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What did you eat last night for dinner? - Page 1207

post #18091 of 25578
Quote:
Originally Posted by mordecai View Post

aren't you from here? confused.gif

what does it have to do with each other?
post #18092 of 25578
Quote:
Originally Posted by impolyt_one View Post

alright, Japanese food gets salty at times depending on what it is, and yeah its salted fish and saltwater seaweed stacked with soy sauce with salt, dipped in salt or something, whateva - but I'm just saying i get to LAX and feel like I should eat a light meal at Bouchon because it's there and the food is made consistently.... salty. They salt everything about 50% more than they need to,your god TK doesn't know seasoning, maybe interior decoration. I have a bistro down the block from my house in Tokyo that makes a reasonable facsimile of Bouchon's menu but serves properly salted food.
FWIW all of those Gagnaire and Robuchon chain restaurants I've eaten at recently - seasoning was perfect for every dish.

Never been to a TK restaurant so I don't know what happens at them. But a kitchen being technically incompetent is different than throwing salt on everything without fail. In fact there appear to be a ton of google hits for Bouchon oversalting.

BTW, have you been to Les Vinum in Nishi-Azabu? You should check it out. Nice game/meats, not oversalted, pretty reasonably priced.
post #18093 of 25578
USA! USA! USA! USA! USA! USA! USA! USA! USA! USA!
post #18094 of 25578
impolyt, no offense, but we get it. you heart japan, you do not heart america. this is like the third time you've picked this salt fight in this thread alone.
post #18095 of 25578
I still think stuff is generally underseasoned here, and Keller's foie gras makes me sad on many levels. The texture and the seasoning are really awful.
post #18096 of 25578
Speaking of salt: Is there a way to turbo-soak stockfish/bacalao? It's already in small pieces. Will it be edible after 27 hours of soaking? Will very many water changes (like every hour as opposed to three or four times a day) speed it up significantly? Air-dried.
post #18097 of 25578
Quote:
Originally Posted by b1os View Post

Speaking of salt: Is there a way to turbo-soak stockfish/bacalao? It's already in small pieces. Will it be edible after 27 hours of soaking? Will very many water changes (like every hour as opposed to three or four times a day) speed it up significantly? Air-dried.

24 hours is fine. Change the water a few times.
post #18098 of 25578
I still need to make the salt cod w/ vegetables form the Adria book. And the sardines with sesame seeds and carrots. Maybe next week.
post #18099 of 25578
Quote:
Originally Posted by itsstillmatt View Post

24 hours is fine. Change the water a few times.

but you're american. B1os, you should soak it for at least 36 hours, preferably in distilled water.
post #18100 of 25578
Quote:
Originally Posted by ehkay View Post

but you're american. B1os, you should soak it for at least 36 hours, preferably in distilled water.

Maybe positive ion water.
post #18101 of 25578
Quote:
Originally Posted by itsstillmatt View Post

Maybe positive ion water.

Has King Nathan looked into this?
post #18102 of 25578
Quote:
Originally Posted by Douglas View Post

impolyt, no offense, but we get it. you heart japan, you do not heart america. this is like the third time you've picked this salt fight in this thread alone.

Doug, I'm stating the obvious and there is no fight, don't be sensitive about it - the food sucks in America apart from a select handful of restaurants and this is far too big and rich a country for it to have such a miserable dining selection.
post #18103 of 25578
Thanks, Matt. I've seen recipes that soak from 24 hours to 4-5 days...

impolyt, have you seen my PM? Do you know of any Japanese store (preferrably onine to get an idea of the price range and preferrably with a store in Tokyo) that have Tokaname clay pots in stock?
post #18104 of 25578
Quote:
Originally Posted by impolyt_one View Post

Doug, I'm stating the obvious and there is no fight, don't be sensitive about it - the food sucks in America apart from a select handful of restaurants and this is far too big and rich a country for it to have such a miserable dining selection.

I award 6/10 StyleForvm Points. High marks for 100% confidence in your point of view, but to lift it to why levels of achievement, you need to bump up the condescension at least a few notches.
post #18105 of 25578
Doug, I won styleforum a long time ago. Get the memo
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