We took a rum upside down cake then vacuum sealed it with a very light caramelized white chocolate ganache and then dropped it in a water bath to order. Served with white pepper ice cream, lemon confit, and a soft caramelized white chocolate custard.
This blog is a little over a year old now, and I just want to thank anyone who reads it and has offered me any sort of insight and help over the past year in my culinary pursuits. This whole project started off when I was basically squatting in my ex-girlfriend's apartment following graduation and had nothing better to do.
The fact that it has evolved into something else had been incredible, so thanks again to everyone, especially the following people...Tucker, Mikey, Josh, Chad Scott, John and Karen, Chadzilla, Red Hen staff, and so many others.
Just had a killer trip to NYC for the Fourth, met up with old friends and had some killer food. Thanks to Punit and Ferg for the place to crash.
Coney Island for the hot-dog eating contest and some 42 ounce beers. A large order of these bacon cheese fries in 1364 calories. Pictured above is the regular size.
View from the rooftop in Tribeca where we spent most of the day before a extremely hazy meal at Lupa. We had not one, but two, tartufos between the two of us and about a gallon of prosecco. Sorry about the glasses.
Best brunch ever with some killer food, pastries, and cocktails. And even with that "awful" sea salt on the table, we were able to enjoy everything. Read this link to see the reference.
What's more important...buying a product that is better than what you could make? Or making it yourself, even though it might not necessarily be as good?
Yes, we could buy, let's say some really nice high-quality chocolates, to hand out as mignardises that we don't have the capabilities to create ourselves, but isn't it better to make things yourself? I know as a diner, I would always rather eat things created in-house, even if it's not always incredible.