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blanchandshockfooddesign.blogspot.com
Blanch & Shock Development: Dinner at The Russet - The Pictures
http://blanchandshockfooddesign.blogspot.com/2012/04/dinner-at-russet-pictures.html
Dinner at The Russet - The Pictures. Posted by Josh Pollen. We cooked a dinner at The Russet, a recently opened venue in Hackney Downs Studios, renovated and run by our friend and frequent gun-for-hire, Steve Wilson ( Passing Clouds. And rewarded at the end of our prep day with Steve's rum barrel-aged scrumpy. The snacks. We served Hackney Wild sourdough bread made by Ben Mackinnon at e5 Bakery. Along with our freshly churned, lightly salted butter. Mike plating his pork belly main course. For the final ...
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Blanch & Shock Development: 'Not For Sale' Exhibition Dinners, March
http://blanchandshockfooddesign.blogspot.com/2011/05/not-for-sale-exhibition-dinners-march.html
Not For Sale' Exhibition Dinners, March. Posted by Josh Pollen. The retina of a Zebrafish' by Dr. Steve Wilson, 2011. As part of 'Not for Sale', an exhibition curated by Dr. Crystal Bennes (writer, critic and founder of SALON. We cooked a series of three dinners in the offices of Spoonfed. Chris at Buntings Butchers in Peckham taking the skin off a Middle White Pork Belly. Brining Pork Belly, Cheeks and Ribs. Dehydrating Apple Peels to make a sweet/sour powder. Brioche buns rising. We have recently b...
blanchandshockfooddesign.blogspot.com
Blanch & Shock Development: Bread Demo this Sunday
http://blanchandshockfooddesign.blogspot.com/2013/07/bread-demo-this-sunday.html
Bread Demo this Sunday. Posted by Mike Knowlden. This Sunday Mike will be giving a bread-making demo as one part of the first instalment of the Sunday Senses series - Touch. Come along and learn a couple of different bread recipes and shapes, and how to make fresh cheese. We'll also be giving away pots of bread starter culture to anybody who would like some. The demo will be mid-afternoon, and there's loads of other things to get involved in, all evening until 10pm. Private Dining and Events.
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Blanch & Shock Development: Press
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The Art of the Experimental Food Society. The Times, September 16th, 2010. The Experimental Food Society's food revolution. G2, The Guardian, September 22nd, 2010. Eat Your Heart Out, Heston. Stella Magazine, The Sunday Telegraph, September 26th, 2010. Have you got the guts for an edible performance? Guardian Theatre Blog, January 31st 2011. Coming Up Festival - Eat Your Heart Out at Debut. Spoonfed, February 28th, 2011. Not For Sale - SALON Dinners. Spoonfed, March 28th, 2011. Eat Your Heart Out.
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Blanch & Shock Development: Crayfish Bob's at Two Degrees Festival
http://blanchandshockfooddesign.blogspot.com/2011/06/crayfish-bobs-at-two-degrees-festival.html
Crayfish Bob's at Two Degrees Festival. Posted by Josh Pollen. We will be serving crayfish caught by Crayfish Bob. At Art Admin's Two Degrees Festival,. The dinner will be served in the courtyard of Toynbee Studios ( Map. The price is 5 pounds per head. More is revealed, and bookings can be made at the. Arts Admin - @artsadm. Two Degrees Festival - @two degrees. Crayfish Bob in action. Images © Crayfish Bob 2011. Private Dining and Events. E provide opulent food with a minimum of waste. R contact us at:.
blanchandshockfooddesign.blogspot.com
Blanch & Shock Development: The Endurance - Some dishes from the first week
http://blanchandshockfooddesign.blogspot.com/2012/08/the-endurance-some-dishes-from-first.html
The Endurance - Some dishes from the first week. Posted by Josh Pollen. Sponge with cod's roe and sea lettuce powder. Raw and cooked courgettes with fennel and roasted spelt seeds. Cured bream with pickled radishes, watercress and rapeseed oil. 17-hour Tamworth pork belly with smoked plum sauce, puffed pork skin and burnt little gem. English tomatoes with miso-soaked prunes and Metisse leaves. Brioche doughnuts with green gooseberry sauce. Grilled ox heart with parsley sauce, green peppercorns and capers.
blanchandshockfooddesign.blogspot.com
Blanch & Shock Development: Private Dining and Events
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Private Dining and Events. For more information, or to commission a project or event, e-mail us at:. Private Dining and Events. Ormed in 2007, Blanch and Shock create bespoke canapé and dinner menus for private events, gallery openings and performances. E also produce research-based food projects concerning sustainability, the seasons, theatre and the psychology of eating. E provide opulent food with a minimum of waste. Or more information, please visit:. R contact us at:. A Razor, A Shiny Knife.
blanchandshockfooddesign.blogspot.com
Blanch & Shock Development: The Lido Cafe Takeover III
http://blanchandshockfooddesign.blogspot.com/2011/08/lido-cafe-takeover-iii.html
The Lido Cafe Takeover III. Posted by Josh Pollen. Toasted Almond Milk, early Blackberries, Mint and Hampshire Rose Cheese. Twice-cooked, with Marsh Samphire, Pickled Lemons, Chicken Skin and Parsley Sauce. Cooked for 48 hours and aserved medium-rare with anAlderwood-smoked 62° Egg Yolk,. Fried Garlic and Rye Bread. Suffolk Large White Pork. 16hr Belly with Muscat Grapes, String Potatoes, Wild Fennel, and Chard Leaves. 24hr (Sous Vide) Malt and Seaweed- glazed Pork Spare Rib with Plum Sauce.
blanchandshockfooddesign.blogspot.com
Blanch & Shock Development: Archiving Taste Dinner at GV Art with Crystal Bennes
http://blanchandshockfooddesign.blogspot.com/2013/08/archiving-taste-dinner-at-gv-art-with.html
Archiving Taste Dinner at GV Art with Crystal Bennes. Posted by Mike Knowlden. Blé de Miracle – Lithographie d’Eugène Graff – 1897. Wednesday 4th September, £45. As part of a series of events at GV Art. In Marylebone, and in collaboration with Dr Crystal Bennes. Can be found on the GV Art website. Or you can go straight to the purchase page here. We will release more details and menu information soon. Good info, I checked your link. 8 October 2014 at 15:41. Private Dining and Events. R contact us at:.
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Cuisine&Couleurs
Envoyer à un ami. Recettes de cuisine faciles avec et sans gluten. Princesse Lyana : Quatre quart ganache mascarpone chocolat. Posté par Valerie TC. À 20:49 - Commentaires [0]. Double brownies chocolat crémeux mascarpone. Réaliser deux brownies en suivant la recette de Véronique Liégeois. Lorsque les brownies ont refroidis, placer un premier brownie sur un plat. Mélanger 250 g de mascarpone avec 2 cas de pâte à tartiner. Etaler les 3/4 de la mascarpone puis place le deuxieme brownie. Posté par Valerie TC.
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Cuisine et Couleurs
Envoyer à un ami. Couleurs " Aquarelles ". Couleurs " Ardèche ". Pain de poulet aux petits pois et herbes vertes, un peu à l'italienne. Quenelles gratinées à la soupe de poisson maison. Cake irlandais au whisky . et 2 muffins. Salade du bistrot parisien. Bol de riz au curry d'ananas. Soupe veloutée au poulet et aux épices douces, inspirée par Soulef. Salade marocaine au chou fleur râpé. Poulet à la lyonnaise comme chez Jackie. Confit d'ananas vanillé, inspiré par Dr Chocolatine. Lapin façon vallée d'Auge.
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Cuisine Design
Cuisine Design est le meilleur pour votre maison. I class=fa fa-cog /i Features. Sabtu, 03 Maret 2018. Greatest Radiateur Electrique Cuisine Design. Greatest Radiateur Electrique Cuisine Design - la cuisine Set au cours dun maison est particulièrement Pas probable un salle dans votr. Kirimkan Ini lewat Email. Label: radiateur electrique consommation. Radiateur electrique ne fonctionne plus. Radiateur electrique qui fait du bruit. Design de cuisine contemporaine. Kirimkan Ini lewat Email. Label: evier cui...
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Cuisine téméraire – Pour le plaisir d'essayer…
Gaufres express sans temps de repos. Vendredi 31 mars 2017. Le week-end dernier, j’ai eu envie de manger des gaufres. Mais l’heure du goûter étant déjà là, pas question d’attendre que la pâte repose. J’ai donc cherché une recette express de gaufres, et j’ai opté pour celle de Marciatack. Elles sont certes moins croustillantes que les gaufres traditionnelles, mais elles font largement le job! Banana bread aux pépites de chocolat. Mercredi 1 mars 2017. Comme si c’est hier? Dimanche 5 février 2017. Depuis d...
La cuisine téméraire de Nelly - Découvrez mes recettes de cuisine, revisitées ou inventées !
La cuisine téméraire déménage. Cela faisait un moment que j'y pensais, c'est désormais chose faite! Prend ses nouveaux quartiers sur son propre nom de domaine et je vous invite à me suivre dans cette nouvelle aventure! Pensez à changer le lien dans vos blogroll ;). Http:/ www.cuisinetemeraire.fr/. Madeleines légères au chocolat. Pour la 16ème édition de la ronde Interblogs, c'est sabrina049. Qui pioche chez moi, et j'ai fait de même chez Zoun. J'ai opté pour des madeleines au chocolat light. 30 g de sucre.
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