Recent content by joel1

  1. joel1

    lobster stock?

    I am sure you can google and find many but what I can is give you a rough idea of what I would do... roast about 300gr crustacean shells/heads with some peppercorns, star anise and fennel seeds in a smoking hot iron or heavy pot. Flambé that with Pernod/grand marniere or whatever brandy then...
  2. joel1

    lobster stock?

    I dont know in the US but over Europe there's a preparation called sauce a l'americaine (Pardon my French) which is a basically a shellfish stock + tomato and cognac reduced to thick paste (some like the Spanish add a pinch of saffron) which is commonly used to start any lobster bisque or...
  3. joel1

    Has any of you worked in Cambodia?

    No worries man, happy to answer. I am from Argentina but my grand parents were Sicilians so I have an Italian passport because italian blood-line... with this one I am able to go free to live and work around Europe. Now to work in an Asian country you need to first have a passport which allow...
  4. joel1

    Has any of you worked in Cambodia?

    I know food looks rustic... I even checked the 2 more 'modern' Khmer restaurast (Malis and Topaz) and you´re quite right... From the other hand it´s said that you can find Indian influence as well as Thai, Vietnamese, Chinese and Japanese... Honestly I have no idea of what I will find but I´ll...
  5. joel1

    Has any of you worked in Cambodia?

    Hi guys, I am working professionally since 14 years (I´m 33) and most of them working in Europe (I am Argentine) so Spain, France, Italy, Germany and now the UK.   So after being almost 2 years in the UK I am moving to Asia to work in Tokio in May. So I am finishing my notice period at the end...
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