Amazake is one of the easiest application of your newly made batch of koji. It’s a mildly sweet porridge-drink made by mixing koji with cooked […]
Author: Elie
The Best 72-hour Sous Vide Short Rib
Why, in my humble opinion is this the best version of beef short rib cooked sous vide? The short answer is: It’s never ever stinky! […]
Grilled Pork Chops, BBQ Carrots and Ranchovy Dressing (Combustion Inc. Thermometer Overview)
I have been playing with the Combustion Inc. predictive thermometer for a bit now and made some awesome food with it including these lovely pork […]
Koji: Growing the Mold
I’ve tried a couple of different methods to incubate and produce Koji. By far my favorite method is -surprise surprise- from Koji Alchemy and involves […]
Koji: Introduction
I do that sometimes. Just take a cursory look into something in a book. Say to myself “cool, but I’m never doing that”. Then for […]
Ted Lasso’s Shortbread Biscuits
Ted Lasso season 3 will be available this week. It seems only appropriate to post about those wonderful biscuits (Ted would call them cookies of […]
Terrine Bordelaise
Making a terrine or pate en terrine is not as easy as making a meatloaf. I’ve read so many recipes in various books from well-respected […]
Pretzel Mini Batards
I wanted to have some good buns on hand for a package of Bockwurts made by the good folks at Olympia Provisions. What I did […]
Venison Leg Roast, Portuguese Flavors with Chickpeas
Axis deer are overpopulated in Hawaii. They happen to have delicious meat that is also very dense in protein and nutrients while at the same […]
Corn and Flounder: Maque Choux and Meuniére
It’s a cool name for a dish. Not sure what the origin is or why it is called that. I did not want to even […]