an ingredient's flavor.

Great report and photos! Thanks for sharing. I very much enjoyed the one meal that i had there a few years ago. The blue water "Dentro del Mar" is an interesting dish as it tests the theory of "no blue food." Based on the ingredients, it sounds fabulous!

My latest venture with the CVAP was my first home run. I got advice from an experienced CVAP user about cooking a pork shoulder. On Friday I defrosted a nearly 5 pound bone-in shoulder that I bought the previous week at the Saratoga Farmers Market from M&A Farms, then rubbed it with a Cajun Spice blend from Penzey's, leaving it covered in the refrigerator for 24 hours or so. I put it in the oven late last night to cook for 14 hours at 175º F with 0 browning. Once the cooking time was over, it would hold for two hours at 150º F and then maintain that temperature until service. I was surprised by how well the meat browned. As one would expect it was extremely tender and simply fell off the bone. I was able to make an excellent gravy to which I added some reisling, butter, coriander and smoked pimentón to add some smokiness. I served the meat with toasted cumin mashed potatoes and stir-fried bok-choy and broccolini with shallots, garlic, coriander, roasted sesame seeds, cardamom, black pepper and chilis. My kids certainly enjoyed it.

Although other than the service, I was unimpressed with Boqueria when I was there, it is encouraging to hear you speak so highly of Pamplona. I will have to give it a shot some time when in NYC.

I paid full price for it, which was less than $5000. How much it replaces our regular oven will depend on the success of my "experiments." I didn't buy it with the intention of replacing my regular oven but supplementing it, especially for entertaining purposes. I would like to be able to cook things slowly over time, freeing my wife and I up for other prep work, while enjoying guests. One reason that it will not fully replace our regular oven is its location. Being in the basement, its use requires forethought, something not always a strength in my household!

The only one I have ever heard of so far is Mugaritz. Could you perhaps be thinking of Martin Berasetagui who definitely does have other restaurants besides his eponymous one? If he does, they are quite low on the radar.

Thanks, Nathan! My next attempt this weekend will be a pork shoulder. I plan on cooking it at 175º F for 14 hours then holding it for at least two with a browning setting of zero.

Actually, I believe that he has been several days/week. He was not at the restaurant while I was there, but apparently does devote quite a lot of time to it. For fairly obvious reasons, I am particularly intrigued by the dichotomy of his existence and the quality of his food. I can not attest to his neurological acumen and skills, though. ← fwiw, pim called it one of her worst meals ever... http://www.chezpim.com/blogs/2008/03/lesguard-quite.html ← She and David Kinch were in Spain at around the same time last year that I was. It was interesting to note that we had polar opposite opinions on a few meals. Go figure! That is one of the things that keeps life interesting. Romera's cooking is truly unique. It might resonate with some and not with others or it might simply be a function of off days or off nights for the restaurant or the diner. I respect Pim's and David's opinions, but I respect my own as well. It works for me.

My family and I got a kick out of the sushi delivery conveyor belts at London's Yo Sushi! a number of years ago. The sushi wasn't bad either.

Actually, I believe that he has been several days/week. He was not at the restaurant while I was there, but apparently does devote quite a lot of time to it. For fairly obvious reasons, I am particularly intrigued by the dichotomy of his existence and the quality of his food. I can not attest to his neurological acumen and skills, though.