Starting Over Again The Medium of Food Simple in Conception

The Raw Ingredients

The Wrong Ingredients Inherently Logical

Selling Stupid The Sweet Side of Savory

Logical Food Practically Infinite

Goofier Tasting My Ice Cubes are Getting a Bit Dry

Under a Magnifying Glass Organized thoughts

Disorganized thoughts I don’t bitch, I just have negative musings

Work shop The balance of having both

Good Bones Search for New Search for Old A New Light

It Does Not Have to Be Expensive Ask what should not, could not, will not, has, cannot and then make it happen

Greater Accuracy Take the Time to Be Precise A Watchmakers Approach

The origins of ideas The importance of context

Concealing technique Defined Direction

Cobblestone The Juice is the Funky Part

Word of Mouth Watering Up

Quick is not always Best Break down barriers

In the Hands of Other People Think something different

• Pressure cooked ham, then puree or freeze in pacojet and then shave

• Coffee pie dough

• Can we cook risotto rice at 65 degrees C for 20-30 minutes then chill and make

risotto and avoid overworked rice

• Bbq potato salad

• Use glice and sucro as emulsifiers with methocel for fat based mixtures

• Bbq sauce caramel draped and melted over vegetables and or sauces on top of

meats

• Chicken or duck hearts and gizzards cured and then pressure cooked for 45

minutes

• Smoked cream cheese

• Lamb belly with hoisin infused cucumber, hoisin yogurt and banana zest

•

• Cook pasta in olive brine

• Yuzu or calamansi lime ketchup

• Date-olive relish

• Pretzel seasoning for scallops, shrimp, lobster

• Kimchee yogurt

• Smoked ice cubes

• Birch: butter poached, streusel, crumb, crust

• Eggnog cheesecake

• Eggnog spaetzle

• Bacon wrapped daikon radish

• Stuffed prunes with green sauce

• Cranberry mustard

• Jalapeno-honey vinaigrette

• Rhubarb and ras al hanout

• Raisin-toast sauce

• Rhubarb sheets

• Braised in bagna cauda

• Pumpkin vinegar

• Rhubarb braised tripe with olives

• Blend chicken livers and ricotta for ravioli filling

• Orzo putanesca

• Lamb neck with stuffed glazed piquillo pepper

• What if we fried mozzarella noodles

• Pretzel lace cookies

• Herb stems in creamy dressings

• Green goddess ravigote

• Butternut squash-chai lobster sauce

• Country ham oil

• Lm pectin sets milk at 2%

• Bread crust: sauce, puree ganache, white chocolate

• Ganache and activa y-g

• White chocolate and y-g

• Rice flour dumplings made with raw fish

• 7 bone veal chop

• Christmas tree bouqet

• Vegetables made in the style of peanut butter

• Tea infused glucose then dried as crisps

• White chocolate vegetable purees

• Ramp granola

• Prunes stuffed with stilton-cream cheese-jalapeno

• Salt cod fluid gel with agar and LBG

• Lemon-vanilla-white bean puree: 135g milk, 270g northern beans, 150g

condensed milk, 2g salt, 432g heavy cream, zest and juice of two lemons, 1

vanilla bean

•

• Foie gras in olive brine

• Pate fruit made dairy based

• Blend lm pectin with water, heat then pure with yogurt to emulsify and add

calcium, then chill and set

• Bolognese burgers

• Chicken thigh confit for hash

• Vadouvan brined squab

• Smoked maple goat cheese

• Brown butter ghee used to flavor chicken liver terrine

• Onion soup dipping sauce

• Pectin and milk blended to make yuba

• Beet pudding set in bone marrow for beet marrow

• Spruce-maple goat cheese

• Grilled pumpkin tea for infusing/poaching

• What can be a tea? Use for infusing cheese etc

• Peppermint cheese

• Banana infused cheese

• Eggnog poached: shrimp, lobster, foie, veal, celery root

• Eggnog-pasnip puree

• Ketchup-miso

• Celery root crème brulee with MC

• Malted milk crème brulee

• Eggplant-ketchup

• Madiera in pie crusts

• Diced potato macaroni and cheese

• Pumpkin-grand marnier pie

• Foie gras with grand marnier pan sauce

• Use MC A15c in pumpkin puree studded with foie or truffles and then roll as

batonettes, freeze, then use to stuff turkey wings

• Corn ice cream: 115g butter browned, 390g frozen corn, 80g agave, 5g salt, 235g

milk, 225g cream cheese

• Sparkling pumpernickel

• Pork cake folded into ice cream

• Pumpkin milk poached fish or chicken

• Grilled honey comb

• Pine nut ravigote

• What is or can be steak

• White asparagus and passionfruit sabayon

• White asparagus, white chocolate, brie

• What is or can be an egg

• Port cranberry sauce

• Shrimp with pine needle skewers

• Olive oil jello

• Shrimp schnitzel with pretzel spaetzle

• Mustard brined seafood

• Pickle brined shrimp

• Sweetbread pastrami with pumpernickel farfalle

• Raclette with methocel ribbons

• Passionfruit octopus

• Lime leaf yogurt sheets

• Cranberry crumbs with dried cranberries and brioche ground together and dried

• Togarishi spiced nuts

• Nutella and rye bread dessert

• Cous cous crusted: skate, fish, foie

• Parsnip disks made with iota, then frozen and used to melt over a dish

• White chocolate chip bread

• Brie and white chocolate grilled cheese

• Smoked sweetbreads

• Sweetbread pastrami

• Pecorino: tapioca, risotto, farro

• Buttermilk-banana bubbles

• Lime leaf infused milk

• The aroma of lemon leaves

• Pastrami sweetbreads

• Milk chocolate miso

• Tangerine-coconut poached: cod, sablefish, salmon, sea trout

• White chocolate hadkerchief

350g fresh washed cranberries 410g assorted pitted olives 100g ketchup 100g maple syrup 60g pickled jalapeno juice 50g sliced pickled jalapeno 50g anchovies in oil

• Take all the ingredients and place in a pot. Simmer over low

heat until the berries burst and the mixture becomes thick

and sticky. Let the mixture cool, then pulse in a food

processor.

• Parsley mint sauce

• Make gellan gel, then freeze, thaw to remove water and keep structure then

dehydrate

• Smoked chicken ravigote

• Spinach salsa verde

• Sweetbreads and dashi

• Iota carrageegnan has good freeze-thaw

• Cranberry-shallot relish

• Cranberry tapenade

• Chamomile-cider

• Caesar-tahini

• Madiera-dashi

• Mozzarella milk: raw fish, chowder base, poaching medium

• Lobster with cognac jelly

• Coconut milk in pumpkin pie: drape ball of pumpkin pie in sheet of coconut milk

• Coffee-maple

• Bitter orange custard

• Tahini mousse

• Strawberry with sun dried tomato, burrata and bay leaf pudding

• Pumpkin pie flavored streusel

• Apple cornbread

• Grated onion soup

• Foie gras ans white chocolate

• Sweet pine cream

• Smoked salmon nachos

• Apple ravigote

• Veal marinated in tomato sauce then cooked

• Cauliflower and coconut

• Red wagon ribs

• Coffee pudding with olive or other toffee

• Black truffle dijonaisse for fries

• Braised cauliflower stems

• Jalapeno popper potatoes topped with frog leg fondue

• Creamed spinach fritter

• Coffee dougnuts made with instant coffee

• Powdered instant coffee and poprocks and powdered milk

• Rote gritza of grapes with panna cotta

• Turnips and cola

• Tomato rote gritza

• Chartreuse ice cream

• Crab leg sections as part of a salad

• Hot ham fat vinaigrette

• Squash blossom dressed hot spring egg

• Use smoked maple syrup in squash/pumpkin puree

• Cucumber dominoes with yogurt pudding

• Grilled eggplant flavors

• Beef fat hollandaise sauce choron

• Vermouth-green olive sauce

• King crab and apple

• Asparagus and cardamom

• Chicken liver-truffle sauce with fish

• Prune and seaweed condiment

• Fish sauce-ketchup-nut oil

• Smoked collard greens

• Chicken stuffed with Japanese eel

• Chorizo ketchup

• Apple-horseradish consomme

• Avocado squash

• Mozzarella water for cooking risotto

• Pistachio oil fudge

• Black pepper and passionfruit

• Basil-shallot condiment

• Madiera caramel use with tomatoes

• Madiera and mastic

• Beets and pomagranate leather

• Squab in basil butter

• Langoustine with celery leaf-squid condiment

• Oyster bavarois

• Turbot with bone marrow tater tots and red wine ketchup

• Snails with ginger scallion condiment

• White chocolate and white truffle

• Sea urchin and cauliflower cube with brown bread sheets

• Sparkling apple: grind freeze dried apples and pop rocks: explore with other

freeze dried fruits

• Fruits with sparkling fruit salts

• Braise the hearts of scotch thistle

• Cayenne-pear puree

• Mint-cayenne ganache

• Use dehydrated vegetables for concentrates in ice cream base

• Sweetbread po boy with thousand island siracha

• Dry lm pectin sheets at 2%

• Pressure cook nuts for ice cream bases

• Oysters and giant white beans

• Green goddess brioche

• Celery leaf or lovage bread

• Pearls of brown bread with oysters .5% iota, .2% kappa

• Dry sheets of brown bread puree

• Grains of paradise pop rocks

• Banana ravigote with veal

• Flexible burnt sugar ice cream

• Pistachio and green olive

• Black olive and peanuts, almond or cashew

• Hibiscus poached turnips

• Steak tartare draped in egg yolks

• Dice sheets of pressure cooked: lemon, lime pickle

• Roast mushrooms with creamed: sorrel, watercress, bitter greens, spinach

• Potato salad with sauce gribiche

• Tube of grits with filling: shrimp, onion, mushroom

• Smoked goatcheese-cauliflower methocel with sgA150 wrapped around egg yolks

and then steamed for the true and false egg

• Try pacojetting salumi

• Tamarind butterfingers

• Pigs head and artichoke salad

• Broil slices of short ribs

• Cashew-grapefruit

• Grapefruit mostarda

• Lobster panzanella: smoked tomato agar jelly, sourdough croutons

• Red potatoes: how to color? Hibiscus, pomegranate

• Grilled leek salad with black yogurt and jelly sheets

• Green olive tomato condiment

• Tamarind doughnuts

• Sea urchin and comte doughnuts

• Flavor ice cubes: consomme, sauce, stock, broth, infusion…use in sausage

making, garnish for cocktail

• Scallop soup dumpling with brown butter consomme and onion pearls

• Roast chicken aroma

• Pickle stock

• Pressure cook skins: banana, apple, peach

• Pacojet licorice puree

• Sea urchin topped with onion pearls

• Black sesame marinated squid

• Creamy ginger vinaigrette

• Methocel Avocado veil with compressed tuna-tomato terrine: add peppers and

basil

• Maple syrup poached lobster

• Black cod with onion juice lacquer

• Clear onion juice

• Asparagus with a confit of snails and horseradish sabayon

• Jalapeno squares

• Charred jalapeno jelly: .3% high acyl gellan, .1% low acyl gellan, 1% gelatin

• Lamb with grapes, peppers and raisins

• Riccola sauce: duck, lobster, sweetbreads

• Use citrus purees in braises

• Suckling pig confit fried dumpling

• Pressure cooked dried and fresh fruits: apricot, cherry, raisin, curry: dried sheets

• White chocolate with szechwaan peppercorns

• Potato puree with three clam ondue

• Peanut butter enriched celery root: smoke the peanut butter

• Uses for a rubber hammer in the kitchen

• Onion pearls with roe, oysters, foie gras

• Lobster with Tasmanian black pepper vinaigrette

• Raw fish draped over slow cooked egg and topped with shavings: cheese, beets,

truffles

• Deviled egg terrine

• Compressed pepper terrine

• Freeze marshmallows then cut into a dice

• The elegance of a lemon peel

• Black olive glazed short ribs with grits

• Foie gras with sage, walnut scented pears,

• Conch risotto with black truffles and garlic

• Miso risotto with conch

• Green soup pink oil

• Lime-zucchini

• Poach squid in brown butter consomme

• truffled mozz with slices of truff in the terrine: Shave, layer pound, compress, freeze and slice:

apply to other cheeses

• layering tomatoes and tuna: will the guest see the difference:...and what about some beautiful basil,

shiso or arugula leaves

• Imagine soaking fresh mozz, not in its own water but a flavored water: miso, tomato, basil, onion,

kimchee, prosciutto, chorizo...the possiblities are endless: then use the mozzarella water for

something else...mind you these ideas are fresh, unrehearsed, inspired by conversation

• Tofu and mozzarella: terrine, combined

• Compressed tomato/eel terrine drape in mozzarella miso

• Soak fresh mozzarella in miso water

• Puree tofu with mozzarella water for a sheet, gnocchi etc

• Kimchee cocktail sauce

• Blueberry streusel: foie, sweetbreads, dessert

• Puree dried black olives with black olive brine

• Pink soup green oil: grapefruit and basil

• Use dashi to brine chicken: fried, poached, braise

• Seaweed oil with wakame or other seaweeds

• Black olive oil with dried black olives and olive oil: what can we do with it

• Heat consomme to 131 degrees and use 1% meat glue solution to clarify

• Nantucket bay scallops with freeze dried passionfruit and brown butter bites

• Perfect syrups: a balance of reduction and consistency: tangerine, olive,

horseradish, onion, ginger, pickle, passion, blood orange, beet, horseradish, brown

butter

• Use iota (soft gelling) carrageenan for sauces and soups

• Confit egg yolk, then roll thni and cut into squares and semi dry so that they can

be shaped into pastas and more

• Chardonnay pairings: French and American progession as part of a menu and with

dishes

• Black truffle applesauce

• Kimchee potato puree

• Brulee knot of key lime pie

• Sliced pudding

• Steak with lemon-yogurt puree

• Watercress-potato gnocchi with MC A15C—also try traditional methods

• Glue blanched pork skin together, shave really thin, lay a micro thin layer of

cheese in the middle of the skin, top activa and another skin and compress, then

fry the next day

• Summer fruit mole: blend of fruits or fruit specific

• Violet yogurt ice cream

• Blue yogurt puree

• Pate fruit: gazpacho, onion soup, corn chowder

• Chorizo cakes

• Summer pudding

• Hot sheets of chorizo with methocel A15C

• Agar thickened pudding base then shape or puree

• Mole pate fruit

• Eggplant and chocolate

• Powdered dulche de leche

• 1 litre of milk to 100g of glucose to make air like product which can then be

shaped and dried: how to flavor, how to capture the whipping quality that glucose

imparts

• Malttin in ice cream for texture?

• Pressure cook onions in cheese stock

• Scallops with prosciutto, ginger marmalade and jalapeno

• Burnt caramel essence for pumpernickel

• Prosciutto risotto

• Pressure cook prosciutto for one hour then puree

• Lobster white bean salad

• Shrimp and white bean salad

• Honey and hamachi

• Scallops and mortadella

• Dried blood orange

• Savory or sweet pistachio sabayon, use MC F50

• Walnut caper condiment

• What is not usually tempura?

• File as a thickener, what can we do with it, what are its characteristics?

• Opah and other fish skin cracklings

• Opah belly: confit, smoked, roasted

• Fish jowel meat, revisit

• Violet rice

• Marshmallow bread: brioche, pumpernickel

• Rum puree for cocktails to make like a belini with ginger beer poured on top

• Yogurt crackling

• Chorizo butter

• Toro of vegetables

• Prosciutto of vegetables

• Corn terrine

• Sautéed corn puree

• Fried corn pudding

• Nut milks enriched with confit of egg yolk

• Ranch: blini or waffle

• Hot apple jelly draped in lardo

• Oyster wrapped in peking duck skin and then deep fried

• Ravioli of duck skin

• Confit of squash and scallop mosaic with shaved black truffles and brown butter

consomme: whipped, hot jelly, poured

• Spice salts: falvor and glucose and isomalt, then spread thin and shatter like

maldon: ginger, tamarind, foie, chorizo, balsamic

• Chorizo hollandaise: traditional, sheets, scramble,

• Chorizo brown butter: brown butter, then cook chorizo in the butter

• Lemon-hazelnut jelly

• Green herb batter: pesto, lovage, basil, parsley

• Seared foie gras topped with a foie gras sheet

• Hot yogurt jelly with gellan over figs flavored with ginger and fermented black

bean syrup

• Thai spiced lamb

• Smoked pasta for seafood ravioli

• Minced vegetable polonaise

• Pumpernickel caramel

• Chermoulah marshmallow

• Pumpernickel marshmallow

• Pine needle marshmallow

• Terrine of compressed squash blossoms

• Smoked tea oil

• Violet petal oil

• Make a paste with nzorbit, freeze dried passion fruit and coffee oil, roll thin and

cut disks like old fashioned neco wafers

• Isomalt-glucose syrup for soaking fish, then dry in dehydrator: add spices,

aromas, infusions : tuna, hamachi, ono—try smoke or bacon or pastrami flavors—

salumi as well

• Shrimp draped in buttermilk

• Sheets of panna cotta

• Coffee vinegar

• Fourme d’ambert or other blue cheese flattened in vacuum bag, frozen and then

cut into shapes

• Blue cheese mosaic on thinly sliced or gelled fruits and vegetables for tarts:

celery, celery root, walnut, cherry, musk melon, pluot

• Whipped dessert wine as a sabayon or a crispy

• Spice storage system: 144 jars with square bottoms, perhaps logo on top, use lego

approach with 12 bottle snap ins and a means for large format spices

• Ranch-blue cheese coleslaw with scallops, chicken, turbot, beef

• Strawberry filets

• Bitter toffee

• Smoked ceasar dressing

• Chermoulah caramel

• Pine yuba with passionfruit dust

• Hot membrillo

• Toasted melon seed horchata

• Melon chai tea

• Puree of grapefruit or pomelo pith: blanch three times first, then pressure cook

• What could be considered a belly: apple cooked in its skin, then crisp the skin,

other fruits etc

• Belly preparation of citrus fruits

• Yuzu and berries

• Toasted almond clear fluid gel

• Thin duck skin wrapped around orange jelly

• Extra thin duck skin: blanch duck skin from cold, chill, dust with activa rm,

compress together, let crosslink, freeze, slice into thin sheets, wrap around

proteins and or vegetables, fruits etc

• Duck fat potatoes: wrap potato puree inside duck skin or chicken skin, set with

activa and fry

• Trout crusted in smoked skin

• False aligot

• Orange cous cous: how to make?

• Pine pollen, what can we do with it: pine sugar and salt

• Puree coffee beans and vegetable oil

• Puree coffee beans and simple syrup

• Pressure cooked olive puree

• Salmon belly terrine

• Apples seasoned with passionfruit and vacuum sealed

• Whipped balsamic

• Pear-lovage puree: sauce, syrup, sheet, hot jelly

• Pistachio tuile: 31g egg white, 225g pistachio butter, 55g glucose, 45g flour, bake

at 300 degrees for ten minutes

• Whipped chorizo

• Tender fish skin puree: smoked salmon, cod, explore the uses of fish skin

• Ginger marmalade sauce with cayenne, mustard, butter and key lime juice

• Key lime pie Knot: 500g milk, 100g agave, 5.5g salt, 103g butter, 100g key lime

juice, 2.42g high acyl gellan (.3%) .4g low acyl gellan (.05%), 8.08g gelatin 1%

Shear the gellan into the milk, heat the agave and key lime juice together and the

butter separately. Heat the milk mixture. Add the hot butter to the hot lime juice.

When gellan in hydrated, whisk the butter-lime juice into the base. Finally add

the bloomed gelatin. Set in a half hotel pan. Some notes: .1% low acyl gellan

may be acceptable, though in that case use .2 % high acyl gellan

• Serve key lime pie knot with lemon basil, Tasmanian pepper yogurt, lovage sheets

made with lovage puree and UT3, graham cracker crust rectangles (283g graham

cracker crumbs, 120g butter, 30g olive oil. ( try other nut oils) Combine together,

then set in pacojet and puree 4 times. Roll thin as a sheet, freeze and cut

• Peach-sage

• Rhubarb-vadouvan condiment

• Crab or shrimp falafel

• Falafel stuffing for lobster

• Pulled mushrooms

• Foie gras malt

• Foie gras filled hard candy

• Lobster deep dish pizza

• Duck in roast banana-juniper brine

• Pomagranate-wasabi

• Pretzel praline: savory or sweet, fold into ice cream

• Paco jet crumbs

• Cocoa nib smoke

• Coffee smoke

• Black bean smoke

• Food grade acrylic for molds, shaping, setting etc

• Date salt: make date puree and dry then flake like maldon

• Hot apple bubbles: explore with gellan and lecithin

• Scallop rice with activa rm at .5%

• Rhubarb-vadouvan: 1033g rhubarb base, 2g gellan Lt 100 (.2%) 2g gellan F

(.2%), 10.33g gelatin (1%)

• Whipped roast banana consomme with 1.5% versawhip and .25% xanthan gum

• Pistachio doughnut: 4 eggs, 66g butter, 254g milk, 165g flour, 150g pistachio

butter, 50g pistachio oil, cayenne, salt, grated combava: heat the butter and milk,

add flour, stir till dry, let cool a bit, beat in eggs one at a time, then beat in

pistachio butter and oil. Put in pastry bag and fry

• Crispy pork belly with papillote of rhubarb-vadouvan, leeks, fennel

• Whipped ranch consomme with .25% xanthan gum and 1.5% versawhip 600

• Fried chicken: sauce, puree, sabayon

• Pumpernickel noodles: tagliatelle

• Whipped and dried mozzarella water with 1% K100, maltrin, isomalt and .2 %

xanthan gum

• Flavored fats and there last minut application

• Pine and toro

• Toro cured like pastrami

• Make perfect squares of shaved and blanched cactus petals (use bicarbonate of

soda in the blanching water)

• Pacojet frozen or tempered butter

• Sherry flavored yogurt to coat cherries

• Pumpernickel oil

• Pain de epice oil

• Pumpernickel mayonaisse

• If you put mayo on bread why not have bread mayonnaise: brioche, dill,

• Emulsify pureed pickles to make a mayonnaise

• Scallop sheets with herbs then batter and fry

• Ranch noodles

• Scallop risotto made with scallop rice

• Pine needle infusion for cocktail

• Cuttlefish rice with activa RM at 1%: puree, pipe noodles into 131 degree water,

cool and cut like rice

• Carbonate parmesan stock, should resemble champagne

• Revisit brown butter-balasamic puree with genugel: spread thin and chill, then cut

and see if we can drape things

• Smoked tea puree

• Pistachio soup with pistachio stock and pressure cooked Sicilian pistachios

• Toasted black sesame seeds pureed with clarified butter

• Make purees with freeze dried fruits, then roll thin, cut shape and dehydrate:

pineapple, raspberry, strawberry

• Puree potato flake base, roll thin, cut circles and make pomme maxim: can make

either giant or miniature

• Make a paste with ranch consomme and potato flake

• Giant potato chips: potato flake and milk, roll thin, freeze, cut shape and bake

• Hollandaise sauce of white asparagus with xanthan gum and butter

• Blanch lemons before pressure cooking

• Pine in pumpernickel

• Hot smoked onion mayonnaise: sheet, puree, curds

• Buffalo mozzarella ice cream

• Biscotti butter in a tube

• Coffee butter

• How to mimic the texture of ganache

• Pea soup made with mozzarella water

• Alginate skins: add alginate to liquid and spread the film thin, dry in dehydrator

• Shaved grated gel made with .3% high acyl, .2 (perhaps .3% low acyl) gellan and

1% gelatin

• Dehydrate alginate based spheres for a raisin like effect

• Fish poached in mozzarella water

• Why don’t we lard baked potatoes

• Cranberries glazed in olive caramel

• Cranberry-horseradish crisp

• Pumpkin pie crisp

• Smoked mozzarella water

• Set gels in a variety of shapes

• Coal candy and the savory application

• Petri dish as a jelly mold (pun intended)

• Freezing marshmallow savory or sweet, what happens, what can we do with it?

• Pickled ginger macaroon with bitter chocolate

• The uses and applications for banana gelatin

• Molten tallegio

• Nut bitters

• Milk bitters

• Figs and ranch dressing

• Foie gras with rhubarb-vadouvan

• Can we make a rhubarb nougat studded with foie gras: gellan based

• Foie gras consomme set with gellan

• Jalapeno pepper water becomes a diceable hot gel with gellan

• Pumpernickel consomme: oysters, salmon, sea urchin

• Sea urchin and pumpernickel noodles

• Sea urchin fish sauce with pumpernickel noodles

• Scallop and melon with powdered pine needle oil

• Ranch marshmallow

• Scrambled smoked tofu

• Fluff with cayenne, horseradish, tamarind

• Onion pate de fruit or a terrine

• Violet ice cream with plum tart or tart plums

• Prune-plum-olive tart

• Olive tart dough

• Foie gras and passionfruit macaroon: what form, what filling?

• Apple wedges

• Olive or other nut oil chocolates

• The technique of the melon terrine, slicing, skewering, compressing, trimming:

how to use and apply to other foods

• Tamarind crisp topping

• Pistachios glazed with harrisa honey and served with sweet cream ice cream

• Jalalpeno-lime crunchies with sweet cream ice cream

• Pumpernickel oreo ice cream

• Smoked maple and UT3 in ice cream

• Apricot-siracha ice cream

• Yuzu-hazelnut-ginger ice cream

• Ginger-orange cookie ice cream

• Siracha caramel and dark chocolate

• Oyster pancake batter

• Sweet and sour cabbage puree with maple, rose hips, banyuls, Tasmanian pepper

and napa cabbager

• Scallops with pumpernickel strozapetti or farfalle

• Sashimi with clear coffee oil

• Ranch cavatelli with scallops

• Fermented black bean noodles

• Magay leaf is like parchment, source and try to utilize

• Cocks combs with mole: serve with chicken, lobster, seafood

• Red wine peach puree

• Trout loin

• Alginate as an emulsifier

• Raw fish with a salad of weeds

• Rabbit and weed blend: chickweed, purslane, sorrel, clover

• Tater tots of fried rice

• Pickled mustard seeds in sauerkraut juice

• How can we utilite the emulsification qualities of velveeta: what makes it work?

How can we then rethink and update velveeta?

• Lobster with leeks, nectarines and rosehip-vanilla sauce (perhaps mahleb and kola

nut instead)

• Use shredded wheat as a model for canapé etc try to make shredded rice etc, what

else could be used for the shape etc

• Unagi sauce glazed duck

• Sweetbreads and eel

• Squid terrine made with activa then slice cubes and braise, poach, cook sous vide,

lacquer

• Flour dredged and pounded burgers

• Daikon fondue or macaroni and cheese

• Duck-cherry-berberi

• Grated cheese folded into burger meats

• Vanilla hot sauce

• Manzanilla pepper sauce

• Mushrooms and endive

• Potato with herb flavors

• Anger management burger/steak/pork chop

• Pumpernickel Pasta: 15g molasses, 12g toasted, ground and sifted caraway, 60g

cocoa powder, 100g light rye flour, 100g dark rye flour, 220g 00 flour, 100g egg

yolk, 230g whole egg…mix and need dough, wrap tightly and rest overnight for

best results

• Pulverize cooked streusel in pacojet for fine silky crumbs

• Cheese milk: 300g cantal, 220g cheddar, 80g heavy cream, 625g whole milk, 6g

salt, cayenne

• Pastrami spice blend: 35g lampong pepper, 10g coriander seed, 20g yellow

mustard, 5g fennel seed, 6g allspice, 20g, brown mustard, 30g white pepper, 2g

long pepper: use to crust maple soy brined sweetbreads (3days) after blanching

from cold water, cleaning and then brushing with smoked soy sauce—vacuum

seal, then cook at 65 degrees C for two hours, then press

• Halibut with sorrel and yogurt

• Foie gras ganache set over spiced marshmallow at pate de fruit

• Halibut with olive-passionfruit-ramp crumbs

• Pounded thin, frozen and trimmed halibut with coffee oil, silver buckle sorrel,

minus 8 vinegar syrup and maldon salt

• The whipping qualities of glucose: explore the possibilities

• Whipped mont blanc

• Ranch flour dredge: calamari, fried clams, oysters,

• Pad thai consomme for marinading and poaching

• Lobster tater tots

• Pork belly tater tots

• Short rib tater tots

• Grated pistachio and dried olive condiment

• Pork belly tater tots with fried clams

• Dressing as dry blends for spice mixes

• Pumpkin skin

• Parsnip skin

• Peanuts in pickle caramel glaze

• Golden raisin terrine

•

• What if we thawed meats/fish in brines

• Freeze and thaw in brine to transfer flavors

• Veal with pastis wine sauce

• Bacon tartare sauce

• Am burgers (anger management burgers)

• Just poached shrimp and scallop terrine

• Foie gras and daikon radish

• Bangers in mash

• Fluid gel/ puree of smoked dr pepper

• Ginger beer puree made with either ut3 or perhaps puree of agar set gel

• Yuzu ricky

• Pork tater tots: crust pork belly in potato flake and deep fry

• Baked beans: what other beans, what other flavors

• Blood orange sauce for duck: smoke the blood orange then gel with …

• Smoked shrimp in the shells

• Foie gras with roast banana consomme: roasted, hot or cold

• Smoked razor clam sauce

• Use konjac flour (derived from the tuber of a taro relative) and guar gum to make

chewy ice cream instead of salep. The glucomannan in salep is similar to the

combination of guar and konjac (try at a .5% glucomannan concentration)

• Use pate choux to make any flavor doughnut: pistachio, paprika, yuzu

• Seafood rice: make noodles with tg rm at 1% and then cook in 55 degree

C water 131 degrees F then cut noodles into rice pieces: make risotto,

paella, explore the worlds dishes of rice

• Gin oil for flavored cotton candy using sucro and glice

• Pine needle cotton candy

• Smoked banana milk set as a jelly: knot, tube

• Parfait of smoked banana

• Fluid gel of freeze dried fruits and vegetables

• What if we spread pate choux on acetate, then filled the center…could we make

filled fried things?

• Warm shrimp and onion terrine/strip in soup, as a knot

• Juniper-rice smoked

• Tomatoes and juniper

• Smoked tofu cubes

• Parmesan with smoked tofu and peas

• Smoked striped bass

• Smoked fish skins then glue to fish

• Smoked coleslaw, sauerkraut

• Spicy cod roe brandade

• Beans cooked in coffee

• Spicy cod roe: sauce, ravioli

• How light can we make brandade

• Coffee groats

• Use sea urchin fish sauce in noodle doughs

• Hazelnut-rhubarb

• Fruit oils: rhubarb, cherry

• Cheetos of pecorino toscano

• Sweet and sour sauce: foie gras, sweetbreads

• Foie gras: crostada dough, pate sucre, pate brise

• Mango sorbet with tequila roe and broccoli rabe

• Gravlox consomme

• Smoked trout sabayon

• Hot sheets of mayonnaise

• Whipped parmesan with .25% xanthan, 1.5% versawhip and parmesan consomme

• Clear cappuccino made with sweetened condensed milk, water, salt and ground

coffee

• Roast banana consomme

• Lemon-vermouth vinegar with agavee

• Salty dulche de leche

• Onion comb

• Garnish apricot panna cotta with pickled apricot kernels

• Smoked balsamic vinegar and argan oil with wild asparagus and shiitake

mushroom salad

• Appropriate breakfast condiments: eggs, pancakes

• Salmon with a blanket of smoked sweet and sour sauce

• Black licorice mole

• Fig-olive

• Horseradish clams casino

• Foie gras and pistachio croissants

• Honey vinaigrette with dill

• How to ferment honey?

• What would vacuum sealing do to fava beans and the peeling process: it speeds it

up

• Parsnip and juniper

• White grapes and red tomato condiment

• Salumi condiment

• Oil jelly in parfait glass as condiment

• Apricot gel

• Lentils enriched with foie gras puree

• Fig-pistachio condiment

• Fold nuts and other ingredients into whipped comb base

• Gratin of baby tomatoes with fresh anchovies and lemon crumbs

• Corn with with creamed walnuts or walnut milk

• Toasted nut milk puddings

• Maitake mushrooms with goat cheese pudding and arugula leaves

• Pecorino vinaigrette

• Basil flecks

• What is the hambone on a fish

• Fish ham

• Scallop with tomato and green tomato pickle

• Sous vide concentrates

• Raw tuna and hearts of palm salad

• Toasted pine nut: broth, sheet, jelly, milk, scramble

• What if you soak apples in a malic acid solution

• Smoked fresh salted cod salad

• Combava and cheese

• What can be a tart shell?

• Smoked onion mayo with beer or tempura battered carrots

• Cook skin wrapped duck at 50 degrees then deep fry and let rest… a lower temp

might be needed

• Pound tuna and avocado or other vegetable together for a mosaic effect

• Scallop and avocado pounded together with watermelon, pickled watermelon

rind, arugula and crispy duck skin

• Fava bean crusted lamb loin

• Crispy orange Julius made with milk and glucose and orange extract

• Powdered brie with tapioca maltodextrin

• Pear-poppyseed puree

• Greek lemon and egg soup: sheet, curds, noodles

• What could be a gougere: pine, pumpernickel, smoked

• Pine-pistachio

• Rhubarb-beet salad

• What can be ganache: freeze dried fruits, spices,

• Corn bread macaroon

• Corn bread ganache

• How to make molten cornbread

• Smoked cashew crisps: start with pressure cooked smoked cashews

• Cottage cheese ice cream

• Frozen ice cream curds made with MC and liquid nitrogen

• Corn bread streusel

• Harrisa macaroon

• Foie gras in sheets of pain d epice

• Green herb streusel

• Lentil sheets with activa or bind cream of lentils with methocel, xanthan

• Brush papillote with eggwhite flavored with spices: combava, vadouvan,

chermoula

• Piquillo pepper poweder

• Coffee pumpernickel

• Flexible caramel

• Are there other means to making and shaping a tart shell? Make petite beurre

then grind and shape

• Gel and fruit based tart shells

• Peaches poached in lapsong souchong tea flavored with star anise

• Mozzarella knot

• Lentils lightened with false sabayon