Food Consultancy and Research Kitchen.
Posted in Cooking on Jun 5th, 2011
Hank Shaw, my friend, blogger, published author, and bringer of shenanigans is on a book tour right now. His stop in Austin happily coincided with IACP (a big Food Professionals conference) giving us a good solid week of being able to hang out. One of the things I was most looking forward to was taking [...]
Posted in Cooking on May 7th, 2011
A friend of ours gave us a bag of local Texas Rio Star grapefruit the other day and we were kind of at a loss with what to do with them. I’m not a huge fan of eating grapefruit as it is, so figured I should look at transforming it into something more palatable for [...]
Posted in Cooking on Apr 24th, 2011
I wanted to do something a little bit different for dinner this easter, and figured I’d go down the cliche anti-easter route of cooking rabbit. To make it a little less cliche I decided to harken back to centuries old tradition of thickening stew with blood and liver, otherwise known as Jugged Rabbit. I had [...]
Posted in Cooking on Mar 20th, 2011
I had a hankering for a hearty bean stew and went rummaging through the pantry for some ingredients, originally I had planned to do something along the lines of Boston Baked Beans, but I had forgotten I was out of Molasses. So I dug deep and found a bottle of Apple Cider and figured I’d [...]
Posted in Cooking on Mar 13th, 2011
As you get comfortable making a certain dish, or preparing a certain ingredient you gain confidence to change it and add your own touch to it. This is where I am at with making Bacon right now. I feel comfortable taking my basic bacon recipe which is taken almost directly from Ruhlman’s Basic Dry Cure [...]
Posted in Cooking on Mar 9th, 2011
Lamb shank was rubbed down with a mixture of salt, pepper, onion powder, garlic powder, thyme, oregano, and lemon zest. Cooked Sous Vide @ 57C (135F ) for 72 hours. Then seared off quickly to brown the outside. The Couscous salad was made with finely diced green pepper, dried apricot, dried sour cherry, diced pumpkin [...]
Posted in Cooking on Feb 6th, 2011
Several months ago I had a sweetbread salad at a local restaurant and really enjoyed it. Ever since I’ve been thinking about doing something similar but have been somewhat daunted by it. Last week I decided that I was finally going to tackle them. Sweetbreads are the common and someone deceiving name for several glands, [...]
Posted in Cooking on Jan 30th, 2011
Seeing Hank’s post on Wild Duck Consomme I decided to make some of my own ( post coming soon ) and as a result of butchering a whole duck I ended up with a couple of duck breasts that need eating. I had some Pomegranate Molasses and decided to use this as a base for [...]
Posted in Cooking on Jan 30th, 2011
My take on a Thomas Keller recipe. Quail eggs cooked sous vide @ 61 C served with home cured bacon sliced very fine and cooked until crispy, topped with a Sprinkle of Smoked Maldon Sea Salt and a grind of Pepper. Obviously a Chinese spoon would be a better serving plate but apparently I don’t [...]
Posted in Cooking on Jan 23rd, 2011
I wanted to make a batch of real eggnog for Christmas and went googling to get some history and preparation methods. I found a post on Ruhlman‘s blog talking about drinking some eggnog he made the previous year, this of course intrigued me as I have a lot of interest in preserved foods, and I [...]
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