tag:blogger.com,1999:blog-127460722012-02-11T08:48:21.683-08:00"I really believe the only alternative to filmmaking is cooking." -Werner HerzogThe Sandwich Cultnoreply@blogger.comBlogger1471100tag:blogger.com,1999:blog-12746072.post-14170379398431539902010-07-20T06:38:00.000-07:002010-07-20T06:39:42.601-07:00

 It escapes me why a pork chop, in all its glory, is considered less than a steak. When it comes to cost, I have no complaints but the recognition is lacking. I'm not riding the pork shoulder/belly band wagon of a few years ago that nearly drove us all insane. I'm just saying, as chefs, we eat pork constantly. We cook it for staff meal, we prepare it in our restaurants and we order it when

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-63018883619257358972010-01-29T16:00:00.000-08:002010-02-22T06:35:53.713-08:00

2 large butternut squash 1 cinnamon stick 3 cloves 2 knobs ginger 1 large clove garlic 3 allspice berries 12 black peppercorns 1/2 lb unsalted butter Split the squash in half and scoop out the seeds. Seperate seeds from pulp. Toss seeds with canola oil, and salt. toast in oven at 350F until light brown and fragrant. Season again with salt if necessary and sprinkle with cayenne pepper. Set aside

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-22829711142472302102010-01-16T21:44:00.000-08:002010-01-16T21:44:47.487-08:00

Between the wide angle and the natural yellows, this candid shot reminded me of Andrzej Dragan. When in Rome...

The Sandwich Cultnoreply@blogger.com2tag:blogger.com,1999:blog-12746072.post-37456722939575759372010-01-01T19:18:00.000-08:002010-01-01T19:18:54.212-08:00

I am selling my Rebel Xti with 17-55mm kit lens, charger and an extra battery. If anyone is interested email me with an offer. This is an incredible camera, responsible for the majority of my photographs to date, including all of the mosaic and food photography. Nothing comes close in the price range. Perfect camera for someone looking to move up to DSLR. I am in the process of

The Sandwich Cultnoreply@blogger.com1tag:blogger.com,1999:blog-12746072.post-27447074261463322902009-12-15T13:37:00.000-08:002009-12-20T06:35:45.192-08:00

This method has become increasingly popular over the years for both restaurants and now home cooks. This fall, the first device ever, designed for the home kitchen was introduced for cooking sous vide. It is called Sous Vide Supreme and retails for around $500. I mentioned this to a sous chef. His response was a little confused - "why would you need that, why not just put a pot of water on the

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-37015492981187852332009-12-08T14:26:00.000-08:002009-12-08T15:20:14.599-08:00

1520g pheasant breast1844g pork belly1356g pheasant legs, skin removed840g smoked bacon120g jack daniels whiskey120g sauvignon blanc200g dark raisins20g sage leaves15g thyme leaves4ea cloves garlic50g apple cider molasses12g ground black pepper45g kosher saltI strive for transparency as much as possible because I believe it leads to progress. So I am disclosing a few of our

The Sandwich Cultnoreply@blogger.com29tag:blogger.com,1999:blog-12746072.post-78498902636848002752009-12-01T21:03:00.001-08:002009-12-01T21:24:25.407-08:00

We realized during our last tasting - while trying to break down and isolate flavors and aromas in each beer - that we completely overlooked the basic foods that go great with beer, tacos, chili, spicy foods...sausage. The idea of pheasant "choucroute garni" has been in my head for awhile. For the sauerkraut, we cured the cabbage with 1% salt for 5 weeks in the wine room. The result was all we

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-51694260602300180322009-11-10T20:38:00.000-08:002009-12-02T20:01:03.237-08:00

This is not something that I am drawn to particularly, however much I have been so in the past. I make it for the comfort and satisfaction of those around me and on request. Each element, I am drawn to singularly, though none of them as a whole. Southwest chili is a culinary cliche - it describes a convention of preparation and flavor profile to which we are accustomed.As of this week, I am in a

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-83426097587637153042009-11-09T08:51:00.000-08:002009-11-09T09:51:19.882-08:00

Our early fall Goose island dinner had a favorable turnout. Based on this Tiny owners were able to market another similar event with the Lagunitas company. As we sat down to taste during the initial menu planning, we found them uncomplex and all very similar with no noteworthy flavors other than their characteristic intense hoppiness.We put together a brief list of common bitter ingredients:

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-72124640738251718392009-10-26T21:57:00.000-07:002009-10-26T23:17:49.930-07:00

I bought a speedlite 430EXII several weeks ago, but this is the first chance I've had to read about it. It marks my first piece of "professional" lighting equipment. Since most of what I do is studio oriented, I favor a strobe. I thought a speedlite with its portability and self-contained power source might allow me to move between the kitchen and studio. It definitely has its perks but I'm not

The Sandwich Cultnoreply@blogger.com1tag:blogger.com,1999:blog-12746072.post-20862900545642121502009-10-23T06:27:00.000-07:002009-10-23T06:28:54.351-07:00

I haven't posted much to the Sandwich Cult lately. Much time has been spent at the restaurant where I work. We are trying to revive the mosaic. I've begun posting daily.http://alineamosaic.com/forum/index.php?showforum=18

The Sandwich Cultnoreply@blogger.com21tag:blogger.com,1999:blog-12746072.post-51088385779632680072009-10-23T06:21:00.000-07:002009-10-23T06:27:36.085-07:00

We have some interesting things coming up this fall. We just finished curing two hams that we will smoke today. Last night we started a traditional batch of sauerkraut for an up and coming version of 'choucroute garni.'We have a 5 course dinner to be paired with Lagunitas beers. Conceptually we are working around the taste of bitter, how to complement it, contrast it, and just work with it in

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-89904352272818122622009-10-13T17:14:00.000-07:002009-10-13T18:51:03.286-07:00

Unfortunately, I did not have my camera with so there are no pictures of the food. The actual dish changed slightly from what appeared on the menu. The tomato dish was 70% there. Still needs tweaking. It was a chilled parfait with a simple raw strawberry puree at the bottom, dotted with a nicoise olive-white anchovy puree. We spread the rest of the olive puree thinly over a silpat and dried it

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-23555190124534416952009-09-22T15:07:00.000-07:002009-09-22T16:20:20.739-07:00

We just picked up our very first Isi. Lots of fun. Working on a recipe for tobacco foam for a tomato dish coming up with a pairing dinner.1000g water150g sugar10g cigar wrapper7g salt1g sassparilla root2 coffee beans7 sheets gelatinBloom the gelatin in cold water and squeeze out excess. Combine with sassparilla, coffee bean and cigar wrapper in medium container. Bring the water, sugar and salt to

The Sandwich Cultnoreply@blogger.com1tag:blogger.com,1999:blog-12746072.post-59391740241883534582009-09-22T13:31:00.000-07:002009-09-22T13:41:02.144-07:00

AlineaGet the flash player here: http://www.adobe.com/flashplayer var so = new SWFObject("http://www.db798.com/pictobrowser.swf", "PictoBrowser", "500", "450", "8", "#EEEEEE"); so.addVariable("source", "sets"); so.addVariable("names", "Alinea"); so.addVariable("userName", "sandwichtsar"); so.addVariable("userId", "8349404@N05"); so.addVariable("ids", "72157622240164433"); so.addVariable("titles",

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-16536782109155107712009-08-25T15:37:00.001-07:002009-08-25T15:57:03.146-07:00

My friend told me this cool trick. You take the can of sweetened condensed milk. You put it unopened in a pot of boiling water for 3 or 4 hours. When you open it up - Magic. Caramel Sauce. Anyone who has actually done this knows how wonderful the result it. Its something we all learn in culinary school, the easy way to make ducle de leche. But what is actually happening here? How can milk

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-21100547953155836172009-07-28T22:24:00.000-07:002009-09-22T13:31:47.079-07:00

Get the flash player here: http://www.adobe.com/flashplayervar so = new SWFObject("http://www.db798.com/pictobrowser.swf", "PictoBrowser", "500", "500", "8", "#DDDDDD"); so.addParam("quality", "low"); so.addParam("scale", "noscale"); so.addParam("align", "mid"); so.addVariable("ids", "72157621869282856"); so.addVariable("names", "Tiny Lounge"); so.addVariable("userName", "sandwichtsar");

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-12125916907837839962009-07-14T11:50:00.000-07:002009-08-05T18:37:57.650-07:00

Those who know me, know that I find these fundamental to great food. They will also note that I am always looking to 'close the book' on cooking temperatures of various foods. Lately I've had great results cooking chickpeas between 79-85C. Lentils are also well cooked this temperature. Both the research and practice check out. Until I find otherwise, I'm going to venture out and say all manner of

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-57619163905957645232009-07-14T07:24:00.000-07:002009-08-06T16:21:13.093-07:00

150g shallots35g ginger5g coriander seed1-2 thai bird chilis (to taste)15g shrimp paste1 kaffir lime leaf500g young coconut watercook the shallots, ginger, coriander seed and shrimp paste over high heat in peanut oil until shallots begin to brown slightly. Add the young coconut water and kaffir lime leaf. Remove from heat and steep covered 15 minutes. Strain.To finish, fold the herb puree into

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-46696181795187664712009-06-30T21:38:00.000-07:002009-06-30T22:44:24.561-07:00

It seems a general consensus among most senior cooks that meat cookery is the easiest. It is a simple matter of heat transfer, nothing more. An experienced cook will - through years of experience - be able to easily intuit the doneness of a piece of meat. We've come to the point technologically where we are able to affordably and precisely control our cooking temperatures to an exact degree.

The Sandwich Cultnoreply@blogger.com1tag:blogger.com,1999:blog-12746072.post-55742522332833561162009-06-23T20:49:00.000-07:002009-08-06T16:28:18.700-07:00

What's in chili you ask? "Well, its a stew." Go on. "Its got lots of meat, beef, pork." Yes. "Its got lots of cumin, and spices."Ok."You usually put beans of some kind in it too." So lets cook the meat the best way we know how - under vacuum at a precise temperature so as to denature the collagen and increase tenderness without over coagulating protein causing the meat to "dry out." Lets cook

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-31150133726768702072009-06-16T11:45:00.000-07:002009-06-16T11:49:57.972-07:00

1000g strawberries150g sugarfull vacuum. Macerate at room temperature 1 hour. 90C for 15 minutes. Depending on the time frame and desired result you can simply refrigerate for a few days or freeze and thaw to extract the juice.Were using this as a base for a jam.

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-33546388873315776762009-06-09T13:39:00.000-07:002009-06-09T23:52:05.479-07:00

As I began to piece together my "studio" in chicago, I found myself greatly satisfied at how much one can accomplish at very little expense. The photos I post are prepared with skill and great care, however, I am not using a professional studio or thousands of dollars of specialized equipment.The beauty of digital photography is the process is greatly simplified from the convultion that is film.

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-86470214218015932452009-06-03T08:04:00.001-07:002009-06-03T08:12:21.788-07:00

It occurred to me at some point over the last few weeks of building the website that all of these images are at least a year old. The last time I had an actual shoot was last summer. I also realized how much I miss it. A new studio is already in the works - as impractical as it is in this tiny chicago apt. Hopefully I'll have some new material soon.

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-46756053584667690462009-05-26T13:45:00.000-07:002009-05-26T13:50:38.057-07:00

DIY websites = time consuming, frustrating. Rewarding, however especially financially.My New WebsiteIts a work in progress

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-65847659543651875412009-04-13T20:48:00.000-07:002009-04-13T22:27:25.049-07:00

In an earlier post I compared a professional setup for sous vide cooking with a minimal one. This option offers automatic and precise temperature control for less than half the cost of an immersion circulator. The Auber PID Controller will, coupled with a heat source, keep a water bath within 1 degree C. If the heat source comes from underneath the natural convection will maintain consistent

The Sandwich Cultnoreply@blogger.com1tag:blogger.com,1999:blog-12746072.post-38562402876225792502009-04-07T19:21:00.000-07:002009-04-07T19:33:34.867-07:00

We have a new member of our family, Sophie. In addition we ordered an Auber PID controller, a food saver upgrade, and a commercial sized rice cooker for a slightly more sophisticated sous vide setup.

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-47304230611672484052009-03-31T00:55:00.000-07:002009-03-31T01:03:35.114-07:00

I just want to mention how glad I am Studio Kitchen is once again accessible to the general public. I love Shola's food. Master of technique. Its clean, thoughtful and authentic. He has the rare ability to create food interesting to me as a professional chef, but also something I really want to eat. The new website is great.

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-23913126739549702742009-03-16T22:23:00.001-07:002009-03-16T22:27:13.760-07:00

We brought in a whole pig - just for fun. 46# head-on. So far we have 2 hams curing 2 different ways, 1/2 belly curing for bacon, head-meat terrine, lots of shoulder meat and skin. More details to come.

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-27768571485697500982009-02-24T15:02:00.000-08:002009-03-16T22:28:08.414-07:00

Just a test so far, however, the unfrozen base is delicious. I'm really excited to churn it. This needs to be churned immediately because of the active culture in the buttermilk.500g buttermilk10g milk powder120g heavy cream30g sweetened condensed milk100g sugar20g glucose powder4.5g lactic acid2g powdered gelatin1g xanthan gumAdd the cream to a small pot and bloom the gelatin over the top 5

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-54773096478153009732009-02-09T17:26:00.000-08:002009-02-10T10:20:50.567-08:00

If I could reasonably afford a polyscience thermal circulator I would buy it in a heartbeat. In fact, I've come close several times anyway. Until then, this is how I cook sous vide at home.You may laugh and it is a little embarassing to advertise it the way I am now, but I've always had such great results. Fish, chicken, pork, various cuts of beef - they all benefit. I used to use ziploc bags but

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-11659885836978166972009-01-27T23:20:00.000-08:002009-04-05T08:31:51.865-07:00

I was looking for something completely unrelated in "On Food and Cooking" and I came across the section on sweet potatoes. Mcgee states that at 57C an enzyme in the potato is activated that converts the starch to a sugar called maltose. This process stops at 75C when the enzyme is denatured. This explains why sweet potatoes will ooze syrup and have a completely different quality when cooked

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-91305570973393807392009-01-05T07:36:00.001-08:002009-01-05T07:47:53.519-08:00

It was recently brought to my attention this movie takes place in Chicago, where Julia Roberts plays a food critic. The first scene takes place at Charlie Trotter's where a much younger, thinner Charlie Trotter tells one of his chefs, "I will kill your whole family if you don't get this right."

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-12124511253687503522009-01-02T18:35:00.000-08:002009-01-02T18:37:44.603-08:00

380g breast meat scrap without skin 330g pork belly 208g Pheasant leg meat with skin181g foie gras105g salumeria pancetta105g smoked bacon81g pheasant or chicken livers30g Jack daniels whiskey30g sauvignon blanc200g dark and golden raisins15g cider molasses26g sage leaves1 clove garlic1g thyme leavesChop the sage leaves very fine and set aside with the raisins. Toss the remaining ingredients

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-15261041360632716592008-12-08T12:39:00.000-08:002008-12-08T12:42:58.271-08:00

Food: Water Fat Salt Temperature Sugar Acid Alkaline

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-33097167435197933472008-12-01T11:20:00.001-08:002008-12-01T14:07:33.052-08:00

chestnut, liver, coganc, dried fruit, vinegar, dark chocolate

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-32316288950664824012008-11-27T10:18:00.000-08:002008-12-01T14:06:21.839-08:00

Same soup, different method. This is a continuuing refinement. The first time I tried making this soup I roasted the chestnuts and pureed them in a blender with stock. This time I cooked the chestnuts sous vide with cognac and brown sugar. I thought I might preserve some of the chestnut flavor by using the sous vide liquid in the soup, instead of diluting it with stock. When I opened the bag the

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-78282199176811484672008-11-10T00:23:00.000-08:002008-11-10T00:38:06.337-08:00

hambechamelpork fatoystermandarinshiitake mushroomsmokebriestale breadMy parents used to make a dish of cured beef sliced thinly over toasted bread coated with a bechamel-like sauce. It was delicious, salty and bland. there is something about salty, starchy blandness that is very important. A well made bechamel poured over stale bread could be very satisfying. The smoke is the only hesitation and

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-50005456091854740212008-10-27T18:12:00.000-07:002008-10-27T18:14:44.929-07:00

appleBeaujolaisbrown butter cabbageCandy cornCaramel applescauliflowerCedarceleriac ChestnutciderCigar boxcinnamoncondensed milk Crab appledried fruitendive Fallen leavesfennelfermented flavorsfrankincense gamegrainsHay rides HazelnutHuckleberry molassesmushroomsOak Old wooden cabinetsoxidized winepearPecan pheasantpumpkinPumpkin piePumpkin seedroot vegetablesSagesalisfysmoke

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-41543387274992513142008-09-23T16:57:00.001-07:002008-09-23T17:02:20.299-07:00

At the fat duck they used it with a clear venison broth. I'm not really sure what to do with it. Use it for smoking? It has a fragrance vaguely reminiscent of pine when burned.

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-38165450208116868632008-09-22T18:23:00.000-07:002008-09-22T18:56:16.880-07:00

This is not particularly creative or original. What I wanted more so was to test a cold infusion. We didn't manage to capture the citrusy aromas that filled the room as we crushed the needles but we also didn't extract any of the bitter or resinous compounds. Most importantly it did not come off like eating cleaner. The ice cream is made without cream because we wanted the flavor to be short

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-68068909808196300632008-09-07T22:01:00.000-07:002008-09-07T22:03:23.409-07:00

Chicorysmoked quail, banana, dandelionMandarin-acorn Squashoyster-emulsion, cashew, sichuan peppercornCured Duck Breastmangosteen, taro, bear’s garlicShrimpchestnut-bacon, leeks, malegeuta pepperLangoustinerose-steamed, lady apple, parsleyLobster Searedbarbados cherry, bok choy, black-eyed pea foam, rosemaryWild boar ragoutmarinated fig, buckwheat, tasmanian pepperPoached Lamb saddlebean sprout,

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-20287580640024953702008-08-25T08:31:00.000-07:002008-08-25T08:51:23.871-07:00

Its high enough in umami taste (savory amino acids) to rival mushrooms and meat. Its a fruit from the new world that penetrated europe and became the only ingredient to be be featured among the 5 classic sauces of french cuisine.Food Pairing lists the following common pairingsFruit:GrapefruitGrapesBananaPearSour CherryStrawberryRaspberryKiwiOrangeBlack currantLegume:BeansTruffleSoybeanPeaSeafood:

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-73960966415178558112008-08-23T07:47:00.001-07:002008-08-23T07:47:39.361-07:00

"peaches and legs have supple character" -'uncle' Danny

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-85025633347161807012008-08-22T10:00:00.000-07:002008-08-22T15:07:51.110-07:00

Headed down for a 2 day stage-interview. More details to come...

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-5707175995437160242008-08-20T08:05:00.000-07:002008-08-20T08:08:30.588-07:00

Tuna Tartarspicy beet brunoiseolive bread chip

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-72684888371072456752008-08-17T21:30:00.000-07:002008-08-31T20:54:24.157-07:00

Roasted Saddle of Quebec Lambmarcona almond puree spiked with preserved lemon juicesummer vegetableslamb jus

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-82603219462441499492008-08-16T15:18:00.000-07:002008-08-22T15:09:31.542-07:00

Elegance; graceful, simple, beautiful. A restaurant chef is always looking for the fastest and cheapest way to create something delicious that a customer will love. We throw carrots mindlessly into stocks and sauces. This recipe is incredibly simple and delicious and comes almost straight out of letters to a young chef. Of course, there are myriad flavors which pair beautifully with the carrot

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-63348862874079839262008-08-13T06:42:00.001-07:002008-08-15T19:34:09.042-07:00

Someone very special got this book for me, "just because..."Michel Bras is a true artist. Its full of amazing ideas - incredible book.

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-57005977902893203882008-08-02T04:47:00.000-07:002008-12-08T16:53:32.298-08:00

We brought in some really nice quebec lamb saddles for a party. We also have live scallops and french black truffles coming in for the same party. Its more fun for the cooks.We have probably 7-10kg of trim leftover. I'm thinking merguez?

The Sandwich Cultnoreply@blogger.com1tag:blogger.com,1999:blog-12746072.post-21550039416156417392008-07-26T06:29:00.000-07:002008-12-08T16:53:32.469-08:00

its that time again!

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-61899034565709068962008-07-04T21:05:00.000-07:002008-07-04T21:30:16.775-07:00

We are currently serving this soup chilled with a smoked fig and little lemon foam.I love it conceptually because its made of 3 different elements that come together cold. The triad reminds me of bass, mid and treble applied to music. I prepare each element of the soup seperately and mix them like a technician moves levels to create the perfect sound.Bass:This is the cooked element. The fennel

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-19909829868037312452008-06-30T07:27:00.000-07:002008-06-30T07:35:28.386-07:00

"Barbeque" is not a device, it is a style of food. You might even go so far as to call it a method. A "grill" and a "smoker" can be used to create barbeque but you cannot "throw something on the barbeque" anymore than you can throw something on the remouillage.

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-77865814061533228062008-06-26T07:32:00.000-07:002008-06-26T07:33:23.120-07:00

"...be generous, be extravagant. Without generosity there's no love, and without love there's no understanding. A mean cook is a failed cook."-Marco Pierre White

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-13839351231764741872008-06-23T20:50:00.000-07:002008-06-23T21:13:06.500-07:00

The beauty of bananas is you really don’t have to do anything to them to make them pop - both on your palate and on the plate. The flavors are naturally vibrant and intensely floral. I can’t think of anyone who could say they don’t like a fresh banana. We use them right now with the lamb dish. We simply puree the raw banana with a little vitamin c and xanthan gum to thicken. No sugar, no salt. In

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-74348636134838790102008-06-22T20:13:00.000-07:002008-06-22T20:47:20.063-07:00

Desserts have been a constant struggle since we opened the dining room. In previous years all the pastries were outsourced from a company who is as mediocre as ubiquitous in the area. There is no room physically or in the budget for a pastry person. Neither myself or the chef have any real pastry training and the result is a lot of time wasted and a lot of frustration. Just as I'm about to give

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-71756888547642161272008-06-18T20:04:00.001-07:002008-12-08T16:53:33.138-08:00

I've had to sit two weeks on my awesome new rebel xti without having anything of which to take pictures. Last night was slow so I packed up some mep and cut out early for a quick photoshoot. I'm really glad I got a picture of this because we recently stopped running it due to lack of sales. We connect the supremes and skin with activa. The leg meat is made into confit and stuffed into the raviolo

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-24734836083221875082008-04-25T06:39:00.001-07:002008-12-08T16:53:33.314-08:00

In a mad effort to create some "beauty shots" for the upcoming menu, I did something I've never really done before - this photo is somewhat fake. We are opening the restaurant very soon, but not soon enough to have any of the mise en place to make these dishes, or access to the plates for that matter.We got the word we needed some pictures at about 11:30 yesterday. By 12:30 we were knee deep in

The Sandwich Cultnoreply@blogger.com1tag:blogger.com,1999:blog-12746072.post-6403119970904433392008-03-20T07:56:00.000-07:002008-03-20T08:19:07.634-07:00

Maybe a few times a year I return to the idea of bbq sauce. This turned out well but lacked the tang needed for a good bbq sauce. The addition of tamarind, malic or ascorbic acid will probably round it out nicely.Whisky Peach Tea Sauce630g peach nectar6g worcestershire6g sriracha sauce85g cider vinegar60g ketchup50g brown sugar25g jack daniels whisky (flamed)20g lipton tea1/4 tsp allspice25

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-66074940460684488392008-03-19T20:04:00.000-07:002008-12-08T16:53:33.400-08:00

Salmon Tartare, Black Pepper Coulis, Meyer Lemon Curd, Avocado Ice CreamThe black pepper coulis really ties together the crisp acidity of lemon at the same time as it complements the floral qualities. It cuts through the fat of the salmon and avocado. I pressure cooked the peppercorns in water for 2 hours. The result was less tender than I would have liked. The puree was a thick paste but even

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-41580084050271715412008-03-18T08:46:00.000-07:002008-03-18T08:56:47.716-07:00

In case anyone has become as distraught as myself searching for a creme anglaise recipe in the CIA Pro Chef textbook - fear not. It is listed under its proper english name, "vanilla sauce." I am still unable to find a recipe for "freedom fries" however. If anyone has a good recipe please email me immediately.

The Sandwich Cultnoreply@blogger.com1tag:blogger.com,1999:blog-12746072.post-42181317641362631982008-03-17T06:03:00.000-07:002008-12-08T16:53:33.544-08:00

The salmon was cured via standard gravlax.

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-24636984158100406192008-03-06T06:34:00.000-08:002008-03-07T06:29:15.228-08:00

If you said "asparagus soup" to me, I would probably yawn and go back to searching for a good recipe for butterstoch-miso or chocolate parmesan gnocchi. At this point I have to realize I've completely lost touch and need to come back to reality. Asparagus is a wonderful spring flavor and a king among vegetables. It deserves to star in its own dish and not just take second stage to beef or

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-1974544387798106952008-03-01T14:15:00.000-08:002008-03-01T15:40:05.112-08:00

This isn't really news, but looking at Michelin's 2008 rating of Tokyo is pretty crazy - 150 restaurants adorn Michelin stars in this city. More than Paris or London combined? Well London, don't get me started... According to Michelin, Tokyo has around 190,000 restaurants compared to its count for NYC of 18,000 in 2005 and 25,000 in 2008. This makes sense considering most people in Tokyo don't

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-3912500773850455322008-02-29T07:03:00.000-08:002008-12-08T16:53:33.690-08:00

We started work this week on a spring menu for a restaurant in Montreal. The process of writing a new and seasonal menu is so challenging. We look at the same ingredients every year and try to keep them interesting to both the customer and ourselves. We think dredge up all the recent ideas and things we find interesting and write it all down. At this point I stand back and look at and think, "

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-90755236249145827522008-02-27T11:33:00.001-08:002008-02-29T08:52:35.812-08:00

I love cooking with spices. You can give any ingredient or recipe an instant sense of regionality as well as a fiery heat or delicate complexity. Spices can breath life into a dish and they can bog it down and remind us why we started using them in the first place, before refrigerators came into fashion.Do you know (without looking up on google) what what makes up the chinese 5 spice? How about

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-63894701516434018902008-02-10T11:29:00.000-08:002008-12-08T16:53:33.869-08:00

Nowadays we can use gas chromatography and olfactometry techniques to analyze different foods and see why they go together. There are a number of commercial databases that list thousands of popular ingredients and their threshold levels of volatile compounds. For the most part, this information is best used to explain a tasty combination. However, we can look at compounds and try to predict

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-48223126962447437632008-02-01T10:11:00.000-08:002008-12-08T16:53:34.108-08:00

This is just a thought... We can use syrup to cook things at a high temperature like when we pour it over nuts to make peanut brittle so why not other things? Heat a pot of hot syrup and immerse ingredients in it to cook the same as you would water or oil. You could use it too cook sous vide over 100C. We could poach scallops in honey or glaze root vegetables in hot syrup. A solution of 99%

The Sandwich Cultnoreply@blogger.com1tag:blogger.com,1999:blog-12746072.post-23172564529965914442008-01-20T15:30:00.000-08:002008-12-08T16:53:34.344-08:00

I'm really glad I can post about these because they are a great love of mine and have tremendous sentimental value. My Indian friends would make them with spices in the consistency of a porridge with chopped tomatoes and scrambled eggs. Ruth loves lentils cooked with spices and I made them for her often.Lentils have a natural delicious and deeply satisfying quality that is extremely easy to bring

The Sandwich Cultnoreply@blogger.com1tag:blogger.com,1999:blog-12746072.post-67188413467717841012007-12-17T15:47:00.000-08:002007-12-17T17:56:21.640-08:00

Most of the time my trips to the heartland are filled with unrestrained indulgence and experimentation in food. Fortunately I've been busy and enterprising this trip which - while unexpectedly lucrative - has left little room for me to play. As much as I would like a full blown 12 course plated dinner I don't have the time. But there is possibility for a more intimate and limited dinner, maybe 3-

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-89550403503263547692007-12-16T13:02:00.001-08:002008-12-08T16:53:34.748-08:00

I survived my first catered event ever. I was to provide 4 appetizers for a Christmas cocktail party for 50 people. The food cost ended up being about 28% which I'm really happy about. The menu was nothing special and the food wasn't my finest, but it was a really good experience. This is the platter I made for the spring rolls to go on. The MenuClassic BruschettaMini Vegetarian Spring

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-89041776261298511182007-11-12T12:52:00.000-08:002007-11-12T13:13:46.921-08:00

A work in progress.Warm Cauliflower Panna CottaSmoked Sablefish, Caviar, Roasted Cauliflower, Persimmon-Lemon-Thyme SauceCream of WatercressPoached Lobster, Hearts of PalmTerrine of Duck Duck Ham, Chanterelles, Foie Gras, PecansButternut Squash RavioliRasin-Brown Butter, Glazed Squash, Sage, WalnutsIntermezzo of Apple SorbetCalvados, Candied-GingerVenison Loin with a Chestnut CrustJuniper Mustard

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-38380216732778331832007-11-10T11:43:00.001-08:002007-11-10T11:52:13.372-08:00

I want to create a feast of orgasmic proportions. Something that celebrates the harvest and the end of the season. Fall is the best time of year for food. I don't want to mess with turkey or thanksgiving too much, no one will as happy. This is what comes to mind when I think of fall and thanksgiving. apples bourbon cauliflower celery chestnuts cranberry cru beaujolais dessert tart (not

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-90719370497552878572007-10-11T15:57:00.000-07:002008-12-08T16:53:35.212-08:00

I'm going bitches!

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-19844000951482780702007-09-01T10:18:00.001-07:002008-12-08T16:53:35.313-08:00

Eddie Leroux gave this name to a cheese-flavored pate a choux puff (gougere) piped full of truffled goat cheese, or a stiff truffle bechamel. Bechamel works the best because the sauce thins as its heated inside the gougere and comes out creamy and earthy. The flour doesn't dampen the truffle flavor at all. The goat cheese is a lot more acidic and will make the gougere soggy after a short time.

The Sandwich Cultnoreply@blogger.com1tag:blogger.com,1999:blog-12746072.post-63844408469191350312007-07-22T11:54:00.000-07:002008-12-08T16:53:35.540-08:00

I appreciate all the work of a complicated meal a lot more when I can throw together something like this in ten minutes on a lazy sunday afternoon. This is the striped bass trimmings I had leftover that I sauteed with a watercress salad and sweet pepper vinaigrette. Normally I wouldn't bother putting up something with zero effort and such a crappy photo, but this was so damn good I just had to

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-63775729255308657772007-07-21T12:09:00.001-07:002008-12-08T16:53:36.162-08:00

MenuSerrano Ham, Marinated OlivesChateau St. Michelle Blancs de Noirs, Columbia Valley NV Chilled Hierloom Tomato Soup, “Panzanella” CroutonThyme, BasilHonig Vineyard, Sauvignon Blanc, Napa Valley 2005Shrimp with Chilled Charentais Veloute, Avocado PureeMeulenhof, Riesling, Erdener Treppchen Auslese, Germany 2003erWarm Buttermilk-Poached Poularde with Sweet Corn Emulsion Radish, Smoked

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-76209016620947716162007-05-19T13:22:00.000-07:002008-12-08T16:53:36.306-08:00

I've wanted to do this for awhile and finally got around to it for an afternoon lunch with a couple friends. I first encountered this recipe during the Zachy's Wine Auction held at Daniel. Usually a side of salmon is enough for both days of the auction, but last time they went through two whole fish. I think its that good. When it's done well it's wonderful with citrus and dill fragrances

The Sandwich Cultnoreply@blogger.comtag:blogger.com,1999:blog-12746072.post-90016059821255068032007-05-13T19:10:00.000-07:002008-12-08T16:53:36.435-08:00

I saw these molds at the local kitchen store and immediately thought of John Canner who never really understood what panna cotta is.This turned out nicely because I used lighter dairy than cream. I peeled the white peach a little too early so it kind of oxidized which I didn't realize would happen. I owe this whole presentation to Ruth who taught me how to unmold panna cotta. The first one I

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-54385859426932173092007-05-08T21:39:00.000-07:002008-12-08T16:53:36.601-08:00

Happy birthday sandwich cult! I've watched you grow from a picture of beer and sushi to an elongated stumbling conquest of discovery. I'm so proud of you! I started baking class today and I baked you a cake.I should also take this time to clarify the may 2005 post "Ketchup? Not on My Frites!" post. I really do love ketchup which is why it's so painful to watch it's abuse.I'd also like to thank

The Sandwich Cultnoreply@blogger.comtag:blogger.com,1999:blog-12746072.post-18458098842167549842007-05-06T20:42:00.000-07:002008-12-08T16:53:36.771-08:00

I can't think of anything better on a Saturday than curing my cast iron. When I moved into my current apartment I bought three cast iron skillets for $10. They proved to be not the highest quality so I'm taking the liberty to redo the "seasoning" myself and make my house unlivable for a short time. It has taken me a little while to get right so I thought I'd share my findings.When you cure a

The Sandwich Cultnoreply@blogger.com1tag:blogger.com,1999:blog-12746072.post-2149471657033654482007-05-05T18:49:00.000-07:002008-12-08T16:53:36.880-08:00

I feel like maybe I should preface this with the fact that I did absolutely nothing today I have no Mexican heritage to celebrate, but I do love to sit at home and dream of mexican food. Instead of looking up and learning about regional classics I decided these dishes would be appropriately delicious and deliciously tacky.I finally gave in to the bottles of pomegranate juice placed in strategic

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-69579120194968430612007-04-30T07:48:00.000-07:002008-12-08T16:53:37.125-08:00

This is a really easy dish made with little effort. I took bone-in pork chops about 3/4" thick and removed the rib section. I seared the chops and the rib pieces. Added some onion, green apple and few pieces of red pepper. Deglazed with about a cup of white wine. Braise for about an hour and a half until the meat is tender. Add the chops back in and cook through, another 5-10 minutes. Degrease

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-86467869587232248122007-04-15T08:50:00.000-07:002007-04-15T11:17:22.055-07:00

(picture coming soon)Living in Hyde Park, I suddenly have way too much of two things I never had in the city; time and space. I recently moved into an apartment following my dutiful return to CIA. Since then I've also been able to do something else I never could in the city; cook. The school's resources provided an easter weekend feast, which proved therapeautic, even in the midst of a chaotic

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-82041707076930371652007-03-23T11:56:00.000-07:002008-12-08T16:53:37.218-08:00

1 ½ pounds skinless hake filet, portioned½ white onion, diced2 stalks celery, thinly sliced1 jalepeno, minced1 bunch green onions, cut into 2” lengths1 red pepper peeled and diced1 fresh bay leaf4 cloves garlic, thinly sliced3 T olive oil2 T tomato paste1 tsp cayenne pepper1 tsp paprika1 cup chardonnay2/3 cup dry sherry2 ½ cups good fish stock1-2 T sherry vinegarsalt and pepper2# white potatoes,

The Sandwich Cultnoreply@blogger.com2tag:blogger.com,1999:blog-12746072.post-1168819623775112642007-01-14T15:51:00.000-08:002007-05-14T21:10:31.634-07:00

The kitchen staff of Daniel and I wish the Sandwich Cult a happy new year. I've learned much after a few months of adventure in the culinary mecha of new york city. I will dutifully share the tips, secrets, joys and dissapointment of this exceptional reality. I'm trying to turn this blog into a more accessible publication. Hopefully this process will be finished sometime before spring. It should

The Sandwich Cultnoreply@blogger.com2tag:blogger.com,1999:blog-12746072.post-1158693499210082982006-09-19T12:07:00.000-07:002007-05-14T21:10:47.971-07:00

Every once in awhile a train leaves to a place where lost recipes are remembered, but no one has ever returned from foodopolis - except me.This post is as belated as it is important. This is also being dedicated to Gabe who's suffering culinary oppression, in hopes that the spirit of improvisation and creation of great food will transcend him. A few weeks back I was invited by David and Sarah to

The Sandwich Cultnoreply@blogger.com2tag:blogger.com,1999:blog-12746072.post-1157907914336069162006-09-10T10:01:00.000-07:002006-10-17T14:36:49.550-07:00

last night was my second trail at the famed restaurant daniel. I wasn't working on the line. Highlights included one of the sous chefs picking up a piece of fat back I was dicing and popping it into his mouth. I was grinding meat when the bundle of bamboo skewers I was using to push the meat down got caught in the grinder. After failing to pull it out, we ran it through. At the end of the night

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-1154228199451408262006-07-29T19:54:00.000-07:002006-09-19T13:05:06.710-07:00

This is just to sayI have eaten theplumsthat were inthe iceboxand which you were probablysavingfor breakfastForgive methey were deliciousso sweetand so coldWilliam Carlos Williams

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-1153771318920134072006-07-24T12:54:00.000-07:002006-07-26T08:22:55.620-07:00

Sadly my summer break is coming to an end. I don't have much to say about it except all the stuff I cooked. I still have a week left, I don't know how much food I'm going to make. Amanda wants me to make a swirl of red and yellow roasted pepper soup for her. So far I made aa soft-ripened cheese plate with aSweet Onion-Lemon CompotePickled Cherries and a Brut Grapefruit BelliniI love bellini's and

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-1152047779485860712006-07-04T14:07:00.000-07:002006-07-04T14:46:34.360-07:00

I love casseroles, both the food and the dish. Some of the oldest and most delicious meals including stews and braises have come from the one-pot-dinner. Bechamel is one of my favorite sauces to add to unify a casserole. The sauce mornay used in this recipe is based on it. What could be more american than a casserole - throwback to the family values that america was all about in the 50's on the

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-1151259959324216272006-06-25T11:13:00.000-07:002006-06-25T12:09:13.923-07:00

I'm stumbling home, battered from the excesses of food and drink after a weekend with Sara and David in Rhinebeck. The following menu speaks for itself.Anti-pasti Plateassorted cheeses, watercrackers, artisan bread, proscuitto, red pepper - kalamata tapenadeAsparagus Proscuitto Bundlesbaked crispy and sprinkled with parmesan cheeseMixed Green Saladspicy anchovy-dijon vinaigrette made with

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-1151172581011841882006-06-24T10:59:00.000-07:002006-06-25T12:15:55.590-07:00

I love cucumbers in the summer. My favorite preparation is the cold soup made with mint and honeydew. This is sort of a simpler version of it. I absolutely love cucumber water, it has an amazing sweet subtlety that is as indescribable as it is refreshing. Paired with the spiced-cured plums it makes a nice aperitif for a hot summer day. I grate the cubcumber into a seive and put it over a bowl to

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-1149355643228516552006-06-03T09:57:00.000-07:002006-06-03T14:27:11.190-07:00

Both love and desert should be slightly bitter, short lived and served with coffee.Breakup Brownie Sundae1/2 c. whole espresso beans1/2 c. sugar2 c. water2 bananas ripe, but still firm1 T lemon juicefudge brownies (box or homemade)zest from one lemonmocha ice creamCombine the coffee beans and water in a small saucepan and bring to a boil. Simmer 20 min. Add sugar and simmer another 5 min. Thinly

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-1149355364067366642006-06-01T16:36:00.000-07:002006-06-03T14:24:16.933-07:00

Lamb disclaimer.Why all the leg of lamb? I don't know. It's fairly cheap, extremely easy, people like it. The more I pull away from leg of lamb the more it pulls me in. To be quite very honest I'm getting a little sick of it.

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-1148926625978699302006-05-29T11:11:00.000-07:002006-06-03T10:21:27.576-07:00

This weekend I cooked, along with David and Sara; two friends from culinary school, for a total of 8 people. It was wonderfully intense and those served were as thankful to us as we were to them for facilitating a weekend culinary extravaganza. The setting was a small cabin in upstate new hampshire. The house was old and we were the first to arrive. Cell phones didn't work and the basement was

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-1147642184727122862006-05-14T14:03:00.000-07:002006-05-14T15:06:46.480-07:00

I found this image when I googled "kessler," other than that it has no relevance. The important thing is I got to see one of my good friends whom I haven't seen since high school. After we graduated when went to different coasts and lost touch. So this last weekend after a chance reunion I drove up to saratoga springs and hung out for the night. Dinner consisted of:Roast Leg of Lamb with Sauce

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-1147383960920553782006-05-11T14:40:00.000-07:002006-05-11T14:46:00.940-07:00

I haven't posted in awhile, mostly cause I haven't been cooking very much. Who would've thought at a cooking school. I made stirfry for my friends the other night, it was good, but too salty. In skills we made a vegetable beef soup and french onion soup. Tomorrow is consomme which I'm really looking forward to. I wanted to share with you all a quote from the escoffier guide to modern cookery."Our

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-1152209813210351532006-05-08T11:07:00.000-07:002007-05-06T21:07:04.829-07:00

The first post of The Sandwich Cult appeared 1 year ago today. Everybody please celebrate responsibly.

The Sandwich Cultnoreply@blogger.com0tag:blogger.com,1999:blog-12746072.post-1146095455776289042006-04-26T16:45:00.000-07:002006-06-03T10:08:21.916-07:00

Due the last day of class, we were assigned one page about each kobe beef and kurobuta hog. I'm a little aprehensive posting this because it's so weak and half assed. It's interesting though so, enjoy!Traditional Kobe Beef The term “Kobe Beef” refers to the meat from a particular breed of cattle traditionally raised and slaughtered in accordance with the strict specifications of the Kobe

The Sandwich Cultnoreply@blogger.com0