Recently, I'm kind of in the mood of Riesling. I drink at least a bottle of Riesling per week. It's kind of fun and fascinating that each terrior has different taste and bouquet. The last bottle I opened is Leeuwin Riesling 2005 from Australia. I didn't like it that much for the first taste. It doesn't taste like German Riesling or Washington Riesling at all. It's almost full-bodied and has other fruit that I don't expect from riesling. But after the first glass, I started to enjoy it. Not that it's my favorite riesling but it's different and enjoyable.
Yesterday, I wanted to change the mood by opening Macon-Pierreclos 2005, Chardonnay from Burgundy. It surprised me a little that eventhough I think I'm a riesling freak, I have to accept the fact that Chardonnay is the king of whites, -especially Burgundy style. It is so balance and possess the depth that I couldn't find in Riesling. Eventhough, ABC people might want to stay away from this grape, I cannot deny that Chardonnay is always at the top of white wine varietals.
Sunday, November 4, 2007
Saturday, November 3, 2007
Whistle while you work
11.00am I open the restaurant, walk downstairs and change to chef coat.
11.30am I finish setting up the kitchen. Now the hard part, cooking employee's meals. Oak gets a PCU noodle. Antonio gets a fried rice. Whenever I go for A la carte dish, that means I'm lazy. I have a list for today production. There are
Chocolate cake
Semifreddo
Creme brulee
Carrot puree
Green curry
Cranberry sauce
Pastry cream
To toast nut and seed
11.50am I starts to make creme brulee, a saturday morning job. I cook my self a vegetable curry, for I have no apetite for meat.
12.15am I call Yo to make sure he buy grocery in for weekend use but he doesn't answer. Maybe he's sleeping. Whatever, I have another 40 minutes until creme brulee would be done. Let's play my iphone a little bit.
1.30pm I realize that I forgot the creme brulee. It's a little bit overcooked. But I'm selling it for creme brulee, so it's acceptable.
2.30pm I finished Semifreddo. I accidentally slipped egg yolk into meringe. Well, the semifreddo looked fine. So it's acceptable.
3.30pm I am writing this blog and only 2 items on my list are done. Lazy.
11.30am I finish setting up the kitchen. Now the hard part, cooking employee's meals. Oak gets a PCU noodle. Antonio gets a fried rice. Whenever I go for A la carte dish, that means I'm lazy. I have a list for today production. There are
Chocolate cake
Semifreddo
Creme brulee
Carrot puree
Green curry
Cranberry sauce
Pastry cream
To toast nut and seed
11.50am I starts to make creme brulee, a saturday morning job. I cook my self a vegetable curry, for I have no apetite for meat.
12.15am I call Yo to make sure he buy grocery in for weekend use but he doesn't answer. Maybe he's sleeping. Whatever, I have another 40 minutes until creme brulee would be done. Let's play my iphone a little bit.
1.30pm I realize that I forgot the creme brulee. It's a little bit overcooked. But I'm selling it for creme brulee, so it's acceptable.
2.30pm I finished Semifreddo. I accidentally slipped egg yolk into meringe. Well, the semifreddo looked fine. So it's acceptable.
3.30pm I am writing this blog and only 2 items on my list are done. Lazy.
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