Quaid
Trump's Staff
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Developed a really cool dish at work today. Buffalo Pig's Trotter for the gastro menu at the brew pub.
Sous vide until soft, marinaded 24h in an umami packed paste we developed, air dried, painted with baking soda, then dusted in cornstarch and fried ultra crispy. Drenched in Frank's and served with a slaw of pickled celery & carrots with crumbled Stilton. Pulls apart just like the meat of a chicken wing, but super crunchy thick skin & a perfectly 'gooey' centre. People are going to go home and fuck their wives after eating this mother fucker.
Working on an all pork belly Porchetta tomorrow. Traditional, but we're gonna apply a Peking Duck cooking method on the skin. Serve it with a nice garlicy gremolata & shoestring fries.
Doing some cool booze infusions right now too. I bought a hand held smoker (link below) and I'm gonna pump cherry pipe tobacco smoke through some Wild Turkey and see what comes out the other end. I predict pure joy. Local peaches should be just right soon, and I have plans to make a roasted peach spiced rum infusion.
PolyScience the Smoking Gun® handheld food smoker PolyScience Culinary
Sous vide until soft, marinaded 24h in an umami packed paste we developed, air dried, painted with baking soda, then dusted in cornstarch and fried ultra crispy. Drenched in Frank's and served with a slaw of pickled celery & carrots with crumbled Stilton. Pulls apart just like the meat of a chicken wing, but super crunchy thick skin & a perfectly 'gooey' centre. People are going to go home and fuck their wives after eating this mother fucker.
Working on an all pork belly Porchetta tomorrow. Traditional, but we're gonna apply a Peking Duck cooking method on the skin. Serve it with a nice garlicy gremolata & shoestring fries.
Doing some cool booze infusions right now too. I bought a hand held smoker (link below) and I'm gonna pump cherry pipe tobacco smoke through some Wild Turkey and see what comes out the other end. I predict pure joy. Local peaches should be just right soon, and I have plans to make a roasted peach spiced rum infusion.
PolyScience the Smoking Gun® handheld food smoker PolyScience Culinary