Grape Soda

Faygo anyone?
Foodland circa 1988, you pick up an empty bottom of a box that probably held a case of 12 to 16 oz. bottles of soda at some point(pop. The south has had an effect on me, I actually gave up the term "pop", I didn't think I would.....but here we are.). You fill it back up with whatever mixture of flavors you desire, then spend the next couple days with a purple-ish blue stain on your lips and tongue. Grape was a very popular flavor. For $.25 you could get a Grape soda out of the machine in front of Jets grocery.
Grape soda, grape soda, grape soda. Throw in Cream Soda (serious favorite), some Cherokee Red and Dr. Pepper....RC cause it's local, you've got a young boys carbonated sugar future sealed in cola trademarks.
I'm always looking for ways to incoporate favorite flavors from childhood, mine or anyone elses.






A recent purchase of Methocel f5o, has led to Grape Soda Meringue.
So many other possibilities.
Desserts mainly, but Mikey did mention vinegars....croutons maybe flavored with white balsamic and garlic?
Anything.

Sake Dinner, third and forth course.

"Scallop Sashimi, Spicy Saffron Tomato Broth, Lemongrass Gelee, Hoisin mint and basil Gallette".

Ever since I first tasted a sous-vide scallop, I thought "how perfect for a safer version of sashimi", the texture is raw, but techniquely it's not. I slow poached these huge scallops in some saffron butter for about twenty minutes, chilled and sliced. The gallette is played off what you would usually see in a thai place, rice paper wrapped around noodles with mint, basil and hoisin minus the shrimp. The sauce is of roasted tomatoes, lemongrass, and some dried jalapenos, to work like the flavors
of a traditional civiche.

Served with: Hou Hou Shu Sparkling SakeTini

Forth Course: "Lobster, Foie and Bananas" I had one of those "best dishes I've ever eaten" moments about 7 years ago while out to eat with My Brother, Mr. Wilson and our current female companions...well, my current femal companion. It was at The Woodlands outside of Charleston. It was "Butter Poached Lobster, Egg Foo Yung" and I don't even really like Lobster,

there were just so many flavors happening in that dish that I've emulated it ever since. So, one of the many versions of that dish came forth tonight with Pancakes (more like a Panada) flavored with rendered and pureed Foie gras with bits of raw foie and diced banana and slice scallions. A sauce of Curried Banana soup touched with rum and finished with cilantro. A nice slab of seared Foie and tempura Lobster to top it off.

Served with: Rihaku “Dreamy Clouds” Nigori Sake

Square Chicken

Different applications. The Agar Agar was the favorite. And it help up really well in the fryer.
I just need to play around with the proper breading.
And get some Malt.

Fig Tuille

With Smoked Chocolate, Ancho Tuna, Chocolate Broth and Masa Meringue

YUZU

In lemon Grass Sheet.

Shrimp Torchon

With Beets and Horseradish Tomatoes

Lamb with carrots

Carrot butter, carrot cylinders, Sorrel.

Black and Tan

Peanut butter and Chocolate powders, Peanut butter sorbet, Chocolate Crisp, Guiness and Chocolate merinque.

Served with a Black and Tan.

ActivaRM

Shrimp Torchon
Coming again soon.

Another bastardized attempt at "shrimp cocktail". I'm just not gonna leave it alone.

Activa Info.

Reeses Cup....er, Spoon.

N-Zorbit
What a beautiful thing.
Just add saliva.

Scallops with Fennel and Root Beer

Pina Colada Sheet in action

Duck Breast with Spaghetti Squash Phad Thai, Soy Caramel. Micro Cilantro.

Pina Colada Strips

I can't wait to fill this dish with the rest of what's in my head.

Grapes with Micro Anise Greens and Blue Cheese Powder

www.terraspice.com

Christmas came a little late this year.

Just a little.

All the credit applications went through and the first Terra Spice order came in today.

Thank You Judy.

Click HERE. to see what they've got.

Tuna, Melt!

Someone said this a couple weeks ago. I can see it now though.
You know how melted cheese reaches that perfect point in its life when it's no longer hard or at room temp, it's not completely broken, it's at that beautiful point of simply being melted. Right when it comes out the broiler on French Onion soup, Bubbling on top of a pizza, running down the sides of a griddled sandwich.
Perfect cheese at the perfect moment. How to make it last?
Tuna Stock: I don't know how yet. tuna stock, consomme, with the color of bright raw tuna. Churnned into sorbet, with some Methocel I would imagine, or not.
A hot flat stone. with melted swiss "pudding", tomato in some form, and a bright raw colored scoop of tuna. ready to melt. tuna melt!
I guess with Methocel it would last a little longer.
If anyone has any ideas, please let me know. I would love to make this dish.