http://www.saltshaker.net/20061010/first-rank Casting a little flavor (and a few aspersions) on the world of food, drink, and life Sun, 12 Oct 2008 22:42:28 +0000 http://wordpress.org/?v=2.6.2 http://www.saltshaker.net/20061010/first-rank#comment-7958 SaltShaker » Blog Archive » Sweet Tooth Fri, 01 Dec 2006 12:35:11 +0000 http://www.saltshaker.net/20061010/first-rank#comment-7958 [...] Now, let me start with the one dish I did kind of like. You might remember my discussion of one of my favorite cheeses, burrata. Here, the burrata was served in a nice ball, cut open to reveal its oozing interior, and accompanied by a small sort of vegetable cake and a roasted half tomato. It was good, well, the cheese and tomato were - the vegetable thingie was like sweet carrot cake. One of our dining companions assured us that the morcilla sausage, several large cylinders set in the midst of some greens was good, though accompanied by a sauce which she seemed to ignore. The “thai salad”, while packed with interesting greens and shrimp, and beautifully presented, was doused in what may as well have been dulce de leche. Our waiter explained to us that “thai food is all covered in caramel, that’s the style”. Umm, no… it’s not. Yes, there’s some sugar used in it, often caramelized, but it needs the fish sauce (of which little was present) and the spicy chilies (of which none were present) to balance it. [...] [...] Now, let me start with the one dish I did kind of like. You might remember my discussion of one of my favorite cheeses, burrata. Here, the burrata was served in a nice ball, cut open to reveal its oozing interior, and accompanied by a small sort of vegetable cake and a roasted half tomato. It was good, well, the cheese and tomato were - the vegetable thingie was like sweet carrot cake. One of our dining companions assured us that the morcilla sausage, several large cylinders set in the midst of some greens was good, though accompanied by a sauce which she seemed to ignore. The “thai salad”, while packed with interesting greens and shrimp, and beautifully presented, was doused in what may as well have been dulce de leche. Our waiter explained to us that “thai food is all covered in caramel, that’s the style”. Umm, no… it’s not. Yes, there’s some sugar used in it, often caramelized, but it needs the fish sauce (of which little was present) and the spicy chilies (of which none were present) to balance it. [...]

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