The end product looks revolting. Pure sugar with real strawberry flavoring.
I have no idea what this would taste like but I can tell you that strawberries with caramelized sugar and balsamic vinegar and pepper taste awesome. That's how people in Italy have always consumed them and it's not a disgusting sugary mess like say for example an Oreo McFlurry.
That does sound good. What kind of pepper?
Say, are you familiar with this thing called rhubarb?
Just coarsely ground black pepper.
I know what rhubarb is, but it's not really an ingredient I ever use.
You use it with strawberries, or blueberries. Cooked. By itself, it tastes abominable. But combined with fruit! It's in season now in the US.
I'm in Central America (not the Prairies), and honestly I'm not even sure if we have it... But maybe I just wasn't paying attention, will look into it.
Enjoy your powder gourd.
|Oscar Wildcat |
Great techniques demontrated, but I don't get the last minute or so at all. Is the diner supposed to do that? I'd feel bad about that, and then regret eating it.
Fresh biscuits and whipped cream OTOH seem almost to invite the fruit in for some flavourful frothing.
I'll just eat them right off the vine, thanks. I guess I'm just tacky.
|Architeuthis Tux |
By the end, it's like some sort of infected, candied scrotum burst open to reveal it was a cocaine mule all-along!
I think this should be the "Engrish" translation of this menu item.
|Binro the Heretic |
Um...did he lose both his thumbs in an accident and have them replaced with transplanted toes?
|Billy the Poet |
In the 2020s, "molecular gastronomy" is going to be one of the primary signifiers used to mock this decade.
|Sudan no1 |
I was half expecting it to go up a Japanese schoolgirl's butt at the end.
In the Sandra Lee version, you fill a Fruit Roll-up with Fun Dip and spoon on some Smuckers.
Also, how can this not taste disgusting? It's taffy filled with astronaut ice cream and covered with compote.
|Jet Bin Fever |
I like the pseudo Ghibli music.
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