Foodies Unite!

[mjkoehler]

Made fish cakes for the first time @ the weekend. We added a lot more parsley, chives & lemon rind than the recipe called for & they turned out great!

Sounds great DB :)  Dude, you make fish cakes and risotto.  Man can cook for a Brit. ;)

Haha don't forget I'm part Japanese like you  ;)

My biggest problem when cooking is remembering that not everyone likes their food as spicy as I do...I nearly killed my friend a few weeks ago cooking with cajun spice & fresh chilis  :-[

And there is nothing wrong with making it spicy.

[Ruckus]

Made fish cakes for the first time @ the weekend. We added a lot more parsley, chives & lemon rind than the recipe called for & they turned out great!

Sounds great DB :)  Dude, you make fish cakes and risotto.  Man can cook for a Brit. ;)

Haha don't forget I'm part Japanese like you  ;)

My biggest problem when cooking is remembering that not everyone likes their food as spicy as I do...I nearly killed my friend a few weeks ago cooking with cajun spice & fresh chilis  :-[

And there is nothing wrong with making it spicy.

Hell yeah.  Heat is the natural high!  I have a serious addiction to super hot.  I put sliced fresh vietnamese or thai chiles in my Ramen Noodles.  I've eaten the 911 wings challenge at the local Kluck U chicken that is now closed that required signing a waiver to not sue.  Has anyone done something like that?  I always felt like I could challenge Adam Richman in Man v. Food in the heat challenges.  Unfortunately, as with any drug, I need more and more as the years go by.  I don't, however, agree with the idea that the more spicy food you eat, the less you are able to taste subtler flavors.

I can't eat volume worth shit though. :-/

[Janet]

For my birthday my husband got me an induction stove top/range  and reservations to the French Laundry in May.  Yea!   He rocks!

[Ruckus]

For my birthday my husband got me an induction stove top/range  and reservations to the French Laundry in May.  Yea!   He rocks!

Congratulations LL!  I think there is no better birthday present I'd rather have other than a trip to Antarctica.  I'm sure there will be a review I eagerly await.

[Janet]

For my birthday my husband got me an induction stove top/range  and reservations to the French Laundry in May.  Yea!   He rocks!

Congratulations LL!  I think there is no better birthday present I'd rather have other than a trip to Antarctica.  I'm sure there will be a review I eagerly await.

You betcha'!

[Ruckus]

Some pics from Morimoto

Morimoto Martinis


Amuse


Tartare - dish depended on the fish


Oysters 3 way


Morimoto's classic raw fish sitting in hot oil


Wasted at this time.  Wagyu beef up top and seared foie atop pickled daikon next to rosted duck breast


Sushi Plate


Pumpkin Dessert

[Ruckus]

James Beard nominees were announced

http://www.jamesbeard.org/files/2010_James_Beard_Foundation_Awards_Nominees.pdf

Your boy Daniel Humm at 11 Madison Park is getting some love.  Bryan V got some love for Volt as well as well as every restaurant that LL has gone to in the last year. ;D

[dragonboy]

Some pics from Morimoto

Morimoto Martinis


Amuse


Tartare - dish depended on the fish


Oysters 3 way


Morimoto's classic raw fish sitting in hot oil


Wasted at this time.  Wagyu beef up top and seared foie atop pickled daikon next to rosted duck breast


Sushi Plate


Pumpkin Dessert

Wow! You iz posh!  :o

[mjkoehler]

Wasted at this time.  Wagyu beef up top and seared foie atop pickled daikon next to rosted duck breast

This would be the only thing I could have eaten out of your table of fih death. I would have been very happy with this alone however. Wagyu and duck.

[dragonboy]

Made the most amazing chicken & red wine casserole @ the weekend...the fact that we added 4 times the suggested amount of red wine might explain why it tasted so good  ;)

[Janet]

Some pics from Morimoto

Morimoto Martinis


Amuse


Tartare - dish depended on the fish


Oysters 3 way


Morimoto's classic raw fish sitting in hot oil


Wasted at this time.  Wagyu beef up top and seared foie atop pickled daikon next to rosted duck breast


Sushi Plate


Pumpkin Dessert

Wow!  Awesome!  Color me jealous!

[pawpaw]

It's been a while since I've poked my head in this thread...the Morimoto pictures are great Ruckus! That fish in hot oil looks SO good to me right now.

[Ruckus]

Wasted at this time.  Wagyu beef up top and seared foie atop pickled daikon next to rosted duck breast

[highlight] ::)This would be the only thing I could have eaten out of your table of fih death[/highlight]. I would have been very happy with this alone however. Wagyu and duck.

Pffft

[Ruckus]

Some pics from Morimoto

Morimoto Martinis


Amuse


Tartare - dish depended on the fish


Oysters 3 way


Morimoto's classic raw fish sitting in hot oil


Wasted at this time.  Wagyu beef up top and seared foie atop pickled daikon next to rosted duck breast


Sushi Plate


Pumpkin Dessert

Wow! You iz posh!  :o

Hope you checked the 1st page of this thread.  The MOST decadent meal I've ever had.

Hey DB, did you ever watch Iron Chef (Ryori no Tetsujin) back in the day before it became such a cult hit over here.  I remember watching on TV with my brother in Japan back in the day but I just don't remember what year it was.  Anyways, that's when my severe mancrush on Morimoto began. :-*

[Ruckus]

It's been a while since I've poked my head in this thread...the Morimoto pictures are great Ruckus! That fish in hot oil looks SO good to me right now.

That was the 2nd time I'd been there, about 7 years apart.  The chef's omakase hasn't changed much at all over the years but I guess that's cool because everything was delicious again!  That dish you mentioned is one of his signatures that he always busts out a variation of on any Iron Chef episode where fish is the main ingredient.  It's great stuff.  They paired it with a crisp white to help cut through the warm oiliness.  What a simple masterpiece.

[mjkoehler]

Wasted at this time.  Wagyu beef up top and seared foie atop pickled daikon next to rosted duck breast

[highlight] ::)This would be the only thing I could have eaten out of your table of fih death[/highlight]. I would have been very happy with this alone however. Wagyu and duck.

Pffft

Nothing like a shot in the E Room to the heart to make a great date.

[Ruckus]

Oh yeah, it's on the Moto website and I am psyched for this.  I'd been thinking for some time that 'molecular gastronomy' has gotten so popular that there should be a show solely dedicated to that.

Well here we go.  Homaru Cantu and his pastry chef from Moto will be doing just that


Future Food Comes to Planet Green!
Get ready to redefine your relationship with food.
By Team Planet Green Silver Spring, MD, USA | Wed Nov 04 2009


Future Foods

Planet Green is excited to introduce a brand new show that will change the way you look at food and its relationship with the environment. Meet molecular gastronomists Homaro Cantu and Ben Roche: world renowned chefs, successful restauranteurs, patent-owning mad scientists and celebrated futurists.

These two technology-obsessed chefs are looking for solutions to some of the world's most pressing environmental issues from a completely unexpected place-the kitchen. Is it possible to save fuel by taking the delivery driver out of the equation? Download pizza off the internet? Reduce landfill mass by making edible packing peanuts?

Planet Green's new original series Future Food will redefine the nature of food.

In each episode, Cantu, Roche and the rest of the team at Chicago's world-famous Moto restaurant are presented with a unique food challenge, and they tap into their gastronomical genius for solutions-with shocking, eye-crossing, and always delicious results. Future Food unveils what goes on inside the lab, letting viewers follow along through the circus of trial and error that is as funny as it is intense.

"I first try to imagine a reality that is positive and then work backwards through scientific reasoning and emotion through food to capture viewers' attention in order to create more awareness around social responsibility and true sustainability," said Homaro Cantu. "Oh yah, I like to have one hell of a good time while this all happens."

Changing the way people think about food is no simple task. It requires extreme focus, cooperation and unbridled creativity, as each week the Future Food team goes to task to reinvent the wheel-and then convince diners to pay money to eat it.

Get excited for the spring 2010 premiere of Future Food.

For anyone that is interested, this show begins Tuesday night at 10pm EST on Planet Green I think.  I've been looking forward to this show for a while.  I hope it doesn't disappoint.

http://www3.timeoutny.com/chicago/blog/out-and-about/2010/03/planet-green-bets-on-moto-chefs-for-its-new-future-food-series/

[AMightyCaporal]

My fiancee and I have made some awesome meals in our apartment since we moved in.  All ya'll foodies may want to come to central NJ to eat!

if you've got facebook you can check out our meals and our goofy faces here:
http://www.facebook.com/album.php?aid=2102628&id=28800876

[Penny Lane]

My fiancee and I have made some awesome meals in our apartment since we moved in.  All ya'll foodies may want to come to central NJ to eat!

if you've got facebook you can check out our meals and our goofy faces here:
http://www.facebook.com/album.php?aid=2102628&id=28800876

everything tastes better in a heart shaped dish  ;)

[jones]

My fiancee and I have made some awesome meals in our apartment since we moved in.  All ya'll foodies may want to come to central NJ to eat!

if you've got facebook you can check out our meals and our goofy faces here:
http://www.facebook.com/album.php?aid=2102628&id=28800876

What time is dinner, Mike?  Also, I added you on fb.