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Here, sep ice cream with some barley. rene: mushroom ice cream and fermented barley sauce. anthony: i think the lamb s tongue is a great ingredient. personally i m not getting what the kohlrabi brought to the party. chef six: the razor clams are a bit sweet and with this broth it s quite sweet, so it becomes very one-dimensional. rene: why can t you do that for your next project? dry salt versus brine salt. chef: she uses elements i would never use in a dessert and they taste good, i like it. given a choice between a traditional dessert and this i would be very, very, very happy with this, i thought it was delicious. really delicious. rene: thank you. who s next? oh! chef seven: and so here i have a dish of, um, strawberries and cream. i decided to go out on my bike and see what i could get so all the flowers that are here, the lady let me pick them in her garden. ....
With the cooks on saturday night projects. anthony: apparently, this is when you invite members of your crew to put up a new dish. rene: yeah. anthony: for comment. after each grueling work week concludes, cooks from every level of the brigade stay late to submit their newest culinary ideas. everybody s in on this? rene: everybody is in on it. anthony: this could be a very uncomfortable you re hanging it out. rene: this forum is about failure. so yes. anthony: all right let s see what you got. rene: luke, go for it. anthony: at no point in my career would i have wanted to subject myself to this kind of mass scrutiny. rene: yeah but watch, it s not bad. chef: it can be bad. rene:i mean what do you have for us chef? chef one: a fermented apple, uh tea. this one i did it with razor clam and some chamomile as well. chef two: this is lamb s tongue cooked for 10 hours at 70 degrees, kohlrabi, which is fermented in water and salt. and this is seafoam with brown ....
Tongue cooked for 10 hours at 70 degrees, kohlrabi, which is fermented in water and salt. and this is seafoam with brown butter. chef three: so what we have here, sep ice cream with some barley. rene: mushroom ice cream and fermented barley sauce. anthony: i think the lamb s tongue is a great ingredient. personally i m not getting what the kohlrabi brought to the party. chef six: the razor clams are a bit sweet and with this broth it s quite sweet, so it becomes very one-dimensional. rene: why can t you do that for your next project? dry salt versus brine salt. chef: she uses elements i would never use in a dessert and they taste good, i like it. given a choice between a traditional dessert and this i would be very, very, very happy with this, i thought it was delicious. really delicious. rene: thank you. who s next? oh! chef seven: and so here i have a dish of, um, strawberries and cream. ....
chef: it can be bad. rene:i mean what do you have for us chef? chef one: a fermented apple, uh tea. this one i did it with razor clam and some chamomile as well. chef two: this is lamb s tongue cooked for 10 hours at 7 fermented in water and salt. and this is seafoam with brown butter. chef three: so what we have here, sep ice cream with some barley. rene: mushroom ice cream and fermented barley sauce. anthony: i think the lamb s tongue is a great ingredient. personally i m not getting what the kohlrabi brought to the party. chef six: the razor clams are a bit sweet and with this broth it s quite sweet, so it becomes very one-dimensional. rene: why can t you do that for your next project? dry salt versus brine salt. chef: she uses elements i would never use in a dessert and they taste good, i like it. given a choice between a traditional dessert and this i would be very, very, very happy with this, i thought it was delicious. really delicious. ....
Tongue cooked for 10 hours at 70 degrees, kohlrabi, which is fermented in water and salt. and this is seafoam with brown butter. chef three: so what we have here, sep ice cream with some barley. rene: mushroom ice cream and fermented barley sauce. anthony: i think the lamb s tongue is a great ingredient. personally i m not getting what the kohlrabi brought to the party. chef six: the razor clams are a bit sweet and with this broth it s quite sweet, so it becomes very one-dimensional. rene: why can t you do that for your next project? dry salt versus brine salt. chef: she uses elements i would never use in a dessert and they taste good, i like it. given a choice between a traditional dessert and this i would be very, very, very happy with this, i thought it was delicious. really delicious. rene: thank you. who s next? oh! chef seven: and so here i have a dish of, um, strawberries and cream. ....