. sous vide . fermentation . dry curing .
Yep… more stews… in the middle of summer too.. yep. I don’t care. I don’t need no winter to dictate no official stew season! Can’t help it. It’s one of my favourite things to make and of course eat. I kept the recipe as simple as possible. With a pressure cooker, this whole ordeal takes about […]
Boneless Pork Center Loin Cut Sous Vide. I didn’t even want to eat this thing it looked so damn pretty. Awesome roast..well, a roast of sorts. Having to roast in the oven or on a grill is fun and I love it with all the inaccuracies involved, they still yield delicious results. In our 80F […]
I couldn’t resist the urge to pair a fat juicy pork chop with that beautiful salad from: The Things We Cook. Last week I wrote an article about this cookbook. If you missed it, check it out here! I love pork. I hated pork chops for the longest time. Dry meat, tough texture, like […]
Grilling season is here. Deep frying season is also here, at least in my house. I just got a deep fryer. I can’t express how happy I am that I did. I should have done this years ago. I cook a lot of meat at home and I like a good sear on it. I usually rely […]
… that was a long title…. but certain recipes require long winded descriptions or at least this one does because it’s awesome. Sometimes I get lucky in the kitchen and things turn out the way I imagine… sometimes I don’t. Plenty of kitchen disaster and drama in the past, but not this time. This was pure awesomeness. […]
Say one evening you’re looking for recipes with one idea in mind… to blow somebody’s mind… in that case.. turning to Italy is the most effective choice. Italy has to mean “delicious” in some language I swear. I like cooking… I like cooking a lot, and I’ve tried many things in the kitchen over the last few […]
Making ramen stock from scratch is a labor intensive process. A traditional pork stock for ramen can take up to 12 hours. I don’t have 12 hours during the day to watch after a stock pot (I have a day job), but nobody said I needed 12 continuous hours. In the course of 2 evenings […]
Lobsters found in Vancouver fly first class all the way from the east coast to the lobster man‘s water tanks and other seafood market places around. Today’s dish was inspired by a recipe from the book In Pursuit of Excellence by Josiah Citrin, Chef and co-owner of the famous 2 Michelin star restaurant Melisse, located […]
First post of 2015! I figured I’d start this year with a lamb recipe. Lamb season is not nearly there yet but I couldn’t wait, exciting times ahead! Anyways, I also wanted to make a dish that featured sous vide cooking for my friends at our dinner party 2 weeks ago. This recipe is inspired by […]
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 […]