The spinning soba plate! Spin it, pop it, eat it!
With face bacon, soft-boiled egg, ginger, cilantro, peppers, and maitake mushrooms! Dressing has a foundation of kombu / shiitake dashi, a dash of sesame oil, a spritz of lime juice, a smidgen of honey and a friendly amount of ginger juice!
Let’s see if I can infuse any flavor into my honey from these super dry cascade hops… (at Rockefeller State Park Preserve)
This is a cool photo but even after four weeks I wasn’t able to get much out of the dry hops. Oh well, I can wait until the new season is here.
Orange and black cardamom liqueur! The snowy background gives me ideas for alcoholic snowcones!
Cheddar cheese burgers, shoestring potatoes, pickles, red watercress! God, I love living with awesome cooks.
White bean hummus with Turkish pastrami, labnah with zahter and olive oil, and Aleppo and oregano marinated olives… And toasted pita
So, I was working at the restaurant yesterday, and these two Dartmouth ’07s ended up sitting at the kitchen table, which is right by my station. We barely recognized each other but recognize we did. Apparently there was a rumor in college that I was a porn star. It’s pretty much the only job I haven’t done, except that one time.
I woke up wondering this morning: If I were a cube of horseradish in a bottle of vodka, would I try to escape so eagerly? Russian Khren vodka, for Bloody Mary’s and sipping (at Rockefeller State Park Preserve)
Today I learned that one week is sufficient time for three oz of horseradish to infuse a liter / quart of vodka with a pleasant amount of flavor. Tomorrow morning feels like a bloody mary kinda morning! Now, what to do with the cubes of horseradish…
The drink tastes very soothing to me, calling back sweet (though very fuzzy) memories at Mari Vanna!
Mozzarella arepas and guacamole! On my off days, it’s about simple things!
Explosive flavors, incredible depiction.
A delicate choux caramel held gently by my calloused, roughed-ed up fingers! (at Balthazar Boulangerie)
Vietnamese spring rolls! Sooooo crunchy (at Pho Bang)
Capturing that moment of love with your spring roll and chili sauce! (at Pho Bang)
Bo luc lac! Very nicely sauted tenderloin! (at Pho Bang)
Freshest herbs ever! (at Pho Bang)
Korean BBQ from Korillas on the way to Chinatown! (at Greenhouse)