- Sunday, July 01, 2012 |
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A big part of creativity is sharing ideas. It happens on several mediums the least of which is "in-person" since we are all geographically challenged. The idea for this post came from a good friend Eli Kirshtein. We exchange several text messages bouncing ideas back and forth. Eventually sone of those ideas are revisited or put into practice. It is just a window into the evolution of conversations and compositions with a mix of technique, history and politics. Mild use of vulgarity unfortunately is present.
TEXTS FROM ELI.
Eli-San: Yorkshire pudding made in clarified foie fat.
Studiokitchen: Foie fat or Foie filled popovers
Eli-San: Mangalitsa fat ?
Studiokitchen: Lardo draped Yorkshire pudding...... Whipped lardo?
Eli-San: Out of a siphon, straight to the fat, maybe a fryer. Lighter? Crispy?
Studiokitchen: Ooooh a whipped lardo croquette.
Studiokichen: Dusted with vinegar powder.
Studiokitchen: Easy...just "pane-anglaise".
Eli-San: Remember, traditional Argentinian recipe for empanadas calls for 1
part beef 2 parts onions 2 parts beef fat.
Studiokitchen: True....Lardo Brandade?
Eli-San: Fried rillette is delicious.
Studiokitchen: Isn't that called carnitas haha.
Eli-San: Got to bread it! Fritters!
Studiokitchen: With a fruit mostarda.
Eli-San: Maybe beignet like. Tasting like a turnover.
Studiokitchen: Asian pear mostarda cooked tempura or beer batter.
Eli-San: White beer sorbet.
Studiokitchen: Sweet...... Good idea...... Peach mostarda beignet..... with peach
lambic beer batter.
Eli-San: Exactly. With the choucroute dinner..
Studiokitchen: Use lindemans Peche for batter.
Eli-San: Maybe green peaches for the filling, get crunch and acid.
Studiokitchen: Yes...obviously apples will work too.
Eli-San: Sure, but peaches are so amazing. Summer vs fall.
Studiokitchen: For Sure.
Eli-San: Apples with sorghum, peaches with honey.
Studiokitchen: Choucroute Garni is one of my favorite meals but nobody in America.
f**king makes it properly
Eli-San: Agreed.......and doing it from one hog would rock.
Follow on Twitter @EliKirshtein.