Glad I saw this tutorial before I cut it. Thanks!
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Saturday night I enjoyed a delicious short rib with garlicky pureed potatoes from Pasjoli take-out. It comes with two fresh baked chocolate chip cookies and instructions for cooking the show ribs (which are in a sealed pouch with mushrooms, gravy, and greens) and the potatoes (in a plastic container). The menu is changing daily as ingredients come and go (the crab cake sandwich and the Bordier butter with baguette are finis while Friday’s cassoulet became Saturday’s duck and pork sausage sandwich) but pick-up was easy as the two meters right in front have been “dedicated” for Pasjoli pick-ups. I was also told while there that Dialogue is now offering packaged three course meals to go.
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driver’s seat dining part 2
french dip sandwich, braised beef short rib, celery, horseradish aioli, burnt onion dip
Best french dip I’ve ever had while inside of a car with hot “au jus” balanced on my lap. Delicious.
matt’s world famous duck fried rice, duck leg confit, crispy duck skin, maitake mushroom, watercress, pickled shallot
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And here I thought you were going to dive into the cheesecake while in your car, too.
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i forgot to bring my basque cheesecake cutting knife
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basque cheesecake #covid15
chutoro for scale
Burnt and caramelized on top but soft, airy and almost custardy in the center. Pretty damn good.
Recipe for anybody who wants to try it at home @TheCookie, @Bookwich, @foodshutterbug
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How does it compare with Margarita Manzke’s (decidedly gooey-ier looking) Basque cheesecake at Republique (pictured below)?
p.s. Effin’ delicious.
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Is the republique basque cheesecake a dinner or daytime item and is it regularly offered?
Not sure. I was there earlier this week and there it was, sitting in the display case, imploring me to try it. Impulse buy.
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The one at Pasjioli looks a lot more like the one I had in San Seb at La Vina.
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i’ll have to try margarita’s version and get back to you. odd it doesn’t look like the slice @TheCookie got, maybe hers was still chilled? either way it looks delicious.
i’m also curious why mine didn’t turn out all runny and gooey like the one in the video, even after letting mine rest for about an hour. i’ll have to do some more research aka eating cheesecake. @attran99 how did yours turn out?
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Hey! Mine didn’t get runny either. It had more of a lite cheesecake consistency.
Looks like the consistency of époisses…
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Geez this sounds like the dessert doublefecta mango passion fruit slice and basque cheesecake slice
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I’m slicing my cheesecake today…had to wait for my friend who went half in on it with me. Will keep you posted @PorkyBelly.
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The cheesecake was great! After I split my with my friend, I let it sit out for at least 4 hours before I cut a slice for myself. It was delicious, but no where as oozy as Epoisses or the video that Chef Beran posted…which made me a little sad. Mine only oozed a little.
Going to share a slice with a friend later. She had to cancel her trip to Spain due to the outbreak.
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This cheesecake is epic best cheesecake ever personally. Got it yesterday and split it with a friend. They were nice enough to pre cut and box separately.
I let mine sit out for 1 hr and it oozed quite a bit.
If you want to try cooking one at home during quarantine. Here’s the recipe:
https://www.google.com/amp/s/www.latimes.com/food/la-fo-burnt-basque-cheesecake-20190321-story.html%3F_amp=true
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The recipe (as Beran himself says) isn’t difficult. Perhaps I’ll try it after the pandemic b/c I can’t imagine eating the whole thing myself, and I doubt my neighbors will want to accept something like a cheesecake right now…
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Eat the whole thing quarantine 15!
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