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

[Huette von Ahrens]

Now that Thanksgiving is over, I can now think about your challenge.

What would Ferran Adria do with turkey?  Turkey sushi.  Cranberry infused rice wrapped around celery and cucumber, which is wrapped in nori/dried seaweed, then covered with sage flavored cream cheese, all of which is wrapped with minimally roasted turkey strips, which has been marinated in vodka and lemon pepper.

What would Ferran Adria do with pumpkin pie?  Curried pumpkin filled pasta timbales, decorated with piped-on creme fraiche and sprinkled on top with asafoetida-infused ground pinenuts.

Well, that is my take on it.  YMMV.

Huette


--- On Thu, 11/26/09, Phil Troy / G. Tacitus Adamantius <adamantius1 at verizon.net> wrote:

> From: Phil Troy / G. Tacitus Adamantius <adamantius1 at verizon.net>
> Subject: [Sca-cooks] OT/OOP Exercises in Surrealism, Holiday Edition
> To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> Date: Thursday, November 26, 2009, 6:42 AM
> Hullo, the list! A happy Thanksgiving
> to you all for those who are celebrating in an official
> sense today, and for everybody else, all the joy of the
> season (and all seasons, for that matter...).
> 
> So in my usual sleep-deprived semi-mania, here I am, musing
> on the mild cases of foodie <oneupmansh...ahem>
> enthusiasm I've encountered, and got to thinking about some
> of the things we eat because they're good, the things we eat
> because they're traditional but really don't necessarily
> like very much, but still find them filling some emotional
> void in the soul...
> 
> After a while, it occurred to me to ask myself what would
> be the ideal Thanksgiving dinner. The question then morphed
> into, what is every foodie's dream (possibly pipe dream, or
> otherwise unrealistic)?
> 
> I decided that just for the comic value, I wanted a
> Thanksgiving dinner, with all the trimmings, prepared by
> Ferran Adria, the Spanish sensation chef and former
> neurosurgeon known for introducing the tools of the
> laboratory and the hospital into the kitchen, strange
> sensations and textures, some even stranger ingredients.
> 
> Which brings me to our game.
> 
> The challenge is to invent a dish for Ferran Adria's
> Thanksgiving table. I will kick it off with cranberry
> sauce.
> 
> 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...
> 
> Now it's your turn. How do you think he'd tackle pumpkin
> pie? I was going to say something about genetically
> engineering a turkey, but it's too early in the morning for
> that.
> 
> Happy holiday, everybody!
> 
> Adamantius
> 
> *Adria actually did this with green Spanish olives at El
> Bulli
> 
> 
> 
> 
> 
> 
> "Most men worry about their own bellies, and other people's
> souls, when we all ought to worry about our own souls, and
> other people's bellies."
>             --
> Rabbi Israel Salanter
> 
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