This is an unconscious practice in getting closer to monochrome dishes. I'd like to try this again with lardo instead of bacon and garlic chips to replace the crisp aspect and add some extra flavor. I've made lists of ingredients in order of color and now its a 1st grade game of mix & match. Maybe i'll get a happy face sticker on my menu, but only if I give each diner an apple at the beginning of the meal (and if it tastes good).
Let me list some ingredients in white off the top of my head:
salt
egg
onion
sugar
asparagus
garlic
potato
fish (white-fleshed of course, too many to list)
fat
butter
marcona almonds
macadamias
Please, everyone add to this list!
Marco Pierre White tends to use a lot of "white" pepper if he wants pepper. I wonder why... I don't think its naturally white though.
ReplyDeleteCoconut flesh-/milk
Cheese (so many)
rice!(how'd you not think of that?)
cous cous (sorta, they just remind me of little pearls of poorer man's caviar...)
foie gras is sorta whiteish
mushrooms (dried/ roasted quickly/ fresh)
ginger
cream/milk/yogurt
chicken
pork
truffles
white wine /vinegar
radish
LOBSTER!
apples
cabbage
fennel
celeriac...
you can make tons of dishes already. :D
oh i know, that's why this excites me. we've all been designed to usually associate color with flavor. Presenting an all-white dish and having it be extremely flavorful will be a nice trick...or treat.
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