Discussion in 'Social Life, Food & Drink, Travel' started by Fabienne, Jan 31, 2005.
Gellan like a felon!
I wouldn't call agar agar a chemical though. It's made out of algaes/seaweed.
I have no idea what Gellan F is, but I've made hot fluid gels out of agar agar before, so I know that that is one way it is done.
Everything looks lovely. Is that bass? Beautiful mince on the chives.
In regards to your cheese: I'm not sure if you've heard this before, but I was showing photos of some of the platters I've made to the owners of the cheese shop I buy from. They mentioned that, when constructing a cheese platter, the points of the cheese should always be facing outwards, as that is where you start eating from. Therefore, the rinds all face inwards. I always did it the other way, as I think it looks better, but, supposedly, this is the "proper" way.
Matt that looks beautiful and most importantly it looks delicious
What is that with the tomatoes? I see tomato, extra virgin, and basil.... and....?
warm eggplant caviar.
I've never thought about cheese direction. And yes, it is bass. White sea bass to be more specific.
...and for breakfast...
This was the rest of that tempura meal I had that started with the tomato tofu, it was a bunch of small plates.
Bit of everything plate - uni on yuba if I recall, an ayu, a conch, asparagus, unagi, and then these two smoked edamame that had this great almondine flavor.
broth and vegetables
pork, sashimi, gourd, a little tempura
duck, chicken and some really sticky minced yama imo, yuba, and then a shot of edamame foam
tempura, chose to go with all vegetables as that was what I was feeling for lunch- the corn and the yellow date tomatoes were awesome. The tsukemono came with these huge chunked gari, and they were amazing. A little yukari on the rice was delicious.
Miyazaki mango, on a molasses jelly topped soy milk pudding.
Good lunch, was about $50 a head.
Teppanyaki lunch at Roppongi Hills - boring, but solid food I guess.
boring wafu green salad
whitefish and scallops steamed in egg custard, with mozzarella cheese, topped in a tomato sauce
Teppan version of butterfish in papillote; truffle and soy sauce. Lots of shaved onions under the fish, red pepper, and some awesome broad beans. Don't even like fish that much but this was nice.
this was the cooking paper:
filets, some sort of special salt from Japan
dry curry rice, was too full to even really begin this, wasn't that great anyway
weekday lunch kind of dessert
Also about fifty bucks a head, lots of food obviously.
Cold somen lunch at the Intercontinental
^ You eat well and for whatever reason that makes me happy
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