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______________________________________________________ ✍️: Scallop | Cauliflower | Potato | Orange Segment | Apple Black Garlic | Carrot.
______________________________________________________👨🍳: @karloevaristo ______________________________________________________ 📍: 🇺🇸 ______________________________________________________
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We have an exciting event coming up this evening !we will be closing our doors to the public BEFORE 8pm and hosting an exclusive sushi + sake@sakegamicorp pairing dinner. This intimate dinner will be hosted by our owner & head chef, Sam, and will feature a 4 course meal(appetizer/king prawn +main course/temperature squash with duck breast+dessert /matcha sake cheesecake + ice cream@makebyMarcus+ amuses, paired with premium sake
Don’t these Pectinidae look good enough to eat? They’re from @sbnature (the Santa Barbara Museum of Natural History), which is taking over the Alf Museum’s feed for #NFDInstaswap2019 . Maybe we’re just hungry, but they look like those thin, crispy cookies at Trader Joe’s called Laceys. However, they’re a bit harder. These are fossilized Leopecten bakeri (mmm, bakeri) from the late Pliocene. To Invertebrate Zoology Collection Manager Vanessa Delnavaz, M.A., and Curator Emeritus of Malacology Paul Valentich-Scott, a few million years isn’t an expiration date to worry about, but they found us some fresher specimens for comparison, too. Swipe to see one of these ancient Pectinidae next to a twentieth-century specimen. Note that both specimens in this ancient and modern comparison bear traces of other organisms: the old shell on the left holds the imprint of another shell, while the one on the right is encrusted with marks left behind by barnacles. Thanks to a fossil record amassed by thousands of scientists working together to build our knowledge of this group, we know that Pectinidae have been assuming the classic mermaid bra shape for approximately 250 million years.
Today I am imaging the inner surface of #scallop#shells magnified 15000 times using the Ries Lab’s #SEM . The first picture shows a scallop shell from a region with high pH, whereas the second shows a shell from a region with low pH. In the second photo, the crystals are less densely packed and less well organized, making the shell weaker. Understanding how shell structure varies with seawater pH can help us understand how #oceanacidification will impact scallops in the future
Gochujang Bloody Mary Scallops and Bacon
- Check our my highlights for the full recipe
-follow @the_joes_kitchen for more recipes!!
288274 hours ago
Working on Martha's Vineyard we only got to play with summer flavors. So we still get very excited when it's time for us to move on to fall dishes! Like these scallops with sweet potato agnolotti, crispy kale, pine nuts and brown butter buerre blanc
LA COQUILLE ST JACQUES!!!
Diver scallop ● Béchamel gratin mix with tarragon, nutmeg, parmesan & espelette ● gnocchi à la Parisienne ● scallop roe ketchup ● lemon gel ● sea rosemary ●
🐚🍋🌿 ROE KETCHUP TECHNIQUE:
make a basic pickle liquor with some extra garlic, thyme & bayleave, pass theough a sieve and pour boiling hot on the roe in a blender, blend, thicken with ultratex and pass through a fine sieve.
Can my mouth stop craving for these? 🤦🏽♀️
I’m not even one to eat kinilaw but damn these huuuyyy unsaon nalang gyuuuud
1617 hours ago
Scallop pops wrapped in bacon / the ultimate canapé! This always goes down a storm at events and weddings. The sweetness and tenderness of the scallop pairs with the crispy saltiness of the bacon perfectly 🤤
We’ve been looking through our back catalogue of pictures as we develop our new group website (coming soon!) and stumbled upon this gem captured by the fabulous @davidgriffen for @gbchefs
❗Attention all the shore peeps❗We have found a very nice restaurant in Albany that serves delicious Asian style BBQ skewers and a variety of dishes 🍗🍢 Also, they have shisha and craft beer tower which will be a perfect Friday/Saturday night out with friends to chill 🍺💨
Shout out to @zomatonz and The BBQ King for hosting this dinner event for us like-minded foodies 👑 Lovely to finally meet @ellensfoodcorner
We order a variety of dishes so it's hard to recount all of them but the picture speaks for itself. The three-flavor assorted crawfish (spicy, garlic and thirteen-spices crawfish) was definitely mouth watering, the crawfish had so much flavour in the meat 🦞 The only downside was that it's a bit messy to devour them but gloves were provided for us to use 🧤 Also, all the skewers were so tasty, the meat was soft and succulent 💦 The other dishes were very yummy as well. After our massive feast, we were smoking shisha and having a few drinks at the area lit with gorgeous fairy lights 🏮🕯️ We honestly thought this was a Saturday night out since it was only Tuesday.
The restaurant itself relatively high tech since you need to order your food via Wechat by scanning a QR code 👨🏻💻👩🏻💻 They provide free wifi and powerbank for you to charge your phone as well 📳 they are definitely embracing the digital age. If you like the food from GoGo Music Cafe on Dominion Road then we would highly recommend you to try out this place since they do similar food but way better. 😋Delicious Tips: You must try the prawn skewers, pork skewers and the shrimp tofu dish. They are all so flavourful and very tasty 🦐🥩🌱
📍The BBQ King, Albany
Our Scallops are cooked under a low temperature which maximises their moistness and sweetness.
That makes it a great start of a meal accompanied with candied Prosciutto, cauliflower purée and lettuce emulsion.