It's all about the details. In this case, the details of posting to my main site rather than this one. Nothing more than out of convenience, personal preference and style, lack of time and interest, and lack of commitment to the this site. Ok, I guess it is quite obvious. I admit, I do put just about 100% of my energies into the main site; www.cuisinierskitchen.blogspot.com. No mystery or hidden secret. It is where I put all of the current information, thoughts, insight, commentary, dialogue, perspective and most importantly...the food on just about all that I do. It is just more of my favorite place to write and express. I started this site about the same time in 2005, merely to start a photo gallery, but the more I found cool photos that I wanted to post, I thought to myself hey, these are way cool and they would look great on the main blog site. So, many photos and thoughts inadvertently made their way to the silver screen of webdom by taking a detour to cuisinierskitchen and not the digitalkitchen. But, every now and again, I find those certain shots that I want to post here, and in most cases, they end up on collectively on the cuisinierskitchen site. No worries right?!? Not all the same readers...not all the same audience...not all the same shit! Hope to see you again before too long...
The Digital Kitchen...
a thought... an emotion...an inspiration...an experience! A place to contemplate new ideas in the serious search towards total immersion of taste! Guillaume St. Cin
8.10.2012
Feels Like Summertime...
cured striped sea bass belly & collars, citrus, avocado, basil, lemon verbena, olive oil and citrus-verbena foam |
Now Coooook!
3.05.2012
Unforgotten, Unforgiven, Unseen...
This poor site...it has been neglected, I confess. It is no surprise or mistake. The mystery perhaps lies in the why? really...no reason. I put all my eggs in one basket with it's older sister site...cuisinierskitchen! That is where I focus all my creative writing energies, photographic passion and food artistry. This is just a little bit of porn to let everyone know it still exists and enjoys the attention.
11.24.2011
Food Porn 11.24.11...
saba-hazelnut oil dressing
bison loin sous vide, quince puree, thumbelina carrots
chanterelle gratin, banyuls sauce
seared scallop poached in carrot butter
spinach puree, honshimejii, truffles, romanesco, balsamic-carrot butter dressing
chanterelle gratin, banyuls sauce
seared scallop poached in carrot butter
spinach puree, honshimejii, truffles, romanesco, balsamic-carrot butter dressing
seared foie terrine, foie gras "opera torte", seckle pears
candied pecans, red ribbon sorrel, quince paint
candied pecans, red ribbon sorrel, quince paint
Happy Thanksgiving All...Hope you and yours have a very happy holiday.
11.12.2011
10.25.2011
Food Porn 10.25.11...
6.16.2011
Food Porn 6.15.11...
togarashi creme fraiche, heart of palm
morel stuffed saddle of rabbit, morels, fried duck egg yolk
farmers asparagus, truffles
salt steamed halibut, ramp puree, lemon potatoes, peas, red wine sauce
farmers asparagus, truffles
salt steamed halibut, ramp puree, lemon potatoes, peas, red wine sauce
asparagus terrine, goat cheese, prosciutto, white asparagus salad
wood sorrel, pedro ximenez dressing
wood sorrel, pedro ximenez dressing
seared foie gras, rhubarb puree, rhubarb napoleon, hazelnuts, maple
coffee crusted lamb, fennel, peas, quince conserve
some dishes to ponder...have neglected this sight for a while..time to man up and bring something to the table. Lots has transpired since the last post...and they are all on the main site of http://www.cuisinierskitchen.blogspot.com/
3.19.2011
Food Porn 3.18.11...
Subscribe to:
Posts (Atom)