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redorchid
@redorchid
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2017-11-24 01:41
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redorchid
blockchain
2019-02-14 11:14
Effect.ai — What it is and where it’s going.
Mark Westerweel Feb 14 Artificial Intelligence. For a lot of people, the first thing that comes to mind may be a frightening image of Skynet taking over or HAL-9000 going haywire. Mechanical demons, powered
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redorchid
food
2018-02-19 23:07
Salmon tartare with herbs from the garden and emulsion
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redorchid
food
2018-02-12 21:23
Bone marrow, macadamia and smoked fresh picked oyster
redorchid
food
2017-12-14 21:06
Korean steak tartar (Yuk hoe) with quaill egg, ponzu marinade spinach and garden herbs
Delicious! Feel free to ask for directions in the comments!
redorchid
food
2017-12-14 21:00
Beautiful organic dry-aged beef from our Island!
Hereford beef from Ameland. Love to work with this great product!
redorchid
freestyle
2017-12-14 20:12
Freestyle cod with garden herbs, kale and carrots
Special order!
redorchid
food
2017-12-14 20:05
Michelin star event! Chicken wellington with braised cabbage and foie gras
Ready to serve!
redorchid
food
2017-12-09 15:12
Banofee!
Banana ice cream (100% Banana)/ toffee/ vanilla foam/ pavlova chunks Feel free to ask for recipes in the comment! Enjoy
redorchid
macaron
2017-12-09 14:53
Different preparations of chocolate
If recipes are desired, leave a comment!
redorchid
bread
2017-12-06 12:38
Nothing beats the smell of fresh baked bread
Recipe: 350 gram all purpose flour 100 gram buckwheat flour 150 gram semolina flour 20 gram olive oil 320 gram water 14 gram instant yeast 20 gram salt 45 gram old dutch cheese
redorchid
food
2017-12-06 12:25
Pheasant with Jeruzalem artichokes, figs and truffle
Dish on the menu last night. Pheasant sous vide cooked at 55 degrees Celsius for 5 hours.
redorchid
food
2017-12-06 12:20
Whole salmon in salt dough
salmon in salt. Recipe for the salt dough: 1 part course salt 1 part all purpose flour 1 egg Water/pernod Dried herbs For flavour Vegetables /dill for stuffing fish For the whole salmon (3 kilo) I used
redorchid
food
2017-11-28 02:09
Working with Fresh fish
Plaice and mackerel. Left up is mackerel with a farce and cooked in the roner.
redorchid
food
2017-11-28 02:01
Scallop / gremolata / Bloody orange / chicory
Might as well call me the scallop guy! Will do the next one around Christmas. Promised! Feel free to ask for recipes or directions. Bon appetit!
redorchid
food
2017-11-27 01:04
Poached eggs / asparagus / Argentinian red shrimp
Bon appetit
redorchid
food
2017-11-27 00:59
Pork belly teriyaki / grilled asparagus / puree of purslane and garden herbs
Work for a site Pork belly cured, smoked, seared and cooked sous vide 24 hrs on 68 degrees, teriyaki coated Feel free to ask for recipes. Bon appetit
redorchid
food
2017-11-27 00:50
Langoustine / tomato / nasturtium / scallop
Fresh langoustines and scallop with a Bloody Mary puree, confited tomato and nasturtiums for the garden
redorchid
food
2017-11-27 00:43
Smoked oyster / steak tartar / hazelnut emulsion / caviar
Work for a site The combination works because of the salinity of the caviar, the fattiness of the hazelnut emulsion(with oyster) and the steak tartar with the smoked oyster. Bon appetit
redorchid
cake
2017-11-26 14:32
Marble cake first try
First try on a marble cake for the boss' kid Feel free to ask for recipes and techniques, just leave a comment
redorchid
food
2017-11-25 20:29
Wedding cake
As always, feel free to ask recipes and technicus!
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