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Thread: Process

  1. #11

    JohnnyChance's Avatar
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    Quote Originally Posted by Customfan View Post
    I have newfound respect for your work.... That is impressive to say the least..

    Chicharron! Yum and flor de calabaza... Delicious on so many dishes, specially filled or simply on quesadillas.... Im hungry all over again!

    Have you ever cooked or tried cuitlacoche? Its the fungus that grows on the ears of corn? There are so many delicacies that it just boggles the mind!

    Wow!

    Thank you. I have had cuitlacoche a few of times at a few different places, including one of Jose Andres places in DC and at Alinea in Chicago. I have never worked with it, but would love to.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  2. #12

    JohnnyChance's Avatar
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    Radishes and Yosihide


    Leeks and Shigefusa


    Slow poached egg, frisee, ginger vinaigrette, pickled radish, parsnip chip


    Tea


    Slow-poached-then-fried egg sandwich sliders; ancho braised collard greens; arugula & salmon pastrami; shortrib
    "God sends meat and the devil sends cooks." - Thomas Deloney

  3. #13

    JohnnyChance's Avatar
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    Vacuum bag kimchi


    Duck breast, roasted sunchokes, sunchoke & sunflower seed puree, red watercress, granola, blueberry gastrique


    Scrapple, fried duck egg, cornbread, pea greens, pickled red cabbage, molasses mustard


    Brunch menu, blueberry & blender mishap


    Cracked slow poached egg mohawk
    "God sends meat and the devil sends cooks." - Thomas Deloney

  4. #14

    JohnnyChance's Avatar
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    Boston butt ham


    Duck leg confit, fried duck egg, brussels leaves, chick peas, piquillo pepper & tahini vinaigrette, lemon preserves


    Snow day chicken soup


    Coffee


    Sous vide & fried pork belly, compression kimchi, grilled spring garlic, plum glaze
    "God sends meat and the devil sends cooks." - Thomas Deloney

  5. #15
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    What do you use in your vinaigrette to make them so thick? Agar?

  6. #16

    knyfeknerd's Avatar
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    Great pics, thanks for sharing. Bring on more!
    If "Its" and "Buts" was candy and nuts, we'd all have a Merry Christmas
    -Cleon "Slammin'" Salmon

  7. #17
    Marko Tsourkan's Avatar
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    Damn, I should definitely try to stop at your restaurant soon.


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

    If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com

  8. #18

    stereo.pete's Avatar
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    Nice Johnny, if I am ever on the East Coast near CT, I will definitely be stopping by. I really love that surf and turf dish you did!
    Twitter: @PeterDaEater

  9. #19
    Senior Member Mrmnms's Avatar
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    Wow, beautiful food! If Marko wants to take a day off, I'll buy lunch and take a roadtrip from Bridgeport.

  10. #20

    JohnnyChance's Avatar
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    Mole


    Pig heads


    Pig brine


    Pig brine and me


    Boiled pig head


    Pig head torchon
    "God sends meat and the devil sends cooks." - Thomas Deloney

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