What is the intention of this site?
To inspire, provoke, create, and share a new realm of possibility with food. To establish a medium in which people can share ideas and learn from others.
Thank you to everyone who is and will be keeping that intention alive.
We were making brittle in class today and it inspired me to do something a little different.
Putting bacon in brittle has become a big thing because of the salty deliciousness it brings to the sweet candy. I thought of what else could bring in that salty flavor. Anchovy. Anchovy’s and pistachios go well together. The idea was [...]
My rendition of a classic thai curry. The beef was cooked sous vide. it is served with potato foam, bamboo infused rice, sous vide carrots, and massaman curry sauce. This dish really got me excited about cooking sous vide. The method aids in maintaining the pure integrity of the ingredients.
“Good cooking does not depend on whether the dish is large or small, expensive or economical. If one has the art, then a piece of celery or salted cabbage can be made into a marvelous delicacy; whereas if one has not the art, all the greatest delicacies and rarities of the land, sea, or sky [...]
A wonderful snack of sauteed rhubarb and honey straight from the farm. It is most often the simple things that are most enjoyable.
A play on a favorite comfort food, fried chicken and waffles. Taking something that is known to be hot and crunchy and making it melt in your mouth.
1200 g boned, breaded, and fried chicken leg and thigh
900 g whole milk
900 g heavy cream
80 g sugar
40 g maple syrup
12 [...]
“The people who get on in this world are the people who get up and look for the circumstances they want and if they can’t find them, make them.”
“There is no sincerer love than the love of food.”
- George Bernard Shaw