Comments for EL Ideas http://elideas.com Sat, 10 Nov 2012 02:50:54 +0000 hourly 1 http://wordpress.org/?v=3.3.1 Comment on Ossetra – Quail Egg / Cauliflower / Lime by Susy Scarpone http://elideas.com/ossetra-quail-egg-cauliflower-lime/#comment-2547 Susy Scarpone Sat, 10 Nov 2012 02:50:54 +0000 http://elideas.com/?p=8411#comment-2547 Ossetra – Quail Egg / Cauliflower / Lime Recipe Hi, I live in SF and I'm doing an elegant dinner and I was curious how you made the cauliflower pudding, and how do you slow cook a quail egg for 3 hours? Love all your creations! Susy Ossetra – Quail Egg / Cauliflower / Lime Recipe

Hi,

I live in SF and I’m doing an elegant dinner and I was curious how you made the cauliflower pudding, and how do you slow cook a quail egg for 3 hours?

Love all your creations!

Susy

]]> Comment on The Rise and Fall of Meatyballs by Lessons Learned at SQL Saturday #119 | Bob Pusateri - The Outer Join http://elideas.com/the-rise-and-fall-of-meatyballs/#comment-1498 Lessons Learned at SQL Saturday #119 | Bob Pusateri - The Outer Join Thu, 31 May 2012 13:45:40 +0000 http://thepickledtongue.com/?p=7730#comment-1498 [...] in Chicago, where city ordinances are incredibly unfriendly towards them. Chef Foss wrote an excellent blog post describing what it was like running the Meatyballs Mobile, and why he ultimately scrapped the idea [...] [...] in Chicago, where city ordinances are incredibly unfriendly towards them. Chef Foss wrote an excellent blog post describing what it was like running the Meatyballs Mobile, and why he ultimately scrapped the idea [...]

]]> Comment on Anise Hyssop – Brussels Sprouts / Pecans / Sprecher Root Beer by Cauliflower – Bottarga / Anchovy / Hyssop – EL Ideas http://elideas.com/anise-hyssop-brussels-sprouts-pecans-sprecher-root-beer/#comment-1452 Cauliflower – Bottarga / Anchovy / Hyssop – EL Ideas Thu, 24 May 2012 17:56:34 +0000 http://thepickledtongue.com/?p=8000#comment-1452 [...] definitely take center stage in the flavor profile. Anise hyssop – which was left over when this course went bye-bye, really helps round out the flavors and bring back some subtlety. Some cauliflower [...] [...] definitely take center stage in the flavor profile. Anise hyssop – which was left over when this course went bye-bye, really helps round out the flavors and bring back some subtlety. Some cauliflower [...]

]]> Comment on Benton’s Ham – Fontina / Butternut / Cocoa Nibs by Tennessee hams | Harrymountbatt http://elideas.com/bentons-ham-fontina-butternut-cocoa-nibs/#comment-1371 Tennessee hams | Harrymountbatt Sun, 13 May 2012 18:45:32 +0000 http://elideas.com/?p=8371#comment-1371 [...] Benton's Ham – Fontina / Butternut / Cocoa Nibs – EL Ideas [...] [...] Benton's Ham – Fontina / Butternut / Cocoa Nibs – EL Ideas [...]

]]> Comment on Anise Hyssop – Brussels Sprouts / Pecans / Sprecher Root Beer by Benton’s Ham – Fontina / Butternut / Cocoa Nibs – EL Ideas http://elideas.com/anise-hyssop-brussels-sprouts-pecans-sprecher-root-beer/#comment-1332 Benton’s Ham – Fontina / Butternut / Cocoa Nibs – EL Ideas Thu, 10 May 2012 16:21:19 +0000 http://thepickledtongue.com/?p=8000#comment-1332 [...] of chocolate and coffee and added extra complexity. Butternut squash was left in the box from this root beer course and rounded it [...] [...] of chocolate and coffee and added extra complexity. Butternut squash was left in the box from this root beer course and rounded it [...]

]]> Comment on Ideas in Ideas – Ideas in Food Workshops and Collaborative Dinner at EL Ideas by mike summer http://elideas.com/ideas-in-ideas-ideas-in-food-to-pop-in-on-el-ideas/#comment-1241 mike summer Thu, 03 May 2012 18:07:10 +0000 http://elideas.com/?p=8339#comment-1241 this would be incredible...here's a great primer on transglutaminase: http://www.cookingissues.com/primers/transglutaminase-aka-meat-glue/ this would be incredible…here’s a great primer on transglutaminase:

http://www.cookingissues.com/primers/transglutaminase-aka-meat-glue/

]]> Comment on Ideas in Ideas – Ideas in Food Workshops and Collaborative Dinner at EL Ideas by cfl http://elideas.com/ideas-in-ideas-ideas-in-food-to-pop-in-on-el-ideas/#comment-1224 cfl Wed, 02 May 2012 18:42:19 +0000 http://elideas.com/?p=8339#comment-1224 i have a raging food boner right now. i have a raging food boner right now.

]]> Comment on Anise Hyssop – Brussels Sprouts / Pecans / Sprecher Root Beer by Sprecher rootbeer | Imagearmy http://elideas.com/anise-hyssop-brussels-sprouts-pecans-sprecher-root-beer/#comment-1213 Sprecher rootbeer | Imagearmy Wed, 02 May 2012 03:39:35 +0000 http://thepickledtongue.com/?p=8000#comment-1213 [...] Anise Hyssop – Brussels Sprouts / Pecans / Sprecher Root Beer … [...] [...] Anise Hyssop – Brussels Sprouts / Pecans / Sprecher Root Beer … [...]

]]> Comment on Anti Restaurant Week in Review by Apple – Peanut / Bacon / Parsnip – EL Ideas http://elideas.com/anti-restaurant-week-in-review/#comment-914 Apple – Peanut / Bacon / Parsnip – EL Ideas Tue, 27 Mar 2012 15:17:52 +0000 http://thepickledtongue.com/?p=7966#comment-914 [...] course began as a pre-dessert and was first introduced on the evening of our second Anti Restaurant Week engagement. The idea for this was born from my favorite personal snack and one that has kept me [...] [...] course began as a pre-dessert and was first introduced on the evening of our second Anti Restaurant Week engagement. The idea for this was born from my favorite personal snack and one that has kept me [...]

]]> Comment on It’s So Good I Could Lick the Plate… by Gin & Juice – EL Ideas http://elideas.com/its-so-good-i-could-lick-the-plate/#comment-588 Gin & Juice – EL Ideas Sat, 17 Mar 2012 19:28:47 +0000 http://thepickledtongue.com/?p=7704#comment-588 [...] addition to the concept of our past plate licking course (a new one currently on the menu will be posted soon), to Chef Brochu’s Bourbon Balls [...] [...] addition to the concept of our past plate licking course (a new one currently on the menu will be posted soon), to Chef Brochu’s Bourbon Balls [...]

]]>