Viewing entries tagged
eat

palantir intern dinner : grad night - 2014

Comment

palantir intern dinner : grad night - 2014

Every summer, the kitchen team participates in sending off our interns with a very special gathering and dinner. This year, the theme was grad night. We were asked to do some portable familiar foods, and fancy it up a little. Here's our contribution:

Comment

le bernardin : nyc - 2009

Comment

le bernardin : nyc - 2009

It was expensive. $300 for 5 courses. Seriously?? I know it's one of the best establishments in the city, but $300? That's like 600 tacos at Jack in the Box. Let me tell you, the food was good, but it wasn't as good as 600 tacos from Jack in the Box.

Comment

momofuku's noodle bar : nyc - 2009

Comment

momofuku's noodle bar : nyc - 2009

I really respect David Chang, and the Momofuku brand, or more appropriately--empire--that he's built. His cookbook is one of the most approachable I've read, and is accessible to anyone even remotely interested in eating.

Comment

how to make the perfect burger

Comment

how to make the perfect burger

This is the ultimate burger. For an 8 oz. burger, it's the lighest, heaviest burger you'll ever eat. This is due to the a technique pioneered by Heston Blumenthal of Fat Duck fame. This is how we do our version.

Comment

encyclopedia of pasta

Comment

encyclopedia of pasta

Stumbled on upon this at Chasing Delicious. Ironically, I was looking for a reference for fregula, and this contains just about every pasta--except for fregula. Anyway, this poster is nice to have handy. Head over to the site directly for more info and history about pasta.

Comment

benu : sf, ca - 2012

Comment

benu : sf, ca - 2012

When I heard the Chef de Cuisine of French Laundry, Corey Lee, left to open up his own restaurant in San Francisco, I was really excited. I think we all were; us cooks in the Bay Area, at least.

Comment

minibar - 2013 : the bar

Comment

minibar - 2013 : the bar

While the bar was preparing our drinks, we were served the dessert course, which was an assault on all the senses. Each one consisting of only one or two bites.

Comment

salmon chicharron

Comment

salmon chicharron

I stumbled on this technique serendipitously. I was aiming for a flat-baked salmon chip, but it didn't work out as planned. Although, it ended up with a cool effect of looking like glass, it also tasted like glass, or at least, that's what it felt like we were chewing on. It was virtually unpalatable.

Comment