Quite a nice selection at the City Super Market at IFC in Hong Kong. A lot of the ingredients had varieties from different countries, and in the US I usually see only duck foie gras, but there was a goose v duck in the city super market. Though, quite expensive. I also bought a pancetta …
Some pictures from today, a lot of walking around Central & Admiralty, Lan Kwai Fong (the area where people don’t come scuttling out like cockroaches until it gets dark). and then Wan Chai wet market with seafood and fresh pork Yung Kee restaurant – best roast goose in Hong Kong
My morning consisted of waking up to play Clash of Clans (I love building stuff, and computer games…it’s pretty much an endless game that is brilliantly designed) and it has everything to do with gathering more resources (much like real life in America) and then calling the heartland of America (Montana) at 8AM HK Time …
In Hong Kong, a lot of the wine stores are lined with tons of Bordeaux. I’m sure lots are fake. But, (we) Chinese like name brand everything… lol And – if it’s expensive, it must be good. On the flip side, there’s a number of Penfolds from Australia (however Penfolds I’ve found personally very hard to keep track of, given …
Story to come.
My food schedule today… 7am: Pick up 50 pounds of duck legs. 15 pounds of Hudson Valley Duck Fat. Go to mexican market to get parsley, thyme. I cure the duck with parsley, thyme, bay leaves I foraged, black peppercorns, and some other secret ingredients.
top to bottom: pompano, tai snapper, Aji these beautiful little New Zealand Tai Snappers
it’s crazy that when we are freediving we don’t eat – All day. Time is too short to let the blood rush to our stomachs because we need the oxygen to stay in our lungs. Rather than to our stomachs. Now – I am hungry. #yellowtail
The knives I use primarily are Moritaka Deba 180mm for cutting fish, poultry, and my workhorse is a Moritaka Gyuto 270mm. They are extremely well balanced. Feel amazing like it’s an extension of your hand. http://www.chefknivestogo.com/moritaka-knives.html Here are some resources that are helpful for sharpening: http://www.youtube.com/user/Korinjapaneseknives Keep it sharp and ready, E …
Test test! I’m testing posting on the blog from my phone, so here’s two pictures with rough instructions. As with most simple recipes, the quality of ingredients is paramount to the final dish, so get top quality everything. The pasta I use here is rustichella bucatini, the Uni is Maruka from San Diego (larger than …
On KPCC/SCPR today www.kpcc.org Check out more photos and stories – direct link here: http://www.scpr.org/programs/take-two/2013/12/06/34980/california-farmers-call-in-wild-boar-hunters-to-co On the left hand side you can listen to the piece! I reuploaded the wild boar ragu recipe video, and will write you detailed instructions in case you want it 🙂 to come.
I’m pretty sure that a meal at Eleven Madison Park, the number 5 restaurant in the world (not that it matters) was the perfect bookend to an awesome week and half in NYC. I believe the opening was Da Wong with Quintarelli’s wines. Eleven Madison Park has this beautiful entryway. Is this called a courtyard? And actually, I’m still …