Cooking to me is the sum of: Product + Technique + Temperature + Timing Thai food in Thailand… they have great product! Amazing seafood – as good as Hong Kong, with tons of layers of flavors. Hong Kong has excellent seafood! Cooked in more subtle ways. The difference between an amazing steamed fish and a good …
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Someone should make a mainstream automatic(electric/solar/gas) mortar and pestle. Because the flavor of ingredients pounded and mashed into each other is better than blended. Sadly in countries that mortar and pestle is widely used, human labor is probably cheaper than electricity…
BIG! FUN! Got two big ass Catfish, but they are only medium sized for how gigantic the Mekong Catfish get. bunch of bread, some fish attractant, rolled up in a ball with dirty water, sounds like an appetizing recipe to me #carbs 2nd mekong catfish and a big ass smile from my first! both about …
China and the Middle Kingdom (oops Chinese bias again) East have the most history – the most trade, and the most advanced cooking cultures in the world. The end. It’s not even a question. Without knowing as in depth about the specific recipes of the ME as China, and, i’m generalizing and grouping as a whole …
I just got back from Hong Kong, Thailand, Taiwan, and then back to Hong Kong, and will update some food and pictures 🙂 On a random note, Trying to make reservations at restaurants that only accept reservations “1 month from today” is ridiculously dumb. Some shrimp grilling in Bangkok’s Chinatown. #extebarri
Rene, this is how I’ll remember you. happy. humble. beloved in our community a true icon in spearfishing. We miss you already and our hearts ache you are no longer here to share your endless wisdom, humility, and gentle spirit. It was a true blessing to know you, What a beautiful human …
this awesome. awesome. melon. At a two michelin star tempura restaurant. So juicy. So much flavor. It was glistening with its own juice. I believe these melons cost 50-100 dollars each. Controversial? Maybe. But great product needs little done to it. Nature has already done its job.
Did some Wagyu Tonkatsu, double fried of course 🙂
If you cook protein, Know that some animal died for the dish! I have been to way too many restaurants that keep fucking up the meat and seafood dishes. Please, have some respect and MAKE IT NICE
For lobster, Sea urchin, and Abalone, i’ve never had anything in a sushi restaurant (japan, US, elsewhere) that is anywhere nearly in the stratosphere of what was hand-caught. There are secondary and tertiary levels that you would never taste if you bought it from a market. the lobster in a tank starts eating its own …
the best part about this meal was the service and the wine pairing. the somms ask you what you like and you basically get to drink that juice lol. I told them Cornas and CDP was the mood.
haven’t been to french laundry yet but the recent 3 michelin star BIT(YES STOLE) everything i seen at Brooklyn Fare from the smallwares to the wineglasses. but the execution of the food was not even close. however the attention to detail for the accompaniments was AOK. That means the salt and pepper shaker, the sauce plates, …