Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

New Underbelly Site

paulraphael

By paulraphael
in Food Media & Arts

 Share

Recommended Posts

paulraphael

paulraphael

Posted
Posted

We've relaunched our site and blog at under-belly.org. It's got all the old content and comments, with a clean new design and a more accessible format (no ads, no account needed to post a comment or question). 

 

Emphasis of late has been artisanal ice cream and sous-vide techniques. More is on the way on both topics, as well as a in-depth series on modern saucemaking. 

 

Responding to demand, we've also started a consultancy. We advise culinary professionals around the world on ice cream recipe development, and are also available to consult on other areas of expertise.

 

And we're building a recipe archive ... we hope to have it online in the next couple of months.

 

Come by and have a look!

  • Like 10
  • Thanks 1

Notes from the underbelly

Martin Fisher

Martin Fisher

Posted
Posted

Very nice!

I'm looking forward to the in-depth series on modern saucemaking!

:)

  • Like 2

~Martin :)

I just don't want to look back and think "I could have eaten that."

Unsupervised, rebellious, radical agrarian experimenter, minimalist penny-pincher, and adventurous cook. Crotchety, cantankerous, terse curmudgeon, non-conformist, and contrarian who questions everything!

The best thing about a vegetable garden is all the meat you can hunt and trap out of it!

 

gfweb

gfweb

Posted
Posted
1 hour ago, paulraphael said:

We've relaunched our site and blog at under-belly.org. It's got all the old content and comments, with a clean new design and a more accessible format (no ads, no account needed to post a comment or question). 

 

Emphasis of late has been artisanal ice cream and sous-vide techniques. More is on the way on both topics, as well as a in-depth series on modern saucemaking. 

 

Responding to demand, we've also started a consultancy. We advise culinary professionals around the world on ice cream recipe development, and are also available to consult on other areas of expertise.

 

And we're building a recipe archive ... we hope to have it online in the next couple of months.

 

Come by and have a look!

 

Nice!

Maybe put a link to it as part of your posts?

  • Like 3
JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

Good stuff and attractive site.  I went down the rabbit hole a while.

 

  • Like 1
  • Thanks 1

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

 Share
Go to topic listing
×
×
  • Create New...