A classic being revisited.
Year: 2014
We smoked dried wakame for several hours. Then we froze it in liquid nitrogen and finely ground...
We taught four micro-workshops at EL ideas in Chicago. These were open to the public. We then...
We used a small amount of store-bought buttermilk to culture some whole milk. The full-fat version of...
We had been making an assortment of cultured products for our fermentation workshop. I woke up that...
We work to maximize every action in the kitchen. Usually we fire up the smoker with a...
The smoker was on. The nutmeg crossed my path. We had never smoked nutmeg before. Yesterday we...
The menu read: Bone Marrow Dumpling, oxtail, truffle, and oxtail consomme. The ingredients engaged me immediately. I...
Photo from Publisher’s Weekly Website Normally, I would take a picture of the book myself, but I...
We portioned the slab of mortadella into 90 gram pieces. We seared them on the scored side....