Restless Inspiration

Photo

Fri, 03 May 2013 20:07:30 -0400

Geranium, Stockholm.

Wed, 10 Apr 2013 23:57:43 -0400

Geranium, Stockholm.

kobewulf: ognions, smoked sea bass roe, mustard shoots

Fri, 29 Mar 2013 12:34:00 -0400

kobewulf:

ognions, smoked sea bass roe, mustard shoots

“Special guest chefs John Shields(Townhouse), Michael...

Wed, 27 Mar 2013 12:15:28 -0400

“Special guest chefs John Shields(Townhouse), Michael Voltaggio(ink, ink.sack), Alex Talbot(Ideas In Food), and Bryan Voltaggio(Volt, Range, Family Meal, Lunchbox) join chef Johnny Spero for a one-night-only eight course dinner at Suna, his restaurant in Washington, D.C.”

@Meadowoodnews: Course 5: aged duck grilled on the bone, dates...

Wed, 19 Dec 2012 11:15:32 -0500

@Meadowoodnews: Course 5: aged duck grilled on the bone, dates and spice sugar. @jamessyhabout #commisrestaurant #12days2012 http://t.co/QDiIPD0Q

The Restaurant at Meadowood

Commis Restaurant

#midnightsnack

Mon, 10 Dec 2012 17:27:27 -0500

#midnightsnack

Buches look damn good. Anthony Bourdain. No Reservations Baja in...

Wed, 05 Dec 2012 11:52:05 -0500

Buches look damn good.

Anthony Bourdain. No Reservations Baja in Tijuana.

“Winterleeks roasted for 1 hour, leek juice fermenting...

Tue, 04 Dec 2012 13:21:38 -0500

“Winterleeks roasted for 1 hour, leek juice fermenting since may (7 months), autumn radish flowers.” In De Wulf.

Kobe Desramaults.

Doughnuts on the Mind Doughnut Gnocchi, inspired by … @davidchang Nu Rung Ji .

Mon, 03 Dec 2012 18:17:00 -0500

Doughnuts on the Mind

Doughnut Gnocchi, inspired by … @davidchang Nu Rung Ji .

@davidchang ”Nu rung ji evolves into congee w/ doughnuts,...

Mon, 03 Dec 2012 18:11:00 -0500

@davidchang ”Nu rung ji evolves into congee w/ doughnuts, earl grey broth, preserved egg yolk. @Momofuku Sydney rejuvenates brain”

Photo

Wed, 28 Nov 2012 17:10:00 -0500

Tmaz Tacqueria, Ann Arbor - Torta Ahogada - pork, onion, avocado...

Tue, 20 Nov 2012 11:28:00 -0500

Tmaz Tacqueria, Ann Arbor - Torta Ahogada - pork, onion, avocado drowned in chile de arbol sauce

I love crispy salmon skin.

Tue, 20 Nov 2012 11:16:30 -0500

I love crispy salmon skin.

A Better Potato Pureé with Diastatic Malt Powder This powder...

Sun, 18 Nov 2012 18:43:00 -0500

A Better Potato Pureé with Diastatic Malt Powder

This powder converts starches to sugars.

Typically used in baking to promote a strong rise, improved texture, brown crust, and extended shelf life, it can also be used when making potato pureé to eliminate gumminess and graininess per Modernist Cuisine at Home. Adding cream/milk is optional rather than necessary and the pureé needs to be heated to 167F.

Ingredient Source: King Arthur Flour.

“Vinegar matured in the burnt-out trunk of a spruce tree.” A spruce trunk is hollowed...

Thu, 18 Oct 2012 23:22:00 -0400

“Vinegar matured in the burnt-out trunk of a spruce tree.” A spruce trunk is hollowed and toasted slowly like an oak barrel. It is then filled with vinegar. A few months later, roughly half will have gone and should be refilled. Over the course of a year it should be topped up every few months and then bottled.

Nilsson, Magnus. “Root Vegetables.” Fäviken. New York: Phaidon, 2012.