We have always heard that the secret to good grits is cold milling. In fact, people use to rush to be the first in line at the mill to get the grits first while the mill was still cold in the morning. We realized that we have the ability to control the tempurature using liquid [...]
Archive for April 3rd, 2008
Nitro Grits
Posted in execution, farmers, liquid nitrogen, nitro on April 3, 2008 | Leave a Comment »
From our Garden
Posted in biodynamic, garden, our kitchen garden, products, respect, staff, taste, team on April 3, 2008 | Leave a Comment »
From left to right:
Napoli Carrots, Forono Beets, Shunkyo Radishes, Albino Beets, Easter Egg Radish
Cured Egg Yolks
Posted in salt on April 3, 2008 | 4 Comments »
A really neat technique. Now we start playing with flavoring the salt
A gift from the Quinault Indians
Posted in fresh, purveyors, respect, taste on April 3, 2008 | Leave a Comment »
Wild Sturgeon
buy some from Tyler
The handy work of Jaques Larson
Posted in Uncategorized on April 3, 2008 | 1 Comment »
Farro
Posted in anson mills, biodynamic, garden, our kitchen garden on April 3, 2008 | Leave a Comment »
this stuff takes forever to grow, and then the deer eat it, thank god for Anson Mills
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