Luxirare = Hardware Closures

> BALENCIAGA - BURBERRY-THE CRAMPS-CAROLINE BESSETTE KENNEDY //

November to February = Luxirare Truffle Fish & Chips

 

On a contemplative note, keeping an online diary about fashion and food is questionable. How does one categorize such disparate subjects and why does Luxirare think its ok to combine the two? This idea came to me after having overdosed on Shrimp Lo Mein with mysteriously translucent shrimp, rolling around in total fatassery with cold noodle remnants stuck onto my sweats. I thought, Hey I'm probably not the only person who is obsessed with flavor and fabric. After all, isn't this the very fate practiced by our predecessors? Sewing and searching for gastronomic perfection? Isn't that what our grandmothers did? Make food and sew? In fact, through reading other blogs I am understanding that this food and fashion obsession is pretty common. I wonder what Margaret Thatcher would think of this self sufficient collective. We need more DVFs, or more Chanels, or more Kawakubos, or even more DKNYs of the fashion world. I've had it with the men designing for women thing. Women know better..or do we...? I sometimes wish Margiela was not Martin but Martina.....Sadness.

Fish and chips, but truffled. I always need an excuse to add truffle flavor to food. The same way Masa chef adds truffle flakes to his sushi...I am not sure how authentic these are, but I have a great deal of respect for traditional British food despite its horrible reputation.

All white fish is good, I chose Tilapia. But Cod is pretty common as well. Potatoes are for frying, and the lemons will be pillaged for their juice and zest.


This is where the truffle action comes in. Truffle flavor infused two ways; I add the truffle oil to the fresh mayo, and then add the truffle cream to the batter for the fish. Both of these truffle products extremely potent. One cannot afford fresh truffles everyday. Flour with salt, cayenne and garlic powder + Cornmeal for fish.....


I've had my fair share of frustration for catching the elusive, extra crispy, Stand-the-test-of-Time potato fry. I went to Pomme Frites with my ex friend during my sophomore year of college, almost everyday. They had the best thick cut english fries ever. But one day I caught a glimpse of their SECRET and we realized that the potatoes were actually BOILED before they were fried. Secret to extra crispy fries? Boil them first, freeze them, and the fry them twice.


North Korea vs. South Korea, they will never be together again....
So these are the eggs, separated both the egg yolk and the whites for this recipe. Egg yolks are for fresh mayo. Inside yolk mixture is lemon juice, grated rind, and white wine vinegar...I'll explain why the whites are needed in a bit...

While the food processor works on the yolks, pour in White truffle oil slowly. It will turn into a thicker, mayo-y mixture. I've added horseradish as well.


The egg whites need to be beaten into foam for the fish batter.



A bit of flour, and the White truffle cream for the batter. Mix time. After trying several attempts at making perfect batter for frying, I found that fluffed egg whites make for the crispiest texture. I've tried beer as well but I didn't find that as effective. Ultimately it's the air pockets and protein structure of the egg whites that makes the batter "stiffer" when fried. Also fish is dipped in cornmeal before being drenched in batter.


Frying Machine.

How to tell when your oil is ready......Place a chopstick in the middle and wait for the bubbles....




Lightly floured potatoes after they were boiled, waiting to be fried as well. I start out with a really high heat frying temperature for the first fry, and then fry them again at a LOW&SLOW temp. Fries should have a visible Crust with a soft interior.

Little portions. Fish 'n Chips with truffled mayo + horseradish.

Luxirare = Killer clothes + Fine cuisine

Frozen powders, a method that Adria developed in this restaurant, El Bulli in Spain. It is considered the best in the world and Adria is like Chanel of cuisine.

Adria's Caviar. Amazing.

"The Road to individual style: creating means not copying"- So fuckin true.



The results of me going to NY Elegant. These were IMPULSE purchases. I really only needed FUSIBLE but OH WELL!
It's white (goat), and I'm using both of these for one jacket. But I'm not sure if I want to Rit Dye the color. I've tried dying fur this color several times for my senior project but it is really hard....

New Color sample.....What other colors would be cool? I'm sort of tempted NOT to go through the trouble because I hate messing up.

Christopher Kane Topshop Capsule 2008

Sarah (works at Alexander Wang), by Kenneth Chau

> THIS DRESS REMINDS ME THE COLORS OF RODARTE !! //

Novembre à Février = Luxirare Black Gnocchi

Black Gnocchi

Main Entry:
he·do·nism

Pronunciation:
ˈhē-də-ˌni-zəm

Function:
noun

Etymology:
Greek hēdonē pleasure; akin to Greek hēdys sweet — more at sweet

Date:
1856

1 : the doctrine that pleasure or happiness is the sole or chief good in life
2 : a way of life based on or suggesting the principles of hedonism

There is no difference between truffles, or heroin. Both provide immediate forms of pleasure without having any lasting financial, intellectual, or artistic value. The smell of a truffle is elusive, its that one second of "clicking" between your taste buds and nose that goes away after a 1-2 chews. To try and hang on to this "flavor" is nearly impossible. Trust me I have tried.

Truffle season is almost over, and I picked up a few from the store at a relatively cheap price, each one costs about between 40-60 which was alot better than what the internet was offering me. On an interesting note, COSTCO was selling cheap truffles (fresh + whole) on the internet but they immediately sold out before I could get my hands on one...

Black gnocchi infused with black truffle cream with whipped egg emulsion and fresh truffles.


Black truffle cream, or I see it more like ground truffles preserved in oil.




Before adding the truffle cream, I added a touch of black food coloring.




From the S.O.S food store on Avenue B between 6th+7th street. This store shelves hard to find, rare cuisine ingredients and it is the only place I buy my truffles.

Truffle fanatics like myself all know this ; must preserve truffles in rice.

Egg + Butter + Salt + touch of Lemon emulsion. Otherwise known as Hollandaise, a classic french method.

Luxirare's nude girls motorcycle & Christopher Kane's snake

500 (Weird) Necklaces

 

April t September = Luxirare Sherbert, Basil, Prosecco, Strawberry

Fraises au Basilic (strawberries & basil)

I found a good flavor pairing for some sherbert I had wanted to make in my new Robuchon Cookbook. In one of the dessert recipes, I noticed this description; "pureed strawberries with basil and wine". I guess it functioned more as a dessert sauce than a dessert itself, and then I thought how refreshing would a strawberry and basil sherbert be for spring/summer? And then, as I got even more committed to this idea I thought, why not add an excuse for some much needed libation while enjoying such a dessert? In comes the faux champagne, Prosecco. I found this in a store recently for 9 dollars and it tastes SO amazing that I doubt I'll invest for another 60 dollar bottle of Rose Champagne again. Recipe for this is in the comments section.

I wanted to make a sherbert instead of an ice cream because sherberts require no eggs and generally taste a bit lighter which I think go better for basil and strawberries but you can definitely make this into a full blown, full fat ice cream.

Base Ingredients for sherbert; Pink Prosecco, strawberries, and basil....





Fizz for Sherbert...

















Basil Infusing. Take the basil out when done..


This is the final mixture. Milk infused with Basil, strawberry juice which was sifted, sugar and then CORN SYRUP. Corn syrup is something that one must NOT skip out on for sherbert as it gives it the smooth silky texture. I finish this mixture off by adding the prosecco and then chilling it until the mixture is completely cooled.



Raging Feminists would chastise me for owning a Kitchen Aid.











What's inside...




I like to scrape the sherbert after I scoop it into the cup so that it is completely flat when I serve it.
Ok, so you're not exactly SATISFIED with the amount of social lubricant inside your sherbert. Ok fine, so scoop some drops of sherbert into a champagne cup and then add some more Prosecco so you have a nice & cold cocktail..JEEZ.