Dinner tonight was a Chinese banquet, which included this mega bowl of spicy and sour soup that the two of us just tucked into. Aside from our Michelin chaos, it was one of the pricier meals, but included all sorts of delectable edibles including mapo tofu and potstickers. Yum!
Off to the Tsukiji fish market tomorrow. I wonder what's on the menu for lunch...
Like interesting cocktails and this hotel hottie didn't disappoint. Rechristened to 'Bloody hell Madge' as it made me gasp 'strewth' after me first sip.
Tequila, lime juice, nectar, diced strawberries and JALAPEÑOS.
Can't feel my lips.
retroking1981: Fuck this place I'm off to the pub.
Yeah, that looks nice. Think it's time in gonna look into nice sushi places here, pretty sure there are some.
Am making Beef Tinaktak tonight, requires just enough time standing next to the stove that I can handle right now. Gonna need more oven recipes and filling salads if the temp keeps like this (which looks like it for the next two weeks). I don't mind cooking but standing next to a stove for half an hour ain't much fun if it's this hot.
Same here with the heat. Different kind of menu in the Summer - nothing that involves being in the kitchen for a long time. Helps that you don't want to eat as much anyway.
Just about managed a stir fry last night. Can have the fan on when doing the chopping and the cooking is quick at least.
It's cool that in Tokyo a lot of big chain places do a summer menu and often that's a really good shout. The chilled noodles / almond jelly above was a great version of it
To be honest though, past the £50/60 price point I struggle to tell any tangible difference at my level of knife skills. I reckon that if I wanted to get any value out of high-end knives I would need to take a class on chopping properly first.
We have a serious coffee machine at work. I made sure of that, I bought it. Seven grand’s worth of custom-built espresso machine and heavy duty grinder. We get fresh beans delivered from a local roastery every morning. Our coffee at the studio is serious business.
But for the past year or so the settings on the machine and the grinder have been slowly wandering off–piste. People who don’t really understand the kit fiddle with the extraction time, or the water pressure, or adjust the grind of the beans. They think they’re helping, but as the saying goes ‘a little knowledge is a dangerous thing’.
It’s been a gradual drop-off in coffee quality, so slowly that nobody really noticed.
But a couple of days ago the owner of the roastery came in and gave the machine a thorough going-over for us. She set it all up perfectly again.
I just made my first flat white on it since. I have died and gone to coffee heaven.
The espresso was deep and rich, with a thick golden crema. I’ve got filtered milk that I managed to get a perfect microfoam through. My latte art game is strong. This tastes so damn good. I’d gradually forgotten how incredible this stuff can taste and this one has hit me right in the feels.