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>> anthony: so, its hallucinogenic fish sauce potentially? >> ben: in theory. some of the things were doing, really, i mean, they are just pure experimentation for experimentations sake. >> rene: and its pretty damn delicious. >> anthony: i like that. >> rene: its another food item on your shelf. and me, as a cook, thats what i want. >> rene: these are two year old cherries with the cherry pits and wild roses -- five years old wild roses now, very deep, intense. >> alessandro: this is amazing. a...

Wild roses now, very deep, intense. >> alessandro: this is amazing. amazing. >> anthony: theyre not just thinking about what tastes good now, theyre talking about, "will this taste good in 2 years if we ferment it, or age it, or dry it?" >> rene: we like to ferment it. we add bacteria to it. so that it needs 3 years of time, and then it becomes utter delicious. >> ben: the diversity available to us through looking at fermentations, and looking at different bacteria, and looking at different mold...

And me, as a cook, thats what i want. >> rene: these are two year old cherries with the cherry pits and wild roses -- five years old wild roses now, very deep, intense. >> alessandro: this is amazing. amazing. >> anthony: theyre not just thinking about what tastes good now, theyre talking about, "will this taste good in 2 years if we ferment it, or age it, or dry it?" >> rene: we like to ferment it. we add bacteria to it. so that it needs 3 years of time, and then it becomes utter delicious. >> ...

>> anthony: so, its hallucinogenic fish sauce potentially? >> ben: in theory. some of the things were doing, really, i mean, they are just pure experimentation for experimentations sake. >> rene: and its pretty damn delicious. >> anthony: i like that. >> rene: its another food item on your shelf. and me, as a cook, thats what i want. >> rene: these are two year old cherries with the cherry pits and wild roses -- five years old wild roses now, very deep, intense. >> alessandro: this is amazing. a...

Charge here. >> nutmeg is a bit of a hallucinogenic. so i decided to make something with a lot of nutmeg and leave it a while and see what happens. >> hallucinogenic fish sauce potentially? >> in theory. some of the things we are doing, really they are just pure experimentation for experimentations sake. >> and its pretty damn delicious. >> i like that. >> its another food item on your shelf. me as a cook, thats what i want. these are two years old cherries with the cherry pits and wild roses. f...

>> hallucinogenic fish sauce potentially? >> in theory. some of the things we are doing, really they are just pure experimentation for experimentations sake. >> and its pretty damn delicious. >> i like that. >> its another food item on your shelf. me as a cook, thats what i want. these are two years old cherries with the cherry pits and wild roses. five years old wild roses. very deep, intense. >> this is amazing. >> theyre not just thinking about what tastes good now but theyre talking about wi...

Its pretty damn delicious. >> i like that. >> its another food item on your shelf. me as a cook, thats what i want. these are two years old cherries with the cherry pits. and wild roses. five years old wild roses. very deep, intense. >> this is amazing. >> theyre not just thinking about what tastes good now but theyre talking about will it taste good in two years if you ferment it or age it or dry it. >> we like to ferment it. we add bacteria to it, so in three years time, it becomes utter delic...

These are two years old cherries with the cherry pits. and wild roses. five years old wild roses. very deep, intense. >> this is amazing. >> theyre not just thinking about what tastes good now but theyre talking about will it taste good in two years if you ferment it or age it or dry it. >> we like to ferment it. we add bacteria to it, so in three years time, it becomes utter delicious. the diversity, youre looking at fermentations and different bacteria, looking at different molds, yeast, all s...

Want. these are two years old cherries with the cherry pits. and wild roses. five years old wild roses. very deep, intense. >> this is amazing. >> theyre not just thinking about what tastes good now but theyre talking about will it taste good in two years if you ferment it or age it or dry it. >> we like to ferment it. we add bacteria to it, so in three years time, it becomes utter delicious. the diversity, youre looking at fermentations and different bacteria, looking at different molds, yeast,...

Sauce, potentially? >> in theory. some of the things we are doing, they are pure experimentation for experimentation sake and its pretty damn delicious. >> i like that. >> its another food item on your shelf. me as a cook, thats what i want. these are two years old cherries with the cherry pits. and wild roses. five years old wild roses. very deep, intense. >> this is amazing. amazing. >> theyre not just thinking about what tastes good now but theyre talking about will it taste good in two years...