Archive for category Fundamentals

Ramen Eggs (Ajitsuke Tamago), Morimoto-Style

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2016/08/20/red-braised-pork-belly-morimoto-kakuni-his-faster-version/ * https://tastingmenu.wordpress.com/2014/07/22/a-note-on-softhard-cookedboiled-eggs/ * https://tastingmenu.wordpress.com/2011/04/08/morimotos-chicken-noodle-soup/ My wife and I recently made another batch of Iron Chef Morimoto’s Chicken (Ramen) Noodle Soup for dinner the other night and were discussing the marinated eggs we nornally find in ramen restaurant offerings.  The question then came up, could we make those eggs ourselves […]

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Beef Stew, My Family Style

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/09/12/red-wine-braised-short-ribs-with-root-vegetables/ As I was growing up, my folks would sometimes make, what they imagined to be,a ‘beef stew’.  It was a simple affair of chuck beef cubes with chunks of tomato, potato and onion in a slow cooker with a bit of salt and served with white rice. Fast foward […]

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Resourcefulness and repurposing

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2012/07/18/stripedbass-and-bordelaise/ Last weekend, I had made quite a bit of cabernet chuck roast beef stew. While most of the stew was finished over the course of a few days, I still had a bit of the stew braising liquid.   Observing that I hadn’t used a roux in the stew, I […]

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A Simple Thanksgiving Dinner

Previously, on tastingmenu.wordpress.com * https://tastingmenu.wordpress.com/2017/12/31/roast-turkey-thighs/ I am thankful for where I am, for whom I am with and for what I have.   With everything that’s happened in the last year, things might have turned out far different than they are now, especially with the recent surgery. Normally, I would have been celebrating this occasion with […]

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Sauce Soubise, Keller-Style

I recently came across a French Laundry course item from the 11 Nov 2018 menu.  That menu had an offering of Sauteed Sea Trout, Vidalia Onion Potato Relish, potato puree and ‘Sauce Soubise’.   It inspired me to consider making Chef Keller’s Sauce Soubise to pair with roasted arctic char.   But where to find the sauce […]

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On Soboro

Previously, on tastingmenu.wordpress.com: * https://tastingmenu.wordpress.com/2014/05/28/morimoto-zhajiangmianza-jan-noodles-for-two/ As I had mentioned earlier, “….Growing up, my mother used to make me (乾)拌麵 “(Gan) Ban Mien” (Mand.) [“Giao Mi” (TW)] which literally means “(dry) stir noodles”. Basically, it was a ground meat sauce flavored with garlic, rice wine (read: sake), soy with whatever vegetables were on hand and thickened […]

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Asian Chicken Demiglace

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2018/04/29/on-the-importance-of-bone-stocks/ * https://tastingmenu.wordpress.com/2018/02/19/a-note-on-salt-and-soy-sauce-salinity-equivalence/ Mr. Robuchon…preached the use of only three or four ingredients in most dishes. His goal was always to show off, not mask, their flavors.                                                                                                                               -Washington Post, 6 Aug 2018 Fusion requires a strong culinary foundation, taking into account local products and showing restraint in applying twists, […]

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