What did you eat last night for dinner?

[fritzl]



aren't you from here?

what does it have to do with each other?

 

[ehkay]



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.

 

[Bhowie]

USA! USA! USA! USA! USA! USA! USA! USA! USA! USA!

 

[Douglas]

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.

 

[itsstillmatt]

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.

 

[b1os]

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.

 

[itsstillmatt]



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.

 

[gomestar]

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.

 

[ehkay]



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.

 

[itsstillmatt]



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

Maybe positive ion water.

 

[ehkay]



Maybe positive ion water.

Has King Nathan looked into this?

 

[impolyt_one]



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.

 

[b1os]

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?

 

[Douglas]



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.

 

[impolyt_one]

Doug, I won styleforum a long time ago. Get the memo