Tuesday, August 19, 2008

Tatsing menu 50

I was wondering on my days off if other chefs have the same problem going out to eat as I do. I can never sit down and enjoy the meal. I think about operational shit like what was the food cost of that dish or wonder what the line looks like and how many cooks do they have? It is very annoying never being able to turn my brain off. This week we will be doing a lot of experimenting with our new carbonating machine. We have also been looking at doing a dish using superconductivity. I never thought I would here myself say that

Yuzu soda with rasberry sorbet

Crispy chocolate wrapped curried peanuts

Pomegranate marshmallow

Oil poached snapper
Smoked corn pipette, crispy potato, potato foam

Scallion crème brulee
Unagi, Asian pear, king mushroom

Bing cherry flambé
Mexican vanilla ice cream made
Table side with liquid nitrogen


Michael @ Herbivoracious.com said...

Dude, I'm only half way to being a pro, and I have that problem. Drives my wife crazy. And of course any place where you can sit and watch the line, I always want to be at the counter.

BTW home folks can play with carbonation using an ISI canister with CO2 charges. Or probably with a Soda Club machine, though the manual says not to!

Sean said...


Superconductivity? I was thinking about that a few years ago, when I was working at a sashimi bar. Wouldn't it be cool to have a dish made up of "flying fish?"

Basically, I really wanted to know how Moto's Ion Gun worked, because with that thing I feel like some cool stuff can happen.

What are you guys doing with it?