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twodogs

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  1. Our blog is Ideas in Food Enjoy Alex
  2. It should be mentioned the producer of the maple syrup is Steve Stallard. Steve uses 18 year old whiskey barrels to infuse the syrup. He also makes one flavored with vanilla bean, as well as his assorted flavored roes. Sorry many of you missed our maple syrup give away and the maple menu itself. Here is a link for some fun maple ideas Maple Menu -Alex
  3. twodogs

    Per Se

    Unfortunately there is a bit of misinformation about who is serving Diane's butter. There is a small restaurant in a boutique hotel in Pagosa Springs, Colorado that has had the pleasure of providing this butter for the past three years. You can see the butter as it arrives on our food website,Ideas in Food, or see the place where it is servedKeyah Grande Thanks, Alex
  4. twodogs

    Fluid gels

    Bubble Tea of Roe Here is another application of said fluid gels.
  5. Sous vide is just part of the process in cooking. See example above. Here we have slow cooked black grouper (49 degrees C for thirty minutes) with a chicken skin crust crisped on a griddle and served with grape-chipotle sauce, smoked cashew and sea bean condiment, chanterelle mushrooms and young marjoram.
  6. twodogs

    Gilt

    we currently use both oils in our kitchen. per me figlio was the first oil developed in order for armando manni to provide an important nutrient source for his son. the oil is soft, buttery and rich. per me was developed, well for armando himself. it is spicy, grassy intense and an oil for punctuation. i find it disturbing that you would dine in a restaurant getting off the ground and ask for an ingredient which is costly and take advantage of the willness of pleasing or just uninformed staff. if the restaurant is openly serving armando manni's oil with bread service, then no harm in asking for a fifth of a bottle for your table. if not, well it appears you made that choice.
  7. I have found that turkey: plain, roasted, and smoked makes three unique and base extractions which may be used as necessary based on application. We use a pressure cooker, come to pressure cook for 45 minutes, let cool naturlly and decrease pressure, strain and apply as necessary.
  8. We have been playing with fritters recently. The results of our efforts can be found here. Though the short answer of fine fritters is: pastrami reuben, crayfish-nori, pumpkin pie, peanut butter s'mores, apple-cheddar-bacon. I had previously forgotten how much frying batter can be, I just recomend getting someone to clean up for you. (ie oil splatters and batter drips such that it is more fun to fry and eat the fritter rather than clean up the inevitable spills and spatters.)
  9. Hello all. We are taking a few days to steal away to Flagstaff and are looking for ideas for food. Please help. Thanks,
  10. the french laundry cookbook; start to finish technique
  11. Regina Schrambling wrote an interesting piece on vinegar in the L.A. times, though she missed the most common use of great vinegar, the martini. Oh well, the piece is still contains a great amount of useful information.
  12. The weather warms and two things come to mind, salt air and rum drinks. Being landlocked in Colorado, I can only put salt water in a spray bottle, turn the fan on high and get the essence of salt spray as I sit down with a rum punch with a meyers float or perhaps a dark and stormy with goslings and ginger beer. These two cocktails personify relaxation in the heat of the summer, but I know there are more rum cocktails which need to be discovered or revitalized. What is out there?
  13. Taking a piss, no. Thanks for the kind words. The drink is simple, balanced and to the point. Ice cold gin, the vinegar, several drops of walnut oil poured from a teaspoon; perhaps a quarter of a teaspoon. With regards to drinking vinegar etal...hello it is an alcohol derivative; they are tied together. Perhaps if we were famous with a name the idea would be easily swallowed--instead, enjoy the cocktail, the research and development is free.
  14. We recieved two incredible products which just needed to be highlighted together. What better way than in a martini. We combined a drinking vinegar, bombay saphire gin and walnut oil to make a vinegar martini. Check it out.Vinegar Martini What else is going on in the world of cocktails and beyond?
  15. I notice all the bottles and collections and am quite impressed with the variety of vinegars used. I must also add that I have not seen a vinegar barrel. Making vinegar is easy, fun and delightful to use. I highly recomend it. Currently we are making "everywine" vinegar, maple vinegar and ruby port vinegar. We supplement our base with banyuls, rice vinegar balsamic everyday use and aged juniper and cherry wood, minus eight vinegar, sherry vinegar several others as well my memory is currently failing me. We have further discussion about making vinegar here.ideasinfood
  16. The smoked steel head trout roe originated from blis caviar where we worked with Steve Stallard to customize the roe. We have since brought to the table sake cured roe, mezcal and habanero roe, vanilla bean roe and roe cured with maple and smoke. If you want to see versions of the roe and the dishes we prepared please have a look at our web site ideasinfood and scroll through the smoked roe photographs as well as others if you choose. Glad to see you liked the product, it is a lot of fun to work with.
  17. As chefs we are continuously searching, talking and thus writing about food. Our blog is a resource of ideas for ourselves and hopefully others enjoy reading and viewing it as well. It pushes us to write down ideas and thoughts not merely as I like to--on post it notes--but rather in a somewhat organized manner. Similarly, the ability to update and refine thoughts while following them through a progression is allowing us to focus on dining. When you see something in print and read it a whole other view of the subject is possible.
  18. An honest expression of an individual; from thought process through execution. If you are into mass production be about mass production; do not adopt to a home baker. Similarly, if you are about ingredients and techniques show that. Publishers push writers in directions to in theory sell books, and we buy books in theory to learn something and gain inspiration, techniques and other paths to take. Yet upon buying many books readers are left empty because the book is about what is thought people want rather than the actual cooking. Enough with cooking for dummies and pulling sugar to burn calories. Forget boiling water to make steam and baking for beginners. Present a straight up representation of exquisite cuisine and you may come close to a book. For now I will continue to search and buy books like CD's for one or two great songs. Think about it what if there were a means for individuals to compile and print single dishes with techniques and photographs from millions of cookbooks. Culinary itunes; that is what I want.
  19. We have put together an array of our house cocktails on a miniature level to allow guests to sample more than one drink. While served in shot glasses, these cocktails are not shots, rather they are the actual cocktail served in miniature ie not a full measure of alcohol in each but rather an appropriate ration thus allowing individuals to have several cocktails without adverse effects. Check them out at ideasinfood in our cocktail photo album, and let us know what you think and what other cocktails we could make mini.
  20. After slowly working with activa for the past year, we have a few results we are pleased with. These may be observed in our photo diver scallop and flank steak photo albums at ideasinfood Enjoy, we did
  21. John Thorne's in simple cooking--just add some rum
  22. Where is Malcolm Gladwell when you need him? (author of "The Tipping Point" and "Blink")
  23. twodogs

    Avocadoes

    Check out our roasted avocado with truffles at ideasinfood
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