Carrageenan

I need to spend a little more time thinking about this particular hydrocolloid.  I think there might be some different possibilties in the “hot gel” catagory.  It seems to need the help of some other food gums to provide a little more heat stability.  I love the texture of the gel, it just won’t get as [...]

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Frozen Coconut Powder

we treated coconut milk like a granita and then dipped the shaved ice into ln2
here it is served with:
king crab
pineapple flavored ponzu
dashi flavored cucumber

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Come See Me in Naples

http://www.napleswinefestival.com/chefs.cfm
I am honored and really excited to be a small part of such a prestigous festival.  Thanks to my friend Michelle for helping me get involved.
I can promise it will be alot fun.  Just take a look at that line up of chefs, holy crap!
This event kicks off 2009 for me, lots of great events planned [...]

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Marinated Sferification

it looked like mozz, so I marinated it like mozz..we were really happy with the results

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Perfect for Movie Theatres in the South

it eats like popcorn
handfuls of delicous, wonderful, flavor packing crispiness
except its pork rinds and not popcorn
screw popcorn……
thanks to www.ideasinfood.com for the inspiration!

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Curing then Cooking

We cure alot of meat at the restaurant.  It goes without saying that we really enjoy it.  Curing has really opened my mind to the capabilities of seasoning.  I have been asking myself why we only season the outside of our proteins.  Why not season the inside.  Yeah we brine alot of stuff for short [...]

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Pecan Oil

something I have been tinkering around with for a while
for some reason manipulating fats feels rewarding
here we wanted to create a gummi bear texture with a fat
now that we have it all figured out we can use any fat imaginable
this will be rolled in nitro pecan dust
ingredients used:
glucose
isomalt
sugar
water
gelatin
pecan oil (jean marc)
propylene glycol alginate
cellulose gum
 
wondering if [...]

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Redneck Pig Cooker

this thing was made out of tin roofing, old lumber and highway signs
thanks to randolph for babysitting our pig and thanks to Mr. Thackeray for throwing one hell of a party
 
photos by david clark

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Our First Country Ham

 
it sure takes alot of patience to wait one year to taste something.
it was well worth the wait.
this ham came out really earthy, we didn’t add any sugar, just straight salt
we have 15 or so working right now and a pen full of pigs ready to be salted
photos by our friend david clark

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Midnight Snack

Cruze Farm buttermilk makes the world go round
and some mighty tasty cornbread, this particular one is studded with Alan Benton’s Smoky Mountain Ham

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A Picture of some Pigs

fat and lazy
enjoying a gorgeous day on wadmalaw

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Buttermilk

aerated buttermilk
liquid nitrogen
my favorite way to enjoy buttermilk is when it’s ice cold, or colder…..

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Chicken Liver Parfait

traditional style recipe, pulled at 63c and whipped with gelatin

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The Color Black, an ode to Metallica

ever wonder what a color tastes like?
I have been wanting to do this dish for quite some time and pulled it together for the Town House dinner with John and Karen

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Raising Animals for Food

Our smallest pig dressed out at 195.  I am guessing the biggest is well over 400 pounds.  This has been an incredible experience on many different levels.

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Birch flavored Bourbon

I have been really enjoying the flavor of birch lately.  We recently served it with country ham wrapped quail and huckleberries

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