Category Archives: sous-vide

wagyu shortrib

  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

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…

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


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

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looking back to laidback manor…

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