Waku Ghin

Preparation for interview: Ingredients (preparation, storage, ideal cooking temperature), techniques, equipment. Continue reading

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Wanderings

Too many delicious things, floating at the edge of memory. Here’s to reeling them back.

Salty duck leg confit. Braised ox cheek, voluptuous in its taste and tenderness. Puff pastry with caramelized apples and caramel parfait, wipe your mind blank type of good. Lamb heart and kidneys and liver soaked overnight in milk. An entire pig’s head, boiled with onions and peppers, mixed with capers and made into croquettas. Veal stock tasting like essence of chicken with meaty smelling ghirolles, rich with butter on hot crisp toast. Plump, clean tasting clams with ajillo. Octopus with haunting smoky char and paprika. Emotional food, all of it.

By the way. Couldn’t you absolutely infuse the milk for eclairs with something? Lavender or thyme or lemon. Would be nice.

More recently, I had a Krispy Kreme doughnut today. The plain one was quite addictive, light and cakelike.

Struck with affection for chef for him always being nice and thinking about others. Makes me want to care about people more too. I can definitely communicate a lot more.

Today morning I did the following: Bravas sauce. Churros mix. Peel prawns. Crumb ham croq. Aioli.

I saw chef fry gambas. Flair of performance is so important. Everything is important, how you move, how you taste, how you plate, etc etc.