2020-04-28
First homegrown hydroponic lettuce and herb harvest from Max’s indoor garden
2020-01-31
Fin sky
2020-01-18
Made some vegan almond blondies
2020-01-12
Loft
2020-01-07
Made my first vegan mini-dome mousse cakes! Dark chocolate mirror glaze with three layers inside: chocolate mousse on top, then praline paste and a vanilla sponge cake as the base. Finished with silver glitter dust, crushed roasted hazelnuts on the base and on top. I improvised a bit but credit to @fullofplants for the base recipe. Delicious is an understatement
2020-01-03
Addicted to making chermoula sauce – fresh herbs, garlic, oil, lemon, smoked paprika, s&p
2020-01-02
I started cooking two weeks ago and here’s my first creamy corn soup with toasted corn stock – garnished with toasted hazelnuts and dill
2020-01-01
Our new soup sphere series: spherical Moroccan carrot soup with sweet pea and mint. The sphere is liquid soup
2019-12-31
Powdered sugar clouds for the last afternoon of 2019
2019-12-30
Made a 2.5 inch frozen half sphere of Moroccan carrot soup… results to come
2019-12-29
Made our own cranberry and mango juice spheres
2019-12-08
Experimenting
2019-11-23
Celebrating turmeric and cauliflower soup with shiitake mushrooms, micro kale and crushed pistachios. Soup by @maxkiesler
2019-11-18
Packaging at Sightglass
2019-11-13
Fresh peas swimming with leeks by @maxkiesler
2019-11-13
I’ve seen this view evolve over the past 15 years
2019-11-08
Portuguese potato and cilantro soup by @maxkiesler
2019-11-07
Street scene
2019-11-07
Blended red kidney bean soup with cilantro and peppers by @maxkiesler
The Fifth Flavor
While the standard flavors of salty, sweet, sour, and bitter are obvious to us and easy to experience, the fifth flavor— umami—is ineffable. It’s the salience of parmesan cheese, anchovies, dried tomatoes, fish sauce, and dashi. Though it can be oversaturated and overused, umami is an essential taste modifier that makes the sum of its […]
2019-11-02
SOMA graffiti
2019-10-31
Moroccan carrot soup with chermoula by @maxkiesler
2019-10-26
Saturday on Valencia
2019-10-21
Escarole, leek and Bibb lettuce green soup by @maxkiesler
2019-10-20
My new vegetable knife is a Gihei 165mm Nakiri ZDP189 with Keyaki Handle, a gift from @maxkiesler “Gihei knives are forged and hand ground in Tsubame Sanjo Niigata at their small family business [by father and son team of Atsushi Hosokawa and Takashi Hosokawa]. Gihei works in some old style steels like shirogami and aogami and also works with new alloys such as ZDP-189.” As a former metal sculptor myself, I really appreciate this level of craft by the Hosokawa family! @bernalcutlery
2019-10-15
Caramelized fennel and chickpea soup with saffron by @maxkiesler
2019-10-13
Good times at the vegetable knife skills class learning how to chop, brunoise and chiffonade properly at @sfcooking with @maxkiesler
2019-10-11
Breathtaking Makapu’u lighthouse coastline(November 2018
2019-10-10
White bean and vegetable soup by @maxkiesler
2019-10-06
Loft views
