A triple-ferment bonbon filled with fermented plum jam and roasted koji ganache4yr ⋅ presdaddy ⋅ r/fermentation
Scallop aguachile with fermented/dehydrated apricot, blackened koji oil, hoshigaki, picked redwood tips and more3yr ⋅ presdaddy ⋅ r/fermentation
Ceviche with lactofermented strawberry, lactofermented plum juice, and koji oil4yr ⋅ presdaddy ⋅ r/fermentation
Garum made from chicatana ants (tastes like hot chocolate!) in just 3 hours3yr ⋅ presdaddy ⋅ r/fermentation
Dehydrated appetizer: poached plum leather with clam salt, cilantro capers, dried rose, and lime zest1yr ⋅ presdaddy ⋅ r/dehydrating
Fish sauce fermented in 1/1000th the time by hacking dietary supplements3yr ⋅ presdaddy ⋅ r/fermentation
Decadent cheesesteak with 40-day dry aged ribeye, black truffle, gruyere cheese, and foie gras [homemade]6yr ⋅ presdaddy ⋅ r/food
[fresh] homemade tori paitan with sous vide chicken breast and sake-steamed clam7yr ⋅ presdaddy ⋅ r/ramen
My mom just found this old war-time photo of my grandfather. Could this be any more badass??14yr ⋅ presdaddy ⋅ r/pics
Ribeye from Target with carrot puree, sauteed spinach, and blackberry gastrique [129 degrees for 60 minutes with an activated charcoal rub]7yr ⋅ presdaddy ⋅ r/sousvide
Bay scallops with pickled onions, palm seeds, parsley, and carrot confit8yr ⋅ presdaddy ⋅ r/tonightsdinner
sous vide pork belly with potato puree, tonkotsu broth, and pomegranate seeds8yr ⋅ presdaddy ⋅ r/sousvide
Introducing: Double or Nothing, an incredible drinking game created by BC Students13yr ⋅ presdaddy ⋅ r/bostoncollege
