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Ingredients do not recognize national boundaries -Iron Chef Michiba Fusion requires a strong culinary foundation, taking into account local products and showing restraint in applying twists, otherwise confusion results (paraphrase) […]
My wife wanted something a little different for our supper last weekend. Since I was making pa amb tomaquet, I thought I would do a simple grilled chicken to go with it. But how to give the dish that Catalan approach? Fortunately, I found a Salbixada recipe in Miramar Torres’ The Catalan Country Kitchen (p […]
Star Market Auburndale, MA is currently stocking Lakanto Monkfruit Sweetener and mentioned that this will be a regular item.
Su Michiba-style Steak roasted broccoli, carrors, pearl onions, roasted garlic, Michiba tare Mo Ripert-style Seared Cod wilted spinach, soy ginger vinaigrette Tu Pork Rib Daikon Stew We Nobu Shellfish Buckwheat Risotto steamed king crab, seared shrimp, mixed mushrooms Quick Napa sauteee long horn red chili Th Chinese Dumplings In Broth romaine, soy, sesame oil Fr […]
My wife loves clams My wife loves pasta My wife loves vongole So this past weekend my wife and I were thinking about what to make for a weekend supper and she wondered aloud if we could make a kind of vongole. Nobu West had a dish that claimed that “you can use this method […]
Time to try it out on sushi vinegar and Nobu’s Saikyo-style miso!
Recently, I came across a surprise comment from Matsuhisa-sama regarding his use of sugar: http://www.businessinsider.com/nobu-matsuhisa-sushi-secret-ingredient-makes-healthier-sugar-taste-restaurant-hotel-2017-12 : Nobu Matsuhisa: Sushi rice is — make the steamed rice, put the rice vinegars, and the salt, and … used to be I use the sugar, but we don’t use the sugars anymore…Most sushi rice uses sugar, rice vinegar, […]