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Gastronaut Jones

• Pickled Zucchini Tops

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  Whenever preparing zucchini, I usually cut the tops and bottoms off to be discarded before slicing in half to grill or in rounds to sauté. Lately, instead of discarding the top, I have been slicing it thin and pickling it in my cucumber brine. It's got a [...]
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• Comfort

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  Smoked Vegetable BrothPearl Barley [Soft & Crispy]Grilled ZucchiniWilted Swiss ChardGrape TomatoesRadishThai Basil Flowers
  How is comfort defined in terms of cuisine?Everyone seeks comfort in different flavors, preparations and ingredients; often tied to ethnicity and upbringing.
  Cue the grandmother laboring over the stovetop ladling spoonfuls of hearty such and [...]
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• Huancaina

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  A Peruvian staple, Huancaina is one of my favorite sauces. Typically served cold with potatoes, olives and a hard boiled egg it is absolutely addictive and redefines what a potato salad could be with great simplicity. The sauce is typically made with:aji amarilloqueso frescoevaporated milksoda crackersgarlic
  Everything is blended [...]
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• Baked Beans Natto

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  natto in the style of baked beans [...]
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• Midnight Goat

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  A mix of goat leg & shoulder braised in:Guinness Draughtcoffeebeef stockonionsbrown sugarVietnamese cinnamonclovesstar aniseworcestershireAngostura bittershomemade garam masala
  I decided to split up the goat into two vessels for comparative braising.One half in a traditional stovetop braise, no lid on lowest heat possible.The other half in a Crock-Pot, with lid.Yes, [...]
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• Smoked Tuna Melt

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  Very often time and money collectively become almost impossible to obtain. In these cases, you may make unhealthy decisions out of desperation. However, there is usually a way to turn your decisions into something worthy of your limited time and money. Case in point: canned tuna. As [...]
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• Accidental Ham

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  I was cutting away at a picnic shoulder to make cubes for pork stew leaving behind a healthy amount of meat on the bone, almost purposely. I say almost, because I knew I wanted to do something with the bone meat, but was unsure though I wanted it [...]
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• The Shape of Things to Come

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  Julienne. Oblique. Chiffonnade. Fine Dice. These are some examples of predetermined shapes applied to mostly vegetables in the world of fine dining. Usually for the sake of presentation, they are designed to be visually striking by way of uniform precision. Sort of like....military art. Ok, that's a bit harsh. [...]
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• Dishes of the Year: 2011

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  This is not something I normally do, but I've come across some great food this past year and decided to compile a list of my favorites. Now, some of these I've had since before this year and they were so good they conquered this year's list as well.
  Here it [...]
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• Staff Meal

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  Pan-fried MarlinButtered Kohlrabi-Honeydew MashSumac BBQ Pulled PorkKohlrabi GreensJalapeño Vinegar
  The idea of the staff meal has always intrigued me.The dichotomy of chefs creating high-end, well crafted and beautiful dishes every night sitting down to take a quick break enjoying homely rustic practically leftover fare.Not that there's' [...]
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