Comments on: Best Of http://www.tastingmenu.com/2007/12/31/best-of/ Focused on food. Sun, 06 Jul 2008 01:29:19 +0000 http://wordpress.org/?v=2.5.1 By: Kalbir http://www.tastingmenu.com/2007/12/31/best-of/#comment-4239 Kalbir Tue, 08 Jan 2008 13:37:21 +0000 http://www.tastingmenu.com/2007/12/31/best-of/#comment-4239 I had a rhubarb, champagne and pistachio trifle at Chez Bruce in Wandsworth, South London (UK) that was pretty good but not what I was expecting: they made a rhubarb and champagne compote for the bottom layer, but it might have had a little gelatin in it as it had a slightly thicker texture (alternatively, it might just have been thoroughly chilled so that it partially set, I couldn’t quite tell). Then on that was a thick layer of cream topped with chopped pistachios and little green pistachio flavoured pieces. I had thought about how I would make the dish so a couple of weeks later I went home and made a rhubarb compote with a little champage which I set with gelatin. On top of this I put a slice of italian meringue soaked in champagne (there was always some element of sponge in the trifles of my youth!) and then made a pistachio custard which I whipped into cream and covered the sponge with. This was one of the best dishes I had made so I couldn't resist adding it in here! However, the very best dish of the year must be reserved for a dessert that my girlfriend had at Pied a Terre in London: Lychee Mousse and Strawberry Yogurt Ice Cream with Champagne Foam. This was unbelievably good, two mounds surrounding by a lake of foam and with a crystallised sugar oval encircling the whole dish. Delicious! I had a rhubarb, champagne and pistachio trifle at Chez Bruce in Wandsworth, South London (UK) that was pretty good but not what I was expecting: they made a rhubarb and champagne compote for the bottom layer, but it might have had a little gelatin in it as it had a slightly thicker texture (alternatively, it might just have been thoroughly chilled so that it partially set, I couldn’t quite tell). Then on that was a thick layer of cream topped with chopped pistachios and little green pistachio flavoured pieces.

I had thought about how I would make the dish so a couple of weeks later I went home and made a rhubarb compote with a little champage which I set with gelatin. On top of this I put a slice of italian meringue soaked in champagne (there was always some element of sponge in the trifles of my youth!) and then made a pistachio custard which I whipped into cream and covered the sponge with. This was one of the best dishes I had made so I couldn’t resist adding it in here!

However, the very best dish of the year must be reserved for a dessert that my girlfriend had at Pied a Terre in London: Lychee Mousse and Strawberry Yogurt Ice Cream with Champagne Foam. This was unbelievably good, two mounds surrounding by a lake of foam and with a crystallised sugar oval encircling the whole dish. Delicious!

]]> By: Richard Chan http://www.tastingmenu.com/2007/12/31/best-of/#comment-4208 Richard Chan Sat, 05 Jan 2008 07:46:09 +0000 http://www.tastingmenu.com/2007/12/31/best-of/#comment-4208 Certainly one of my best 2007 dishes is Uni wrapped in Yuba simmered in Gin-An from my favorite restaurant Wabisuke which is in Omori (suburbs of Tokyo). The uni is from Rishiri Island in Hokkaido and the Yuba from Kyoto. Naito san combined the two ingredient in a balanced and complementary broth. I have had similar preparation of this dish in many other restaurants, but Wabisuke's preperation is the better. The rest of my top 2007 dishes are on my website: http://www.vintnersgroup.com/Best%20food%202007.htm Certainly one of my best 2007 dishes is Uni wrapped in Yuba simmered in Gin-An from my favorite restaurant Wabisuke which is in Omori (suburbs of Tokyo). The uni is from Rishiri Island in Hokkaido and the Yuba from Kyoto. Naito san combined the two ingredient in a balanced and complementary broth. I have had similar preparation of this dish in many other restaurants, but Wabisuke’s preperation is the better.

The rest of my top 2007 dishes are on my website:
http://www.vintnersgroup.com/Best%20food%202007.htm

]]> By: Matthew Amster-Burton http://www.tastingmenu.com/2007/12/31/best-of/#comment-4193 Matthew Amster-Burton Tue, 01 Jan 2008 04:10:56 +0000 http://www.tastingmenu.com/2007/12/31/best-of/#comment-4193 Can I cheat and just link to <a href="http://www.mamster.net/everythinghits/2007/12/27/best-albums-of-2007/" rel="nofollow">my top ten albums</a>? My best bite of the year would have to be the miso ramen with medium broth and fatty pork at Kintaro, Vancouver BC. I went in with unreasonably high expectations and had them totally exceeded. I think about these noodles every day. Can I cheat and just link to my top ten albums?

My best bite of the year would have to be the miso ramen with medium broth and fatty pork at Kintaro, Vancouver BC. I went in with unreasonably high expectations and had them totally exceeded. I think about these noodles every day.

]]> By: Leslie http://www.tastingmenu.com/2007/12/31/best-of/#comment-4192 Leslie Mon, 31 Dec 2007 18:20:31 +0000 http://www.tastingmenu.com/2007/12/31/best-of/#comment-4192 As I was economizing much of this year, I didn't eat out that much as I might normally, but I still had a couple standout tastes, too...the S&P crab dish originally from Flying Fish that Steve Smrstik makes at the Go Fish class at Cook's World is so good I am actually considering trying to kill a crab at home to make it myself (I am one of those namby pamby types who can't really stomach killing something myself, although I will eat it). The stamen winesap apple we had at an apple tasting my friend put on was the most fun flavor from a natural food I've had in forever - exactly like Grape Bubblicious. It was like eating a cartoon. And the chocolate whiskey cake recipe from Epicurious that I made for a friend's wedding shower was so delicious and also I feel like that recipe unlocked some key to cooking for me since I am a novice baker/cook...there's coffee in it and while you can't taste it exactly, it adds a complexity, and it was like "Eureka!" I kinda finally got the whole concept of adding an ingredient as "secret" flavor - something that doesn't jump out at you but makes the whole thing more nuanced. I am totes going to have to try the Creamsicle - that sounds outstanding!! As I was economizing much of this year, I didn’t eat out that much as I might normally, but I still had a couple standout tastes, too…the S&P crab dish originally from Flying Fish that Steve Smrstik makes at the Go Fish class at Cook’s World is so good I am actually considering trying to kill a crab at home to make it myself (I am one of those namby pamby types who can’t really stomach killing something myself, although I will eat it).

The stamen winesap apple we had at an apple tasting my friend put on was the most fun flavor from a natural food I’ve had in forever - exactly like Grape Bubblicious. It was like eating a cartoon.

And the chocolate whiskey cake recipe from Epicurious that I made for a friend’s wedding shower was so delicious and also I feel like that recipe unlocked some key to cooking for me since I am a novice baker/cook…there’s coffee in it and while you can’t taste it exactly, it adds a complexity, and it was like “Eureka!” I kinda finally got the whole concept of adding an ingredient as “secret” flavor - something that doesn’t jump out at you but makes the whole thing more nuanced.

I am totes going to have to try the Creamsicle - that sounds outstanding!!

]]>