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What did you eat last night for dinner? - Page 1517

post #22741 of 25314
I thought PB was supposed to be heavily caramelized, almost orange and crackly.
post #22742 of 25314
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.
post #22743 of 25314
Quote:
Originally Posted by ehkay View Post

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.
right, which is how they get so caramelized. when I've had them in france there's been a crème brulee like ice rink at the top that you have to crack. Just not sugar.
post #22744 of 25314
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.
post #22745 of 25314
Quote:
Originally Posted by mordecai View Post

srsly? You do all your cooking in a toaster oven? what kind?

not all cooking, just some baking. Breville.



I'm pretty sure it's worth more than my Hotpoint 24 stove/oven.
post #22746 of 25314
Quote:
Originally Posted by ehkay View Post

Warning: Spoiler! (Click to show)
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The leaves should all be pointing in the same direction.
post #22747 of 25314
Quote:
Originally Posted by ehkay View Post

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

Just left Tokyo. frown.gif Can't make anything like this in Seoul ffffuuuu.gif
post #22748 of 25314
Quote:
Originally Posted by Huntsman View Post

Not directly last night; I am lazy about the pics. Kaiseki outside Nagano. This was day 2; not as unreal as Day 1, when they were clearly trying to impress.

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The soup with that bit of Yuzu rind floating in it was really wonderful. Tempura fish and chicken with lemon is so good. Loved the charred fish. There was Wagyu over the fire, with a potato and some veg.

 

Now why do Japanese dinner tables and meals always look so much better presented than anyone else's? - especially British or Chinese.
post #22749 of 25314
Because Japan, that's why.
post #22750 of 25314
Quote:
Originally Posted by Chuck View Post

Japan is a magical place.
post #22751 of 25314
Quote:
Originally Posted by gomestar View Post

I'm pretty sure it's worth more than my Hotpoint 24 stove/oven.

Totally know what you mean fistbump.gif
post #22752 of 25314
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, and there's seating for about 8 people. Was too into the drinks that I forgot to ask if he had any bar food, then went to Akasaka and ate Korean BBQ after instead. Now that I'm back in Seoul I think i'll load up on Korean soups and side dishes and try to shed a little weight, as I think I might go back to Tokyo again in a couple weeks. -_- Love all the little spring vegetables in Japan. I have a hankering for some champagne and spring vegetable tempura, like those fuki blossoms....
post #22753 of 25314
Quote:
Originally Posted by impolyt_one View Post

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, and there's seating for about 8 people. Was too into the drinks that I forgot to ask if he had any bar food, then went to Akasaka and ate Korean BBQ after instead. Now that I'm back in Seoul I think i'll load up on Korean soups and side dishes and try to shed a little weight, as I think I might go back to Tokyo again in a couple weeks. -_- Love all the little spring vegetables in Japan. I have a hankering for some champagne and spring vegetable tempura, like those fuki blossoms....
Have you been to Kadowaki? Just booked there last week for later this year.
post #22754 of 25314
I haven't been, seems like one should want to go during the fall/winter, whenever black or white truffles are good...
post #22755 of 25314
I think the next big meals i will try going for will be Kanda and Yukimura. It's also in Moto-Azabu/Azabujuban (along with Yukimura and Kadowaki) and I still have my apartment in Azabujuban til October, so I figure I should knock them out while I'm there. Kadowaki I want to try when it's white truffle season.
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