World Of Nobu: Gambas, Memories Of Ibizia, Nobu Miami

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2017/06/17/stretched-grilled-shrimp-nobashi-ebi-yaki/ * https://tastingmenu.wordpress.com/2010/11/16/buri-bop/ As some of you may know, I like doing Nobu’s tobanyaki dishes from time to time. While browsing through my copy of World Of Nobu, I found what looked to be an easy dish that could make use of my tobanyaki hardware as well as answering my […]

A quantitative technical note on butter and Fernand Point’s Eggs

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2020/04/26/egg-a-la-fernand-point/ A friend of mine recently asked if I knew what the butter/grapeseed oil cooking temperature was for Fernand Point’s eggs. So I went and made the eggs this morning. In order to answer the question, I used my temperature gun to check the temperature of the butter just when […]

Two Korean Banchan, Morimoto-Style

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2010/11/16/buri-bop/ So this evening, I was planning on having stone bowl grill for dinner tonight, topped with commercially prepared barbeque’d eel (think Korean “Jang-a Okdol”).  The thing about this dish was that I needed to prepare some vegetables that would go with this dish.  Looking back at my writeup on […]