Tuesday, November 10, 2009

Breakfast



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!

2 comments:

  1. 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.

    Coconut 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

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  2. 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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