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microwave pistachio sponge cake albert adria recipe
I've read the recipe from Madrid Fusión. They used black sesame that time, in the form of a Black sesame tahini. I've made this recipe with chocolate. So I'd guess that the pistachio would be better in a paste form.
Topping for (sweet) stilton cheesecake?
How about some caramelized walnuts and a bit of port jelly on the side.
Cooking with sage
Of course we do it. It's particularly good with light colored meats, brown butter and why not, pineapple.
Tokyo Michelin star restaurants
8 three stars
25 two stars
117 one star
It's officially the city with the most stars now.
dating a foodie novice...
I used to think that it was a total dealbreaker. It was actually one of the issues that made me feel like ending one relationship once.
I am currently married to a non foodie... But she's willing to try food. The thing that helped me a lot getting her into food was cooking for her.
Going to NYC... Need help!
In case anyone stops by... This is what I ended up doing:
Fiamma with newcomer Fabio Trabocchi at the helm... he's still doing his awesome food he used to do in Maestro. Tom Well's peach soup is an excellent dessert.
DB Bistro Moderne...
wd-50... I enjoyed it a LOT. Roasted foie was very good, as was the wagyu. Alex Stupak's desserts are top notch.
Going to NYC... Need help!
I hadn't heard of Veritas since reading Bourdain's book... thanks for the reminder.
Going to NYC... Need help!
I'm guessing I'll try babbo as a walk in, however, I've been around some other topics here and two other suggestions have come up: Blue Hill and Five Points.
Going to NYC... Need help!
Yeah, I'd like help to make up my mind. Most likely it will be one meal only... so yes and yes...
Going to NYC... Need help!
Me and the wife will be in NYC soon. I'm trying to go and grab a nice meal somewhere, although we're not on the Per Se budget... I've sorta come up with some options. They may be different as hell but I'd like opinions or suggestions. Thanks...
Here's the list.
wd-50
DB Bistro Moderne
Aquavit
P-Ong
The Modern
Nobu (Lunch)
Bouley
Babbo
Cru
Suggest a sauce for my beef tenderloin.
Maestro used to serve beef with an awesome sauce: Caramelize almond honey, add sliced almonds. Deglace with red wine. Reduce, then add stock. Then it will depend if using real stock or not. Might reduce or add slurry to thicken.
What can I make with cooked shrimp...
toss 'em with some greens, citrus segments, jicama and sesame-yoghurt dressing.
A month in Bethesda/DC- need MUSTS for my list
Citronelle in Georgetown
Maestro in Tyson's Corner ( I'm not sure about the future of this place, with Trabocchi's move)...
Ajijic, Mexico (Very Long)
Well, I've been "trained" into birria in the tianguis of Guadalajara, then in the Chino's birrieria, never did I reach for a tortilla. But that's probably because my mom wasn't raised in southern Mexico, so she made us stay clear of them. Not that we don't enjoy them...
But I insist, It's technically not a consommé... Escoffier would turn in his grave.
Help Me Find the Perfect Blender
Unless you can shell out for a Vita-mix or a Blendtec, go for the Oster Beehive (there's a professional series one).
My Monterrey disappointment
I love this town, however, it's restaurant scene just keeps piling up disappointment after disappointment. There has been a restaurant boom in the last 5 years spawning a series of trendy, expensive places. However, they just seem to keep falling short of a great (and sometimes just good) restaurant experience.
Some of the new places I've been to recently:
Plai: Thai cuisine. It made a lot of buzz here. Some people were called it the best place in towm, others went as far as saying that it was too good for Monterrey. I had tasted excellent Thai food from one of the cooks in this restaurant, outside the restaurant so I had a bit of high hopes. It all started downhill when the waitress in red crocs pretty much seemed to ignore us. My girlfriend asked for a red curry duck which was good. I had a 5 spice seared tuna. It was not properly seasoned and cold as hell. Green tea noodles were good. After two years the place is no longer around.
Diez: Diez means ten, however, it falls short from that number. It started with a good impression when the hostess came out and greeted us. We sat down, asked for drinks (I had to explain my vodka martini 3 times) and well... Our waiter was just wrong for the job, he forgot about us, he didn't know what was on the menu. One of the cooks had to come out and explain the dishes. They had a black cod in miso sauce, we asked about the cooking process for that one because we feared they might overcook the fish. He answered they didn't cook it too long, they just seared it and then pressure cooked it for about 15 minutes (*cringe). So I asked for a meat dish instead. 5 Minutes later, the guy comes out and tells me they were out. I asked for something else, and 5 minutes later, he tells me they were out of that one too. So I went for one of the Signature dishes the Filet au Poivre (I was annoyed so I forgot to tell them the temp). Another waiter comes out and asked me If I had ordered the cod. Food finally came out. My beef was 3/4, which is a bit too much for my taste. The other two were just fine. Everything was lacking salt, and tons of it. (My glass of wine never got to the table, also). To boot, the staff dissappeared when we were ready to leave, so we had to wait on them to get our tab... I left the place pretty annoyed.
Salute: Wasn't really expecting much from this place. Food was ok. My Ciroc martini tasted strange but it came from the right bottle so not much argument was left. It's just some sort of culturally jumbled trattoria.
Bianco: Not an overly greedy place (as far as pretending to be better that what it is). It's a simple, nice, Italian restaurant with art hanging from it's walls. Food here was just on target, attentive service and not to overly expensive made this one of the good ones to visit.
Pancracio: One of the best, not surprisingly, because the chef/owner has been on the restaurant scene for many years. My only grudge with this place was the seared tuna. It was not quite seared. I ate a block of raw tuna. The amuse was also a very poor attempt at making us believe we were in an expensive restaurant. Overall however.. good.
I don't know, perhaps the culture for good service and excellent food has just not gotten here. Perhaps I'm just expecting too much from this place.
Ajijic, Mexico (Very Long)
Birria in tacos?? Birria is best when consumed as a soup... BTW, that's technically not consommé, but a Caldillo, which is tomato based.
Is Mamukas sp? still in Maztalan?
I went there last April, after about 12 years from my last visit. The taste in some of the items is still awesome. We had Aguachile shrimp and the "Explosive Combo" which includes a sampling of different products. With a couple cold pacificos. It was pretty good.
Good Restaurants in Puerto Vallarta???
Café des Artistes, or Thierry Blouet. Both are by the same owner... Probably the best places in Vallarta and probably some of the best in the country.
Homemade ice cream recipes?
1 cup milk
1 cup cream
3/4 cup sugar
6 egg yolks
Up to 3 vanilla beans
Cook like a creme anglaise.
Take-Along Appetizer for "Pot Luck" Dinner
On that line, you could also prep some ceviche and take with some tostadas. Just prep it almost before you go as to avoid over-marinating the fish.
Gary Danko, Cyrus, Michael Mina or Chez Panisse?
My experience with Mina wasn't great either, I found it overpriced and not that great.
Covering buttercream with ganache
You could also use a rich chocolate glaze instead of Ganache, it'll be easier to pour on top and still taste good.
P.S. For a professional cake maker, they cut their cakes awfully...
Easy Salmon Recipe for the oven?
That sounds like an interesting experiment... Top level, I'd assume...
Famous dishes from famous movies!
I always wanted to know what the sludge from "Matrix" tasted like... or what about the food in Star Wars?
Famous dishes from famous movies!
That was the first one that popped into my mind too... followed by some of the chocolates in Chocolat
Magic Time Machine - WHY??
MTM was ok for the kids... But food was bad, menu extremely limited and the place is just kitsch to say the least.
Looking for Grain Salad Ideas
you can use couscous to make a french-style tabouleh. It basically involves adding veg such as tomato cucumber, red onion; herbs; protein such as chicken or shrimp and soaking in lemon juice, olive oil and vinegar.
Is ginger beer the same as ginger ale?
Goya!!! That's the brand I used to have... Mixed with tequila it's awesome.
