Food Consultancy and Research Kitchen.
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 [...]
Posted in Cooking on Jun 12th, 2010
I’ve been looking for a decent quality pork belly for a while now to make a good slab of bacon ( well not really bacon because it’s not smoked, but cured and dry hung ). I was about to hunt down some from a local farm when I found a secret stash down at wholefoods. [...]
Posted in Cooking on Mar 1st, 2010
I decided to turn my Pastured Pork Shoulder into one of my all time favourite dishes Cochinita Pibil. I’ve posted a recipe for this before so I won’t go into too much detail. Traditionally the Pibil is served with a red onion pickle. I also had some blue corn flour that I’ve been saving to [...]
Posted in Cooking on Feb 28th, 2010
One thing that really annoys me about living in Austin is the lack of a really good butcher. Don’t get me wrong there’s a few good places to buy quality meat ( Central Market, Wholefoods, etc ) however their butchers are generally too busy running a long counter with lots of customers to talk meat. [...]
Posted in Cooking on Dec 7th, 2009
The other day Central Market had some freshly picked ( burrowed? ) Oregon Black Truffles. I’ve never cooked with a whole truffle before so decided to grab some and see what I could come up with. They also had some nice pork on special so I decided to do a Saltimbocca. Brussel Sprouts are in [...]
Posted in Cooking on Feb 1st, 2009
Decided to smoke something different to my usual ribs this weekend so I got a couple of pork shoulders to make pulled pork. I cut the skin off and rubbed them with my standard rub. Left them in the fridge overnight and then smoked them at 115C until an internal temp of 95 C. I [...]
I tend to make a batch of ribs at least once a month, they’re my favourite piece of flesh to barbecue. By barbecue I mean the southern states of America type barbecue with slow heat and smoking wood. I usually barbecue my ribs dry with a simple rub, and then serve with a tasty home [...]
Posted in Cooking on Dec 22nd, 2008
Turducken is an amazing dish that is virtually unknown here in Australia, but over in the USA it has a cult following, especially with the Cajun and BBQ enthusiasts. A Turducken is a whole turkey, stuffed with a whole duck, stuffed with a chicken. There can be as many as 3 different traditional stuffings throughout [...]
Posted in Cooking on Sep 9th, 2008
Inspired by a recipe posted in a forum I frequent I decided to attempt this classic french dish for Father’s Day. It’s a fairly lengthy process especially as I decided to mince the meats myself, so I gave myself the whole weekend to do it, Saturday for Prep and Sunday for assembly and cooking. All [...]
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