Flavouristas

Yesterday my wife and I felt a sudden urge to cook a good meal - simple but good and what is better than a wagyu steak. The meat is extremely tender and it has an incredible fat structure - do not over cook it - give it at most 1 minute on each side. For such a steak you need sauce. For that we use 2 kilos of bones for a meat stock. First the bones at rubbed with tomato pure and baked it for 30 min at 230 celcius. Put it in a pot with carrots, onion, a bouquet garni, cover it with water and boil it for 4 hours. Take away the bone and the veggies and filter the stock. Then boil it down with port wine until you have 1-3 dl left depending on how much sauce you want. As a garniture we made a nice little walnut cream. First you peel of the dark skin of the walnut (very time demanding) then boil them in sparkeling water and cream until they are tender and blend them. The wine we had with it was a Margaux from 1997 that matched the food perfect (I unfurtunately forgot the chateau since I thr

Vi var ude og spise på den nye smarte fiskebar i kødbyen sidste fredag. Efter at have drukket et glas frugtigt og mineralsk Riesling fra Mosel i den kølige sommeraften, fik vi nogle af de små retter fra menukortet. Til at ledsage retterne bestilte vi to forskellige lettere hvidvine, en Grüner Veltliner fra Weinhof Grill i Østrig og en Sancerre på Sauvignon blanc fra Domaine Vacheron i Loiredalen i Frankrig. Drengene fik Normande østers fra Normandiet. Dejlig smag af hav, som vi drak en harmonisk Grüner Veltliner til. Mens pigerne fik Fish'n'Chips med Sancerre til. Senere fik vi crabbe sandwich. og muslinger med tangsalat til

Tried MASH Steak House in Copenhagen. The concept is modern American steak. With food that is rather basic and very good. This photo is from their website . For starters we had Shrimp Cocktail which is closer to a shrimp bowl than an cocktail. The presentation was, well nothing to mention. Yet the flavour was nice but taken down a notch by the mouth feel drowning in dressing. The second starter were fried squid with lime and chilli. The rough style gives quite a better presentation. The irregular sizes and crunchy mouth feel enhanced the taste significantly. Good thing they were slightly less greasy than they appear. For main course we had N.Y. Strip steaks at 400 g. A no nonsense steak. USDA prime meat, corn fed, dry aged 90 days and grilled to perfection. The steak showed to be ripe with juice, tender and flavourful even if prefer my steaks just a bit less matured than this. For side dishes we had fries, chilli fries and creamy cheese spinach. We rounded of with a crème brûlée In con