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Archive for February, 2011

As a passionate global traveller and former Miami local, Enrique Nalda shares with us his favourite hotels, restaurants and nightlife places in Miami’s South Beach: 1. The Delano Hotel – Cool design hotel 2. Blue Door Restaurant – Alfresco dining 3. W South Beach Hotel – Cool new hotel 4. Mr. Chow – Trendy modern Chinese 5. Casa Tua Restaurant – Romantic Italian 6. Hakkasan – New Asian-fusion hotspot

Video Rating: 0 / 5

Outstanding service and superb food, Red Dragon Kitchen is the #1 Chinese restaurant serving the Woodland Hills and famous Calabasas area. We have the best chefs and the best secret ingredients and our goal is to be the #1 Chinese restaurant in the nation! We specialize in Mandarin, Szechwan, and Cantonese dishes. The expert chefs at Red Dragon Kitchen can accommodate special dietary requests and can modify our dishes to your taste. The Red Dragon Kitchen is a homey, comfortable dining experience that will leave you feeling pampered and content.

bananamana.com Yee Ling from Red House Seafood Restaurant (Singapore) talks about their signature dishes: Chilli Crab, Black Pepper Crab, BBQ Sotong (Squid), Spicy Seafood Combination and Creamy Custard Prawns. For more information about Red House click the link above. PLEASE SUBSCRIBE: www.youtube.com FACEBOOK: www.facebook.com TWITTER: twitter.com

Video Rating: 5 / 5

www.ChineseRestaurantKnoxville.com – Knoxville, TN premier Chinese Restaurant and Sushi Bar, Kingston Pike and Peters Road.

Video Rating: 0 / 5

Pork 3 Ways

Image by Sifu Renka

I think I would have preferred that over the descriptive title the restaurant gave the SUCKLING PIG & BOUDIN NOIR TART (Maple-Smoked Bacon, Truffle Vinaigrette ()) as I was expecting culinary and taste bud explosion with the latter.

The first thing that struck me about this course was the strong waft (and use) of truffle oil. I have to confess, I was giddy from the smell which at first I thought might be from the gnocchi course… shortly to be corrected was actually on the tart! Thank goodness I had some of this much appraised tart. However, I didn’t taste much truffle, which only goes to show how truffle oil can be deceiving (or how seeing images of a friend’s recent UK/France eating tour and the hundreds of shavings of white or black truffle has me longing for these smelly tubers).

The second item to note with the tart was the heavy presence of savouries – not that meat is a matter, nor are rich proteins (thinly shave pork belly – the maple-smoked bacon which our table commented on being like moist prosciutto, boudin noir – which was more on the dry crumbly side, instead of moist which I’d had at Nota Bene’s older sister restaurant Splendido) a problem. I was most impressed that this tart remained light (although the pastry started to soften due to steam/jus) despite all these heavy ingredients, but at the same time, the combination didn’t wow me. I think I was expecting more. Although the thin rich swirl of jus tried to bind together the dryer tart shell with the above circles and strips of protein, it didn’t really. The construction of the tart seemed to be missing a small link, because even on an open face sandwich (which this is a glamorized atherosclerotic version of) there’s cheese or something that completes the look if not the taste.

My favourite component of this course were the crackly bits of pork crackling (aka pork rind) – light, crispy, non-greasy and oh so tasty, this is what probably keeps people on Atkins diets happy (that coming from this true bread lover, says a lot). This was very close to superbly done Chinese roast suckling pig skin (i.e. really well done ones I’ve had are shatteringly crisp, thin, tight bubbled specimens. This one was thick bubbled, but still light and crisp) differing mainly in look/presentation. Taste wise, very clean, toasty. Yum. The question is, can the rest of the tart live up to these decorative toppings??

– smoke meat restaurant in toronto

Chef Mario Batali returns to the Google New York Office for another discussion with Googlers and to demonstrate his new application, “Mario Batali Cooks!” available for Android and iPhone. “I’m so excited to present my first ever app – the most advanced, robust, comprehensive cooking app ever built! I personally created 100% of the content in this app – 63 of my most requested recipes from the many regions of Italy, each with it’s own video and still images made exclusively for this app. Then I added 25 technique and kitchen basics videos along with my own, personal introduction. This app allows me to get as close as I’ve ever been to personally cooking with you in your kitchen. So grab some extra-virgin olive oil, and let’s cook some great food!!” – Mario Batali A new vision for what a cooking app can be — the most advanced and comprehensive cooking app yet. Features include: Browse recipes by region, course, prep-time, season, category of food or kid-friendliness. Videos showing Mario cooking all 63 recipes, plus 25 more technique and kitchen basic videos — over 5 total hours of video! Still images that accompany every recipe step. Extensive, intuitive bookmarking feature lets users cook more than one recipe at a time and jump quickly to favorites. Built-in timers for any recipe step that requires timing. Food pairings that link relevant recipes. Wine pairings with Mario’s notes on varietals and a wine list describing each wine. Fully automated, multi-view, one-click …

Video Rating: 4 / 5

– smoke meat restaurant in toronto

SUCKLING PIG & BOUDIN NOIR TART

Image by Sifu Renka

Maple-Smoked Bacon, Truffle Vinaigrette ()

The first thing that struck me about this course was the strong waft (and use) of truffle oil. I have to confess, I was giddy from the smell which at first I thought might be from the gnocchi course… shortly to be corrected was actually on the tart! Thank goodness I had some of this much appraised tart. However, I didn’t taste much truffle, which only goes to show how truffle oil can be deceiving (or how seeing images of a friend’s recent UK/France eating tour and the hundreds of shavings of white or black truffle has me longing for these smelly tubers).

The second item to note with the tart was the heavy presence of savouries – not that meat is a matter, nor are rich proteins (thinly shave pork belly – the maple-smoked bacon which our table commented on being like moist prosciutto, boudin noir – which was more on the dry crumbly side, instead of moist which I’d had at Nota Bene’s older sister restaurant Splendido) a problem. I was most impressed that this tart remained light (although the pastry started to soften due to steam/jus) despite all these heavy ingredients, but at the same time, the combination didn’t wow me. I think I was expecting more. Although the thin rich swirl of jus tried to bind together the dryer tart shell with the above circles and strips of protein, it didn’t really. The construction of the tart seemed to be missing a small link, because even on an open face sandwich (which this is a glamorized atherosclerotic version of) there’s cheese or something that completes the look if not the taste.

My favourite component of this course were the crackly bits of pork crackling (aka pork rind) – light, crispy, non-greasy and oh so tasty, this is what probably keeps people on Atkins diets happy (that coming from this true bread lover, says a lot). This was very close to superbly done Chinese roast suckling pig skin (i.e. really well done ones I’ve had are shatteringly crisp, thin, tight bubbled specimens. This one was thick bubbled, but still light and crisp) differing mainly in look/presentation. Taste wise, very clean, toasty. Yum. The question is, can the rest of the tart live up to these decorative toppings??

Kaua’i – Poipu Beach: Tidepools Restaurant – Ginger Soy Glazed Hawaiian Sea Bass

Image by wallyg

Ginger Soy Glazed Hawaiian Sea Bass, topped with wasabi, lobster, and hearts of palm, vegetable fried jasmine & bhutanese red rice, and papaya-coconut-lime

Tidepools Restaurant, located in the Grand Hyatt Kauai Resort & Spa, serves contemporary Hawaiian cuisine in a unique Hawaiian setting. pen air hale pili (thatched huts) with waterfalls and koi-filled lagoons create a charming rustic scene. Tidepools has been named the "Best Restaurant on Kauai" by Zagat Surveys, and is a multiple winner of Honolulu Magazine’s Hale Aina award for the Best Kauai Restaurant.

Summer is the best time to take advantage of great specials at local restaurants and shops. Based on your votes, the critics and our editorial staff, weve compiled 9 of the best food and dining establishments in the north and central Palm Beaches. It doesnt matter what youre hungry for, weve got it on the menu! Beat the summer blues with The Best Of Everything VIP Edition!

www.dragonchineserestaurantla.com by http Dragon Chinese Restaurant since 1980 in Los Angeles (In the heart of Korea Town) 966 S. Vermont Ave. Los Angeles, CA 90006 (213)387-8833 Lunch *Dinner *Cocktail *Banquet We speak English, Korean, Chinese, and Spanish! Maximum Hall Capacity:…

Boquerones en Vinagre

Image by Kent Wang

Fresh anchovies marinated in garlic ().

The Blue Fish is like no other restaurant and bar. By the unique design of the restaurant, we have created an atmosphere that will provide our guest with an unparalleled dining experience. The bar and dining room converge with the exquisite tastes of the freshest sushi prepared by the most talented sushi chefs in the Southwest. Both atmosphere and menu have been carefully crafted to give each guest a taste and experience unique to The Blue Fish. This one of a kind environment attracts a wide range of upscale clients and is very family friendly. More than just Dallas’ freshest and most innovative sushi, The Blue Fish offers a creative mix of Asian inspired cuisine.

Video Rating: 5 / 5

Croquetas de Bacalao y Maiz, Blood Sausage

Image by Kent Wang

The croquettes were dry and bland, hardly any cod flavor at all.

Hay gente que está obsesionada con cortarse las uñas, verdad. Cortometraje by Víctor Bonet

Video Rating: 4 / 5

TIME what makes us tick? is it our inner clock, or are we part of a gigantic clockwork regulating our daily moves? Observed on a human scale, the very basic rhythm of every day is sunset and sunrise, we go in to bed and out of bed. A rhythm, so elementary and universal and at the same time so intimate. This is an impression of Sync’ by Max Hattler and ‘Bedrooms’ bij Nelleke Koop with music by Dennis van Tilburg. These were part of the ‘Time, what makes us tick?’ installation in the Open Mind series of Pavlov E-Lab, presented on the Noorderzon Performing Arts festival 2010. In this edition Max and Nelleke collaborated with chronobiologist Martha Merrow and physicist Eric Bergshoeff in their mutual exploration of the theme of Time.

Video Rating: 4 / 5

Thursday’s edition of my three times a week talk show. Get the podcast on Tues, Thurs & Sats from WWW.UNITEDKINGDOMTALK.CO.UK In today’s show : Quit ! These tired old legs. I can see you. Carl and his Zip files. Trouble with the camera. Tomato plants. Grey dust. Sounding selfish ? How long does a show recorded outside take to make ? We need more muscle mass ! Panic buy ? Of course ! Keep your house secure. Ginger biscuits. What’s it like to be a farmer ? I tried Chinese food. Insane. Other things I’d like to do. Reardon Town. Anyone been burgled ? Make the effort. An exotic location. unitedkingdomtalk.forums4free.org Email : chris@unitedkingdomtalk.co.uk www.chrisreardon.co.uk

Video Rating: 4 / 5

Best Restaurant in Pensacola

Image by charchen

The Fish House. Effortlessly uploaded by Eye-Fi

HD commercial for the Fish House / Atlas / Deck restaurant complex in downtown Pensacola

Video Rating: 5 / 5

Joe Patti @ Pensacola

Image by soupstance

What I thought was a seafood restaurant turned actually out to be a great fish market. Unfortunately they only offered sushi to-go, but the Joe Patti Special Roll that I ordered, together with a Spicy Tuna Roll, was excellent. They ran out of Shrimp Tempura, the Seafood Salad and the Scallop Roll, all alternatives that I considered before picking the Spicy Tuna. This photo is also most likely my last photo, as the low battery light of my camera is on which usually means that I have two or three photos left.

The Fish House in Pensacola, Florida is an upscale dockside dining overlooking beautiful Pensacola Bay and Seville Harbor. Just steps away from Historic Seville Square, our award-winning restaurant features an inventive menu of fresh, daily seafood selections, house-smoked steaks, sushi, a handpicked wine list with over 300 wines, and our world-famous Grits a Ya Ya.