Duck confit is one of the most rewarding and versatile dishes to add to any cooking repertoire. Not only is it delicious pan-fried or shredded and served as a spreadable rillette, it can also be kept for months. Of course, who could forget about the wonderful byproduct of confit- duck fat. Mmmm, tasty graisse de canard. …
The menu at Table 66 reads like an introduction to sous-vide cooking. The dishes here would serve as great companion recipes to Douglas Baldwin’s wonderful starter guide on the subject (a must read for any aspiring modernist home chef). True to the restaurant’s description the fare here is casual european cuisine: decent, unprentitious and essentially …
For the past decade, G and I have considered Tatsuya our go-to place when it comes to satisfying those rare upscale omakase cravings. While the quality of ingredients isn’t as top-notch as the competition; the flavor pairings, reasonably sane pricing, and the “where everybody knows your name” atmosphere all help to set Chef Ronnie and …
While not as fancy (or precise) as the SV Supreme, the Pigeon Bottle & Babyfood Warmer does an admirable job of keeping water at relatively precise temperatures, suitable for warming up milk or poaching an egg (just the right size for a single serving). And speaking of milk… vacuum sealed bags do a wonderful job …
There is no excerpt because this is a protected post.
Having a confinement nanny had its pros and cons. We paid $2,200, not including $170 for her Temporary Confinement Nanny work permit (which was a huge hassle to obtain) and red packets for when she arrived (~$50) and when she left (~$100). In return, we received less than 28 days of work (she arrived at …
Having watched friends back home go through the “joy” of the first month of parenting, G and I were overjoyed to hire a confinement nanny to stay with us through the pivotal first month. There’s something supercalifragilisticexpialidocious about having someone whisk in to take care of Jr’s needs and interpret his endless cries, but after …
We just celebrated Baby C’s 1st month and as per tradition handed out cake boxes to the relatives. G had decided a few months back that we should add a personal touch with some homemade macarons. Hence the true reason for my recent obsession with macarons. Making a batch or two at a time really …
FiftyThree is at best a mid-tier european restaurant masquerading as modernist cuisine. The decor is a pleasant spartan rustic; the service is generally good, and the dishes are nicely plated. The failure however is in the taste of the food. One can’t help but feel that so much time was spent in planning on how to …
The last time we dined at the space that is now Brasserie Les Saveurs, it was still the trés upscale dinner buffet at the St. Regis. Now, this former all-you-can eat shrine for gastronomes has been reinvented as a classic French restaurant. While not the most exciting culinarily-wise, it’s a solid choice for a date night …
