Word: tempura
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Dates: during 2000-2009
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...agricultural apocalypse still seems a long way off. But if the entomophagists have yet to win many converts, they've definitely earned the curiosity of the crowd, which huddles beneath a tent to watch Gordon and Gracer in a bug cook-off. Gordon serves his crickets orzo with tarantula tempura, which he makes by frying a fist-size arachnid. (I skip the spider. I like my job, but not that much.) It's Gracer who takes first prize, however, with a series of dishes, including a tasty salad with Queen Atta ants, stinkbugs and, best of all, waxworms, whose popcorn...
...South Korea, there’s actually a chain of South Korean American Chinese restaurants. They even have the take-out boxes. So it has evolved into its own set of dishes and expectations because that’s what people want. Food is all relative. We think of tempura as Japanese but it’s actually from Portugal in the 1500s. And we think of potatoes as something very Irish, but potatoes are from Peru. THC: What kinds of discussions were you hoping to provoke with this book?JL: The large aim of the book is to make...
...husband and I entered Osaka's Kitcho restaurant, we knew we were in for a one-of-a-kind meal: a master class in kaiseki, or formal banquet cuisine, and also in luxury, Japanese-style. Kaiseki is nothing like most Japanese food abroad. Sukiyaki, tempura, teppanyaki and even sushi are modern and often fusion inventions, many of them created to suit foreign tastes. A kaiseki banquet consists of multiple elaborate minicourses of rare seasonal ingredients, most unknown outside Japan. More than a meal, it's a multidisciplinary feast for the senses. Since it has roots in the Zen tea ceremony...
...uses the machine to prepare desserts like cherries penetrated with vanilla and spice that still, remarkably, have the firm texture of freshly picked fruit. And Dufresne, chef at New York City's wd-50, eagerly awaits the arrival of his recently ordered Gastrovac to experiment with improving fried foods. "Tempura, for example, can be a tricky thing to make - the vegetables can get soft; seafood can be overcooked," he explains. "With its lower temperatures, maybe we can use the Gastrovac to make a better, more foolproof tempura." For the team at the Polytechnic, that kind of interest has been invigorating...
...There's also plenty of bonhomie to be had at nearby brasserie Belleville, tel: (1-718) 832 9777. Finally, there are three restaurants that gastronomes shouldn't miss. The one-year-old Stone Park Café, tel: (1-718) 369 0082, serves a daring menu that includes tempura oysters and marrow bones; Convivium Osteria, tel: (1-718) 857 1833, marries Spanish, Italian and Portuguese dishes; and the Northern Italian Al di La, tel: (1-718) 783 4565, which is famous for its tripe appetizer, is the epitome of a cozy neighborhood restaurant. Do note that Al di La doesn...