ONE MAN'S TRASH ANOTHER MAN'S TREASURE

ONE MAN'S TRASH ANOTHER MAN'S TREASURE

Round 1: everything is secretly an egg soufflé

CABBAGE CHAWANMUSHI,
COCOA SOY ALMOND BUTTER

Sarah’s red cabbage, chopped and boiled, drained, liquid reduced to make a purple dye

Nice layered chunks of boiled cabbage removed to be served Krusch-boiled-purple-potato-with-burrata-style, rest of the scrap roasted with olive oil

Purple dye mixed into chawanmushi by master sangita at a 4x 1 egg : 150ml dashi ratio, concrete mix steamed into a blueshroom, plated Pierce Abernathy “soccer ball” style

Almond butter, water, Vy’s cocoa powder, blackberry ginger balsamic vinegar, soy sauce, wedding favor honey, bourbon vanilla - this sauce was too strong for a first course

Served family style on coupe and cake plates

FLAMING HOT CORN SOUFFLÉ,
TAKIS CORNBREAD CRUMB,
SOUR CREAM ICE CREAM

Sangita’s takis/soccer ball cheeto/whole bag of corn cornbread, half the loaf blended into a batter again with milk. Her flaming hot cream pat shattered out of Grant’s freezer :(

4 eggs, separated, yolks beaten with the hotdog looking sludge, 4 egg whites whipped to just under stiff peaks with cream of tartar, 425F for 10 minutes and I forgot to decrease the oven temperature as suggested by sohla. Rest of the crumbs used to coat the muffin cups dusted with more loaf crumbs

Half of a third crumbled and dehydrated to make a crumb base for the sour cream scoop - indecisively on sale fage sour cream, milk, bourbon vanilla, guar

Served on side plates

Went from red lake 40 to victoria’s secret pink inside

GARLIC CRUST PEA CAKES,
SARDINE CASHEW MUSTARD PATE,
TEMPURA SEAWEED

Leftover massive Wegman’s frozen peas, sauteed with an onion in graza, blended with milk

Yeast, milk, sugar, bloomed. 3 yolks whisked with powdered sugar, bit of goldfish flour, then add pea mush, yeasty mix. 3 egg whites whisked to stiff peaks with cream of tartar and bit of powdered sugar. Pour into a muffin pan with pokeworks crunchy garlic on the bottom. Bake at 350F for 20 minutes till puffed but then deflated

Cashews from the lab freezer, soaked and blended with raspberry honey mustard and Sarah’s sardine pate

Torn and served with more sardines, Kenny’s pickled onions he likes to eat with omt amted Tatte bread pudding + smoked salmon, remaining tempura crumbs of the old lady fried seaweed from h mart, in a everyday bowl, unintentionally matched the napkins!

CRANBERRY STICKY TOFFEE PUDDING,
STRAWBERRY RUM CARAMEL SAUCE,
RICOLA ICE CREAM

Cake based off daywithmei! Vy’s dried cranberries, soaked in hot water with a bit of baking soda. Blended, total 180g cranberry puree

3.5 tbsp salted butter + 1 tbsp ghee beaten till nice with 100g office brown sugar and 1 tbsp molasses, beat in 1 egg and vanilla. Few pats of ginger and less nutmeg, salt. 15g cocoa powder and flour to reach 100g dry, 1 tsp baking powder. Bake at 350F for 20 minutes, beautifully risen!

Sauce is 1/4 cup butter from holi, 100g brown sugar, 100g heavy cream, tbsp molasses. Cranberry soaked strawberry rum did not flambe

5 ricolas crushed in the mortar and pestle, sift out the fine bits into milk, a little bit of powdered sugar and sour cream, let it all dissolve, refroth. Sour cream, more milk, guar, dash of powdered sugar, salt

Heat up the toffee sauce before serving, poke holes in warmed cakes and spoon over toffee sauce, scoop on ice cream, sprinkle on big ricola crumbs

Served in breakfast bowls

Conclusions:

Tender extra muffin pan the MVP

Boy was successfully proteinatiously satisfied

I don’t have too much east fork