Friday, September 18th, 2009
Takumi is the place to visit if you are in the mood for a culinary masterpiece. This Melbourne Japanese restaurant is the best of its kind. Not only is the food of remarkable quality, but the location and design of the restaurant produces a relaxing and enjoyable ambiance.
Being the only Japanese restaurant in Melbourne that offers Wagyu beef, you can rest assure that it will be tremendous. If you don’t know what Wagyu is, it is a premium grade cut of beef. The meat is so tender and juicy it melts in your mouth. . The Wagyu beef burger, grilled and marinated with Sukiyaki sauce is a popular selection among lunchtime customers. Personally, I recommend trying the Wagyu Yakiniku Lunch Set. The beef is served raw and is cooked on a charcoal grill. Companioned by veggies and a complimentary glass of beer or wine. Not only does this taste flavorful, but being able prepare it yourself adds an added touch of magic.
This Japanese restaurant may specialize in Wagyu beef, but that is not the only tasty delicacy it has to offer. Frequent lunch patrons also love the bento box. The restaurant offers a few selections on the main entree for the bento box. A common Japanese dish is Gyoza. These pan fried dumplings are extremely good and addictive. One is certainly not enough. If you are a seafood fan, give the Unagi bento Box a try. Unagi is smoked grilled eel and is a very popular and delicious Japanese restaurant dish.
The decoration of the restaurant provides a very zen-like feeling. It is relaxing and inviting which makes you feel like you are right at home. The sleek and comfortable high back chairs and subtle decorations have a tranquilizing affect and allows you to feel like you are having a quiet meal at home, even though you are in the presence of other patrons.
Overall, Takumi is a marvelous Japanese restaurant. From their delicious menu offerings, to the many different choices of Saki, this Melbourne Japanese restaurant is number one on my book.
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Sunday, January 4th, 2009
I have to feed the baby all the time. I wish that the baby could feed herself all the time, that would make my life a lot easier. Everyday when I wake up in the mooning I have to give her a bottle and play wither her for a few hours before she eats again. This time I actually have to feed her real food. It is not real food though, it is more like mush in a jar, but she seems to like it very much. It makes me think of what it would be like to an old person. So I need to sit and feed her. The food that she likes the most is the carrots and the sweet potatoes. Now that I think of it, I think that she likes all food that is orange. She like the peaches, carrots, sweet potatoes, squash and oranges. Feeding her is the challenge though. Learning how to maneuver the spoon is an art form. You need to learn how the baby eats and how to use the spoon like a spatula to scrape the food off of their face, and into their mouth. Once you have that trick, the rest they say, is cake.
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Tuesday, June 3rd, 2008
1 1/4 cups graham cracker crumbs
2 tablespoons sugar
3 tablespoons butter or margarine melted
2 pounds cream cheese
1 cup sugar
8 ounces sour cream
1/4 cup cocoa
2 eggs
1 cup flour
3/4 cup heavy whipping cream
In a 5 quart mixing bowl place 2 pounds of cream cheese and 1 cup granulated sugar and mix on low speed until cream cheese is softened and smooth, place in bowl 8 ounces sour cream and continue mixing until well blended, at this time add 2 eggs, mix for 2 minutes then add 1 cup flour, 1/4 cup cocoa, and 3/4 cup heavy whipping cream, mix on second speed until smooth and creamy.
At this time your cheesecake mixture should be fluffy like ice cream as it comes out of the ice cream machine.
Prepare your 10 inch x 2 inches spring form pan, in a large bowl place your graham cracker crumbs and 2 tablespoons sugar, and your melted butter or margarine, then with a wire whisk, whisk them together until well combined, brush onto the sides of your spring form pan a little softened butter so the crumbs have something to hold to, place the crumbs on the sides and bottom of the pan.
Now you add slowly to the pan your cheesecake mix as not to disturb the crumbs too much, now you should have a full pan.
Preheat your oven to 275 degrease and not more, when your oven is hot place the cake in it and bake for 55 minutes then shut off the oven and let it in there for 3 hours, at the end of this time you should have the most beautiful cheesecake you ever seen, let the cake on the table for 1 1/2 hours then place it in the refrigerator for about 2-3 hours. Now remove it from the pan and enjoy.
You can put a coconut pecan topping on it if you like.
About The Author
Andrew Krause is a Chef and Pastry Chef for over 30 years, at persent I own a Gourmet Bakery called The Cheese Confectioner.You can visit my site at http://www.andies.cashhosters2.com
NOTE: You are welcome to reprint this article online as long as it remains complete and unaltered (including the about the author info at the end), Please a send a copy of your reprint to pastrie@verizon.net
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