• Banneton
    Cooking Techniques

    Miche: A Beautiful Boule

    This traditional style of bread was taught to me by a Petite Artisan in the secluded Wisconsin North Woods. A Miche is almost this Primitive/Traditional European Boule with rustic / very hands on procedures. I have made many breads prior to cheapest viagra prices my introduction to the Miche, (Ciabbata, Brioche, Bageuttes, Focaccia and so on…) yet none seemed to be as simple and country. Before the Bread was ever made in the our kitchen, the Starter had to be well maintained, not to mention…

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    Voyage into Venison

    Venison is virtually a way of life found in the country sides and back woods of nearly anyplace that provides a decent patch of overgrown foliage. Deer are found almost everywhere on this continent and it seems only fitting that we would hunt, kill, and consume this captivating quadruped. The lure of bagging a “Trophy Buck” draws hundreds of hunters to the woods each year, and although it is becoming a primitive notion, there is still a large number of people who hunt as a…

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    Pheasant: A Dish

    The Book of a Classy 18th century foodie spikes my interest in wild game. Jean Anthelme Brillat-Savarin humbly published an impressive biography titled “The Physiology of Taste: Or Meditations on Transcendental Gastronomy,” Portraying his deep appreciation and almost romantic relationship with food. An exciting read that gave me new life and an unexplainable feeling that I somehow walked away richer with a deeper understanding of the inner workings of a true Gourmand. “Above all feathered game should come the pheasant, but once again few mortal men know…

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    Chemical Innovation: Colossal Peas

    The world of food today is a much different place than the yesterdays that create our rich culinary history. The dishes that are being defined as the “New American Cuisine” are continuously evolving and developing as our chefs are becoming educated and driven. Our local Chefs are making their mark in the gastronomic world with the transition from the Nouvelle Cuisine era into the inception of the “Molecular” Kitchen. It is an exciting time to be in the industry right now, it is an exciting…

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    Sunchoke: Simple Insight

      A tuberous vegetable, hideous and filthy, dug up from the dirt to be transformed into a dinner. The Sunchoke is known by many identities, names, personalities and characteristics providing an impeccable ingredient for any curious cook. The visible plant is made up of leafy, lazy stalks that produce small bright flowers. Under the soil, the ripe roots create the colony of large oddly shaped tubers which resemble gingerroot, this is the sunchoke.   Name It   More famously know by a complete contradiction of…

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    Brine Me Beautiful

    A Brine can be recognized as an array of different solutions such as a pickling liquid, a cure, or a type of preservative; each used with the similar intentions of developing and improving quality. The Science Every living organism in every form of life is made up of billions and gazillions of Cells. These cells are all individually created having properties to create the makeup of an organism. To brine an object is to denature that object through the process of osmosis; The introduction of…

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    Ground Cherries: An Introduction To A Husked Treat.

    This delicate little gem has remained widely unknown with it’s many names and relatives. Notably the Chinese Lantern and Tomatillo are some of the better know species of the fruit that are wearing a Calyx, the correct name of the husk. Buy Cheap Viagra Upon further inspection of the fruit, I find beautiful flavors in the light nectar highlighting a sweet-honey freshness with remnants of a caramel undertone. The rich golden berries provide me an intriguing and mounting excitement as I continue to learn about…

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    Pistachio Sponge: ISI Innovation

    I was first exposed to the idea of a microwavable cake while working on the pastry line at The Fearrington House in Pittsboro North Carolina. The Chef was crouched in front of our Microwave with a wildly excited grin as he was obviously aroused with cialis without prescription the prospect of something new. The seed was planted, an idea is born. I saw the ISI canister, Gas Chargers, and the finished product. Google and several Stages filled in the rest.   Recipe 80 g pistachio…

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    No Fuss Gnocchi

    One of my favorite items to make and consume in my home kitchen, hands down, is a simple Potato Gnocchi. The simplicity in the production and the versatility with the final product make Gnocchi a mandatory staple in my life. Whether I am looking f viagra 100mg or a small snack, side dish, or a hearty entrée; the little dumplings are a dependable go to quick fix. I have been cooking variations of Gnocchi since the day I left culinary school (and even in school,…