Thomas Keller's book Bouchon, provided the recipe for Sunday's starter of Smoked and Steamed Salmon Rillettes.
Tuesday, 1 June 2010
Last Night's Formal Hall Saturday 29th May
We use our commercial grade vacuum packing machine mainly to seal food prior to cooking sous vide, however compressing fruit in a vacuum can yield amazing results!
Last Night's Formal Hall Friday 28th May
Friday marked my 44th birthday, and also the 28th anniversary of my first day of paid employment. Way back in May of 1982, I celebrated my 16th birthday bussing tables at the Silo Restaurant in Knoxville, Tennessee.
Monday, 31 May 2010
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