Josh Simonds
www.nixfrixshun.com
www.facebook.com/NFSspeedshop
www.bicycle-coach.com
Vsalon Fromage De Tête
No pics of food or anything, but just got an email that my Anova Precision shipped today and should be in my hands early next week. All sorts of excited to play with a new toy and have perfectly cooked (insert whatever you want here) all the time.
Thursday is weekend, right?
Red wine braised puy lentils, parsnip crusted salmon, frizzled leeks.
spopepro - no fair bringing a gun to a knife fight. Outstanding work :)
Josh Simonds
www.nixfrixshun.com
www.facebook.com/NFSspeedshop
www.bicycle-coach.com
Vsalon Fromage De Tête
Coopercook....Gorgeous presentation work.
Made a bit of Arroz y Frijoles Negro:
Martin
Mmmm black beans. We can hang.
Josh Simonds
www.nixfrixshun.com
www.facebook.com/NFSspeedshop
www.bicycle-coach.com
Vsalon Fromage De Tête
Venison with dry coffee rub, flash grilled rare. Baked sweet potatoes with curry paste, finished with broiled brown sugar and butter on top;
Broccoli salad with sesame, hot pepper flakes, cumin seed and garlic.
No pics...venison was consumed as soon as it hit the plate.
In a happy place now.
New kitchen is 100% functional. Dying to try out the convection oven. Pizza or Bread?
Josh Simonds
www.nixfrixshun.com
www.facebook.com/NFSspeedshop
www.bicycle-coach.com
Vsalon Fromage De Tête
Nice stuff!
Josh Simonds
www.nixfrixshun.com
www.facebook.com/NFSspeedshop
www.bicycle-coach.com
Vsalon Fromage De Tête
Josh if you want to try something different I make a smoked salmon pizza, seriously delicious.
Ingredients
sliced cold smoked salmon
capers
paper thin sliced red onion
micro planned lemon zest
chive cream fraiche ( sliced chives mixed in cream fraiche)
it is really easy
you cook your docked (holes) pizza shell to golden brown
when it comes out of the oven lather the cream fraiche on the dough, leave a cm or two for rim.
place red onion on cream fraiche
single layer smoked salmon on pizza leaving the edge uncovered
garnish with caper, lemon zest and sliced chives
cut into 8
serve
i would do the pizza about the size of a 10 inch plate and cut into 1/8ths
I'll try and remember to take a picture tomorrow
We really need to make you work in boxing gloves so as to level the playing field
Today begins The Great Sous Vide Experiment. Planning to cook and then roast a whole chicken. Collective web wisdom seems to be 148* for 6 hours and then a few minutes under the broiler. Pics to follow...
OK so it was last week and not weekend but a different dish: Stuffed Mirliton. (Known as chayote outside of Louisiana). Some veggies, shrimp, breadcrumbs and maybe crab and you're in businessimage.jpg
Chicken is dropped. See you in 7 hours!
Whole chicken
Lemon
Garlic
Rosemary
Thyme
Peppercorns
Onion
Whole mustard seeds
148* for 7 hours, finish under the broiler, turn the liquid into a gravy
Untitled by jacob Perlmutter, on Flickr
Stuart, the chicken's whole and in the water bath currently. I'll report back later this evening after I've had a chance to try it!
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