Comments | food_porn: New Year's Eve Tasting Menu

djsunkid in food_porn

New Year's Eve Tasting Menu

Jan 02, 2007 10:18

Unbelievable. As every cook knows, New Year's Evening is the red letter evening for the entire restaurant industry. If you aren't completely booked solid, with a waiting list on NYE you are probably doing something wrong. And yet, somehow, I managed to get NYE off this year. For the first time in the 7 years I've been cooking. In fact, I ( Read more... )

grapefruit, beets, kiwi, blueberries, sorbet, tuna, avocados

Comments 11

ex_serenejo January 2 2007, 20:01:52 UTC

Lovely!!

(Your sister is aware, isn't she, that fish isn't a vegetable?)

djsunkid January 2 2007, 20:21:03 UTC

Hey, you've got the wrong guy to argue about vegetarianism with. I went to the farm. I was there in the abbatoir. I slaughtered a cute cute baby lamb myself.

And I still am a meat fanatic. Dyed in the wool, if you'll excuse the pun...

ex_serenejo January 2 2007, 20:40:59 UTC

Hey, I love meat, and have no problem with people eating it -- even less if they're willing to kill it themselves. I'm just saying that "My sister is a vegetarian" and "she had the haddock" is a bit of cognitive dissonance.

sassy_red_head January 2 2007, 20:21:47 UTC

(just what I was thinking...)

Thread 5

(The comment has been removed)

kitarra January 2 2007, 20:14:42 UTC

I am thinking that it might be better with a concentrate or a reduction of orange juice.

djsunkid January 2 2007, 20:19:31 UTC

Agar is pretty neat. I've never seen it on Iron Chef, but I don't really watch that show.

As for the Carpaccio, the amount of dijon and soya was perfect, but I think that the parsley wasn't enough. You have to remember that Dijon Mustard and Soya Sauce are very very strong. Even the small amount you see there is quite a bit, considering that the main part of that dish is a few, paper thin slices of tuna. It would be very easy to overpower the flavour.

I think that Kitarra is right when she says that probably a concentrate would be better. Next time, I'll maybe start with 3 or 4 times as much juice, and reduce it down to the specified amount.

Thanks for your comments.

kitarra January 2 2007, 20:13:10 UTC

That all looks wonderful! And the beats are so pretty! So even though you had a busman's holiday it sounds like you had a blast doing it anyway! Thank you for sharing!

sexyfood January 2 2007, 20:20:58 UTC

Very nice, as always, and thanks for sharing!

I really like the plating on the tuna dish.

"Ghetto sous vide" LOL

How far in advance did you prepare the avocado balls?

I will have to try the grapefreuit-sambucca flavor combination. Sounds delicious and intriguing!

djsunkid January 2 2007, 20:26:14 UTC

Thanks! Hmmm... I probably wrapped them around.. 4:15.. I plated them maybe... 6:30/7:00ish? So yeah, I'd say a few hours.

You'd be able to do them up before service, I think. The key is to wrap them well, since it is the oxygen in the air that activates the enzymes that cause the browning.

You'd probably have to do up new ones each day, I expect. I haven't put it on for special yet, but they look so good on the plate- especially those black plates. Actually, our plates at work aren't nearly as nice as the ones I have at home.

Blechy white and round. Boring!

littlesable46 January 2 2007, 21:06:11 UTC

Your food looks wonderful! I wish I could taste it. :)