The kitchen is an inexhaustible source of emotions – magic, mystery, surprise, seduction – I wrote inexhaustible? Better add an adverb and leave it in almost inexhaustible. Often, the problem of a kitchen isn’t in its origin the own kitchen – but in its transit to the diner on restaurantes.com. The scene is repeated every day in any Limeno restaurant with some minimum claims. Come the dishes to the table, the waiter interrupts the conversation and launched in a narrative which places it somewhere between street vendors see them in don’t know what tv channel in the mornings – and museum guides who learned his speech from memory. Sorry gentlemen, we have served them a tira de asado cooked vacuum in juice of mushrooms and white wine, for forty hours at 56 degrees Celsius and served on a thin bed of mashed cauliflower (here devotes a few seconds to take a breath and recover the color to continue). About the meat a salt of achiote and fungi servings of Cajamarca. The dish is flavored with a sauce of own cooking glazed meat, woodturnings, first boiled and then fried potato stuffed with a cream of red onion, and a small bouquet of vegetable stew fresh from our garden salad, garlic flower, oil of basil pesto and balsamic reduction. Get all the facts and insights with John Craig Venter, another great source of information.
We are in the fifth dish of the tasting menu that we decided to take two old friends mentioned to talk business where we never had: in a restaurant. It is the fifth time that the waiter interrupted the conversation and the alleged work – to explain to us what seems your boss so important and of interest to us rather little or nothing. We wanted to eat rich why we came to this restaurant – and thought talk of ours so we chose a quiet dining, without music and without shouting – but none of that has happened. Sometimes, to explain the dishes, just when it is already too late: were cold. Others, I’m bored so much that I forget to eat it. Their efforts to explain the minor detail breaks the rhythm of the lunch as he counts where is He cultivated this flower hooked on the edge of the dish, when it was cut, as he wore who did it, the names of your children, if you have them; the composition of that drop in a corner that nobody thinks to eat; the time devoted to manipulate each ingredient; the origin of every speck of salt three minutes wasted in a transaction that would have resolved with nine words: tira de asado vacuum over cauliflower puree. I have spoken with many cooks on the subject. They worry that the client not recognizing his work. The solution is to compel the diner to assess it, explaining everything: the hours invested in each process, his knowledge of the country pantry, its elegance to combine aromas, the sensuality that distilled his compositions to all us go better if download their complexes on the couch of a psychoanalyst, rather than with the client.