What did you eat last night for dinner?

[Matt]

nah...15-20000 is about standard for bun bo now, youve been gone too long. This was a gutter stylee place near my house.

And ya, i kinda laughed when I first saw 'ket bap' written on a stall, but it was the best they could do to make it locally pronouncable. You know full well that five letter words are incomprehensible here....

 

[DNW]

I remember when 8,000 dong got me an excellent bowl of pho. Bun bo hue, with all the fixings, was worth about 10,000 dong back then.

 

[Matt]

hu tiu starts at about 10000, pho at about 12 (although most places are closer to 20). My favorite street pho (Phu Vuong on Le Van Sy St.) is 22000 for small, 28000 large. My friends are meeting for sushi tonight, but since it is street food week, I am going to get com tam on the way to meet them, and deal with the mocking on arrival. For the sake of this thread, I'll take a pic of my pork chops n rice and ignore the curious stares that come with the white guy pulling out a camera and pointing it at gutterfood.

 

[Matt]

the com tam woman wasnt there, so had bun cha instead. One of my favorite local foods actually. Comes out looking like this:

Then you put it all together and it looks like this:

16000 dong

 

[globetrotter]

Originally Posted by Alter

No pics here either but went out for Fugu (blowfish) at a famous place in Osaka. In truth it is really not that exciting but they do this drink where they put a roasted and chared blowfish fin into a cup of super hot sake. A couple of those will warm you down to your cockles.

dude, I am so coming out to Osaka this year. Haven't figured out exactly how to justify it, but there is some market research in Japan that simply must be done, and soon.

 

[DNW]

Originally Posted by m@T

the com tam woman wasnt there, so had bun cha instead. One of my favorite local foods actually.

Comes out looking like this:

Then you put it all together and it looks like this:

16000 dong

Vietnamese street food is head and shoulders above street food in the US, NYC included.

 

[Alter]

Got a shipment of fresh Hokkaido scallops as a gift. Yay!

 

[Roikins]

Back to Cyrus last night... I'm going to let Wilks do all the talking and describe every photo since he'll know more about every ingredient and prep... like the 7 minute poached trout:

 

[tor]

There is some orange roughy en papillote in the oven right now. Seasoned with salt, pepper, dill, capers, and some dijon mustard we mixed with white wine. We topped each off with a slice of lemon for some acidity. We'll see how it turns out.

 

[Yo-han]

scallops looks amazing, did you do anything to them or just serve them sashimi style?

 

[Alter]

Originally Posted by Yo-han

scallops looks amazing, did you do anything to them or just serve them sashimi style?
Some sashimi, some "carpaccio"-style (pic above) and some grilled on a teppan hotplate with butter. All good! We also used the "skirts" of the scallop and sauteed them with butter and a bit of sake.

Originally Posted by Roikins

Back to Cyrus last night... I'm going to let Wilks do all the talking and describe every photo since he'll know more about every ingredient and prep... like the 7 minute poached trout:

That meal looks wonderful! Let's go, Kwilk....need some details!

 

[kwilkinson]

Originally Posted by Alter

That meal looks wonderful! Let's go, Kwilk....need some details!

Originally Posted by Roikins

Okay this is the canape tray. 5 canapes to represent the 5 flavors. Starting at the top is a gougere, grapefruit & campari gelee w/ grapefruit knot, then the second tier is a butternut squash tart with amaretto reduction, and a cranberry bubble w/ cranberry sauce, then the bottom is a soup made of meyer lemon and miso

The amuse bouche is scallop three ways. Marinated, raw, and seared. Sitting on a bed of micro tatzoi. On the left is ginger puree and a "poke" salad, and the brown thing above the scallops is passionfruit glass.

Housemade bread. Brioche roll and olive/feta roll

This is a new dish, and a very fun one. On the left in the bowl is a layer of cauliflower puree, covered w/ dashi gelee, raw ahi tuna, and then on top of that is freshly grated bonito flake (from a badass little bonito grating tool the chefs brought back from their trip to Japan-- grated to order), shiso salt, and micro shiso. On the left is a salad of pickled cauliflower florets (such a ***** to prep), pickled ramp, and julienned shiso

Housemade bread. Looks like our garlic bread and sourdough epi

Seared foie gras course. Light brown is an asian pear coulis, dark brown is a vanilla gastrique, and underneath the foie is black lentils. This dish is seriously superb. Sublime even. The lentils are so flavorful, the foie so good, the coulis so sweet, the gastrique so savory. Would eat this all day.

Housemade bread. Raisin/walnut and my favorite, the bacon cheddar scones. Between the foie and the bacon/cheddar scones, I could die a happy man.

7 minute poached trout. Trout is poached sous vide in olive oil for 7 minutes. On the bottom is a scallion oil and crab/carrot sauce. Then a layer of dungeness crab meat, then the fish, and on top are fried baby anchovies and chives.

Red wine risotto is on the bottom, on the top left is red wine braised cabbage, in the middle is 36 hour sous vide pork cheek, on the top center and right is parmesan foam, and then Roikins opted to get beautiful white truffle shaved tableside (good choice buddy).

Wagyu on top, kabocha squash on bottom left with kinome leaves and shiso blossom, bottom right is baby leek, bottom of the plate is oxtail-umeshu consomme (absolutely delicious)

Cheese course. This is served from a cheese cart that roams the dining room. Roikins will have to tell you what cheeses they were--- if he can remember. I was hit with so many flavors when I ate at Cyrus that I can't remember jack **** about the cheese course other than that I liked it.

Meyer Lemon Bar on left, with cilantro paint underneath. On the right is "cappucino" made with hot lemon gin foam and carbonated meyer lemon

Apple crisp on left, mulled cider on top, creme fraiche gelato on right.


Okay Pio. Now you know what to expect in just a week.

 

[Piobaire]

^ Can't wait. Several of those dishes are

You know the foie, and the fish and braised cheeks look so good.

 

[Roikins]

Originally Posted by kwilkinson

Okay this is the canape tray. 5 canapes to represent the 5 flavors. Starting at the top is a gougere, grapefruit & campari gelee w/ grapefruit knot, then the second tier is a butternut squash tart with amaretto reduction, and a cranberry bubble w/ cranberry sauce, then the bottom is a soup made of meyer lemon and miso

I thought it was yuzu! LIARS!

Originally Posted by kwilkinson

This is a new dish, and a very fun one. On the left in the bowl is a layer of cauliflower puree, covered w/ dashi gelee, raw ahi tuna, and then on top of that is freshly grated bonito flake (from a badass little bonito grating tool the chefs brought back from their trip to Japan-- grated to order), shiso salt, and micro shiso. On the left is a salad of pickled cauliflower florets (such a ***** to prep), pickled ramp, and julienned shiso

Cauliflower puree was awesome, and perfect with the gelee.

Originally Posted by kwilkinson

Seared foie gras course. Light brown is an asian pear coulis, dark brown is a vanilla gastrique, and underneath the foie is black lentils. This dish is seriously superb. Sublime even. The lentils are so flavorful, the foie so good, the coulis so sweet, the gastrique so savory. Would eat this all day.

I would eat this all day in front of the foie protesters that were outside the restaurant. So gooood with the sweetness and the texture of the lentils all together. The only problem I had with the dish was the foie needed to be ten times larger.

Originally Posted by kwilkinson

Housemade bread. Raisin/walnut and my favorite, the bacon cheddar scones. Between the foie and the bacon/cheddar scones, I could die a happy man.


The brioche, garlic sourdough, and bacon/cheddar were the three I had to keep going after.

Originally Posted by kwilkinson

Red wine risotto is on the bottom, on the top left is red wine braised cabbage, in the middle is 36 hour sous vide pork cheek, on the top center and right is parmesan foam, and then Roikins opted to get beautiful white truffle shaved tableside (good choice buddy).

How can you pass up on white truffles? I wish I was around to do the black/white truffle dinner on the 23rd... looked better than the one down at Marinus.

Originally Posted by kwilkinson

Wagyu on top, kabocha squash on bottom left with kinome leaves and shiso blossom, bottom right is baby leek, bottom of the plate is oxtail-umeshu consomme (absolutely delicious)

That wagyu and consomme...

Originally Posted by kwilkinson

Cheese course. This is served from a cheese cart that roams the dining room. Roikins will have to tell you what cheeses they were--- if he can remember. I was hit with so many flavors when I ate at Cyrus that I can't remember jack **** about the cheese course other than that I liked it.

I didn't hear all the choices that were picked, but the bottom was Truffle Tremor, left is Sally Jackson's sheep, top Stilton, then the two I can't remember, but one is a French ashed cheese, and the one to the right of the Truffle Tremor is epoisse.


Not pictured are some of the other courses my friends got, like the black truffle pot pie, the roasted lobster, the lamb roulade, and the doughnuts with banana and avocado.

 

[kwilkinson]

Originally Posted by Roikins

I thought it was yuzu! LIARS!

Not pictured are some of the other courses my friends got, like the black truffle pot pie, the roasted lobster, the lamb roulade, and the doughnuts with banana and avocado.

It might have been yuzu. That just got added to the tray and I wasn't at work yesterday. I just assumed it was meyer lemon/ miso b/c there had been some talk about it.

The pot pie is awesome, the lobster is incredible. The doughnuts are actually a much better dessert than what you got. It's all good though. Hard to make a wrong choice.