When Inspiration Meets Creativity Greedy Anticipation Idea Library Earl of…(sandwich cart) What is aroma? The Result of Serving Food You Want to Eat Forget Your Neighbors Information clearing house A continued dialog with ideas The formulated irregular: shapes, concepts, dish A Time of Continued Learning What am I searching for? On the Creative Side of Cooking A Dozen Little Things Tiny Ideas Return to simpler History is interesting because it’s history Undiluted Discovery Do things you enjoy doing Creation of an Identity It’s not a matter of decoding, rather it is absorbing and living Tacit Knowledge The Posturing of Life Structure versus Organic Knowledge feeds imagination, imagination feeds creation Explicit Ideas Pay More Attention Elements Working Smarter The Element of Fantasy Modified During the Process of Creation Reverse Interior and Exterior Do Not Forget the Environment How to Organize Stark is Not always Simple Simple is Not Always Clean The Understated Tuning Your Mind Find applications for inventions that are in context When Your Peers Make You Better When Inspiration Bridles Creativity Chaos versus Control The smile did not make it all the way up the face The Net of Ideas The choices people make The Kitchen counter The Visual Appreciation of Flavors The Garden and the Sea Arrangement of ingredients Random applications of an idea Explaining Clearly Culinary eloquence Arrangements I Want to be able to taste and share ideas Kitchen Library Necessary Elements What is and can be a library? The Table

What does common sense tell you?

• Lemon and olive oil puree

• Prosciutto pecans • Jerk sturgeon

• Jalapeno popper burger

• Almond buffalo yogurt with peach sorbet, smoked roe, borage leaves and almond-

juniper

• Strawberry terrine

• The refinement and polishing of peasant dishes to create a garnish or new dish

• Young watercress with shaved cheese, clear ranch and raw fish

• Éclair: broth, sauces, soup, doughnut, macaroon

• Tamarind sauerkraut

• Cornmeal sugar cookies

• PB&J French toast

• Strawberry-lemon vinegar

• Chicken fried hangar steak

• Farro with corn, sage and rock shrimp

• Glue sturgeon into a roulade then stain the outside

• Tuna tartare enriched with garlic oil served with compressed watermelon and tuna

carpaccio

• Madiera concentate

• Smoked duck and bean soup

• Chickpea carbonarra

• Horseradish and beet juice stained sturgeon

• Vadouvan cream for mashed potatoes

• Bacon shrimp with jalapeno and cream cheese “super popper” • Bacon brined cod with fresh pork belly

• Old bay brandade

• Tomato salad with clear ranch dressing

• Dill pickled: pears, peaches, nectarines

• Marsala wine braised and or brined: pork, veal, beef, fish

• Carrot cake tempura batter

• Basil-macadamia nut

• Foie gras brioche sticky buns

• Saba sorbet

• Lobster with old bay mashed potatoes

• Conch and pesto: ceviche, spread, pasta sauce

• Mosaic of seafood: shrimp, tuna, scallop topped with seared foie

• Roast banna consomme turn into a jelly with gellan and gelatin: .3% high, .2%

low

• Artichoke and banana

• Spruce and lemon water for finger bowls

• Sweet buffalo mozzarella

• Stuffed potatoes made with MC and acetate sheets

• Gianduja chocolate made with Sicilian pistachios

• Smoked orrichetti

• Five minute braised kale in the pressure cooker

• Whipped coffee: .25% xanthan, 1.5% versawhip 600 and clear cappuccino base

• Coffee tartare • Clear Ranch dressing: use .6% gelatin to clarify

• Use garlic cream to make creamed spinach

• Smoked onion creamed spinach

• Smoked soubise

• Diced artichoke gel: 446g artichoke braising liquid, 6.69g gelatin (1.5%), .3%

1.33g lt 100 (high), .89g low (gellan f) .2%

• Hot apricot gel with sweetbreads, foie, salads

• Rhubarb hot gel

• Pea hot gel

• Molten pea pudding

• Molten fried corn with genugel at 1% and gelatin at 2%

• Mix egg whites and nut butters for glue as a crust

• Egg salad in a bag

• Fried key lime pie: genugel and gelatin

• Coleslaw consomme

• Hot apricot gel wrapped in prosciutto and fried

• Rhubarb-plum-miso condiment

• Tea smoked apricots with goat cheese and almonds

• Cauliflower with brandy and apples

• Roast banana broth and goat cheese

• When adding xanthan gum to gellan base applications the result is a lighter airier

preparation

• Grapefruit-ras al hanout panna cotta • Black truffle sauerkraut made in a bag

• Shavings of peas, carrots, corn with shaveable gel

• Lemon curd zest or shavings

• Grated vinegar: balsamic, sherry, raspberry

• Grated or shaved brown butter vinaigrette

• Guiness cocoa batter

• Old bay tater tots

• Streusel topped stuffed French toast

• Broccoli-seaweed condiment

• Guiness ganache

• Apricot with clams and almonds

• Thicken chestnut or spelt flours with hot water and then fry

• Challah of foie gras

• Muffin tin baked eggs for sandwiches

• Ginger beer and blackberry sorbet float or spiked drink

• Chicken in three services

• Vermouth hollandaise

• Mozzarella hot gel with its whey

• Cook provolone in vacuum bags then roll thin and slice (68 degrees C)

• Toast ravioli

• Poached eggs with smoked groats

• Prosciutto salt

• Marcona almond bread • Frittata made in muffin tins

• Ranch dressing in batter for fried clams, calamari, oysters, or as coating instead of

egg

•

• Jalapeno-peach

• Watermelon ceviche

• Buffalo mozzarella BLT

• Coffee-rum sauce

• Pressure cook garlic and balsamic together

• Pressure cook soy and garlic together

• Roast garlic mosaic

• Nectarine caraway gel: 639g nectarine-caraway base, 1.91 (.3%) Lt 100, .639

(.1%) Gellan F and 6.39g gelatin (1%)

• Roast garlic and smoked onion puree assisted with .1% xanthan gum

• Curried oranges

• Maple-burnt sugar pudding

• Maple burnt sugar water then thicken with genugel at 1%

• Smoked trout skin handrolls

• Smoked creamed corn

• Smoked onion mayonnaise

• Salumi flavored cashews: chorizo, salumi, pancetta, prosciutto

• Smoked onion mayo with fish tacos

• Gazpacho sphere • Salmon threads and dried horseradish condiment

• Calves brain as an emulsifier

• Quillaia: from soap bark tree is a great emulsifier .1%

• Balance coffee-date-mustard sauce with key lime juice

• Nectarine-caraway: sheet, pudding, pearls, blanket

• New chorizo puree: pressure cook chorizo for 50 minutes, then puree to form a

spread

• Oyster lace cookies

• Poach oysters for 10 minutes at 48 degrees C then chill

• Caraway pork belly

• Pork belly in rye bread brine

• Lardo draped over: eel, tartare, beer, rice roulade

• Coffee caramel

• Cream cheese consomme

• Healthy foccacia: 1c high gluten flour, 1c semolina, 1c spelt flour, ½ T salt, 1 ¼ c

water, 1 ½ t yeast

• Grilled fingerling potato ice cream: 704g fingerling potatoes, 480g heavy cream,

60g agave, 560g milk, 8g salt

• Smoked pasta around trout for ravioli

• Smoked pasta agnolotti with onion filling

• King crab legs like bone marrow gratin with creamed spinach and veal

• Smoked rice boudin blanc • Lobster-salted butterscotch hot pudding with gellan: perhaps miso or violet

mustard

• Pressure cook nigella seeds

• Smoked or tequila habanero roe with peach sorbet

• Roe with key lime pie ice cream

• Clear strawberry lemonade

• Old bay mashed potatoes with bass cheek and ribeye cap: make old bay milk for

cooking potatoes

• Strawberries with miso whipped cream

• Spelt and herb transparent pasta sheets

• Bone marrow jelly made with gellan so it can be diced

• Bone marrow sheets

• Caviar brine

• Diced raisins made with gellan

• What should not be diced? Then figure out how to capture the flavor and texture,

make a gel and dice

• Tuna with pickled watermelon rind

• Artichoke gellan topped with shaved truffles for part of a tart

• Coffee soda

• Glue sausage meat to blanched skins and then sauté for crispy skinned sausage

• Side dishes, multiple preparations of a dish component done on the rim of a plate

hence the name side dish

• Could you use a sandwich as a crust? • Old bay, chemoula, other spice blend breads or noodles

• Ranch dressing tartare

• Ranch dressing mashed potatoes

• Ham salad ravioli with roasted pork tenderloin

• Clear german potato salad

• Chicken wing cordon bleu

• Orange comb

• Crispy whipped creamsicle

• Fried coffee and banana pudding

• Rhubarb loins or quarter loins

• Barley: chowder style cooked for twenty minutes in the pressure cooker

• Malted tootsie rolls:

• Crispy sauternes yogurt

• Smoked tootsie rolls

• Hot sheets of sweet and sour sauce

• Beef with pickled peanuts

• Key lime crème caramel

• Key lime caramel sauce

• Set olive oil jelly with 1.5% gelatin

• Black cardamom sorbet: 955g cardamom water, .2% xanthan gum, 205g

buttermilk

• Rootbeer-tamaind-soy brined short ribs

• Clear milk and cookies • Clear oreos to make a soda

• Smoked scallion-tender almond and artichoke soup

• Graham cracker: spaetzle, gnocchi, cavatelli

• Olive oil broth for clear olive oil jelly: 1500g olive oil, 4000g water, 12g salt, 40g

light agave, 35g dark agave, 100g olive brine

• Smoked peking duck broth

• Chickpea spaetzle

• Tuna in horseradish consomme

• Cherry almond condiment with cheese

• Scallop-rhubarb

• Rhabarb and buckwheat groats

• Use dried flower petals as final garnish for vegetable stews

• Grilled cheese soup

• Horseradish and rootbeer

• Whipped rootbeer

• Crispy goat cheese: use crispy yogurt base recipe

• Onion Comb

• What else could be comb? Truffle, banana, strawberry, pea, ginger, foie gras

• Use garlic puree in pasta dough

• Pressure cooked garlic cavatelli

• Jalapeno-sicilian pistachio condiment

• Weigh one T of coffee to figure out what one cup of coffee weighs

• Clear dressings: ranch, ceasar, thousand island, Russian • Sprite sorbet

• Hot cheese oils on fish: parmesan, cheddar, comte

• Apricot-yuzu consomme

• Apricot-yogurt panna cotta: 807g apricot puree, 1363g yogurt, 145g agave, 500ml

water, 42.2g gelatin (1.5%)

• Parmesan water: 1156g parmesan, 7000g water yielded 3641g base which is

clarified with .5% gelatin 18.2g

• Apricot-sambal

• Apricot salad

• Pressure cook onions for onion stock

• Clear onion soup

• Peaches and Sicilian pistachios

• Smoked sweet potatoes

• Salmon with Sicilian pistachios

• Raw fish with olive oil jelly

• Feta with dehydrated watermelon

• Watermelon pudding with UT3 (5.7%) yields pliable pudding

• Tea smoked cabbage

• Smoked green peppers

• Plum pudding made with umemboshi

• Apple bacon

• Smoked banana jam

• Scrambled bacon • Smoked balsamic vinegar syrup

• Grapefruit sherbert

• Cocoa sorbet with shiso condiment

• Gin and tonic crisps

• Green eggs and clams: play off clams in green sauce

• Scrambled green sauce

• Scrambled bourride

• Nut syrups/sauce/demi glace: pistachio, almond

• Cucumber soup with medium diced melon cubes

• Hamachi with compressed melon

• Compressed watermelon with feta, shrimp and basil

• Roast foie gras with jalapeno and compressed melon condiment and raspberry

vinegar syrup

• Creamed spinach with ramp tops

• Curried candied ramps

• Ramp green pasta

• Olives poached with grand marnier and brown sugar

• Tequila and tonic

• Mustard ramps vinaigrette

• Charred ramps en pappilote

• Smoked shrimp grits

• Smoked shrimp neuburg

• Honey-mustard braised elf mushrooms add white soy, Tabasco, sherry vinegar • Thyme-lemon zest condiment

• Freeze scallops and shave thinly

• Tamarind-madiera sauce

• Zucchini crumble or crisp: foie, fish, sweetbreads

• Nuts in a cauliflower sauce

• Crustacean hot crossed buns

• Sauerkraut bread

• Brown butter brioche

• Purslane-rhubarb

• Wood smoke and damp pine

• Clear butterscotch

• Lobster with butter poached raisins and minced jalapeno

• Green tea financier

• Sea bean and toasted pistachio-radish salad with fluke

• Parmesan with hearts of palm

• Almond-dried cherries-aged cheddar

• Jelly roll of goat cheese

• Abalone in bacon broth

• Olive oil and brine jelly: clarify a broth made with olive oil and brine then turn

into jelly: try other oils: walnut, pistachio

• Pecan sheets: savory or sweet

• Nut milk jellies

• Pistachio consomme • Bacon vinegar to pickle eggs

• Dip dome mold in whipped K100 then dry in the oven to create oyter domes

• Ras al hanout sabayon with braised white asparagus

• Cryo blanch white asparagus

• Pickled white asparagus with orange blossoms

• Cup cakes with candied rose petals, flower and herb garnishes and glossy flavored

icing

• Ginger cake gnocchi

• What can be under glass: sand, water, soil, leaves, hay

• Wild asparagus stir fry: ginger scallion, black pepper

• Mosaic of crustaceans and seafood as a sheet held with gelatin or methocel

• Razor clams and fava beans or snap peas

• Chickpea-sorghum flour spaetzle

• Ying/yang of garden herbs and sea urchin

• Seaweed pesto

• Pea and roasted pistachio soup

• Elver or miniature fish tater tots

• What can we glaze in smoked dr. pepper?

• Chilled spinach salad with Chinese spice

• Freeze clear jelly sheets then cut into workable shapes and let thaw for

applications

• How small can we make a croissant

• Spruce-rhubarb sauce • Foie gras croissant: use foie gras fat in the dough

• Use pressure cooked nut puree in batters

• The flavor of toasted milk

• Use cinnamon and paris teas to smoke duck

• Horseradish-ginger-smoked soy-butter sauce for smoked duck

• What other flavored croissants can we make

• Roulade of miniature sardines like spring roll

• Dante (pecorino style cheese) broth: 1000g cheese, 5500g water cooked for one

hour. Yield is 4050g which is clarified with .5% gelatin 20.25g

• Green pepper mostarda

• Cook black chick peas for 13 minutes at high pressure then naturally cool

• Chocolate and cauliflower

• Shirred eggs in bacon broth

• Hearts of palm cooked for two hours at 83 degrees C in bacon broth

• Butterscotch consomme whipped with versawhip and xanthan gum

• Sous vide potatoes in lemon, butter and Tasmanian pepper

• Cook soaked Peruvian lima beans for seven minutes at high pressure and let cool

naturally

• Feta crisps

• Explore the synergy between konjac and xanthan gum

• Whipped oytster crisp with K100

• Giant puruvian lima beans and clam sauce • Soaked puruvian lima beans cooked for 7 minutes at high pressure with a natural

release

• Soak white asparagus in a 2.5% salt and 2.5% sugar solution

• Butter pecan consomme with roe

• Ruby grapefruit and jasmine

• Buttermilk-horseradish consomme: 3784g buttermilk, 5000g water, 10g salt,

2,891g horseradish

• Passionfruit-yogurt consomme

• Green crusted soups

• For green vegetables use a 2.5% salt solution, for root and sweet vegetables use a

2.5% salt and sugar solution

• Ramp granola

• Foie gras with butter pecan consomme

• Smoked celery

• Whipped tea of ras al hanout use 1.5% versawhip and .2% xanthan gum

• Buffalo mozzarella and tuna tartare

• Confit of semi smoked salmon with buffalo mozzarella gnocchi

• Meyer lemon-ramp green puree or blend the two

• Scrambled meyer lemon

• Scallops with asian flavored chowder, parmesan and tofu tortellini

• Basil-tofu puree

• Sweet panzanella

• Sheets of white chocolate • Juniper-combova spice blend

• Toasted ginger and almond condiment

• Fried green kiwi

• Make cauliflower pudding cubes: gellan

• Infuse vegetables with a flavored broth, then cryo blanch: prosciutto-asparagus,

fermented black bean-snap pea, smoked salmon-cucumber

• Cheddar infused broccoli cryo blanch with cheddar consomme

• Fermented black bean-sun dried tomatoes-dehydrated ramp condiment

• Beet tubes with a yogurt sheet and pistachio crumble

• Nut syrups and sauces in the style of demiglace: almond, veal, pistachio, walnut

• The integration of the croissant into savory dishes

• Whole wheat herbal pasta sheets

• Smoked marshmallow

• Lovage marshmallow

• Any fat marshmallow: use glice and sucro with glucose and : cheddar fat, olive

oil, parmesan

• Morels with lime pickle mousseline

• Beet tartare wrapped in plastic as a ball then garinised with young herbs as a salad

• Graham cracker: whipped, consomme, jelly, shortbread, petit beurre, flexible, ice

cream, pudding

• Minus 8 vinegar pudding

• Warm yogurt panna cotta

• Sea urchin-ramp croquette • Cook squab legs for 8 minutes in the pressure cooker

• A salad of leaves: celery, grape/raisin, walnut, blue cheese

• Bacon brined tomatoes or tomatoes in bacon consomme

• Compressed watermelon with feta, anise hyssop, vadouvan-shrimp

• Draped in horseradish sauce

• White asparagus with veloute of morels

• How to ferment coffee for an ideal coffee

• Pressure cook pedro ximenez and raisins for sauce

• Compressed watermelon with ras al hanout

• Tomato-strawberry-ras al hanout

• Jerk oxtail ravioli with giant shrimp

• Scrambled tortilla

• Horseradish-buttermilk broth

• Freeze dried pea and ricotta pure

• Green pistachios with white asparagus noodles

• Crunchy salted pistachio seasoned raw fish

• Squab-butter pecan consomme

• Grated horseradish cheese? How to make and what texture?

• Scrambled banana with caviar

• Ginger-olive sauce

• Smoke scented hamachi with rhubarb (use smoke powder)

• Butter pecan consomme

• Yogurt-passionfruit consomme, sheets, whipped and whipped and dried • White asparagus cappelini (cook in the freezer)

• Honeydew-ginger sauce

• Cheddar gnocchi, sheets, jelly

• Slow cooked egg with garden herb and bacon ravioli

• Chicken liver spaetzle

• Clear honey mustard to make mustard fruits

• Sashimi with capponata condiment

• Salumi ravigote

• Hamachi tartare with pickled watermelon rind

• White asparagus, bacon consomme

• What can be a mousse

• Duck served with its own meatballs made with Duck frites

• Zucchini basil crisp: 40g maltrin 100, 115g glucose, 35g isomalt, 4g salt, 90g

water, 425g zucchini

• Potato papardelle

• Yellow cake tubes

• Grilled cheese sandwich of squash blossoms on zucchini bread

• Corn-buttermilk: soup, sheets, jelly

• Purslane salad with bacon or pancetta bits

• Ramp-purslane salad

• Rhubarb glazed shallots

• Balsamic-rhubarb

• Sherry or marsala hollandaise sauce for mushrooms • Giant squid cooked in roast chicken broth

• Pico roco soup done in the style of she crab soup

• Clam stew with chowder sphere

• Can we make a methocel base that is used to line a sphere, then flash frozen in

liquid nitrogen and finally heated and served hollow and hot?

• Grilled potato: air, whipped

• Chaud froid of: clams, oyster, king crab legs: truffle, sea water, green herbs

• Brown butter-charred corn broth

• Corn-licorice

• Corn salt

• Green clam chowder

• Make ganache like mayonaisse: homogenize and reduce the size of fat globules

• Any consomme can flavor a ganache base

• Fluid ganache can then be whipped into a mousse like product

• Banana water ganache

• Brown butter water ganache

• Daikon and black truffle vinaigrette with diced jalapeno and lemon confit

• Fry spaghetti and season with spices as part of a dish

• Piquillo pepper flecked gellan tomato water, lime and curry leaf

• Liquid and chocolate ganache made with smoked cream or water

• Steam pico roco for twenty minute, then remove beak and meat to make tender

• Cambova pastry cream, curd

• Dry and smoke your own scallops • Country ham bone broths used to cook fish and vegetables

• Try agar fluid gel at 1% for tubes

• Clear fluid gel to make tubes so the interior is visible

• Blue cheese and honey sauce

• Buffalo cocks combs

• Sirloin of beef with eel ravioli

• Pancetta poached abalone

• What consomme can then be a brine for slow cooked meat?

• How to better shape meats?

• An oyster ravioli: how thin is the dough, what is the filling? Can it be veloute or

oyster stew filled

• Mortadella and lettuce condiment

• Flavors that pique, accent, highlight and make standout: peas, asparagus, carrots,

keep exploring, what is possible in the simplest of preparations to demonstrate

culinary eloquence

• Hickory sugar

• Draped in grits sheets

• Black pepper-cider, passion fruit and rhubarb

• Braise-fry tripe

• Rhubarb-red wine gel with sunflower seed rice pudding

• Rhubarb glazed foie gras

• Other glazes: red wine, lemon, port orange, corn, hibiscus, ras al hanout, passion

fruit, black berry-smoked maple, raspberry, strawberry • Sweetbreads in a variety of glazes

• Olive water jelly

• Olive caramel glaze

• Foie gras with tart strawberries

• Foie gras in yogurt lacquer: what flavor yogurt? Spruce, yuzu, lime

• How thin can a marshmallow be?

• What happens when you freeze marshmallows?

• Can we roll marshmallow like a jelly roll

• What flavors can a marshmallow hav

• Brioche-methocel for en croute: what other breads

• Make methocel sheets to make crust toppings

• Pork-kimchee ravioli on an avocado mosaic

• Quillajo is a powder which can carbonate anything(do research)

• Sherry-prune: puree, sauce

• Dried apricots in marsala

• Foie gras with green goddess dressing

• Bacon poached duck

• Strawberry-onion-balsamic marmalade

• Bacon poached beef

• Slow cooked duck breast in bacon brine for 24 hours at 52.5 degrees (while it

works and is tasty, safety is an issue)

• Shimp wrapped and poached in ramp leaves

• Foie gras with miniature churros: gingerbread, herb, corn, apricot, yogurt • Fish and onion: gastrique of nigella seeds

• Passion fruit-nigella seed sauce

• Bacon brine: duck, chicken, scallops, fluke, scallop, oyster

• Hot rhubarb: 1428g base, 4.3g high acyl (.3%), 2.85g xanthan (.2%), 1.43g low

acyl (.1%)

• Hollandaise sauce or other style pearls: make hot hollandaise base and drop while

fluid into liquid nitrogen or perhaps cold vodka

• Espelette pepper macaroon

• Miso cured egg yolks

• Wasabi peanut sauce

• Black truffle rolled omelet

• What other flavors could be in a rolled omelet?

• What fat can be a lining for something breaded and fried? Butter, methocel film,

and these can be made as tubes

• Line acetate sheets with proteins which can then shaped, breaded and fried:

shrimp, sweetbreads, chicken, scallops, fish scraps like cod

• Parmesan udon noodles with gellan .3% high acyl, .2% xanthan and .2% low acyl

• Eel and peas

• Eel ravioli in pea soup

• Sherry whipped cream

• Pickled egg yolks in paprika water

• Bacon brined egg yolk

• Bacon pickling liquid • Bailey’s caramel sauce, toffee, candy, caramel

• Fish chins, beef chin, pork chin

• Chanterelle mushrooms and orange marmalade

• Salt cod pot stickers

• Avocado-pistachio: puree, sauce

• Snap peas and chorizo

• Fish and pesto

• Barley salad with borage leaves

• Basil shortbread

• Use hickory powder in hollandaise sauce

• Hickory powder: crackers, bread, shortbread

• Bacon flakes as a crust crust

• Thin bacon candies

• Potato skin flakes

• Paprika-shallot puree in a pressure cooker: then add xanthan or MC to stabilize or

make sheets

• Chorizo manicotti

• Sheets of chorizo

• A better temperature to cook clams and mussels

• Medallions of fish topped with cubes of flavor: artichoke, cheese, exploere many

more

• A better crouton: brioche dough with MC A15C

• Strawberries and white anchovies • Pork and eel ravioli

• Zucchini crisp cloche for chilled soups, or composed salads

• Strawberry tartare with oven concentrated strawberries

• Strawberry-rhubarb terrine

• Brioche sheets

• Yemas are egg yolks cooked in sugar

• Curry leaf and mescal caramel finished with passion fruit

• Walnuts and dandelions

• Foie gras fat ganache

• Nut oil ganache

• Rose petal and grains of paradise ganache with a blend of milk and dark chocolate

• Brown butter-curry leaf ganache

• Caribe-banana-lime ganache

• What does a caramel have/have to be?

• Oyster-jelly sheets

• Lobster with white chocolate-curry leaf ganache (sheet)

• Risotto of white truffle and white chocolate

• Smoked maple chocolate

• Whiskey bourbon maple ganache

• Blis elixir chocolate

• Whiskey brown butter lump or Dungeness crab financier

• Aged vinegar chocolate

• Saba and chocolate • Distilled tobacco? Essential oils?

• Lovage and peanut butter and chocolate

• Chorizo ganache

• Ginger fish sauce glazed duck

• Dulche de leche blended with 85% chocolate

• Smoked milk dulche de leche (or cajeta—goats milk)

• Goat yogurt/butter ganache

• Endive and chocolate

• Choirzo fat and ginger with figs

• Figs stuffed with chorizo

• Figs in chorizo caramel

• Dark cherry caramel with squab and balsamic vinegar

• Lovage-brown sugar caramel with candied meyer lemon

• Candied bacon and pineapple upside down cake

• Bacon cake in savory scenarios

• Vanilla-lime dressing with tomatoes, scallops

• Lime cake

• Meat/fish poached in artichoke-xanthan butter—explore other poaching mediums

• Pure gel pistachio paste

• Sweetbreads with togarishi crumble

• Harde?

• Lavender-red wine-blueberry: crisp, ice cream

• Lavender sugared rice crispies with violet essence • Chocolate and bread ganache

• What is mayonnaise can be a ganache

• Cheese and chocolate: what else could be cheese?

• Potato and chocolate

• Elderflower and kumquat soda with cardamom

• Chufa nut macaroon

• Whipped and crispy horchata

• Pistachio financier

• Young walnuts must be pickled or preserved in alcohol

• Dots of frosting

• Chufa nut financier

• Chufa nut gazpahco

• Pressure cook chufa nuts

• Chickpea flour in a financier or clafoutis

• Onion flower sugar

• Chive blossom salt

• White chocolate-green olive brine ganache

• Goji berry truffles

• Bacon béarnaise sauce

• Bacon marshmallow: make sheets and brulee over: sweetbreads, foie gras

• Grilled shrimp cocktail with chopped salad condiment

• Goat milk and white chocolate ganache

• Anise hyssop and truffles with green almonds • White chocolate and green olive ice cream

• Rose flowers, acacia flowers, elderflowers, pistachio flowers: jelly, spice blend,

candy, pudding

• Vadouvan chile paste

• Asparagus with lime chile dressing

• Foie gras steamed bun with shaved jalapeno

• Sweetbread steamed bun

• Fermented onion and garlic oil

• Dried ramp based vadouvan

• Vadouvan: curry leaf, onion, garlic, fenugreek,

• Blend ramps and fermented black beans

• Flower and spice blends

• Gellan tea for poaching fish

• semi dried ramps and spice blend condiments

• caraway-coffee sauce/syrup

• rose petal/cinnamon/bird chile spice blend

• Chinese rice noodles layered with beef and vegetables, explore the possibilities

• Essence of charred bread

• Razor clams and white asparagus

• Arugula blossom with raw scallops, olive oil, pecorino crotonese, and black

pepper

• Rhubarb with arugula blossoms

• Nasturtium leaf pudding pearls • Melon-red amaranth

• Coffee-hot fudge

• What can be fudge, both solid and liquid?

• Is all fudge sweet?

• Savory spiced fudge

• Bacon brined cheese

• Bacon fudge without chocolate

• White anchovy-ricotta

• Sunflower seeds with lemon ricotta pudding

• Artichoke soup enriched with ricotta

• Cocoa krispies in chocolate

• Xanthan gum in beurre monte to make really low temperature monte

• Lemon puree with xanthan gum to make butter sauce for poaching meat

• Scotch with blood oranges

• Sable of toast

• Doughnut puree: what to use it for?

• Savory caramel jellies made hot: spices, infusions

• Grind pastrami into burger meat: try also corned beef, bacon, prosciutto, other

salumi, chorizo

• Black truffle muffalata

• Whipped sauternes, sherry, port with versawhip

• Whipped vegetable juice: versawhip and xanthan 1.5% and .25%:pea, rhubarb,

carrot, corn, pumpernickel: try hot with f50 • Whipped and crispy: sassafras, pumpernickel, gingerbread

• California amarone

• Comte with onion caramel: onion juice syrup

• What is a better caramel

• Time release utensil with an aroma valve

• Pressure cook cocks combs for twenty minutes

• Confit cocks combs for four to five hours at 300 degrees in bacon fat infused with

garlic

• Marinate cocks combs in a puree of bacon, onion, sherry vinegar, pickled ramps

• Pressure cook garlic for 15 minutes, then blend with a puree of parsley, celery

leaves, scallion which is stabilized with .2% xanthan gum

• Figs cooked in black pepper puree

• Ipod style blender

• Can a centrifuge help clarify

• Sucidic acid used to mimic limes under toned acid

• King Jonah tree bark is a source for quinine

• Fresh hijiki: treat in the style of a wild rice or risotto

• Source a vacu-whip

• Basil lemon butter with black cod

• Donut crusted foie gras: make doughnut streusel

• Flexible doughnut with gelatin and carrageegnan or use gellan

• Hollow bread tube with whipped tomato mousse on the outside: play off

panzanella salad • Raw fish and shaved vegetable salad

• Basil soup

• Tomatoes in clear mozzarella water

• Caramelized mozzarella water

• Savory hollow tubes, set with methocel and built on acetate (perhaps use a solid

tube to hold and position the acetate during the building and freezing process)

with complimentary or juxtaposing flavors: pesto, pumpernickel, potato, chestnut,

mozzarella, corn, brioche, chowder, bisque,

• Fill tubes of MC with activa fish: shrimp toast

• MC tubes can also be poached: potato filled with onion, broccoli filled with

cheese

• Can we make MC tubes that resemble pudding and are frozen in a process, and

when thawed have a fluid center? Do we just freeze a center or are individual

tube assemblies a better method?

• Use guides to keep the thickness of tubes an exact replicated thickness

• Radish and pistachio salad

• Onion and melon salad

• Blistered ramps and shishito peppers

• Smoked paprika integrated into corn soup

• Cilantro and smoked paprika condiment

• Sheep milk yogurt sheets

• Apply films to Teflon paper as well: figure out if acetate or Teflon paper makes

better tubes • Hollow marshmallow tubes

• Roast pepper jus and syrup

• White asparagus with violet aroma

• Passion fruit poached

• Vadouvan and beets

• Soup topped with whipped eggnog: make clear eggnog with .5% gelatin, then

whip with 1.5% versawhip and .25% xanthan gum (squash soup, zucchini)

• Clarify eggnog, then carbonate for an eggnog cream

• Turnip with exotic spices

• What balances turnips?

• Flecked and aromatic parsnip: kola nut, caraway, cardamom

• White bean veloute with mushroom stew

• Orange pepper and walnut oil

• Pistachio oil dressing

• Sunchoke tube with hazelnut pudding filling

• Liquid filled crème brulee

• Because carrageegnan is thermo reversible, we can set a base, hollow a center,

add a bottom, fill and finally top: that is many steps, is that the most efficient and

functional way?

• Spinach with boquerones and crushed hazelnuts

• Sea bean pesto

• What else is like spinach • Brioche tube with salad/ ragout in the inside: asparagus and morel, lobster roll,

crab salad, shrimp toast, peanut butter and jelly, snails and ramps

• Ramp green and potato tubes with a complimentary filling

• Chunky-creamy—saumi/chorizo/bacon—vinaigrette, sauce with pork, vegetables,

beef, lamb, fish

• Moussaka: ravioli, fritter

• Squid with green olive relish

• Strawberry and tomato

• Lovage/basil folded into chickpea puree

• Whipped and crispy: buttermilk, ranch dressing, crème fraiche, yogurt, dijonaisse:

use K100 at 1% with maltrin and isomalt

• Use a pasta maker to cut noodles of mozzarella: how to set/shape?—gellan,

carrageegnan, MC and gelatin

• Vadouvan-bacon

• Infuse duck fat or bacon fat with vadouvan to confit cocks combs

• Xanthan gum in buttermilk

• Roast fish with banana guacamole

• Crispy whipped: goat cheese, goat yogurt

• Artichoke noodles: taglietelle, cavatelli, gnocchi, spaghetti

• Make an artichoke gel then dice for flavorful chunks of diced artichoke: use

gellan and xanthan gum

• Ranch Gnocchi (1.25% A15C, 80-20 ratio): 490g sour cream, 1010g mascarpone,

460g chevre, 20g ranch blend, 470g cream cheese, 395g country bread • Make films and then layer with the help of freezing and dry in the oven to create,

2, 3, four layer films

• Use an exact spreader to create adjustable layers of film

• Foie gras marbled with blis elixir

• Black lime and honey broth

• Hot emulsions: corn, artichoke

• Hot gelatin mayonnaise as savory marshmallow

• Grand Marnier or orange zest infused milk

• The elements of orange

• Orange blossoms and green szchewaan pepper spice blend

• Gellan based hot rhubarb streusel

• Brioche gnocchi: (start with one loaf of brioche)366g toasted brioche slices, 10g

salt, 222g mascarpone, 422g water: base of 1020g then take 255g water (80-20

ratio) and add 12.75g A15C (1%)

• Carrageegnan clam chowder or other bisque ravioli

• What can be a filament? How can we use that as a crust? Does it have to be

crispy or can filaments be tender?

• Salsify-nutmeg

• Tete de moine of foie gras, with spiced crust on the exterior

• Fried rice pilaf

• Sunflower seed and ramp risotto

• Fried chicken in waffle crust

• Smoked gouda: soup, consomme, sheets, fritter • Foie gras fried rice

• Hidden pudding part of a salad

• Have a crust: cracker, wafer, skin, ham

• Cauliflower pudding: scallop, salmon, seaweed, lamb

• Toasted mozzarella: gnocchi, consomme, soup

• Black truffle black out cake: truffle cake, truffle pudding, truffle crumbs: try also

olive

• Foie gras ruggelagh

• Olive ruggelagh

• Cinnamon toast bread pudding

• Cinnamon toast gnocchi

• Smoked salmon with onion-sour cream condiment

• Shrimp with pistachio and frais de bois

• Pretzel cookies: chocolate covered pretzel, peanut butter, chocolate chunk

• Minted chocolate pudding cups

• Confit tomatoes brushed with bacon fat

• Foie gras with crispy fig gugonettes

• Milk torellini or ravioli

• Sea urchin pudding or tongues of sea urchin draped over cauliflower

• Sweet pesto

• Marsala thickened with xanthan gum

• Marsala-parmesan consomme

• Marsala ice cream • Lobster in key lime butter

• Lobster draped in key lime

• Crispy whipped corn

• How much flavor can air have?

• Foie gras mousse in crispy vinegar

• Dill-lemon vinaigrette

• Black truffle boudin blanc with borage leaves

• Chicken with sheets of bagna cauda

• Foie gras with crispy: pistachio, almond, rhubarb

• Slow cooked salmon with liquid croquette condiment

• Cauliflower in French dressing

• Mix maple sugar and rice for smoke

• Doughnut flavored macaroon

• Peach-chartreuse

• Truffles and tomatoes

• Truffle-balsamic

• Square whole in a round soup

• Almond yogurt with foie gras…explore other nut yogurts…pistachio extract

• Use genugel to make molten fried pies, balance with gelatin

• What can be a tater tot?

• Olive roasted nuts

• Beets-honey mustard

• Nuts glazed in olive caramel • Chorizo caramel nuts

• Snap peas and carrots in bacon broth

• Gastrique with sherry-maple vinegar

• Oyster crisp

• Langoustine and ginger air, crisp, sauce

• Oyster with cucumber-caviar relish

• Crispy herb wafer

• To dry: if you can dry lemon curd and you can flavor any curd you can dry any

flavor curd: chorizo, balsamic, horseradish

• Melon with clear yogurt soup and an aromatic oil

• The delicate jelly from a melon: use with roe

• Peppermint patties or other essential oil flavored base: 2cup confectioner sugar,

3T corn syrup, 2t water, flavor: knead together, cut and dip

• Whipped dried crème fraiche, sour cream

• Stew of berries en cocotte topped with lid and served with yogurt crisp

• Pressure cook smoked cocoa nibs: use as condiment or puree for sauce

• Pressure cook artichokes for 12 minutes in a variety of broths

• White asparagus-smoked trout

• Cheesecake with a pretzel crust

• Liquid key lime pie

• Visit liquid pies, cakes traditional dessert prepared in molten or semi liquid form,

also think of adding body and structure to cocktails either as a dessert or element

of the cocktail • What is and can be a crouton? What elements can it contain? What is its role?

What flavors can be brought to the dish with the crouton? Is there a shape of

choice? What other shape could a crouton have?

• Pistachio pudding

• Crispy whipped pistachio

• Salumi-grape condiment

• Cherry-olive relish

• Braised beef sauce ravioli topped with relish condiment

• Pork-caraway

• How light a sauce can we make?

• Smoked mussel: soup, sauce, sabayon

• Crispy whipped smoke

• Vermouth broth

• Fish-morel

• Fruit cassolet

• Stew of summer fruits: what summer fruit to feature? What is the ideal

preparation?

• Crispy whipped cream

•

• Dried and crispy hollandaise sauce

• Veloute of pralines

• Use methocel E4m ice cream base for chewy ice cream instead of sarap

• Cheesecake and pretzels • Crackerjack: puree, soup, pudding, cake

• Dried air: k100 at 1%, xanthan at .2 % (maltrin 100 at 3.8% of liquid) dried

in 200 degree oven actual recipe 516g water, 20g maltrin 100, 4g salt, 50g

isomalt, 1.3 g mastic: cook and strain and it yield 536g base which we add 1.1g

xanthan and 5.36g K100 now we work on flavors: passionfruit, cayenne, caramel,

lobster stock, foie gras, truffle, ginger-scallion, pepper or pressure cooked pepper:

serve with foie gras, oysters

• Yogurt crisps and a base for others: 480g non fat yogurt, 270g water, 300g

water, 5g salt, 50g isomalt, 25g maltrin 100 = base of 1130g to which we add .2%

xanthan gum 2.26g and 1% K100 methocel 11.3g the methocel is dispersed in the

300g water/ dry ingredient solution at just under a boil, then whisked into the base

• Horseradish leaves

• Lobster with fennel pollen-szchwaan peppercorn blend

• Grill then pressure cook citrus for sauce, puree, pudding, sheet

• Fried wild rice

• Dried horseradish crust

• Passionfruit pudding

• Clear hot apple jelly: what can be set in it? Consomme jellies hot or cold: brown

butter, foie gras, onion, cheese

• Pressure cook spices then puree with oils for flavorings

• Beer salt, beer sugar

• Use lego sheets as molds

• Bacon-green bean • Potato rods made with pineapple corer

• Ranch dressing macaroons

• What can be a macaroon?

• Horseradish macaroon, how to improve?

• Tamarind-lobster sauce

• Potato pudding or pearls to blend with caviar, use for potato salad: how to flavor:

grilled, with bacon, as a chowder, vichysoisse

• Pancakes in what form?

• Ginger risotto: scallop, foie

• Giner-barley risotto

• Honey brined lobster

• Lime-honey consomme

• Cheese cured fish, meat

• Salt cod croquette sabayon

• Pear oil or other dried fruit oils

• Whipped smoked pear sabayon made by poaching smoked pears

• Pears poached in bacon broth

• Pressure cook Japanese rice for risotto

• Pressure cook squid

• Sablefish with maple-kasu and spiced broccoli rabe

• Parmesan soup with yuzu sabayon and mushroom stew: matsutake, black trumpet,

morel, king oyster, woodear

• Bacon-corn-jalapeno pudding • Shaved country ham like bonito

• White asparagus pudding with .5% iota and .1% kappa

• Salt cured and pressed egg yolks like bottarga, try with young eggs

• Country ham-broccoli rabe

• Chicken-broccoli rabe ravioli

• Zucchini-country ham, try also bottarga

• Slow cooked eggs on charred scallion relish topped with chards of cheese

• Zucchini pumpernickel

• Bacon broth for risotto

• Zucchini soup with clam ravioli

• Smokey blue cheese jelly

• Steak or short ribs draped in salsa verde

• Ravioli of salsa verde with steak, scallops, sweetbreads, ravioli

• Grilled potato broth for cooking potatoes

• Pressure cook clams or mussels: is it beneficial?

• Filet or ribeye pastrami

• Veal pastrami

• Soak citrus in isomalt-glucose water solution, then dry to make crispy

• Homogenize buttermilk-olive oil

• Salsa verde margarine

• Can we do anything with frog eggs?

• Figgy pudding with whipped foamy sauce with MC F50

• Dried aioli or mayonnaise • Sea urchin-ranch dressing or sea urchin ranch dressing

• Sea urchin meringue then air dry and make crisp

• Brioche gnocchi with roast foie gras, and assorted seasonal fruit

• Shagbark maple syrup

• Chestnut cube

• Hot cherry jellies

• Juniper-wolfberry puree

• Allspice-sesame seed puree

• Rhubarb-lime leaf: scallops, sweetbreads

• Roasted lobster with chicken jus and brioche gnocchi

• Horseradish sheet, ribbon, pudding

• Great cheeses: Pyrenee ossau, Cobb Hill, Ascutney Mountain, Sprout Creek

Toussaint

• Brown butter consomme balanced with yuzu oil

• Blue cheese ganache

• Smoked bread with smoke powder

• Smoked biscuits or smoked crackers

• Steak: grilled onion relish, diced romesco, green herb condiment, balsamic

consomme

• Shrimp or lobster chawaan mushi: gellan or MC

• The flavor of grilled artichokes

• Olive-basil-grilled eggplant-onion-yogurt ravioli

• Confit egg yolks in bacon fat at 65 degrees C • Use carrageegnan to make scrambled bases

• Test activa ti in dairy based applications: ricotta, mozzarella for noodles, sheets,

gnocchi

• Foie gras pastrami

• Goat hangar steak, flank, skirt, neck

• Country ham brine for pork porterhouse

• Prosciutto brine

• Foie gras in hot onion jelly

• Three year aged gouda consomme

• Sauternes soaked fourme d’ambert

• Lobster brined lobster

• Shrimp brined shrimp

• Fold anchovy-preserved lemon puree into rillette

• Gellan pearl base dropped in iced vodka

• Duck breast cooked in the style of pork belly

• Beef with braised meat ravioli/torteloni

• Use carrageegnan in ravioli filling

• Dried fruit muffins for part of a cheese course

• Use legos to set an form gels

• Seaweed brine: squab, duck, sweetbreads, pheasant

• Lobster-ras al hanout-elderflower

• Caraway-garlic-cumin-onion-parsley: seasoning, marinade for duck, cocks combs

• Tomato-rhubarb salad with leaves of nasturtium • Smoked balsamic dressing

• Cucumber-sour cream pudding as part of a croquette

• Compressed broccoli stems

• Charred snow or snap pea salad

• Cook cucumber strips in bacon fat

• Thinking about foie gras prosciutto for the summer. Marinate/brine the foie in prosciutto or country ham brine, then either slow cook, set and press, air dry a

bit...still in idea mode, thoughts?

• White burgundy jelly sheet flavored with…

• Hot clear sauternes sheet with gellan

• Clear banana jelly made with freeze dried banana for the consomme then set with

gellan

• Hot clear jellies with consomme and then set with gellan or gelatin

• Persimmon-truffle

• Flexible oil based pudding

• Smoked paprika tahini

• Sauerkraut mayonnaise

• Confit then tempura rhubarb from a frozen state

• Fried pies of fruits and vegetables made with iota carrageegnan in the base at .7%:

rhubarb, cherry, strawberry

• Roast chicken jus topped with light and airy foie gras sauce

• Mushroom mamalade examined to mirro traditional marmalade

• What else could be a marmalade • Fiddlehead fern: bacon-garlic-jalapeno, fermented black bean, Chinese sausage

and onions

• Aligote gnocchi

• Tabasco pudding

• Tabasco consomme

• Clear dijonaise

• Duck, lamb, squab: poached in marine vinegar

• Chanterelle-bacon relish

• Salt roasted giant white asparagus

• Dress a protein with particular flavors then top with a lighter or thicker sauce,

foam, sheet, sheen

• Blood sausage made with beets

• Sea urchin with smoked noodles

• Smoked noodles with crab and jalalpeno

• Tomato ragout with basil and smoked noodles

• Pork palmier

• Smoked lard or duckfat

• Softshell crabs and dandelion greens

• Dandelion greens and sausage or sausage seasoned shrimp

• Smoked duck tongue confit, wrapped in shiso and then tempura

• Cocks combs and basil

• Chicken blended with pressure cooked nut puree: try also fish, sweetbreads

• Bee pollen-grains of paradise-salt-sugar blend for seasoning • Szechwaan pepper and pears

• Cooking Cocks combs: soak overnight in either salted water, brine, milk, seltzer

or buttermilk: drain and rinse, blanch for 3 minutes in boiling water then drain in

cold water. Rub skins off. Season with flavorings, and let rest. Cook in duck fat

at 250 degrees for 2-3 hours: should be soft and gelatinous.

• Salt cod polenta

• Cucumber carbonarra

• Foie gras-mole tootsie rolls

• Orange-lime-chile vinaigrette

• Bone marrow and snail ravioli

• Avocado marble topped avocado terrine

• Unlaid chicken eggs, what can we do?

• Sourdough toast mayonnaise

• Ras al hanout: fish, ice cream, lobster, noodles

• Candied walnut consomme

• Apple-long pepper relish

• Idzabel cheese: flan, gratin, gnocchi

• Try serving slow cooked quail eggs in a jar: how many eggs?

• What is the ideal seaweed for flavoring butter

• Slow cooked eggs in the shell, then chill, then place in mason jar to warm

• Caraway caramel cooked in a pressure cooker.

• Sherry jellies with blue cheese and scallops

• Almond-marachino cherry marble: bothe pressure cooked separately • Stew of pumpkin seeds bound with pumpkin puree

• Foie gras streusel for cake to serve with foie

• Ponzu consomme: soy, onion water, yuzu juice, balsamic, ginger

• How to make giant peas?

• If pomegranates have kernels like corn, can we make popped pomegranate?

• The essence of rhubarb

• Snap pea salad with whipped parmesan

•

• Conch Bolognese

• Use a micro plane to grate frozen: abalone, conch, squid, mountain yam

• Squid carbonara with onsen egg

• What will benefit from marinating and curing which can then be served as a

topping or dressing?

• Rice pearls or orbs

• Fried rice pudding

• Cauliflower pudding orbs

• Yuzu curd orbs

• Fresh cheese gnocchi with ranch dressing flavor

• Pressure cooked garlic-lovage puree—also try shallots and spring onion

• Aerate cheesecake in an isi canister and set with MC

• MC quiche in an isi canister

• Pudding orbs: avocado, corn, pea, parsnip, carrot, cherry • Black pepper pudding pearls: 440g skim milk, 70g brown sugar, 4.5g salt, 12g

peppercorn puree: yields a base of 526.5g which we add 2.6g iota (.5%) and .52%

kappa (.1%)

• Sea urchin on pesto risotto

• Smoked canned tuna

• Confit of smoked razor clams

• Junior mint ravioli

• Chocolate tubes with gellan by dipping rods and letting set, try rigatoni as well

• Yogurt rings with gellan

• Onions cooked in chocolate

• Miso shortbread

• Chocolate pepper ice cream

• Off center ravioli, square or round with thin shavings in the pasta

• Pistachio crisp with MC

• Ravioli doughnut style

• Pistachio Streusel

• 100g pistachio flour, 100g brown sugar, 100g flour, 100g soft butter, salt, bake at

350 degres

• chocolate sorbet jelly

• Blend kappa and iota carrageegnan as a coating for fish, meat, sweetbreads

• What fat can be in? What fat do we use?

• Petri dish of snail, watercress, red wine pudding, pumpernickel gnocchi, morels

and cheese • Rosehip and rhubarb: 420g rhubarb base, 3g salt, 100g rosehip conserve: adjust

the amount of carrageenan to .5% iota, .1% kappa

• Rhubarb base: 730g rhubarb, 6g salt, 50g elderflower syrup, 185g glucose, 175g

water: pressure cook for five minutes and puree

• Avocado gnocchi with morel mushrooms

• Hot rum jellies

• Black pepper sabayon with pepper puree

• Hot pepper jellies

• Raw shrimp with smoked soy sauce

• Miso-basil soup

• Miso soup pudding

• Jalapeno-lime salt

• Sea urchin wrapped in shiso and bric dough and fried and served with an herb

mayonaisse

• Tuna tartare with yuzu olive puree

• Uni with olive oil ice cream

• Flan pods with sauce poured over the top

• Scallop with basil rods

• Sake with vanilla, mahleb or tonka beans

• Mustard-basil oil: try other spice and herb blends

• Julienne of chrysanthemum leaves as a condiment

• In making shrimp head tempura, remove the outer shell, legs and eyes to have a

center morsel of meat • Thinly score cured fish then broil or crisp

• Yuzu kosho butter sauce

• Herb-kosho: basil, lovage, shiso

• Marinated squid with raw egg yolk

• Sashimi with salted cranberries

• Cranberry-anchovy sauce

• Sea urchin mosaic with: avocado, corn, pesto

• Sea urchin with lychee tongues

• Chicken skin hand roll or smoked chicken skin hand roll

• Gin and cucumber pudding pearls with raw fish draped on top

• Chicken skin hand roll with jalalpeno-hoisin

• Smashed egg toast

• Lardo of lemon

• Fried chicken: consomme, sauce,

• Cook quail eggs for 45 minutes at 65 degrees C for smashed egg mosaic

• Lobster with minced charred scallion relish

• Paella of spring vegetables

• Pumpkin seed paella

• Use marine vinegar for Japanese rice

• Japanese eel with blis elixir

• Coconut and goat cheese

• Pressure cook garlic for mosaic

• Balsamic eel glaze • Molasses or brown sugar miso

• Ketchup-miso

• White asparagus veloute with sea urchin, frais de bois

• Vegetables in relish dressings

• Hoisin cake

• The importance of flavored crumbs

• Pork braised in seawater

• Mustard-kasu

• Sundried miso

• Pressure cooked sun dried tomatoes with yuzu, balsamic, soy and perhaps

powdered hickory

• Dried oregano in Japanese influenced dipping sauces

• Fermented black beans with dried oregano

• Black bean-lovage mosaic

• Fermented black bean hollandaise sauce

• Argan oil ice cream

• Pressure cooked sesame seed: black or white

• Pressure cooked mustard seeds

• Matouks hot sauce blended with a variety of marmalades

• Argan oil blended with olive oil as topping on raw fish

• Sake-miso-mirin

• Tabasco-miso

• Tabasco-ponzu • Matouks-ponzu

• Olive brined jalapeno

• Fold watercress puree into dressings

• Smoked membrillo then use as is or a sauce base

• Wolfberry infused vodka for bloody mary

• Pressure cook mole

• Elderflower-sake

• Hoisin sauce in bloody mary

• Smoked hoisin sauce

• Lychee liquer

• Dried apple infused alcohol

• Sochu infused with pineapple and ginger: dried

• Julienne crust: persimmon, ham, apple, pineapple, onion

• Pressure cook soffrito

• How to get egg whites to hold water?

• Cucumber lasagna

• Smoked peanut-cornichon relish

• Minted yellow cake infused with menthol

• Pumpernickel gnocchi with frog legs

• Corned lamb

• Black truffle Cuban sandwich

• Gluco-alginate ratio: use alginate in solution at .5%, use gluco at 2.5% and use

.2% xanthan for water retention • Rhubarb-charred scallion relish

• Wolfberry-horseradish

• Carrot-green olive relish

• Small run roe

• Tempura raft with a blend of vegetables and protein

• Whole mushrooms roasted in bacon fat

• Beef poached in smoked or just plain pecan milk

• Egg yolk set in the center of hot mozzarella

• Olive miso

• Hot passionfruit jelly diced

• Mozzarella milk as a soup base

• Fava bean-rhubarb relsish with jalapeno and raw fish

• Pressure cooked onion and miso sauce

• Fava bean-jalapeno

• Vegetable in the raw

• Fish with lemon and crispy shallots

• Brine fish and serve raw

• Frog legs on a stew of mushrooms

• Peppers on skewers which we could weave with bacon or other salumi

• Oysters draped in mushroom bacon

• Mushroom bacon

• Mushroom escargot style

• Sake-garlic cooked in the pressue cooker • Mozzarella chawaan mushi with basil, balsamic consomme and lime leaf oil

• Lime pickle marmalade

• Key lime marmalade marinade

• Lamb-greek salad condiment

• Condensed milk as the base for pie: pecan, rhubarb, key lime

• Five hour rib with black truffle marmalade/bbq/shavings

• How to make julliened bbq sauce

• Chicken and its pie

• Shrimp wrapped in chicken skin and deep fry

• Tequila-lime pie

• Rum cake

• Pressure cook base elements then fold in colored herb puree: salsa verde, pesto,

green goddess

• Blocks and rows

• What can be powdered for spice blends

• Pressure cook garlic then fold in basil puree

• Green goddess grits

• Ricotta-tarragon-mustard: gnocchi, spaetzle, cavatelli

• Leaves of broccoli

• Olive-yuzu cavatelli

• Green olive-yuzu with duck, foie, squab

• Green olive-yuzu puree: 400g green olive in brine, 190g yuzu confit, 100g water,

50g sugar • Lobster salad with blood orange sherbert

• Pumpkin seed minestrone

• Sea urchin with white asparagus

• Pressure cook conch in yuzu oil

• Pressure cook jars of shallots then puree

• Pressure cook chestnuts to make a silkier puree

• Banana with scampi flavors

• The earthy quality of the chufa nut

• Foie gras with salsa verde

• Foie gras with violet and or nasturtium blossoms

• Covered in miniature blossoms: arugula, shiso, mustard

• Freeze dried citrus

• Fava bean puree with carrageegnan: sheet, diced, coating

• Freeze dried fruit in sable: apricot, strawberry, tart cherry

• Cous cous of nuts

• Huge eggplant crisp with MC

• Pistachio-grapefruit with sea urchin and bay scallops

• Tomato pate with gellan

• Noodles or ravioli of sea urchin

• Fold sea urchin into sheets of ravioli

• Buttermilk poached: lamb, veal, beef

• Cucumber-yogurt cream with xanthan gum

• Cucumber-yogurt sausage flavors • Sea urchin chowder

• Smoked mozzarella pudding

• Turnips and parmesan

• Smoked mozzarella sabayon

• Turnips and snails

• Fresh cheese gnocchi with morels

• Research sherries and what is possible

• Whipped sherry

• Morel mushroom fondue with shallots, yuzu and curry leaves: lobster, shrimp,

scallop

• Salumi fat seasoning

• Leaves of mushrooms or other giant “leaves” draped around: fish, meat,

vegetables, jellies

• Seaweed and brown butter as the butter for tables

• Spring vegetables and raw fish preparations

• The linking of 3-5 dishes that in a row unite and by themselves are individual:

aesthetic and taste

• Blue cheese mozzarella

• Sun dried tomato-balsamic puree: 270g balsamic, 315g sun dried tomatoes in oil,

pinch of crp, 25g soy sauce, 10g yuzu juice

• Scallop seasoned with sweet woodruff

• Pineau de Charentais and artichokes

• Hot jelly of chartreuse • Veloute of oysters and eggs

• Clear sour cream

• Membrillo of: lemon, lime, ginger

• Vanilla-pepper puree, syrup, foam

• Pressure cook yuzu confit, lemon confit, lime pickle

• Langoustine and lamb kidney

• Cumin-rhubarb

• Shallots poached in goosefat

• Artichoke soup with banana in textures

• Lime cardamom

• Oyster-nasturtium leaves and flowers

• Pea soup with woodear mushrooms

• Yuzu-green olive-cheese-piquillo: ravioli for fish, meat

• What if we roasted fish and meat with chunks of citrus? What else could we add

to the pan

• Lobster with white anchovy-white bean ravioli

• Fish with golden raisin puree and harrisa sabayon

• Crab in mayonnaise

• Artichoke parfait

• How to perfect organic?

• Zucchini-parmesan-lemon jelly relish

• Stew of mushrooms over 15 herb pudding

• Black olive dressed green beans • Cardamom-pepper infusion

• Conch in the style of chicken fried steak

• Conch and black truffle ceviche

• Hot cheese jelly with an oyster

• Sunflower seed risotto bound with a variety of vegetable purees: corn, parsnip,

chestnut, pea, asparagus

• Foie gras curd

• Hot coconut cream pie or just set coconut cream pie

• Gin and tonic pudding

• Ricotta tapioca

• Can you pressure cook tapioca?

• Green olive cavatelli, spaetzle, orrichetti,

• Pressure cook shallots then puree with basil as sauce, soup etc

• Pressure cook spring onions and puree with lovage or celery leaves

• Slow cook eggs, chill then reheat at low but warm temp

• Boudin blanc made with nut puree

• Passionfruit yogurt pearls

• Passionfruit-yogurt false soufflé

• Tome de Alsace with honey, apple, lime curd doughnut

• Pumpernickel sponge cake

• Lime salt-sugar crystals

• Hoisin-pickled jalapeno sauce

• Pressure cook lemon, squash, garlic, onion then fold in UT3 and dry as sheets • Pistachio false soufflé: 190g pistachio, 105g sugar, 50g butter, 445g water, 10g

salt, 235g mascarpone, 15g pistachio oil—yields 732g base, 183g water (80-20

ratio) with 9.15g A15C (1%), 1.83g xanthan gum (.2%)

• A bar of soap

• How to make a stew look great?

• Wet versus dry foams

• Floating food on sound waves

• Black olive espresso made with dried ground olives in an espresso machine

• Dosed delivery of flavor

• Cloche of enclosed sound waves

• Sous vide in a pressure cooker

• Cappuccino of tea made with MC F50

• Olive-sherry sauce

• Black olive cavatelli

•

• Pressure cooked beans, what is the perfect timing

• Pistachio jelly

• Souffle in a can made with MC: pistachio, rhubarb, chocolate and water, freeze

dried fruits, apricot and almond made with the two pressure cooked together,

buttermilk, sour cream, cream cheese

• Can we microwave a soufflé?

• Intant cappuccino milk with MC

• Peanut milk tofu • Agar-carrageegan pearls

• Duck with minus 8 syrup

• Lemongrass juice

• Mango eggnog

• Mango-caper-gherkin-chile relish

• Rhubarb salad dressed with balsamic consomme

• Beef with conch ceviche vinaigrette

• Cuban steakhouse

• Jerk lobster

• Conch ravioli with steak

• Eel with olive crisp, foie gras sheet, perismmon puree

• Eel with apple-jalalpeno relish and yogurt sheet

• Foie gras with violet yogurt

• Hot smoked tomato jam with gellan .3 high acyl, .2 xanthan, .1 low acyl

• Can we stain jellies? Balsamic stained tomato, tomato stained mango, watercress

stained yogurt

• Synergistic flavors in jellies

• Gellan jelly dipped in MC

• Pudding with shape

• Watercress jellies

• Hot rhubarb-strawberry poe

• Toss olives in powdered sugar to glaze

• Brown butter butter in pistachio crumble • Orange blossom salt: try infusing with other blossoms

• Frozen puree of anything set in a thin sheet on top of a bowl with components

underneath and then warm sauce poured on top

• Confit conch and in olive oil with herbs and spices work on time and temperature

• Prune-olive sauce

• Corn with basil cream

• Brown butter soufflé made with MC

• Olive brine consomme used as a sauce

• Kaffir lime and mushroom essence

• Lime leaves and banana

• Frog legs with garlic bread: soup or gnocchi

• Indian spiced chicken wing confit

• X draped in a large sheet of egg yolk

• Brown butter brined lobster

• Bacon brined shrimp

• Langoustines in roast chicken brine

• Foie gras brined shrimp, langoustine, lobster

• Horseradish brined steak

• Lobster with calabrezzi spiced honey: sauce, jelly, sheet

• Macaroni and cheese that is light, rich and an incredible taste

• Warm ricotta

• Zucchini and parmesan soup with shellfish ravioli

• Corn pudding orbs foe stew of: oyster, grouper, shrimp, lobster • Parmesan and zucchini: lobster, foie gras, sweetbreads

• Caraway-mustard sauce

• Apricot-caraway relish

• Celery root and banana

• Roe in banana consomme jelly

• Corn in chorizo cream

• The essence of a buttered English muffin with fresh honey

• The aroma of baked biscuits and scones

• Banana and crabmeat fritters

• Carrot sheets

• Why is salsify boring? How to highlight it?

• Puree condensed milk with nuts: peanuts, almonds, pistachio, walnut, pecan

• Pistachio yogurt

• Try to pressure cook pike to soften the bones

• How to make a crispy web

• Cream sherry and orange ice cream

• Roast foie gras with cherry yogurt and pistachio streusel

• Lemon-cheese jelly

• Vanilla pudding with foie gras

• Foie gras and butterscotch pudding

• Turbot collar: ginger-scallion-lime béarnaise

• Caviar and chestnuts

• Long pepper gastrique • Goat gouda water jellies

• Hot fruit tartare jelly as a topping for fish

• Smoked apple jelly with apple juice and smoked maple syrup

• Tarragon veloute with white asparagus

• Pressure cook wolfberries with sundried tomatoes for five minutes

• Butter seasoned with brown butter solids

• Egg yolk confit piped as tubes and frozen and cut to be a crust or rolled around

asparagus

• Sherry olive sauce made in the pressure cooker

• Avocado pot stickers

• Charred sauce with body

• Tea tree and citrus

• Egg yolk confit draped over a hot foam

• Asparagus with tomato salad condiment

• Sesame oil and smoked paprika

• Confit of razor clams

• A perfect mussel: basil, ginger, lime, salt, butter

• Whipped malt vinegar

• Minus 8 vinegar reduction

• A better oyster

• Oyster and its pudding

• Cheese jellies: 380g cheese water, .76g xanthan gum(.2%), 1.14g high acyl gellan

(.3%), .38g low acyl gellan (.1%) • Specific honey vinaigrette

• Blend almond milk with sweetened condensed milk

• Hot yogurt jellies: 480g yogurt, 500g water, 85g sugar, 7g salt, 1.65g Jasmine oil:

Heat to a simmer then strain—yields 810g water to which we add 2.43g high acyl

gellan (.3%), .81g low acyl gellan (.1%) and 1.62g xanthan gum (.2%)

• Hot yogurt jellies mixed with diced mango

• Rosehip mustard

• Tandori spiced sweetbreads and chicken wings

• Eucalyptus and mandarin

• White chocolate: biscuits, shortbread, cookies

• Diced raw tuna and hot cheese jelly

• Smoked ice: cubes, planks

• Comte jelly

• Caviar carbonara

• White chocolate mayonnaise with octopus

• White chocolate veloute and oysters

• False squid made with cheese noodles

• How to incorporate a tuna melt?

• Pressure cook garlic for pasta dough

• Covered in circles

• Fish in tete de moine

• Baked stuffed clams with garam masala

• Steak flavors • Tomao-orange marmalade

• Wolfberry marmalade

• Bee pollen and grains of paradise

• Fennel pollen and szchwaan peppercorns

• Garam masala with small fish

• Baked beans and snails

• Tomato-plum salad with balsamic consomme

• St patty’s day sundae: cubes of toasted soda bread, guiness ice cream, irish

whiskey and golden raisin caramel with brown sugar

• Watercress sheets

• Tomatoes with balsamic consomme and olive oil

• Melon in balsamic consomme

• Corn cream whipped over roasting jus

• Condensed milk and chestnut puree

• Foie gras with pressed crustacean-lime sauce

• Chicken jus and aged balsamic vinegar blended together as a final sauce:

sweetbreads, foie, chicken, langoustines

• Marmalade and olives

• Black truffle ravigote

• Avocado tortellini

• Nut oil enriched ketchup

• Loin of meat and par-cooked potato compressed together

• Grape syrup glazed olives • Duck brined duck

• Peking duck brine

• Smoked confit of gizzards

• Duck poached in brown butter and marmalade sauce

• Pressure cook chicken feet

• Pressure cook pumpkin seeds for one hour

• Foie gras with lime yogurt

• Sun dried tomatoes and hazelnut oil

• Lime consomme: lime leat, caramel, lime juice and zest, black lime

• Enrich risotto with dressing: ravigote, Russian, ranch

• Prosciutto grilled cheese with lobster

• Make chowder or lobster bisque hot jellies and dice and mix like a salsa to serve

as a condiment

• Hot rhubarb jellies

• Soffrito and sea urchin

• Black truffle boudin blanc fried dumplings

• Bacon stock made with bacon and chicken feet

• Yuzu-chestnut

• Sweetbreads with goji berry bbq sauce

• Froglegs with rhubarb bbq sauce

•

• Chestnut-lime leaf

• Use Petri dishes to dry edible films • Wolfberry and horseradish

• Rhubarb-horseradish-sea urchin

• Sea urchin with baked bean style pumpkin seeds

• Exotic nuts and spice blends

• Clear cream cheese savory or sweet

• Scrambled yuzu served in an egg shell use cream cheese as the base

• Scrambled eggnog served in an egg shell use mascarpone as the base

• Wolfberry ketchup

• Vanilla ice cream with olive oil poured on top

• Eel and pork rib terrine with balsamic consomme

• Multi-flour pasta dough: 55g glutinous rice flour, 60g tapioca flour, 60g rice

flour, 100g 00 flour, 100g egg yolk, 102g whole egg, 20g olive oil: the dough is

silky and smooth and makes nice noodles and sheets, perhaps some more hard

flour for a potstkicker

• Sweetbreads with Chinese sausage

• Burrata with balsamic consomme

• Sauternes and fruit consomme

• Yuzu sherbert

• Balsamic sherbert

• Black truffle and green mango salad

• Draped in yogurt panna cotta

• Prune-armangac sheets with duck

• Cod with peking duck flavors • Fava bean and lychee salad

• Cream cheese water

• Fava or edamame and white chocolate

• Rethink mustard sauce: foam, sheet, sabayon

• Spiced and aromatic prunes

• Sherry consomme with exotic spices

• Spruce and sherry consomme for dried fruits

• Sea urchin and hazelnut oil

• Mustard and marachino cherries: toast, sauce, relish

• Bacon-persimmon

• Make a puree with sochu and raisins

• Pressure cook pumpkin seeds like baked beans: smoked maple syrup, mustard,

ketchup, matuoks, soy

• Poach avocados in 41.1 degree C water for one hour to kill the enzyme which

causes them to brown (need to test)

• Brine crustaceans

• Sweetbreads and yogurt

• Stew of sausage and collard greens for fish

• Wolfberry bbq sauce

• Oxalis and lobster potato salad

• Slow roasted fish with avocado agnolotti and balsamic consomme

• Braised shortribs with balsamic consomme and ginger-allium relish

• Foie gras with pesto tortellini and balsamic consomme • New sauces: concentrates blended together and finished: roast chicken jus and

aged balsamic vinegar add herbs, sun dried tomato puree with saba, lemon puree

and roast chicken essence

• Puree roast chicken skin with lemon puree

• Avocado and quail egg ravioli with roast quail

• Diced cheese jelly as condiment for fish

• Silver needle tea

• Pastis: pudding, sheet, jelly

• Strawberries and rye-caraway

• Tangerine glass

• Smoked peanut and fava bean relish

• Fish tartare with fava bean and rhubarb relish

• Pepper-ginger condiment

• Pork and eel with wolfberry

• Mix glutinous rice flour and egg yolks for a thin pasta dough for ravioli

• Try using peelzyme at five drops per cup for one hour for breaking down pulp and

upto 10 drops per cup for three hours

• Blanch gooseneck barnacles for 30 seconds then peel and heat to serve

• How to give lobster/crustaceans more flavor? Brine them…what flavors, etc

bring out the flavor of the sea?

• Use 67 degree eggs in soups as a garnish

• Veal with kimchee sauce

• What could be membrillo? • Piquillo pepper and dried apricots

• Can we make coconut milk jam

• Foie gras draped in bbq sauce

• Use smoke powder in pasta dough

• How light and intense can we make chestnuts

• Chestnut gnocchi

• Sauce maltaise: from escoffier, made with whipped egg yolks, butter and reduced

blood orange juice—how to apply to dishes today?

• Sage-miso

• Kola nut and celery root

• Sauternes marmalade

• Garlic gnocchi made with pressure cooked garlic

• Ponzu steak sauce: molasses, ketchup, woscheshire, ponzu

• What makes perfect coffee ice cream?

• Kaffir lime infused minus 8 vinegar with shellfish

• Hot mango jellies with gellan, and gelatin .3% high acyl, .1% low acyl and 1%

gelatin

•

• Sage-kasu-pork

• Pork belly braised in cherry beer

• Puree of sauternes and golden raisins

• Apple crème caramel pudding

• What could we serve with key lime pie? Lobster, foie gras, chicken • How small can we make orecchiette? What flavors have we not looked at?

• What happens when you pressure cook hard cheese? Will it become soft and curd

like with all its flavor?

• Blend matouks with papaya and make sheets to drape on pork or fish

• Smoked banana ice cream

• Summer pudding with foie gras: how to make a torchone of summer pudding?

• Lobster with Russian dressing

• Lobster fried dumpling

• Shrimp fried dumpling where the shrimp is the dumpling

• Pressure cook walnuts for a silken puree

• Walnut soup

• Smoked blackberry sheet made with blackberries, smoked maple and MC

• Sweetbreads with basil tortellini

• Dried olive crumbs folded into olive brine vinaigrette

• Use tomato water to hydrate basil seeds

• What if we pressure cooked clams to make tender?

• Pressure cook garlic and tomatoes together for concentrate

• Tomatoes dressed with smoked maple syrup

• Jalapeno-apple sauce

•

• Use avocado marble on burgers

• Thinner sheets of shrimp/squid/lobster

• Sushi with smoked Dr. Pepper • Mosaic of grapefruit and lovage

• Sheets of ruby grapefruit

• The essence of five hour ribs

• Lemon glazed: potatoes, onions, fish

• Pistachio orrechetti

• Lobster sous vide in a jar: try shrimp as well

• Corn and smoked maple: ragout, soup, relish

• Smoked maple grits

• Whipped horseradish: 230g prepared horseradish, 65g elderflower syrup, 6g salt,

730g water—980g base, 2.45g xanthan gum (.2%), 14.7g VersaWhip 600 (1.5%)

• Add xanthan gum to most sauces for water retention

• Fine piped Tubes of MC stuck together as a sheet for crusts, then freeze, trim and

heat: cinnamon toast, herb, onion

• Grilled potato gnocchi

•

• Pistachio-mascarpone tortellini with eel and watercress

• Sweetbread and shrimp farce

• Warm sauerkraut jelly

• Cream of sauerkraut

• Smoked potato flake crusted shortribs

• Long batons of pear

• Marine vinegar jelly: .3% high acyl, .2% low acly, 1% gelatin

• Dried rosebuds and black lime: lobster, langoustine, shrimp, duck • Cognac, armagnac, madiera, marsala: soups, sauces, vinaigrettes

• Pickled pumpkin seeds

• Corn-white chocolate dessert soup

• Lentils enriched with white chocolate puree

• Celery root soup topped with whipped smoked maple syrup

• Does texture have a taste?

• Frog leg confit with lime leaf and almond

• What gizzards are not traditionally used

• Duck gizzards or hearts confit in nut oils

• Snail confit or salted snails

• Gin and salt cured sardines: try other fish, shrimp, crustaceans

• Tapenade consomme: whipped with tapenade sprinkles

• Shrimp with pickled apple

• Pickled apple dipping sauce

• Rootbeer-prune-armagnac: sauce, jelly, sheet, braise

• If collagen denatures at 55 degrees C, why do we simmer stock

• Yuzu-elderflower

• Sherry-elderflower consomme

• Charred marshmallow soup: eel, foie,

• What is the essence of roast chicken wings?

• Wafer cookies with a variety of fillings with foie gras

• Pumpernickel cookies

• Pickle pearls • Foie gras with cinnamon toast or pumpernickel crumbs

• Petite beurre of pumpernickel

• Cocoa nib-tart cherry sauce with pumpernickel crusted squab

• Dill and almonds

• Lime zest gomasio

• Argan oil: caramel, cotton candy

• Madiera-cocoa nib sauce

• Ginger-shallot braised

• Rhubarb-sauerkraut or rhubarb sauerkraut

• Mahleb-nutmeg salt, sugar, spice blend

• Blonde spices

• Beef cheek with thai salad

• Bacon-parsnip puree

• Whipped-cherry horseradish

• Veal shank with fermented black beans

• Veal ravioli with crabmeat

• Basil sunflower seed risotto

• Wafer thin savory lemon tart

• Blend curd with methocel and dehydrate

• Ginger snap butter cookies

• Marine jelly: 140g marine vinegar, 54g minus 8 vinegar, 124g water, 3g salt, 6g

elderflower syrup, .65g kelcogel F( .2%), .98g kelcogel lt 100(.3%), 3.2g gelatin(

1%) • Sheets of bbq sauce

• Truffle-horseradish

• Date-coffee puree with cheese

• Short ribs or pork ribs in goulash sheets

• Soda glazed carrots

• Coffee-lime leaf glazed carrots

• Watercress and clam soup

• Shallot or onion and clam or mussel liquor puree

• Kimchee cippino

• Mix black lime into spice blends

• Crispy onion soup with comte and onion syrup and onion flakes

• Pressure cook goji/wolfberries for five minutes in a water-elderflower broth

• Goji berry puree paired with avocado mosaic

• Elf mushrooms roasted in large slices

• Pressure cook fermented black beans

• Gogi berry puree with elderflower infusion

• Miso oil made with powdered miso

• Soy oil made with powdered soy sauce

• Lemon tartare made with a jelly of lemon puree (use gellan at .1 low and .3 high)

• Cayenne mayonaisse

• Get a better understanding of mochi

• Herb skins

• Cucumber tempura • Artichokes in roasting jus

• Perfect thin squares of herb jellies

• Red snapper and wolfberries

• Tomato salad with wolfberry puree

• Whipped chives

• Raw tuna dressed with a port-shallot sauce

• Tuna with honey mustard sauce

• Lobster with pears, pepper and herbs

• Pear glaze

• Lobster draped in red wine sauce

• Draped in toast

• Cucumber dressed in walnut oil

• Truffled yogurt and cucumber salad

• Smoked onion sheets

• Tea tree pudding

• Smoked tomato paste-balsamic-soy-red chiles-stock-ginger-garlic-sesame oil:

sauce for sweetbreads, chicken, pork

• Ginger braised or brined beef

• Ginger brined foie gras

• Five spice-sherry glaze

• Pistachio flowers

• Sesame oil-smoked fish

• Wild rice stem=water bamboo • Fiddlehead ferns sautéed with chile, garlic chives, ginger, and bacon

• Use whipped horseradish on top of a roasting jus

• Pearly meatballs made with soaked glutinous sticky rice on the outstice

• Smoked tofu dumplings

• Bamboo and bacon

• Make tea tree oil then powder with tapioca maltodextrin

• Pressure cook lardo

• Try using dried silverfish in ragouts for seafood and meats

• Pressure cook kimchee for a puree

• Use pressure cooked citrus purees to make eggless sauces and mayonaisse

• Can I glue lardo to crabmeat

• Western snowberry is a wolfberry which is also a goji berry

• Use half and half and heavy cream to make meltaway ice cream, also use some

glucose

• Clementine hot gel: 990g Clementine puree, 2.97g kelcogel lt 100 (.3%), .99g

kelcogel F (.1%), 1.98g xanthan gum (.2%)

• Sherry custard croquets

• Smoked potato flake crusted potato puree

• Ranch dressing hollandaise

• Tofu-uni pearls

• Eel glazed in smoked maple and lime: try black cod

• Hollandaise sauce pearls

• Bass with piquillo-strawberry relish--cayenne • Shape avocado marble or puree or other marbles on acetate, bend to shape and

freeze, filaments, sheets, disks

• Peeled green grape mustard fruit or mustard

• Green grapes and tarragon or tarragon mustard

• Puree of green grape and tarragon mustard as a sheet: veal, foie,

• Corn pearls

• Baked potato ravioli

• Shad roe with smoked maple syrup

• Frozen filaments blended with dried filaments

• Black olive oil powder

• Use lapsang souchong milk tea as a brine/ soaking medium

• Duck leg Bolognese

• Foie gras cacciatore

• Jalapeno-chicken

• Haddock with snails

• Potatoes cooked in glucose-isomalt-water then chill and fry

• A better lacquer

• Source burdock leaves

• How to make leaves of seafood

• Horseradish and chicken syrup for eel

• Blood orange juice thickened with xanthan gum

• Line cubes with cocoa nib puree then add filling and let melt

• Artichoke mosaic • Goat cheese and cocoa nibs

• Horseradish and honey glaze

• What is the ideal ravioli size

• King crab with horseradish

• Woodruff and parsnips

• Nut consommés

• Yuzu-lemon cake with toppings

• Hot crustacean jelly

• Apple-lovage: soup, jelly, essence

• Cheesecake with pumpernickel crumbs and brandied cherries

• Pear-preserved lemon relish

• Mussel stock: sake, lime leaf, ginger, lime, chile: then use to make watercress

puree

• Draped in ranch dressing

• Cinnamon toast crusted gratin of onions

• Peas dressed in a hazelnut vinaigrette

• Ranch-cauliflower puree

• Cumin apple sauce

• Chestnut dashi: what other nuts would make a great dashi

• Herb de provence fudge with scallops

• Tomato caramel or fudger

• Goji berry and yogurt

• Wolfberry and foie gras, lobster, sweetbreads, beef • Pork ribs and eel terrine with wolfberry puree and claytonia leaves

• Perfect ice cubes of coffee in milk/bailey’s for a cocktail

• Toffee-coffee-vadouvan whipped foam for topping of bisque, lobster, scallops

• Scallops draped in wolfberry puree

• Corn soup with smoked chicken livers

• Blanch octopus in boiling water for ten minutes, then rinse and peel, then cook in

pressure cook for ten more minutes

• Rice with Chinese sausage cherries and pistachios

• Try and whip K based MC without heat

• Culantro-peanut condiment

• Coffee-date-pickled jalapeno sauce: lobster, egg, shrimp, pork

• Prune-pickled onion puree

• Pressure cook whole citrus fruit for ten minutes

• Consommé of a variety of citrus fruits

• Smooth citrus puree

• Fried peanuts with fried jalapeno slices

• Deep fry braised nuts

• Bacon-cucumber yogurt

• Mortadella consomme

• Sizzling cucumber salad

• Dried mushroom-ginger water

• Tangeringe confir

• Candied herb stems: parsley, corriander • Balontine of eel and avocado

• Sesame-chili oil dressing

• Cayenne flecked smoked maple syrup

• Smoked maple ice cream

• Tea tree infused duck, scallops, lobster, butter

• Tea tree cake

• Kaffir lime-brown butter cake

• Brown butter soda

• Suckling pig and razor clam confit

• Kimchee mayonnaise

• Macaroni and cheese: what is its essence?

• Hot terrine of cheese

• Lamb in sea stock: fish sauce, ginger, lemon, vanilla, maple, jalapeno

• Key lime or other citrus meringue

• Junior mint ice cream

• Homemade junior mints

• Basil-BBQ-sweetbreads

• Basil and black bean stew

• Basil cream in pumpkin seed stew

• Pumpernickel brine

• Sweetbreads and pumpernickel

• Sweetbreads braised in kimchee

• Sheets of kimchee • Kimchee tempura

• Yuzu kosho hollandaise sheets

• Hamachi with edamame marble

• Squid and asian pear with lime salt

• Powdered red hots as a seasoning for popcorn

• Aromatic broth: ginger, soy, scallion, fennel, bay leaf, cinnamon, clove, sherry,

star anise, caraway, mustard seed, black pepper

• Homemade spring roll wrappers: how to color, how to flavor: squid ink, paprika,

spices

• Japanese eel and pork rib terrine

• Oyster under aromatic leaves

• MC chawan mushi: lapsang souchong tea, maple syrup

• Smoked maple ice cream

• Sherry wine jelly dressed in sesame oil

• Hot tea and milk jelly: two lapsang souchong tea bags, 734g milk, 325g

condensed milk, 3g salt, 1.06g kelcogel f (.1%), 3.18g LT 100 (.3%), 10.6g

gelatin (1%)

• Pressure cook whole citrus fruits

• Fish seasoned with pie spices

• Cocks comb ravioli

• What could be a sauce? Toasted pasta

• Claytonia is miners lettuce

• Milk and tea jelly with claytonia, meyer lemon consomme, and crab meat • Scallops with cabbage ham sauce and black leg ham fudge

• Sauerkraut caramel

• Shrimp with yogurt and spices

• Sauternes veloute with shrimp

• Endives in beaumes de venise sauce

• Blood orange and broccoli rabe

• Papaya in textures with sweetbreads

• Sweetbreads with green papaya cacio pepe

• Mahleb gratin with lobster

• Sweetbread marble

• Seared avocado and sweetbread terrine made with MC A15C or E4M

• What individual can be at the base of a soup

• White chocolate and cauliflower

• Butterball cookies as part of a dessert or ground, compressed and frozen so its like

a pate

• Passion fruit onion sauce

• Hot yogurt jelly with charantais melon and fish

• Brown butter beurre blanc with browned butter solids and meyer lemon puree

• Eggless mayonnaise with citrus purees

• Rhubarb draped fish

• Mastic coffee sauce

• Pressure cooked citrus puree for spaetzle or cavatelli

• Cook pearl barley for twenty minutes in a pressure cooker • Pressure cook meyer lemon for ten minutes

• Crab with leek sheets

• Crab fondue draped in sheets of tender potato

• Hot round mushroom terrine—try square as well

• Glazed tomato like a braise or roast

• Mackeral with grapefruit and lovage

• Walnut-lemon-pepper dressing

• Basil and sweetbread boudin; try also watercress

• Chickweed-apple salad

• Dandelion and rhubarb salad

• Red frilled mustard

• Blushed choy

• Red Malabar spinach

• Blend tarragon leaves and mustard leaves

• Olive brine poached fish

• Loins of john dory

• Use xanthan gum for water retention with gellan

• Chorizo gnocchi

• Draped in cippino

• Basil and anchovy dressing

• Hot quince jelly

• Foie gras with duck tongues and hot fruit jellies

• Red wine consomme thickened with xanthan gum • Olive oil pudding

• Avocado-corriander

• Can we confit duck breasts at a low temperature?

• Fermented black beans and rhubarb

• Rhubarb-madiera sauce

• Squid ink and tarragon sauces blended

• Black trumpet and green herbs sauces

• Fish in pumpernickel crust

• Use nuts in spice blands

• Use cocoa nibs in spice blends

• Sour mushrooms and brown butter consomme

• Sesame seed and cayenne consomme or crust

• Cranberry-red hot sauce

• Red hot candy powder

• Savory fudge

• Horseradish leaves

• Curry leaf curd

• Cherries and curry leaves

• Roasted under a bed of curry leaves

• What could be frangipane? Base ingredients are: butter, sugar, flour, ground nuts,

eggs—how can we substitute and manipulate: fat, sweet, starch, nut/legume,

protein

• Pistachio oil • Vanilla-port sauce

• Toast tonka beans before using for infusions

• Black olive tart tatin

• Kaffir lime oil powder

• Pork belly braised in red hot candies

• Banana-juniper ice cream

• What would xanthan gum do to an ice cream base and the crystallization

• Caramel mayonnaise

• Sherry mayonnaise

• Passionfruit-cream cheese jelly

• Torchone of chocolate or other smooth false pate with toast and salad condiment

• Sugar tuile of poprocks

• Pineapple-lovage dessert

• Smoked cherry conserve

• Lapsong Oolong crème brulee or variety of custard

• Crème brulee with poprocks

• Cous cous sheet with true or false cous cous: MC or a puree

• Black truffle cous cous

• How to make pistachio cous cous?

• Tempura sheets of chestnut puree

• Crispy chestnut puree with MC

• Pork-jalapeno-clam sauce

• Duck with crab dumplings: sherry, cognac, crab apple juice • Razor clams and apple salad

• Add teas to spice mixes and crusts

• Goat milk in vegetable purees

• Blend cocoa nib puree with cocoa nibs to make a crust for roasting in: shellfish,

scallops, shrimp, lobster, sweetbreads

• Blade of beef is a flat iron steak: try braising the whole piece

• Smoked cocks combs

• Olive brine with lamb sauce and xanthan gum

• Razor clams with ocean vinegar

• Whipped juniper

• Date and pickled onion-coffee puree

• Matzah ball gnocchi

• Nut waters as sauce bases

• Forgotten sausages

• Razor clams and horseradish topping

• Top butt of lamb

• Lamb Bolognese with sheeps milk cheese ravioli

• Madiera glazed lamb

• Bolognese and ricotta stuffed ravioli

• Black truffle Bolognese

• Pressure cook juniper berries for a puree

• Juniper stock

• Wrap fish in herbs and plastic wrap then slow cook in the oven • Tails: lobster and oxtail, pig and langoustine

• More sea vegetables

• Shaved razor clams as a cevche

• Corn ragout with smoked crispy duck tongue

• Peking duck tongue

• Cocks comb tempura

• Prepare cocks combs in an herbal oil confit style

• Cook razor clams, then trim and freeze then shave thinly on a mandolin, try also

in a raw state

• Fish seasoned with pie spices

• Can we make thin parsnip ravioli skins

• Use more sherry in cooking

• Hot sherry jellies in clam stew made with gellan and gelatin: .2% high acyl, .3%

low acyl and 1% gelatin: other fortified wines and spiced mulled drinks as hot

jellies in various forms to complement dishes

• Pressure cook bamboo for soup

• General tsao’s sweetbreads with lime pickle accent and glazed broccoli

• Work on a thinner more stable dumpling skin

• General Tsao’s chicken dumplings, ravioli, condiment

• Smoked caramel sauce

• Smoked fudge

• Old bay panko bread crumbs

• Use smoked milk to soak chicken livers • Infuse smoked milk with powdered smoke

• Pressure cook ginger

• Garlic and almonds pressure cooked together

• Ginger mayonaisse made with a silken ginger puree

• Shear MC F50 in liquids cold then whip to meringue like state

• What effects does a calcium bath have with MC?

• Winter sacrifice beans

• Preserved yuzu and fermented black bean: salsa, in braises, sauce, dried and

ground together

• Green sezchwaan peppercorn infused fleur de sel

• Cara cara oranche and celery: explore the possibilities—argan oil addition

• Soak foie gras for foie gras bacon in smoked spiced milk

• Use 1% sorbitol for flexibility in panna cotta

• Cook lobsters in smoked water

• Hot lapsong oolong custard tarts and pies

• Use thermos pitchers to hold liquid nitrogen for service in the dining room

• Coffee cake ice cream

• Seaweed and wood smoked seafood

• Tomato and seaweed salad or terrine

• Whispers of X with light drying techniques: onion, olive, caramel

• Eel and squab terrine

• Horseradish and avocado

• Sezchwaan peppercorn and avocado • Cornstarch and egg white batter for frying

• Oysters or preferably clams with wood ear mushrooms

• Russian dressing made with pickled jalapenos: try also in tartar sauce, ravigote,

green goddess dressing

• Asparagus fried dumpling or gyoza

• Tomato salad with brown butter consomme

• White chocolate consomme as a soup base

• Shiso ice cream

• Sezchwaan green peppercorns

• Cubeb peppercorns

• Pressured cook olives for a silken smooth puree

• Pressure cook mostarda for a smooth puree

• Pressure cook marashino cherries

• Glue duck or other confit meat to its temperature sensitive protein

• Pressure cook garlic for silken non volatile puree

• Try other vegetables in the pressure cooker

• Pressure cook fresh grated horseradish

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