On September 28th we cooked and guests pampered at Panzur, Tivoli, New York. Chef Rei, thank you for having me in the kitchen to produce absolutely Ying and Yang collaboration dinner. Dinners loved the meal and experience. Chef Annette, thank you for assisting me in the kitchen. Your generous and professional contribution shined. Chef Brandon, nice meeting and working with you in the kitchen...Read More
I bought three sea bass at Blue Moon the other day. One of them was in rigor mortis. When I find such a fantastic stage of fish, I even kiss to my fish. “After a fish is dead and its flow of oxygen and blood has stopped, its body continue to burn energy, using glycogen stored in the liver and muscles. This leads to the anaerobic production of lactic acid, which changes the flavor and texture of the flesh.” (more information on the freshness of fish can be found in The Sushi Experience)
It took o...Read More
Do not miss the Crevalle Jack tomorrow. It is back to Blue Moon fishmonger at Greenmarket, Union Square, New York City. Season is short. Crevalle Jack is an attractive looking fish. The body looks like brushed with slight reddish tinged color paint, and anal fin, with intense yellow paint. There is a noticeable horny scale, which runs in the center of the body from the tail to one thirds length up toward the head. Before filleting the fish we remove this thorny scale...Read More
The additional Ramen class is coming to International Culinary Center http://www.internationalculinarycenter.com/courses/ramen-gyoza-with-hiroko-shimbo/. Please join me to learn the joy of making ramen at your kitchen! That is the best ramen in the world. Call 888.324.2433 to sign up.
- When: October 10, 2014
- Time: 6:00pm to 10pm
- Day of the week: Friday
- Class: 1 day
- Location: 462 Broadway at Grand, International Culinary Center, 4 F
“America is known for mouthwatering burgers, Italy for rustic p...Read More
Please join me at Grand Army Plaza Greenmarket (Prospect Park West & Flatbush Avenue, Brooklyn) this coming Saturday, September 20th, from 11:00am to 2:00pm for additional seafood filleting and cooking demonstration (http://www.grownyc.org/greenmarket/brooklyn-grand-army-plaza) Stephanie Villani of Blue Moon Fish Co, from Mattituck, NY, will join me. Stephanie and her husband, Alex, sell the freshest, locally caught fish at Greenmarket in New York City. I am a great fun of their fish...Read More
With a deba knife (fish butchering knife) Shin Ikeda diligently worked on a rough, crystal clear rock of ice. Soon he carved the piece into a perfect tennis ball-like shape. Shin Ikeda is a mixologist and the owner of B Flat, a Japanese style bar in East Village, New York City. http://www.bflat.info/
Shin Ikeda arrived in New York City in 1995 with a big dream of becoming a great jazz guitarist...Read More
We visited small town, Bayeux, in Normandy as part of our D Day tour this summer. Every restaurant where we ate was serving very delicious butter, Beurre d’Isigny – melting smooth texture and rich and aromatic in flavor. I instantly fell in love with it. On our way to Omaha Beach and Pointe du Hoc I spotted road signs pointing to Isigny-s Mer, where Beurre d’Isigny comes from. We were so close to the village, but our busy touring the D Day spots did not leave time for a visit.
We left Normandy, ...Read More
Please enjoy my French Pressed Duck That’s A Destination Dish In Normandy appeared today on Zesterdaily.com http://zesterdaily.com/?p=50488
Here is a little peak:
This summer we visited the town to see the Cathedral Notre-Dame of Rouen, which inspired Claude Monet; learn the history of Joan of Arc in the place of her death; and take long walks from one historical site to another through narrow streets and small plazas...Read More
In Berlin there is a dish that should not be missed. It is historical. It is nothing fancy. It is an inexpensive fast-food. It is fun. It is iconic. Since it is so popular that it shows up as one of snack items at posh Lufthansa Lounges at the airport. There is a museum built for it.
So, my expectation on currywurst reached to the peak when we arrived at Berlin...Read More
Yuzu-kosho may still belong to your list of unfamiliar Japanese ingredients. Yuzu-kosho is a spicy and salty condiment with the fragrance of yuzu citron. To make yuzu-kosho, the rind of yuzu is pickled with green or red chile pepper along with salt for nearly one year. Both green and red product have similar flavor characteristics. (Excerpt from The Sushi Experience http://hirokoskitchen.com/shop/the-sushi-experience/).
Yuzu-kosho is powerful...Read More