We seasoned a boneless and tied pork shoulder with brown sugar and crushed red pepper flakes. Then...
Month: July 2012
Watching this TED talk by Reggie Watts demonstrates how to build upon, extrapolate from, and create from...
This is a light and flavorful version of cornbread. It is inspired by the original microwave sponge...
The fourth course from the dinner we just did at Aldea was “Clams Casino.” We cryo-shucked the...
It started at Star Chef’s ICC 2007. Chef Seiji Yamamoto presented a video where he used a...
Here is the menu from last night’s dinner at Aldea along with three views of the dinner...
In getting ready for tonight’s dinner at Aldea, we put the ideas and then dishes through some...
We started by cold smoking whole king trumpet mushrooms. Then we sliced them in half and scored...
We make a pretty traditional General Tsao’s chicken, and instead of serving it on a bed of...
We cook our boneless first cut chuck shoulder for 24 hours at 55°C in the Cvap and...
