This #sousvide cheese cake by @wyzerpro looks unbelievable! Next time you’re making a cheesecake, flan, banana foster, Creme brûlée, consider throwing it in the sous vide for perfect results every time .
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Looking for Chef(s) interested in experimenting with Label Rouge Turbot. I'll provide the product in exchange for letting me hang out and take pictures while you work with the fish so I can learn more about these. Need to be able to do it in the restaurant or PD kitchen. Preferably NYC, Chicago, LA, Boston, Las Vegas or SF. Let me know if you're interested! #chefsroll#testkitchen#turbot
"I think the carrot infinitely more fascinating than the geranium. The carrot has mystery. Flowers are essentially tarts. Prostitutes for the bees. There is, you'll agree, a certain je ne sais quoi oh so very special about a firm young carrot." - Uncle Monty, Withnail & I (1986)
If you wanted to know my favorite movie, there you go - Withnail & I. Like the greatest films, it has a quote for every situation. Even trips to the farmer's market.
What you're looking at is pure #gluttony - fatty tuna belly, ranging from medium fatty to super fatty, and American #wagyubeef.
Sushi topped off with different fixings like finger lime, sea urchin, caviar, fish liver, and black truffle .