Archive for category Fundamentals

Stretched ‘Grilled’ Shrimp (nobashi ebi yaki)

I’d been wondering for a long time about how shrimp is stretched for tempura, but in particular for grilling as done for the Nobu recipes. Tsuji discusses the topic on p.237,238 of Japanese Cooking: A Simple Art about making a series of horizontal cuts across the shrimp belly and then tapping the back with the back […]

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On Soba Broths/Dipping Sauces

Recently, my wife asked about making a soba soup for lunch one day.  On thinking about the problem, I thought about the times I had nabeyaki udon at restaurants.  If memory serves (with respect to Chairman Kaga), it seems that the versions of nabeyaki udon that I preferred were savory and not sweet.  This occurred […]

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Eric Ripert’s Lemon Confit

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2015/11/14/a-couple-of-passing-cooking-thoughts/ * https://tastingmenu.wordpress.com/2014/10/13/trying-to-recreate-a-top-chef-dish-from-chef-ripert/ So I thought I would take another crack at remaking Chef Ripert’s dish of Poached White Fish With Lemon Confit Miso And Mushroom Consomme.  But to do that, I first needed to learn how to make his lemon confit. For Chef Ripert’s lemon confit, I found his […]

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Revisiting a sherry vinegar recipe

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2013/04/18/mackerel-shioyaki-and-vegetable-salad-from-nobu-west/ While watching a recent episode of ATK’s called New England Classics, a taste test of sherry vinegars was featured: https://www.americastestkitchen.com/taste_tests/1674-sherry-vinegar I was intrigued since I’d made a Nobu West dish Mackerel ‘Shio-yaki’ And Vegetable Salad a while back and wondered how it would taste given a reviewed sherry vinegar. […]

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Iron Chef Sakai’s King Of Iron Chefs Lobster Steamed With Wakame/Seaweed

Since the finale of the original Iron Chef series, I’ve been meaning to try and make this dish.  I really wanted to taste the dish that was considered one of the ten best dishes from Iron Chef: The Official Book (p 48,49), especially given the comments of the judges.  Was it really that good? Time […]

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Ingredient Alert From Eataly, Boston

Fresh Langoustine! Grated/Powdered Bottarga Whole Bottarga  

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Christmas Omakase At Home 2016

Previously, on tastingmenu.wordpress.com * https://tastingmenu.wordpress.com/2016/08/11/6759/ * https://tastingmenu.wordpress.com/2016/12/02/thanksgiving-omakase-at-home-2016/ * https://tastingmenu.wordpress.com/2016/09/14/wonton-cornetscones/ * https://tastingmenu.wordpress.com/2016/01/13/on-appetizer-soups/ * https://tastingmenu.wordpress.com/2016/12/14/roasted-carrot-salad-with-curry-aigre-doux/ * https://tastingmenu.wordpress.com/2016/12/09/monkfish-with-iron-chef-sakai-tomato-oil-sauce/ * https://tastingmenu.wordpress.com/2011/09/12/red-wine-braised-short-ribs-with-root-vegetables/ So at long last, my last major dinner of the year was here.  And what a whirlwind of preparation it was to get there.  I started making the cones a couple of days before the dinner and wiped […]

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