Sunday is really a good day to go through notebooks and post-it notes. While in the past we have uploaded full notebooks and they are downloadable on the sidebar, we feel that sharing a page now and again might spark a few more ideas. I spent a few hours writing today, and this is the top page of notes.
– Pistachios braised in clam juice
– Kimchee BBQ sauce
– Kimchee braised short ribs
– Pear kimchee
– Kombu cured squab
– Coconut toast
– Cabbage cappuccino
– Kudzu base in ice cream
– Hash browns in the style of loaded potato skins
– Duck leg chorizo
– Chicken and foie gras tater tots
– Apple like lychee, lychee like apple
– Recipes and creativity
– Use twine to scrape lamb bones
– Mozzarella dumpling base: 230g buffalo mozzarella, 55g mozzarella water, 160g ricotta
– Cornflake crusted shrimp
– Cornflake cavatelli
– Cornflake tempura balls
– Cornflakes as a medium for flavor
– Cornflake polenta
– Madeira dashi with grilled bacon skins
– Cream cheese pound cake
– Kobe beef with barley miso, white asparagus, and fresh thyme
– Miso mole: cocoa nibs, black sesame seeds, red miso
– Marcona almond sponge cake
– A second gellan skin, first drop calcium into gellan to form a skin, then drop into calcium rich to form an outer shell.
– Cornflakes with minced shallots, foie fat, chives
– What shape can we make our cornflakes in? Triangle, rounds
– Sugared and salted cornflakes
– Black pepper cornflake brittle
– Tuna loin crusted with sweetbreads
– Tendon lardo
– Cauliflower porridge
– Add vadouvan to beef bourguignon sauce puree
– Beef heart tartare, chorizo flavors
– Caramel cornflake pudding
– Cornflake soup, ice cream, cake, bread, pound cake
– White miso whiskey
– Foie gras chorizo
– Bourbon-raisin flan
– Whiskey-Cherry upside down cake
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