Posts by ehkay

If you make sure that people see that you're carrying this then no one will confuse you for being Japanese.

Quote:Originally Posted by impolyt_one i drank until dawn at this bar on the 2nd floor above Kadowaki yesterday. Was good. They had a 5 meter slab of perfect quartersawn Bubinga with a live edge, lacquered glass smooth as the bar,...

You don't say.

Quote:Originally Posted by Chuck Japan is a magical place.

http://www.amazon.com/gp/product/162087735X/ref=s9_newr_gw_d0_g14_ir04?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-2&pf_rd_r=0YBEWNW6K29Z2DNKECDN&pf_rd_t=101&pf_rd_p=1389517282&pf_rd_i=507846 WTF is an artisinal recipe? JFC

Yes, I know. But when you think about the technique, it makes sense to use the name as a reference point, which Alleno and Ducasse, and I'm sure others do.

I thought it was just traditionally baked at the bottom of bread ovens with meat roasts in the top after bread was done for the day, and they would bathe in the drippings.

Also, while I have the book open. . . was someone looking for a Pithiviers recipe? [IMG][IMG]

It's the idea basically. You cook them with the fish carcass on top. "Boulangere" if you will.

Asparagus/Comte/Morels Sole/Pommes Boulangere