Shrimp and grits

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My first time cooking grits!

Hell Freaking Yeah

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Potato-cheese souffle…eat your heart out Whitney!

 

 

 

Lamb and Skordalia Espuma

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Lamb marinated in rosemary and a bit of lavender. Sous Vide @ 56.7C for about 1 hour.

Skordalia potato foam.

Burning rosemary sprig.

Extra virgin olive oil powder.

 

 

Scotch Egg

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Scotch Egg:

Boiled for 3 min, cooled, wrapped in lamb and pork linguisa, breaded in panko, lightly fried.

Served atop coarse mustard with a pinch of salt.

 

Pressure cooker

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I recently bought a pressure cooker…if you did not previously tell me to own one, I am mad at you!

 

Rice in 10 minutes, pork belly in 12 minutes, and what is shaping up to be a great creme brulee custard in 3 minutes!

 

I predict this will change my culinary landscape.

 

BTW, my local costco has this one on sale for $69…go buy one NOW!

http://ak1.ostkcdn.com/images/products/P12035341.jpg

 

A bit of molecular gastronomy for breakfast

Posted by Alvin Schultz in Eat.  2 Comments »

English muffins topped with marrion berry preserves and peanut butter (Maltodextrin) powder

Chinese surf and turf

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24 HR sous vide char Sui pork belly with pan seared shrimp and 10 minute pressure cooker rice!