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 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
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
rene: you re safe. this is what we try to talk about everyday in the kitchen, 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
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.
great. rene: you re safe. this is what we try to talk about everyday in the kitchen, 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 somchamomile as well. chef two: this is lamb s