Favorite Food?
- Thread starter Ron Resnick
- Start date
Since tastes and experiences evolve, I'm going to add my homemade pork souvlaki to the list. The 'secret' ingredients in the marinade are honey, to get some sweet carbonisation, and a pinch of Spanish pimenton to sharpen things up a little. Fillet seems to work better than shoulder meat.
Ok, I will try as I am not sure the OP means a generic dish, a dish made at home, or a dish made at a particular restaurant. As with everything, many dishes can be great if well made, especially in fine dining restaurants where what the chefs are making that season may be great or disappointing.
Indian food
Kheema (minced meat),
Any fish curry or fried fish well made in Mumbai or Goa,
Some of the authentic breakfasts and desserts not available outside India,
Only place I like Indian food outside India is Dubai, and briefly tried in Qatar, was delicious.
Sri Lankan food
Best way to get Indian food in London. Sri Lankan food is awesome, and spicy.
The mutton curry with string hoppers at Everest Curry House in Lewisham, or the paratha, mutton, and egg all wrapped up in a banana leaf at Palm Beach at Wembley Central. Hoppers is decent but not like the other two, which are more authentic.
Biryani
Best Biryani I have had is at Darjeeling Express in London. At their special Sunday Biryani lunch, a 3 hour 7 course meal. If you are visiting London, make sure you book a lunch here. The restaurant is not good for their day to day food.
Italian
I love good Italian, and my favorite Italian in London shut down during the pandemic. The others like Locanda Locatelli, Padella, Cafe Murano, Cecooni, and others are ok, Daphne and Zafferano are disappointing. In fact the bets pasta is now usually when a fine dining restaurant like Kitchen W8 or Club Gascon makes a Gnocchi or Risotto. But otherwise, always love trips to Italy. Freshly done pastas with good sauces are great.
Sushi
Best Sushi at Yashin, off High Street Ken, their platter and sake is great, and then Umu.
Breakfast
To make at home, Turkish eggs (we have an awesome recipe), and my own masala oats for staple, which I sometimes vary as oats omelette, or oats pancake, with spicy chutneys.
Otherwise, Wolesley for their Haggies, Sauteed Liver, and Kedgeree.
Fine dining
Lyle's
Kitchen W8
Love good dishes made by chefs with surprise, can be small, where the flavors just build on each other.
Chinese
A. Wong at Pimlico, and there is a small restaurant at Angel can't recall the name. Great Cumin beef.
Thai
Herron at Paddington in London serves Northern Thai and they have a great pork and rice dish
Addie's Thai at Earl's Court for the Deep fried cod with morning glory and their Soft Shell Crab
Desserts
Various types of Pavlova Eton mess type messes, Tiramisu (but difficult to find a good one, again went with that Italian restaurant that shut down in the Pandemic), Rabri (a condensed milk sweet) that you get at many places in Dubai, and India, but not a good one in London unfortunately. Mango or Pineapple sheera (an Indian sweet made with ghee and wheat flour and sugar adding the desired fruit). At home make tasty healthy sweets mixing yogurt with tahini and fig etc.
Unhealthy snacks
Good samosas and vada pav (Indian)
Ok tired writing now.
Indian food
Kheema (minced meat),
Any fish curry or fried fish well made in Mumbai or Goa,
Some of the authentic breakfasts and desserts not available outside India,
Only place I like Indian food outside India is Dubai, and briefly tried in Qatar, was delicious.
Sri Lankan food
Best way to get Indian food in London. Sri Lankan food is awesome, and spicy.
The mutton curry with string hoppers at Everest Curry House in Lewisham, or the paratha, mutton, and egg all wrapped up in a banana leaf at Palm Beach at Wembley Central. Hoppers is decent but not like the other two, which are more authentic.
Biryani
Best Biryani I have had is at Darjeeling Express in London. At their special Sunday Biryani lunch, a 3 hour 7 course meal. If you are visiting London, make sure you book a lunch here. The restaurant is not good for their day to day food.
Italian
I love good Italian, and my favorite Italian in London shut down during the pandemic. The others like Locanda Locatelli, Padella, Cafe Murano, Cecooni, and others are ok, Daphne and Zafferano are disappointing. In fact the bets pasta is now usually when a fine dining restaurant like Kitchen W8 or Club Gascon makes a Gnocchi or Risotto. But otherwise, always love trips to Italy. Freshly done pastas with good sauces are great.
Sushi
Best Sushi at Yashin, off High Street Ken, their platter and sake is great, and then Umu.
Breakfast
To make at home, Turkish eggs (we have an awesome recipe), and my own masala oats for staple, which I sometimes vary as oats omelette, or oats pancake, with spicy chutneys.
Otherwise, Wolesley for their Haggies, Sauteed Liver, and Kedgeree.
Fine dining
Lyle's
Kitchen W8
Love good dishes made by chefs with surprise, can be small, where the flavors just build on each other.
Chinese
A. Wong at Pimlico, and there is a small restaurant at Angel can't recall the name. Great Cumin beef.
Thai
Herron at Paddington in London serves Northern Thai and they have a great pork and rice dish
Addie's Thai at Earl's Court for the Deep fried cod with morning glory and their Soft Shell Crab
Desserts
Various types of Pavlova Eton mess type messes, Tiramisu (but difficult to find a good one, again went with that Italian restaurant that shut down in the Pandemic), Rabri (a condensed milk sweet) that you get at many places in Dubai, and India, but not a good one in London unfortunately. Mango or Pineapple sheera (an Indian sweet made with ghee and wheat flour and sugar adding the desired fruit). At home make tasty healthy sweets mixing yogurt with tahini and fig etc.
Unhealthy snacks
Good samosas and vada pav (Indian)
Ok tired writing now.
There's an abundance of delicious food options available, ranging from meats, baked goods, fish & seafood, dairy, vegetables, and fruits. Additionally, the diverse array of kitchens worldwide offers endless culinary experiences.
Personally, I occasionally crave pizza and beer, followed by Italian gelato, which, to me, constitutes the ultimate Italian meal. Other times, I enjoy exploring fusion cuisines, of which there are many here. Sometimes, the specific cuisine that captures my desire might be French, Indian, Thai, Chinese, Mediterranean, Yemeni, Central or Eastern European, Spanish and Portuguese, Mexican, South American.
Truly, I find it challenging to single out just one food, dish, or cuisine that I prefer above all others.
Personally, I occasionally crave pizza and beer, followed by Italian gelato, which, to me, constitutes the ultimate Italian meal. Other times, I enjoy exploring fusion cuisines, of which there are many here. Sometimes, the specific cuisine that captures my desire might be French, Indian, Thai, Chinese, Mediterranean, Yemeni, Central or Eastern European, Spanish and Portuguese, Mexican, South American.
Truly, I find it challenging to single out just one food, dish, or cuisine that I prefer above all others.
Stone Crab Claws have amazing texture and flavor. They are only caught in the Gulf of Mexico from Oct 15 to May 15.
The crab is caught and one claw is removed. It is then returned to the gulf and will re-grow the claw. If a crab is caught with only one functioning claw it is returned to the gulf for future harvest.
The crab is caught and one claw is removed. It is then returned to the gulf and will re-grow the claw. If a crab is caught with only one functioning claw it is returned to the gulf for future harvest.
Brad,
As opposed to searing a steak from room temperature over high heat, essentially doing a quick cook so to speak, It's the process of bringing a steak up to temperature low and slow, (say somewhere around 225deg for 40-45 minutes), to around 110-115deg, and then finishing the steak off with a high heat sear at the end, which by the time you get your knife and fork into it, brings it to a perfect medium-rare (130deg). The benefit to this is a more evenly cook from top to bottom, arguably a better char than starting with a room temperature piece of meat, and because of the more even cooking, no need to rest the steak before slicing or plating.
Hope that helped.
Enjoy.
Sous Vide is a great (perhaps the best) method for completing the 1st step of a reverse seared steak. It's virtually impossible not to have the steak come out short of your ideal temperature and evenness. The only drawback, in my opinion, comes with the 2nd part of the procedure. Meats tend to give you a much better sear and crust, if their surface is as dry as you can make it before you sear. With Sous Vide, when you remove the meat from the bag, it's pretty much the opposite of dry, and no amount of patting the surface will replicate what you get when conventionally grilling. This doesn't mean that the steak won't taste great.....it just means that if you're dead set on a well charred surface, it will fall somewhat short. Best you can do, is without pushing out any juice from the meat, pat all surfaces as dry as you can make it, then proceed with the sear. One thing I can tell you, the consistency of Sous Vide, will produce a great tasting steak.
The crust on my steak aside, you might find the Sous Vide method to have an even more uniform look to the inside of the steak once you cut it open.
