ONE MAN'S TRASH ANOTHER MAN'S TREASURE
ONE MAN'S TRASH ANOTHER MAN'S TREASURE
Round 4: a fundraiser with Vy!
WELCOME BITE
Torched celtuce, Thi’s spam, microwaved to relieve some of the fats, remainder of Sangita’s cranberry orange walnut bread from round 2 when I tried making kvass
+ oddly accurate personality specific plant-forward name cards by Mara in a car!
QUEER SALAD: DEFINED BY NOTHING
Celtuce tops, iceberg lettuce, two types of squash: charred summer squash that tasted convincingly of fish, Khiem’s crooked neck squash that got roasted on a sheet pan (nice n golden bottoms) and a perforated grilling tray (less good), remainder of Alex’s dracantomelon from round 2, Owen’s cornichons, a balsamic/sugar/olive oil dressing sourced from Kenny’s goods brought back from his brother in Seattle and the office
TWO-NA TUCAS
Tuna tartare made with Youji’s NZ tuna soaked in a salt solution, Sarah’s lemon artichoke pesto (drained), John-luke’s fancy vinegar
Beautifully layered canned tuna (from Alex and Sophia in round 3) salad, radishes, Gala apple, wakame seaweed, Sarah’s dry roasted edamame crushed on top
Spicy and nice hummus made with John-luke’s dried chickpeas and Owen’s diavolicchi peppers in oil
Spicy rhubarb sauce made with the extra 10 year + overnight fermented Tasting Counter smoked rhubarb, red pepper, and pink peppercorn jam that I used a tiny bit of from Vy in round 3, plus Owen’s peppers and John-luke’s pickled sweet banana peppers
Very rustic corn tortillas made with Owen’s yoki farofa de milho (seasoned corn flour that smelled a bit like doritos + fritos) and a bit of flour to bind, with 2 egg yolks (whites used for failed fortune cookies) and water. Mix into a thick dough, roll out rough shapes and cook in a dry pan on both sides
ASIAN SURF N TURF
Korean marinated blue crabs from Ava, raw but had boiled water poured over! And toasted sesame seeds from Kenny’s pantry
Vietnamese marinated ribs from Ava
Thai tea smoked Chinese sausage (tea from Alex round 2, sausages from William round 3)
POLITICAL sweet small green grape pickle with green radish, chayote, cucumber, all in fun shapes
More torched celtuce to cut through the salty meatiness
Seafood mix (Ava) and dried mushroom (Kenny) vermicelli noodle (Sarah) salad for some Asian carbs to make sure you don’t leave hungry!
WISHFUL GLOBAL THINKING / MOLE ROSA PALMIERS
I wanted to make mole croissants like the ones at loba in chicago, which I went to on a Friday morning after lolla, and they didn’t have it but Sangita went on Sunday and brought half back to the office and it tasted like beef noodle soup to me! But the chocolate baton inside helped mask all that savoriness
Saw that mole rosa was a thing on Sophia Roe’s page so combined Ava’s reddish mole for chicken with Jonathan’s goji berry tea and sauteed it all together to dry it a bit and brew the tea in the hot mole. Fridged then blended with 1.5 sticks of softened butter from Vy. Flattened it between parchment into a square slab. It wasn’t really pink anymore so scratched the idea of making whimsical pink croissants with fairy floss and committed to putting cocoa into the dough.
Dough was an attempted hybrid of rough puff and lazy croissants but turns out you can’t really half ass either of them. Mix flour, Sangita’s chocolate whoopie pie dry mix, instant yeast, salt, ice cold milk mixed with some sour cream (adds tenderness according to King Arthur), sliced butter squares from Vy. Mixed like making rough puff but the butter squares didn’t really form sheets… eventually became a coherent mass but very blotchy but I didn’t want to ruin the solid butter but also foreshadowing difficulty in rolling out and laminating with a broken dough lol but let it “rise” (rest) for 30 minutes and then rolled out into a big rectangle. Put the mole butter slab in the middle and attempted a few letter folds and turns, putting it in the freezer between each. Eventually it was sort of neat and I sliced off a cross section and it was barely laminated but baked it off and it was a dense layered bread, edible though! Froze the rest of the dough, slightly rolled out (2in high) for now
Defrosted the dough, cut 20 thin slices and looking a bit more laminated, placed them on a tray side by side like tempeh bacon, baked at 350F and they spread like palmiers! More cookie-like than the bready mini bake test. Cool completely then melt some chocolate chips from the office, spread it on the slab like it’s toast, sprinkle on Sangita’s Dutch chocolate sprinkles = hagelslag! A happy coincidence bc I couldn’t find the coconut oil to make the chocolate more drizzleable and Vy’s Turkish candy floss got so dense and stale
BUDGET ATOBOY - ATTAGIRL!
Inspo was this dessert from Atoboy in NTC: SUJEONGGWA GRANITA lychee yogurt, walnut, burrata cheese
But the burrata really did not taste like much / didn’t get to enjoy it so wanted to make whipped panna cotta after seeing it on itsholly’s page. Bloom a packet of gelatin, then add to pot with heated milk, stir to melt. Add Jonathan’s molasses and Kenny’s barley malt syrup, salt. Turn off heat and whisk in 1/2 container of Yuou’s sour cream. Pour into loaf pans lined with plastic wrap and refrigerate overnight.
Have also been wanting to make granita since round 1 but never home prior to the dinner to be stirring ice every hour so today was the day! Roasted Khiem’s squash and pureed with leftover pear sujeonggwa that Yuou and William brought to round 3 that I reduced to a syrup. Then added back in some water and poured into 2 takeout containers. Freeze and scrape every hour.
Saved the rind from Jenny’s watermelon in round 3, cubed and added to a pot with the rest of Sangita’s bottle of plum vinegar and John-luke’s spiced strawberry vinegar and a bit of the grapefruit juniper & honey vinegar. Tried following Natasha Pickowicz’s recipe but less sugar, didn’t reduce as expected and still super vinegary after gently boiling for an hour so took out the rind cubes, added the rest of Kenny’s chunky maple sugar, bit of a cinnamon stick and cloves. That did reduce to be syrupy, then added back in the watermelon rind. Jar and cool.
Crumble is John-luke’s pain d’epices a la mirabelle (gingerbread plum cake) dehydrated and ground, mixed with sifted out bits of Sangita’s rolled oats from making takis macarons, ghee, almond butter. Spread on a pan and bake quickly
SOLIDS OVER GREENS STACK
leftover sunflower seed/ghee mixture from making cookies for Jonathan that didn’t turn as green as I hoped so a full day prior, re-blended the sunflower seed butter with an egg to really expose all the tiny color changing molecules, with some sweetener and blended Sangita’s gluten free breadcrumbs to make a rice flour, vanilla, salt, and a hefty tsp of baking soda. Not super green after baking but SO DARK GREEN 1.5 days later!!
Mung beans from Dan, cooked and pureed with top separated portion of John-luke’s maple butter, folded in with whipped cream. Spread over the sunflower cookie day of
Edamame cake is made with Sarah’s edamame flour and the sugar packet from Sangita’s chocolate whoopie pie mix
The thinnest layer of pistachio ice cream = John-luke’s Koy (!!) pistachio butter mixed with last bit of Haagen daz vanilla ice cream from the office
Peeled off skins from a bowl of Sarah’s dry roasted edamame and rehydrated in boiling water overnight. Blended with maple butter to make zunda after seeing lisa kitahara post a bagel about it! looked so fluffy so used it like frosting for the top layer.
Collagenous mochi balls made with Alex’s rice flour, Mara’s lotus root powder (had to grind it more bc comes in yeasty shapes), Sangita’s collagen, mung bean puree. Mix and dollop with 2 spoons into simmering water. Once it floats, drop into a bowl of cold water to set.
Matcha chocolate shards made with cocoa butter from the 2kg work sample, Mara and Sangita’s matcha powder that was quite grayish and bitter so desperately needed sugar and threw in some chocolate chips too.
Also topped with Jonathan’s grass jelly drink cubes! And have my luck I dropped the whole tray in the kitchen while carrying it up to the roof… witnessed by 3 people
MUSHROOM SCROLLS
Forgot to serve these mushroom scrolls / they were supposed to be fortune cookies but rather unfortunate so resorted to the scroll shape
Mixture of Sangita’s chocolate whoopie pie mix, flour, Alex’s black sesame powder, sugar, 2 egg whites, water. Sat overnight. Tried to cook on parchment in the oven but became SO wrinkly and thick. So thinned out the batter more and made crepes.
Conclusions:
We can fit 30 people upstairs
Put your phone flashlight underneath the vases for lit vibes
Relieved of majority of previous OMTs ingredients now
OMTed a coffee grinder too, life changing into an Alinea wannabe