Another week in Tenerife

Hello,

Another week has passed, hence we have survived another week in a two Michelin star restaurant without any major mistakes….

Remember the stock I messed up last week… well we fixed it and now it is good (even though much less that it should have been), we were even able to make two new ones, one of which is simply perfect and for the other one we still have to clarify it and then we will know for sure but for now it looks promising. Oh and I forgot to tell you for what we actually use the stock, which would explain why it has to be so perfect. So basically me make pasta from it. Using liquid nitrogen, we first freeze an instrument that looks like a stick with long spikes attached to it. Then we dip it onto the stock, and then again into the liquid nitrogen. What we get is long tubes exactly like macaroni which we cut into also macaroni size and then you have it pasta made from stock, which is plated together with squid pasta, and Parmesan crunchies. It simply looks and tastes amazing with the pasta just melting in your mouth. The week went on as usual I made the things I had to on time, which believe me sounds easy but it is really not. On our day off me and Rita have promised ourselves total relaxation and we mainly sleep and then sleep some more on the beach. Well this is it for this week. I hope you are all well and wish you the best.