Some times I like to start with an ingredient. And wanted like a snak in a party or a friends dinner.
I wanted to star with quail eggs. Tried fried, cook, sous vide and poached.
The poached egg had the texture and aparence that I liked.
The base was a rice cracker. With homemade lard, the mix off the egg and lard was to much oily. So I added a gari flower (japanese ginger preserved).
The craking base, lard and egg taste with the acid gari, with a touch off red pepper was nice snak.
Most off the time I start with one ingredient, think in an ocasion, and pairing the textures and flavors.
