June 17, 2011 § Leave a comment
Whenever I see all the oily goodness spill out as I knife through it, I would be reminded of S’s foie gras cooking encounter. See thing is, when raw, that rubbery looking pink lope of organ MUST be seared with high heat, otherwise it would melt and reduce itself to a transparent puddle of goose grease. (Livers… such graciously fat things.) DON’T pour that down the drain in case it happens, save it in a bowl, and fry instant noodles with it next morning.
One of those important life lessons a best friend teaches you.
I’ve been trying, for the past few years of my life, to perfect the sound of a bite. Not just a static string of alphabets to use every time I want to say ‘bite’, but an arrangement of syllables that customizes itself each time to perfectly mimic the intensity of different bits sand hence the distinctive emotions resulted from them.
I mean to say, one eats different foodstuff differently in order to savor the respective optimal flavors – a huge, feverish kinda of chomp for sirloins, and dainty, cautious bites for macarons. From deciding whether to start the word with ‘AR-‘ or ‘UHR-‘ or ‘AH-‘ to deciding how may ‘M’s to put at the end to considering whether to put it in caps or lower-case (for example, I don’t think the above munch was as rash as say munching into Machos Nachos after hours of working on a plaster casting in the dead of winter – I wish there was something between upper and lower case…) — it’s a tough business.
You know what this reminds me of?
- Out flew the web and floated wide-
- The mirror crack’d from side to side;
- “The curse is come upon me,” cried
- The Lady of Shalott.
”The Lady Of Shallot” by Alfred, Lord Tennyson. Something I remember from my Agatha Christie fanatic phase…
Excellent creme brulee. Actually the best moment of the whole evening, was in a bad mood at the beginning of the meal. The ‘crack’ that the pane of caramelized glass whispered was such a beautiful sound.
But such a lovely one at that. I don’t care much for the cookies next to it, I always feel like cookies at the end is such an anti-climax. This one has some sort of milk chocolate ganache with almond slices between two thin layers of dark chocolate.
Steik World Meats, Shop 14 Level 3, K11, 18 Hanoi Rd, Tsim Sha Tsui, Kowloon.
Price/head: 600-1000 HKD (dinner)
Five years from now, I’m going to remember: The creme brulee, the crabmeat sprawled across the sauce of the snapper, the chocolate.
I’ll start rating places from now on. All aspects are rated with the price and type of restaurant being key areas of consideration.
JUST PRACTICING in case NY Times decides to hire me. Oh ho ho… ha ha… ha… hmm.