Robot & Chicks -still-life
65 degrees or so this morning in New York & upper 80’s in Chesterfield.. 90 🥵 tomorrow‼️‼️ Summertime haircut in effect.
So delightful and quirky! This soup of made from mushrooms and idiazabal cheese (a raw smokey Basque number) and comes with a smoked quail’s egg! Unlike fondue, it is not jelat at all.
One of those pintxos that make you go WTF. I’ve been cussing a lot whilst eating lately, which tells you .. a lot. It’s basically tuna steak, caramelised tiny white onion and arugula, dressed with another slightly sweet sauce.
You know my favourite part to eat are the cheeks. Like... cod cheek tempura. Sous vide ox cheeks. And when it comes to charcuterie, give me guanciale over pancetta (belly) anytime! Actually I always notice people’s cheekbones too, although not to eat. This braised beef cheeks number was divine. Tender and very earthy, with a tinge of Marmite endnotes. Dressed with a tail broth reduction and potatoes with tartufo nero.
Silhouette series 3. On set with the students at the workshop using some colored gels.
And the winner for quirkiest amuse bouche goes to..... When the bonsai tree is plopped on the table, before you register “OH that’s the kaipiritza!” 😂. I think it was passionfruit and some kinda vermouth?
'अपने कुछ और भी सहारे थे!'