Archive for the Culinary ruminations and other random thoughts Category

Stuff in the pipes

Posted in Books and gear, Culinary ruminations and other random thoughts, New York restaurants with tags , , , , , , , , , , , , , , , , , , , , on June 11, 2009 by restaurantouring

Got reservations at Thomas Keller’s Per Se and Eric Ripert’s Le Bernardin. Will report back (hopefully with pictures!) once I dine. Gotta get my laptop fixed first, cuz borrowing computers to access the web is teh suck. At any rate, I’m on a mission to eat at Michelin-starred restaurants, starting at the top.

Discovered a mouse in my apartment. Not sure if it’s the same mouse my roommate and I found in the winter — we named it Teacup. Oh well. Time to hide the dried fruits that I suspect he’s munching on and break out the peanut butter. I’d like to build a better mousetrap, a la Jim Clark, but we’ll see how much motivation I have to do something so cool/geeky.

Finally, a word of advice: avoid cheap tongs. Trust me. I speak from personal experience. Despite owning numerous knives (including the super-sharp Shun Kaji 10″ chef’s knife) and sharpening them all myself with Japanese water stones, I haven’t cut myself in the past year or 3 — that is, until tonight: on a pair of tongs I bought from the dollar store.

Don’t ask. I don’t know how I did it, either.

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Borrowing a computer

Posted in Culinary ruminations and other random thoughts, Food in the news with tags , , , , , , , , , , , on June 5, 2009 by restaurantouring

Can’t blog for long — borrowing a computer to check in on the interwebs before I hop on a plane to Cali for the weekend to attend an old high school buddy’s funeral wedding.

Anyway, a Yahoo article about the WORST foods to eat on a date made me chuckle a little bit this morning. What’s wrong with Stilton and carpaccio???

Also, if you haven’t done so already, check out this month’s copy of Men’s Health magazine. This month’s issue (the one with Ewan McGregor on the cover) is pretty food-centric (there’s an article about total utilization of a pig! Hooray!).

And if delicious porcine pleasures aren’t enough to get you to fork over the couple bucks for a copy of this excellent mag, I should tell you that that miserable old curmudgeon, Bourdain, has an article in it about the 13 restaurants you HAVE to eat at before you DIE. So, GO! Read up!

And make travel arrangements for your next culinary vacation.

I’m back

Posted in Culinary ruminations and other random thoughts on June 4, 2009 by restaurantouring

but my laptop has completely died. Once I get it fixed, I’ll start posting up some pictures and let you know about my trip.

Summary: it was AWESOME!

more to come!

Taiwan

Posted in Culinary ruminations and other random thoughts on May 22, 2009 by restaurantouring

See above. Be back in 2 weeks with lots of food updates. It’s places like Taiwan that remind me how much of a glutton I really am (e.g. “Oh man, I’m so full I think I’m gonna explode if I eat any more. Oooh, look! More food! *eats some more*).

*KAPOW!*

Just kidding. More tk.

Honda Crave Contest

Posted in Culinary ruminations and other random thoughts, Food experiments at home with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , on May 4, 2009 by restaurantouring

20090503 Chipotle Meatloaf

So, the competition is over. I submitted my savory dish for the competition, but I’m not too confident in how the picture turned out (Pictured above. Chipotle-spiked meatloaf. Roasted red pepper coulis. Smoky Chipotle BBQ sauce. Bacon mashed potatoes. Mac and Cheeses: cheddar, lots of freshly grated parm, and a habanero pepperjack. I know it’s cropped on the right. Still working on that / I have been too lazy to fix it. Click on it to see the full picture on my Flickr account). I was dumb and waited too long to make the dish, so I had too little time to remake it.

20090504 Chocolate Lava Cake 019

Also, I fell asleep/passed out on my bed last night when I should have been making an entry for the dessert competition. Molten Chocolate Hazelnut “Kiss” Cake. Orange-raspberry coulis. Tahitian Vanilla creme anglaise. I thought I was clever with the kiss part, but only because my body was sleep deprived and because my brain is addled.

I woke up this morning cuz the fire alarm went off — not because something was burning, but because I fell asleep on top of it (and all my freshly laundered clothes, which now have lots and lots of wrinkles in them thanks to my fat ass) and apparently, it detected carbon monoxide emanating from my nether regions. Just kidding, it was sticking into my back (I took it down last night when I was roasting peppers in the broiler and threw it on top of my bed).

I always do this. Procrastinate, that is. And I liked how the dessert picture came out, too. Sigh.

Moral of the story: I suck.

Also: I got a 38 dollar parking ticket because I fell asleep and forgot to move my car last night. Alternate side parking, FTL.

Inactivity

Posted in Culinary ruminations and other random thoughts with tags , on February 9, 2009 by restaurantouring

Work makes my eyes glaze over. I’d rather be glazing onions.

A Cook’s Job is Never Done, Part II

Posted in Culinary ruminations and other random thoughts, Home cooking and more with tags , , on January 16, 2009 by restaurantouring

The last time (or the first time, depending on how you want to think about it) I blogged about how a cook’s job is never done, I left you with some frantic passages which tried to evoke the energy and freneticism of the kitchen.  The idea was to give my readers the sense of what it’s like to work in a kitchen and have a million things to do at once.  In retrospect, that tone of voice was probably just me trying to emulate the lovely Shuna Lydon, an outstanding professional chef who also has a blog, which she lovingly named Eggbeater.  She has tons of wonderful posts on her blog.  The difference is that she actually knows what she’s doing, and is able to use that almost frantic, energetic tone extremely effectively.

Me?  I’m just a monkey with a spatula.

In fact, I just read her blog post from Christmas after I finished typing that last sentence, and I’m floored.  I don’t know what to say anymore.  My ramblings and rants are pretty meaningless in comparison, I think.  Ah well.

I was originally going to write a little bit about how I think a good cook makes use of everything and anything it can get its hands on.  For example, say you have a chicken.  You break it down to get the meat and save the carcass for stock.  Maybe you remove the meat from the legs and thighs for stir fry or skewers and use those bones for the stock as well.  Grill the breasts or something.  Use the skin for a galantine.  Use the giblets for garnish or to fortify the stock or a sauce.  Liver pate or something.

Truth be told, I don’t even know what I’m talking about anymore.  I’m calling it a night (it’s actually 3:15 AM, Wednesday morning, and I have work in less than 5 hours.  I just thought I’d get a jump on some blogging so that I could schedule these posts to update automatically).

Until next time, practice your craft, everyone.  And eat more pork.