Thursday, June 12, 2014
the core of the kitchen is a large woodpile (sheltered but open to the elements, and featuring an extensive chainsaw collection), a pair of furnaces for producing embers, and a bank of asadors on which nearly everything the kitchen produces is cooked. under the asadors, a collection of kitchen equipment not normally associated with the application of direct or indirect heat: fine mesh strainers that allow smoke-laden air and radiant heat to pass to the ingredients contained within, and a caviar grill hacked together from a cut-up pot and a spatter guard.
the gambas were peerless, and what a good idea it is to heat the custard for an ice cream gently at the mouth of a smoky furnace before spinning it.
plaza de san juan, 1