The last post on this blog

Hello Readers!
I am excited to announce that this will be the very last post on this blog. I have moved all of the previous posts to my new website,!

At EatDrinkEXPERIENCE, you’ll find ALL of the content you enjoyed here plus some very new and exciting posts… It’s gonna be a whirlwind over the next few months and I am sure you will enjoy it!

Thanks for all of the support you have shown and thanks for reading!

Be sure to check out the new site and say hi in the comments!

Kata Robata

Kata Robata. If you want to know more about Kata Robata, feel free to check out their website… But I hope you’ll enjoy reading about my experience at this culinary gem.


I found out about Kata Robata at the YTAC “Kiss My Grits” competition a few weeks ago. I thought the Chef’s kimchee grits were interesting (in a good way) and made a mental note to try out their restaurant which I had driven by countless times.


A week later, while traveling for business I read through the YTAC program and landed on the Bio pages of Chef Manabu Horiuchi and Chef Seth Siegel-Gardner… Let me hit you with the highlights:


Chef Horiuchi, or “Hori” as he likes to be called, served as the Consulate General of Japan’s Official Executive Chef – preparing family meals and cooking for large social events…


Chef Siegel-Gardner was Sous Chef at Marcus Samuelson’s Aquavit, he worked for Scott Conant at Alto, opened Maze with Gordon Ramsey – first as sous, then executive chef, opened C-House with Samuelson, and staged at The Fat Duck with Heston Blumenthal…

Continue reading

28 March 2010: The Ramen Project Update

Okay, let’s get caught up on “The Ramen Project”…I’ve made a couple things since the last post:

Ramen Frittata. Pretty simple, boiled the noodles with the seasoning and strained really well, mixed with a few beaten eggs and pan fried…it was decent, but not too exciting.

Roast pork with crispy ramen/scallion cake and spicy Vietnamese pickles. The pork was the star of this dish, brined it over night in Chinese seasonings, roasted it [covered] @ 275 Farenheight until it hit 160 internal. removed it from the oven, let it rest while i cranked the oven up to 500, then gave it a couple minutes under the broiler to crisp the fat back…it was pretty awesome! I wanted to try it sous vide but I had an equipment malfunction 😦 still working that one out. I will bring the machine back to life! The ramen/scallion crisp was boiled noodles, sliced scallions crisped up in a lightly oiled non-stick….like hash browns (kinda). Vietnamese pickles are just some sambal, rice wine vinegar, sugar, and let some thinly sliced carrot and cucumber maserate.

Tonight I did a slaw with carrots, cabbage, red bell pepper, scallion, and a black sesame vinagrette. I had it with some of the left over pork…

So for those of you who are counting along at home that makes 4 dishes, one left to go…grocery list is looking like this:

  • Green onions (from wholefoods, cause my other grocery store was out)           $0.99
  • Cucumber (also overpriced from wholefoods)                           $1.53
  • Green Onions (from a normal grocery store)                                     $0.50
  • Rice Wine Vinegar (WAY more than I’ve used in all these recipies)                       $3.79
  • Red Bell Pepper                                                                                           $0.59
  • Total:                                                                                                                                                $7.40

        24 March 2010: Ramen Project 1

        24 March 2010: Day 1 of the Ramen Project.

        One trip to the store yielded $10.45 in groceries.

        Dark Meat Chicken:                            $1.71

        Pork Butt Roast:                                   $5.36

        1# Carrots:                                              $0.59

        .66# Zuchini:                                          $0.79

        (12) Top Ramen Packages:                $2.00

        Tonight’s meal: Barbecue [Flavored] Chicken with Ramen /Vegetable stirfry and crispy Fried Chicken Skin.

        The chicken was cooked Sous Vide (73.8 Celsius) with a BBQ Dry rub, then seared and glazed with homemade barbecue sauce (left over from previous use).

        The chicken skin was rendered in a frying pan and finished in an oven…resulted in something close to a pork rind.

        For the noodle stir-fry, I cut two carrots and one zucchini on a Japaneese Mandolin on the medium setting. I boiled the [un-seasoned] water for the noodles, dropped them and covered for two minutes. then strained the noodles and poured the liquid over the vegetables. I put the noodles into the hot pan that the chicken had been seared in, strained the vegetables and added them to the noodles. Finally, I seasoned the noodles with the chicken flavored MSG packet that came with the ramen.

        This meal was delicious! Total Cost: $1.72

        As a side note…My immersion circulator is having some issues…time to troubleshoot.

        24 March 2010: Self Inflicted food challenge

        Self inflicted food challenge: College Sheek.

        What do you think of when you think of college food? For me it’s Top Ramen.  Over the next week, I’ll attempt to cook at least five meals that feature the iconic noodle dish…

        Can I create some interesting dishes that feature a product available $1.00/6?

        Look out for dishes to come…