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Chocdoc does the City so Nice they Named it Twice!

Kerry Beal

By Kerry Beal
in Food Traditions & Culture

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Kerry Beal

Kerry Beal

Posted
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Posted
24 minutes ago, KennethT said:

Are you guys going to try Kawi in Hudson Yards before you leave?  I haven't been there (or anywhere in HY) but it's supposedly the best thing there...

Good to know - tell us more

 

 

the Chocolate Doctor
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Anna N

Anna N

Posted
Posted
7 hours ago, blue_dolphin said:

 

Brave?  They're Canadian!

I was about to say the same thing. It’s -4° in her hometown right now!

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

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Kerry Beal

Kerry Beal

Posted
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Posted
24 minutes ago, KennethT said:

https://ny.eater.com/2019/5/29/18638988/kawi-momofuku-hudson-yards-david-chang-restaurant-review-eunjo-park

Might be a little more than my budget given that I seem to have to buy meals for four people every single time we’re out!

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the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
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Kerry Beal

Kerry Beal

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Posted (edited)

Super Moon Bakehouse at @Alleguede’s request 

 

Not quite as good as last visit

 

8EDCBFBC-F01F-4101-BC78-001436F1A85B.thumb.jpeg.9afd6394bb88c2322a1cf63b29204438.jpeg

 

 

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We will be weighing that stray croissant when we get back

Edited by Kerry Beal (log)
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the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

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Tri2Cook

Tri2Cook

Posted
Posted
17 hours ago, gfweb said:

Tater tots fall into two groups, the oven baked beauties and the grease-bombs that are deep fried. These look like the latter. Lazy cook. 


Deep fried tots are much better than baked. They shouldn't be any more grease-bomb than fries. The lazy cook isn't the one that deep fries tots, it's the one that deep fries them improperly and turns them into grease=bombs. :D

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It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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gfweb

gfweb

Posted
Posted
12 minutes ago, Tri2Cook said:


Deep fried tots are much better than baked. They shouldn't be any more grease-bomb than fries. The lazy cook isn't the one that deep fries tots, it's the one that deep fries them improperly and turns them into grease=bombs. :D

 

Thing is, fries are solid and have no nooks to hold oil, and they are wet, so oil is repelled. But tots are like formed, half-cooked  hash browns, lots of nooks and much of the water already cooked off. How does one properly fry a tot?

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Tri2Cook

Tri2Cook

Posted
Posted
12 minutes ago, gfweb said:

 

Thing is, fries are solid and have no nooks to hold oil, and they are wet, so oil is repelled. But tots are like formed, half-cooked  hash browns, lots of nooks and much of the water already cooked off. How does one properly fry a tot?


I don't know of any special secret but I've yet to have my tots be grease-bombs so I just assumed someone must have fried them in some improper manner for you. Of course, it's entirely possible we just have differing ideas of what constitutes a grease-bomb... I hadn't taken that into consideration when I posted before. :D A little residual surface fryer oil caught in the nooks doesn't bother me, I think of grease-bomb as being when the fried item is soaked and saturated with grease due to improper frying technique or temps.

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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Kerry Beal

Kerry Beal

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After Supermoon Bakehouse we dropped into the Essex market and grabbed a few things so we wouldn't be hangry at lunch today - in spite of that I was still a little short with some people today who seemed to think if there was chocolate on my table it should be in their mouth. 

 

I turned around at one point and realized there was a drip of chocolate leading over the front edge of the melter - indicating that while my back had been turned someone had put their finger in the melted chocolate! I was less than impressed. 

 

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Some empanadas were obtained - shrimp, beef and a 3rd type I don't recall.

 

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Got a couple of nice sourdough loaves, some rilettes, pate, proscuitto and butter. Too busy to get any proper picture. 

 

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Paul Joachim - aka the Chocolate Genius - had this little airbrush - it's a USB charged tiny compressor essentially. It only has a 0.3 needle - so likely not suitable to spray colored cocoa butter - but I was intrigued.

 

He sculpted a fabulous elephant. Sadly I was so busy looking at his little airbrush that I forgot to take a picture of his elephant.

 

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Here be dragons!

Had to get a picture with Håkan Mårtensson - the delightful fellow who sculpted these beauties this weekend. He is busy working on reestablishing his business after investor issues forced the closure of FIKA right before the show. He is such a major talent that I know he'll be back on top again before you know it - but I can't imagine the stress he is enduring with a 9 month old at home and the loss of such a vibrant business. 

 

 

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Kerry Beal

Kerry Beal

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Dinner tonight at Boqueria. In a party of 6 - you have no choice but to have the Chef's choice menu.

 

 

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We did ask for a menu to peruse. 

 

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Drinks were brought for Bianca and I.

 

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First up lamb and flatbread.

 

 

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Dates wrapped in some nice crispy meat bits.

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Then some lovely mushroom croquette like objects. Of course @Alleguede finds it fun to muck around with the plates while I'm trying to take pictures so this one was badly interfered with and I hadn't noticed before it was too late to get another.

 

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Sweet potatoes

 

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Lamb skewers

 

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Octopus

 

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patates bravas (special order)

 

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Shrimp

 

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Paella 

 

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Contained a number of creatures.

 

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Dessert is churros, churros and more churros - dulce de leche, Nutella and classic.

 

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IMG_8887.JPG

Edited by Kerry Beal (log)
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the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

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Kerry Beal

Kerry Beal

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11 minutes ago, ElsieD said:

Those shrimp look really good.  Do you recall the basic sauce ingredients?

I would guess quality olive oil, garlic - actually menu adds brandy and giandilla   (?sp) peppers

Edited by Kerry Beal (log)
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the Chocolate Doctor
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Kerry Beal

Kerry Beal

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Looks like we are going to be in a lounge here for a while - a bit of a delay on our flight due to bad weather at the Toronto end. @alleguede provides croissants for the domestic express lounge in Toronto so he was able to negotiate a lounge pass for Bianca - so while she will be stuck in steerage for the flight - her luggage will arrive priority with ours and she can join us in the lounge. 

 

It's basically same shit different day in the lounge - and I'm sure on the flight they will offer us the 'smoked salmon' appetizer that we refused last time. 

 

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There are cookies and soup there too - perhaps if we are here too long I'll get a picture. And of course lots of booze. I notice this time they have Old Fashioned glassware which was missing last time we were in this lounge. 

 

 

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the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
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Anna N

Anna N

Posted
Posted
1 hour ago, Kerry Beal said:

not smoked salmon 

It looks edible but not very exciting. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Anna N

Anna N

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Posted
28 minutes ago, BeeZee said:

Well that sad "salad" would deeply distress me (egg) and @liuzhou (c*rn)!

But you really have to consider the alternatives!  

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Kerry Beal

Kerry Beal

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Home safely - tea in hand. Furnace still not working (was out when I got home from Seattle last Monday) and the tap seems to be missing from the kitchen sink.

 

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Did I ever mention that I lived for months in our old house with the kitchen sink in the middle of the kitchen floor?

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the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

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DesertTinker

DesertTinker

Posted
Posted
6 minutes ago, Kerry Beal said:

Home safely - tea in hand. Furnace still not working (was out when I got home from Seattle last Monday) and the tap seems to be missing from the kitchen sink.

 

59580413565__DDE9E571-4A28-4E14-BA62-02B0B3E269CF.thumb.jpg.4b2c96c22b5a75eb8fb47525a3b869e2.jpg

 

Did I ever mention that I lived for months in our old house with the kitchen sink in the middle of the kitchen floor?

Prep sink or wet bar sink as backup? Or do you head to the nearest bathroom for water/sanitation purposes?

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