What is Umami? Ponder the oyster. Tom yum. Carne asada. All umami. Don't try to define it! Just surrender to the addiction; savor the flavor implosion.
kayoko: We went Gaga on his ass. http://www.youtube.com/watch?v =d2smz_1L2_0
Paystyle: Fredo, as usual you are a resource of all things pertaining to the Gentlemanly arts!
sakura: OMG, my mum told me the same thing about the R months, although it was ‘ER’ months in her...
Should you tip for take-out?
Total Voters: 20
Loading ...November 22, 2009
Remember my post about making a Japanese cheesecake? It’s a simple recipe, but very difficult to retain the fluffiness because of all the egg whites. Although it rises high during baking, but it shrinks down like an old person once you take it
Read More →
September 17, 2009
I actually made this a week after the first trial, hence my memory isn’t too clear.
So after the first trial, from when I bought cheese curd at Arthur Avenue in the Bronx, I was determined to make the very best mozzarella. Unfortunately
Read More →
August 3, 2009
Sorry for my long absence. Summer has been occupying me and it’s also too hot to cook anything in particular.
Last weekend, my friend Sal from da Bronx took me to Arthur Avenue. I’ve always wanted to check it out, but was scared to
Read More →
June 17, 2009
We ventured out to Pescadero a few weeks back, which is about an hour south of San Francisco, to visit Harley Farms Goat Dairy. It was such a special Umamiventure- Yoko was here from
Read More →
June 8, 2009
I don’t like cheese cake. Especially NY-style cheese cake, which is like eating cream cheese as is. You are done after one bite, it’s enough. In Japan, we have baked cheesecake, which is
Read More →
September 23, 2008
Fondue making…and breaking.
Type is moitié-moitié, half Gruyère and half Vacherin, a quite chewy cheese. Sautéed fresh porcinis and a little garlic was added with white wine. It was a separated failure! You want to get a creamy emulsion, not separated cheese and oil layers. It still tasted good though.
They call this bit “la religieuse” meaning the
Read More →
September 17, 2008
Have you ever read “The Magic Mountain” by Thomas Mann? Everyone is dying of consumption up in the Alps, taking the “cure.” They are all a little too interested in the food because they have nothing else to do besides falling in love with other rapidly failing mortals. I went to Vals Therme, which is a kind of
Read More →
August 16, 2008
Totally classic Sunday market at the border of France and Switzerland. There is a butcher, a fishmonger, a couple cheesemakers and bakers. Everyone walking around with baskets and baguettes.
Really delicious fruits, especially the best cantalope type melons that you can peel with a knife, their skins are so thin!
The boucherie
Read More →
July 24, 2008
No joke, I’m the worst procrastinator in the world. I totally ditched out on our staff bowling trip today (lame) to come into work to try to get this report done that was due…2 weeks ago… oops!!! I had
Read More →
June 27, 2008
My friend Stephen is a professional gardener at the Conservatory Garden in Central Park and he invited me to a sweet little soiree they were having on Wednesday. If you haven’t been, it’s a spectacular garden on 105th Street
Read More →
Happy Hour
Japanify
ReCPY
Culinography
Slightly Peckish
Tap This
Umamiventure
Fridgin Out
Packaging Whore
UM Recession