Archive for November, 2010
Beef Noodle Soup, Taipei-Style
Posted by tastingmenu in HomeCooking on November 30, 2010
One of my wife’s favorite dishes that she misses here is Taiwanese beef noodle soup. There are a few places where we live here that offer it, but she’s told me that their versions have a few problems with it. To begin, sometimes it was too sweet, or the soup braise really hadn’t penetrated the […]
On Chinese Superior Broth (高湯/上湯)
Posted by tastingmenu in Fundamentals on November 25, 2010
As I was growing up, I remember my mother feeding me her version of chicken soup with rice when I wasn’t feeling well. The soup was made with peeled seeded cucumber pieces cooked in chicken stock with shiitake mushhrooms. It was normally accompanied with cooked white rice on the side – to be added to […]
Sake Steamed Fish a la Nobu New Style Sashimi
Posted by tastingmenu in Nobu At Home on November 24, 2010
What to make for dinner? After a busy day at work, I was thinking about doing something conceptually easy. So Nobu West has a dish “Steamed Scorpion Fish”. After studying the dish, I realized this was a sake steamed fish offering finished like Nobu’s New Style Sashimi. So I started by prepping the thinly sliced […]
Morimoto Buri Bop
Posted by tastingmenu in Morimoto At Home on November 16, 2010
One of the dishes I like to do on weekends is Iron Chef Morimoto’s Buri Bop. I remember seeing this dish for the first time during Morimoto’s Battle Yellowtail on Iron Chef Japan. I remember thinking to myself how appetizing this dish looked and how much I’d like to try the dish. After having the […]
Nobu Soba/Buckwheat ‘Risotto’
Posted by tastingmenu in Nobu At Home on November 16, 2010
As Joel Robuchon said, “…to me a successful dish is taking something simple and making it exceptional” I was introduced to this dish during a meal in the omakase room at Matsuhisa. The ingredients could have simply been cooked in soy enhanced dashi, may be with the addition of mushrooms. But in this case, Matsuhisa […]
Joel Robuchon On Cooking
Posted by tastingmenu in Uncategorized on November 15, 2010
“…to me a successful dish is taking something simple and making it exceptional” -Joel Robuchon, Top Chef Season 6 Episode 4 “Vivre Las Vegas” (see time index 07:38-7:42)