WARREN CONNECTICUT – I spent some time in the kitchen today preparing for a dinner party.
Day 2,965 of one photograph every day for the rest of my life.
In this day three years ago (day 1,769): Maria checks out the Rioja
NEW YORK NEW YORK – A Manhattan miscellany. The third image is the ribs that I started yesterday cooking in sous Vide water baths. They will cook at 142 degrees C for 36 hours, and finished on a Green Egg on Friday. Shot with my Leica Monochrom.
Day 2,812 of one photograph every day for the rest of my life.
On this day seven years ago (day 255): Ecuador
NEW YORK NEW YORK – Today I give you ping pong balls, which i float on my sous vide cooking baths to prevent heat loss. No kidding. Based on advice from J. Kenji Lopez-Alt of Serious Eats.
Day 2,711 of one photograph every day for the rest of my life.
On this day last year (day 2,346): Street
WARREN CONNECTICUT – Maria is in London and I’m on my own here. This is actually a good day to experiment in the kitchen: I’ve been working with “utility” cuts of beef recently. Hanger steak cooked sous vide and flash seared was a major hit a couple of months ago (hanger steak has unfortunately gotten to be as expensive as sirloin because it one of the best fillers for fajitas). Today the local market had a tri-tip, which turned out to be less flavorful than the hanger.
Tri-tip is used in a style of cooking over an open fire called Santa Maria Barbecue (Santa Maria is in California’s Central Valley). The tri-tip cooked sous vide at 134 degrees for three hours (salted in the bag for a couple of hours before cooking) and then dried and flash seared on a smoking hot iron skillet. Tasty but not worth the effort. What I learned today is that tri-tip isn’t worth a voyage to Santa Maria.
Today’s image is my sous vide circulator. I didn’t get out much.
Day 2368 of one photograph every day for the rest of my life.
On this day six years ago (day 177): Street at night
NEW YORK, NEW YORK – I decided to cook today. We had in the refrigerator the end of the produce from our garden in Connecticut: an aubergine, some zucchini, some tomatoes and a few other odds and end. This obviously assembles easily into a ratatouille. Both images with my Leica M9 and a 40 mm Summicron C lens.
Mise en place:
And here about an hour and a half later is the assembled product, ready for final cooking.
