Thanks to Emile for providing us such a great product….this stuff tastes awesome.
Archive for February, 2008
Milk Fed Pigs
Posted in Uncategorized on February 27, 2008 | Leave a Comment »
Radishes
Posted in farmers on February 27, 2008 | Leave a Comment »
Thermomix
Posted in carrageenan, droids, gellan, silly, technology, thermomix on February 27, 2008 | Leave a Comment »
Our Thermomix is four years old….we use this to hydrate and disperse lots of food gums, this works great with gellan, agar, and carrageenan. We also use this everyday to make our potato puree. We really need a new one………..
Sausage
Posted in charcuterie on February 27, 2008 | Leave a Comment »
The last couple of days Travis, Timmy and I were able to make lots of great sausage. We were lucky enough to use some milkfed ossabaw and berkshire pork from Emile at Caw Caw Creek…We made chorizo, sauccison sec, hot and sweet italian sausage and bratwurst. Tasty stuff
Clear Chocolate
Posted in chocolate, ice filtration, inspirations on February 18, 2008 | Leave a Comment »
this is a sam mason creation, a true visionary, and one hell of a nice guy. We are going to serve it whipped with smoked foie gras
Dungeness Crabs
Posted in fresh, taste on February 18, 2008 | Leave a Comment »
really delicous, we served them with kaffir lime, avocado, fresh hearts of palm and caviar
The Santa Monica Farmer’s Market
Posted in farmers, fresh, purveyors, taste on February 18, 2008 | Leave a Comment »
We have incredible produce here in South Carolina, but I have always been jealous of the chefs who have the produce of California at the fingertips. It truly is amazing. Tyler Gray has a new program where he can deliver produce from the Santa Monica farmer’s market to your door no matter where you live……pretty sneaky
Chocolate Pudding
Posted in carrageenan, chocolate, execution, not quite there... on February 18, 2008 | Leave a Comment »
Still in the works. Cutable chocolate pudding made with iota and kappa carrageenan. This turns into a wonderful chocolate pudding when it is consumed, I think Bill Cosby would like this one……..we are serving it with mascorpone cheese, brandied cherries and nitro cocoa crispies….
Random
Posted in random on February 12, 2008 | Leave a Comment »
Head Start
Posted in our kitchen garden on February 12, 2008 | Leave a Comment »
thousands of tomato plants have been started……I can taste them already
Spring Cleaning
Posted in our kitchen garden on February 12, 2008 | Leave a Comment »
We are getting very excited about this spring’s garden…we have already planted a ton of stuff and will be expanding by 200 percent……
Flavor Combinations
Posted in ideas, modified starches, taste on February 12, 2008 | Leave a Comment »
mango, chocolate, balsamic and butternut squash…..we served this with roasted foie gras
Crispy Mushrooms
Posted in gellan on February 12, 2008 | Leave a Comment »
Mushroom puree set with gellan, sheared and cooked with glucose….we then dehydrated the puree in the oven…
great texture but the glucose added to much sweetness. Alex says the gellan works just fine without the glucose….back to the drawing board
Whipped Water
Posted in methocel on February 12, 2008 | Leave a Comment »
xanthan and methocel….I love this texture, endless possibilities
Russian Bacon
Posted in compressed, execution, pork on February 5, 2008 | Leave a Comment »
Straight from the Boat
Posted in local on February 5, 2008 | Leave a Comment »
Raspberry Vinegar
Posted in execution, garden, local, pressure cooker, products, purveyors, taste on February 5, 2008 | Leave a Comment »
This stuff is unbelievable. We serve it with tomatoes when they are in season and here we are serving them with garden beets and goat cheese panna cotta….the dish is finished with nasturtium and armando manni olive oil….buy some vinegar from www.mikuniwildharvest.com