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Type: Posts; User: wellminded1

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    Lacto ferment the fruit, 2% salt by weight and...

    Lacto ferment the fruit, 2% salt by weight and vac pac for 72 hours. Open and taste, sweeten if desired, then your traditional shortcake garnishes or your play on them.
  2. I agree with Huw here, practice is key, you tube...

    I agree with Huw here, practice is key, you tube some chefs or restaurants you like and watch them plate. I also find antique spoons with there deep bowls and pointed tips are my personal favorite...
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    "Strawberry shortcake" fermented wild and local...

    "Strawberry shortcake" fermented wild and local strawberry , lavender, biscuit crumble, rose oil, fresh berries. The fermenting adds a depth like you wouldn't believe.

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    Last one before work, myself and the crew...

    Last one before work, myself and the crew sporting our new custom aprons made by a local maker.
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    We have an excessive amount of trim as you can...

    We have an excessive amount of trim as you can imagine, we render the beef fat as you would duck fat. Mix it half/half with a de odorized tallow to help shelf life and stinkiness and boom, best fries...
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    I like to have some fun, so the sweetbreads are...

    I like to have some fun, so the sweetbreads are soaked in milk, poached,cleaned and pressed and then treated like a chicken nugget and deep fried in our beef fat deep fyrer. If you do not want sauce...
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    $26/oz 16 oz minimum , sure just cross the border...

    $26/oz 16 oz minimum , sure just cross the border hahaha.
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    To anyone who says dry aging this long does not...

    To anyone who says dry aging this long does not make a difference have not tasted beef like this. 270 day dry aged Oakleigh Ranch wagyu. Amazing.

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    Tasting menu dessert, lemon marscapone , lemon...

    Tasting menu dessert, lemon marscapone , lemon balm sponge, poached rhubarb, poppy seed meringue, ginger rhubarb gel

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    Sweetbreads, bleu cheese, house buffalo sauce. ...

    Sweetbreads, bleu cheese, house buffalo sauce.

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    Food from ONE11

    Haven't really done this much but after the great feedback on the article I posted here are some pics of the food. Questions welcome. All photos from my phone so excise the quality.

    Clean shot of...
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    Thanks for all the kind words people.

    Thanks for all the kind words people.
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    Yea it is dry aged beef, we do all of our own in...

    Yea it is dry aged beef, we do all of our own in house. Here is one of the cooler semi full of deliciousness 24184
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    Thanks guys, I will post some pics of my plates...

    Thanks guys, I will post some pics of my plates in a different thread soon.
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    Negroni's now moving on to boulvardier's

    Negroni's now moving on to boulvardier's
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    Article about my restaurant

    Not sure who is interested but here is a nice little article featuring ONE11 and the great culinary scene in Newfoundland right now.
    ...
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    INFO POST Good stuff.

    Good stuff.
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    Pm sent

    Pm sent
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    Amazing.

    Amazing.
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    I agree with the japanese single malt, Nikka line...

    I agree with the japanese single malt, Nikka line up is delicious .
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    Auchentoshan may also be a good place to start, a...

    Auchentoshan may also be a good place to start, a little sweet and caramel/coffee undertones.
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    I think Bowmore 12yr would be a good starting...

    I think Bowmore 12yr would be a good starting point personally.
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    Sika, wooden or flex sole.

    Sika, wooden or flex sole.
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    Buffalo Trace neat chasing with cheap...

    Buffalo Trace neat chasing with cheap Newfoundland beer, my absolute favourite after a killer service.
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    Balvenie 17 right now, Mikkeller black later

    Balvenie 17 right now, Mikkeller black later
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