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Michael Leahy
3,905 followers -
Creator of TyphonRT™, Android / Java dev, DJ / producer / composer
Creator of TyphonRT™, Android / Java dev, DJ / producer / composer

3,905 followers
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Ah, so this short rib dish turned out quite nice. I'm focusing a lot on just 4-5 elements on a plate and in this case we have roasted cauliflower puree, haricot verts, short ribs, a few micro greens and sauce. Both the verts were sous vide (15 min) and short ribs (2 days). I've had short ribs many times at various restaurants and have often been unhappy with the lazy thin pan sauce often used. I'm sure I've brought it up before, but my goto for any thickening is Ultrasperse-3 which is a fantastic pregelantized thickener which means it doesn't clump up and it can be used in hot and cold applications. Looks pretty and tasted great: diet food FTW... Already dropped ~8lbs this first week, but of course such gains reduce over time as the trial of keeping on track goes on...
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8/10/17
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I took a little break from cooking over the past ~2 months; ah the carb monster got its clutches on me once again and delivery is so easy. ;P However I'm back on my low carb diet (~25g or less a day is the general goal) and cooking again. I don't really follow recipes per se but sometimes may browse around for ideas. Usually I just get quality ingredients and decide on techniques and with what I have on hand and such this is my first dish back in the game; Latin inspired seared chicken thigh. The thigh was sous vide before searing and accompanied by sauteed padron peppers and a new veg for me: celtuce (https://en.wikipedia.org/wiki/Celtuce). I highly recommend you try out celtuce at some point as it has a great nutty / smoky taste which paired fantastically with the padron peppers. I actually used walnut / sesame oil (3:1) for the saute which further enhanced the flavor. The final contributing element was a piquin crema. I got a little sloppy on plating though with a heavy hand on the crema which didn't fair well on top of the warmed chicken for the picts. I liked the padron peppers so much I got 2lbs more the next day as it's very versatile and I plan to add them to salads and other basic preps such as eggs / bacon, etc. Finding more celtuce for the time being has me perplexed though I'm on the hunt!
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8/7/17
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So I have a history of bad luck in getting a Google I/O ticket. So when the announcement went out that emails were being sent I mentally prepared to not get a positive result. Yet here I am. If you're at I/O and want to hang / meetup get in touch!
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So this is my latest creation; an ode to spring! Watercress plus ramps, onion scapes, fiddlehead fern, sliced green almonds, purple daikon, fried morels with a watercress / spearmint puree underneath and a fresh creamy roasted garlic vinaigrette on top along with sliced quail breast / legs & pancetta. It was quite tasty!
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5/15/17
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My daily driver is still the Nexus 6P and it handled quite well in taking plenty of macro photos of the flora in Sedona, AZ this past weekend. Some great hiking and perfect conditions for photo taking. The photos are from the airport trail loop and Fay canyon trail / overlook. HDR enabled and these are the raw results w/ no modification.
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5/3/17
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My "dev beard" is in full bloom now two months shy of 2 years. ;P I had a great weekend of hiking in Sedona, AZ!
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So I gave my signature salad another go... Better, though still not quite there.

You can read my last post about what goes into it:
https://plus.google.com/u/0/+MichaelLeahy/posts/aTPnUSrFchf

I attempted a grapefruit fluid gel, but I messed up the disperse and hydrate steps so things didn't fully set resulting in a much thinner gel. I was hungry so I didn't want to wait another 30+ min to try again; everything still tasted great.

I also sous vide a goose egg yolk in oil. I'll likely get a 5" round form for the salad as that size will look about right for a goose egg yolk which are about 2-3 times larger than normal egg yolks. It was great and creamy, but I might drop the temp to 144F next time and leave them in for a little less time (1-1.5 hours) to be just a bit more oozy. That was a fun way of doing it and rather foolproof. I improvised the setup, but am getting a slightly bigger outer pot that better fits an 8" round 2" high stainless steel pan plus the sous vide unit.

Hah.. I tried to convince some friends playing pool nearby to come over for dinner and took that picture of the steak to try and prove steak was involved... and guanciale / bacon! Didn't work... This is indeed a perfect low carb high fat smorgasbord though and darn tasty!

Version 3 forthcoming!
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4/10/17
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While I have certainly made my fair share of salads and such I really nailed a solid direction for what I guess I'll call my first "signature salad".

There are a lot of fine and bias cuts on all components. More or less the basic ingredients are: frisée, cabbage, wasabi arugula, micro-herbs, green garlic, red scallion, bell peppers, avocado, sauerkraut, caramelized onion / fennel, shiitake mushrooms, tomatoes, fresh basil / peppermint, apple, segmented grapefruit, fromage blanc cheese, guanciale and thinly sliced just medium-rare steak combined with a creamy asparagus / shiitake vinaigrette + a dollop of piquín salsa. The steak after resting / slicing is also dusted with my "soon to be world famous" Southwestern ras el hanout spice blend.

The dressing is amazing as while I'm using off the shelf shiitake vinaigrette now (Annie's) the combination with fresh asparagus mousse really amps things up along with a bit of truffle salt incorporated throughout. I'm sure to be decadent shaving some actual truffles on it is pertinent at some point.. ;P It may sound like it's a little busy with the ingredient list, but everything melds together quite nicely. It's kind of like an amped-up cobb salad and then some. It's got fat, salt, acid, and natural sweetness from the apples. It really is a salad that is worthy of being a main.

This is more of a snapshot of where things are going with it versus the final incarnation. For this pict I just plopped a serving in a mold for a quick pict. My next go around I'll be adding a perfect sous vide duck egg yolk on top and likely a morel / cheese foam or some other flavor combination in contrast to the creamy asparagus vinaigrette to go around the bottom. I'll post a follow up pict in a couple of weeks. :D Yums... That pesky diet is still slowing down my eating / cooking!
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Here's a little St. Paddy's day meal I put together trying for a bit of refinement. It's 48 hour sous vide corned beef glazed in a sauce made from the brining liquid along with a 4 hour sous vide cabbage wedge on top of asparagus mousse. Below the corned beef is a medley of caramelized onions and nettle leaves and fried sage leaves on top.

It certainly was quite tasty. In the sous vide bag for the cabbage I included beside butter and salt some chopped up peppermint leaves which was rather pleasant.
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Well, we're all caught up now with food picts for the last ~2.5 months I've been back at it. Makes you wonder what else I've been eating on my diet; err... not much / major calorie restriction!

This past weekend of course was the game and I had a good time with friends, and this year was a dip challenge. Silly me I started coding around 11:30am and had a "quick" idea that turned into a 2 hour one as I always finish what I start, so I was late on getting started for the pre-prep at home. My dip and dish is a mouthful, but here it goes: "cold smoked extra sharp constructed nacho cheese". This along with homemade tortilla chips, guanciale, and a few other odds and ends. I also made a ton of fried fennel and calamari with a dark tempura batter made with stout as well cause why not!

So the constructed part of the dip involves using melting salts (sodium citrate and sodium hexametaphospate) to lower the pH and allow the fats in a nice extra sharp cheese bind to additional calcium in the milk with a 1:1 ratio in weight between cheese and milk. After heating throw in some homemade pickled jalapenos and blend and it's liquid runny golden goodness that stays liquid and emulsified when warm or chilled. The cold smoked part is a 15 minute exposure to mesquite chips using the smoking gun. It was kind of cool as one of the guests didn't see or smell the smoking gun, but definitely picked up by taste that smoke of some sort was involved.

I arrived late in the game (2nd half just starting) and by the time I had everything finally plated I had about 15 minutes to win over the crowd before voting began. I actually still got 2nd in the competition, but if I was there on time I'm sure I would have won over several others. With the first tally I actually got 1st when weighted the same as each ballot had 1st / 2nd choices. However there were some big 3-4 way ties for the rest of the field, so things got changed up to 2 points for 1st choice and 1 point for 2nd then alas I dropped down to 2nd. ;P

I did win the poker game! :D
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2/7/17
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