right before going sous vide@ 68.3 deg C for 15 hours and pressed to perfection...enjoy
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This is the journey of my culinary discoveries and interests...
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2010
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January
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- Puffed Fontina Cheese "Rind"
- Olive Oil Bon Bon, Kalamata Fleur De Sel, Isomalt ...
- Creativity overload.....Gruyere "Rind"
- Sourdough Starter Starting...Day 1 of 10 day process
- Playing With Textures
- Oh Pork Belly. How Much I Love You...
- Bacon "Melt in your Mouth" Marshmellows...
- San Diego was dumping rain a couple days ago. Look...
- B-L-T...omato Bisque
- Never Judge a Tomato By its Cover...Look at it's i...
- When Fingers Would Fumble, Chefs Turn to Tweezers
- Charr: Greek Salad Variations...
- Compressed Cucumbers
- In the Lab: Black Greek Olive Gelee
- Feta Goat Cheese Cracker
- Scallops: Flavors of Fennel and Orange, Truffle Tots
- Refinement, Truffle "Tater Tots"
- Cara Cara Orange "Confit"
- You say Peas and Carrots, I say Orange and Fennel
- Purple Potato Gnocchi...
- Is your bag "super" like mine?
- Dishes in the making...
- King Crab Butternut Squash Risotto
- Oyster Hush Puppies
- Finished Product: 48 Hour Kona Lager Shorty
- Carpaccio's...played out? I think not...
- Spinach Cream "New Way" Creamed Spinach
- Brussel Sprout Kimchee, Check
- 59.5 Degrees C Lobster/ Shellfish Cookery...
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January
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