In an OCD moment, we started extruding long lengths of spaghetti. We are able to cut the...
Year: 2013
A kitchen is a laboratory. We put our cold smoked fried chicken through the wringer.
We hung a metal cord off of the flue damper on our oven. Then we attached the...
This year’s training camp speech via Monday Morning Quarterback with Peter King: This is a remarkable speech....
We used thick-cut mortadella to top a thick-cut ratatouille casserole. A topping of any flavorful meat enhances...
We dressed slices of our dried watermelon with smoked coriander, Maldon salt, dried Calabrese peppers, and olive...
Start with a bushel of crabs. Explore the possibilities and processes for flavor extraction and delivery.
Crab Benedict: crab-bone marrow hollandaise, liquid egg yolk Chickpeas: brown butter hummus, pickled and fried chickpeas Shaved...
It is half dried. This time we didn’t go through several freeze-thaw cycles. We put logs of...
It’s funny, one of the first times I ever really appreciated a hamburger was at camp. It...