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Gastronaut Jones

• Corn Silk

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  This week I am taking a closer look at corn. Examining the dissection like a Taino surgeon, curiosity builds at the separation of the floss-like silk located between the corn and it's husk (maybe more like a Taino dentist).
  Not knowing much about it, I [...]
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• Tripe Krispies

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  With the coconut milk-braised honeycomb tripe I slice them into thin strips, dust in peppered flour and give it a quick deep fry.These are nicely crisp and tender with tripe flavor lingering throughout the bite. Not as chewy as we're used to this cow [...]
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• Dandelion Raita*

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  Made from dandelion stems pulverized with Greek yogurt, coconut milk, salt, sugar and lemon
  This is a great condiment.The bitterness of dandelions easily compliments the tang, creaminess, salinity and acidity of the other ingredients.
  Tonight, it was paired with honeycomb tripe (which was pressured cooked in [...]
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• Yolk Implosion

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  There's little less satisfying than a rich and runny egg yolk.However, they always taste the same.Nothing wrong with that, but how can we impart flavor the same way we do for [...]
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  •Pork Blood Pasta•Mussels•Beef Heart-Tomato Sauce•Fennel
  This is the first time I've made fresh pasta (except gnocchi), so my noodle shaping skills are not worthy enough for a name or any sort of [...]
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