Equilibrium-Brined Pork Belly

Brining has been in the culinary home cook’s lexicon for the better part of maybe 15 years now. I first heard about it in a beloved episode of Alton Brown’s “Good Eats” where he brines the Thanksgiving turkey. It sounded so damn cool and science-y. It is a powerful trick that anyone can do andContinue reading “Equilibrium-Brined Pork Belly”

Modernist Cuisine: Pastrami and Bresaola

Much has been written in the blogsphere about the MC pastrami made from short rib or even better, beef cheek. Just Google it and you’ll get a lot of hits and pictures. The attention is rightfully deserved since their process produces one delicious tasting piece of cured and smoked beef. When done right, Pastrami is oneContinue reading “Modernist Cuisine: Pastrami and Bresaola”

Carbonated Mojito Spheres

What do I do after weeding my garden and ending up with a crap load of mint? Mojitos of course! Initially I was going to make a few regular Mojitos that would use a fraction of the mint I had. However, I had so much mint that even after drying half of it for theContinue reading “Carbonated Mojito Spheres”

Modernist Cuisine Barbecue

Most probably assume that Modernist Cuisine only makes food that looks like foam or spheres or something extra fancy. Well, sure it has all those things, but that is not the point. It’s just modern food, using all the information that was learned over the past few decades. The point is not to make “weird food” but toContinue reading “Modernist Cuisine Barbecue”

Wild Boar Loin, Puy Lentils and Apple-Port Sauce

  It’s amazing how I manage to find more boar meat in my deep freezer overtime I look in there. I still have a couple of loins, some shoulders and maybe two hind (ham) legs. I see some boar sausage in my future, maybe Italian or Greek flavored…or some of each…we’ll see. Anyways, I took aContinue reading “Wild Boar Loin, Puy Lentils and Apple-Port Sauce”