Bicycle Lee

we had orzo surprise...which is basically just orzo helper. It had veggies and ground beef in it and was quite good. It isn't always slop, just sometimes.

I second that yup...

I second the creme brulee....and creme anglaise I like lavender infused honey...but in savory applications... scenting sugar with it for use in baking is nice too...

I was probably 10 or 11...a nice slice right on the top of my left pointer finger...still have the scar today.

I guess you could pickle the pig's feet....or make pig foot soup... as for the head...I dunno, color pasta with the ocular fluid...thicken sauces with the brains and eat the jowels...

savory foam is as much a textural nuance as a flavor one. It is just a vehicle for flavor.

I'm surprised no one said verbena infused oil yet.... that stuff is the bomb-beezy plus I second the ice cream, and I raise it a sorbet...Verbena sorbet is SO GOOD. Shit, you can use LV wherever you would use lemon....it is a nice change. Plus, verbena cream sauce for salmon.

OH YEAH! This is a flavor and texture combo that I will ALWAYS love. But you forgot the fresh ground black pepper....it's the holy trinity; hash, runny egg yol, black pepper....

They do make those ones still...as well as the polish sausage ones that are labeled Flavor Explosion (they're not kidding, watch out when biting into a hot one) But the Frankenstuff ones with the chili in the middle are no longer on the market...sad....I remember them being a trashy delicacy, but that was over a decade ago.

oh my this reminds me of a delicacy i haven't had in a long long time.... oscar meyer cheese hot dogs (the one's with the little cheese globs in the hot dog itself) nuked til it's rubbery and wrinkly and the ends are cracked, dipped in frank's hot sauce. i used to love eating that. whatever happened to those Oscar Meyer hotdogs with the chili in the middle? All I can find now are the ones with the cheese.

the best pizza I ever had in NYC was at a place called Ninetta's that was north of Columbus circle across the street from the Speedo store....I think it changed names recently, but it was damn good. I love a good eggplant parmesan slice. Patsy's just over the Brooklyn Bridge was good too....but I think they changed names too...

I do love a good Whopper...

lemongrass sorbet or use it in a dashi poaching liquid for fish...

you could also do a potato with the trout and watercress and lemon cream sauce...but it is 100 degrees where I live, and the thought of putting anything blazing hot in my mouth sounds horrible...that is why I suggested the cold salad. Good luck, and remember: as long as YOU'RE impressed with it, it doesn't REALLY matter what anyone else thinks...hehehe

first it's coffee second it's a fruit smoothie, usually strawberries, mangoes, banana, peach...whatever is in season...a little OJ and finish with some ice and yogurt. If I am still hungry after that I'll have scrapple and eggs

pan sear, finish in the oven with a watercress and lemon cream sauce, braised kale and cold quinoa salad.

I don't know about the double bread crumb action, but DEFINITELY coat in flour before the egg wash....then the crumbs will stick, I promise. and probably turn up the stove too.

How does the Tea sponge differ from this one? and what do you mean by 750 eggs? grams or mL?

I think the benefit of using milk would be to add the protein and enzymes found in milk that might aid in the breakdown of the meat fibers in the pork, so low fat should work fine.

No, that was unfair to you. ANYthing can be considered a gimmick. There is no way I am going to convince you that Chef Achatz' food is spectacular since you already deem it to be gimmicky. I prefer the word fresh, surreal, and gestaltic. But that is why there aren't chains of Trio's and there are of Olive Garden's. Pallettes are, on the whole, duller than a baked roll with no butter.

yes...if there are any pics I would love to see them

yeah, profiteroles would be a good too....never made them au chocolat, but I can't imagine it would be too hard. or make plain ones with some nice fresh ice cream or flavored chantilly, or sorbet stuffed in the middle.

I once grabbed a sautee pan that I had been finishing a piece of meat in the oven with. 425 degree metal doesn't go well with bare hand-flesh. But I also did not react with quickness and felt the skin crackle as I searched for a surface to set it down on...ewwww... A funny one....my first day at a job I was making parmesan tuilles and pulled the sheet tray out of the oven with a slightly damp towel...I fought every instinct inside to yelp and throw the tray and I calmly and quietly put it on the speedrack.

I say nice individual brulees with an assortment of petit fours (homemade of course). Or individual fruit tartletts with a good pate sucree and pastry cream...both of those options would be time consuming but rather easy and wonderful.

Well - Ulysses was only semi-incomprehensible. Finnegan's Wake was totally incomprehensible. I suppose if Finnegan's Wake were a restaurant - one might have to try it 4 times to "get it" (if you got it - and I never got it). That said - despite the general "sturm und drang" - no one answered my question. If one course that consists of non-toxic perfume sprayed into the mouth is ok (or just terribly amusing - which is the sense I get from reading these messages) - would many courses of the same constitute a meal? Or not? Robyn of course, if a chef had the gall to present a degustation that consisted of a row of atomizers set up in escalating order that represented your entire meal, I would not consider it a meal....and I do not think anyone here will disagree with me. What our point is, those in dissent I mean, is that why take out the noveltous, cerebral, and introspective nature of food for the sake of simple sustinence? The fine dining industry thrives on people who look at food more than just fuel. Sucking your dessert from a clear lucite tube while taking the scent of raspberries and roses, spraying a flavor into your mouth, inhaling (tasting) the wafting aroma of hay into your nose as you taste pheasant with your tongue... these are not courses that are designed only to fill your gullet, but are designed to tickle your creativity, trigger memory, and stimulate all six of our senses. As was stated above: one course spritzed into your mouth is a nice distraction from "reality"...and only ONE of almost THIRTY courses. I personally applaud not only Chef Achatz, but also the management and owners who, undoubtedly, encourage this type of movement. edit to add: As a whole, I do not understand Finnegan's Wake, but Robert Anton Wilson describes many pieces of it in alarming clarity and it helps me realize the unadulterated genius of Joyce.