{"id":127,"date":"2016-08-29T00:00:00","date_gmt":"2016-08-29T00:00:00","guid":{"rendered":"https:\/\/foodiedaily.alipsmith.com\/?p=127"},"modified":"2023-05-27T01:49:45","modified_gmt":"2023-05-27T01:49:45","slug":"roostx1chef-tim-luym-of-buffalo-theory","status":"publish","type":"post","link":"https:\/\/foodiedaily.alipsmith.com\/index.php\/roostx1chef-tim-luym-of-buffalo-theory\/","title":{"rendered":"Tim Luym"},"content":{"rendered":"
\n
<\/div>\n

Tim Luym has made his bones in the kitchen by reinventing classic Asian street food while respecting its hardscrabble origins. He strives to destroy preconceived notions and stigmas behind\u00a0cuisines that are still mostly foreign to American palates while remaining as authentic as possible. Luym\u2019s act, if it could be distilled, would be one of artful balance with dishes like Crispy Adobo Wings, which made 7\u00d77 magazine\u2019s coveted \u201c100 Things to Eat Before You Die\u201d list. At his home base,\u00a0Buffalo Theory in San Francisco<\/a>, he shares his unique international flavors with a thankful world. Here, he reflects on oven amnesia and pulls out an Iron Chef Japan deep-cut, only devotees will recognize.<\/p>\n

<\/div>\n

What recipe still gives you goosebumps?<\/strong>
\n1. Pull back lid to dotted line. Fill cup to inside line with boiling water.\"cheftim\"
\n2. Close lid. Let stand for 3 minutes.
\n3. Remove lid. Stir well and enjoy.<\/p>\n

What cooking personality, living or dead do you most admire?<\/strong>
\nMartin Yan.<\/p>\n

What\u2019s a style of cooking foreign to you that you wish you had down pat?<\/strong>
\nIndian. A world of spices!<\/p>\n

Which ingredients do you find yourself using the most?<\/strong>
\nFish Sauce, vinegars & oils.<\/p>\n

What was your biggest culinary disaster?<\/strong>
\nForgetting and burning things in the oven. Nothing\u2019s changed. I still do it to this day\u2026<\/p>\n

Jiro Dreams of Sushi. What food do you dream of?<\/strong>
\nLechon de Leche from Cebu.<\/a> Or a really well done traditional Chinese banquet menu:
\nBarbecued Whole Suckling Pig, Braised Conpoy & Dried Oyster w\/Sea Moss & Lettuce, Stir-Fried Spike Sea Cucumber & Carol Clam w. X.O. Spiced Sauce, Braised Superior Shark\u2019s Fin Soup w\/ Supreme Stock, Saut\u00e9ed Fresh Lobster Balls w\/ Special Sauce, Braised Whole Abalone & Fish Maw, Barbecued Crispy Triple Pigeons, Steamed-Fresh Live Sea Fish, Braised E-Fu w\/ Shrimp Roe in Abalone Sauce, Sweetened Walnut Cr\u00e8me w\/ Glutinous Rice Dumplings.<\/p>\n

What\u2019s your most treasured kitchen tool?<\/strong>
\nA tasting spork.<\/p>\n

If you weren\u2019t a chef, what other occupation could you see yourself excelling in?<\/strong>
\nSomething in film or music.<\/p>\n

Mario Batali has clogs. What\u2019s your most marked characteristic?<\/strong>
\nA hat.<\/p>\n

What food do you hold in the lowest of regards?<\/strong>
\nSoulless.<\/p>\n

What is the quality you most like in a chef?<\/strong>
\nCommon sense. And a high threshold for self-induced suffering.<\/p>\n

What is the quality you most like in a diner?<\/strong>
\nOne who has their own opinion.<\/p>\n

Chef Boyardee or Colonel Sanders?<\/strong>
\nChef Boyardee because it\u2019s time to bring the toque blanche back!<\/p>\n

Who or what inspires you?<\/strong>
\nNavy Seals. Makes our job look easy and they are saving lives. Oh, and Jonathan Goldsmith.<\/p>\n

How do you take your coffee?<\/strong>
\nIrish.<\/p>\n

What food trend drives you batty?<\/strong>
\nMSG free. What\u2019s wrong with MSG?<\/p>\n

In-N-Out or Five Guys?<\/strong>
\nSam\u2019s Burger in North Beach, SF.<\/p>\n

Could you \u201cbeat\u201d Bobby Flay?<\/strong>
\nI wouldn\u2019t want to\u2026hoping he would stand on his cutting board again, raise the roof, and celebrate his victory (I probably couldn\u2019t beat him anyways).<\/p>\n

Do you prescribe to any kitchen superstitions?<\/strong>
\nThe restaurant gods are secretly and sadistically wanting to mess with you and throw curve balls when they can.<\/p>\n

What\u2019s a childhood dish you loved that still sticks with you?<\/strong>
\nHillshire Farms Kielbasa.<\/p>\n

Biggest cooking fear?<\/strong>
\nSingeing my eyebrows off.<\/p>\n

What do you cook on your days off?<\/strong>
\nI don\u2019t cook on my days off, but if I do, it\u2019s typically rice, eggs, and Hillshire Farms Kielbasa with garlic, onions, Worcestershire & Maggi seasoning. Don\u2019t forget parsley or scallions to garnish.<\/p>\n

Go-to guilty pleasure food?<\/strong>
\nOffal, animal fat, crab tomalley, and silogs (the Filipino version of a Denny\u2019s Grand Slam B\u2019fast).<\/p>\n

If you ate some poorly prepared blowfish sashimi and passed, what person or thing would you like to come back as?<\/strong>
\nThe mother of the person who poorly prepared the blowfish for me.<\/p>\n

What is your catchphrase?<\/strong>
\nWe\u2019re almost there!<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Tim Luym has made his bones in the kitchen by reinventing classic Asian street food while respecting its hardscrabble origins. He strives to destroy preconceived notions and stigmas behind\u00a0cuisines that are still mostly foreign to American palates while remaining as authentic as possible. Luym\u2019s act, if it could be distilled, would be one of artful […]<\/p>\n","protected":false},"author":4,"featured_media":7708,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_eb_attr":"","footnotes":""},"categories":[156,143],"tags":[],"class_list":["post-127","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-roosts","category-the-daily-tout"],"_links":{"self":[{"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/posts\/127","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/comments?post=127"}],"version-history":[{"count":3,"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/posts\/127\/revisions"}],"predecessor-version":[{"id":806,"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/posts\/127\/revisions\/806"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/media\/7708"}],"wp:attachment":[{"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/media?parent=127"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/categories?post=127"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/tags?post=127"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}