. sous vide . fermentation . dry curing .
I’m one of the worst food blogger out there. I abandon my site constantly. Neglect it for extended periods of time and when I do post I have typos and writing mistakes everywhere. I rarely provide photos of the process. I can’t stay focused on the subject in question and find it extremely hard to provide […]
Hey guys, so Halloween came and went… so happy belated Halloween to those who care. I’ve never cooked anything special for this day before so I decided I’d try and make some Halloween themed food to switch it up a bit… which really is more about making something up that matches some colours than it is about […]
If you know or you know of somebody that holds the true original recipe for bolognese sauce please report back in the comment section if you can. I’m really curious. A simple google search returned over 200,000 result and after checking the first 2 pages of results it was obvious everybody has their own idea […]
By now you are probably aware of my steak and eggs obsession. Almost every weekend I make some variation of this american classic. Practice makes perfect? I hope so! Also, if you’ve been keeping up with this blog you are probably also aware of sous vide cooking being a common theme here. I love cooking sous vide, specially […]
At long last I have been able to fulfill a kitchen dream of mine and today I can offer a post on hasselback potatoes. Now this site starts to look like a real food blog, doesn’t it? I’ve been seeing these potatoes since I develop that insatiable need for browsing food blogs years ago. I will admit though… it’s quite a fun […]
So you think you can cook? I don’t mean to deter you from that cooking obsession thing we’re all too familiar with (quite the opposite) but omelette-making is a true test for any cook. Tortilla española is not exactly an omelet but similar enough and the skill set is the same basically. I’ll admit I have messed up […]
This will be another quick post for there is nothing complicated about cooking sous vide. Flank steak has a wonderful texture and flavour. Bison flank steak is probably more tender and more delicate in flavour as well. I rolled up the flank steak and tied it up like a small roast. Then cooked it sous […]
I’ll go over this quickly, because I don’t want to forget how to put this dish together while the experience is still fresh in my head. I will add that salmon prepared this way easily rose to number 1 in my short list of salmon preparations that I love. Wanna get more sous-vide cooking guides […]
Pisto for those who don’t know what it is… it’s not a weapon, let’s start there. It’s not pesto either (although the french make pistou which is basically pesto). Ok, pisto is more closely related to ratatouille. It’s pretty much the same ingredients and preparation process and just like anything else, there are ton of […]
The summer pasta kick hasn’t stopped. My supply of homemade bacon keeps on giving. This bacon by the way, for those of you who haven’t been heard, was made with the belly of a pig featured in my butchering lesson post. Yes! I attended a butchering lesson and I have pork meat in my freezer to […]