Category Archives: sous-vide

wagyu shortrib

Posted on AMpWed, 30 Apr 2008 02:34:41 +000034WednesdayWednesday 5,2008 by

  wagyu shortrib, white pepper emulsion, pickled beet, hon shimeji & textured olive oil wagyu shortrib, crispy causa, white pepper emulsion, hon shimeji & textured olive oil

Posted in photography, sous-vide | 1 Comment

wd-50, wylie & alex

Posted on PMpFri, 18 Apr 2008 12:04:00 +000004FridayFriday 5,2008 by

here is an example of a chef who knows what he is doing from concept to the last guest.  pay attention!!!!!

Posted in chefs & restaurants, cocktails, desserts, food science, masters, restaurants, sous-vide, techniques, Uncategorized, vegetable & herbs | Leave a comment

sometimes the best stuff lurks beneath…

Posted on AMpSat, 05 Apr 2008 02:28:44 +000028SaturdaySaturday 5,2008 by

for a long time now, people’s defensive stand against modern food is truly baffling to me.  im not even sure what those words mean anyway, “modern food”.  often i hear un-educated stands that have no merit.  for example, the use … Continue reading →

Posted in chefs & restaurants, history, sous-vide, techniques | 6 Comments

cod

Posted on AMpWed, 12 Mar 2008 04:58:18 +000058WednesdayWednesday 5,2008 by

black cod poached in goat’s milk, black olive, crispy panzanella & parsnips

Posted in sous-vide | Leave a comment

looking back to laidback manor…

Posted on AMpWed, 12 Mar 2008 04:32:00 +000032WednesdayWednesday 5,2008 by

the foie gras milkshake which was served with the duck, duck…goose (seen below) duck, duck…goose  sweet potato pie, tx toast, smoked potato salad & almond-green onion crumble   a mirror image of arugula & beets crab & the flavors of guacamole  … Continue reading →

Posted in laidback manor, sous-vide | Leave a comment