By Rob, on January 5th, 2011%
Well this was the second best burger I have ever had in my life. Craigie on Main, you still win…for now. Anyway, this monstrous masterpiece was juicer than all get out, and as you can see, cooked 100% top to bottom medium rare thanks to the magic of sous vide.
I made fresh pickles, which blow their jarred counterparts to bits, and smoothed it all out with some freshly prepared truffle mayo. For those that don’t know me, I despise mayo, but as always, I made it thinner and less disgusting than the commercial stuff. Truly obscene. FULL POST
By Rob, on January 1st, 2011%
This is one of the best sandwiches I have ever made!!! I made some fresh Focaccia (that I am still perfecting) that acted like a sponge for the super juicy pork, which I had leftover from the free-form lasagna I recently made. I also added spinach, tomato, some mascarpone cheese, and, the true star of the show, some quick-pickled onions.
The onions were simply boiled in a mixture of cider vinegar, salt, sugar, and some spices, then cooled. They added a complex sweet acidity to the sandwich that made for a savory sensation unlike anything else. The mascarpone smoothed everything out while the spinach and tomato added freshness and texture to balance the luscious pork. Insane. FULL POST
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About This is a logged journey of food and my adventures in the kitchen with my blowtorch, sous vide supreme (before I sold it) , and other super awesome (and more traditional) tools and techniques.
I hope that these explorations, which my fabulous other half "H" graciously entertains, provide others with inspiration, ideas, or even just relief from boredom.
I don't always use a blowtorch. But when I do, I prefer Bernzomatic.
Rob
5 books/ingredients I’m into right now Coconut Oil
Lard
Microgreens
Boneless Chicken Thighs
Cumin
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