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2004
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entry: October 20, 2004 - Daniel, New York, NY, tasted on February 19, 2004

01 Daniel.jpg 02 Kir Royale.jpg 03 Canapes.jpg
04 Parmesan and Goat Cheese.jpg 05 Chummus and Gougeres.jpg 06 Oyster.jpg
07 Quiche.jpg 08 Garlic Bread.jpg 09 Butter.jpg
10 Chateau Montelena.jpg 11 Decanting.jpg 12 Pheasant and Foie Gras.jpg
13 Foie Gras.jpg 14 Seared Tuna.jpg 15 Sea Scallop Ceviche.jpg
16 Citrus Marinated Fluke.jpg 17 Chef Bruel.jpg 18 Dover Sole on Display.jpg
19 Waiting for Dishes.jpg 20 Plating.jpg 21 About to go to the Dining Room.jpg
22 Waiting for Canapes.jpg 23 Plating.jpg 24 Waiting.jpg
25 Cafe Boulud.jpg 26 Roasted Langoustine.jpg 27 Roasted Lobster.jpg
28 Roasted Lobster with More Truffles.jpg 29 Gnocchi in Crayfish Emulsion.jpg 30 Gnocchi in Meyer Lemon Sauce.jpg
31 The Chefs.jpg 32 Hustle and Bustle.jpg 33 Our Ticket.jpg
34 Monkfish About to Go Out.jpg 35 Kitchen Blur.jpg 36 Filling Molds.jpg
37 Dessert on a Tray.jpg 38 Dessert on a Tray 2.jpg 39 Seared Tuna.jpg
40 Dover Sole.jpg 41 Presenting the Duck.jpg 42 Duck.jpg
43 Presenting the Venison.jpg 44 Venison.jpg 45 Cheese  Plate.jpg
46 Taleggio.jpg 47 Livarot.jpg 48 Empire Apple Frangipane.jpg
49 Caramelized Rice Crispy.jpg 50 Hot Chocolate Upside-Down Souffle.jpg 51 Roasted Pineapple.jpg
52 Pink Grapefruit-Orange Trifle.jpg 53 Candied Chestnut Mille Feuille.jpg 54 Pear-Cranberry Granola Crumble.jpg
55 Hazelnut Dacquoise.jpg 56 Crepes.jpg 57 Madelines.jpg
58 Petit Fours.jpg 59 Chocolates.jpg  

 

     

 

 

 

 

 

   

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Tastingmenu is focused on superlative restaurant experiences from two perspectives: behind the plate and behind the stove. Tastingmenu is written by Hillel (professional eater) and Dana (up-and-coming professional chef) in Seattle, Washington.


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  Garlic has long been credited with providing and prolonging physical strength and was fed to Egyptian slaves building the giant pyramids. Throughout the centuries, its medicinal claims have included cures for toothaches, consumption, open wounds and evil demons. A member of the lily family, garlic is a cousin to leeks, chives, onions and shallots. The edible bulb or "head" grows beneath the ground. This bulb is made up of sections called cloves, each encased in its own parchmentlike membrane. Today's major garlic suppliers include the United States (mainly California, Texas and Louisiana), France, Spain, Italy and Mexico. There are three major types of garlic available in the United States: the white-skinned, strongly flavored American garlic; the Mexican and Italian garlic, both of which have mauve-colored skins and a somewhat milder flavor; and the Paul Bunyanesque, white-skinned elephant garlic (which is not a true garlic, but a relative of the leek), the most mildly flavored of the three. Depending on the variety, cloves of American, Mexican and Italian garlic can range from 1/2 to 1 1/2 inches in length. Elephant garlic (grown mainly in California) has bulbs the size of a small grapefruit, with huge cloves averaging 1 ounce each. It can be purchased through mail order and in some gourmet markets. Green garlic, available occasionally in specialty produce markets, is young garlic before it begins to form cloves. It resembles a baby leek, with a long green top and white bulb, sometimes tinged with pink. The flavor of a baby plant is much softer than that of mature garlic. Fresh garlic is available year-round. Purchase firm, plump bulbs with dry skins. Avoid heads with soft or shriveled cloves, and those stored in the refrigerated section of the produce department. Store fresh garlic in an open container (away from other foods) in a cool, dark place. Properly stored, unbroken bulbs can be kept up to 8 weeks, though they will begin to dry out toward the end of that time. Once broken from the bulb, individual cloves will keep from 3 to 10 days. Garlic is usually peeled before use in recipes. Among the exceptions are roasted garlic bulbs and the famous dish, "chicken with 40 cloves of garlic," in which unpeeled garlic cloves are baked with chicken in a broth until they become sweet and butter-soft. Crushing, chopping, pressing or pureeing garlic releases more of its essential oils and provides a sharper, more assertive flavor than slicing or leaving it whole. Garlic is readily available in forms other than fresh. Dehydrated garlic flakes (sometimes referred to as instant garlic) are slices or bits of garlic that must be reconstituted before using (unless added to a liquid-based dish, such as soup or stew). When dehydrated garlic flakes are ground, the result is garlic powder. Garlic salt is garlic powder blended with salt and a moisture-absorbing agent. Garlic extract and garlic juice are derived from pressed garlic cloves. Though all of these products are convenient, they're a poor flavor substitute for the less expensive, readily available and easy-to-store fresh garlic. One unfortunate side effect of garlic is that, because its essential oils permeate the lung tissue, it remains with the body long after it's been consumed, affecting breath and even skin odor. Chewing chlorophyll tablets or fresh parsley is helpful but, unfortunately, modern-day science has yet to find the perfect antidote for residual garlic odor.  

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