Some mornings we chop wood! (at Stone Barns Center For Food And Agriculture)
An arepa with pork, a fried egg, pico de gallo, queso fresco, and chicharron
First drop of sap (at Stone Barns Center For Food And Agriculture)
Extra hot sopprasetta, home-pickled beets, homemade focaccia, homemade meyer lemon-tomato-caper-green peppercorn relish, gorgonzola forte
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!
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).
Well hello spring! (at Blue Hill at Stone Barns)
Two of my favorite chefs and Temple Grandin, one of the most passionate and astute people I’ve ever met. Thanks Chef Elia for looping me in! (at Culinary Institute Of America)
I don’t always go on non-food related excursions but when I do, I go to opera premieres! (at The Metropolitan Opera)
That’s heaven. Blue, creamy, pungent, pheromone rich, scintillating heaven. (at Murray’s Cheese)
Everyone talks about the pork buns at the Momofuku noodle bar but the shiitake buns are just to die for — with crispy shiitakes, sauted shiitakes and quick-pickled cucumbers. Incredible texture gradient, sweet, sour and deep mushroom umami. (at Momofuku Noodle Bar)
Coconut jackfruit ice cream sandwich. Doesn’t it look dreamy? (at Pok Pok NY)
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!
Pastele, tostones, pulled pork, yellow rice and malta. #holeinthewall
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.