http://www.saltshaker.net/20060819/intelligent-design Casting a little flavor (and a few aspersions) on the world of food, drink, and life Thu, 20 Nov 2008 15:49:57 +0000 http://wordpress.org/?v=2.6.2 http://www.saltshaker.net/20060819/intelligent-design#comment-41913 SaltShaker » Blog Archive » Another Spirited Evening Wed, 23 May 2007 13:30:25 +0000 http://www.saltshaker.net/20060819/intelligent-design#comment-41913 [...] Each step has improved it in some way… and where we last left off, I’d made it into a tart with a chocolate shell. Last night’s evolutionary step took the dish, I think, forward in one way, but sidestepped [...] [...] Each step has improved it in some way… and where we last left off, I’d made it into a tart with a chocolate shell. Last night’s evolutionary step took the dish, I think, forward in one way, but sidestepped [...]

]]> http://www.saltshaker.net/20060819/intelligent-design#comment-3150 SaltShaker » Blog Archive » First Rank Wed, 11 Oct 2006 01:53:54 +0000 http://www.saltshaker.net/20060819/intelligent-design#comment-3150 [...] I’ve mentioned this dish before - mollejas crocantes - crispy fried sweetbreads atop fennel and yams, and surrounded by a thick honey sauce. The dish seems to have changed slightly since I first tried it - the honey is less a sauce than just plain honey, and I don’t recall from my last time trying it the mix of seeds in the honey. I recall it being heavier on black pepper - now it’s fairly light on that and there are a range of other flavors from whole coriander and fennel seeds. The sweetbreads aren’t quite as crispy either. It’s still a great dish, but I’ve got to say, my version of it, while perhaps created from a misremembered version, is better. Just one man’s opinion. Hey, it opens up the menu for going back to trying other things on it. [...] [...] I’ve mentioned this dish before - mollejas crocantes - crispy fried sweetbreads atop fennel and yams, and surrounded by a thick honey sauce. The dish seems to have changed slightly since I first tried it - the honey is less a sauce than just plain honey, and I don’t recall from my last time trying it the mix of seeds in the honey. I recall it being heavier on black pepper - now it’s fairly light on that and there are a range of other flavors from whole coriander and fennel seeds. The sweetbreads aren’t quite as crispy either. It’s still a great dish, but I’ve got to say, my version of it, while perhaps created from a misremembered version, is better. Just one man’s opinion. Hey, it opens up the menu for going back to trying other things on it. [...]

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