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.

Eli-San:      Elaborate.

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.

Studiokitchen:   Yup.

Follow on Twitter @EliKirshtein.