Thursday, July 1, 2010

July 1st 2010

Bronzini fillet wrapped in pie, with mushroom, shiso and tarragon, served with yuzu butter.

Roasted whole chiken stuffed with sticky rice, minced pork, edamame,

shiitake mushroom and sansho pepper.

This was so big in size, perhaps we will make it next time with quail...

Is this going to be a lobster soup for this weekend's late night special ramen or a sauce americaine over rice? I don't know yet, but it smells amazing in the kitchen. I wish someone will come up with a technique allowing computers to download aromas. It should be possible, now that we have 3D TV, what's next could be aroma TV?

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