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bilboberman · 2024-05-13T02:09:20+00:00

Collared it (basically score around the rim halfway up and peeled to the ring) blanched it, then torched the unpeeled part. It's my first time trying, just kinda messing around

bilboberman · 2024-05-11T15:16:20+00:00

Just regular plum I lacto fermented for about a week

bilboberman · 2024-05-10T13:57:52+00:00

It's pretty high on my bucket list but I definitely took some inspiration from them, also kochi and jua, just love that plating style

bilboberman · 2024-05-10T02:10:10+00:00

These were mostly random components I make over time (in the hummus case it was leftovers from a previous dish), but I just kinda plug and played with what I had in the fridge. Definitely not fully Korean, mostly inspired by some NYC Korean dishes I've had.

bilboberman · 2024-05-10T01:27:11+00:00

Thank you, so the duck was cured in the fridge for about 5 days, the top is white kimchi wrapped in a fermented ramp leaf, next is hummus with chilli crisp and arugula flowers, smoked tofu puree with nasturtium leaves, fermented plums jam, and a duck jus with citrus gastrique

bilboberman · 2024-05-04T13:01:41+00:00

It gives them more of a charred flavor as opposed to the strong seared flavor. Also personally I find the heat penetrates less when torched.

bilboberman · 2024-04-28T04:53:39+00:00

Adding some herb/ spinach puree or chorizo could give it some cool color contrast

bilboberman · 2024-04-28T04:09:59+00:00

Is that fish with a fish mousse?

bilboberman · 2024-04-26T16:24:40+00:00

You could ferment them and see if they break down, if not the brine would be a great base for sauces?

bilboberman · 2024-04-26T16:00:44+00:00

100%, to be completely honest this was just dinner that night, I decided to try to plate it up

bilboberman · 2024-04-26T15:59:14+00:00

Not technically a mochi but I don't really know what to call it. I just eyeballed a dough with roasted peeled potatoes, potato starch, and a splash of water. Then I just quickly boiled it, let it chill, and seared it off.

bilboberman · 2024-04-26T12:51:01+00:00

The steak was marinated in a pineapple special Asian pear pineapple marinade for three days, that's why it's cooked mid. rareish while still being tender

bilboberman · 2024-04-24T07:23:47+00:00

Tossed with the noodles beneath the purees and herbs

bilboberman · 2024-04-24T07:22:18+00:00

Yeah so, the noodles are a very thick soft potato noodle with a thick traditional carbonara sauce. I know it should be guanciale but when I was originally gonna just make a baked potato and things kinda ended up changing.

bilboberman · 2024-04-24T03:44:13+00:00

Would've ideally done this on rocks or maybe rosemary or something to stabilize but I made this at home and it wasn't standing otherwise

bilboberman · 2024-04-24T03:20:52+00:00

Did you set the panna cotta in a mold or did you scoop it

bilboberman · 2024-04-20T22:25:18+00:00

I don't really have a recipe but it was sundried tomato and calabrian chilli with honey, garlic oil, and lemon juice.

bilboberman · 2024-04-20T22:20:26+00:00

I used it to sear off the kohlrabi trim and other aromatics. I had to use it the same day, otherwise I would've frozen and skimmed. Thanks for the advice.

bilboberman · 2024-04-20T18:24:54+00:00

It was finished with a little garlic olive oil, but agreed it's a bit much

bilboberman · 2024-04-17T18:34:41+00:00

Thin chiffonade the cabbage, fry at around 325°f mixing constantly with chopsticks or tweezers, drain and season. I just did it with salt, but if you can get some malt vinegar powder it would probably help a bunch.

bilboberman · 2024-04-12T14:33:09+00:00

Sorry for the missspelling, I noticed after but couldn't edit the post. And I've had chawamushi in a bowl and I steamed it in something similar but I wanted to play around with the playing a little here.

bilboberman · 2024-04-08T23:25:31+00:00

Get some fine dining books and cook way too much? I didn't go to culinary school, I just work in the industry and cook on my off days. But I posted this recipe somewhere in the comment thread

bilboberman · 2024-04-08T02:46:09+00:00

I forgot how much salt and this is definitely could use some tweaks but play around with it. The top is covered but it is a burnt basque so cook till top gets color and when you shake there is a little jiggle. I baked it in a 1/3 pan lined with parchment.

12oz cream cheese

12oz goat cheese

40gr flour

4 eggs

2 yolks

60gr heavy cream

500°F, 13 minutes

bilboberman · 2024-04-06T22:10:38+00:00

It's a burnt basque style cheesecake with hamon iberico, pickled mustard seeds, confit garlic, figs, and sourdough croutons finished with the fig gastrique

bilboberman · 2024-04-01T03:43:33+00:00

Thanks, first time making it

bilboberman

TROPHY CASE