Suncoast Farms Baby Purple Artichokes was the drive behind this dish. The leaves are used for the sauce and the dish is finished with Olive Oil that has been blended with Tapioca Maltodextrin. At pick up, the Kurabuta Belly is glazed with Miso.
Monday, December 22, 2008
24 HOUR SOUS VIDE PORK BELLY, ARTICHOKE, OLIVE OIL POWDER
Suncoast Farms Baby Purple Artichokes was the drive behind this dish. The leaves are used for the sauce and the dish is finished with Olive Oil that has been blended with Tapioca Maltodextrin. At pick up, the Kurabuta Belly is glazed with Miso.
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1 comment:
Hello Brian, your blog is absolutely wonderful! The beautiful photos really showcase your talent and passion for food. The soy listerine and cherry gelatin sheets are masterful! I will definitely go to Bond St. soon, within the next couple of weeks. Cheers,
Tomo
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