tisfertara:

Roast Chicken , Asparagus , Motels , Onions #juniperandivy #work #cook #cheflife @santhonywells 👍 (at Juniper & Ivy Restaurant)

(via la-tortillera)

LIFE LESSONS FROM A LINE COOK

poetic-chef:

A good read for everyone. not just cooks. Please read this

chefsofinstagram:

By @samchef - Lamb , Port, Celeriac.


#ChefsOfInstagram #chef #cheflife #food #foodies #art #lamb (at Facebook.com/ChefsOfInstagram)

(via la-tortillera)

scienceandfood:

Texture and Color of Sashimi

Whether or not you like eating sashimi, such a fine specimen of fish is undeniably an incredibly beautiful food. The subtle flavors, delicate texture and vivid colors make sushi and sashimi such a unique eating experience. Here are some bits of sashimi science we learned from Ole G. Mouritsen’s book, Sushi: Food for the Eye, the Body, and the Soul. Read more…

Photo Credit: sake puppets/Flickr

(via poetic-chef)

i-love-asian-food:

blendabout:

O-nigiri: Japan’s gift to the world (because there’s a tasty present in the middle). Why we love it? Because it’s a tasty gift wrapped in glutinous white rice and formed into triangular, square, or oval shape - often wrapped in nori (seaweed - kinda like a bow on a gift). Duh… But I betcha didn’t know that… 

  • O-nigiri is also known as o-musubi (お結び; おむすび?)nigirimeshi (握り飯; にぎりめし) or rice ball.
  • O-nigiri is typically filled with pickled ume (umeboshi), salted salmonkatsuobushi,kombutarako, or any salty or sour ingredient as a natural preservative.
  • Onigiri is not a form of sushi. Onigiri is made with plain rice, while sushi is made of rice with vinegar, sugar and salt.

While Onigiri may not seem so common at this very moment, we see this simple, but fanciful dish as a rising trend. Give it ‘til this Autumn and you’ll see variations of O-nigiri everywhere!

Happy Foodie Friday!

Onigiri- As Requested

(via poetic-chef)

sujthechef:

This isn’t a vegetarian entree… it’s a vegan app course being used to replace a fish course, hence the small(ish) size.

aperture24:

beef carpaccio, capers salsa

foodandwine:

For carrots to cook evenly, they need to be cut evenly. 

(via bumblingfoodie)

momofuku:

another clip from marco pierre white's 1980s show, “marco.” 

spoiler: young gordon ramsay getting yelled at to the tune of chris rea’s “working on it.”

(via luckypeach)

nolafoodporn:

Crispy Pork Belly, Gulf shrimp, heirloom tomato, chili-mint-orange vinaigrette, fried basil and garlic chips from Ristorante Del Porto  *Dish for the New Orleans Wine & Food Experience

Reblog if you say “fuck” more than 5 times a day.

sujthechef:

An entire army of kitchen workers should reblog…

(Source: thoughtsofacoolkid)

butterfulsoul:

This menu from Nightwood in Chicago makes me smile