Monday, October 1, 2007

Official Site Update

The official site had a small update with a new picture of a chef with a recipe written in japanese on the back. What it means is beyond me.

Translation from
Thank you for checking us out! We are introducing this week's tasty one dish. Make sure you eat it cold!

* Skinless chicken breast - 2, cut in halves
* Sŭen noodles - 10 oz.
* Watercress - 1/2 cup cut into small strips
* Turnip - 1/2 cup, thinly sliced
* Shiitake Mushrooms - 1/2 cup
* Chicken stock - 1/3 cup
* Sake - 2 tbsp.
* Sugar - 1/2 tsp.
* Deep Sea Nectar - 1 pinch

In a small saucepan, stir together 1/3 cup water, chicken stock, sake, and sugar. Chill it until it becomes cold. Grill the chicken breast on both sides for about 8 minutes, and then chill. Boil the noodles for about 3 minutes, and then run under cold water until chilled. Mix the watercress, radish, and mushrooms into the sŭen. Slice the chicken thinly and arrange on top of the sŭen mix. Just before you serve, put the deep sea nectar in the sauce and pour over the noodles generously.

Go Go Delicious Chef!

In addition to the official site update, a new site was discovered Tagruato Corp (details here). As Dave's Movie Corner discovered, doing a google search of Tagruato brings up an interesting resturant review hit for Garbanzo's in Norway. The writing is a bit full of it and boring but there is one part that reminds me of Slusho's origins as an ocean floor secret ingredient found by Slusho's founders' son Ganu (Tagruato Corp's CEO).

I called Chef Nakamura to my side, clapped him upon the back, and demanded an explanation. I quickly realized my mistake, as Nakamura is a somewhat long-winded fellow. The recipe, he blabbered, was sent to him by his brother, a fellow chef working in Tokyo, where it had been gaining favor in some of Japan’s most well-renowned restaurants. It contained the finest ingredients money can buy, from fresh bay leaves imported by a company called Fotopoulos Herb Gardens in Crete, to something the Japanese call “kaitei no mitsu”, or “Seabed’s Nectar”, shipped in dry ice by a company out of Honshu called Tagruato. I feigned interest in the chef’s incessant prattle, distracted by the unveiling of desert. A chilled strawberry white wine soup, the highlight of the meal. I felt like I could destroy the cosmos using only the patch of flesh where my pinkie toe used to live.

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