16oz. Ribeye, just one more thing the Proctologist will find out about later on...

 I have been meaning to casually mention/sneak into the convo/flat out brag that I ended up with a thermal circulator at home.  I did not pay for it. It was a gift that proves if you drool over something hard enough, Julia Child will somehow make it happen.  She is the spiritual transglutaminase in my life. Molecular enthusiasts would find that clever.

Critics of the sous-vide technique have called it “dead-cooking”.  That is true.  This is actually what makes it so great with some products. The less certain foods are handled, the better the integrity and final outcome can be. 

I recently bought 4 AA grade 16 oz. ribeyes from Galen Weston Jr.  He charged me $6.06 lbs.  That is an awesome loss leader.  I took them home and came to realize;

 a) 16oz. steaks are ridiculously big enough to emotionally abuse even the toughest of colons so better clear the schedule… and

 b) AA Grade Beef is not comparable to Prime/Wagyu/Kobe, which you get use to working in the industry... Evidently, my palate was an only child.

So sous-vide it is.

Marinade with red wine vinegar, olive oil, garlic, shallot, toasted mustard seeds, thyme, rosemary, black pepper and vacuum seal each steak individually.  Place them in the fridge with all the care, emotions, and excitement of holding a new child.

 No rush here, let it graze on its juices for at least 24 hours. 

To sous-vide, set the temp. for 110f.  I love rare.  In fact, someday there will be a tombstone with Jerek “Kept it Rare” Bowman somewhere.  Anywho, the steaks are placed for 2.5 hours* in the bath. 

*longer if terms like "danger zone" appeal to you...

After said time, you get to remove them.  Notice the tenderness?  ISN’T IT STUPID??  HA!  At this point you need a charcoal bbq that can hit 600 degrees.  Get that going.

 Okay, remove the steaks from the baggies and empty the liquid flavour of holy greatness into a sauce pot on low heat. Check the seasoning.  Should be substantial. You are eating 16 ounces of red meat- might as well quadruple the sodium quota here. 

Season the steaks.  Using the bbq on full-metal blast, scorch the surface areas as fast as possible. The idea is to caramelize the exterior while retaining the fantastic tenderness in the inside.  So, like, 1 minute on each side (and keep the lid down) only.  Remove the steaks from the grill, let rest for 3 minutes, pour the reserved juice over them and serve. As a side I usually go with a spinach risotto because it’s starchy, fatty, cheesy, helps absorb strong booze and spinach is good for you. 

I must thank Colin Van Sickle for moving to Baku and not wanting the hassle of owning a thermal circulator anymore.  I still am in shock.

The link is a video of Heston Blumenthal's Perfect Steak.  Damn. He is good.
http://www.youtube.com/watch?v=vgF3gKBNKbM&feature=related

-Jerek

Kaji Review (Japanesse food porn surprisingly not in anime!)

Kaji
(plus sushi junkie shields)

Kuzu cake stuffed w/tomato, plum sauce
(Loved this dish, very concentrated flavours, the plum doing very well paired with tomato.)

Deep dried fish cake
& bamboo shoot dressed w/ bonito flake
(I was not the only non-Japanese Chef at the table to assume you could eat the bamboo sleeve.)

Tuna fat, soya sauce, mountain potato, egg yolk
(Uh, yeah, my new favorite four ingredients)

Sashimi
(Ocean Trout, Lobster, Octopus, Spanish Mackerel - OUTSTANDING)

Conch clam & mango sunomono
(Not convinced Kaji himself handled this... please don't hate me...9 out of 10 still gets the job done...)

Butter squash cake stuffed w/ chicken
(Loved the dashi flavour in the puree)

Grilled Mutsu fish-Saikyo style-
(By now we had had enough sake to warm up to our serious but friendly server and told her what the garnish on this plate is called in English.)

Pressed Eel
(The rice. I am ruined forever now. I have tasted why it's taken so seriously. The texture. The temperature. The flavours. My heart. I can only imagine what this guy thinks of Philadelphia rolls.)

"Noodle"
(Crazy awesome dashi, ginger, bonito broth)

Fluke Sushi

Ocean Trout, Salmon Caviar Sushi
(fyi, the caviar was as fresh as the fish.)

Tuna Threesome
(Flesh, Belly, Fat)

Go to Kaji.

If I actually post a review, it's because the place has influenced a flood of original ideas I have not seen before, creating culinary waves like a tsu...

...like how Kaji very much impressed me this past week.

When you hear of a place where ridiculously talented chefs like Toronto's Scott Woods stagiaire under to learn, go. It's a safe bet their $120 10-course table d'hote menu will turn into a lot of excitement in your pants.

This is why I went to Kaji with a half dozen cooks.
Named after its owner, the locale for the restaurant is so cool it hasn't even been gentrified yet.

There is no a la carte menu, only the choice of two tasting menus updated daily to suit what Kaji brings in. Oh, his ingredients? All from Japan. His fish? Flown in from Tokyo Bay the same day he performs culinary surgery on them. Nothing is used tomorrow.

His soya? From scratch. It's a miracle in a room full of agnostics... or something else that describes mind blowing... It's slightly thicker than what you are using, has about half the salt content (STAY WITH ME), and carries an almost fruity taste. It seriously caused all six adult professional Chefs I was with to first slurp then pretty much make out with the sauce holders when we ran out of sashimi to dip it in.

Sake may have had some influence...

Beneith the photos are Kaji's precise name descriptions, anything in brackets is me. First link is for Kaji's place, and I have attached incredible apres high-end sushi meal music that you must blare in a car filled with drunken chefs.


http://www.sushikaji.com/top.html

http://www.youtube.com/watch?v=tzTLArp6L_c

-Jerek

Colborne Lane; A Stagiaire's Experience

beef short rib (b), tea smoked squab (f)

working beet snow with nitro

beet salad

service
needed to use quick shutter speed so it did not look like i was standing there taking photos

black truffle + olive oil

height of service,
note how (colorful adjective) clean the line is

pineapple minus 197C

lamb loin

blow-torched cinnamon

pre-dessert

an organized fraction of what is in their dry goods area

post-dessert

I will start by summing up the whole experience staging at Colborne Lane.
It was pornographic. Yup. But better.

I am not about to divulge how it is the brilliant, crass cooks do their thing, as you should be the one to take initiative and stagiaire there if you're curious. Before heading in, a Chef quipped to me that there are so many components on the plate because there are "like 40 cooks working the line".

No, 5 actually.

These guys are rockstar cooks. Short shirts, tat-sleeves on most, a vocabulary richly basted in colorful metaphors - largely pertaining to fellow cooks on their most immediate cooking skills.

All that aside, they are among the most professional teams I have worked with. One is in the juice, then all our in the juice.

Many thanks to Colborne Lane's Chef de Cuisine Andrew Wilson for letting me show up and try to be of use to what turned to be their menu rollover weekend. Based on what I have seen in the inside, him and his team are what makes the reputation of Colborne Lane utterly justifiable.


-Jerek

http://colbornelane.com/