Posts Tagged ‘sous-vide’
Spur Gastropub – Belltown, Seattle
Posted by: Tossed Salads and Scrambled Eggs on: Monday 06 February 2012
- In: Belltown | Eating | Seattle | USA | Washington
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We celebrated our first anniversary in Seattle with dinner at Spur. We had a cosy evening at the gastropub during the miserable spring of last year and loved the experience. Located next to The Coterie Room, Spur is the original restaurant by Chefs McCracken and Tough. The ambience was warm and bistro like. A narrow room is [...]
Modernist Cuisine by Nathan Myhrvold
Posted by: Tossed Salads and Scrambled Eggs on: Friday 16 December 2011
When I was browsing the shelves at the Book Larder on their opening day I noticed a display copy of Modernist Cuisine. The bright white covers contrasted with the vibrant photos and the five volumes are slotted in a Perspex case. Curious about the influential tome, I attended Nathan Myhrvold‘s presentation at Town Hall Seattle. Dr Myhrvold [...]
SousVide Supreme Demi – poached pear
Posted by: Tossed Salads and Scrambled Eggs on: Friday 09 December 2011
- In: Cooking | Sweet recipes
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Disclosure: I received a demo product from Duo PR. This is not a sponsored post. I love desserts but rarely bake at home. A balance of precision and intuition, measurement and touch, it is both a science and an art. And I have neither the talent nor the patience to bake every week. When I do [...]
SousVide Supreme Demi – egg
Posted by: Tossed Salads and Scrambled Eggs on: Monday 28 November 2011
Disclosure: I received a demo product from Duo PR. This is not a sponsored post. A dish that I’ve frequently reflected on from the Sharone Hakman and SousVide Supreme event is the eggs with asparagus and brioche croutons. The freshness of the ingredients was highlighted by cooking them sous vide, their essence presented on a plate. [...]
SousVide Supreme Demi – steak with garlic and thyme
Posted by: Tossed Salads and Scrambled Eggs on: Wednesday 23 November 2011
Disclosure: I received a demo product from Duo PR. This is not a sponsored post. I loved the convenience of the SousVide Supreme Demi. Any combination of protein, and dry or solid seasoning can be vacuum sealed in a food grade plastic pouch and cooked sous vide. A homely dinner can be prepared quickly with ingredients in [...]
SousVide Supreme Demi – tarragon chicken
Posted by: Tossed Salads and Scrambled Eggs on: Wednesday 16 November 2011
Disclosure: I received a demo product from Duo PR. This is not a sponsored post. I discriminate against the chicken breast. I grew up eating the tender meat of thigh fillets and drumsticks, and the tough, dry and bland breasts were relegated to soups or shredded for sandwiches. This makes the chicken breast perfect for cooking sous vide. [...]
SousVide Supreme Demi – salmon with lemon and dill
Posted by: Tossed Salads and Scrambled Eggs on: Tuesday 08 November 2011
Disclosure: I received a demo product from Duo PR. This is not a sponsored post. Our kitchen is notoriously gadget free. No blender, no food processor, no stand mixer, no sandwich press, no coffee maker. And for many years, no kettle. A toaster is the only gadget on our counter. I attended the Sharone Hakman [...]
The Coterie Room – Belltown, Seattle
Posted by: Tossed Salads and Scrambled Eggs on: Wednesday 05 October 2011
- In: Belltown | Eating | Seattle | USA | Washington
- 2 Comments
coterie (co·te·rie) – noun A small group of people with shared interests or tastes, especially one that is exclusive of other people. A sister restaurant of both Tavern Law in Capitol Hill and Spur on the same block, The Coterie Room completes a trifecta of eateries by Chefs Brian McCracken and Dana Tough. Located in [...]
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