Gravy's Cooking Thread
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Guest, it's time once again for the massively important and exciting FoH Asshat Tournament!
Go here and give us your nominations!Who's been the biggest Asshat in the last year? Give us your worst ones!
TJT
Mr. Poopybutthole
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David Chang is a bit of a douche, but he's remarkably talented. Not only at cooking, which he is, but at running a business. If I ever have the opportunity to eat at any of the Momofuku restaurants, you bet your ass I'm going to avail myself of that opportunity.
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Momofuku in NYC was one of the best dining experiences I've ever had. The perfection in preparation of every dish was exemplary. I loved it.
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Ya, Ko is probably my favorite tasting menu in the city. The service is more over the top at the other three Michelin star restaurants, but Ko stands out because of how unique it is vs the standard French tasting menu.
For ramen I prefer Ippudo.
For ramen I prefer Ippudo.
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LiquidDeath
Magnus Deadlift the Fucktiger
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LiquidDeath
Magnus Deadlift the Fucktiger
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Just made some ramen broth/bone broth today. Excited to try it out this weekend.
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Lol, I go out to dinner pretty often with clients/wife/gf and every 8-10 course french tasting menu basically goes like...
Amuse Bouche
Egg+Caviar
Vegetable
Fish
Foie Gras
Pasta
Red Meat/Duck
Dessert
Dessert
There's only so many ways you can have caviar, dover sole, black truffles, a duck breast/wagyu, etc. but the first time I ever went to Ko at the old location on 2nd Avenue blew my mind with the shaved frozen foie gras.
If you're in it for over the top service, I think Daniel is the best vs. Le Bernardin, Per Se or EMP.
Alex
Still a Music Elitist
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I thought the same until I actually went to France and that's the best food I've ever had. But I never really had much French cuisine prior with the exception of a couple Michelin restaurants. Now I make French sauces all the time at home. Easiest way to pep up your veggie game is with some beurre blanc.
Burren
Ahn'Qiraj Raider
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That's fair. Being immersed in the environment is very different. My only exposure is America's interpretation of French. When we went to Italy last year the food was way better than any Italian restaurant in the states.
Alex
Still a Music Elitist
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Only ever used habaneros in chili before but I tried a Chef John recipe last night. This was fucking fantastic and the recipe steps can be replicated for so many flavor profiles.
Chopped up habanero with garlic and salt. Grinded it into a paste.
Added in hot sauce and egg to make a batter.
Floured up some chicken and dredged it in that then pan fried after marinating a few hours. Not nearly as spicy as I expected, but it was full of flavor.
Chopped up habanero with garlic and salt. Grinded it into a paste.
Added in hot sauce and egg to make a batter.
Floured up some chicken and dredged it in that then pan fried after marinating a few hours. Not nearly as spicy as I expected, but it was full of flavor.
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