. sous vide . fermentation . dry curing .
Not many people are fond of black beans. Count myself out! Love black beans, as a side or as its own dish. Extremely popular in all of latin cuisine, black beans are delicious but ONLY when prepared right. I guess that’s pretty much any ingredient. A few years ago, when I was getting started […]
A while ago I posted an article about this dish but it’s time to bring it back. Not a whole lot to this recipe. 3 Ingredients (ok, 6 if you count oil, salt and pepper) and 10-15 minutes to make. The technique is quite tricky I have to say, cooking omelets is actually not that easy, […]
I’ve been using instagram more and more these days and I have to say I really like it. Still a bit tricky to get photos from my SLR to my instagram account, but I think I have come up with a decent workflow and in the process I’ve actually discovered some pretty great apps […]
A very simple recipe, probably the only tricky bit is finding these amazing prawns. In Vancouver you buy them live just like lobsters. And they do taste similar to lobster and with a similar texture as well, really sweet and tender. They’re incredible. Of course, using any other shrimp would do, but I wanted to […]
I don’t eat a lot of baked stuff but I love baking stuff. And if I had to choose what my favorite baked thing is, cinnamon rolls would go at the top of my list, well above croissants or … don’t hate me.. donuts… Palmiers are my all time favorite along with french bread, […]
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 […]
It’s finally happened. I caved and made cookies. First time, so I figured I’d document the whole thing with some pics and some notes. It’s been so long since I baked anything and the summer heat is approaching fast, so might as well get some baking done before the sun takes care of baking the […]
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 […]
I roast a chicken every other week on average. I’ve tried many different techniques and many different combinations and it’s hard for me to choose one method over another. Sous vide equipment aside (which yields the juiciest of chickens, sous vide cooking is almost cheating, seriously), the oven can do a pretty good job as well […]
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 […]