Apr. 1st
2010
It took a lot of work, but I’ve finally made the most trendy food possible. These molecular gastronomy “cupcakes” infuse the idea of local stinging nettles into an airy foam, which is balanced out by bacon cured in a barrel of black truffles, then finished with salt smoked with chipotle peppers in a cave in Nepal. The whole thing is vacuum bagged with a tablespoon of rendered duck fat, then cooked sous vide for 5 days. Optionally, you can garnish with a fresh nettle leaf – the gentle sting of which is a reminder of the frailty of life.
[Happy April Fool’s Day]
Zarzadzaj biura na godziny - Najlepsza okazja w Polsce.
5 comments on “Sous Vide Confit of Nettle-Air Cupcakes with Truffle Bacon Foam & Himalayan Chipotle Smoke Salt”
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You really had me there for a minute!
This was fantastic. I would someone would have been filming how many times I rolled my eyes, until I got to the bottom which induced a hearty laugh. Well done!
(i ***wish*** someone would have been filming….)
Thats not just logic. Thats really seinblse.
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