There are a lot of factors involved in eating. Our brains associate with color, aroma, aesthetic and texture way before we even taste anything. What do you think this post is about? What are the dishes and ingredients above? What if you gave the diner a preconception of the dish and completely turn your taste buds against the rest of your receptive triggers resulting in a battle of the senses. Your eyes see one thing, nose smells another and tongue tastes something completely different. Would this be unpleasant? Will it give the adventurous eater a boner or the universal palette of an eyebrow-raising gourmand another eyebrow to raise?I believe the second picture gives it away, but the focused ingredient above is mushroom.
King Oyster Mushrooms, to be precise. I dethroned these from a local Asian grocery, at an affordable price, mind you.
Upon wielding my chef's sword to these tree trunk mushrooms, I noticed an extreme resemblance to a friendly mollusk.
Keep in mind, this is a mushroom that's named after an oyster, looks like a scallop, and tastes meaty.
Above is Espresso-crusted King Oyster Mushroom with Caramelized Onions, Celery, Garlic-Red Wine Reduction, Lemon and Shaved raw King Oyster Mushrooms as well.
It's not my ideal dish for this discovery, but it's in the making.
What can I do to best compliment the mushroom and make it the centerpiece?
No comments:
Post a Comment