^Roasted? In the mise en place thread it looked pan fried.
It's browned on the stovetop in brown butter and curry oil, then finished in a 300º oven. I'm not sure if that qualifies as "roasted" (maybe foodguy can assist), but this is the title it is given in the book.
Originally Posted by indesertum
How is it? I looked at the recipe a few time but the amount of work and equipment needed was incredible
It's good. Like you said, a lot of steps, but it's a nice, simple harmony of flavors.
You get the 1000% mark-up wine when your boss is paying. Like some Bordeaux claret (from France NOT China) that costs around equivalent of $60 in a restaurant, and the same wine sells in western supermarkets for around $6.
Of course, and very nice it was as well. I was trying to make it clear that it really was French wine and not Chinese. It's because it's imported, restaurants tend to sell it for stupidly high prices. The Merlot or Cabernet Sauvignon from Shandong province they'll sell for around $4-$10 a bottle.
My fiancé and I split the signature dish at an alhambra chinese place, a 4 pound sauteed spicy lobster. Also got deep fried shrimp that were swimming when we got there. Edited by mordecai - 9/16/12 at 8:45pm