The Perfect Foie Gras
The signature foie gras “coca” at Cinc Sentits restaurant in Barcelona, Spain is a rectangle of brûléed mi-cuit foie gras on a bed of leeks confited in olive oil and Chardonnay vinegar and a thin, compressed slice of puff pastry. Scattered across the top are finely chopped chives and a few grains of rock salt, which provide savory tastes to balance out the sweetness. A green stripe of chive and Pedro Ximénez grape syrup decorates the plate.
This was hands-down one of the most amazing foie gras dishes I have tasted in my life aside from my Paris foiee gras adventure! Cinc Sentits stands for “five senses” which made me develop an additional sense after devouring the 8-course tasting menu. Three hours and eight courses later, words still cannot describe the food adventure I experienced at Cinc Sentits until you experience it eyes, hands and mouth on yourself! Yeah, you’ll be slapping someone a million times after this one!
deeeli-SISIG-licious…!
Sisig, one of the dishes I ALWAYS have to eat when I hit the Philippines.
Sisig is a Kapampangan term (One of the major languages in the Philippines) that means, “to snack on something sour.” It’s a term describing the preparation of fish and meat, especially pork, which is marinated in a sour liquid such as lemon juice or vinegar, then seasoned with pepper, salt and various spices.
This Filipino dish made from parts of pig’s head and liver is usually seasoned and cooked with calamansi and chili peppers.
Preparing sisig comes in three phases: boiling, broiling and finally frying. A pig’s head is first boiled to remove hairs and to tenderize it. Portions of it are then chopped, and grilled or broiled. In the end, it is fried with onions and usually served on a sizzling plate in some restaurants. Variations of sisig may contain any of the following additions: eggs, mayo, ox brains, chicharon (YUM!), and pork or chicken liver.
So oily, so unhealthy, yet so good…
My Lengua, Al Pastor, Asada, Buche Tacos and Sopes…I miss you. See you in two weeks LA!
They NEED these in HONG KONG!
EPIC PAELLA MEAL TIME!
Paella is a Valencian rice dish that originated on the east coast of Spain.
There are three widely known types of paella: Valencian paella, seafood paella, and mixed paella. Valencian paella consists of white rice, green vegetables, meat, land snails, beans and seasoning. Seafood paella replaces meat and snails with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of meat, seafood, vegetables and sometimes beans.
If cooked accurately, it’s just one mixture of DELISH!
Raw, Fresh, Thick and Ready Grill!!! ♥ Gyutan
The word gyūtan is a combination of the Japanese word for cow and the English word tongue.
The custom of cooking gyūtan originated in Sendai in 1948, and is usually served with barley rice, tail soup, and pickles in the Sendai area. In other areas in Japan, gyūtan is most often served in yakiniku restaurants.
Along Came a Slider…
…From Heaven! I had these in Austin, Texas from the “Along Came a Slider” truck. Props to these guys, their tasty sliders and delicious fries!
What would I pack in my lunchbox from this truck?
W D PIG (WIRED AND DRUNK)
Pecan coffee rubbed pork shoulder, Texas pinot noir bbq sauce, jalapeno slaw.
The Natural
All-natural fresh ground beef, shredded lettuce, tomato, red onion, pickles, mayo.
Barbacoa Style Brisket
Pressure cooked and shredded barbacoa style beef brisket, house pickled red onions, fresh cilantro, lime infused crema, blue corn crisps.
Get it!?!…GOOD!!! #YUM
http://www.alongcameaslider.com
Possibly…THE Best Falafel Known to Man and Alienkind…
Falafwhat??? Yeah, it’s a ball or patty made from ground chickpeas and/or fava beans. And what’s even better…these babies are high in protein, complex carbohydrates, and fiber. Whip out your pita bread’s and get ready to wrap, ‘cause you gonna getcha’ falafel on!
Cheeseburger of Death
So Unhealthy, So good…
» f0o0od
Meat with some major T L C (tender loving care)
Soft Pork Bone Ramen: perfect for hangovers and even more perfect for meaty pork broth ramen cravings. Whether it’s the MSG or the pork or the broth, I don’t know…but this takes me to another woooorld! YUM!
Did you know that…
Stress prior to slaughter is one of the most important influences on ultimate meat tenderness. Research in Australia and in New Zealand has shown that when stress in transport, yarding, handling and slaughter were minimized, beef meat was consistently at the tender end of the scale, regardless of breed. Similar results have been shown for deer and for sheep. So find some stress-free animals and find yourself some TLC meat for your dishes!
![A Thousand Years Old!??!…..Not Reallly. Haha
Thousand-Year-Old-Quail-Egg drenched in a vinegar chili soy sauce…straight from the heart of Hubei, China! The smellier, the tastier…definitely better than the larger duck eggs! MMMM…MMMM…In your face fear factor!
Century egg, also known as preserved egg, hundred-year egg, thousand-year egg, thousand-year-old egg, and millennium egg (or Pidan in Mandarin), is a Chinese cuisine ingredient made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, lime, and rice hulls for several weeks to several months, depending on the method of processing.Through the process, the yolk becomes a dark green to grey colour, with a creamy consistency and an odor of sulphur and ammonia, while the white becomes a dark brown, transparent jelly with little flavor. The transforming agent in the century egg is its alkaline material, which gradually raises the pH of the egg to around 9, 12, or more during the curing process.[1] This chemical process breaks down some of the complex, flavorless proteins and fats, which produces a variety of smaller flavorful compounds.Some eggs have patterns near the surface of the egg white that are likened to pine branches, and that gives rise to one of its Chinese names, the “pine-patterned egg”.](http://30.media.tumblr.com/tumblr_llyrr0VFwv1qb2n6eo1_400.jpg)
A Thousand Years Old!??!…..Not Reallly. Haha
Thousand-Year-Old-Quail-Egg drenched in a vinegar chili soy sauce…straight from the heart of Hubei, China! The smellier, the tastier…definitely better than the larger duck eggs! MMMM…MMMM…In your face fear factor!
Century egg, also known as preserved egg, hundred-year egg, thousand-year egg, thousand-year-old egg, and millennium egg (or Pidan in Mandarin), is a Chinese cuisine ingredient made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, lime, and rice hulls for several weeks to several months, depending on the method of processing.
Through the process, the yolk becomes a dark green to grey colour, with a creamy consistency and an odor of sulphur and ammonia, while the white becomes a dark brown, transparent jelly with little flavor. The transforming agent in the century egg is its alkaline material, which gradually raises the pH of the egg to around 9, 12, or more during the curing process.[1] This chemical process breaks down some of the complex, flavorless proteins and fats, which produces a variety of smaller flavorful compounds.
Some eggs have patterns near the surface of the egg white that are likened to pine branches, and that gives rise to one of its Chinese names, the “pine-patterned egg”.
Hey Scallops, That’s a Wrap…with Bacon!
As if searing fresh scallops wasn’t enough…yeah, that’s right. Bring on the bacon! #yum #food
