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Images Tagged with “In The Kitchen”

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Trimming it up just before slicing.
By Nicko
Feb 16, 2010
DSCF2919
By Nicko
Feb 16, 2010
Waiting for the vaccum sealer now.
By Nicko
Feb 16, 2010
Here is the bacon after slicing. Ready to vacuum sealed.
By Nicko
Feb 16, 2010
Here is the bacon after slicing. Ready to vacuum sealed.
By Nicko
Feb 16, 2010
Here is the bacon after slicing. Ready to vacuum sealed.
By Nicko
Feb 16, 2010
Here is the bacon after slicing. Ready to vacuum sealed.
By Nicko
Feb 16, 2010
Sealed up and ready for the freezer.
By Nicko
Feb 16, 2010
Plenty of bacon for the months to come. Well worth the time and effort.
By Nicko
Feb 16, 2010
He's been singing it all week, so I couldn't resist
By izbnso
Feb 16, 2010
Hot Doug's
By Nicko
Feb 16, 2010
Foie Gras Hot Dog
By Nicko
Feb 16, 2010
Foie Gras Up Close
By Nicko
Feb 16, 2010
Looking into the publican
By Nicko
Feb 16, 2010
Menu
By Nicko
Feb 16, 2010
Pork Rinds
By Nicko
Feb 16, 2010
Bone Marrow
By Nicko
Feb 16, 2010
Beer
By Nicko
Feb 16, 2010
Charcuterie Plate
By Nicko
Feb 16, 2010
Wine
By Nicko
Feb 16, 2010
Sweet Breads
By Nicko
Feb 16, 2010
Sardines
By Nicko
Feb 16, 2010
Duck fat fries
By Nicko
Feb 16, 2010
Grilled baby squid
By Nicko
Feb 16, 2010
Dessert Special at the Courtyard Restaurant in Ottawa on July 20-21. Not the prettiest but tasty. Plum and goat cheese mousse tart with toasted hazelnut dust and chamomile ice cream.
By Blueicus
Feb 16, 2010
Pork and red chile tamale
By KrkwdClnryStdnt
Feb 16, 2010
Brown butter genoise, topped with an orange ice cream and basil sherbet swirl, slathered with italian meringue and garnished like a Gordon Ramsay plate.
By Blueicus
Feb 16, 2010
yellowfin tuna - catnip pesto - milk noodles - peas - catnip flowers - olive oil - sea salt
By LWP
Feb 16, 2010
wild blueberry ice cream - sous vide wild blueberries - oatmeal cookie crumble
By LWP
Feb 16, 2010
Bluenose and clams with Kumara cakes, Grilled Asparagus ,Red Onion Jam , Tomato Sauce , Beurre Blanc with fresh chopped herbs
By Daznz
Feb 16, 2010
Chocolate creme brulee, hazelnut and cherry cake, yoghurt sorbet
By pembroke
Feb 16, 2010
this dish is from Under Pressure by Thomas Keller. The melon is vacuum packed and compressed, I served the melon with strawberry sorbet, balsamic glaze, olive oil cake and yogurt cream
By pembroke
Feb 16, 2010
Amuse Bouche- pea and coconut veloute with coconut foam
By pembroke
Feb 16, 2010
The colour in this sorbet came from adding a few leaves of spinach to the apples when placing in the juicer. 90% apple juice-10% spinach juice. And NO, you cannot taste the spinach!
By pembroke
Feb 16, 2010
lightly set cucumber jelly really lifts this dish. Buy a juicer today!
By pembroke
Feb 16, 2010
two chicken breasts glued using transglutiminase, wrapped in swiss chard and cooked sous-vide
By pembroke
Feb 16, 2010
A simple dish using the King of Brie, this simply tastes fantastic and the Brie is sourced from France. We garnish with fleur de sel and tellicherry pepper.
By pembroke
Feb 16, 2010
Degustion des Pommes Genoise aux pommes, candied apples, ginger custard, milk jam, apple sorbet and apple chips
By pembroke
Feb 16, 2010
fillet of beef sous vide with spinach risotto, white asparagus and spring o
By pembroke
Feb 16, 2010
citrus cured salmon confited in EV olive oil at 48 C for 10 minutes
By pembroke
Feb 16, 2010
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ChefTalk.com › Tag: In-The-Kitchen › Images Tagged with "In The Kitchen"