saltyseattle in seattle
total posts: 59
www.saltyseattle.com
What happens when you cook chicken feet (& other offal) in FOUR LOKO sous vide.
www.saltyseattle.com
Pear-Brined Tea-Smoked Duck Breasts with cranberry compote, Okinawan Sweet Potatoes and Pea Shoots.
www.saltyseattle.com
Molecular Gastronomy makes HOT Ice Cream possible! melts as it COOLS, gels as it HEATS!
www.saltyseattle.com
Potato Cashew Gnocchi/ Panang Foam/ Coconut Bubbles/ Thai Basil Oil/ Powdered Peanut Butter. Molecular Gastronomy meets the Old World.
www.saltyseattle.com
Fiori di Pizza / Pizza Flowers. molecular gastronomy makes the impossible attainable.
www.saltyseattle.com
Sous vide souffle on jamon iberico with Parisienne vegetables
www.saltyseattle.com
Pomegranate "'ludes" from Studio 54 dinner. This mind-blowing food all resembles things people used for enjoyment at the iconic disco.
www.saltyseattle.com
A Frozen, Deconstructed "BLT" Sandwich made with bacon ice cream, tomato gelato and lettuce/pea shoot sorbet.
www.saltyseattle.com
Braised breast of veal with polenta cakes, glazed vegetables, and sweet garlic
www.saltyseattle.com
A mini croquembouche made with foie gras chantilly creme & maple balsamic syrup. A savory treat that will blow your mind!
www.saltyseattle.com
Morel mushrooms barely contain a glistening sous vide quail egg topped with a smattering of chopped bacon lardons.
www.saltyseattle.com
Lavender Sorghum Ice Cream. A sweet way to beat the heat.
www.saltyseattle.com
Smoked Chicken with Cottage Cheese Triple Cream Noodles
www.saltyseattle.com
Lineup of salts from 60+ salt-variety tasting soiree.
www.saltyseattle.com
Quail Egg Pierogi with Caramelized Onions and Shaved Asparagus
www.saltyseattle.com
Spring beckons bacon, evokes asparagus and summons sunchokes. This is what happens when you put them all together.
www.saltyseattle.com
I give this lychee-like fruit the frozen custard treatment by turning Rambutan into Gelato. Ice Cream summer, here we come!
www.saltyseattle.com
This Italian affogato is made with ice cream from colostrum- yes, the first milking of a new mama cow!
www.saltyseattle.com
Mango Moscato Deep-Fried Sous Vide Short Ribs with Sunchoke Gnocchetti
www.saltyseattle.com
Stinging nettle gnudi with crisped sous vide duck and rhubarb reduction
www.saltyseattle.com
Tagliatelle with Fiddlehead Ferns, Asparagus Tips & Morels Topped with Sous Vide Banty Eggs
www.saltyseattle.com
Truffled Edamame Involtini in Sauternes Broth
www.saltyseattle.com
Purple Peruvian potatoes are the perfect backdrop to showcase three form factors of duck confit: a demiglace, duck gras & minced confit itself.
