. sous vide . fermentation . dry curing .
Geoduck. I wish it looked more like a duck, seriously. The process of cleaning and prepping this giant clam is probably what an alien dissection must be like. Its appearance resembles, well… I don’t need to get all explicit here, the photos tell the story pretty well… But let’s talk about the positive aspects of this ugly […]
Crocodile is the true chicken of the sea in my opinion. I’ve been testing out a few recipes with this ingredient (can be bought frozen at certain stores here in Vancouver). The flavor is fairly unique but if you asked anyone who’s had it before, they would probably say it tastes like chicken and fish […]
The weather finally turns cooler around here in BC, and the disposition to cook and write about food and cooking seems to be coming back (It was extremely hot!) but anyways, this is a recipe I prepared a around july, right at the beginning of the horrible hot weather season, which in turn offered some of […]
It’s been a few months since my last post. It has been a very hot summer here in Vancouver and perhaps that had to do with my not keeping up with cooking or mainly the blogging aspect of that. The cooking hasn’t stopped and neither has taking photos or learning new things in the kitchen though, but finding […]
I like it when the ingredients drive the recipe. I found these beautiful short ribs at the store and immediately dropped whatever cooking plans I had previously. I picked a few more things for the wine reduction as well. 72 hours later, I picked the rest of the ingredients, like the garnishes and such. After […]
I’ve posted about beef bourguignon in the past, but for the last couple of weeks I’ve been thinking of trying a different approach. Since this sous vide-meat kick doesn’t seem to end, I figured I’d try something fun. Making it sous vide. I was curious to see how this would turn out. I had to rearrange […]
It’s been a few weeks since my last post. I’ve been working on a few recipes that need some fine tuning and definitely some planning for when it comes to plating. Some food can be plated easily, like pasta for example. This dish I’m working on is a pasta dish, but it does not look […]
Hey guys! Cold cuts, yeah! I love this stuff. Cold roast beef. Awesome. Top Sirloin makes a pretty damn good roast beef and.. add sous vide into the equation and you end up with super awesome. I’ve been meaning to do more sous vide cooking lately but I tend to get lazy.. the bag, the timing, […]
This finally happened last week. First I got an email form the hotel I was staying that I had received some mail… yeah, really nice. I ran to the hotel which is a block away from my current address and picked up a letter with addresses and names written by hand…, like in the old […]
Cooking risottos can be a bit of work, and I personally like to stick to the “traditional” slow stirring of the pot, rather than adding all the liquid at once and letting it cook. I believe the starches do release better with the constant mechanical action of the wooden spoon. I have never run a […]