Spring officially starts on March 20th, but here in New York City, we're still experiencing some chilly weather. Though we've gone on sipping many of our go-to libations - ice and all - through this unseasonably warm winter, it's time to squeeze in a few more winter beverages before the season changes.
The next cook up is Rudy who was burned badly in a fire in 2003. He had burns on 75% of his body and spent three months in a medically induced coma. He makes what he calls a buffalo taco. Joe doesn't find the food as compelling as his story and gives him a no. Graham disagrees and gives him a yes. Gordon is inspired by him as a person, but gives him a no. He tells Gordon he slow cooker pork belly doesn't fear rejection. Gordon tells him to keep cooking and keep working hard.
Now we have Epic Roasthouse's Chef Jan Birnbaum pigging out in a big way. Birnbaum already serves up a dreamy, silky slow cooker pork belly asian recipes, but he's going whole-hog with an event coming up on Saturday, June 27. He's also pairing it with Pinots, and some top winemakers will be on hand to pour.
Next was the pork meal. I love pork so this was good but who knows what we were to get. Roti de Porc is its name and it was actually incredibly delicious. It was Roast White Rocks slow cooker slow cooked belly pork with Pork Rillette Pancake and Panada Stuffed Baby Apple. All sweet and very delicious.
Prosciutto is the Italian word for ham, but don't think hickory smoked. Prosciutto is aged, dry cured, uncooked, salted and spiced. The selected hams are rested for 24 hours to drain. They are trimmed of fat and skin, salted and spiced with flavors of the region, then set aside for another few months where they are gently, carefully pressed in order to exude as much of the liquid as possible. During that period, they are occasionally re-rubbed with salt and spices. After the curing process, the ham is washed over and over to remove the salt, then hung in a cool, dry, airy space for up to TWO YEARS! The pressing removes the juices, concentrating the slow cooked pork belly flavor and enhancing it with the spices and salt.
After Jordan, we get a montage of bad dishes. Gordon does a lot of spitting up. There is one woman who makes baked mac and cheese. As Gordon eats it she tells him her secret ingredient is breast milk and he nearly vomits. They tell one woman it is the worst thing they have ever had and end up walking out on another since she won't stop talking.
The seafood is cooked to perfection as is the steak, chops and everything else on the menu. The waiters wear tuxedos and prepare Caesar salads and desserts tableside. The steaks are prime cuts of beef and seared to perfection.
The next cook up is Rudy who was burned badly in a fire in 2003. He had burns on 75% of his body and spent three months in a medically induced coma. He makes what he calls a buffalo taco. Joe doesn't find the food as compelling as his story and gives him a no. Graham disagrees and gives him a yes. Gordon is inspired by him as a person, but gives him a no. He tells Gordon he slow cooker pork belly doesn't fear rejection. Gordon tells him to keep cooking and keep working hard.
Now we have Epic Roasthouse's Chef Jan Birnbaum pigging out in a big way. Birnbaum already serves up a dreamy, silky slow cooker pork belly asian recipes, but he's going whole-hog with an event coming up on Saturday, June 27. He's also pairing it with Pinots, and some top winemakers will be on hand to pour.
Next was the pork meal. I love pork so this was good but who knows what we were to get. Roti de Porc is its name and it was actually incredibly delicious. It was Roast White Rocks slow cooker slow cooked belly pork with Pork Rillette Pancake and Panada Stuffed Baby Apple. All sweet and very delicious.
Prosciutto is the Italian word for ham, but don't think hickory smoked. Prosciutto is aged, dry cured, uncooked, salted and spiced. The selected hams are rested for 24 hours to drain. They are trimmed of fat and skin, salted and spiced with flavors of the region, then set aside for another few months where they are gently, carefully pressed in order to exude as much of the liquid as possible. During that period, they are occasionally re-rubbed with salt and spices. After the curing process, the ham is washed over and over to remove the salt, then hung in a cool, dry, airy space for up to TWO YEARS! The pressing removes the juices, concentrating the slow cooked pork belly flavor and enhancing it with the spices and salt.
After Jordan, we get a montage of bad dishes. Gordon does a lot of spitting up. There is one woman who makes baked mac and cheese. As Gordon eats it she tells him her secret ingredient is breast milk and he nearly vomits. They tell one woman it is the worst thing they have ever had and end up walking out on another since she won't stop talking.
The seafood is cooked to perfection as is the steak, chops and everything else on the menu. The waiters wear tuxedos and prepare Caesar salads and desserts tableside. The steaks are prime cuts of beef and seared to perfection.