24 and more

life

Today marks the 24th year of my rabbit existence. I’m sending a high five in thanks to all of you who have made and continue to make my life beautiful. Cheers. Here’s to many more to come.

Bar Zeruko

I’ve been here only twice but already Bar Zeruko is one of my favorite pintxo bars. The chefs incorporate innovative techniques and flavors into their pintxos while maintaining some of their Basquenticity. So far I have consumed at least 10 different pintxos and not been disappointed. If this was the case in Boston, perhaps I’d take credit for consistently picking ‘the winners’, but only because I’ve lived in Boston all my life and am somewhat experienced at deciphering menu marketing jargon, aka reading between the lines or weeding through the bs. No, it’s not me. Zeruko just gets it right.

Kokotxa de Bacalao

Who would think to pair cod jowl with foie? The unlikely pair fare well together because the foie is neither greasy nor uber rich. The acidity of the gelatinized sherry-like sheet  balances the finish so your palate is left feeling clean, and ready for more pintxos.

La Hoguera de Bacalao

As Zeruko is known for its bacalao, we proceeded to order more. Last time (as in two nights ago), la hoguera seemed to be the crowd favorite. I didn’t order it then because I figured it was all show. In this case I love to be proved wrong. The smoke smell is more potent than it tastes. The actual flavor it imparts unto the tender bacalao is quite subtle and perfectly so. We ate as directed, ‘self-grilling’ the bacalao for one minute on each side then topping it on the herbalicious bread chip. Divine. However, I did find the oozy, fizzy shot of green (perhaps a combination of sparkling wine and some herb purée) to be superfluous.

Hamburguesa de Txipiron

Every txipiron pintxo I’ve had in SS so far, I’ve loved. SS is squid heaven. So fresh, so supple. Here the chefs made the txipiron into a tartare patty (hence, hamburgesa) and seared it on each side just enough to crust, not too much to cook it through. Here texture is everything. Sandwiched between the airy tinta cloud and a crunchy crouton base, the ‘hamburgesa’ is not your typical burger, but it succeeds. Don’t forget to dip in wasabi relish. Tasty, playful and Asianified.

La Tamborrada de San Sebastián

Alas, I have arrived again in San Sebastián! I was just in time for the yearly 24-hour cacophanous festival, formally known as Tamborrada. There are various tales behind the origins of the celebration, dating as far back as the 18th century. It’s all history to me. Did somebody say festival?

Conductor

We sang, we danced, we drummed. Various large groups of ‘chefs’, ‘soldiers’ and ‘musicians’ marched through and entertained us. Bravo! Their weeks of practice paid off! Continue reading

Best [eats] of 2010

2010 was a glorious year in food and travel for me. I am very fortunate [and forever indebted to those who made it possible] to have experienced all the delicious journeys I did. Here’s a look back:

The tastiest, crispiest-skinned pork chop:

Restaurant Martín, Shanghai

The freshest ikura (with edamame soy beneath):

Urasawa, Beverly Hills, CA

Best intermezzo (passion fruit custard, XO rum granité, coconut foam):

Joël Robuchon, NYC

The best taste-bud-numbing spicy (lazi ji 辣子):

Chuan Ban川办餐厅, Beijing

Favorite ‘cold’ dish veggie-seafood medley (dashi jelly with sea bean, bell pepper, zuchini, tako, white fish):

Sugawara, Tokyo

Best shaved-ice, a.k.a. mountain of ice with various bean and gelatinous toppings:

Bellagio鹿港小镇, Shanghai

Best gelato (or in this case, lemon sorbet):

Grom, Paris

Best drinks (my favorites include: 1919, French 75, Old Cuban, Sazerac…just to name a few):

Drink, Boston

The ultimate naan bing (okay this was actually 2009 but I’m still remembering it!):

Tian Shan Mountain 天山, Xinjiang 新疆

The best banh-mi sandwich [aptly hidden inside a convenience store on Larkin Street]. Don’t forget the jalapeños!

Saigon Sandwich, San Francisco

El mejor jamón [bellota]. Que rico:

Bar La Cepa, San Sebastián

Crispiest sea-bass [with safffron emulsion]:

The French Laundry, Yountville

The coolest gougère [pillow]:

Meadowood, St. Helena

Best cheese course (chevre, roquette, pain et miel confiture):

Une Table au Sud, Marseille

Favorite dessert [an ode to Alex Stupak] (vanilla-mango ice cream, yuzu, spruce):

WD~50, NYC

Best ma soy (house soy sauce), anago and bonito [an ode to Yasuda-San] :

Sushi Yasuda, NYC

Best pasta (Fresh cut semolina spaghetti, crab, Santa Barbara sea urchin, basil):

Marea, NYC

Tastiest post-dessert treat (Olive oil ganache):

Spring, Paris

Best offal (Tête, langue et cervelle  de veau croustillante, pommes vapeur et sauce gribiche aka crispy head, tongue and brain of veal with boiled potatoes and gribiche sauce):

Café Constant, Paris

The juiciest, most tender pork bun (“Chairman Bao” with Berkshire pork, haus relish, Taiwanese red sugar, crushed peanut, cilantro):

BaoHaus, NYC

The tastiest non-standalone-uni dish (Santa Barbara uni with black soy bean yuba in shiitake broth):

Soto, NYC

The ultimate beef [flap meat] roasted over an open pit (Annual Portuguese American festival held in August):

Portuguese American Recreation, Woburn

The best chocolate tart (smooth, velvety, deep):

Les Cocottes, Paris


 

 

Stay tuned…

New Record!

New Record! This is a higher euphoric high than one felt after setting a new record in the slot car derby from Mario Party. Thanks to all who read my blog today, perhaps a majority of those snowed-in [as I am currently] in Boston! I hope you continue to [presumably enjoy] and read, especially in 2011 as I cook, photograph and eat my way through Spain!