| Unique Food
Posted: 4/12/2008 7:07:17 PM | A lot of good restaurants these days are starting to incorporate really modern dishes, food that no one else has made before.
An exmaple of this is the strawberry caviar that I had at a restaurant last week. It was strawberry, but with the exact texture of caviar.
But this sort of thing happens in the home cooking front too. A lot of people make these things that no one else makes, that no recipe exists for.
What's yours?
I make modern Chinese dumplings. While the traditional Northern Chinese dumplings are filled with pork and chives, I like to fill them with mixes like apple and custard, italian meatballs, smoked salmon with cream cheese and capers, dark chocolate and strawberries, etc.
I also made a dessert lasagne, which uses the idea of a lasagne but uses pancakes instead of lasagne sheets and things like chocolate ganache, berry compote and stewed apples as the layers.
Share your unique food and lets see what taste sensations we've come up with... | |
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| Unique Food
Posted: 4/12/2008 10:15:12 PM | Gee, I think I do a lot of things maybe no one else does, but at the moment I am so into school finishing up, I would need a memory jog to think of one specifically, because to me they are just normal, I don't compare myslef until I hear of a chef getting famous by doing something I was doing before he/she was born. Then I get pissed! for about 1 minute LOL
Want to know about that strawberry caviar???? It is a technique as old as your great great great grandmother, if not older, which it probably is. One thing I have known about famous and big time chefs for years...if it was a literary profession, they would all be sued. It is ALL plagurism. There is nothing new under the sun in cooking. If they/we don't outright steal it, we steal it and make our own variation of it, which someone has surely done before us.
Strawberry caviar....just another name for cooking large tapioca with fruit juice. There ya go: Plagurism 101
When I think of something that not many people do that I do, I will post it. Hope this post takes off with some real winners and not some weiner creations... LOL | |
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| Unique Food
Posted: 4/12/2008 10:52:57 PM | Nah they didn't do it that way.
From memory they make a sort of strawberry compote, then use an eyedropper to drop the mixture into hot water, which sets the drop. Then they remove each drop one-by-one with a special strainer so it keeps it's form. | |
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| Unique Food
Posted: 4/12/2008 10:59:19 PM | | Ok, but they had to have some sort of thickener. Do you know what it was? I would bet it was some form of tapioca. It would have to be that, corn starch, or agar agar. The answer is in the hot water. Was it juicy inside? | |
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| Unique Food
Posted: 4/12/2008 11:10:54 PM | Yeah not too sure what was used as thickener.
It was a juicy inside. But not overly so.
But that was just an example. I'd never seen that sort of thing on a menu before. Food isn't that varied so chances are something similar is done elsewhere. But what I want to uncover is things that aren't the norm that people do. | |
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| Unique Food
Posted: 4/12/2008 11:32:56 PM | | Not sure how unique this is, but I am working on a Jalapeño Cheese chicken and Penni. Having a hard time getting a really smooth cheese, but it tastes good, if you like spicy food. | |
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| Unique Food
Posted: 4/13/2008 12:12:49 AM | Hmmmm, my money is still on the tapioca, because it is really hard to get clarity with arrowroot, or cornstarch and because it had to have some pop and a bit of juiciness, then I am betting against agar beause that is great for firm creaminess, but it would give you some gloss.
I was talking to my friend a minute ago who said that this week on Top Chef one of the chefs did the strawberry caviar. She said an eye dropper was used and she heard tapioca, but was putting her daughter to bed and didn't see any more of that part. I should try to catch a rerun.
Good luck with pulling out the "secrets" on this thread. LOL  | |
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| Unique Food
Posted: 4/13/2008 8:54:37 AM | Along your idea of dessert lasagna, I did a pizza that way once.
Meringue crust, baked then cooled
half-melted strawberry ice cream, (the sauce)
grated white and dark chocolate
sliced banana
sliced strawberries
sliced kiwi
Serve cold! | |
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| Unique Food
Posted: 4/13/2008 9:42:23 AM | | What kind of cheese you using that it doesn't make a smooth texture? Aserdo works, or a Mexican blend cause it melts and blends better. Make your own white roux first than add the cheese or use cream cheese with sour cream mixed than add cheese. | |
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| Unique Food
Posted: 4/13/2008 10:12:04 AM | This isn't something I tried, but, on one of the early morning tv shows, recently, they had chocolate chip cookies made using avocado. It replaces the vegetable oil and is supposed to be much healthier.
All the hosts tried them and said they were delicious. | |
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| Unique Food
Posted: 4/13/2008 10:38:59 AM | I made some brownies using pureed spinach and carrots instead of the oil. I made them for my non-vegetable eating autistic son.
It WORKED! They were very moist. They were not super chocolately, but had a nice chocolate flavor - good enough that my son at them with no reservations.
right now I am really in the mood for the good baba ghanoush. | |
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| Unique Food
Posted: 4/13/2008 1:04:31 PM | | I have made Domaldes the traditional way, and for a vegan friend of mine, I used onions, carrots and mushrooms plus seasonings for the filling...It was as good if not better than the hamburger and rice filling. Also, less calories and carbs | |
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| Unique Food
Posted: 4/13/2008 1:44:27 PM | | Gaelicheart, that sounds really good! Would you mind posting the recipe for mushroom/veg dolmades? | |
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| Unique Food
Posted: 4/13/2008 3:41:47 PM | Oh No!
OhNoaGhostRun left us!
How could he do that? Weren't we enough for him? 
I think I must take this to the broken hearts forums. | |
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