BlogHide Resteemsredorchid (36)in blockchain • 6 years agoEffect.ai — What it is and where it’s going.Mark Westerweel Feb 14 Artificial Intelligence. For a lot of people, the first thing that comes to mind may be a frightening image of Skynet taking over or HAL-9000 going haywire. Mechanical…redorchid (36)in food • 7 years agoSalmon tartare with herbs from the garden and emulsionredorchid (36)in food • 7 years agoBone marrow, macadamia and smoked fresh picked oysterredorchid (36)in food • 7 years agoKorean steak tartar (Yuk hoe) with quaill egg, ponzu marinade spinach and garden herbsDelicious! Feel free to ask for directions in the comments!redorchid (36)in food • 7 years agoBeautiful organic dry-aged beef from our Island!Hereford beef from Ameland. Love to work with this great product!redorchid (36)in freestyle • 7 years agoFreestyle cod with garden herbs, kale and carrotsSpecial order!redorchid (36)in food • 7 years agoMichelin star event! Chicken wellington with braised cabbage and foie grasReady to serve!redorchid (36)in food • 7 years agoBanofee!Banana ice cream (100% Banana)/ toffee/ vanilla foam/ pavlova chunks Feel free to ask for recipes in the comment! Enjoyredorchid (36)in macaron • 7 years agoDifferent preparations of chocolateIf recipes are desired, leave a comment!redorchid (36)in bread • 7 years agoNothing beats the smell of fresh baked breadRecipe: 350 gram all purpose flour 100 gram buckwheat flour 150 gram semolina flour 20 gram olive oil 320 gram water 14 gram instant yeast 20 gram salt 45 gram old dutch cheeseredorchid (36)in food • 7 years agoPheasant with Jeruzalem artichokes, figs and truffleDish on the menu last night. Pheasant sous vide cooked at 55 degrees Celsius for 5 hours.redorchid (36)in food • 7 years agoWhole salmon in salt doughsalmon in salt. Recipe for the salt dough: 1 part course salt 1 part all purpose flour 1 egg Water/pernod Dried herbs For flavour Vegetables /dill for stuffing fish For the whole salmon…redorchid (36)in food • 7 years agoWorking with Fresh fishPlaice and mackerel. Left up is mackerel with a farce and cooked in the roner.redorchid (36)in food • 7 years agoScallop / gremolata / Bloody orange / chicoryMight as well call me the scallop guy! Will do the next one around Christmas. Promised! Feel free to ask for recipes or directions. Bon appetit!redorchid (36)in food • 7 years agoPoached eggs / asparagus / Argentinian red shrimpBon appetitredorchid (36)in food • 7 years agoPork belly teriyaki / grilled asparagus / puree of purslane and garden herbsWork for a site Pork belly cured, smoked, seared and cooked sous vide 24 hrs on 68 degrees, teriyaki coated Feel free to ask for recipes. Bon appetitredorchid (36)in food • 7 years agoLangoustine / tomato / nasturtium / scallopFresh langoustines and scallop with a Bloody Mary puree, confited tomato and nasturtiums for the gardenredorchid (36)in food • 7 years agoSmoked oyster / steak tartar / hazelnut emulsion / caviarWork for a site The combination works because of the salinity of the caviar, the fattiness of the hazelnut emulsion(with oyster) and the steak tartar with the smoked oyster. Bon appetitredorchid (36)in cake • 7 years agoMarble cake first tryFirst try on a marble cake for the boss' kid Feel free to ask for recipes and techniques, just leave a commentredorchid (36)in food • 7 years agoWedding cakeAs always, feel free to ask recipes and technicus!
