I meant to include a recipe and technique for crust in the last post on pies, but...
Month: July 2005
I have talked about Steve Stallard of Blis Caviar before. He cures sea and brook trout roe...
When a process becomes thought of as easy, it is at that exact point when you will...
I cured the frog legs overnight; the curing time allowed me to digest my thoughts. I opted...
It’s been a long, tough week. It started last Tuesday and won’t end until this Friday night....
I have not seen nor eaten nor heard about smoked frog legs. I am sure they exist;...
The liquid filled hot foie gras—while successful—opened new doors for us. I was asked if I could...
Sometimes in this business, you end up doing things that aren’t really part of your job or...
Once we were able to sauté water, I needed to find out what other potential possibilities existed....
A few days late… Hot Foie Gras Terrine mango-miso, tamarind-maple vinaigrette, curry leaves Wild King Salmon marinated...
