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JohnnyChance

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Joined
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Some stuff I have cooked or are related to cooking:

Candy stripe beets
2012-05-12+14.47.22.jpg


Our line
2012-05-19+23.36.19.jpg


Squash blossoms
2012-05-18+16.31.45.jpg


Chicharrón
2012-05-23+20.21.01.jpg


Pork belly, pulled pork, asparagus, beet slaw
2012-05-18+16.40.07.jpg
 
Lobster, cucumber, easter egg radish, pea tendrils, grapefruit, chive oil, tomalley
2012-05-26+18.27.42.jpg


Tomalley
2012-05-26+17.58.22.jpg


Radish
2012-05-27+18.08.02.jpg


Beet
2012-05-27+12.22.30.jpg


Easter egg radish, Marko
2012-06-10+15.16.28.jpg
 
Cheese cave
2012-06-11+10.38.45.jpg


Cheese cows
2012-06-11+11.40.40.jpg


Toybox tomatoes
2012-06-30+16.25.35.jpg


Peach and pineapple mint shrub
2012-07-30+18.32.07.jpg


Tomalley again
2012-08-19+15.51.57.jpg
 
Alright, what are you doing to the tomalley?
 
Tomatoes
2012-08-26+16.10.47.jpg


Tony
2012-08-26+13.37.35.jpg


Cast iron brunch pizza, mozz, tomatoes, duck confit, poached egg
2012-08-19+10.53.36.jpg


Same pizza, but feta instead of mozz, shortrib instead of duck and a beer
2012-09-02+10.48.54.jpg


Grilled watermelon, pickled rind, raw yellow watermelon, arugula, scape
2012-08-30+16.52.16.jpg
 
Duck breast, prosciutto, plum, arugula, grilled baguette, goat cheese, mustard seed vinaigrette
2012-08-30+16.43.38.jpg


Smores wedding cake w Mario and Peach
2012-09-30+13.41.27.jpg


Smores cake
2012-09-30+01.01.14.jpg


Pig brain
2012-10-03+23.00.31.jpg


Scallop, mussel chowder, caramelized onion puree, celery, celery root, fennel, potato sticks, pork belly lardon
2012-10-06+16.35.40.jpg
 
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! :coolphotos:
 
Hello
2012-10-28+17.06.39-1.jpg


Pig ear
2012-11-03+15.26.46.jpg


Surf and turf: braised shortrib, cauliflower creamed spinach, bordelaise, robuchon potatoes, lobster tail, creamy polenta cake, beurre blanc
2012-12-31+18.56.45.jpg


Take a guess
2012-12-31+14.15.10-6.jpg


Pig face torchon, roasted bone marrow, parsley salad, whole grain mustard, crostinis
2012-12-08+16.47.23.jpg
 
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! :coolphotos:


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.
 
Radishes and Yosihide
2013-02-01+13.15.09.jpg


Leeks and Shigefusa
2013-01-26+15.10.54.jpg


Slow poached egg, frisee, ginger vinaigrette, pickled radish, parsnip chip
2013-01-22+18.44.53.jpg


Tea
2013-01-05+12.06.23.jpg


Slow-poached-then-fried egg sandwich sliders; ancho braised collard greens; arugula & salmon pastrami; shortrib
2013-02-03+13.33.09.jpg
 
Vacuum bag kimchi
2013-03-16+17.42.36.jpg


Duck breast, roasted sunchokes, sunchoke & sunflower seed puree, red watercress, granola, blueberry gastrique
2013-03-13+16.46.16.jpg


Scrapple, fried duck egg, cornbread, pea greens, pickled red cabbage, molasses mustard
2013-03-10+10.42.45.jpg


Brunch menu, blueberry & blender mishap
2013-03-10+00.09.46.jpg


Cracked slow poached egg mohawk
2013-02-23+22.39.18.jpg
 
Boston butt ham
2013-02-22+17.13.20.jpg


Duck leg confit, fried duck egg, brussels leaves, chick peas, piquillo pepper & tahini vinaigrette, lemon preserves
2013-02-17+10.49.21.jpg


Snow day chicken soup
2013-02-09+15.45.24.jpg


Coffee
2013-02-07+19.34.16.jpg


Sous vide & fried pork belly, compression kimchi, grilled spring garlic, plum glaze
2013-03-18+10.27.12.jpg
 
What do you use in your vinaigrette to make them so thick? Agar?
 
Great pics, thanks for sharing. Bring on more!
 
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!
 
Wow, beautiful food! If Marko wants to take a day off, I'll buy lunch and take a roadtrip from Bridgeport.
 
Mole
2013-03-24+22.27.26.jpg


Pig heads
2013-04-11+14.20.30.jpg


Pig brine
2013-04-11+23.49.04.jpg


Pig brine and me
2013-04-11+23.54.52.jpg


Boiled pig head
2013-04-13+01.39.00.jpg


Pig head torchon
2013-04-13+15.07.19.jpg
 
Lot's of great things here, thanks for the pictures. That said, can I move into your cheese cave and just get one or two fresh baguettes every day? :) I will bring my own wine...

Stefan
 
Is that Your cheese cave? That's quite a bit of cheese and work! Love the sliders and egg works. Now I want breakfast!
 
I'll say it, those are great looking pig's heads.
 
Lot's of great things here, thanks for the pictures. That said, can I move into your cheese cave and just get one or two fresh baguettes every day? :) I will bring my own wine...

Stefan

Is that Your cheese cave? That's quite a bit of cheese and work! Love the sliders and egg works. Now I want breakfast!

No, unfortunately that is not my cheese cave. We get great local cheese from Cato Corner in Colchester, CT. Those pictures were taken on a field trip to their farm.
 
This isn't the best photagraphy, best plating, or best knife, I've seen. But its 99 percentile on all three. Thanks for sharing this was really cool to see, and I'm gona bookmark hoping for next weeks work!
 
Ramps
2013-04-25+15.37.24.jpg


Bramps (blanched ramps)
2013-04-25+15.39.44.jpg


Grilled ramps with olive oil, lemon juice, sea salt
2013-04-26+18.43.07.jpg


Brunch RI wild oysters
2013-04-21+14.35.54.jpg


Self peeling pickled quail eggs
2013-04-25+21.36.50.jpg
 
I just harvested 30 lb's of ramps with my father this past week while visiting. They are unusually large so early in the season, now is the perfect time to start using them. I noticed that all of your ramps are red ramps, have you ever tried white ramps? They are sweeter and not as hot as the red ones. They look delicious in the pictures.
 
I just harvested 30 lb's of ramps with my father this past week while visiting. They are unusually large so early in the season, now is the perfect time to start using them. I noticed that all of your ramps are red ramps, have you ever tried white ramps? They are sweeter and not as hot as the red ones. They look delicious in the pictures.

One of our cooks forages them, so we only get whatever he brings in. Not sure if I have ever had the white variety.
 
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