Going back to the city to make more right now!
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
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.
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
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.
this was bomb. Sorry for the sideways pics. Will edit when home. The Cod eggs sushi was very nice. At Akihiro Kurosugi, Osaka, Japan. Some videos on facebook! Easier for me to post there for now. Thanks guys for looking https://www.facebook.com/pursuitoffood/?ref=hl Next sushi spot and 2 star michelin Tempura spot I’ll post later!
Still my favorite restaurant in the US. Chef’s Table @ Brooklyn Fare w/ Chef Cesar Ramirez, moving into NYC shortly. Precise, ingredient-driven, with excellent flavors and execution.
Aged Sirloin, Prime Ribeye, Meaty Back Ribs. Deliciously meaty broth.
back when I was active on the spearfishing forums, everyone was posting pictures of fish, nobody was posting the amazing meals they were making with it. It was important to me to bridge that gap – to tell the whole story and really make it about the whole process. Now, I see big named divers …
after I take care of the meat and age it, I’ve never had a better piece of beef. not from any restaurant. not from any 3 michelin restaurant.
Beautiful Display at a Hong Kong Butcher