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thr5's photostream
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MAYTAG BLUE, Grape, Walnut, Port
Alinea Restaurant recipe for "MAYTAG BLUE, Grape, Walnut, Port," an inside-out cheesball! Full...
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Uploaded on Mar 5, 2012
KUROGE WAGYU, Cucumber, Honeydew, Lime Sugar
Alinea Restaurant recipe for "KUROGE WAGYU, Cucumber, Honeydew, Lime Sugar." Full blog post on...
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Uploaded on Mar 5, 2012
Wagyu beef
American "Kobe-style" wagyu beef, after being cooked en sous vide, ready for searing. Part of the...
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Uploaded on Mar 5, 2012
SousVide Supreme water oven
Turkey basting syringe
Chocolate, Warmed to 94 Degrees
A recipe I cooked from the Alinea Restaurant cook book, Chocolate, Warmed to 94 Degrees
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Uploaded on Mar 2, 2012
Salsify, Smoked Salmon, Dill, Caper
Goat Cheese Profiterole, Pistachio, Crispy Leaves
Jidori Chicken, Parmesan Soubise, Broccoli, Walnuts, Eggs
Monfish Liver, Cucumber, Cornichons, Mustard Seeds
Nextaphile
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Alineaphile
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Nature
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San Diego
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Travel
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Design
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Family
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Food
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