Food Consultancy and Research Kitchen.
Posted in Cooking on Apr 15th, 2012
Ever since I made my first Turducken deboning a whole bird has been something on my ‘must learn how to’ list. For whatever reason even after making two turducken’s and sheepishly asking the butcher to do the deboning for me I’d never actually followed through with this. Until now. I recently watched a great youtube [...]
Posted in Cooking on Apr 1st, 2012
Green Chilli Pork ( or Chile Verde with Pork ) is the state chilli dish of New Mexico it’s both similar and quite different to the Texas style Red Chilli that most people would be familiar with. It uses green chillies instead of red (preferably hatch if they’re in season), Tomatillo instead of Tomato, and [...]
Posted in Cooking on Nov 28th, 2011
I was at work on Saturday when I hear a voice from across the room “Hey Paul, do you want some ducks ?”. A rather strange question to hear at work, but of course I immediately said yes. Turns out the guy had gone out for a quick hunt before work. I headed on out [...]
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 Jan 23rd, 2011
Scrounging in the fridge for some breakfast I found a bowl of meat pulled from smoked ham hocks that I had made a pea and ham soup with… Perfect for some Breakfast Tacos. I made sure there were no sneaky foot bones bones in the meat and threw it into a hot pan adding a [...]
Cassoulet is a fairly epic dish that many home cooks shy away from because it requires a lot of time, some recipes call for 3 days of preperation/cooking. It’s a peasant dish and they were too busy working to be cooking for three days straight. I’ll guarantee they worked a lot harder for longer hours [...]
Posted in Cooking on Nov 27th, 2010
Guanciale is something I’ve been planning on making for quite some time. I had a pork jowl from Richardson Farms sitting in the freezer and a heavy weight of procrastination on my shoulders for quite some time before I finally decided to actually make it. The obvious place to turn to for the recipe is [...]
Posted in Cooking on Oct 2nd, 2010
It’s been a long time since I’ve made sausages so I decided it was well past time to get myself a large quantity of random pork bits and make some. A few weeks back I’d picked up a packet of dried Ghost Chilli’s and I was keen to use them for something. I hunted through [...]
Posted in Cooking on Jul 27th, 2010
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 [...]
Posted in Cooking on Jun 12th, 2010
I was having some friends over for dinner and wanted to be very french, and just happened to have a lot of stuff stashed in my freezer that was perfect for it … Freshly cured pork belly, a bone from a home cured ham, duck legs, confit pork belly, and slow cooked beef ribs. I [...]
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