Tanin #2
Tanin.
Dust & Tanin.
#2. 07/26
Tanin #2, un été qui commence dans la chaleur.
De la casse à l’atelier m’a fait perdre beaucoup de temps, probablement lié à ce coup de chaud justement. L’électronique souffre pas mal. J’en ai donc profité pour faire énormément de tests, de soudures, de trempes et de géométries.
J’ai réussi à mettre en place un process qui me permet d’obtenir une structure intéressante pour les geeks du polissage, sans altérer la capacité de coupe de l’acier au centre.
J’ai aussi envie de développer un peu plus des lames pour le travail de précision : plus fines, moins longues, moins hautes. Peut-être avec un sanmai un peu moins réactif à l’oxydation. À suivre
J’attends les résultats de quelques échantillons que j’ai envoyé en laboratoire. Je pense que cela fera l’objet d’un nouveau mail, un peu plus technique, si je vois que cela vous intéresse.
À la suite de ce mail, vous trouverez un peu de musique d’été, un Riesling allemand super affûté, et une assiette pour accompagner tout cela lors d’une soirée à l’ombre, au bord de l’océan. Si possible du côté de Guéthary, où vous trouverez tout les ingrédients pour la recette d’Ynon.
Welcome to Tanin.
Tanin #2, a summer beginning in the heat.
A few breaks in the workshop made me lose a lot of time, probably linked to this heat wave. Electronics don’t really like these conditions. So I took the opportunity to spend a lot of time testing, forge welding , heat treating and experimenting with different geometries.
I managed to set up a process that allows me to obtain an interesting structure for polishing geeks, without affecting the cutting ability of the steel at the core.
I also want to develop more blades for precision work: thinner, shorter, lower profiles. Maybe with a sanmai construction using a steel that is a little less reactive to oxidation. More to come
I’m currently waiting for the results of a few samples I sent to laboratories. I think this might become the subject of a future email, a little more technical, if I see that it interests you.
Further down in this email, you will find some summer music, a beautifully sharp German Riesling, and a dish to accompany all of this during an evening in the shade by the ocean. Ideally somewhere around Guéthary, where you will find all the ingredients for Ynon’s recipe.
the dust.
Soundtrack of the summer
A few records for a summer evening in the shade.
Warm grooves, dusty guitars, Brazilian bossa and a little bit of psychedelic soul.
Khruangbin - Friday Morning
Menahan Street Band - Make The Road By Walking
Yīn Yīn - One Inch Punch
The Proposition The Budos Band
Nicola Conte - Bossa Per Due
Album of the month
Khruangbin - Con Todo El Mundo
A record made for slow afternoons, open windows and a glass of Riesling in the shade. :o)
The glasses
Martin Wörner alias Marto Wines
A vibrant and elegant Riesling with notes of lemon zest, yellow plum and ripe apple.
Behind the fruit, a beautiful mineral tension brings freshness and energy to the wine.
The texture is subtle and slightly waxy, with a delicate wild character and a touch of salinity.
Dry, precise and full of depth, it balances purity, complexity and a beautiful sense of place.
A Riesling made for the table, slow moments and long conversations.
I would be very curious to taste this bottle again in 10 or 12 years, to see how its depth and complexity will have evolved.
A table.
Gazpacho & cured fish bruschetta recipe by Ynon Dvir. @ynondvir
Gazpacho
Ingredients
300g red or yellow cherry tomatoes
10g jalapeño
30g red bell pepper
10g mirin
5g fresh garlic
1–2 sprigs fresh oregano or marjoram
15g rice vinegar
6g sea salt
15g olive oil
Blend everything except the oil in a high-powered blender or with a hand blender. Strain through a fine sieve, then blend again while slowly dripping in the olive oil. Taste and adjust the seasoning.
Herb butter
1 bunch parsley
A handful of fresh oregano
100ml olive oil
6 garlic cloves
Blend everything into a paste and mix with 300g softened butter. Weigh the mixture and add 2% salt.
Cured fish
Most of the time I use sardines. You can also use mackerel, anchovies, or any sashimi-grade fish you can get.
Fillet and clean the sardines, sprinkle them heavily with salt on both sides, and let them cure in the fridge for 40 minutes.
Rinse with ice water, dry well, and keep them covered with olive oil until ready to use.
To serve
Tear the sourdough into chunks with your hands. Place about a teaspoon of herb butter on each piece and roast in the oven at 220°C until golden brown, with a few burnt edges.
Let it cool slightly.
Cover the bottom of a plate of your choice with the gazpacho. Add the bread chunks and place a fillet or a slice of fish on each piece of bread.
I recommend adding thin slices of fresh jalapeño on top, a few drops of lemon juice, and a drizzle of olive oil. Fresh oregano or marjoram also makes a great garnish.
A big thank you to Ynon Dvir for generously sharing this recipe.
You can find more of his work on Instagram: @ynondvir
Difficile de parler de vin et de table sans aborder les incendies qui ont touché le sud de la France il y a quelques semaines et qui ont ravagé les vignes de Gilles Trouiller.
J’ai rencontré Gilles il y a plus de 20 ans, j’ai travaillé pour lui, planté des vignes avec lui, fait du vin et surtout nous avons passé d’innombrables heures à discuter de vin, de nourriture, à cuisiner ensemble…
Une cagnotte a été mise en place (lien ci-dessous).
Je vais proposer une tombola dans quelques jours où la totalité des fonds sera reversée sur cette cagnotte.
( suivez mon instagram pour plus d’infos dans quelques jours )
It is difficult to talk about wine and the table without mentioning the fires that hit the south of France a few weeks ago, devastating the vineyards of Gilles Troullier.
I met Gilles more than 20 years ago. I worked with him, planted vines alongside him, made wine, and above all, we spent countless hours talking about wine, food, cooking together…
A fundraiser has been set up (link below).
In a few days, I will organize a raffle, and all the proceeds will be donated to this fundraiser. ( check my instagram in few days for more information)