tag:blogger.com,1999:blog-493144429387237025.post554325144031451517..comments2024-02-23T21:03:31.489-05:00Comments on Tinkering with Dinner: Cobaya PODzilla dinnerbilljachttp://www.blogger.com/profile/09260406336065905545noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-493144429387237025.post-3731949324849614492010-06-18T19:18:04.895-04:002010-06-18T19:18:04.895-04:00At first I was wary of the scoop of avocado ice cr...At first I was wary of the scoop of avocado ice cream on the salad, but I thoroughly enjoyed the creamy, cold, sweet, rich contrast to the firm-tender warm swordfish, and the crisp, cool, bright flavors of the salad. It was a perfect melange a trois- interesting, surprising, delicious.Melissanoreply@blogger.comtag:blogger.com,1999:blog-493144429387237025.post-53727376931388318082010-06-16T14:11:50.687-04:002010-06-16T14:11:50.687-04:00criticism is good, keeps us on our toes. I enjoy y...criticism is good, keeps us on our toes. I enjoy your honesty.<br /><br />BTW: we are condiment nazi's <br /><br />looking forward to cooking for you againUnknownhttps://www.blogger.com/profile/01384404704617073379noreply@blogger.comtag:blogger.com,1999:blog-493144429387237025.post-62413682191266285152010-06-15T14:02:05.845-04:002010-06-15T14:02:05.845-04:00Good write-up. I completely agree with you about t...Good write-up. I completely agree with you about the avocado sorbet in the salad. I thought it was too sweet for the mix and would have worked better if it had a more concentrated avocado flavor and less sweetness. On its own, however, it was good.Paulahttp://www.mangoandlime.netnoreply@blogger.comtag:blogger.com,1999:blog-493144429387237025.post-61601389851275393292010-06-15T09:40:08.071-04:002010-06-15T09:40:08.071-04:00Thanks for coming by with clarifications. I'm ...Thanks for coming by with clarifications. I'm going to make the effort to come by the gastroPOD (incognito if I can manage it) to try a burger when you aren't catering for a ravening mob. I suspected that might caused some issues.<br /><br />I must have misunderstood what Carla told me about the meat in the banh mi. It's no wonder I couldn't identify it when you added beef flavor to the pork. I should have mentioned that the sriracha was there. I was going to put some on, but Carla warned me against autocondimenting with it since there was already some mixed in the sauce.<br /><br />Thank you for cooking for us. I think most folks there enjoyed themselves unreservedly. The percentage of judgmental bastards like me was pretty low.billjachttps://www.blogger.com/profile/09260406336065905545noreply@blogger.comtag:blogger.com,1999:blog-493144429387237025.post-78043089081416113752010-06-15T02:02:16.089-04:002010-06-15T02:02:16.089-04:00interesting write up to say the least. The only de...interesting write up to say the least. The only defense of our burger from a non ego web surfing chef:<br />come try our burger one day on the street when it's hot off the griddle, cooked a la minute for you.<br />It's a different story cooking for 64 hungry, underground diners.<br />That being said, we are all invited to our own opinions.<br /><br />other notes:<br />My assistant is Carla, my wife. The taco meat as stated was pulled pork cooked in oxtail jus and srirracha was provided to add extra spice.<br />The octopus was cooked utilizing a pressure cooker which yields an excellent product.<br />Sous vide was used in this event and in the Pod heavily because of it's consistency of product for large crowds.<br />Thank you for coming out to our event and for such a detailed synopsis.Unknownhttps://www.blogger.com/profile/01384404704617073379noreply@blogger.com