Yesterdays word of the day...

Add this to your lexicon...

Dictionary.com
sapid \SAP-id\, adjective:
1. Having taste or flavor, especially having a strong pleasant flavor.
2. Agreeable to the mind; to one's liking.
Chemistry can concentrate the sapid and odorous elements of the peach and the bitter almond into a transparent fluid
-- David William Cheever, "Tobacco", The Atlantic, August 1860
I've raved about the elegant and earthy lobster-and-truffle sausage, the sapid sea bass with coarse salt poached in lobster oil, and the indescribably complex and delectable ballottine of lamb stuffed with ground veal, sweet-breads and truffles.
-- James Villas, "Why Taillevent thrives", Town & Country, March 1, 1998
Sapid comes from Latin sapidus, "savory," from sapere, "to taste."

Giles

Cheong Liew kicks ass! - Comment

ps. I bet you that the Hilton won't be spending any money on their Restaurant's any time soon!

Well I am eating humble pie, the Hilton is renovating the Grange Kitchen. Which again raises some questions: Aren't they all the same kitchen? Last time I was walking through the ground floor kitchen they looked like all the same kitchen? Maybe the term 'renovating the kitchen' is code for a good old fashioned ass kicking session!! I hope Cheong is dishing it out "Miyage" style!

They re open for the Truffle Dinner on the 7th August which is nice for them, wines from Romney Park (Balhannah, SA) and $299 for food and booze!

If you know other wise drop a comment!

Giles

Ready, Aim, Fire!! Lethlean hits the mark.

The flagship restaurant at the Hilton Hotel Adelaide has been reviewed by John Lethlean of The Australian newspaper... Read it...
Saturdays Review insert..
http://www.theaustralian.news.com.au/story/0,25197,25839287-14440,00.html
Follow up article this morning..
http://www.theaustralian.news.com.au/story/0,25197,25839593-14440,00.html

Comment:
Do not get me started about the Hilton Adelaide. Lets keep the food out of it for the moment.
It certainly is controversial!
I love it!
This review has been whipped up into a frenzy by parochial radio jocks and one eyed shlop journo's trawling the net. I know that Adelaide restaurants do not receive the critical review that all eateries jostling for your dollar should! If I had clout I would focus my attack on the inadequate skills of a local reviewer (who is paid by the very same Murdoch!) Mr. Tony Love of The Advertiser. His easy going, friendly, she'll be right story telling has left many Adelaide Restaurants untouched when clearly there were problems a foot. A good rocket under your ass can only be good in such situations - He (Cheong Liew) should react and get moving - either out of the Hilton and away from their protection or push them (Hilton) to create something worthy.

I remember about 5 years ago the same was written about Magil Estate Restaurant in The Australian (not Lethlean), although the head chef was not as notable as Mr. Liew there was significant reputation on the line and the review was scathing. Very little was said in the Adelaide media then, which reflects badly once again on our local print and radio. Why this time - and why Cheong, not Mr. Bryant? Through all this it must be said that Cheong is not Executive Chef - another celebrity chef Mr. Simon Bryant is in that most important position. The responsibility for every plate of food lies with him, and I assume very gingerly that Bryant was overseeing Mr. Lethlean's meals. Bad luck for Lethlean that Bryant wasn't shooting a self promoting romp with another of the states self inflated food celebrities Ms. Beer!! Other examples are The Wine Underground, Blakes Restaurant, Chloe's, Norton Summit, D'Arry's Verandah, Bridgewater Mill etc. They all receive unequivocal praise, without a hint of critical review. Maybe the review sections of Adelaide's media should be titled "What I ate on the weekend".

Giles

ps. I bet you that the Hilton won't be spending any money on their Restaurant's any time soon!

Tom Ka Gai / Thai Chicken & Coconut Milk Soup - Video Recipe

Subscribe to thesculleryblog video recipes on itunes copy & paste this link into itunes... http://thesculleryblog.blogspot.com/feeds/posts/default?alt=rss

In itunes go to: "Advanced">"Subscribe to Podcast..."> "Paste link..."Ok!

Giles

Jerusalem Sheshkabab House - Review

Falafel is a mystery, an enigma where all the components are clear yet the resultant form can be as the changing weather is torrid and nasty or light and fluffy. Jerusalem Sheshkabab House has been serving tremendous Falafels since 1972. They are lightly textured inside and encased by a crunchy crust, UFO shaped and so consistent it is like they are cloned from a perfect specimen taken from the ancient city itself. Devotees of this quirky restaurant know it is consistent but this is not the main reason for its long lived success. Like the Falafel so many aspects of Jerusalem contribute to the enticing, invigorating experience. Owner Michael Merhi informs me after re acquainting ourselves that his father Steve started the small business back when the western world was learning to love its multicultural cuisine, I suspect Adelaide was barely coming to grips with it even then. My earliest memories of the dimly lit, authentic venue is the low slung fabric ceiling that I could almost touch with my outstretched hand and now I have to tilt my head to miss. First time patrons are instant fans of Jerusalem, amazed that the food is always served quickly, cheaply and without fuss and sometimes with gruff. Enter on a Saturday evening and you might struggle to find an empty table, barter and plead a little and you will be rewarded. BYO is the cheapest in the city ($1.50) and on a busy night remember a bottle opener – cos’ you could go thirsty. A tribute to the efficiency and style of the venue is that no one ever stays as long as they initially intended. The food arrives before you can check for extra bread, Michael knows there is money to be made as tables turn over several times a night. Another ingredient in the Jerusalem mix is the short menu with highlights like Hummus $7.50 and Babaganoush $8, both which bare the signs of a swiftly ladled spoon smoothing them underneath the spice and oil. There are plates of Tahini $6.50, Yoghurt $6.50 (and cucumber) and Tabouli $7.50 salads that are mostly fresh but can vary. My pick is always the cooling Yoghurt salad. Warm quarters of flat bread are served in a retro plastic basket, take note it is not a sin to run out of bread before accompanying dishes but it is on the contrary. Further down the menu are favourites like flattened thumbs of Lamb Kafta $13 in spicy yoghurt sauce, florets of Cauliflower $10 are on offer with the same sauce but no one seems to mind. Upstairs there is a function room available for banquets, and they wave the BYO fee and throw in a belly dance!
Heated political debate, artistic turmoil, free thinking socialism, right winged conservatism all squeeze and jostle for position in the glossy red booths. As if on queue the eternal struggle reappears as guests eye off a lonely falafel, both sides stake their claim, bread poised at the ready to scoop up the pillow of chick peas, herbs and spice and douse it in forgotten dip. Such conflicts can be resolved with more diplomatic Hummus and no one leaves empty or dissatisfied. Jerusalem Coffee $3 and Baclava $3 is one of the final ingredients to the success of Jerusalem Restaurant, a little aromatic punch reinforced by the honey spiced pastry. Each time I return to Jerusalem my faith is reaffirmed by their authentic Middle Eastern food, charming interior with loads of character, cheap, fast, and consistent yet still the mystery remains intact.

Giles