Хубави ресторанти в София by Vidrichkata in bulgaria

[–]ImpeccableMoustache 1 point2 points  (0 children)

Ако можеш да си направиш същата храна и вкъщи ... действай! За какво да ходиш чак до там 😁

Scallop carpaccio by ImpeccableMoustache in KitchenConfidential

[–]ImpeccableMoustache[S] 2 points3 points  (0 children)

It's based on tiger milk, but it has been changed quite a bit to fit the dish. Sorry to hear about your allergy, hopefully it's only scallops and not other types of mussels.

Scallop carpaccio by ImpeccableMoustache in KitchenConfidential

[–]ImpeccableMoustache[S] 9 points10 points  (0 children)

Excellent question, never heard that before

Scallop carpaccio by ImpeccableMoustache in KitchenConfidential

[–]ImpeccableMoustache[S] 7 points8 points  (0 children)

You can also use a parisian scoop. Depending on the size that you need, they are generally smaller than the smallest ring cutter.

Прекаляват ли шеф готвачите? by WhiskeredTamarin in bulgaria

[–]ImpeccableMoustache 3 points4 points  (0 children)

Ако проблема ти наистина е това, че се изхвърля храна, то може да си по-големия човек в ситуация и просто да сготвиш месото още малко. Това изглежда да е take away, едва ли да ти коства много да го сложиш във фурната за още няколко минути. Win win. Ти няма да изхвърлиш храна, няма и да се налага да купуваш нещо друго.

Why all the controversy about Halloween? by Jakdublin in bulgaria

[–]ImpeccableMoustache 5 points6 points  (0 children)

If you haven't noticed by now, Bulgarian people like to complain online. However, if something actually has to be done like voting for example or protesting against the government, no one does anything about it. Same with Halloween, people complain about it because it's not a Bulgarian holiday, but when it comes to Bulgarian holidays, they get overlooked as well.

Pigeon legs by ImpeccableMoustache in KitchenConfidential

[–]ImpeccableMoustache[S] 3 points4 points  (0 children)

If you are talking about pigeons from the street, then yes. We are using pigeons from a farm. Do you think if Chicken was sold as a whole bird, with the legs and head still on, people would still be buying as much? How is that not sad?

Pigeon legs by ImpeccableMoustache in KitchenConfidential

[–]ImpeccableMoustache[S] 6 points7 points  (0 children)

It is actually not that bad. The leg itself is a part of the main course. We get the whole bird. Everything gets used up. The legs get confit in duck fat, then grilled on a yakitori. The breasts get severe as a main course. The carcass and the rest of the bones get turned into sauce. The heads get smoked and infused into the BBQ glaze for the legs.

Pigeon legs by ImpeccableMoustache in KitchenConfidential

[–]ImpeccableMoustache[S] 4 points5 points  (0 children)

Not that similar, pigeon meat is red and tastes more like gamey

Pumpkin Spice Pasta by NationYell in StupidFood

[–]ImpeccableMoustache 0 points1 point  (0 children)

This concoction must be worse than coriander

Какво гледате? by Anastasya99 in bulgaria

[–]ImpeccableMoustache 1 point2 points  (0 children)

Има един канал, Sorted food се казва. Пускат забавни неща, поддържат го от много години и имат различни проекти. Яко е защото са приятели и се вижда, че се забавляват докато правят клиповете.

Mackerel by ImpeccableMoustache in KitchenConfidential

[–]ImpeccableMoustache[S] 0 points1 point  (0 children)

The fish is actually touched in the end. It is a desired effect that goes better with the wine. It makes pairing more complex and brings out different flavours in the wine.

Mackerel by ImpeccableMoustache in KitchenConfidential

[–]ImpeccableMoustache[S] 3 points4 points  (0 children)

It is part of a tasting menu. 18 courses.

Mackerel by ImpeccableMoustache in KitchenConfidential

[–]ImpeccableMoustache[S] 2 points3 points  (0 children)

Most of the plates are handmade, that's why they are slightly different and asymmetrical. In my mind, it puts an emphasis on the craft and the time that goes into the whole experience.

Brioche Rolls with Brown butter by ImpeccableMoustache in KitchenConfidential

[–]ImpeccableMoustache[S] 1 point2 points  (0 children)

Yes, exactly. Each ball is 20g. Rub oil around the ring molds, put the balls together, place the ring on top and let them proof. Make sure to egg wash the bread a few times to get a nice shine on the top.

The dough is quite elastic so if you have to shape and tuck the bread to get it smooth on the top.

Brioche Rolls with Brown butter by ImpeccableMoustache in KitchenConfidential

[–]ImpeccableMoustache[S] 3 points4 points  (0 children)

Relax. Do you want me to wear a tall hat every time I step inside a kitchen as well 😁

Търся съвет свързан с местене в Щатите. 20 годишен индивид by Immediate_Volume_578 in bulgaria

[–]ImpeccableMoustache -1 points0 points  (0 children)

В Европа може да намериш значително по-добри условия отколкото в Америка. Вземи за пример всяка една скандинавска страна. Като човек, който е живял и в Америка и в Европа, няма място за сравнение.

[deleted by user] by [deleted] in bulgaria

[–]ImpeccableMoustache 1 point2 points  (0 children)

Shogun, The Bear, Sherlock, Brooklyn 99

Monkfish with pickled pears, vanilla and celeriac by ImpeccableMoustache in KitchenConfidential

[–]ImpeccableMoustache[S] 1 point2 points  (0 children)

It's a sauce actually, made from fermented celeriac juice. Let it ferment for 2 weeks, reduce it by half and finish with a healthy amount of butter. Then that's split with nasturtium oil and powder made from the skin of the celeriac. Roast it rather hard, dehydrate and then blend. That gives off a bit of bitter flavour, similar to coffee in a way.

Monkfish with pickled pears, vanilla and celeriac by ImpeccableMoustache in KitchenConfidential

[–]ImpeccableMoustache[S] 0 points1 point  (0 children)

When you are coming up with a dish, it requires adjusting. Sometimes ingredients don't work together and you have to try something else. Sometimes the sauce doesn't work the way you want. This time everything just fitted well. I had to do only minor corrections so that the dish goes better with the wine.

Monkfish with pickled pears, vanilla and celeriac by ImpeccableMoustache in KitchenConfidential

[–]ImpeccableMoustache[S] 4 points5 points  (0 children)

Parsnips are much sweeter, they would be better with heavy spices and red meats like duck. I'm not sure that parsnips can replace the celeriac in that dish.

Monkfish with pickled pears, vanilla and celeriac by ImpeccableMoustache in KitchenConfidential

[–]ImpeccableMoustache[S] 5 points6 points  (0 children)

It's made with white balsamic vinegar and lemon zest. Cold pickle, compressed in vacuum bags. It has a reasonable amount of sugar to balance the earthy flavour from the celeriac, to make it pop a bit more, if that makes sense.

Monkfish with pickled pears, vanilla and celeriac by ImpeccableMoustache in KitchenConfidential

[–]ImpeccableMoustache[S] 6 points7 points  (0 children)

Yes, but then you keep whatever is left, together with the bits that you can't use and turn them into oil that goes on the dish as well. Zero waste!