[Sca-cooks] OT/OOP Exercises in Surrealism, Holiday Edition

[Phil Troy / G. Tacitus Adamantius]

On Nov 26, 2009, at 10:48 AM, Kingstaste wrote:

> Adamantius came to the table with:
> Fresh Cape Cod cranberries (exactly 27% white cranberries 73% red) are
> distilled for their essential oils and used to flavor rare aged berry
> aquavit to which sodium alginate has been added. Small globs of this mixture
> are introduced by guys in white lab coats (or possibly hazmat suits?) into
> centrifuge vials of calcium chloride solution and spun, resulting in perfect
> zero-gravity gelled spheres of concentrated cranberry flavor that taste a
> hundred times more like a cranberry than any cranberry ever seen on the
> planet*... serve in a festive Petrie dish...
> 
> To which I will add: 
> Turkey breast, fully cooked in a sous vide, then freeze dried and pulverized
> into a savory powder.  One tablespoon of this powder will be added to a
> Chinese soup spoon and topped with a pale green sage and parsley flavored
> foam and garnished with a sprinkling of dried mushroom flakes.  Served as
> one lighter-than-air bite that melts in your mouth, creating the sensation
> of a complete turkey dinner as the aromas feed your senses, if not your
> stomach. ;)
> 
> Mmm, foams.  :)
> Christianna

Awesome!

I just realized what must have happened to Ferran Adria. He was traumatized as a child with a looped video of the unreleased 70's sequel, "Willy Wonka And The Great Michelin Five-Star Restaurant"...

Actually, it makes a lot of sense. Only Oompa-Loompas could have come up with those olives...

A.