Xesla Research Organisation

As far as I’m concerned the best bits of a pig to make terrine is the face and feet. Full of muscles, tendons, bones and other mushy things that make for gelatinous textures when cooked down. I’ve had an idea for doing a terrine based around the flavours of Pea & Ham soup for a [...]

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On the weekend I was lucky enough to attend a Sous Vide party at Jack’s ( from Eating In a Box ) house. The place was filled with food/tech geeks, notably Ryan ( Nose To Tail @ Home ), Michael ( CookingForEngineers ) and Kent. Addie Broyles also attended ( Relish Austin ) along with [...]

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