scrutiny. but watch. it s not bad. it s not bad. it can be bad. [ laughter ] what do you have for us, chef? fermented apple tea. this one i did with razor clam and some chamomile as well. cooks at ten hours at 70 degrees. 2% salt. this is fondue with brown butter. what we have here, ice cream with some barley. mushroom ice cream and fermented barley sauce. yes. i think the lamb s tongue is a great ingredient. personally i m not getting what they brought to the party. it s a little sweet. with this broth, it s quite sweet. so it becomes very one-dimensional. why can t you do that for your next project? dry salt versus brine salt. he uses things i would never use. and it tastes good. i like it. given a choice of a traditional dessert and this, i m very happy with this.
but watch. it s not bad. it s not bad. it can be bad. [ laughter ] what do you have for us, chef? fermented apple tea. this one i did with razor clam and some chamomile as well. cooks at ten hours at 70 degrees. 2% salt. this is fondue with brown butter. what we have here, ice cream with some barley. mushroom ice cream and fermented barley sauce. yes. i think the lamb s tongue is a great ingredient. personally i m not getting what they brought to the party. it s a little sweet. with this broth, it s quite sweet. so it becomes very one-dimensional. why can t you do that for your next project? dry salt versus brine salt. he uses things i would never use. and it tastes good. i like it. given a choice of a traditional dessert and this, i m very happy with this.
scrutiny. but watch. it s not bad. it s not bad. it can be bad. [ laughter ] what do you have for us, chef? fermented apple tea. this one i did with razor clam and some chamomile as well. cooks at ten hours at 70 degrees. 2% salt. this is fondue with brown butter. what we have here, ice cream with some barley. mushroom ice cream and fermented barley sauce. yes. i think the lamb s tongue is a great ingredient. personally i m not getting what they brought to the party. it s a little sweet. with this broth, it s quite sweet. so it becomes very one-dimensional. why can t you do that for your next project? dry salt versus brine salt. he uses things i would never use. and it tastes good. i like it. given a choice of a
myself to this kind of mass scrutiny. but watch. it s not bad. it s not bad. it can be bad. [ laughter ] what do you have for us, chef? fermented apple tea. this one i did with razor clam and some chamomile as well. cooks at ten hours at 70 degrees. kohlrabi fermented with 2% salt. this is fondue with brown butter. what we have here, ice cream with some barley. mushroom ice cream and fermented barley sauce. yes. i think the lamb s tongue is a great ingredient. personally i m not getting what the kohlrabi brought to the party. the razor clams are a bit sweet and with this broth, it s quite sweet. so it becomes very one-dimensional. why can t you do that for your next project? dry salt versus brine salt. he uses things i would never use. and it tastes good. i like it. given a choice of a
but watch. it s not bad. it s not bad. it can be bad. [ laughter ] what do you have for us, chef? fermented apple tea. this one i did with razor clam and some chamomile as well. cooks at ten hours at 70 degrees. 2% salt. this is fondue with brown butter. what we have here, ice cream with some barley. mushroom ice cream and fermented barley sauce. yes. i think the lamb s tongue is a great ingredient. personally i m not getting what they brought to the party. it s a little sweet. with this broth, it s quite sweet. so it becomes very one-dimensional. why can t you do that for your next project? dry salt versus brine salt. he uses things i would never use. and it tastes good. i like it. given a choice of a