Puffed Fontina Cheese "Rind"

Made a Fontina dough with fontina, tapioca flour, salt , pepper, and water and rolled it out 1/8" thick between to sheets of plastic wrap.

Steamed each side for 12 minutes ...

Dehydrate at 150 degrees F until crispy..approximately 2-3 hours

Fry at 425 Degrees F until crispy and airy...

Playing with textures...

Olive Oil Bon Bon, Kalamata Fleur De Sel, Isomalt Casing

Day one of many...playing with isomalt...refining my craft one day a a time

Creativity overload.....Gruyere "Rind"

Puffed fontina cheese using tapioca flower...stay tuned and enjoy life

Sourdough Starter Starting...Day 1 of 10 day process

Recipe coming soon. I couldn't find a bakery that would sell me a sourdough starter so I took ten days out of my life to start my own....brioche steamed buns......coming soon to a kitchen near you.

Playing With Textures

A new beginning................ Ronco. would be proud of me...finished products to follow

Oh Pork Belly. How Much I Love You...

right before going sous vide@ 68.3 deg C for 15 hours and pressed to perfection...enjoy

Bacon "Melt in your Mouth" Marshmellows...

Skip The Roasting....