. sous vide . fermentation . dry curing .
Chicken marsala. What can I say. Italians get it right every time. Every time, it’s pretty amazing and very comforting to know that when in doubt, cook something Italian. This is my first time cooking this dish and because I’m arrogant I tuned it my way and also decided to cook the chicken sous vide […]
Before we get into this paella de pollo y cochino let me explain where I’ve been these last 3 weeks (I did mention it in the previous post but I still have a bit left I need to get out of my system). So 3 weeks agoI was getting ready to move my site to a […]
After a long downtime I think I’m finally getting my blog back up and ready as a wordpress.org blog! I still have tons to figure out, specially why all of a sudden my site dropped off the search engines indexes. The blog is live and the URL is valid and working but for whatever reason, […]
Hey guys, the time has come. I will be moving my domain over to a self hosted server and I will be saying good bye to wordpress.com. I’ve been with WP.com for 4 years. Since I don’t know what I’m doing things might go a little weird and if anyone out there reads this blog […]
I don’t have a kitchen of my own at the moment. I just left my old apartment, the rain and my job in Vancouver and decided to go back to LA, city in which I started my blog a few years ago. I won’t bore anyone with the details of the last 2 months of […]
Some of you have asked me about food photography and what kind of gear I use to photograph the food on this blog so I’ve taken some time to write a little bit about it here. I love photographing food and sharing what I know. I’ve written about phone photography here and there but it’s not usually […]
I have posted on oven roasted pork shoulder in the past at least once (check out this pork shoulder roast post. It was one of my first posts so be kind…) At the time, I was cooking frantically. I was reading a ton about food and I was trying to learn as quickly as possible how […]
Spaghetti, Cherry Tomatoes, Olive Oil, some garlic and a bit of balsamic. That simple. Mix some diced cherry tomatoes, olive oil, chopped parsley, minced garlic and balsamic vinegar in a pot. Pinch of salt. Cook the pasta al dente in salty water. Strain the pasta. Mix the pasta into the pot with the tomato vinaigrette. […]
5 hours is a long time. But if you aren’t dying for an egg right away this might be of your interest. 5 hours at 60C. The yolk is very creamy. The white is very soft but set. I’m sure a degree or two above 60C and less time would render amazing results as well…. […]
The Wings of Change! Miso Glaze….. Never thought it would come to this but here we are, game day, chicken wings. I officially joined the other 3 trillion food blogs featuring wings today in America. Nothing wrong with that. I love those marvellous things so why not make my own wings my own way. I have to […]