I have been unfair lately. While it’s been fun brewing feet in malt beverages and fashioning cakes into thinly-veiled approximations of lady bits, the authenticity that makes Salty Seattle Salty Seattle has been lacking. You see, I don’t really eat like that, I eat like the food in this post, and it’s not nice of me to keep it from you for so long. I hope you haven’t forgotten about the part of this site that brings you wildly-experimental yet […]
Duck Breasts brined in salt and pears then rendered to a crisp before being infused with smoky tea. If Casablanca could ever be a dish, this would be it. I mean, how tragically romantic does that sound? And then sliced on the bias (more, more baby, please!) served with cranberries, pea shoots and sweet potatoes from the land of geisha-cool itself- Okinawa? I am so there. Let’s start at the beginning.
Brining 102, let’s call it, since brining 101 was more […]
*Disclaimer: some images in this post may be considered slightly graphic in nature. I have chosen to present those images as thumbnails. Click to reveal a full-sized version. This post is an entry for Project Food Blog Challenge #4 which asks contestants to create an instructional photo tutorial. If you like it, vote using the Project Food Blog contestant widget in my right sidebar (scroll down) from 10/11-10/14.
As bloggers we have, at the minimum, a social responsibility, and, some argue, […]