gastronomic guesswork

gastronomic guessworkhttp://www.gastronomicguesswork.com/ennoreply@blogger.com (kindageeky)Thu, 12 Nov 2009 11:33:01 PSTBlogger http://www.blogger.com380125GastronomicGuessworkhttp://feedburner.google.comRecipe Contest on Marxfood.comhttp://feedproxy.google.com/~r/GastronomicGuesswork/~3/33qIkMITbv8/recipe-contest-on-marxfoodcom.htmlcompetitionspressnoreply@blogger.com (kindageeky)Sat, 17 Oct 2009 14:31:21 PDTtag:blogger.com,1999:blog-2065558470200995248.post-7279258303241964838Hey all, please check out the contest on Marxfoods. Would appreciate your vote for the Aji Limo Rojo Chile & Cola Sous Vide Carnitas from Gastronomic Guesswork. Thanks! And also, please check out Marxfoods.com for great foodie finds!addthis_pub = 'kindageeky';<img src="http://feeds.feedburner.com/~r/GastronomicGuesswork/~4/33qIkMITbv8" height="1" width="1"/>2009-10-17T15:31:21.654-06:000http://www.gastronomicguesswork.com/2009/10/recipe-contest-on-marxfoodcom.htmlChile Tasting from Marx Foodshttp://feedproxy.google.com/~r/GastronomicGuesswork/~3/af_fvO_51zc/chile-tasting-from-marx-foods.htmlgreat ingredientscompetitionsflavor pairingsnoreply@blogger.com (kindageeky)Sun, 04 Oct 2009 13:02:21 PDTtag:blogger.com,1999:blog-2065558470200995248.post-8137520794618095089If you are a serious foodie, you simply must bookmark Marx Foods - the vast array of great ingredients to be had is mind boggling. Recently, Justin Marx provide me with the opportunity to sample what seemed like a bushel of varied chiles, many of which I had never even heard of before - a feat really given my propensity for cooking with diverse types of chiles. While excited by the prospect of<img src="http://feeds.feedburner.com/~r/GastronomicGuesswork/~4/af_fvO_51zc" height="1" width="1"/>2009-10-04T14:02:21.465-06:000http://www.gastronomicguesswork.com/2009/10/chile-tasting-from-marx-foods.htmlCola, Coriander & Lampong Sous Vide Carnitas with Aji Limo Rojohttp://feedproxy.google.com/~r/GastronomicGuesswork/~3/tZDajYFn3SQ/cola-coriander-lampong-sous-vide.htmlgreat ingredientslatin americanclassicsThankssous videflavor pairingsrecipesnoreply@blogger.com (kindageeky)Sun, 04 Oct 2009 10:16:32 PDTtag:blogger.com,1999:blog-2065558470200995248.post-2034473389000153069What this dish lacks in finesse of presentation it makes up for in flavor. Wow - is this one ever an instant personal classic. The concept was to use sous vide as a technique for carefully controlling the slow cooking required of carnitas while imparting deep seasoned taste. The sous vide medium was 4 cans of 365 cola (cane sugar not HFCS), 2 tablespoons coriander seeds (toasted & put through<img src="http://feeds.feedburner.com/~r/GastronomicGuesswork/~4/tZDajYFn3SQ" height="1" width="1"/>2009-10-04T11:16:32.399-06:000http://www.gastronomicguesswork.com/2009/10/cola-coriander-lampong-sous-vide.htmlSlow Grilled Ribeye with Scallions, Great Divide Hoss Rye Lagerhttp://feedproxy.google.com/~r/GastronomicGuesswork/~3/OaNXCj-daU8/slow-grilled-ribeye-with-scallions.htmlgrillingcraft beerrecipesnoreply@blogger.com (kindageeky)Sun, 04 Oct 2009 09:53:30 PDTtag:blogger.com,1999:blog-2065558470200995248.post-5542478507966324985Perfection is the enemy of done, and while I can be very particular about food and cooking techniques, sometimes a little minimalism is in order. After a very hectic week, steak, opening night hockey, and a great beer provided a bit of venial indulgence.The ribeye was topped with organic butter, sea salt, and mortared tellicherry peppercorns, then grilled at 400F for 15 minutes. The steak was<img src="http://feeds.feedburner.com/~r/GastronomicGuesswork/~4/OaNXCj-daU8" height="1" width="1"/>2009-10-04T10:53:30.744-06:000http://www.gastronomicguesswork.com/2009/10/slow-grilled-ribeye-with-scallions.html140F Manzanillo Sous Vide Halibut with Salsa Verdehttp://feedproxy.google.com/~r/GastronomicGuesswork/~3/dSsnyADiShk/140f-manzanillo-sous-vide-halibut-with.htmlmolecular gastronomysaucessous viderecipesnoreply@blogger.com (kindageeky)Tue, 29 Sep 2009 05:00:00 PDTtag:blogger.com,1999:blog-2065558470200995248.post-9009265092128659352Sous Vide is a great technique to employ with proteins when you're serving guests, as it allows you to attain consistent results and is forgiving when you're juggling to get the side dishes out and carry on a conversation.For this preparation, I obtained 1/2 lb of bulk organic manzanillo olive oil from whole foods and 1 lemon. Using vacuum bags, I added 2 thawed Alaskan halibut portions with<img src="http://feeds.feedburner.com/~r/GastronomicGuesswork/~4/dSsnyADiShk" height="1" width="1"/>2009-09-29T06:00:00.258-06:000http://www.gastronomicguesswork.com/2009/09/140f-manzanillo-sous-vide-halibut-with.htmlSam Adams Utopias 2009http://feedproxy.google.com/~r/GastronomicGuesswork/~3/HP43z1_gyzc/sam-adams-utopias-2009.htmlcraft beernoreply@blogger.com (kindageeky)Mon, 28 Sep 2009 22:27:35 PDTtag:blogger.com,1999:blog-2065558470200995248.post-2293843276533328485The Bugatti Veyron of beer, totally impractical, hyper-indulgent, made my legs tingle, surreal, a fifteen flavor doppleganger of brewery convention that demands your undivided attention, more depth and nuance than anything else brewed, as interesting as the most eminent wines and spirits, verging on the absurd, but sheer joy to the beer aficionado. Sure you can say it's overdone, but what the<img src="http://feeds.feedburner.com/~r/GastronomicGuesswork/~4/HP43z1_gyzc" height="1" width="1"/>2009-09-28T23:27:35.560-06:000http://www.gastronomicguesswork.com/2009/09/sam-adams-utopias-2009.htmlDuo Restuarant in Denverhttp://feedproxy.google.com/~r/GastronomicGuesswork/~3/GX-nKQhdXEA/duo-restuarant-in-denver.htmlrestaurantdenvernoreply@blogger.com (kindageeky)Mon, 28 Sep 2009 21:20:35 PDTtag:blogger.com,1999:blog-2065558470200995248.post-174474173613775781A couple months ago, a couple fellow food bloggers and I met up at Duo to just geek out about food. Walking in I instantly thought the place had an uptown urban vibe, and was serious about substance as I saw them pouring Oskar Blue's Pale Ale at the bar. After enjoying a cocktail and yammering about food geekery, we set about on some serious culinary gustation. Starting with some spring<img src="http://feeds.feedburner.com/~r/GastronomicGuesswork/~4/GX-nKQhdXEA" height="1" width="1"/>2009-09-28T22:20:35.350-06:000http://www.gastronomicguesswork.com/2009/09/duo-restuarant-in-denver.htmlPark Burger in Denverhttp://feedproxy.google.com/~r/GastronomicGuesswork/~3/PpSZKYAoINk/park-burger-in-denver.htmlrestaurantdenvercomfort foodnoreply@blogger.com (kindageeky)Mon, 28 Sep 2009 21:03:51 PDTtag:blogger.com,1999:blog-2065558470200995248.post-2638034855487018896So my wife came home from a night out with some gal pals just raving about this place. We recently made our way back there with kiddos in tow and I must say I'm impressed. I had the Frenchy Park Burger with ham and brie, my wife the Park Burger with sauteed onions and swiss, and everyone shared "the works" fries with cheese, bacon, scallions and some sour cream. The kiddos split a Mini Park<img src="http://feeds.feedburner.com/~r/GastronomicGuesswork/~4/PpSZKYAoINk" height="1" width="1"/>2009-09-28T22:03:51.362-06:000http://www.gastronomicguesswork.com/2009/09/park-burger-in-denver.htmlPasta Genevievehttp://feedproxy.google.com/~r/GastronomicGuesswork/~3/oZxVilliw8U/pasta-genevieve.htmlitaliangreat ingredientsclassicseclecticsaucesfrenchrecipespastanoreply@blogger.com (kindageeky)Sat, 12 Sep 2009 13:02:52 PDTtag:blogger.com,1999:blog-2065558470200995248.post-2941472007843155575In case you missed it, here is the repost of the first daughter-inspired pasta dish. I've made this only for family and close friends, and consider it not only a personal classic, but a dish worthy of bearing her name. It is earthy, but delicate and fragrant with luscious textures. The original recipe fed 12, so you'll have to scale it down for smaller groups, but don't skimp on the wine,<img src="http://feeds.feedburner.com/~r/GastronomicGuesswork/~4/oZxVilliw8U" height="1" width="1"/>2009-09-12T14:02:52.096-06:000http://www.gastronomicguesswork.com/2008/06/pasta-genevieve.htmlFarro Pasta en Olio, Roasted Figs, Quick Pickled Rhubarb, La Querica Prosciutto Americanohttp://feedproxy.google.com/~r/GastronomicGuesswork/~3/NW5EKPUoVZw/farro-pasta-en-olio-roasted-figs-quick.htmlitalianflavor pairingspastaautumnnoreply@blogger.com (kindageeky)Sat, 12 Sep 2009 12:30:07 PDTtag:blogger.com,1999:blog-2065558470200995248.post-2659666945960776371The Autumn air greeted me this morning, so decided a hearty lunch was in order. Figs and rhubarb are at seasonal peaks, so an idea for a pasta with some amazing Abruzzo farro was born.From gastronomic guessworkOnly took 20 minutes to throw this together, the figs were halved and broiled for 8 minutes. The diced rhubarb was quick pickled in a cup of water, 1/2 cup cider vinegar, 1/2 cup of sugar<img src="http://feeds.feedburner.com/~r/GastronomicGuesswork/~4/NW5EKPUoVZw" height="1" width="1"/>2009-09-12T13:30:07.867-06:000http://www.gastronomicguesswork.com/2009/09/farro-pasta-en-olio-roasted-figs-quick.htmlThe Codehttp://feedproxy.google.com/~r/GastronomicGuesswork/~3/lnU1vdZ0lUY/code.htmlgreat ingredientsnoreply@blogger.com (kindageeky)Thu, 03 Sep 2009 05:01:00 PDTtag:blogger.com,1999:blog-2065558470200995248.post-7170987174103063088Long time readers or serious foodie geeks might know what this is, any guesses who came up with it? From gastronomic guessworkHere's what it is not ...From gastronomic guessworkaddthis_pub = 'kindageeky';<img src="http://feeds.feedburner.com/~r/GastronomicGuesswork/~4/lnU1vdZ0lUY" height="1" width="1"/>2009-09-03T06:01:00.565-06:000http://www.gastronomicguesswork.com/2009/09/code.htmlOpah Crusted with Hazelnut, Hatch Chile, Milk Poached Garlic, and Brown Sugarhttp://feedproxy.google.com/~r/GastronomicGuesswork/~3/Tx8kEQlJl0Q/opah-crusted-with-hazelnut-hatch-chile.htmlsauteflavor pairingsrecipesnoreply@blogger.com (kindageeky)Thu, 03 Sep 2009 05:00:00 PDTtag:blogger.com,1999:blog-2065558470200995248.post-4333841625573579700The flavor pairing idea herein was about achieving a balance of crunchy earthiness, gentle heat, tames bitterness, and a sweet finish on this medium bodied Hawaiian fish, the Opah.From gastronomic guessworkThis fish was coated in a mixture of 1 part fresh hatch chile, 1 part milk poached garlic (poached on low heat for an hour), 2 parts hazelnut flour (also called hazelnut meal), and 1 part brown<img src="http://feeds.feedburner.com/~r/GastronomicGuesswork/~4/Tx8kEQlJl0Q" height="1" width="1"/>2009-09-03T06:00:00.468-06:000http://www.gastronomicguesswork.com/2009/09/opah-crusted-with-hazelnut-hatch-chile.htmlBilly's Chiles by Twisted Pine Brewinghttp://feedproxy.google.com/~r/GastronomicGuesswork/~3/WyxwAi7Iw0o/billys-chiles-by-twisted-pine-brewing.htmlcraft beernoreply@blogger.com (kindageeky)Wed, 02 Sep 2009 20:14:59 PDTtag:blogger.com,1999:blog-2065558470200995248.post-828116037188902207If you really like chiles, don't cry when you chop down a raw jalepeno, and you like beer with your chiles, well maybe you'll like this craft beer. There are 5 chiles used in this beverage, with pointed notes of serrano and roasted jalepeno, smoky, hot, but finishes nicely. Although a little contrived in concept, I get this one, it works. 89 ptsFrom gastronomic guessworkaddthis_pub = 'kindageeky';<img src="http://feeds.feedburner.com/~r/GastronomicGuesswork/~4/LXkM8joFXKQ" height="1" width="1"/>2009-08-11T19:42:05.813-06:000http://www.gastronomicguesswork.com/2009/08/foie-gras-with-candied-ginger-black.htmlMetropolitain Brasserie in Ottawahttp://feedproxy.google.com/~r/GastronomicGuesswork/~3/NtpUvFsA7nI/metropolitain-brasserie-in-ottawa.htmlrestaurantottawanoreply@blogger.com (kindageeky)Mon, 10 Aug 2009 18:52:39 PDTtag:blogger.com,1999:blog-2065558470200995248.post-8630260030057639678On a recent trip I dined with a large group at the Metropolitain Brasserie, adjacent to Parliament in the Canadian capitol of Ottawa. We started by enjoying mussels, and a charcuterie plate that included a housemade terrine, what had to be house mixed mustard that was amazing, and some wonderful cheeses. For the main we shared bites, so I was able to sample the Ontario Pickerel before devouring<img src="http://feeds.feedburner.com/~r/GastronomicGuesswork/~4/NtpUvFsA7nI" height="1" width="1"/>2009-08-10T19:52:39.940-06:000http://www.gastronomicguesswork.com/2009/08/metropolitain-brasserie-in-ottawa.htmlFresh Peaches & Cream Creamed Corn with Pink Peppercornshttp://feedproxy.google.com/~r/GastronomicGuesswork/~3/UfhZg7yllUg/fresh-peaches-cream-creamed-corn-with.htmlsidesnew americanrecipesnoreply@blogger.com (kindageeky)Mon, 10 Aug 2009 18:55:23 PDTtag:blogger.com,1999:blog-2065558470200995248.post-6694877072881783536My wife hates creamed corn, but even she had to relent that this was damn good.From gastronomic guessworkThe corn came of 5 cobs of ripe Brighton, Colorado farmers market Peaches and Cream Corn on the cob, a tablespoon of morter & pestel ground pink peppercorns and a pinch of Portuguese Fleur De Sel. Blitz the corn with 2 tablespoons organic butter with a stick blender, then incorporate the<img src="http://feeds.feedburner.com/~r/GastronomicGuesswork/~4/UfhZg7yllUg" height="1" width="1"/>2009-08-10T19:55:23.931-06:000http://www.gastronomicguesswork.com/2009/08/fresh-peaches-cream-creamed-corn-with.html