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		<title>a razor, a shiny knife</title>
		<description>a razor, a shiny knife is an educational, social and theatrical culinary experience. We host events around the world and look forward to cooking with you.</description>
		<link><![CDATA[http://arazorashinyknife.com]]></link>
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		<item>
			<title><![CDATA[White Pepper and Honey Ice Cream]]></title>
			<description><![CDATA[Honey and White Pepper Ice Cream – Locatelli Cheese and black Cypriote salt
This dish was dreamt up one night, many months ago with my friend Danielle over a glass of wine and a lifestyle and food magazine. As Ms. Florio flipped through the pages we talked about dessert, my aversion to it, and her quickly growing mastery of ice cream and granita making. At some point we got to talking about the ridiculous flavors of ice creams that we had been seeing around the city and how it seems as if people were trying to out silly one another. Not to be outdone we started on a verbal journey of nonsense that produced a long list of ice cream ridiculousness that we decided we had to try. This dish was the one I felt was the strongest and I believe was inspired by a brand of perfume that was either advertised in said lifestyle and food magazine or that was being worn at the time by Ms. Florio.

Locatelli cheese was added for its amazing salt and MSG levels, with the smoky flavor of the volcanic black Cypriote salt adding a touch of savory into the otherwise light and sweet dish. The white pepper gave each bite a touch of kick which you attempted to satisfy with the next bite of sweetness only to be placed at the beginning of the circle again. The slice of cheese was the savory ending to the brutal cycle of spice and sweet and left the cold meal finished.]]></description>
			<media:content url='http://arazorashinyknife.com/wp-content/gallery/cold-service/2008-07-27-sunday-dinner-cold-048.jpg' medium='image' />
			<media:title><![CDATA[White Pepper and Honey Ice Cream]]></media:title>
			<media:description><![CDATA[Honey and White Pepper Ice Cream – Locatelli Cheese and black Cypriote salt
This dish was dreamt up one night, many months ago with my friend Danielle over a glass of wine and a lifestyle and food magazine. As Ms. Florio flipped through the pages we talked about dessert, my aversion to it, and her quickly growing mastery of ice cream and granita making. At some point we got to talking about the ridiculous flavors of ice creams that we had been seeing around the city and how it seems as if people were trying to out silly one another. Not to be outdone we started on a verbal journey of nonsense that produced a long list of ice cream ridiculousness that we decided we had to try. This dish was the one I felt was the strongest and I believe was inspired by a brand of perfume that was either advertised in said lifestyle and food magazine or that was being worn at the time by Ms. Florio.

Locatelli cheese was added for its amazing salt and MSG levels, with the smoky flavor of the volcanic black Cypriote salt adding a touch of savory into the otherwise light and sweet dish. The white pepper gave each bite a touch of kick which you attempted to satisfy with the next bite of sweetness only to be placed at the beginning of the circle again. The slice of cheese was the savory ending to the brutal cycle of spice and sweet and left the cold meal finished.]]></media:description>
			<media:thumbnail url='http://arazorashinyknife.com/wp-content/gallery/cold-service/thumbs/thumbs_2008-07-27-sunday-dinner-cold-048.jpg' width='115' height='100' />
			<media:copyright><![CDATA[Copyright (c) a razor, a shiny knife (http://arazorashinyknife.com)]]></media:copyright>
		</item>
		<item>
			<title><![CDATA[raisin granita]]></title>
			<description><![CDATA[Raisin Granita – Raisin, Ancho and Serrano Ham Granita topped with candied Serrano chilies

With six courses of cold food, two deserts are only to be expected if not demanded, but not wanting to give into our sweet tooth too easily we tried a semi-savory Granita. This was based on a simple Serrano Ham stock which we clarified the night before and added raisined fruit and peppers to flavor the dish until the sweet caramelized flavors overtook the rich creaminess of the pork. The candied chilies gave just a kick of spice that reminded your palate that you had not completely been given desert yet.]]></description>
			<media:content url='http://arazorashinyknife.com/wp-content/gallery/cold-service/2008-07-27-sunday-dinner-cold-043.jpg' medium='image' />
			<media:title><![CDATA[raisin granita]]></media:title>
			<media:description><![CDATA[Raisin Granita – Raisin, Ancho and Serrano Ham Granita topped with candied Serrano chilies

With six courses of cold food, two deserts are only to be expected if not demanded, but not wanting to give into our sweet tooth too easily we tried a semi-savory Granita. This was based on a simple Serrano Ham stock which we clarified the night before and added raisined fruit and peppers to flavor the dish until the sweet caramelized flavors overtook the rich creaminess of the pork. The candied chilies gave just a kick of spice that reminded your palate that you had not completely been given desert yet.]]></media:description>
			<media:thumbnail url='http://arazorashinyknife.com/wp-content/gallery/cold-service/thumbs/thumbs_2008-07-27-sunday-dinner-cold-043.jpg' width='115' height='100' />
			<media:copyright><![CDATA[Copyright (c) a razor, a shiny knife (http://arazorashinyknife.com)]]></media:copyright>
		</item>
		<item>
			<title><![CDATA[Pâté En Croute]]></title>
			<description><![CDATA[Pâté En Croute – southern style pork pate with collard green pot lickies aspic wrapped in puff pastry
In hopes of fusing southern pork flavors with a French preparation,this very standard pork shoulder and offal dish was designed to be our entrée in this meal. This, of all the dishes we have ever attempted to serve, was wrought with the most difficultly and failure, but was one of our greatest accomplishments.

• The pork protested the attack of the food processor
• The puff pastry cracked and refused to hold the aspic
• The aspic rejected the cold and did not set

But the dish was a success of flavor and texture and we accomplished it as a group.]]></description>
			<media:content url='http://arazorashinyknife.com/wp-content/gallery/cold-service/2008-07-27-sunday-dinner-cold-039.jpg' medium='image' />
			<media:title><![CDATA[Pâté En Croute]]></media:title>
			<media:description><![CDATA[Pâté En Croute – southern style pork pate with collard green pot lickies aspic wrapped in puff pastry
In hopes of fusing southern pork flavors with a French preparation,this very standard pork shoulder and offal dish was designed to be our entrée in this meal. This, of all the dishes we have ever attempted to serve, was wrought with the most difficultly and failure, but was one of our greatest accomplishments.

• The pork protested the attack of the food processor
• The puff pastry cracked and refused to hold the aspic
• The aspic rejected the cold and did not set

But the dish was a success of flavor and texture and we accomplished it as a group.]]></media:description>
			<media:thumbnail url='http://arazorashinyknife.com/wp-content/gallery/cold-service/thumbs/thumbs_2008-07-27-sunday-dinner-cold-039.jpg' width='115' height='100' />
			<media:copyright><![CDATA[Copyright (c) a razor, a shiny knife (http://arazorashinyknife.com)]]></media:copyright>
		</item>
		<item>
			<title><![CDATA[Pâté En Croute]]></title>
			<description><![CDATA[Pâté En Croute – southern style pork pate with collard green pot lickies aspic wrapped in puff pastry
In hopes of fusing southern pork flavors with a French preparation,this very standard pork shoulder and offal dish was designed to be our entrée in this meal. This, of all the dishes we have ever attempted to serve, was wrought with the most difficultly and failure, but was one of our greatest accomplishments.

• The pork protested the attack of the food processor
• The puff pastry cracked and refused to hold the aspic
• The aspic rejected the cold and did not set

But the dish was a success of flavor and texture and we accomplished it as a group.]]></description>
			<media:content url='http://arazorashinyknife.com/wp-content/gallery/cold-service/2008-07-27-sunday-dinner-cold-038.jpg' medium='image' />
			<media:title><![CDATA[Pâté En Croute]]></media:title>
			<media:description><![CDATA[Pâté En Croute – southern style pork pate with collard green pot lickies aspic wrapped in puff pastry
In hopes of fusing southern pork flavors with a French preparation,this very standard pork shoulder and offal dish was designed to be our entrée in this meal. This, of all the dishes we have ever attempted to serve, was wrought with the most difficultly and failure, but was one of our greatest accomplishments.

• The pork protested the attack of the food processor
• The puff pastry cracked and refused to hold the aspic
• The aspic rejected the cold and did not set

But the dish was a success of flavor and texture and we accomplished it as a group.]]></media:description>
			<media:thumbnail url='http://arazorashinyknife.com/wp-content/gallery/cold-service/thumbs/thumbs_2008-07-27-sunday-dinner-cold-038.jpg' width='115' height='100' />
			<media:copyright><![CDATA[Copyright (c) a razor, a shiny knife (http://arazorashinyknife.com)]]></media:copyright>
		</item>
		<item>
			<title><![CDATA[Gorgonzola Crème brulée]]></title>
			<description><![CDATA[Wild Mushroom Brulée – Maitake and gorgonzola custard with pancetta brulée
This was my favorite adventure of the night. Being a fan of Italian cooking I frequently enjoy room temperature dishes that you might see served cold or hot. This savory dish was something that I am happy to say was delightful at any temperature.

I know you can say “add bacon and blue cheese to anything and you pretty much have a winner,” but the consistency and creaminess of the savory custard was just delightful and the crack of the spoon on the pancetta was just as satisfying as breaking through a crust of turbinado sugar.]]></description>
			<media:content url='http://arazorashinyknife.com/wp-content/gallery/cold-service/2008-07-27-sunday-dinner-cold-030.jpg' medium='image' />
			<media:title><![CDATA[Gorgonzola Crème brulée]]></media:title>
			<media:description><![CDATA[Wild Mushroom Brulée – Maitake and gorgonzola custard with pancetta brulée
This was my favorite adventure of the night. Being a fan of Italian cooking I frequently enjoy room temperature dishes that you might see served cold or hot. This savory dish was something that I am happy to say was delightful at any temperature.

I know you can say “add bacon and blue cheese to anything and you pretty much have a winner,” but the consistency and creaminess of the savory custard was just delightful and the crack of the spoon on the pancetta was just as satisfying as breaking through a crust of turbinado sugar.]]></media:description>
			<media:thumbnail url='http://arazorashinyknife.com/wp-content/gallery/cold-service/thumbs/thumbs_2008-07-27-sunday-dinner-cold-030.jpg' width='115' height='100' />
			<media:copyright><![CDATA[Copyright (c) a razor, a shiny knife (http://arazorashinyknife.com)]]></media:copyright>
		</item>
		<item>
			<title><![CDATA[Gorgonzola Crème brulée]]></title>
			<description><![CDATA[Wild Mushroom Brulée – Maitake and gorgonzola custard with pancetta brulée
This was my favorite adventure of the night. Being a fan of Italian cooking I frequently enjoy room temperature dishes that you might see served cold or hot. This savory dish was something that I am happy to say was delightful at any temperature.

I know you can say “add bacon and blue cheese to anything and you pretty much have a winner,” but the consistency and creaminess of the savory custard was just delightful and the crack of the spoon on the pancetta was just as satisfying as breaking through a crust of turbinado sugar.]]></description>
			<media:content url='http://arazorashinyknife.com/wp-content/gallery/cold-service/2008-07-27-sunday-dinner-cold-025.jpg' medium='image' />
			<media:title><![CDATA[Gorgonzola Crème brulée]]></media:title>
			<media:description><![CDATA[Wild Mushroom Brulée – Maitake and gorgonzola custard with pancetta brulée
This was my favorite adventure of the night. Being a fan of Italian cooking I frequently enjoy room temperature dishes that you might see served cold or hot. This savory dish was something that I am happy to say was delightful at any temperature.

I know you can say “add bacon and blue cheese to anything and you pretty much have a winner,” but the consistency and creaminess of the savory custard was just delightful and the crack of the spoon on the pancetta was just as satisfying as breaking through a crust of turbinado sugar.]]></media:description>
			<media:thumbnail url='http://arazorashinyknife.com/wp-content/gallery/cold-service/thumbs/thumbs_2008-07-27-sunday-dinner-cold-025.jpg' width='115' height='100' />
			<media:copyright><![CDATA[Copyright (c) a razor, a shiny knife (http://arazorashinyknife.com)]]></media:copyright>
		</item>
		<item>
			<title><![CDATA[Insalata Caprese]]></title>
			<description><![CDATA[Insalata Caprese – Buffula mozzarella, roasted tomato gelée, with basil oil and balsamic syrup
This was just a reinterpretation of the classic Italian dish that will become a fixture on my table over the next month as this summer’s tomatoes come into season. Here we just replaced the fresh tomatoes with a concentrated roasted tomato gelée, hoping to create a smooth uniform mouth feel that would be able to sit in unison with the creamy density of the mozzarella. The flavors and textures were almost perfect and Mark’s superb knife skills saved the gelée which like the aspic refused to completely set.]]></description>
			<media:content url='http://arazorashinyknife.com/wp-content/gallery/cold-service/2008-07-27-sunday-dinner-cold-021.jpg' medium='image' />
			<media:title><![CDATA[Insalata Caprese]]></media:title>
			<media:description><![CDATA[Insalata Caprese – Buffula mozzarella, roasted tomato gelée, with basil oil and balsamic syrup
This was just a reinterpretation of the classic Italian dish that will become a fixture on my table over the next month as this summer’s tomatoes come into season. Here we just replaced the fresh tomatoes with a concentrated roasted tomato gelée, hoping to create a smooth uniform mouth feel that would be able to sit in unison with the creamy density of the mozzarella. The flavors and textures were almost perfect and Mark’s superb knife skills saved the gelée which like the aspic refused to completely set.]]></media:description>
			<media:thumbnail url='http://arazorashinyknife.com/wp-content/gallery/cold-service/thumbs/thumbs_2008-07-27-sunday-dinner-cold-021.jpg' width='115' height='100' />
			<media:copyright><![CDATA[Copyright (c) a razor, a shiny knife (http://arazorashinyknife.com)]]></media:copyright>
		</item>
		<item>
			<title><![CDATA[Insalata Caprese]]></title>
			<description><![CDATA[Insalata Caprese – Buffula mozzarella, roasted tomato gelée, with basil oil and balsamic syrup
This was just a reinterpretation of the classic Italian dish that will become a fixture on my table over the next month as this summer’s tomatoes come into season. Here we just replaced the fresh tomatoes with a concentrated roasted tomato gelée, hoping to create a smooth uniform mouth feel that would be able to sit in unison with the creamy density of the mozzarella. The flavors and textures were almost perfect and Mark’s superb knife skills saved the gelée which like the aspic refused to completely set.]]></description>
			<media:content url='http://arazorashinyknife.com/wp-content/gallery/cold-service/2008-07-27-sunday-dinner-cold-017.jpg' medium='image' />
			<media:title><![CDATA[Insalata Caprese]]></media:title>
			<media:description><![CDATA[Insalata Caprese – Buffula mozzarella, roasted tomato gelée, with basil oil and balsamic syrup
This was just a reinterpretation of the classic Italian dish that will become a fixture on my table over the next month as this summer’s tomatoes come into season. Here we just replaced the fresh tomatoes with a concentrated roasted tomato gelée, hoping to create a smooth uniform mouth feel that would be able to sit in unison with the creamy density of the mozzarella. The flavors and textures were almost perfect and Mark’s superb knife skills saved the gelée which like the aspic refused to completely set.]]></media:description>
			<media:thumbnail url='http://arazorashinyknife.com/wp-content/gallery/cold-service/thumbs/thumbs_2008-07-27-sunday-dinner-cold-017.jpg' width='115' height='100' />
			<media:copyright><![CDATA[Copyright (c) a razor, a shiny knife (http://arazorashinyknife.com)]]></media:copyright>
		</item>
		<item>
			<title><![CDATA[Pickled Peach Soup]]></title>
			<description><![CDATA[Peach Gazpacho – White peach and mint gazpacho, finished with balsamic pickled strawberries and lime purée
I have never been a fan of gazpacho. I used to work next to a very well respected and critically acclaimed Mexican restaurant which had their gazpacho mentioned in every article or review but even its elegancy escaped me. Until one equally hot afternoon in July where peaches became the new shellfish and a frozen peach soup was born to help cure the heat. This is an evolution of that dish which garners nice compliments every time we serve it but still has not completely sold me on the idea these types of cold soups.

The addition of pickled fruit really helped to brighten the dish and give it better balance. With something like this the refreshing quality is what is important and I think the next time we take a stab at this I would like to see it equally as spicy as it is acidic. Giving the spice balance a little kick might also step up the cooling factor as well.]]></description>
			<media:content url='http://arazorashinyknife.com/wp-content/gallery/cold-service/2008-07-27-sunday-dinner-cold-016.jpg' medium='image' />
			<media:title><![CDATA[Pickled Peach Soup]]></media:title>
			<media:description><![CDATA[Peach Gazpacho – White peach and mint gazpacho, finished with balsamic pickled strawberries and lime purée
I have never been a fan of gazpacho. I used to work next to a very well respected and critically acclaimed Mexican restaurant which had their gazpacho mentioned in every article or review but even its elegancy escaped me. Until one equally hot afternoon in July where peaches became the new shellfish and a frozen peach soup was born to help cure the heat. This is an evolution of that dish which garners nice compliments every time we serve it but still has not completely sold me on the idea these types of cold soups.

The addition of pickled fruit really helped to brighten the dish and give it better balance. With something like this the refreshing quality is what is important and I think the next time we take a stab at this I would like to see it equally as spicy as it is acidic. Giving the spice balance a little kick might also step up the cooling factor as well.]]></media:description>
			<media:thumbnail url='http://arazorashinyknife.com/wp-content/gallery/cold-service/thumbs/thumbs_2008-07-27-sunday-dinner-cold-016.jpg' width='115' height='100' />
			<media:copyright><![CDATA[Copyright (c) a razor, a shiny knife (http://arazorashinyknife.com)]]></media:copyright>
		</item>
		<item>
			<title><![CDATA[Pickled Peach Soup]]></title>
			<description><![CDATA[Pickled Peach Soup, Candied Limes, fresh strawberries]]></description>
			<media:content url='http://arazorashinyknife.com/wp-content/gallery/cold-service/2008-07-27-sunday-dinner-cold-014.jpg' medium='image' />
			<media:title><![CDATA[Pickled Peach Soup]]></media:title>
			<media:description><![CDATA[Pickled Peach Soup, Candied Limes, fresh strawberries]]></media:description>
			<media:thumbnail url='http://arazorashinyknife.com/wp-content/gallery/cold-service/thumbs/thumbs_2008-07-27-sunday-dinner-cold-014.jpg' width='115' height='100' />
			<media:copyright><![CDATA[Copyright (c) a razor, a shiny knife (http://arazorashinyknife.com)]]></media:copyright>
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