This is a crazy luxurious dish, containing some of my most favourite seafood in the world, and cream and butter. I've had uni sauce for pasta before, mostly in fancy restaurants and the like, but not to this degree at home. Well, ok, we did attempt an uni cream sauce once, with actual fresh uni, but this dish, this dish nails it just so. Just the right amounts of cream and uni and other goodness (mentaiko was definitely the key) to turn something fantastic into something orgasmic.
Whenever I open a cookbook for the first time, I’ll usually skim the recipes with photos first. Are they appealing? Do they make me want to read the recipe? Do they make my mouth water and immediately start plotting out how I might make the dish, and soon?
Restaurant menus can be different. They often don’t have illustrations or photos accompanying the text, and the way a dish is described or written may have to work twice as hard to entice and lure and seduce.
NYC in late 2009 was a great trip. I'm jonesing to go again, perhaps sometime next year when I hope to also make it to another favourite eating-town, Chicago. As I've mentioned before, our trip to New York had turned into a bacchanalia of eating and drinking - would that our bellies were bigger, or that I had a higher tolerance for alcohol. 5 days and 4 nights just wasn't enough to make a dent. Momofuku Ssam Bar was indeed a highlight, and one of the dishes that struck me the most for its beauty and delicacy was the cured Hamachi crudo dish.
We knew we were going to have very limited time in Vancouver. 3 full days, most of which would be taken up by family gatherings (Chinese Banquets, a wedding, a wedding-related cocktail and hors’d’ouevres afternoon)... DD had mapped out a strategy of how to make the most of our time in Vancouver/ Richmond, food-wise, and that was to target the best items or dishes that specifically typified “Vancouver” -- that which we may not be able to get anywhere else. Needless to say, Japadog was in our sights.