Extra hot sopprasetta, home-pickled beets, homemade focaccia, homemade meyer lemon-tomato-caper-green peppercorn relish, gorgonzola forte High-res

Extra hot sopprasetta, home-pickled beets, homemade focaccia, homemade meyer lemon-tomato-caper-green peppercorn relish, gorgonzola forte

Thai summer rolls in Bibb lettuce Thai summer rolls in Bibb lettuce

Sayat Explores FoodReblogged from Sayat Explores Food

sayattheexplorer:

Summer rolls in Bibb lettuce

Rice noodles, shrimp, avocados, cucumbers and tomatoes

Sauce with four tbsp of yuzu, one tbsp of soy sauce, quarter of a preserved lemon - diced, 5 Thai chilis fine sliced, one tbsp of brown sugar

This was one of the first posts on my blog! It’s been almost two years! God, the cilantro is so squished, I feel ashamed for how dull my knife must have been! 

(via lasoupedujourestlight)

Source sayattheexplorer

Poached, salt-crusted and baked, roasted, grilled pears

After years of unrelenting enthusiasm for the idea of it, I think I’m ready to admit that any procedure that draws the moisture out of pears to make the cellulose-rich stone cells more prominent is doomed for sub-optimal results. Such attempts are blatantly misguided by the ease to infuse pears with flavored liquids and the very short and arbitrary window of time during which the pear’s osmotic balances allow for a more succulent texture. 

Moving on to revisit later… 

Or I could ask you folks which varietals of pears have the least stone cells? One I can think of is the Akca pear from Ankara (Tr. Akca armudu).

Alright, now this was a great fam meal! Roasted grape, garlic and tomatillo salsa, the best freaking guac I’ve made in a while, veal and pork burgers on cheese stuffed arepa buns paired with Stone IPA! Hallelujah! High-res

Alright, now this was a great fam meal! Roasted grape, garlic and tomatillo salsa, the best freaking guac I’ve made in a while, veal and pork burgers on cheese stuffed arepa buns paired with Stone IPA! Hallelujah!

sayattheexplorer:

Orange and black cardamom liqueur! The snowy background gives me ideas for alcoholic snowcones!

It’s been two weeks and I have full flavor. This is bomba and I will share the process and the recipe. Toast three pods of black cardamon and a tablespoon of black peppercorns until fragrant. Zest 10 navel oranges without any pith.Combine a cup of gran sugar with a pint of water, the zest and the spices. Steep on a low simmer for 10 mins. Combine with a pint and a half of vodka and let the flavors blend for a couple weeks.The result is a light menthol flavor from the black cardamom with a theme of oranges. It’s great both as an aperitif and a digestif. High-res

Sayat Explores FoodReblogged from Sayat Explores Food

sayattheexplorer:

Orange and black cardamom liqueur! The snowy background gives me ideas for alcoholic snowcones!

It’s been two weeks and I have full flavor. This is bomba and I will share the process and the recipe.

Toast three pods of black cardamon and a tablespoon of black peppercorns until fragrant.
Zest 10 navel oranges without any pith.
Combine a cup of gran sugar with a pint of water, the zest and the spices. Steep on a low simmer for 10 mins.
Combine with a pint and a half of vodka and let the flavors blend for a couple weeks.

The result is a light menthol flavor from the black cardamom with a theme of oranges. It’s great both as an aperitif and a digestif.