After harvesting the scallops from the cauliflower stem, we were left with the central core. We sliced...
Month: March 2015
We were in the thick of a 3-day hydrocolloid workshop. That is a lot of thickening and...
Like the blood orange, the outside view only offers a glimpse of what’s inside. Today I’m at...
We started with our Cornflake Ice Cream. We have evolved our processes over time. Now we toast...
We started with pepperoni ends, canned tomatoes, red wine, and a rib end veal breast. We cut...
After brining the shrimp, we seasoned them with Jeremiah’s Chicken Spice. I could tell you what’s in...
We finally found a point cut of brisket. It was prepared for corned beef. We pressure cooked...
I can’t really remember the last time I’ve cooked or eaten osso buco. We braised the meat...
“It is with great pleasure that we raise a glass to the official publication of our latest...
We removed the green skin from the watermelon. We removed the rind with a healthy portion of...
