Categories
Food and wine

Saturday August 19, 2017

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

Marques de Riscal
Marques de Riscal
Categories
Architecture Landscape Work

Tuesday June 27, 2017

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.

Manhattan
Hunter
Sous vide Ribs step 4

On this day seven years ago (day 255): Ecuador

Categories
Still Life

Saturday March 18, 2017

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

Categories
Interior Landscape

Saturday April 9, 2016

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.

Day 2368 of one photograph every day for the rest of my life.
Sous Vide

On this day six years ago (day 177): Street at night

Day 177 of one photograph every day for the rest of my life.
94th Street at night
Categories
Food and wine

Friday October 15, 2010

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:

Mise en place for ratatouille

And here about an hour and a half later is the assembled product, ready for final cooking.

Ratatouille