“Peas & Carrots, carrot noodles, pea puree, carrot chips.” The textures here were really neat (particularly the chips). The overall flavor was pleasant but very subtle and muted. “Chicken-Fried Watermelon, pickled ring.” The fry here was great fry, and since you can fry anything it ...
Conkle’s class, Joyce had drawn a Frytag pyramid: the rise of a narrative, the climax, the falling action and the 4 resolution, sometimes a catastrophe. The transit through this structure is old-fashioned, but it’s satisfying. People like to see that a problem can be solved, a ...
agavin: someone brought out the big guns! On the left,fried frog. Really great crispy garlic fry. Few bones. One of the best frog preps I’ve had. On the right “french beef.” Sweet and beefy. Good with the wine. Asparagus. Sort of the prep for Szechuan string beans, but with a...
Scallops and vegetables. Shrimp noodles. It’s very Shanghai style to pan fry noodles with soy sauce like this. Bean cakes. Lovely presentation and texture. Pan fried Shanghai pork soup dumplings. This is the classic Shanghai pan fried “thick” bun. These were some of the best versions o...
Because I asked I got the lefthand “sumo” bowl as my personal portion. It was so large even I couldn’t finish it! Almost though. From my cellar:1982 Domaine Marquis d’Angerville Volnay 1er Cru Clos des Ducs.Burghound 88. Superb nose of dried rose petals trimmed in minerals and dam...
Sautéed Shrimp with salted egg. The batter is drinking with egg yolk and is very pasty. These were super well executed for this dish, although I prefer a “lighter” fry myself. I don’t usually like this prep, it’s too salty and grainy. This one wasn’t grainy at least but it ...