April 22, 2010
April 19, 2010
Wagyu Tenderloin Rossini with Periguex Sauce
With both Duck and Goose Foie Gras
Duck Stronger flavor softer texture.
Hotaru ika (firefly squid)
Tai (sea bream)
With Seared Goose Foie Gras
April 3, 2010
Cold Angel Hair
FAT FISH!!! literally fat... bursting with oil..
its roe is called Ikura in Japanese..
higher water content and tender.
type of eel with a long snout.
used to make stock... lots of gelatin in them...