Sunday, October 9, 2011
I am a huge fan of compound butters. Fat is a great carrier of flavors and I love making different flavors of compound butters for the pantry. It is something that is so simple to make, yet can add a lot of flavors and moisture to any type of protein out there. It is a great flavor enhancer to have in the fridge.
Thursday, October 6, 2011
This dish was inspired by what i used to eat for breakfast while I was growing up in Thailand. The original dish that I had in Thailand were consisted of a bowl of rice porridge, 3 minute egg, ground pork, scallion and some Maggie sauce. The dish was a staple while growing up since it was so cheap to buy, but it was very filling as well.
The picture above is a 64*C poached egg with soba groats in a shitake broth, scallion and crispy shitake. It was on one of my nightly tasting menus, very simple and very delicious.
So I haven't post anything new on this blog for a while. I think that both Ben and I have been pretty busy with whatever we've got going on in our lives. I think that what I've realized is that having a blog isn't as easy as I thought it was going to be. With that being said, I will try my best to keep the posts coming.