CJWDT: Ukraine

11/11/14-11/14/14: Lviv, Ukraine

Back to winter’14(a bitter smile), Lviv, Ukraine!  After no luck on job-hunting@UK/western Europe, I decided to go to Plan B, going reverse’N’ towards Greece through balkan countries.  Speaking of Ukraine, it was my 50th country on my world tour……Start off 2010, took me 5 years…. YES!!!

Due to my budget, no stage set up(I did sent my CV, but no response) & time concern to get to Turkey before Christmas time, I went through fairly quick from Ukraine to Greece.  But I did quick peep n’ bite Ukraine cuisine in 4 days.

Lviv/Ukraine culinary web links:

http://en.wikipedia.org/wiki/Ukrainian_cuisine

http://www.activeukraine.com/five-best-ukraine-traditional-foods/

http://www.tryukraine.com/society/food.shtml

http://www.foodbycountry.com/Spain-to-Zimbabwe-Cumulative-Index/Ukraine.html

http://www.enjoyyourcooking.com/tag/ukrainian

http://lvivalive.com/c/dining

http://lviv.travel/en/index/wheretoeat

Munch N’ Inspiration:

Banosh: This maize grits polenta is usually made with sour cream just like cream fraiche for polenta / mascarpone for risotto.  And it’s typically garnished with bryndza(sheep milk cheese), pork cracking(one of the best fixin!) & fried mushroom.   I’m not a big fan of polenta, but I really enjoyed Banosh.   

The key of banosh is sour cream working as great supporting (f)actor.  Avocado/chorizo, stroganoff/rice… adding sour cream make difference.  ‘Simple delicious dip’ would be sour cream+mayonnaise and roasted vegetable, could be pepper/beet/eggplant….  I realize I use yogurt quite often, but maybe time to play around with sour cream & banosh!

Salo: Cured fatback, simple yet… delicious!  It’s hard to avoid ordering when I see on the menu.  Simple culinary rule:  More fat, more better!  Bone marrow, chicken but, pork/lamb/salmon belly…..  these are the items love to order for me.  Many chefs go ‘lighter’ and less butter on the sauce, but I love throwing some butter, especially winter time.

Speak of ‘fat’, there’s ‘grease’ which makes everything dogshit!  Talking how to make soigne jus, hundreds of chefs say different things.  In MY theory….  out of many, 3 important factors makes difference.  Caramelization, deglazing & the hardest of all…. -controlling fat-.   It’s a bit tricky…  skimming all the grease which come up at the beginning and keep off right amount of fat… -the flavor essence-.  Simple to say, hard to explain….  The world of making jus is surly deep.

Anyway salo is usually served just as sliced over crostini / bread.  It can be perfect canape/perfect one bites.  Flavor companion could be wide, pickle, compote, salsa…. and also seafood.  I like adding meat fat over seafood, especially shellfish because they are low in cholesterol.  Would be great to keep salo handy in the kitchen.  

Long way to Greece, CJWDT’14 ‘Balkan bomber bound’ European tour….  Romania next!

*Due to PC crash/data lost back in January, all the pics/images are borrowed from multiple websites.

CJWDT: Austria’14 & Hungary’14

Start with….  Happy new year from Cappadocia(not Italy, in Turkey), readers!  2015…. wow, has been 15yrs already since 2000, damn crazy, son!  CMV blog’15-wise, I hope this year I find my ‘right’ place and less traveling, more working and posting about my foods!!  And I want to update much more consistent….. know it’s hard but consistency is the key to be successful (by chef LG), let’s do this!  I Always x3 appreciate for swinging by this blog u readers, wish you all the best on 2015!!  K, first post of 2015…. start with Austria & Hungary!!

11/3/14-11/5/14:Vienna, Austria

11/5/14-11/10/14:Budapest, Hungary 

Kay…. first off…. to tell the truth I made this post once before Christmas, BUT somehow the post(draft) was all gone right before uploading the pics!  So…. I lost all the usual restaurant/culinary web links.  Please look up previous links for the web references.  Urgh, this makes me angry and so frustrated!

http://culinarymetalvagabond.blogspot.com.tr/2013/07/cjwdt-hungary.html http://culinarymetalvagabond.blogspot.com.tr/2013/06/cjwdt-austria.html

I spent only a day in Vienna and hold my butt off in Budapest for 5 nights.  I sent out several resumes in Budapest, but no stage.  The idea was I waiting for possible feedback form western Europe/Scandinavia for my CV I sent couple wks ago. But after all nothing really happened.  Although few restaurants in London contacted me/a bitter smile  ////  The Bull shit hate me!!!!!  Eh…..  let’s go on M n’ I!

    

Munch N’ Inspiration:

wiener schnitzel 

pounded meat thinly ,breaded and deep fry, I guess that’s  the definition of schnitzel.  As long as I can make thin(around 1 cm, I guess) planks, I could play around with vegetable , fruit, seafood and also setting gel such as agar/gellan.  I say pretty much anything tempura could transform into schnitzel as long as can be shaping into thin planks.  Planks could be made over layer of sheets > sheets could be made by pounder, roller, Japanese sealer(Tsuma-taro, one of my favorite kitchen gadget) and others.  So thinking over new schnitzel idea is infinitive, I say.  And I see tempura on the menu everywhere these days, but not schnitzel.  Say: WHY?  Let me think Temura vs Schnitzel!

1. ‘Shape’  Tempura could be any shapes and can be keep the shape natural and organic.  Shishito pepper, shrimp, baby squid… can be presented as natural ‘form’ and giving ‘character’, ‘height’ and structure’ into the dishes.  I mean of course it cloud cut into quarter, rectangle, farci and all other random shapes.  Schnitzel could be layer different sheets to combine flavor and also farci, I mean like cordon bleu action, but usually it’s FLAT.  It could be cut into triangle after deep fried and giving some dimension on the plate, but generally schnitzel is served as the shape uncut.  I say cutting schnitzel could give ‘edgy’ and sort of ‘mechanical’ looking rather than ‘natural’ and ‘organic’.  So I say these two method giving different ‘texture’ and ‘vibe’ into presentation, I say almost opposite impression  I say It would be good idea to mix n’ match depending on each and every different dish visions. 

2. ‘Flavor’  Have you ever making ‘tonkatus'(Japanese cutlet) / Schnitzel, there’s extra work more than tempura which usually just dip into batter once(or just flour up once before soak it up).  I used to work deep-frying station back in Japan, it’s PAIN IN THE ASS to crumble!!  Dip in AP flour, put in eggy mixture and crumble up with DRY hand(the key to crumble nice n’ evenly)… messy and pain in the ass!  But this dry crumble mix could be seasoned with lots of different dry goodies.  We cam flavor wet tempura batter as well but I think dry crumble have much more options.  I mean good thing, Schnitzels could be wet flavoring(marinaded) first and could be crumbled with additional flavor (herbal, nutty, spiced, e.t.c….), double ur pleasure, treasure pleasure action!(although you can sprinkle dry goodies on fried tempura…._)  So I say painny crumbling action may worth for getting the hands dirty……

3. ‘Crunch’  Kitchen rule 66:  More crunchier, More better!!!  Schnitzel beat the crap out of tempura!!!  Nnn.. I mean I have tried so many different tempura batter, but I say schnitzel crust have more crunch out potential.  Throw some nuts in crumb mix, extra crunch action is always delightful!!  But I also say crunchiness over deep frying is up to what to fly and the percentage of moist.  All I can say is anything I touch, I can make it crunchier by the title of Crubchy king.  I hate soggy deep fry product which just soaked up fry oil, urrgh….  HELL NO!!!

Verdict:  Nnnn…  I really think schnitzel containing really big potential.  May 2015 give some light on Schnitztel…..

Kay… no luck in North/Western Europe & UK hate me…. PLAN B: heading South to …. Athens, Greece!  CJWDT’15 “Balkan bomber bound” European tour, first stop Lviv, Ukraine………  CJWDT #50th countries!!!!

CJWDT: UK’14

10/27/14-10/30/14: Boulogne-sur-Mer, France

Caution: coming story is little long and nothing culinary, some story with Bull shit immigration!!

Start with old story:  I flew to UK back in 2010, my first CJWDT.  But I was rejected my entry by British immigration due to unable to present return ticket + discovery of my resume/knives/chef jackets in my backpack.  They stamped ‘cross’ on my passport, but I never took that as serious issue since it was not ‘illegal’ act, nothing like carrying drug or staying the country past the limit.  Yes, it is “just” common small mistake, I THOUGHT.

On 2012 I attempted fly to Ireland this time with outbound ticket(ferry ticket to UK).  REJECTED due to my past record.  The Irish immigration told me surprising information,  -I was not allowed to entry Ireland/Uk from any European countries unless I flew from home country(this case U.S.A.) with return ticket until 2015(5yrs from 2010)!!  ‘Just’ because I tried to get in UK with one way ticket before!!  Jesus crisis….  I mean all other Euro immigrations and many others in Asia/S.America don’t care if I have outbound ticket!!  WTF problem, UK!???

I can say Bull-shit, oops…. British immigrations is the worst immigration out of 60 immigration I ever come across!!  Fine…. I have secret weapon on my sleeve, Japanese passport!!(*I’m dual citizen)  Year 2014 I attempted to get in UK by ferry(ppl say easier to get in than airway) with my  Japanese passport which don’t show my ‘crime’ record.  I got bank record, copy of hostel reservation, outbound ticket…. ‘should’ be no problemo!  Set up some trials in London, many restaurants are interested to meet me… I MUST get in successfuly…

@the immigration:  “Have you ever rejected to entry UK/Ireland before?”  “!!… NO”  Yes, I lied but 1. if I say yes, they know my record and will reject anyway probably(Due to Irish immigration).  2. How many ppl come to UK, they can’t know it’s me(American CJ)  The immigration say “give me a second” and went to somewhere….   ……. I had VERY BAD FEELING.  Am I on the black list?  The immigration told me “U LIED, we have record back in 2010!”  I figured….. must be because of my name “Tadateru Tokudaiji”(*Veryx2 unusual/unique name) which I believe only exist ONE on this planet as long as I/my friends know.  …….. Wish my name is Ichiro Suzuki or something, they should be hundreds….

The officer escorted me to the office, asked me many many question.  I explained my situation “Sorry to lie, but because Irish immigration told me I can’t get in if you guys know my past record.  I have knives in my backpack because I’m world stagire / chef volunteer to learn.  I have been doing this, have blog to prove my activity.(THIS)  I have outbound ticket  to prove I’m leaving in 3 weeks.  I have the appointments to stage, please let me in!!”

The officer said “We can’t allow you to entry.  You must have ‘volunteer visa’ to volunteer and need to get sponsored for it.  Sorry.” and stamped on “X” on my Japanese passport as well, double cross on my two passport(Pic on the top), must be very unique/a bitter smile.  ——-MISSION FAILED——The bull-shit, oops…. British immigrations throw me out on the border town of France, Calais.  I was keep contacted by many restaurants in London afterwards(eventually total of 10!!), but I have to give up everything.(The only solution I have would be fly from JP/U.S. with return ticket)  ….(Sigh) this is SO ducked up!!  UK hate me PERIOD!  The below is the information I would share from my research.

UK restaurants:
London
http://www.fivefieldsrestaurant.com/
http://www.typingroom.com/welcome/
http://feraatclaridges.co.uk/
http://www.greenhouserestaurant.co.uk/greenhouse.htm
http://www.texture-restaurant.co.uk/index.asp
http://www.nunomendesholdings.co.uk/
http://www.hibiscusrestaurant.co.uk/
http://www.theledbury.com/
http://thecloveclub.com/ 
http://townhallhotel.com/corner_room/
http://www.hedonerestaurant.com/
http://www.kitchentablelondon.co.uk/
http://www.martin-wishart.co.uk/restaurant-martin-wishart/menus.aspx

http://dabbous.co.uk/
http://www.pollenstreetsocial.com/

http://www.restaurantstory.co.uk/
http://www.comohotels.com/thehalkin/dining/ametsa
http://www.restaurantsatbains.com/index.php  /  Nottingham
http://www.andrewfairlie.co.uk/ / Perthshire
http://www.nathan-outlaw.com/nathan-outlaw-restaurant/main-menu/  /  Cornwall
http://www.midsummerhouse.co.uk/menu/  /  Cambridge
http://www.lenclume.co.uk/index.html / Cartmel
http://www.thefatduck.co.uk/ / Maidenhead
http://www.restaurantfraiche.com/  /  Merseyside

UK culinary web links:

http://www.greatbritishchefs.com/

http://www.theeuropean50best.com/?SID=adae79a69d002cb165110d5d6ccabd5e&n=17

http://www.elizabethonfood.com/files/Liesbeth%20Auerbach/image/GM%20UK2015_Selection.pdf

http://www.cntraveller.com/recommended/food/michelin-star-restaurants-uk-2015

http://www.finedininglovers.com/blog/news-trends/best-restaurants-london-2014/

http://www.eatinglondontours.co.uk/blog/

http://www.timeout.com/london/food-drink/best-restaurants-in-london 

http://www.tablepouncer.com/london/restaurants/blog/best-restaurants-in-london/#.VEGrVYvLdqk

http://www.cntraveller.com/recommended/food/michelin-star-restaurants-uk-2015

http://www.businessinsider.com/best-restaurants-in-london-2014-7?op=1

http://www.allinlondon.co.uk/ultimaterestaurants/countdown.php

http://www.tablepouncer.com/london/restaurants/blog/best-restaurants-in-london/#.VEKjymuw2YQ

http://www.thelondonfoodie.co.uk/

http://www.britishlarder.co.uk/british-seasons/#axzz38eWnGxXf 

UK chef job search websites:

http://www.justchefs.co.uk/candidate/vacList.asp
http://www.gumtree.com/search?q=sous+chef&tq=undefined&search_category=chefs-cooks-kitchen-jobs&search_location=london&distance=0.0001
http://www.caterer.com/JobSearch/Results.aspx?Keywords=Chef&Sort=2&LTxt=London&Radius=5
http://www.indeed.co.uk/jobs?q=sous+Chef&l=London
http://www.chef-jobs.co.uk/job_directory.aspx?scat=-1&pro=47&loc=-1&type=1&con=2&word=
http://www.chefsjobsuk.com/jobs/
https://www.chefquick.co.uk/chef-jobs/find/?query=london&category=
http://www.gladstoneparkchefs.co.uk/jobs/
http://www.abbeyrecruitment.co.uk/JobResults.aspx
http://www.chefsearch.co.uk/job_display_all.asp?country=England&Region=London&County=London
http://www.berkeley-scott.co.uk/
http://www.chefsite.com/chef-jobs/jobs/list.html
http://www.miseenplace.co.uk/?p=vacancies&search_action=new&search_position=Chefs+-+Executive%2FHead+Chef&search_location=London
http://www.chefcentre.com/jobs.php
http://jobs.bighospitality.co.uk/jobs/restaurants/?utm_source=BH_top_navigationbar&utm_medium=link&utm_campaign=BH_top_navigationbar

Previous CJWDT:UK >>>
http://culinarymetalvagabond.blogspot.com.tr/2010/09/cjwdt-uk.html

After thrown on border town Calais, I spent a few days in Boulogne sur Mer for mental recovery and went on Frankfurt, Germany then Austria.  To complete Europe domination I must go to UK/Ireland some day…..   hopefully in next 10 years if the immigration let me in!  …. kay, coming up next > CJWDT:Austria’14 & Hungary’14, followed by Balkan bomber bound!!

Double post: CJWDT: Belgium, Netherlands & Germany + UK!! //// Meanwhile Sheeje on CJWDT’14-15 “Ancient city, Cotton castle & fairy pinnacles” countdown/beyond Turkish tour!!! Working on upcoming “CJWDT’15 “Sandstorm to India” Casacus/Central Asia tour(working title: Afghanistan/Pakistan is so much pain in the ass, mmm…. ) + So stoked for Pamukkale manana!!