by Dave Arnold Ike-Jime is Japanese fish killing technique. In general, Japanese technique is the most advanced in the world, although Australia and New Zealand are pioneering fish anesthetics that advance fish killing even more. Two reasons to care about how your fish are killed: proper technique insures the best quality fish, and is the […]
by Dave Arnold Tsukiji is the largest and most important of Tokyo’s wholesale markets. Unlike any other market I’ve visited, the selling at Tukiji is organized into auctions between large wholesalers and middlemen. These middlemen are still wholesalers in the US sense, and they resell their goods to smaller markets, restaurants, and consumers. You […]
By Dave Arnold The Park Hyatt Hotel in Tokyo asked me to come over and make Booker and Dax style cocktails at their New York Bar. Nastassia and I made drinks and taught techniques for four nights, overlooking the city from the 52nd floor. If they ever offer to fly you over and set you […]
But now I’m back. by Dave Arnold Sorry for the 7 month pause. Excuses are lame, but I’ve been swamped with opening a bar, starting a business, writing a cocktail book… I’m starting fresh. I’m proud of this site and my (overly lengthy) posts to date but — so that I can once again send […]
by Dave Arnold Should you salt meat before you sear it? I thought the answer was always yes. But the answer is: it depends. My Previous Position: Some cooks don’t like to salt before they sear because, they say, salted meat loses juices. But who cares? Losing juice does not mean the meat won’t be […]
